1 2 3 4 CAKE!

When I was very small, Mama never used cake mixes. It was unheard of to find a recipe book that listed a box of cake mix as an ingredient. With just a few items from her kitchen cabinet, she could put together a cake that was light, moist, and crumbly. The layers would be separated by some muscadine jelly or blackberry jam (from the berries we gathered). On top would be a buttery vanilla icing with butter knife swirls.

She never referred to a recipe book. She told me that Home Economics was a course all of the girls took in high school to teach them the basics of nutrition and cooking. A standard cake recipe was one of the lessons and the recipe she had memorized.

Time marched on and soon Boxed Betty's ad campaign won us over. Mama added solidified vegetable oil and eggs to the mix. It didn't seem any quicker, but this was cooking at it's scientific best (we thought). Years later, when I asked her if she could recall the cake of my childhood, she had forgotten it. I WISHED I had written it down!

Well, someone DID write it down, and I've been able to find it in several places on the internet. Everything old is truly new again *smiles*

You may find you like it too, so I'll gladly share my version.

ONE * TWO * THREE * FOUR * CAKE

1 cup butter (or coconut oil)
1 cup soured milk
2 cups organic granulated sugar
2 teaspoons baking powder
2 teaspoons vanilla extract (or lemon, almond, orange -- your preference)
3 cups cake flour (whole wheat finely milled)
4 eggs, separated

Preheat oven to 350 degrees F. Grease and flour pan(s). I like to use parchment paper as a liner, but it isn't required.

In a large bowl, cream oil and sugar. In a separate bowl, beat egg yolks and add to creamed sugar and oil. Mix well.

Use large metal strainer to sift baking powder and flour into the egg/sugar/oil mixture. Do this a little at the time, stirring after each addition. Alternate this with adding the mil,. Again, beat well after each addition. Add extract.

In separate bowl beat egg whites. When they form stiff peaks, fold gently into cake batter. Fill pan(s) or tins and bake as follows:

If using 3, 9-inch cake pans, (or 4 8-inch pans) bake in 350 degree oven for 25 minutes.
If using 13 x 9 x 2 inch pan, bake in 350 degree oven for 35 to 40 minutes.
If making cupcakes, bake at 350 degrees F for 15 to 20 minutes.

This can be served plain, with your favorite jam as a topping or with an icing of your choice.

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The DaVinci Road -- Blazing a Trail for Learning

Rebekah Anast brings her unique perspective to her newest book, The DaVinci Road. I half-expected to find tales of her jungle adventures, fun childhood, devotional gems, poetry or parenting tips. By the time I reluctantly turned the last page, I had not been disappointed. All of this and more are contained in The DaVinci Road.

The DaVinci Road expounds upon the learning method of observation to arrive at a conclusion. The author reflects upon her varied experiences and brings them into the classroom setting and beyond. Using DaVinci as her model, she encourages others to look and see the evidence for themselves. She urges all of us to continue to seek, to chase after the truth and to not grow complacent in that endeavor.

Her observations about life, children and academic instruction are sprinkled throughout along with some of her favorite recipes. She shares methods that have worked for her and others when dealing with a learning difficulty. The reader is left with a challenge to pursue the adventure that is this life with both eyes and ears wide open.

If you are interested in receiving a free ebook, here's the author and her husband with details on how this can be done.

NOTE: If you've got a computer and an Amazon account, you can use their Kindle application free. In other words you don't need a smartphone or some other personal electronic device (other than your computer) to read the book online. Here's the link for Kindle https://kindle.amazon.com/

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ITALIAN SEASONING, TACO SEASONING & SAUSAGE MADE SIMPLE

These blends are ones that I use in recipes that call for Italian or taco seasoning. At the end of this post is a recipe you can use to make your own sausage in just a few minutes. Enjoy!

ITALIAN SEASONING
Italian seasoning herbal blend isn’t difficult to make. Just toss these few herbs together into a small jelly jar and store with your other kitchen spices. You can use this as a substitute for the herbs in the sausage recipe as well as for seasoning in other dishes such as spaghetti, homemade pizza and chicken. I don’t add salt and pepper to this blend, preferring to add it during the cooking process.

3 Tbsp oregano
2 tsp thyme
2 tsp marjoram
2 tsp parsley
2 tsp basil
1 tsp sage

Makes a generous ¼ cup
Keep in small glass jar with tight fitting lid


TACO SEASONING BLEND
Have you tired of adding maltodextrin, monosodium glutamate, sugar, malic acid, silicon dioxide and soybean oil to your tacos? There’s a cheaper and easier way to get the taste you want without those chemicals. Make your own using 8 ingredients:

4 Tbsp chili powder
1 Tbsp cumin
2 tsp paprika
½ tsp red pepper flakes
2 tsp sea salt
2 tsp freshly ground black pepper
*2 tsp onion powder
*2 tsp garlic powder

Mix thoroughly and place in a small glass jar with tight fitting lid. Keep in a dark area to preserve flavor. Use for any meat that needs seasoning, including blackened fish. Usually 2 tbsp of this mix is enough for 1 pound of meat.
*Note: I often make this mix without the garlic or onion powder. I season my dishes to taste and add fresh garlic and onion when cooking.


HOMEMADE SAUSAGE
Homemade sausage is an easy way to avoid nitrates, nitrites, chemical preservatives, artificial coloring and flavorings. Not only that, it just tastes better! Ground turkey, beef, pork and chicken are available in many retail outlets or you can grind your own. It isn’t necessary to stuff the seasoned meat into casings. I think that making sausage patties gives you more flexibility when using them in meal preparation.

To make your own sausage, combine:
1 pound beef
3 cloves garlic, minced
1 small onion, peeled & finely chopped
1 tsp red pepper flakes
¼ tsp each: fresh ground pepper, cumin, marjoram, nutmeg, oregano & ginger
1/2 tsp each: basil, thyme, sage & sea salt

(Italian sausage option: Substitute 1 tablespoon of Italian seasoning for the herbs listed.)

I roll these into 2 Tbsp patties and press them to about ½ inch thickness. This allows me to be sure they are cooked completely and not underdone inside. I prepare mine in a heated cast iron pan wiped with olive oil. They can be served in a variety of ways to suit your own taste.

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WHOLE WHEAT PANCAKES, NO MILK, NO EGGS

These pancakes are a filling and nutrient dense breakfast to feed your family when the pantry is looking a little bare. They are light, fluffy and delicious enough to be a special treat.

