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
4 eggs
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.
