- growing your own food using the land you have (including composting, raised beds, using rainwater, and keeping chickens, rabbits, & bees)
- canning and preserving (including pickling, freezing, drying, and curing meats)
- recipes using your canned and preserved goods
- baking bread and brewing beer
- help for injuries and illness: herbal first aid and curing common ailments with herbs and food
- soapmaking: equipment, basic recipe, and variations
- candlemaking: rolled and poured container candles
- quilting: fabrics, supplies and two starter projects—wall hanging and nine-patch baby quilt
- sewing: hems, seams, holes, tears, buttonholes, taking in and letting out, and camouflaging repairs or stains.
6 lbs beef brisket (flank or steak); 8 cups water; 1 cup Morton Tender Quick Salt; 3 tbsp sugar; 1 tsp ground pepper; 2 tsp mixed pickling spice; 2 bay leaves; 2 cloves garlic, minced. Cover meat with water in a large pot. Bring to a boil, then let water cool for a few minutes. Add remaining ingredients. When liquid is lukewarm, cover with a clean, triple-folded piece of cheesecloth. Weigh down meat to keep submerged in brine. Leave to cool for 36 hours or more.Forum, called "The Simple Life: Ideas to Nourish and Sustain." We've curated books that highlight cooking with fresh ingredients, that inspire going local, that talk about protecting the environment, and that celebrate "homesteading" (growing, making, and preserving your own victuals!).