The night before blend 4 cups of fresh ground whole wheat flour with 3 to 3 1/2 cups of water and 1/4 cup of apple cider vinegar. Allow this to sit overnight or for 4 to 7 hours.

Wipe a cast iron pan with coconut oil and heat it to a medium high temperature on the stove top. (I keep a shallow saucer of coconut oil nearby and wipe the pan between batches of pancakes.) Meanwhile, blend 4 tablespoons of ground flax seed into 1 cup of filtered water. Let this sit and add the following to the soaked flour mixture:

3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup honey
1 tsp cinnamon
1 tablespoon vanilla

Mix this thoroughly and then add the flax seed and water, blending again. This batter may be very thick. Add more water if needed.

Check the heated pan. It is ready when a few sprinkles of water will dance on its surface.

Use an ice cream scoop to measure the batter onto the pan. When a bubble of air breaks the surface and remains open, flip the cake to cook on the reverse side. To keep the finished pancakes warm, they can be placed in a tortilla warmer or on a cookie sheet placed in an oven warmed to its lowest temperature.

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THE EASY WAY TO COOK PERFECT BROWN RICE

Brown rice is a staple food which is rich in soluble fiber and can be combined with nutrient rich beans to create a complete protein. When money is tight and every calorie counts, knowing how to cook brown rice helps make sure you get enough nutrients to maintain your health.

Brown rice is less expensive when purchased in bulk. In addition to a lower price, you’ll also find that the overall quality of the rice is better. Bulk grains are often fresher. You will notice the difference in the intensity of the sweet smell when a large bag is opened. For storage, food grade buckets with tight lids are fine. My preference is to store it in a chest freezer. The cold keeps bugs away. A few bay leaves tossed into your grain bucket will help repel insects also.

For years, I had cooked brown rice using the absorption method. This involves placing rice into a pot of salted boiling water and cooking it for 45 to 50 minutes. Twice as much water as brown rice is used. This works well enough, but it is a bit of an art to get rice that isn’t too mushy because (as mentioned above) the moisture content of the grains can vary. Many people use rice cookers to automate this process, but the result is the same. Another drawback is that this process has the potential to create burnt rice if you lose track of the time or miscalculate the water to rice ratio.

There is a simpler way!

Because it is a grain, I soak brown rice. This isn’t as important with rice as with other grains, but I like the texture that soaking produces. To soak brown rice, measure double the amount of water as grain into a stainless steel or glass container. Add a tablespoon of apple cider vinegar for every cup of grain you use. Let this sit overnight or 24 hours. In a pinch, this time can be reduced without hurting the final product.

Once I’m ready to cook the rice, I strain it using a large strainer set inside a larger bowl. I repeatedly rinse the grain until the water runs relatively clear. You may notice little flecks and bits floating to the surface. Throw those away. You may not want to examine them too closely.

Here is a demonstration on how to rinse rice.
The cloudy water that you pour off of it can be used to water your plants.
I would skip using the rice cooker!

Re-fill your pot with clean filtered water, using twice as much as the measurement of soaked rice. Season the water with sea salt and any other flavorings you prefer. I like to use chicken broth. Bring this to a rolling boil and then add the soaked rice to the pot, giving it a single stir. Boil this uncovered for about 20 minutes if the grains have been soaked, 30 minutes if they are dry. Remove the pot from the heat and strain the rice from the hot water. Let the rice drain for ten to fifteen seconds. Return the rice to your empty pot and cover with a tight-fitting lid. Let the rice sit, absorbing the water that remains on the grains for ten or 15 minutes.

Fluff with a fork and serve. The rice will be fully cooked without mushiness.

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GINGERSNAPS WITH FRESH GINGER

Few people remember the taste of REAL gingersnaps. If you’ve taken the time to read the label on a bag of gingersnaps, you’ll know that the genuine article just isn’t available in most stores. Not only that, but most recipes don’t even use fresh ginger root.

Now’s the time to fill the house with the smell of genuine homemade gingersnaps!

KAY’S GINGERSNAPS

NOTE: You will want to take the time to use fresh ginger root and coconut oil for this recipe. Coconut oil will give your cookies a snappy crunchiness that will make them quickly disappear. These can be frozen for serving later. . . . Otherwise you might find that they are gone before you get a chance to share them!

In a large bowl mix the following ingredients:

• 4 cups finely ground whole wheat flour
• 1 Tablespoon Arm & Hammer baking soda
• 1 teaspoon finely ground sea salt
• 2 cups sucanat
• 6 Tablespoons (or as much as ½ cup) finely ground fresh organic ginger root
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• 4 large eggs

In a small pan gently melt (don’t heat or cook) 1 ½ cup coconut oil and ½ cup unsulfured blackstrap molasses. Add this to the ingredients in your bowl. Make sure the oil is not too hot or you will cook the eggs!

Mix until completely combined. Cover and place the bowl into the refrigerator overnight.

TO BAKE:
Place your oven racks on the lower and middle level. Preheat the oven to 350°F
Line 3 or 4 cookie sheets with parchment paper. You can use pizza pans.

Make balls out of the cookie dough that are the size of one level tablespoon. The dough is stiff, so you may need to measure the first one and use a sturdy spoon to dig out the rest in sizes that match the first. Roll the dough between your hands. Use coconut oil on your hands to help keep it from sticking badly, but expect to get some on your hands.

Roll the balls in more sucanat and place onto the cookie sheets.

Rub some coconut oil onto the flat bottom of a glass. Use this to mash the balls of cookie dough down flat. Reapply a bit of coconut oil to the glass after pressing each cookie. Space the cookies 1 ½ to 2 inches apart on the parchment paper.

When one pan is ready, place it onto the lowest shelf in your oven and set the timer for 7 minutes.

After 7 minutes, move the pan from the bottom shelf to the upper shelf and place another pan on the bottom.

Set the timer for another 7 minutes.
When the timer goes off, remove the upper pan (the one that has been in the oven a total of 14 minutes) and set it aside to cool. Move the lower pan to the upper shelf and place the next pan of cookies on the lower shelf.

As each pan is removed from the oven, let it rest a minute and then move the cookies to a cooling rack. Let the pan cool, re-using the parchment paper for the next batch.

In this way, you’ll have 100 cookies cooling within an hour. Actually, the recipe makes a few more than 100 cookies, but by the time you finish taste testing, you SHOULD have 100.

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Below find a short video on Ginger Root's benefits.
Also read BENEFITS OF GINGER ROOT.

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DVD Review: HOMESTEADING FOR BEGINNERS

HOMESTEADING FOR BEGINNERS is just the video for those who are considering the possibility of moving to the country. This video gives a delightful overview of life on a small family farm. Erin and Mark Harrison invite the viewer into their home to learn and laugh with them and their five children through the many adventures of homesteading.

