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Topics - Sustainablehome

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I ran across this on Twitter.

UPDATE: The Liberal Desire for Gun Control is Going to Get Us Killed
Posted on February 15, 2018   by Dr. Bones

(Pictured: propaganda from the Atomwaffen Division, the heavily armed Nazi cell responsible for multiple murders. Also pictured: the kind of people liberals think can be “debated.”)

Edit: It has been revealed that The Republic of Florida, eager for new members, lied about the membership of Nikolas Cruz. The thrust of the article, dealing primarily with gun control, still stands and the article has been edited to reflect new details. Witnesses still describe the shooter as someone who “‘had a penchant for wearing patriotic shirts that ‘seemed really extreme, like hating on’ Islam…The suspected gunman would also deride Muslims as ‘terrorists and bombers.’…’I’ve seen him wear a Trump hat.'”


“The position of the Black Panther Party was that black people live in communities occupied by police forces that are armed and dangerous and represent the frontline of forces keeping us oppressed. We did not promote guns, but rather, the right to defend ourselves against a state that was oppressing us—with guns. There were innumerable incidents in which police agents kicked in our doors or shot our brothers and sisters in what we called red-light trials, where the policeman was the judge, the jury and the executioner. We called for an immediate end to this brutality, and advocated for our right to self-defense. Today, the brutal police murders of Sean Bell in New York and Oscar Grant in Oakland are just two examples of how little has changed. The gun-control discussion could result in policies that further criminalize and target black people.“
– Elaine Brown, Black Panther Party member

“The workers must be armed and organized. The whole proletariat must be armed at once with muskets, rifles, cannon and ammunition, and the revival of the old-style citizens’ militia, directed against the workers, must be opposed. Where the formation of this militia cannot be prevented, the workers must try to organize themselves independently as a proletarian guard, with elected leaders and with their own elected general staff; they must try to place themselves not under the orders of the state authority but of the revolutionary local councils set up by the workers. Where the workers are employed by the state, they must arm and organize themselves into special corps with elected leaders, or as a part of the proletarian guard. Under no pretext should arms and ammunition be surrendered; any attempt to disarm the workers must be frustrated, by force if necessary.“
– Karl Marx, Address of the Central Committee to the Communist League.

On February 14th a nineteen year old named Nikolas Cruz, who “had a penchant for wearing patriotic shirts that ‘seemed really extreme, like hating on’ Islam”, walked into a school and killed 19 people. Liberals, ever the champions of justice, immediately cried for guns to be taken away from poor people.

The leader of The Republic of Florida, Jereb Jordan, first told the media Cruz was one of the people he had trained, only to detract that story and blame the “jew media.”  The RoF calls for the creation of a “white ethno-state” by use of mass genocide and is heavily influenced by SIEGE, which is Atomwaffen Division’s core text that advocates violent white revolution.

Here’s a nice little video they made:

Even without official training Cruz was still quite known around campus for his right-leaning views and his preference for wearing a Trump hat, joining the long list of people planning to kill us, armed to the teeth, training day and night for a war they intend to start as soon as possible. Since 1995 killers with white supremacist ideologies have been responsible for the death of seventy-seven victims.

What’s the liberal response?

It is to take guns away from socialists, anarchists, and anyone darker than a piece of wonder-bread. To make sure the cops have all the guns.

Never mind the fact that almost half of those convicted for gun control violations are black and a quarter are Hispanic, while spree killings are overwhelmingly white offenders. Because of mandatory minimums for gun violation, the average convicted gun offender—usually someone who never hurt anyone with the weapon—rots in prison for longer than the average convicted rapist. Never mind “gun control” was the main thrust behind New York City’s Stop-and-Frisk program, which in 2011 ensnared young black men more times than there are young black men in the city, and targets minorities by a ratio of nine to one.

They don’t care about that.

They jump on the television and wonder why the police couldn’t have kidnapped the shooter before he turned violent.

They demand the police, that same institution proudly maintaining the ideology of its slave-catcher ancestors, do a better job of spying on potential threats.

They are incensed at the idea that someone not divinely ordained by the State could even wield the potential of violent force.

