The following two-day recipe for Barley and Pork Hocks is from SurvivalBlog reader Richard T. Equipment: A small cast iron pot, a soup pot, and a rectangular glass cake pan (or a similar pan). Ingredients Two fresh pork hocks ½ cup of  barley grain ½ cup of white vinegar Cayenne or hot pepper flakes (to taste) Pepper (to taste) Salt (to taste) Directions Day one: Simmer a couple of fresh pork hocks in ½” of water in a lidded cast iron pot for half a day until the meat can be separated from the bones. Refrigerate overnight. (The extracted bones …

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The following simple recipe for Chicken and Egg Sandwiches is from The New Butterick Cook Book, copyright 1924, now in the public domain. That is one of the many bonus books included in the 2005-2025 20th Anniversary edition of the waterproof SurvivalBlog Archive USB stick that will be available in February of 2026. Ingredients 1 cup cold cooked chicken Yolks of two hard-cooked eggs 1 teaspoon rich stock 1 teaspoon lemon juice 1 teaspoon melted butter or butter substitute Salt Pepper Bread slices Directions Pound the chicken to a paste. Add the mashed yolks of hard-cooked eggs, the stock, Iemon …

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The following recipe for Sweet Potato Chowder is from SurvivalBlog reader R.S.. Ingredients 1 tablespoon unsalted butter 1 sweet onion, diced 3 garlic cloves, minced ½ teaspoon salt ½ teaspoon pepper ¼ teaspoon ground sage ¼ teaspoon freshly ground nutmeg ½ cup chopped carrots 3 cups chopped sweet potato, about 1 inch in size 5 cups reduced-sodium chicken stock ⅓ cup cream (or substitute half-and-half or coconut cream) 2 cups chopped tuscan kale 4 ounces pancetta, diced, for topping 3 tablespoons roasted salted pepitas, for topping Directions Heat a large pot over medium-low heat and add the pancetta. Cook, stirring …

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The following recipe for Carrot Top Pesto is from SurvivalBlog reader S.N..  She writes: “I had a wonderful carrot harvest this year. I freeze dried half of the green tops and use them like you would parsley. I also grind the dried tops into a powder and add it to my green drinks. My favorite is carrot top pesto. The best part of this recipe is that its measurements are all to your liking. Absolutely delicious!” Ingredients Carrot top greens. (Leaves and stems, or take the time to de-stem. Nah.) Olive oil Pecans (or most any other nuts will work) …

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Author’s Introductory Note: I am not a carpenter or engineer. I am simply sharing concepts that have worked well for me and can be applied by anyone. Beans, bullets, and band aids. Their volume grows over time, and we all need somewhere to put them. Mr. Rawles calls his storage space Jim’s Amazing Secret Bunker of Redundant Redundancy (JASBORR). I call mine The Temple of Doom. Managing the storage of these items is a challenge faced by all preparedness-minded individuals. Most of us have limited resources, and few would say they have enough storage space. The concepts in this article …

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The following seasonally apropos recipe for Roasted Summer Squash is from SurvivalBlog reader J.P.V.. Ingredients 1 pound summer squash (two medium-sized ones) 1 tablespoon olive oil 2 tablespoons grated Parmesan cheese 1 tablespoon bread crumbs 1 teaspoon lemon pepper seasoning ½ teaspoon paprika ½ teaspoon kosher salt or to taste Directions Pre-heat oven to 400 F. Cut squash into ½”-thick slices. Toss with olive oil. Combine remaining ingredients in a small bowl and toss with squash. Place squash on a baking pan and roast 12-14 minutes or until squash is tender. Broil 1-2 minutes or until crumbs are lightly browned. …

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The following recipe for Crockpot Slow Cooker Rice Pudding is from SurvivalBlog reader P.K.. Ingredients 1 can of Evaporated Milk. (Note: Use evaporated milk and not “sweetened condensed milk”. They are not the same!) Vanilla Extract (enough to suit your taste.) Raisins (optional, up to a large handful) Long Grain White Rice – First, cook the rice according to package directions before adding it to the slow cooker. Measure 3 cups of cooked rice. Brown Sugar and Cinnamon– to sprinkle on top. Directions Mix the first four ingredients to a large crock pot slow cooker. Cook on your crockpot’s high …

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The following recipe for Crock Pot Slow Cooker Chicken Wings or Legs is from SurvivalBlog reader and slow-cooker fan Tony D.. Ingredients 2 teaspoons smoked paprika (or less, to suit your taste) 2 teaspoons granulated garlic powder (or less, to suit your taste) 1 teaspoon salt (or less, to suit your taste or a low-salt diet) 3 pounds chicken wings and/or legs (drumsticks) 1 ½ cups barbecue sauce/. (I’ve tried several brands, and they all worked well.) Directions Mix the paprika, garlic powder, and salt in a small bowl. Place the chicken wings or drumsticks in a 6-quart slow cooker. …

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This weekly column features news stories and event announcements from around the American Redoubt region. (Idaho, Montana, eastern Oregon, eastern Washington, and Wyoming.) Much of the region is also more commonly known as The Inland Northwest. We also mention companies located in the American Redoubt region that are of interest to preppers and survivalists. Today, news about Montana’s cattle population.  (See the Montana section.) Idaho This 42-inch lake trout just broke a state record. o  o  o Inside Idaho’s only maximum security prison where Bryan Kohberger may spend the rest of his life. o  o  o Rexburg man convicted for …