You gain insight into all that it takes to get a REAL chicken dinner onto the table from the ground up – literally, from seed to supper. All of the scenes are filled with a beautiful rural setting and happy, healthy, helpful children keep popping up into almost every scene.

Learn how to make butter and cheese using kitchen tools you likely already have on hand. See how this family raises and harvests chickens and eggs. Get an introductory demonstration on wood splitting, building a simple chick pen, learn how to start seeds and tend a low-maintenance garden. Mama takes the time to show you how to freeze and can your produce and meat, gives you the recipes, and then shows you how to prepare the meal. Pamper your inner flower-child and learn how to make a wild-flower crown to adorn your head. If you watch carefully, you might spot Mike and Gabriel Pearl giving a knife-throwing demonstration.

The attentive viewer may even pick up some tips on how to incorporate child training and education throughout the busy day. Washing eggs becomes a math and chemistry lesson taught by a curly blond-headed little girl that needs a step-stool to reach her mama’s kitchen sink. It’s one of my favorite scenes in the film. A take-charge big brother is happy to demonstrate how to use scraps of wood to make signs for the garden. Listen carefully as Papa patiently explains how to milk a cow while little voices comment on the condition of the barn floor (you’ll have to rewind here as your laughter might drown him out).

Grandpa and Granny loved watching with us as little ones stole scene after scene. Grandpa said, “I can see now, if I wanted to homestead, I’d have to find some little helpers.”

HOMESTEADING FOR BEGINNERS should come with a warning label for parents that are used to children sitting peacefully in front of the television all day. After viewing this video, those children could be inspired to go enjoy the great outdoors more often. They might begin asking for some chickens or a cow of their own . . . possibly even some pigs to ride!

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Available at Bulk Herb Store.

Click on the image to order.

Review an excerpt from the video here:

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WHY YOU SHOULD LEARN TO START A FIRE

If you are like most people who live with modern conveniences, you may never have considered learning how to start a fire. There are lots of articles written on the methods and tools that can be used to start a fire, but it is also important to know some reasons WHY you would want to take the time to learn this skill. It really is more than just a trick to show off to your buddies. Knowing how to start a fire can help you in several ways.

There is the psychological advantage to being able to start your own fire. The principal reason for that would be that this is a learned skill that few people in technologically advanced cultures possess. Plus others in your group will quickly realize that you are a valuable member to keep around – especially as night falls and you provide the single source of light.

Fire will help you avoid hypothermia by regulating your body temperature. Many will object that this isn't as important in warmer climates and seasons. Certainly that is a valid objection. However you will need to consider that fire can dry any wet clothing, which can contribute to a drop in core body temperature. Additionally night can bring cooler weather, even in warm regions. Cooler temperatures coupled with sweat-soaked clothing can bring on hypothermia, even in the summer season.

Smoke from a fire can be used for personal hygiene. This is valuable when water may be scarce, or if you are trying to avoid hypothermia by staying dry. Standing in the smoke of a fire can help neutralize body odor and rid the skin of harmful microbes. Additionally, smoke from a fire helps repel biting insects!

The smoke from a fire can be used as a signaling device, whether to make contact with others at a distance or to signal for rescue. Distant neighbors can know all is well when they see the smoke from your cook fire at the beginning of the day.

Of course, for cooking and disinfecting water, fire quickly establishes its value.

Naturally the time to learn this skill is BEFORE you find yourself without other means of needed heat. Even with matches or a lighter, experience is required to skillfully and efficiently start a fire. Not only that, it’s actually hard work! So, before you NEED it, NOW is the time to learn how to start a fire.

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CREAMED DANDELION CHICKEN RECIPE

If you are looking for a way to incorporate dandelion into your regular meals, a good rule of thumb is to simply substitute it for spinach in a favorite dish. If you find that dandelion leaves are bitter when harvested, remember to harvest young leaves for optimum taste. Additionally, the older leaves lend themselves more to stews and finished cooked dishes rather than teas or salads.
Here’s one of my favorite dishes.

CREAMED DANDELION CHICKEN
Serves 4 or 5

Heat 2 cups of homemade chicken stock in a large pan

Add cut chicken pieces, ½ cup finely chopped onion, ½ cup finely chopped celery, 2 cloves minced garlic, salt & pepper to taste. Cover and bring to a simmer for 30 minutes.

In another pan, heat and make a paste of 3 tbsp olive oil with 3 tbsp flour. While stirring, add a dash of nutmeg, ½ cup cream and ½ cup chicken stock. Stir until combined.

Add 3 or 4 cups chopped young dandelion leaves.
Stir until leaves are coated, wilted and contents of pan are heated through.

Pour over chicken still simmering in the first pan & stir. Cover and continue simmering for 30 more minutes and/or until chicken is done (a thermometer inserted into the meat will read 180 degrees Fahrenheit and juices will run clear when chicken is pierced).

Serve plain, over homemade sourdough bread or over brown rice.

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SOURDOUGH BREAD RECIPE

Each time I make a loaf of Sourdough bread, I am reminded that our daily bread comes about as a result of processes God set into motion at creation. I recall the poor widow that fed the prophet Elijah during a time of drought (I Kings 17). From her dwindling supply, she had to contribute enough water and ground wheat to feed her starter and keep it viable even though she and her son were facing great lack. She must have understood the importance of reserving enough to invest in an increase. I can only imagine how her bread must have tasted.

ABOUT THIS RECIPE:
What follows is a recipe that uses traditional ingredients and methods. This recipe will yield 3 small loaves or 2 large loaves. If you are still learning to bake bread and maintain a sourdough starter, I recommend that you use half of this recipe and practice by making a single loaf each day until you have achieved the results you desire. A healthy sourdough starter is sufficient to raise your bread. You will notice that the rising times are different than what is found in recipes using commercial yeast.

You will need:
• 2 cups kefir
• 2 cups starter
• ¼ cup Extra Virgin Olive Oil
• ¼ cup Honey
• 2 ½ tsp sea salt
• 6 cups whole wheat flour

Place the first 5 ingredients into a large glass, plastic or wooden bowl and mix well. Add the flour 1 cup at a time, blending completely between each addition. Use a plastic dough scraper to scrape bits of flour off of the side of the container and incorporate into the dough.