They rail and whine and moan that the same tools they are totally fine with cops and invading soldiers having might be in the hands of…well anybody.

No, the Liberal is all to happy with death, imprisonment, and all manner of violence provided of course their lives remain the same.

The idea that they are not cared for, that they are susceptible to the same danger the inner cities and the third world goes through on a daily basis is unthinkable. It tells them something is wrong when their own lives are so nice.

They can never admit the real systems behind such tragedies, that society itself is breaking down; that we live under a system that dehumanizes and destroys our souls, propelling our violence onto the same institutions and lives we deem responsible for it; the totally unmet needs of a populace denied even the most basic of healthcare; the rising threat of a disenfranchised wave of youths with nothing to live for and a gigantic fucking swastika looming in their brain.

Liberals will do EVERYTHING in their power to not talk about that, because to change any of it they’ll need to change the same things that make them comfortable.

An ever increasingly technological society that reduces human beings to a series of numbers.

You can’t reason with these people. They don’t want to hear facts. You can show them that “gun control” is a made-up word devised by literal klansman to keep minorities unarmed. You can point out any measure of “gun control” must be meted out by a central authority, one who determines who is and who isn’t a threat, making the case it will be the very Republicans and racists they claim to despise running the show. You can even show them the exciting world of homemade firearms, plainly displaying “gun control” would only make guns marginally more expensive and practically ensuring only the committedly illegal will have them.

They don’t care. But I can sure as shit tell you who they WILL listen to:

“Broward County Sheriff Scott Israel called for giving law enforcement more power to detain people who make ‘graphic threats or post disturbing material online.’ He would like the authority to bring them involuntarily to mental health professionals to be examined.”

WHO determines what is “threatening?” The American government? We’ve already seen who they think are a “threat:” YPG news outlets, Communists, Anarchists, and anybody with black skin.

Seriously, are we talking about handing this kind of power over to the SAME MOTHERFUCKERS WHO WERE HELPING FASCISTS AND ARRESTING ANTI-FASCISTS?

“The records, which also showed officers expressing sympathy with white supremacists and trying to protect a neo-Nazi organizer’s identity, were included in a court briefing from three anti-fascist activists who were charged with feloniesafter protesting at a Sacramento rally…

Officers also worked with TWP member Derik Punneo to try to identify anti-fascist activists, recordings revealed. Officers interviewed Punneo in jail after he was arrested for an unrelated domestic violence charge. Audio recordings captured investigators saying they brought photos to show him, hoping he could help them identify anti-fascist activists.

The officers said, ‘We’re pretty much going after them,’ and assured him: ‘We’re looking at you as a victim.'”

And don’t get me started with the “radicals” still suffering from a liberal hang-over! How foolish to assert these killings are merely “white” and “male,” never asking just WHY such a trend exists!

Could it be, as capitalism continues to decay, the same people afforded the top of the pyramid are falling in living standards and, grown bitter, are looking for any avenue to get even? The United States Army Special Command and John Hopkins Applied Physics Labratory seem to think so.

In “Human Factors Considerations of Undergrounds and Insurgencies,“ the literal textbook American Special Forces use to understand and destroy revolutions, reads the following:

Slogans posing such violence as inherently “white” or “male”(concepts we ourselves say are social creations) do little to solve the underlying forces that drive this demographic into violence(Capitalism) and only further radicalize a significant portion of the population into the waiting arms of the fascists.

The enemy should be clear enough: a brutal system falling apart. It’s soldiers are clear as well: fascists fighting over the crumbs of capitalism and the pigs that hope to hold the system aloft. Gun control stops nothing save for the momentary anxiety of the wealthy.

This is not a peaceful nation contemplating reform. This is not fucking Switzerland. This is a barbarous den of competing ideologies in a slow motion civil war and looking to win. The State, the Cops, and the Fascists are all uniting to KILL US and the liberals won’t lose a wink of sleep over it.

Against such a powerful enemy it is imperative that each comrade arm themselves as best they can. We are all we can count on for any chance at survival. Liberal gun reform, with its blanket desire to render the working class unarmed, is actively putting our lives and the lives of the ones we love in danger.

Under no pretext should arms and ammunition be surrendered; any attempt to disarm the workers must be stopped, by force if necessary.

