Biltong part 2

UPDATE 4/20/2014: I was referring back to this post to make another batch of tasty, tasty MEAT and realized I skipped writing down a step between Part 1 and Part 2.  Sorry about that!  Here is the missing info: After your strips of vinegary, salted, optionally spiced meat have sat in the fridge for 24 hours, give-or-take, it’s time to hang them to dry.  Select a place where insects and critters can’t get at them Continue Reading →

Biltong part 1

For today’s episode of Sandy-in-the-Kitchen, we’re going to attempt… BILTONG. Will this result in a skillful demonstration of our Zombie Apocalypse survival skills? Or a zany up-close-and-personal interview with e-Coli? Let’s find out! (Hey, it’s raw meat… what could possibly go wrong?) Biltong, in case you don’t know, is “strips of lean meat dried in the open air”, and is commonly believed to have originated in South Africa. I took a class on how to Continue Reading →

Artsy Fartsy

I’ve spent quite a bit of time at Area 23 lately. Last Sunday I attended a free women’s self-defense course, led by a Free State Project early mover who also happens to be a black belt and tae kwon do instructor. He brought along two coworkers and a lot of protective gear, and let all the students have at it with hands, feet and knees.  Fun! Immediately afterwards, the Manchester Community Grange held its bi-weekly Continue Reading →

Informal U

Many liberty lovers dislike the public (i.e. government run) school system, for a gazillion reasons. It’s coercively funded, takes a one-size-fits-all approach to teaching, attendance is compulsory, specific subjects are compulsory… I could go on, but I think you get my point (also, the onslaught of unpleasant “c” words in this paragraph is bumming me out). So, what would a free market approach to a school be like? Well, pretty much the opposite of a Continue Reading →