Once mixed, let the dough rest for 5 minutes or so. This is especially important with fresh ground flour as it takes longer to absorb the liquids. Fresh ground flour can utilize more liquid than retailed flour. Giving it time to rest allows the liquid to be incorporated into the dough. This dough can be a bit damp and may require more flour if you aren’t grinding your own wheat berries.

Knead the dough for 10 to 15 minutes on a cutting board, pulling the dough and then folding it over with your hands to develop the gluten. When the dough is well-developed, it should be light and not heavy or hard.

Once kneaded, place the dough back into the plastic bowl and cover tightly with a lid. Allow to sit overnight (8 to 10 hours). In the morning, punch down the dough and lift it out of the bowl, scraping any bits off of the side with your dough scraper. Lightly knead the dough and cut into 3 equal portions.

Lightly oil your loaf pans with olive oil.

To shape my dough into loaves, I flatten the dough into a rectangular shape and roll it along the longest side (like a jelly roll). With the seam side down, curl the ends under. Place this into your oiled bread pan and brush the top with olive oil. I make 3 small loaves with this recipe.



Put the pans into a covered, draft-free space for 4 to 6 hours. I use my oven (not turned on!). Try to position your pans so that they do not crowd each other. When you bake your loaves, you’ll want the heated air to be able to circulate fully around each pan.

When the dough has risen an inch or so over the top of your pan, simply turn on your oven to 350 degrees and bake for 50 minutes or until golden brown. When the bread sounds hollow as you thump the bottom of the pan (wear oven mitts!) it is done. If your bread does not bake in this amount of time, do not increase the temperature; just allow it to bake a little longer. Increasing the temperature could cause the outside of the loaf to finish baking before the inside of the loaf has had enough time to finish cooking.

NOTE ABOUT KNEADING:
Use a work surface that is even with the level of your hip joints. This level will be more comfortable when kneading bread. If your bowl or cutting board tends to slide, place a damp dish towel between it and the table or countertop for traction. If your dough is difficult to work and requires a lot of muscle, you’ve added too much flour and need to increase the liquid content. When developed, your dough should be light and not readily stick to the surface of your cutting board.



A WORD ABOUT GLUTEN DEVELOPMENT:
With your hands, it is nearly impossible to overwork the dough. If you use a machine, too much kneading will stretch the gluten too far and cause it to break. Gluten in the flour is like bubble gum. If it is not kneaded (chewed) enough, there will not be enough stretch to it to hold the structure as the yeast activity expands the dough. If it is overworked, the gluten will become fragile and break as the bread rises. Either of these extremes could leave you with crumbly bread that will not hold its shape when sliced.

FOR MORE INFORMATION
If you are new to sourdough bread making, you may be interested in reading more about the process here:
SOURDOUGH BREADMAKING GUIDELINES

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BEGINNING A SOURDOUGH STARTER

Place 6 tablespoons of ground, whole grain flour into a wide-mouthed glass container and mix this well with 4 tablespoons of water. Filtered water is recommended as chlorinated water from the tap will be harmful to the bacteria you are trying to culture. Stir this to make sure the water and flour are well-incorporated, scraping any residue down off of the sides of the container. Secure a cover on the jar loosely. This will keep out unwanted pests and protect the new starter from drying. A loosely fitting lid also allows gases (which result as the cultures multiply) to escape without breaking your container.

GIVE IT A GROWING START
Allow your new starter to sit for 12 hours and check it to see whether there are any bubbles by looking at the side of the glass. If you don’t see any bubbles, stir the starter vigorously and re-cover it loosely. Check it again in 12 hours. The presence of bubbles will tell you that there are enough organisms growing to thrive in your starter. Feeding the starter before you see bubbles could dilute the strength of your starter by separating the organisms that need each other to thrive. This happens more commonly in cooler climates

If you still aren’t seeing bubbles after two days, discard the starter and begin again with bottled spring water and a different brand of whole wheat flour.

FEEDING AND MAINTENANCE
When your starter begins to make bubbles, it will be ready for regular feedings. A feeding consists of 6 tablespoons of flour and 4 tablespoons of water. Feedings should take place every 12 hours. I feed mine each morning and evening. The starter should double itself a few hours after being fed. Place a rubber band around your glass jar to mark the level of your starter. This way, you can see how much it rises and how long it takes the starter to double. The rising time of your starter is a good indicator of how much time you will need to allow your dough to rise.

A well-fed, healthy starter will have a stable colony of microbes that will produce enough carbon dioxide to cause your dough to rise nicely. Just as you would with a garden, the key to having a healthy Sourdough starter is to give it a good environment in which to grow. In the absence of proper food, yeast and the lactobacilli will die, leaving your starter to be taken over by bad bacteria that thrive on decay. This is something that definitely WON’T enhance your bread!

When the quantity of your starter reaches 2 cups, discard half of it at each feeding. This provides the starter enough room to continue growing and keeps it from becoming too large to manage. If you wish to bake a large batch of bread at one time, you can continue feeding the starter without discarding any until you have the necessary amount. Just be sure to stir the starter vigorously at each feeding. This shuffles the microbes and allows them to access more food. They don’t have the ability to migrate to better food sources on their own.

Your new starter will be ready to make bread when it accomplishes two things. The starter should be at least 4 days old as this is the length of time required to produce an established colony of microbes. Your culture should produce bubbles and double in bulk between feedings.

If you find that your starter is not doing well, you can add a couple of tablespoons of Kefir to the mixture as a booster shot. The day before I bake a loaf of bread, I feed my starter three times: morning, noon and evening.

TIPS
If your glass container becomes coated, your starter can be poured into another clean jar. I place the food mixture in a clean measuring glass and stir vigorously. Then I add the contents of my starter jar to the food, blending the entire contents well. I clean and dry the (now empty) starter container, return the newly fed starter to the jar and replace the lid loosely.

If you find that you wish to take a break from baking or will be out of town, feed your starter and place it into the refrigerator. When you wish to use it again, remove your starter and feed it. Once you see bubbles, feed it 3 times in one day. After this, it should be ready to use again.

SUBSTITUTING SOURDOUGH IN A RECIPE
The rising times for a recipe made with sourdough will be different than with commercial yeast. Remember to watch how your starter rises to determine the amount of time your converted recipe will require.

A cup of healthy Sourdough starter should equal one package (2 ¼ tsp) of yeast in its ability to rise. To convert a recipe, reduce the amount of liquid by ½ cup and reduce the flour by ¾ cup for each package of yeast you replace with a cup of sourdough starter. You may have to adjust the amount of water and flour to get the proper consistency to your dough.

read more “ BEGINNING A SOURDOUGH STARTER ”

SOURDOUGH BREADMAKING GUIDELINES

A loaf of sourdough bread begins about 18 hours BEFORE the bread is baked. You won’t need to be in the kitchen the entire time. Rather, you’ll need to remind yourself to schedule a few breaks in your day to give the dough some attention. This post is not a detailed recipe but an overview of the tasks and the order in which they are performed to produce sourdough bread.

