Suppliers, Supplies

Beginning Gold Panning – Sorta

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Last year, I decided it was time for me to get into gold panning. The last time I had done it was when my grandfather took me when I was about 8 years old. That was too many moons ago, so I thought I had remembered a lot more than I had!

I ordered my supplies from Digg It Prospecting Supply, LLC and William McNall was so helpful! He walked me through what I might need and how to use it. As helpful as he was, it took me (and a STRONG magnifying glass) for me to FINALLY figure out what real gold looked like!

But first, I placed my order. I ordered 2 12-inch Keene Super pans, a snuffer bottle, 2 1/2-ounce glass vials, and a 1/2-inch JOBE Stainless Steel Classifier. I had plenty of buckets, shovels, picks (yes, I even had a small hand pick, though I forgot to take this with me on my first foray to “the wilds”) so I thought I was set. I never knew this was only the beginning!

Well, my husband, son, dog and I headed for the hills! We found a secluded spot next to a creek, I grabbed all my tools (well, the ones I remembered to bring) and slid … I mean walked down to the creek. I found the spot that I thought was calling to me and I started digging. I put the dirt in the classifier that I had put on top of my bucket. Well, if I had found huge nuggets of gold, this would have been a fantastic idea but that’s not what happened. It was messy and I couldn’t be sure everything not going through didn’t have gold stuck to it, so I removed the classifier and just filled up the bucket. Once my bucket was full, that’s when the fun began.

I sat down and slowly tossed the rocks and debris back into the water. When I finished with that, I was left with small pebbles and sand. Can you guess this wasn’t the bucket I would find a huge nugget? By this time, I had whittled my haul down to about half the bucket. I was tired, the dog was driving me crazy (turns out our “hunting dog” doesn’t like water nor firearms so he was whining WAY too much) so I packed it up and brought it home with me.

This is when the fun truly began. In my back yard, my setup was grand! I had a large Tupperware tub filled with water on our patio table. I put one or two garden trowels worth of pebbles into the pan and started truly “gold panning”. That’s when I realized I really didn’t know what the heck I was doing! That’s when I found this video:

Thanks to this video, I started actually doing it right. Then I saw it. I just knew it was gold. I searched the web, trying to find a definitive way to tell if what I found was gold or not. Between all the different links I found, this one helped the most:

Gold vs. Iron Pyrite

Basically, iron pyrite (fool’s gold) actually “reflects” the sun or light source. Once you move it into the shade, it just looks like a rock or dirt. The other thing is you can “break” iron pyrite when you press on it. And the last thing? When you look at it really closely, iron pyrite is really jagged around the edges. So, did I find gold? Eventually. Out of the entire 5-gallon bucket, I got this much gold flake (what is gold flake? That’s what you find in sand. No nuggets for me this time!). Was it worth it? YES! It was frustrating and exciting and just so much fun (of course, I think my husband would only agree with my assessment if I HAD found a huge 5 pound chunk-o-gold):

Dinner, Recipe, Soup, Soups

Ma’s Tortilla Soup

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Last (but not least) for today: My mom’s tortilla soup.  This is so easy, inexpensive, and could be healthy (but wouldn’t be the same *grin*).  I have tried using store bought tortilla chips (both regular and baked) but they turn to mush too quickly.

Recipe Card

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Mas Tortilla Soup

Author: brendanolen Cuisine: Courses:
Difficulty: Beginner
Estimated Cost: $ 1

Ingredients

Instructions

For Making Chips

  1. Heat about 1-inch of oil in a frying pan on medium.  When the oil is hot enough (it looks like it's swirling and when you put a piece of tortilla into the oil, it immediately begins to cook), fry the tortilla triangles.  Do not over crowd the pan or the chips will not cook evenly (easier way?  Use a deep fat fryer).  Place 2 or 3 paper towels in a deep bowl, and place your cooked chips in the bowl to drain (salt now, if you wish, before they get cold). 

For Everything Else

  1. In a sauce pan or pot, pour the soup and water.  Heat on medium.  Mix in bouillon (or soup base).  Once simmering, turn to low heat.

  2. Heat up tortillas in a pan or griddle on medium high heat.

Assembly

  1. In your bowl, put a layer of chips, some cheese, some soup, then repeat if you want. Done!

Keywords: tortilla, soup, beef, barley, cheese, corn
Bread, Recipe

Baking Powder Biscuits

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These are by far the best biscuits I have ever made! I only use butter and work really fast to keep the butter from melting. Don’t roll these too thin (or you will have hockey pucks) and to get the best, flakiest biscuits, us a cutter (I use cleaned cans (cheaper than buying a biscuit cutter).

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Baking Powder Biscuits

Author: brendanolen Cuisine: Courses: ,
Difficulty: Beginner
Servings: 8

Description

http://www.kraftrecipes.com/recipes/baking-powder-biscuits-51722.aspx

Ingredients

Instructions

  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.

    In a large bowl, mix the dry ingredients. Grate the frozen butter into the flour and, using a fork, coat the butter with the flour. Add the buttermilk and mix until almost all of the flour in incorporated (do not mix too much or the biscuits will be dense).