Gardens & Crops / Garden For This Year
« on: March 30, 2015, 10:02:29 AM »
Well, last year was pretty much a bust.  Even though I was growing in the same containers I used in this post, nothing worked out.  I had one heirloom tomato plant sprout but it didn't even flower.  I know why.  My laziness.  This drought is really bad (Central California) but this year will be different.  Why, you ask?  Well, I have decided I will not water lawn at all.  I was only doing it a couple times per week last year (mostly because I was hoping the trees I had planted would appreciate the extra water but they finally died, so that's it).  This winter, we developed a lovely yard of inedible weeds but they sure look like lawn when you mow them! 

This year, I decided I better use (or lose) some of my oldest seeds (most packed for 2011).  So, I just threw them in pots and watered with mostly what little water I saved in buckets when it rained.  Imagine my surprise when almost all of them (well, all except my heirloom tomato seeds) sprouted.  So, I have (all in pots) tomatoes, kolhrabi (growing this one because I saw a great recipe I want to try and can't buy this at the store), butter lettuce, cayenne, and summer savory.  I know it's not much but it's better than last year.  The tomatoes, in my opinion, have to best shot.  They are in a mix of old potting soil and some composted fruit and leaves.  They fared best when I thinned them out (everything else, in new organic purchased soil) went into shock but look like they will all recover).

My raspberries are going strong (and finally spreading) and the apple trees, apricot, and cherry have more blooms on them than I've ever seen.  My mint ... well, it's mint.  Even after getting ravaged by cabbage moths last year, they are flourishing. 

I also discovered that I did not plant just agave-like plants in the front yard.  Hidden in between two large agaves was a clump of aloe!  So, I donned my welding jacket and gloves (amazing how thankful you can be for leather arms on a jacket) and dug the poor thing out of that cramped spot.  I ended up with a total of 11 aloes!  I'm hoping to add to the front yard with lavender and salvia (maybe some poppy ... told hubby I should plant those almost under the agave ... if any druggies think they can get anything from the poppies and are willing to brave the agave, they are welcome to it).

Recipes / Sourdough Bread
« on: November 28, 2014, 12:15:55 PM »
I've tried many different types of sourdough (there's some kefir sourdough recipes on here somewhere) and this is one I have been meaning to try forever.  What makes this one special to me is where it originates.  This is from a baker at Boudin Bakery in San Francisco.  We used to drive over there once a year just to get bread (well, that and walk around Fisherman's Wharf breathing in pure seafood goodness).  Their sourdough bread is the best.  It's just sour enough without being overpowering and the crust is never hard, just crispy.  So, here are the links, then I'll type up my notes:

For Starter:

And Bread:

So, I started this process Saturday, hoping to be able to bake bread on Thursday.  I managed it but I'll let you know where I went wrong.

The starter is much more involved than others.  It's more of a dough than a liquid slop in a jar.  After the first fermenting, I was able to just peel away the hard bits (with the help of a spoon to scrape off the soft bits) and I used about 3/4 of a cup of flour for the first step.  You want it like dough ... not wet.  The rest of the starter process went smoothly.

As for the bread itself, the last rising (it's not specified) NEEDS to be refrigerated (or maybe just supported, in some kind of container to allow the dough to retain its shape).  I left it out, to rise on a pizza pan and ended up with a round loaf that was about 2 inches high and 12 inches in diameter (and yank apart rolls that were a little taller).  Despite that, the crust was crispy without wanting to break a tooth and the sour flavor actually got better as the bread sat.  The texture of the bread is chewy (not gummy) and I'm thrilled that I have so much starter in the fridge to do this again!

Recipes / Poultry Brine
« on: November 28, 2014, 11:55:21 AM »
A few years ago, someone mentioned brining their turkey.  Despite (at the time) me watching tons of cooking shows, I had never heard of it.  So, I went a searching and once we found this one, we never looked back.  We brine our turkeys and chickens (even chicken parts) always and I think this would help immensely to remove any gaminess from wild birds (or help with older birds you butcher yourself ... wish I had known of this when I butchered the roosters). I found this online somewhere and just wrote it down so I have no idea what the URL is of the original.