While learning, it is a good idea to bake only one loaf at a time so that any failures will not deplete your supplies. Initially, baking one loaf per day will give enough practice to perfect your technique and adjust your recipe to your preferences. Your family will greatly enjoy the aroma of a fresh baked loaf each day. Loaves that you do not wish to serve can be repurposed into salad croutons or crumbs for birds.

Make a note of rising times, ratio of water to flour and the resulting taste when you adjust the measurements of your ingredients. When the written instructions are memorized, you will be ready to increase your recipe to produce more loaves with each batch of dough.

You will need an acidic liquid (I prefer Kefir) and freshly ground whole wheat flour. Add the liquid to your flour and mix well with a fork. The mixture may appear somewhat dry. Allow it to soak overnight.

In the morning, add a portion of your sourdough starter to your soaked flour along with honey, sea salt and olive oil. Knead the dough until elastic.

When finished, place the dough in a greased bowl. I use a lidded casserole dish for this rather than covering with plastic wrap which can stick to the dough. Put your dough into the bowl upside down and turn it to rub the sides of the dish. Turn the dough over and set it bottom side down. This oils the surface of your dough and keeps it from drying, forming a skin and binding your dough during the rising process. Cover with the greased lid of the casserole dish.

Turn your oven on for 1 minute and then turn it off. This will briefly warm the oven and allow you to set your container of dough into this insulated warm box to rise. Allow the dough to rise 4 to 5 hours or until doubled in bulk.

Gently punch down and knead the dough. This second kneading moves the yeast to a new area in the dough, allowing it to have access to new food, raising the dough a second time.

Shape the dough and place into (or onto) a greased baking container. This will be either a bread pan, baking pan, or baker’s stone. Gently brush the top of your loaf with oil.

Allow the dough to rise in a briefly warmed oven (as described above) for ½ the time that was needed for the first rise.

Remove the dough from the oven. Place a small cake pan on the lowest shelf of your oven. Heat a kettle of water to boil on your stove while you preheat the oven. When the water boils, pour it into the small pan in the oven. Shut the door and allow the oven to preheat for ten minutes. When ready, quickly place your bread pan of dough into the oven and shut the door.

In about 45 minutes, your bread will be ready. Check for doneness by tapping onto the bottom of the pan with an oven mitt. The bread is ready when this thump produces a hollow sound. Turn the pan over onto your gloved hand and allow the loaf to fall out. Turn your bread pan upside down and let your loaf rest on top of the pan. Coat the hot loaf with butter to allow the crust to be a softer, chewy consistency instead of thick, crunchy and hard.

Allow the loaf to cool before slicing. Use a serrated-edged knife for ease of slicing. A handy way to speed the cooling of your bread is to remove the loaf from the pan and allow it to cool while standing on end. My husband saw this one day while passing through the kitchen and remarked, "Stonehenge?"

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ARE THERE HEALTH CONCERNS WITH MICROWAVE OVEN USE?

Microwave ovens have been used in US homes for more than forty years. As long as the manufacturer’s procedures are followed, the FDA guidelines state that these are safe.

The War Department of the United States had detailed research on microwave ovens years before they were made available to the public. At the end of the second World War, this research was acquired. In search of an efficient way to provide meals to troops invading Russia, the Nazis had developed the first microwave ovens. The War Department of the United States held the Germans’ documented research for later study.

The Russians also acquired some of the German microwave ovens for biological testing. As a result of that testing, the Soviets issued international warnings about the health and environmental hazards of using microwave ovens and outlawed their use in Russia. Strict environmental limits were urged by Eastern European scientists who agreed with the Russian findings.

Thousands of workers that had been exposed to microwaves during the development of radar in the 1950s were tested by the Russians. It was determined that just being exposed to the energy field was enough to create health difficulties. The findings of the Russian scientists led to industry guidelines that limited exposure for industry workers to 10 microwatts and for civilians to 1 microwatt.

Adrenal exhaustion, anxiety, cancer, cataracts, dizziness, eye pain, hair loss, headaches, high blood pressure, inability to concentrate, irritability, ischemic heart disease, memory loss, nervous tension, an increased incidence of appendicitis, reproductive problems, sleeplessness, stomach pain, and chronic stress were found to be symptoms of microwave sickness experienced by those exposed to microwave radiation. Such symptoms would suggest inflammatory issues.

Russian teams of forensic scientists also studied the effects of microwave cooking on foods and the effect those foods had on people that ate them. Their findings were that ALL foods cooked in microwave ovens were damaged molecularly. Meats had destroyed and destabilized proteins and contained cancer-causing agents. Fruits and vegetables (chiefly root vegetables) cooked in a microwave formed free radicals. The basic substances found in fruits and vegetables had lowered levels of metabolic activity which interfered with digestibility and nutrient absorption. Subjects that ingested these items experienced digestive disorders caused by the inconsistent catabolism of micro-waved foods. This included an elevated number of intestinal cancers and cellular degeneration of peripheral tissues. Testing confirmed changes in the immune system and blood. Cancer cells were found elevated in the blood and were accompanied by malfunctions of the Lymphatic system which caused degeneration of the immune system.

Many US cooks decried the use of microwave ovens when first introduced. There were hot debates on whether tampering with the molecules in foods would make them unsafe for consumption. The results of the Russian research raised concerns that were shared by other countries which also banned microwave ovens. In the United States, citizens were assured that microwave ovens were safe for food preparation.

Perestroika arrived in 1987 and Russia removed the restrictions on microwave ovens.

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Dr. Mark Vinick explains how microwaves cook violently,
changing and damaging foods and the nutrients they provide.

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By 1991, the assurances of safety had reached the surgical staff of Hillcrest Medical Center located in Tulsa, OK. A successful hip replacement procedure had been performed on Norma Levitt, and she was still in the operating room. Because the blood warming device was not working that day, a unit of her own blood was warmed by placing it into a microwave oven located in the employee lounge. Within minutes of receiving this blood, a blood clot killed Norma. The hospital defended its actions saying that Norma’s death had nothing to do with her micro-waved blood; the FDA published warnings against use of a microwave oven when warming blood products.