    Sprinkle flour on your countertop and scoop out the biscuit dough. Gently fold the dough until it becomes more solid (roughly 20 times), only adding flour to prevent it sticking to your hands or countertop. Pat flat so the dough is at least 1/2 inch thick.

    If you want circles, cut with any item that is at least 2 inches round (a biscuit cutter, a drinking glass, an empty food can, etc.). If you want squares, just cut with a knife. Place biscuits on the parchment-lined baking sheet an bake for 8 to 12 minutes (until the edges start to brown). Let cool a few minutes, then split with a fork (use the tines of a fork to split the biscuit instead of a knife). Serve.

  1. Kraft Kitchens Tips

     

    Great Substitute
    Substitute shortening or butter for the margarine.

    Larger Biscuits
    If using a 3-inch cookie cutter, you will be able to cut out 8 biscuits.
    Bake as directed. Makes 8 servings, 1 biscuit each.

    Crustier Biscuits
    For a crustier biscuit, roll dough 1/4-inch-thickness; cut with 2-1/4-inch cutter. Continue as directed, increasing baking time to 12 minutes.

    Makes about 8 servings, 3 biscuits each.

Chicken, Dinner, Recipe

Hubby’s Chicken Tacos and Enchiladas

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I wrote up this recipe for my sister. She said it was WAY too much work! LOL!

What we do is make up the meat, make however many tacos we want, then throw the rest of the meat in the freezer. Makes taco-making much easier!

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Hubbys Chicken Tacos and Enchiladas

Author: brendanolen Cuisine: Courses:
Servings: 10

Description

You can start with a raw chicken OR use a rotisserie chicken OR canned chicken. It can be as complicated or easy as you would like it to be.

Ingredients

Instructions

  1. Instructions for using raw chicken

    Throw a chicken (with the innards removed) into a pot, cover with water, and boil until it’s done (you will know, it will look bloated and the legs will pull away from the body). Pull it out of the water and place it in a colander to drain and cool.

    Once cool, remove all the meat from the bone and shred.

  1. Once You Have Shredded, De-boned Chicken

    Once removed, mix taco seasoning into the chicken meat. How much? I really don’t know. I add some, then taste. If you are using taco seasoning packets, probably no more than one packet (but taste first … remember there’s a lot of salt in there). Mix in onions. Set the meat aside.

    Preheat your oven to 350 degrees F. Now for the time consuming part: Put about 1-inch of oil in a frying pan. Heat on medium (it’s the right temperature when you put a piece of tortilla in the pan and it does not sink). Slide a tortilla into the oil. Count to 3, flip the tortilla, count to 3, remove from oil and place on paper towels to drain. Repeat with rest of tortillas. You only want to cook the tortilla just enough so it is soft (not hard at all).

    Time to make the tacos. Place a tortilla in your baking dish, add seasoned chicken, then cheese. Move on to the next taco. Continue until you have used all the chicken. You may have some extra tortillas. Just sprinkle some salt on those and eat them! 🙂

    Bake until the top of the tacos are brown and crispy. Remove from oven, put the lettuce in the taco, sprinkle with Parmesan cheese and you are done! Serve with Spanish rice (Patrick makes the best Spanish rice but I still can’t make it right. Your best bet is to look on-line for a recipe. I’ll try to get him to write down how he makes it).

    So, this is how we make enough to feed me, hubby, my son, and my mom. Hubby just pointed out (duh) that you could just make however many tacos you want then freeze the chicken meat for another day.

For Enchiladas

  1. If you want to do enchiladas, do everything except the instructions on assembling the tacos. Pour a large can of enchilada sauce in a bowl. Dip a tortilla in the enchilada sauce, place in baking dish, put chicken and a little cheese in the center of the tortilla, roll and place the seam down. Repeat with rest of chicken. Pour remainder of sauce over enchiladas, sprinkle grated cheese over the top (however much you want), and bake until all the cheese is melted and a little crispy on the edges. That’s it! You can freeze one pan of enchiladas before cooking. They keep in our freezer for about 6 months. Just cover the pan first with plastic wrap and foil.

Recipe

Ma’s Pepper Steak

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I’ve been posting recipes left and right, forgetting to add them to my blog (as you can tell). I’m trying to catch up!

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Mas Pepper Steak

Author: brendanolen Cuisine: Courses:
Difficulty: Beginner
Servings: 4 Estimated Cost: $ 1

Description

Easy customizable steak and pepper recipe

Ingredients

Instructions

  1. Mix beef with 2 tablespoons soy sauce, cornstarch and pepper.

  2. Seed bell peppers and cut into julienne strips. Slice green onions. Fry both in 3 tablespoons oil. Remove from pan.

  3. Add remaining oil and fry beef until redness disappears. Add peppers, onions, and remaining soy sauce.

  4. Serve with steamed rice.

Note

It’s easier to cut up the meat when it is still partially frozen. I have, in the past, added mushrooms and hot peppers. Also, there’s less indigestion for us if we use red and/or yellow peppers with green bell peppers. 

