What Did I Do To Prepare This Week?

By failing to prepare, you are preparing to fail.

Benjamin Franklin

Excuses are the nails that build the house of failure!

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By Bev Sandlin, Executive Editor

What did I do to prepare this week? Well, I came home from vacation to a sick man – bad cold. So I butchered an old hen who wasn’t laying much anymore and made chicken soup. Feed a cold; starve a fever. And to my way of thinking there is nothing like homemade chicken soup to feed a cold.

To me, preparedness is all about having on hand what you need when you need it. Yes, I had extra tissues, cold and cough medicine, a stewing hen to butcher, plenty of eggs for homemade noodles and fresh herbs on the retaining wall out back to make a tasty soup.

noodles drying

It occurred to me that I haven’t seen egg noodles drying in a kitchen for a while, so I thought I would share my chicken soup with you. Sorry, I didn’t think of photographing butchering the hen, but for those of you who don’t know, old farm raised hens (killed and butchered), brought to a boil in a stock pot and simmered for about 4 hours make the best soup – lots of flavor!

 

 

 

I grow herbs in the cracks on the retaining wall near where we grill.

I added Chives…chives

 

 

 

 

Sage…sage

 

 

 

 

misc. herb

And something I’ve forgotten the name of but tasted like it would be good in chicken soup…

 

 

 

Salt, pepper, onion, thyme, garlic, rosemary, and parsley – don’t ask for measurements, I just throw them in by eye and taste. Then carrots, celery, whatever I have on hand.

Egg noodles the way my Mother made them: Eggs, flour, salt, pepper, roll them out and cut them. She did it with a knife; I do it with a pizza cutter, seems to work better. Just like she did, I lay mine over a chair back and let them dry. Why? Because you want them on the tough side before they go into the soup so they don’t just break up. Note, be sure your kitchen floor is clean enough to eat off of because sometimes they break and you have to pick them up off the floor.

My first mother-in-law was from Kentucky and she made the same thing, but cut them into squares for southern dumplings. She didn’t let them harden, so they made a thick stew. Through the years we have stayed in touch and they figured out just how worthless their son is. And as it turned out the grandkids that I raised are the best of the lot – college educated, working, no problems with the law. Just chatted with her this week by phone, she is getting up there in age and not doing so well.

Being from Minnesota, my Mother would take any egg noodles that were too small, mix with onion, stir, and dump by spoonfuls into the boiling stock, boil a while, dip them out and fry them in butter with salt and pepper, placed in a separate serving bowl, to go along with the soup – Yummmm! When the chickens are really laying in the spring, before you have your new potatoes, they are a wonderful alternative to potatoes on the dinner table. Minnesota is a meat and potatoes state.

It was a good thing I did this, as the next day I started sneezing and have been down all week with a cold. By the way, it freezes well too. I was reading something recently where a medical study has now proven what mothers’ for centuries have known, chicken soup does have medicinal properties. Apparently it has homeopathic amounts of natural antibiotics – although they say that antibiotics don’t work on colds…

I also take a shot of blackberry brandy at the beginning of a cold and it seems to shorten the duration.

Coming up this week, we have an article on Canning – Let’s Talk Equipment, The 5 Ws of Emergency Survival, All Around the Web News, Safety Tips Especially for Women, a How Prepared Are You? Quizz, and Beauty and the Beast.

Have you thought of writing an article for SCP? Perhaps considered becoming an Editor At Large and sharing at least monthly your preparedness/homesteading adventures? Please email us at:

scprepper at outlook dot com

Okay Patriots, how did you prepare this week?

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A smile for you…

 

 

In God We Trust

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