Before Norma’s demise, scientific studies were being conducted by Dr. Hans Ulrich Hertel on the effects of micro-waved foods on humans. People that ate foods on an empty stomach submitted blood samples before and after eating. Comparisons were made between the blood of persons that ate raw foods, foods cooked conventionally and micro-waved foods as well as to the samples taken before eating. There were considerable variances in the blood samples of the volunteers that ate micro-waved foods. Dr. Hertel’s findings showed that eating micro-waved foods generated changes in the blood that mirrored the cancer’s pathology.

It was determined by Dr. Hertel that definite risks to health were associated with foods prepared using a microwave oven. He further stated that eating foods subjected to microwave cooking would have cancerous effects on human blood. In December of 1991, the Journal Franz Webber published his findings along with an article about Dr. Hertel.

Trade laws and the Swiss court were used by manufacturers of microwave ovens to silence Dr. Hertel, threatening him with personal ruin if he disclosed his findings. Dr. Hertel was prohibited from further publication of his studies and found guilty of “interfering with commerce” in March of 1993. This judgment was overturned August 25, 1998 in Strasbourg, Austria. The Swiss government was ordered to compensate Dr. Hertel.

Regulatory agencies, retailers and manufacturers insist that these appliances pose no health risks. These assurances however, are contradictory to the findings of published studies that find otherwise. It is worth it to take the time to judge not only how best our foods should be farmed and collected, but how those foods should best be readied to grace our table.

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ALICE WATERS is interviewed for a 60 Minutes segment by Leslie Stahl.
In the clip below, Leslie asks, "Where’s your microwave?"
Alice: "I don't have a microwave."
Leslie: "How do you live without a microwave?!"
Alice: "I don’t know how you'd consider to live WITH one."

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BEFORE YOU USE ASPARTAME, THINGS TO KNOW

Aspartame is a chemical food additive that has been deemed safe for human consumption by the FDA. However, Aspartame presents many difficulties when ingested.

When stored for a long time, Aspartame breaks down into the chemical Diketopiperazine. This chemical can also occur after Aspartame is eaten. In both animals and humans, Diketopiperazine has been shown to cause cancer, especially in the form of brain tumors.

Once ingested, Aspartame breaks down into three primary components.

PHENYLALANINE
It is difficult for the human body to metabolize and get rid of Phenylalanine. At high levels, it builds up in the brain and can cause neurological problems such as schizophrenia, depression, and seizures.

ASPARTIC ACID
Nearly half of Aspartame is Aspartic Acid. Aspartate is another name for Aspartic Acid. High levels of Aspartic Acid in the brain can over-stimulate cells and cause them to die. Over time, this can damage neurons and lead to Parkinson’s, memory loss and many other neurological conditions.

METHANOL
Methanol in Nature
Methanol exists in nature in fruit. However the methanol in fruit is bound to pectin. The human body lacks the enzyme to split methanol off from pectin, so this is passed through the body without doing any damage (when consumed as naturally occurring in fruit).

Methanol As a Component of Aspartame
In Aspartame, 10 percent of the substance is unbound Methanol. Unbound Methanol is a poison. The human body’s attempt to deal with unbound Methanol produces results in formaldehyde. Formaldehyde is a cumulative toxin that is stored in the human body indefinitely.

Another way that Methanol is released is by storage in conditions warmer than 86 oF. This can also occur when cooking with aspartame. Some speculate that Desert Storm Syndrome’s symptoms can be attributed to formaldehyde poisoning that resulted from heavy consumption of methanol in aspartame sweetened drinks stored in hot conditions. Some of the symptoms of methanol poisoning include depression of the central nervous system, blindness, dizziness, headache, nausea, confusion, loss of coordination, and in very large doses, unconsciousness and death.

For a more extensive list of possible side effects of Aspartame consumption, type ‘aspartame side effects’ into your internet search engine.

WHAT SHOULD I DO?
* Remove all sugar-free products with Aspartame from your diet.
* Use natural sweeteners like honey (in moderation) and stevia leaf.
* Keep a record of health changes. Don’t ignore symptoms.
* Detoxify.
* Exercise to help move toxins out of your system.
* Restore depleted nutrients by consuming nutrient dense foods.
* Get uninterrupted rest in a DARK room.
* Drink plenty of the purest water you can get.

This article is for information purposes only and should not be taken as medical advice. It is the responsibility of the reader to carefully consider all options and weigh the risks of decisions that could affect health.

ASPARTAME: SWEET MISERY A POISONED WORLD

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THE GIFT OF GIVING

More than 25 years ago, a friend gave me a decorative ceramic tile for my kitchen. The tile is a trivet that protects the counter from hot plates and pots. This little tile has survived several moves, been glued back together and lost the loop on its back for hanging, but it remains in a place of honor.

On the face of the tile are two lines from the end of a poem called “The Art of Living.” Even today, these words touch me deeply because there is something precious in being able to give something to those we encounter. I remember loathing occasions where I was expected to bring something to share because I always focused on my lack. I reached a turning point when I started looking at what I DID have.

TIME
The gift of time is a most precious thing. It takes very little in material wealth to be able to make someone else feel special. One of my children still has memories of the week that he fell asleep each night listening to the sound of a used sewing machine chugging along. He was surprised with a super-hero costume, complete with a cape. A couple of months ago, I was organizing a closet and found where he had kept the mask and a shirt I’d made him those many years ago.

SKILLS
My grandmother used to spend several weeks each year crocheting treasures that were given to her dear ones at Christmas. She was never rushed or pressed and she made creative use of the materials she had.

THINK CREATIVELY
Creativity requires me to first be grateful for what I DO have and then ask myself how I might share it. Only then can I focus on the possibilities. Used and free items can be given a second life by personalizing them with a coat of paint or other decorative items. How many kids do you know that would love a custom-painted bicycle or a hand-stenciled chair? Because creativity requires a little planning, you’ll have to train yourself to look for opportunities. What skills do you have? Can you get a small item and add to it? Are there some materials on sale in the off season that can be used later? Is there someone that would benefit from your extras? Do you know someone that would love to give their old craft items, sewing supplies or tools a good home?

PASSING IT ON
As I’ve gotten older, it has been my goal to not just make the special moments happen for my children, but to involve them in the preparation so that they too enjoy the gift of giving. While I might be learning a particular craft/skill, my children are helping design labels and packaging and then enjoying the fun of sharing those gifts with those we encounter. Often, we make items with no particular person in mind. We might spend a couple of hours baking cookies while we enjoy trying to guess who will cross our paths that we might bless.

We’ve found that it is great fun to give things to people that weren’t expecting it. . . . and I believe that you become richer in the process.