Keywords: beef, dinner, Chinese, pepper, rice, steak, easy
Bread, Recipe

Ma’s Banana Nut Bread

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Ma’s Banana Nut Bread

My son requested this today. It’s the recipe my mom has been using forever. It’s from a set of Women’s Day cookbooks from the late 60’s? Anyway, thought you might enjoy (I’ve tried other recipes but still go back to this one).

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Mas Banana Nut Bread

Author: brendanolen Cuisine: Courses:

Dry Ingredients

Wet Ingredients

Instructions

  1. Preheat oven to 350 degrees F. Grease and flour 1 loaf pan. In a large bowl, mix the dry ingredients together. In a separate bowl, mix the wet ingredients. Pour the wet ingredients into the dry and mix thoroughly.

    Pour into loaf pan. Bake for about 60 minutes (until a toothpick inserted comes out clean). Let cool for about 5 minutes then remove from pan. Try to let cool, though this never happens in my house.

    I usually double the recipe because I actually have people give me bananas just to make them some of this bread.

Hamburger, Recipe

Army SOS

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Since this pretty much goes along with the gravy thread, this is my favorite SOS recipe I have found.   I have tried a lot but this one is a hit!  Even the picky teenagers scarf this down!

And I ALWAYS serve this with Buttermilk Biscuits (recipe below)

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Ground Beef SOS

Author: brendanolen Cuisine: Courses:
Difficulty: Beginner

Ingredients

Instructions

  1. Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Sauté all together for about 5 minutes or until flour is absorbed. 

    Gradually whisk in milk and Worcestershire sauce.  Bring all to a simmer, whisking constantly. 

    Cook until thickened, about 5 to 10 minutes. Serve hot!

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Sprouted Grain Buttermilk Biscuits

Author: brendanolen Cuisine: Courses: ,

Ingredients

Instructions

  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.

    In a large bowl, mix the dry ingredients. Grate the frozen butter into the flour and, using a fork, coat the butter with the flour. Add the buttermilk and mix until almost all of the flour in incorporated (do not mix too much or the biscuits will be dense).

    Sprinkle flour on your countertop and scoop out the biscuit dough. Gently fold the dough until it becomes more solid (roughly 20 times), only adding flour to prevent it sticking to your hands or countertop. Pat flat so the dough is at least 1/2 inch thick.

    If you want circles, cut with any item that is at least 2 inches round (a biscuit cutter, a drinking glass, an empty food can, etc.). If you want squares, just cut with a knife. Place biscuits on the parchment-lined baking sheet an bake for 8 to 12 minutes (until the edges start to brown). Let cool a few minutes, then split with a fork (use the tines of a fork to split the biscuit instead of a knife). Serve.

Gravy, Recipe

Easy Country Gravy Recipe

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And this is my favorite Country Gravy recipe! This is what I make when I want Biscuits and Gravy. Of course, I prefer hot bulk sausage!

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Easy Country Gravy Recipe

Author: brendanolen Cuisine: Courses: ,

Ingredients

Instructions

  1. Place a large skillet on medium heat. Fry your sausage until brown.

    Add the flour to sausage and mix together. Once the flour is lightly browned, whisk in the milk. Continue to whisk until you have scraped up all of the flour from the bottom of the pan and your gravy is beginning to thicken.

    Add salt, and pepper and continue whisking until your gravy is at your desired thickness. If it is too thick, add 1/4 cup more of milk. Reduce heat after bringing to a boil and cook for 5 minutes.

    This is excellent served over chicken fried steak, biscuits, or potatoes.

Gravy, Recipe

Easy Chicken Gravy

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I love this recipe! It’s very basic and easy to adjust to whatever you feel like adding. Now, what I do is use 2 cups hot water mixed with 2 teaspoons chicken soup base (not the dry bouillon … that was nasty. The paste you buy in jars). Turns out better than the instant chicken gravy packets and is much cheaper, especially if you are like us and want more than just a cup of gravy.

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Easy Chicken Gravy

Author: brendanolen Cuisine: Courses:

Description

If you choose not to use ready-made chicken broth, use soup base (NOT dried chicken bouillon) with 2 cups of hot water.

Ingredients

Instructions

  1. Melt the butter, then add the flour and blend thoroughly. Slowly add the broth, salt and pepper and blend until mixture thickens. Serve.

Gravy, Recipe

Mexican Gravy

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We had an inexpensive Christmas dinner this year.  I made this recipe, then added about 2 cups of mashed beans to thicken.  Put in a bowl, sprinkle with cheese, use as a dip, and you almost have a complete meal!  We also had beans and home made rotisserie chicken.

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Mexican Gravy

Author: brendanolen Cuisine: Courses:

Description

Add about 2 cups of mashed beans to thicken, sprinkle with cheese, use as a dip, and you almost have a complete meal!

Ingredients

Instructions

  1. Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.

    Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth or water, mixing and stirring until the sauce thickens.

    Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.

    Makes 2 cups.

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