Yesterday, the family went up to the big city to attend a gun show. We were looking for 1 - 30 millimeter ammunition can, and a couple of EMT shears. While there we came across several booths where Survival Groups were displaying and selling some of their products.
The Blue Collar Tactical booth displayed survival food from Wise Company Quality Prepared Meals.
Blue Collar Tactical also has over 100 different guns in stock from all Major Manufacturers. They will also buy and trade all kinds of items (guns, ammo, accessories, jewelry, etc….).
Another vendor, Jennifer Lappin with Rocky Mountain Survival Gear, L.L.C., is a distributor of camping and survival gear. The booth was promoting their most advanced state of the art water purification products. Check out their website:
After spending hours walking around looking at guns, ammo, survival gear and meeting wonderful people, we left the gun show with our 1 - 30 millimeter ammunition can, and two pair of EMT shears. Oh and 1 – K-Bar!
Pie Pumpkins, YUM!!!!!
I scrubbed the outside of two medium sized pie pumpkins, then cut out the stem, sliced each pumpkin in half and scraped out the membrane along with the seeds. I then set the seeds aside to clean and save for next year’s planting. I sliced the pumpkin into pieces and placed the pieces into a large pot to steam (there’s a steaming tray in the bottom of the pot). After steaming for 25 – 30 minutes, I pulled the pumpkin pieces out of the pot carefully to make sure I didn’t get burned and put all the pieces into a bowl to cool. I cut the outside of the pumpkin away from the actual pumpkin meat. I placed the pumpkin meat in a separate bowl. (Make sure to pull out any brown spots or skin). Then I used a mixer, (you can use either a food processor or blender as well) and mixed the mash until it’s like batter. Then add the wet and dry ingredients and mix thoroughly. Place batter into 2 (9 inch homemade pie crusts).
Homemade Pumpkin Pie Batter Ingredients
2 medium pie pumpkins
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon salt
1 can evaporated milk
1 teaspoon vanilla
Place batter into pie crust, this recipe requires (2) 9inch crusts.
Oven temperature 350 degrees, cook for 40 minutes or tooth pick comes out clean test.
(You can add clove if you would like, I don’t because I’m not a big fan, also, I don’t spice my pies heavily).
Refrigerate after cool.
Note: If you like canned pumpkin, there is a big difference in the taste with fresh pumpkin, it tastes more like squash.