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The following recipe for Baked Hamburger Zucchini is from SurvivalBlog reader Ellen H. Ellen’s Preparation Notes A.) Be sure that the zucchini is well-drained. I press mine through a sieve, to remove moisture. Skipping this step will probably make it soggy. B.) The required baking time may vary. If you have a wide and shallow baking time, then the baking time may be less. C.) This is a main course that recipe serves six adults. Ingredients ½ lb. lean ground beef ½ of a 2″ diameter onion, finely diced 3 ½ c. shredded zucchini, drained 1 c. Bisquick (or homemade …

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SurvivalBlog presents another edition of The Survivalist’s Odds ‘n Sods. This column is a collection of news bits and pieces that are relevant to the modern survivalist and prepper from JWR. Our goal is to educate our readers, to help them to recognize emerging threats, and to be better prepared for both disasters and negative societal trends. You can’t mitigate a risk if you haven’t first identified a risk. In today’s column, . Processed Meats Study: Not Healthy Reader D.S.V. sent this warning on processed meats:  Just one hotdog per day could harm your health, study finds. Trump Threatens Russia …

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“Some deer came to the squirrel feeder today,” Kari announced at supper one evening. Kari and I both love deer. Kari loves deer because she thinks that they are pretty. I love deer because I think that they are tasty. As a result, our priorities don’t always coincide. But we do both agree that we like having deer around on the property. It isn’t that I have ever actually shot deer on our property. I just want them nearby in case I get hungry. The squirrel feeder had not always been a squirrel feeder. It was originally a platform that …

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The following recipe for Traci’s Marinara Sauce is from SurvivalBlog reader Callie B. Ingredients 2 large cans whole tomatoes, chopped (Or fresh tomatoes of equivalent volume, plus a bit of water) 1/4 c. tomato paste 1/2 c. olive oil 1 Tbsp. minced onion 1 or 2 Tbsp. fresh basil, thinly sliced Garlic, to taste 2 tsp. minced parsley 1/2 tsp. crushed dried oregano Directions Place all of the ingredients in a large saucepan. Bring the pan to a boil. Reduce heat, and cover with a lid. Simmer for 40 minutes, stirring occasionally, until sauce is reduced and thickened to a …

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Today’s graphic:  The number of propane fueling stations, by State. (U.S. Dept. of Energy Map. See the original site, for specific locations, or use the Alternative Fueling Station Locator.) “Thousands of fueling stations across the country provide propane, also known as liquefied petroleum gas (LPG).” The thumbnail below is click-expandable.       — Please send your graphics or graphics links to JWR. (Either via e-mail or via our Contact form.) Any graphics that you send must either be your own creation or uncopyrighted.

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SurvivalBlog presents another edition of The Survivalist’s Odds ‘n Sods. This column is a collection of news bits and pieces that are relevant to the modern survivalist and prepper from JWR. Our goal is to educate our readers, to help them to recognize emerging threats, and to be better prepared for both disasters and negative societal trends. You can’t mitigate a risk if you haven’t first identified a risk. In today’s column, we look at a possible asteroid strike on Earth’s Moon. A Possible Asteroid Strike on Earth’s Moon in 2032? SurvivalBlog reader C.B. sent this: Earth’s satellites at risk if …

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The following recipe for Super Stuffed Zucchini Squash is from SurvivalBlog reader V.F. , who says: “The exact proportion of ingredients is not crucial — use them in proportions that suit your taste.  An egg is included to bind the breadcrumbs to the other ingredients.” Ingredients Zucchini, medium-size. 1 large Egg (or two medium eggs) Coarse breadcrumbs (preferably freshly-made.) Parmesan cheese (You can substitute other cheeses, such as Mozzarella.) Minced Garlic (optional, to taste) Cherry tomatoes, chopped Pine nuts (optional) Lemon zest Thyme Oive oil Salt, to taste Pepper, to taste Pesto sauce (optional.) Directions Wash and slice the raw …

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The following recipe for Grandma’s Cinnamon French Toast is from SurvivalBlog reader Ellen H. She says:  “For some variety, you can substitute the cinnamon with allspice, or nutmeg,  or cardamom, or some pumpkin pie spice.” Ingredients An unsliced loaf of bread. I use white bread or brioche, and slice it about 1″ thick.  Pre-sliced sandwich bread is too thin for proper French Toast! 5 large eggs. Heavy cream.  (Whole milk will also suffice, but cream is best.) Cinnamon, to taste. Sugar, to taste. Vanilla, to taste. Maple syrup, for topping. Directions Slice the bread. Slice into 3/4- to 1-inch slices. …

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The following recipe for Chicken-Pasta Salad is from SurvivalBlog reader Joanna E. Ingredients 3 cups cooked, cubed chicken 16 ounces pasta  (I usually use farfale or rotini.) 1 pound asparagus or green beans 3⁄4 teaspoons kosher salt 1⁄4 cup finely chopped red onion 1 red bell pepper 1 pint cherry or grape tomatoes 4 ounces ounces mozzarella pearls 1⁄4 cup cup olive oil 2 cloves garlic minced 1⁄2 teaspoon Dijon mustard 1⁄2 teaspoon dried oregano 1⁄4 teaspoon ground black pepper 1⁄8 teaspoon red pepper flakes 1⁄3 cup chopped fresh basil Directions Cook and cube (or shred) the chicken.  This can …

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