Basic Poultry Brine

I have made this with and without the sugar, used white sugar and brown sugar (was out of white), so I don't see why you can't use whatever sweetener you want (though straight molasses may be a bit too strong).  Without the sugar, your poultry just ends up moister.  With the sugar, it's moister and has a better flavor.  For diabetics (I'm type 2), I had no blood sugar spike from the sugar in this recipe.

1 cup Salt
1/2 cup Sugar
1 gallon Water

Boil the water, add salt and sugar, mix to dissolve, let cool, and pour over poultry.  Now, the water just needs to be hot enough to melt the salt and sugar so, if your hot water heater by itself does the trick, there you go!

For chicken: Let stand 4 to 8 hours, refrigerated.

For turkey: Let stand 1 to 2 days, refrigerated.

Bows & Crossbows / Archery Bracer and Finger Tab Patterns
« on: February 16, 2014, 01:43:13 PM »
From this EastWoodlandSurvival:

Recipes / Paleo Diet Recipe Sites
« on: December 28, 2013, 11:12:02 AM »
I'll posts whatever links I come across.  I love the fact that these use only natural sweeteners (mostly honey, maple syrup, agave nectar, etc.) and could be a good starting point for adapting standard recipes.  Now, a word of caution/disclosure.  I don't like any recipes that call for special items like xanthum gum.  Even though the only sweetener I use was not created by nature (Splenda), I just don't like the idea of HAVING to order something strictly online in order to cook/eat.  Having said that, there are some really fantastic recipes out there (this first one is currently my favorite because it allows me to have the grain-like items I've missed so much, like crackers and cookies).  If you see recipes that call for erythritol, that is a powdered sugar substitute (I'll be including some of my favorite low-carb/keto websites also).  I'll add more as I stumble onto them.

Her thumbprint cookie recipe is awesome!

This one's vegetarian but has some great recipes

This one ... I don't like the way they set it up.  You'll have to scroll through all the blog posts to find the recipes but there are some good ones!

This one is strict Ketogenic (High Fat, Moderate Protein, Very Low Carb) but still has some great recipes.

This one has a banner add between each posting and the site is a bit of a mess but still, some good recipes

This one?  Use at your own risk.  I made one of her recipes for Double Mocha Cake and it was bad.  My post about it is here:

Recipes / Sauerkraut in a Mason Jar
« on: December 28, 2013, 11:09:53 AM »
Want to learn to make sauerkraut but don't want to make tons?  Here's a smaller version (2 quart mason jars) so you can "get your hands wet".

How to Make Homemade Sauerkraut in a Mason Jar

Makes 1 to 1 1/2 quarts
What You Need

1 medium head green cabbage (about 3 pounds)
1 1/2 tablespoons kosher salt
1 tablespoons caraway seeds (optional, for flavor)

Cutting board
Chef's knife
Mixing bowl
2-quart widemouth canning jar (or two quart mason jars)
Canning funnel (optional)
Smaller jelly jar that fits inside the larger mason jar
Clean stones, marbles, or other weights for weighing the jelly jar
Cloth for covering the jar
Rubber band or twine for securing the cloth

    Clean everything: When fermenting anything, it's best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You'll be using your hands to massage the salt into the cabbage, so give those a good wash, too.

    Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.

    Combine the cabbage and salt: Transfer the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first, it may not seem like enough salt, but gradually, the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you'd like to flavor your sauerkraut with caraway seeds, mix them in now.

    Pack the cabbage into the jar: Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar.

    → Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.

    Weigh the cabbage down: Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.

    Cover the jar: Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevent dust or insects from getting in the jar.

    Press the cabbage every few hours: Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.

    Add extra liquid, if needed: If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.

    Ferment the cabbage for 3 to 10 days: As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.

    Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There's no hard and fast rule for when the sauerkraut is "done" — go by how it tastes.

    While it's fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine.

    Store sauerkraut for several months: This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.

Recipe Notes

    Sauerkraut with Other Cabbages: Red cabbage, napa cabbage, and other cabbages all make great sauerkraut. Make individual batches or mix them up for a multi-colored sauerkraut!

