The Boat Who Wouldn't Float

Happy Adventure is a schooner with a fatal flaw, it leaks like a sieve. Regardless, Farley is determined to sail this boat.

This book was first published in 1969, but is a timeless piece of work. Mowat is a natural story teller and his narrative and anecdotes are brilliant. He wrote this during his eight year residency in Newfoundland.

Better Than Store-Bought: A Cookbook Authoritative recipes for the foods that most people never knew they could make at home

Great cookbook for recipes that you don't normally see. This is one of those MUST HAVE cookbooks! Even if you don't use cookbooks, you will find this one fascinating just to read; and then I can almost promise you will want to make something from it!

Down-to-earth Vegetable Gardening Know-how By Dick Raymond

A classic beginner's gardening text (over 300,000 copies sold)

Dick Raymond's Gardening Year

Nationally renowned TV and radio personality and author of The Joy of Gardening, Dick Raymond gives the perfect plan for everything you want to grow.

Passport to Survival: Four Foods and More to Use and Store

One common food storage program (particularly among Mormons) involves just four basic commodities: wheat, powdered milk, honey and salt. While this might not sound very exciting, it's enough to keep body and soul together, and as such is of special interest not only to people interested in a food reserve, but to those who grow their own wheat.

In her 1969 book Passport to Survival, (Bookcraft Inc, Salt Lake City, Utah) Esther Dickey lists recipes for over a hundred ways to use these four basic foods! We're not talking about recipes for bread and other baked goods, of which there are probably thousands. No, we're talking about steamed wheat, bulgur wheat, sprouts, "cereals without boxtops," mock walnut meats, wheat thins, teas, soups, and even desserts and candies!

She makes chow mein with gluten cubes (see page 44), stew broth (also made from wheat, although you could use bouillon cubes thickened with gluten water) and wheat sprouts (see page 56).

Emergency stew consists of gluten cubes, stew broth, and noodles or mock tater tots (made with 1/4 cup dry milk, 1/4 cup flour, 1/4 teaspoon salt and 1 cup of thick starch left over from making gluten. Combine all ingredients, drop mixture from a teaspoon onto a cookie sheet, and bake until brown.)

Or how about mock chicken legs? This is made with a taco filling —made from wheat sprouts, steamed wheat, cooked gluten and fine crumbs, ground and mixed—shaped into small rolls. Roll in crumbs, insert a toothpick in the small end, and heat in a casserole.

Wheat flakes: Make a thin batter of 2 cups of flour, 2 cups of water (or more), and 1 teaspoon salt. Mix lightly with a spoon, but do not overbeat. Pour onto a cookie sheet and bake at 350 degrees for 15 minutes. Break into bite-size pieces. Add walnut flavoring to melted butter, stir in wheat flakes, and you have mock walnut meats.

And that's hardly a start. Imagine what you can do with even a few additional ingredients... or with meat, eggs, milk and vegetables from your homestead! If you're concerned about storing food and can't afford the expensive freeze-dried prepared products, by all means stock up on — and learn to use — the basic four. (And if you can find a copy of this 30-year-old book in a used book store, by all means, grab it quick!)

from a review in Countryside magazine... http://www.countrysidemag.com/issues/83/83-2/Countryside_Staff.html