Oh, the poem? Here it is. I’ve not been able to discover the author’s name.

THE ART OF LIVING
To touch the cup with eager lips and taste, not drain it;
To woo and tempt and count a bliss, and not attain it;
To fondle and caress a joy, yet hold it lightly;
To watch the sunset in the west without regretting;
To hail its advent in the east, the night forgetting;
To smother care in happiness, and grief in laughter;
To hold the present close, not questioning the hereafter;
To have enough to share, to know the joy of giving;
To thrill with all the sweets of life -- that's living.

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READERS OF THE VISION LEARN HOW TO PREPARE HERBS

Debi Pearl writes about how a medicinal brew is concocted from berries and herbs in her latest book, The Vision. The methods used are real although the story is a work of fiction.

Nutrient contents of plants and fruit, whether organic or wild-crafted, can be preserved by fermentation. The naturally occurring alcohol acts as a nutrient and enzyme preservative. The medicinal and beneficial properties of herbs and other fruit preserved in this method can be stored at room temperature for long periods.

It is important that all of your utensils and equipment are very clean when you make your own elixir. Distilled water (or the purest water you have access to) is a good choice for this process. Clean equipment and jars with boiling water. A chlorine bleach solution may be used to clean surfaces -- five gallons of water to one capful of bleach -- but this must be thoroughly rinsed. Take care in rinsing; even a small amount of chlorine will ruin your brew, leaving it tasting and smelling foul.

1. Choose a blend of herbs and berries. Place one cup of this mixture into your cleansed blender.
2. Grind this into a pulp. Add a few drops of distilled water, if necessary.
3. Pour the contents of the blender into a CLEANED quart jar with three fourths of a cup of honey.
4. The jar should be filled with distilled water leaving a space of about 3 inches at the top.
5. Stir the contents of the jar three times each day for a week, moving the pulp from its resting place on the jar's bottom.
6. In order to keep out flying pests, cover the jar with a clean cloth secured tightly with a rubber band.
7. In a matter of days, you will observe the liquid starting to bubble.
8. The bubbling action will slow when a couple of weeks have passed.
9. In 21 days, it will be time to store your brew. Pour the liquid off of the sludge (leaving it behind) into a new clean storage jar.
10. An ounce each evening is a tonic dose.


You will have a bit less than 32 ounces of liquid. Read The Vision by Debi Pearl to get her recipe for Berry Herbal Brew. It yields a gallon.

Click on the video below to preview The Vision

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RENDERING FAT

Fat has many uses. It can be used as a mechanical lubricant, in salves and ointments, in food preparation and baking as well as in soap production. Modern manufacturing processes may cause you to be cautious about using processed fats from your local grocer. One way to know what goes into your product is to produce it yourself.

Rendering fat is the process used to remove meat and particles from the fat of an animal. This must be done in order to store fat for later use. Bits of meat left in fat will cause it to become rancid in storage and unfit for use. Rendering is also a process that can be used to save grease left over after cooking. Leftover cooking grease will go rancid without being rendered or refrigerated because of the bits of food left inside. This cleaning step removes unwanted odors and colors from the fat.

Fat can be rendered from many meats. Fat rendered from pork is called lard. Fat rendered from beef is called tallow. You can use venison, bear meat, chicken, duck or any “hard fat” from animals just as you would beef tallow or lard.

Use a sharp knife to remove the pockets of fat from the meat, collecting the fat into a container. In many animals, the fat is encased inside of a protective membrane. If it is large enough, you can strip the fat from this membrane. Use your knife to further slice the chunks into small bits. Some people prefer to run this through their meat grinder to expose more surface area. This will make rendering go more quickly. If you aren't able to render the fat right away, it can be kept in a freezer. Don't leave it at room temperature if it hasn't been rendered.

RENDERING

Heat the collected fat gently in an over sized pot. If the fat is heated too quickly, bits of meat can remain locked in the fat and burn, giving your final product a burnt scent and possibly a burnt flavor. This is a smelly process. If you have several pounds of fat to render, you may find this is easier (and safer) to do outdoors. Moderate amounts can be managed on a kitchen stove. Small amounts can be done in the oven.


WARNING! WARNING! WARNING!
Do not leave the pot unattended at any point in this process. If the pot were to boil over onto your stove, the fat would burst into flames in a grease fire that would be difficult or impossible to contain.

CLARIFYING
A final step is called clarifying your fat. This will further ensure the purity of your fat and protect it from becoming rancid by removing any remaining bits of meat from the fat. To clarify your fat, place equal amounts of your rendered fat and water into a large pot. Leave lots of space between the contents and the top of the container. Heat the contents to a simmer. Turn of your heat at this point. The residual heat of the pot will cause the fat and water to come to a gentle boil. Allow the pot to sit undisturbed while it cools.

Clarifying liquefies the fat and releases the bits of meat and impurities. When allowed to cool, the impurities settle to the bottom of your pot, the water becomes a middle layer or barrier and the fat rises to the top and solidifies. This top, solid layer is your clarified fat. Scrape any bits that remain off of the bottom of this layer. This can be stored in glass jars or covered containers for later use.



WHAT TO DO WITH THE LEFTOVER BITS
The leftover bits of very crunch meat are called cracklin. Cracklins can be used as flavoring in salads and corn bread. They can also be mixed with peanut butter and beef suet to make a treat for the songbirds in your yard. Dab this mixture between the prongs of a pine cone. Attach a string and hang from a nearby tree where the birds have easy access.



This video shows the how the fat looks during clarifying.
It is a bit long (over 8 minutes). At the 4:45 mark you will see how the contents of the pot appear when they are ready to be removed from the heat.



This video shows how the contents of the pot appear after cooling.



For Further Reading:
Colonial Soap Making. Its History and Techniques
How to Render Duck Fat
How to Render Lard And Why I Do It

EXAMPLE OF KITCHEN RENDERING WITH PICTURES
How I Rendered My Own Lard

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HAVE A HEALTHY CUPPA

There is much debate over whether or not coffee consumption is beneficial to health. Whether or not you choose to consume coffee, you may be called upon to prepare it at some point. This article is about some of the benefits of its use and methods of preparation.

An article entitled Midlife Coffee and Tea Drinking and the Risk of Late-Life Dementia caught my eye. The article is the result of conclusions made based on a study in Finland and published in January 2009 in the Journal of Alzheimer's Disease (Volume 16:1). Over 1,000 participants were followed over a a period of 21 years to determine a correlation between coffee and tea consumption and the risk for dementia and Alzheimer's Disease in late life. The study guidelines listed 0-2 cups per day as low consumption, 3-5 cups per day as moderate consumption and over 5 cups per day as high consumption.