    Canning Sauerkraut: You can process sauerkraut for longer storage outside of refrigeration, but the canning process will kill the good bacterias produced by the fermentation process. See this tutorial from the National Center for Home Food Preservation for canning instructions.

    Larger or Smaller Batches: To make larger or smaller batches of sauerkraut, keep same ratio of cabbage to salt and adjust the size of the container. Smaller batches will ferment more quickly and larger batches will take longer.

    Hot and Cold Temperatures: Do everything you can to store sauerkraut at a cool room temperature. At high temperatures, the sauerkraut can sometimes become unappetizingly mushy or go bad. Low temperatures (above freezing) are fine, but fermentation will proceed more slowly.

Recipes / How to make nut and seed flours
« on: December 28, 2013, 10:26:50 AM »

Grind Nuts and Seeds into Flours and Meals

Here are some of the nuts and seeds I grind regularly in my coffee grinder. Wonder if your favorite nut or seed will grind? Just experiment. You might stumble upon the next great "flour!"

Chia Seed: Due to Miles' egg intolerance, I bake with chia eggs. To make a chia egg I grind white chia seeds in the coffee grinder and mix with water (here's a post on chia and how to make a chia egg).

Flax Seed: Another great foundation for an egg replacer and a nice flour to add to baked goods. What to make with it: Kim Wilson's Soaked-Grains Flatbread over at Whole Life Nutrition Kitchen is incredible!

Pumpkin Seed: Makes a great flour. I throw some into my pancake batter for added protein. What else to make with it: I've been wanting to try Maggie's Pumpkin Seed Chocolate Chip Cookies.

Walnuts, Cashews and Pecans: A great addition to baked goods. With softer nuts like these, be careful not to over grind or nut butter will be the result. What to make with it: Grain-Free Breakfast Porridge over at Diet Dessert and Dogs.

Hazelnuts: An alternative to almond flour. What to make with it: My Gluten-Free, Grain-Free, Egg-Free Hazelnut Brownies.

Almonds: What to make with it: Any of Elana's Pantry's almond flour-based recipes!

Buckwheat and Quinoa: A great addition to baked goods. Some prefer to sprout/soak, dehydrate and then grind.

Spices: And don't forget to use that coffee grinder for grinding up whole spices like cumin, coriander, peppercorns and small pieces of cinnamon stick.

How to Grind Nuts and Seeds into Flour and/or Meal:

    Fill a coffee grinder 1/2 to 3/4 full (maxmium) with raw nuts or seeds.
    Grind until you have a nice, fluffy flour.
    If the grinder sounds like it is slowing down, check to see if a nut or seed is lodged under, or stuck on, the blade. Dislodge and off you go.
    Repeat until you have the amount your recipe calls for.
    Pick out chunks and grind again or toss.
    Sifting the flour is optional, but ensures a consistently fine flour. I picked up a gently used turn-handle flour sifter at Goodwill (is it any secret how much I love that store?) much like this one. It worked like a charm to sift out the larger bits of hard nuts like almonds. Avoid the multiple screen style sifters like this one. I tried one and it made for a big headache.
    Store any unused flour in an air-tight container in the fridge.


I suggest purchasing a separate coffee grinder for this task. I have not repeated it hundreds of times and don't think it would damage a grinder, but at the same time I don't want to be responsible for damage done to anyone's precious coffee grinder. :) Grind flour at your own risk.

General Food & Water / Paleo Diet
« on: December 28, 2013, 10:11:49 AM »
I was just thinking that it would be prudent to stock up on Paleo recipes for those who use sugar.  There are so many good ones out there and they all use natural sweeteners that store for ridiculous amounts of time (like honey and real maple syrup).  Since they are all tested extensively, they would be a good starting point for adapting standard recipes using these natural sweeteners.  I'll post some links it the recipe section.

Pandemics / Disease / H1N1
« on: December 26, 2013, 06:21:03 PM »

And here's Alberta:

There's an increase in H1N1 cases in the Southern U.S.  I think it's strange this is happening the first year they have included the H1N1 vaccine in the flu shot cocktail.

