wreath, self-sufficient living book, nacho dip

This is our wreath, and white lights line the deck railing underneath it. We'll have these up until Easter or so, I like seeing the white lights sparkling against the snow.

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Put this on your wish list. Although I'm not a full-time homesteader, I always like reading about homesteading. The Belanger's are always good anyway.


How to be green, save green, grow greens-even turn a thumb green.

Self-sufficient living can mean a healthier life, a way to protect the earth, or a way to save money. This guide helps readers find their perfect degree of self reliance in the areas of food, shelter, energy, clothing, and more. For both the urban and rural dweller, it covers gardening, cooking from scratch, preserving food, raising livestock, keeping chickens, generating or supplementing energy, essential tools and equipment, foraging for wild foods, hunting, fishing, and trapping.

•Saving money in today's economy and self-sufficiency go hand-in-hand

•For the growing number of eco-friends considering self-sufficiency

•Existing books focus on either rural or urban self-sufficiency, but this covers both
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For our Friday potluck, one of the gals brought this in a crockpot, was very tasty, although Mike and I like spicy food so when I make it, I'll kick it up a couple of notches.

Meaty Nacho Dip

1 lb.(16 oz.) Velveeta pasteurized prepared cheese product
1 roll Jimmy Dean hot or original sausage
1 can Rotel Mexican tomatoes (for less spicy flavor, use original)

Brown meat until fully cooked. Should be very little grease. Meanwhile cut Velveeta into small cubes. When meat is fully cooked slowly add cubes of Velveeta, while stirring frequently. Turn burner to medium/high. When Velveeta is melted turn burner to medium/low. Add Rotel Tomato mix. Mix well.

Best when dip is hot or kept warm.