Two great ideas for when the lights go out, or when you just want to play like a Redneck.
The first, Cooler Corn, comes via an email from Mr. Big Food’s Dad who I think gets more emails each day than Mr. Big Food (who gets a lot). The second, Cardboard Box Solar Oven, comes from Anita Evangelista’s Backwoods Home Magazine article, “How do you live without electricity?” (issue 73: Jan/Feb 2002).
According to the story, it takes two kettles of boiling water and 30 minutes in a closed cooler to arrive at perfect corn, and it stays perfect for a couple of hours.
The solar oven is a bit more complex, but still pretty simple.
Solar cooking is another option, if you have plenty of unobstructed sunlight and someone who is willing to adjust the cooker to face the sun every half hour or so. A solar oven need be no more fancy than a set of nested cardboard boxes painted flat black on the inside with tempura colors, a sheet of window glass, and some aluminum foil glued to cardboard panels. Total cost for this, if you can scrounge leftover glass and cardboard, is about $1.
A solar oven design made with cardboard boxes, aluminum foil, and a piece of window glass. Interior of the box is flat black paint. Place your food in a covered lightweight pan inside the box, prop it so the entire interior is exposed to the sunlight (about a 45-degree angle), cover with the sheet of glass (and tape the glass so it won’t slide), then prop the aluminum foil panels so that they reflect more sunlight down into the box. Move the box every 30 minutes so it maintains an even temperature. It will get hot fast, easily up to 325 degrees, and hold the heat as long as it faces the sun. Remember to use potholders when removing your foods! Our first solar oven had a black plastic trash bag as a heat-absorbing inner surface; it worked superbly until the plastic actually melted.
I picked up The Literature of American History: A Bibliographical Guide (1902, reprinted 1966) and was skimming through the section on “Educational History,” and came across these two titles (grabbed screen shots at Archive dot org).
Here’s the blurb in The Literature of American History:
Together these two works, which are really companions, present a full view of Oberlin history for it first half century. The first one presents the colony and the college in their mutual relations particularly, while the jubilee addresses deal almost wholly with prominent phases of college work and influence. The books are strongly marked by Oberlin thought and feeling.
We caught about 50+ crappie (pronounced ‘croppy’) this morning. We are taking pounds and pounds of crappie fillets back to Mississippi. There is a fish fry in our future.
It was a beautiful morning, atypical for Texas this time of year. Started off almost chilly. Met up with the guide at the local gas station / country store / grill. Got a breakfast sandwich and more coffee. Made our way down to the 4000 acre lake and commenced to fishing and telling fishing stories.
Over the years, I’ve fished many times with Mr. Big Food’s Dad, Mr. Big Food hisself, and a Guide. The men take great care to not catch anything bigger than I. Don’t know how they do it, but they always manage to celebrate my biggest catch of the day.
The Guide even staged this photo.
Mr. Big Food was pretty proud of the two giant cats he caught. Nasty looking things, IMHO. But sometime in the future, a catfish filet from this lake will land on my plate and it will be delicious.
Until then, it’s happy trails avoiding the interstates on our way back home.
1 hard cooked egg, chopped fine 1 Tbsp mayonnaise or Miracle Whip, plus more, for spreading on bread slices Dash dried dill weed Dash salt 4 ½ oz can deviled ham 1 tsp prepared horseradish 1 tsp prepared mustard 8 oz package cream cheese, softened 2 Tbsp crumbled blue cheese 2 medium unpared cucumbers, scored 6-7 inch round loaf rye bread, unsliced
Combine egg, 1 Tbsp mayonnaise or Miracle Whip, dill weed, and salt.
Combine deviled ham, horseradish, and mustard.
Beat cream cheese and blue cheese until fluffy.
Slice cucumbers thin and cut slices in half. Cut 4 ½-inch horizontal slices from center of rye loaf and spread each slice with mayonnaise or Miracle Whip. For each pie, spread Egg Filling evenly in center of each slice. Ring with Ham Filling, then with Cheese Filling. Overlap cucumbers atop. Cut into wedges and serve.
Origninally published March 2015. These are awesome.
Named after the Texas Hill Country town started by German immigrants
Potatoes, pared and sliced lengthwise into eighths
Cold water (to soak potatoes)
1 tsp butter or bacon drippings for each potato used (or more fat, if needed), melted
Salt, pepper to taste
A few caraway seeds
Soak potato slices in cold water to cover for 1 hour. Preheat oven to 400o. Drain potatoes and pat dry. Drizzle melted fat over potatoes, turning to coat evenly. Arrange in a single layer on baking sheet (lined with aluminum foil for easy clean up, if desired). Bake until potatoes are browned, turning occasionally. When done, sprinkle with salt and pepper to taste, and a few caraway seeds.