General Clothing / Crochet/Knitting
« on: December 15, 2013, 04:00:24 PM »
At this moment, I couldn't knit if my life depended on it (I will teach myself to knit one of these days).  I am crocheting, though.  I've been crocheting since I was about 9 but lately I've been striving to learn how to actually do it properly.  I've also been investigating other things, but those topics can wait.  There are so many free patterns out there I wouldn't have enough memory on my hard drive to save them all.  I just wanted to post here, to show my progress and to prove that if I can learn to do these things, anyone can.  It's been rough.  I'm a visual learner.  Plus, having NOT learned the proper terminology, I was having to look up each stitch or technical term to figure out what these people were talking about.  But, once I get going and see the results, then I'm on my way.  I've been posting on my Wordpress blog about my crochet projects.  I'll post the link below so you can see.

I'm currently working on an afghan that I started a year ago.  I'm bound and determined to finish this blasted thing so I can learn weaving.  That I will talk about in separate posts.

General Clothing / Altering Clothes As We Get Smaller
« on: December 15, 2013, 03:38:16 PM »
I posted this on my blogs but forgot to here.  It's good to know how to do these things prior to anything drastic happening.

So, I think I’ve mentioned it before but hubby is losing inches along with me. It’s so bad (good) that our favorite shorts (yes, we both wear the same kind) are completely falling off of him and mine will once I lose a little more lower belly/hip. I love these shorts! They are cargo shorts we bought at Costco, so we’ll just have to hope and pray they carry them again next year so we can get some smaller ones. We both hate (and I mean HATE) wearing belts. So, I’ve been wracking my brain since yesterday to figure out how to fix these shorts so we can continue to wear them. I refuse to purchase all new clothes. To be brutally honest, it wouldn’t cost me that much. My clothing, like my actual menu, is very dull. I wear a handful of T-shirts, tank tops, shorts, and bounce between two pair of pants. But all of this got me thinking about how to properly alter all our clothing so we don’t HAVE to purchase new until we are ready for it.

For our shorts/pants, I turned to my favorite pair of pants: BDUs. While I don’t mind “cargo pants”, official BDUs have always been my favorite pants to wear. The pockets are roomy, they hardly shrink at all, and the fit is perfect if you are in any way curvy. Standard BDUs have adjustable waists due to the fact that it’s easier to make one pant that will fit multiple sizes than each individual size (and we all know that once a person finishes basic training, they tend to have lost weight). I have always hated tucking my shirts into my pants … always. I was going to pull up a picture of when I was little to show the one time that I did but even then, none of my shirts were tucked in. See? Dang … aside from some bangs my hair is the same!


Anyway, if you have never seen a BDU waistband, this is how the waist is adjusted:


It’s just a strip of heavy duty grosgrain ribbon threaded through a belt loop. I don’t have any idea if I can get those belt loops at the fabric store or not (anyone know?). I don’t think it’s unsightly in any way but while Googling I found more stylish options.

On this page they discuss the style pictured and one that has an actual belt buckle. All three of these options require one waist adjuster on each side of the pant.

There’s also this option, using button hole elastic and buttons inside the waist band but the idea of have buttons gouging into my waist all day doesn’t make me jump for joy:

Now, take a look at these Levi jeans:

It’s one adjuster, in the back. I bet that would add a little volume to the posterior if you are lucky enough to have a flat behind (like me).

O.k. Now that I’ve went on and on about pants, here are a few links that discuss how to alter the rest of your wardrobe (Warning: you will need to know how to actually sew to do these):

At this link, a little over half way down, the user tcsewhat was a tailor and offers some suggestions:

This one goes into a little more detail about how to alter clothing (without tearing the whole item apart):

And this one (starting about 1/4 of the way down) does discuss tearing the whole item apart:

I hope this will help you to continue on your weight loss journey without getting clothing-inspired depression.

General Food & Water / Coconut Oil (and others) Supplier
« on: October 21, 2013, 07:09:07 AM »
I bought a 5-gallon bucket 9 years-ish ago, when I was making soap.  Of course, that's just about the time I stopped making soap but who knew I'd be eating this stuff and it makes the best natural (though greasy) moisturizer.  I just checked the price and it's the same ($105 per 5 gallons plus shipping).  I think I got the 76, which smells and tastes strongly of coconut.

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