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Hello, I am the creator of this community and would like to take this time to welcome you and give you some background on myself.
I was raised on a farm and from a young age I was taught everything from farming to raising animals of all kinds, from domestic to wild. I was taught how to keep them and how to heal them when needed. I was also taught to hunt and track animals of all kinds.
I also have an extensive background in military tactics and survival. I have put this knowledge to the test many times and have lived solely off what I could forage for myself for sometimes months at a time. So I am very confident that I have much to share in these uncertain times that we are living in today. With the issues we face it is only a matter of time before we may be faced with trying to feed our family and we may have to take to foraging to be able to take care of those whom mean the most to us. I hope I am wrong in this but if you watch the news and just look around your local area you may find that everything you are told is not what it seems to be. With unemployment higher than it has been in years we can not afford to just go with the times anymore.

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Saturday night at 8:00 pm central I will be doing a live stream for Q&A on survival and aquaponic's. If anyone is interested. See you there.
https://www.youtube.com/channel/UC4-_73YWRsBUdtinXPAHKtQ

I am an avid bread lover especially when it is fresh baked.
So I thought I would share a flatbread recipe that I like with you all.

You will need:
1 package active yeast
1/2 teaspoon sugar
1 3/4 cup all-purpose flour
1 teaspoon coarse salt
1 tablespoon fresh rosemary
3/4 cup water (might need more)
1 teaspoon extra virgin olive oil

Directions
In the bowl of a food processor combine the yeast, sugar, flour, salt, and rosemary. Pulse to combine or knead ( I knead mine). Add the water in a steady stream until the dough begins to form a ball, turn it onto a board and knead with the heel of your hand until the dough is smooth and elastic.

Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.

When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.

Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately, or even after cooled.

May start some daily tips.
Shadow Hawk Corner
@Shadow_Hawk11

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Tonight we had a London broil roast for dinner. The nice thing about that is there is more than enough to Dehydrate after that tomorrow I will dehydrate some veggies. then I will make a ready to eat meal in a Mylar bag. Anyone else ever use left-overs to make meals to store for preps? I will post ne videos on this soon.

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I am looking into these for myself to see if they may be worth wild.

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Must read !
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