Coffee drinkers were found to have a lower risk for dementia and Alzheimer's disease, the lowest at-risk group was the moderate coffee consumers. I was surprised to see that they further concluded that there was likely a possibility that dietary interventions could affect the risk on an individual developing dementia or Alzheimer's. Such findings are obvious to some, but it is refreshing to see the results allowed to stand without disclaimers from pharmaceutical or medical commentators (so far).

Good to the last drop
New research suggests drinking coffee might actually be good for you
By Judy Foreman May 11, 2009
The heavenly brew, once deemed harmful to health, is turning out to be, if not quite a health food, at least a low-risk drink, and in many ways a beneficial one. It could protect against diabetes, liver cancer, cirrhosis, and Parkinson's disease. . . .

Foreman goes on to say that studies show that coffee consumption doesn't raise the risk of heart disease or stroke and that it may possibly reduce the risk for stroke. There was also seen a beneficial correlation between coffee consumption and lowered risk for liver and colon cancer.

VALUABLE CURRENCY
During times of financial upheaval, coffee has been used as currency. In the 1860's Union soldiers were issued rations that included green (un-roasted) coffee beans. When possible, this was traded to Confederate soldiers for tobacco.

GREEN COFFEE BEAN STORAGE
The easiest way to store coffee beans is raw, or green. Green coffee beans can be stored for years. Green coffee beans store best in cool, dry room temperatures away from direct sunlight. Refrigerating or freezing beans will place them in an environment that is either too dry or too moist for proper storage. Basement storage is recommended or someplace that is free from extremes in humidity or temperature. Extended storage is best in bags made of paper or fabric. Protect the bags from getting wet or mold will grow. Vacuum sealing the beans extends their flavor in storage, especially in humid areas. (http://www.sweetmarias.com/greenstorage.php)

ROASTING BEANS
Prior to roasting, have an enamel colander, large sieve or similar bowl ready to receive the hot roasted beans. You will need this to cool the beans quickly or they could burn in the pan. Use a cast iron or stainless steel pan. It is preferable to use a wooden spoon. (http://www.essortment.com/all/roastingcoffee_rycz.htm)

Place, dry, unroasted beans into the pan and heat to a medium high heat. Turn the beans frequently to avoid burning them. As the beans heat, chaff will be released from the bean. The chaff has no flavor and can be ground with the beans to no ill effect. The beans will change color from light green/brown to a darker brown. You should notice a coffee aroma. Turning the beans constantly keeps them from burning. They will become greasy as the natural oils are released. When you see the oils appear, the beans are roasted. This takes about 15 minutes. Additional roasting of 5-7 minutes will produce a stronger, harsh coffee.

Remove the roasted beans to a colander or sieve which is lined with a paper towel to soak up excess oils. When they are cooled to the touch, they are ready to be ground or can be moved to a storage container.

Another recommendation for roasting coffee is using a hot air popcorn popper that has side vents for the hot air and a solid bottom. (http://www.sweetmarias.com/airpop/airpopdesign.php) However, because of the oils released, this will likely shorten the life of your popper. It's unlikely you'd want to pop popcorn in it after roasting coffee beans. Be sure to cover the popper and leave a bowl near the chute as the chaff will fly out as it separates from the bean.

Here's a pictoral guide to how the beans should look as they roast: http://www.sweetmarias.com/roasting-VisualGuideV2.php

ROASTED BEAN STORAGE
Coffee releases six times its volume in carbon dioxide within the first 48 hours of roasting. Once roasted, the flavor gets worse and fades over time. Your roasted beans should be kept above freezing in a dark airtight container. Keeping them in the freezer destroys the oils.

IF YOU PURCHASE ROASTED BEANS
Avoid "city roast" coffees. These are often shipped by diesel truck. They are usually roasted darker to give them a stronger taste and flavored in order to cover the diesel fumes that infuse them during transit.

GRINDER
A mill-type grinder is recommended to process your beans. It is also best to grind only enough to make the amount of coffee that you intend to drink and to grind immediately before brewing. German manufactured mill type grinders have an excellent reputation as quality pieces of equipment. Electric swirling blade grinders are adequate and convenient. The idea is to break the bean into tiny multi-faceted bits. The more surface area you are able to expose, the more flavor you will release from the bean when you brew your coffee. Additionally, a finely ground coffee requires fewer grounds to yield a full flavored pot of coffee.

1 TBSP PER CUP
A standard measure for coffee is one level tablespoon of grounds per finished cup of coffee. This is true without respect for the type of coffee maker you use. Batches larger than 10 cups at a time run the risk of over-extraction. Over extraction is when too much water comes in contact with your grounds. This produces a very bad taste.

CHOOSE WATER CAREFULLY
Using water from the tap (or unfiltered) can add a lot of things to your coffee that you may not wish to ingest. This includes traces of diesel, chlorine, minerals, salts, and heavy metals. Choose your water carefully.

WHICH MACHINE?

ESPRESSO MACHINE
An espresso machine uses powder fine grounds, tightly packed (you can tightly pack grounds in other makers as well) and forces a small amount of water through them. The idea is that the first flavors released in concentrated form are the best. An even grind is required to prevent the water from pouring through holes left by course bits of grounds.

DRIP COFFEE MAKER or PERCULATOR
A medium grind is best for a bucket styled filter as this will keep powdered grounds from falling into the carafe, creating a stewed, muddy sludge.

FRENCH PRESS
A very course grind is suitable for French Presses. These coffee makers allow the water to steep the grounds for several minutes. French Presses are down on the bottom end of the scale.

LEFTOVER BREW
It is best not to store leftover brew or reheat it. The best method is to make no more coffee than will be drank in one serving. If this is not possible, consider storing leftovers in a thermal flask. Cold coffee should not be microwaved or re-heated on the stove.

KEEP IT CLEAN
This is a point where I differ with many when it comes to brewing coffee. With a nod to those who prefer their campfire coffee . . . shall we say . . . robust? I'll just quote Rosemary Furfaro:

If you are not the kind of person who thoroughly washes out their coffee urn and maker after use this step is for you. Without the proper cleaning, coffee sediment and oils will settle in your coffee making device that will grow stale as they are left exposed to the air. These build up producing an off, bitter taste in the cup-quite an unpleasant experience.
http://www.sallybernstein.com/beverages/coffee/perfect.htm

ADDITIONAL READING
http://whatscookingamerica.net/CoffeeJava.htm

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