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[, Music, ] [, Music, ], [, Music, ], [ Applause, ], [ Applause, ], [, Music, ], Ternes; it it's quite a few today: no wind birds, [ Music, ], so funny how your perspective changes. A few weeks ago, I recorded a video talking about what I would change with the cabin whether I put an airlock on here and facing the Orient in the cabin or south south facing so the broader side is facing say with, but you just get used to It so it's.

Much as I observe that that maybe I would make that change it's, not like. I really care too much because, like I said, my perspective has changed, so how I deal with cold is completely different than how I dealt with cold when I lived in town and a bigger warmer house and rarely ventured outside.

So what I did like if I went down to the city for work, for example, or to the nearby the nearby town, where I had my business dressed in business attire everything felt cold. So this is minus five right now she's.

A lot of humidity can feel deafness in the air, but at that time five felt brutally cold, because I would have light boots on at, like winter dressier coat and a suit, or at least dress clothes and just not prepared for her, no hat.

So everything felt cold then, when you start living basically outside full-time five is balmy like no gloves. No hat probably take the jacket off. If I start splitting wood take the coat off and what I talked about with the air coming in, I don't even care, because this cabin heats up so fast once it's, warm with that wood, stove burning that it's almost refreshing to have that cold air come in briefly and then close the door, let the fire heat everything back up again within a short time and not care code.

For the other thing is, I always have more clothes on or more prepared more dressed for it than if I was like, I said, living more urban so got proper boots on thicker pants, this down, vests or awesome just undo it when I get hot or take It off and then put it back on, keeps my core warm, so just something you get used to like.

I said five feels warm right now, so that's. Why I'm kind of leaving the door open. I don't, really care blow it up with new, more firewood, and then, though, and I got ta get back working on the Sun, I'm splitting a little bit more firewood.

We're making dinner. Actually, if you want to stick around with the later in the video, I'm, actually gonna make pemmican with that alert that I rendered that tell that I rendered a few weeks ago and then the jerky that I dried on the fire of The deer, jerky and mix that all together a little bit of blueberries and I'll, show you what the product end product looks like you, wan na cook, [ Applause, ], [, Music, ], [ Applause, ], [, Applause, ], [, Applause, ], [, Music, ] [ Applause, ], [ Applause, ], [, Music, ], [ Applause, ], [, Music, ], tired, again Kelly is exhausted.

We went for a quick walk around the property just before dinner time. Without I, didn't, wear snowshoes course using or selling shoes, but she was having a hard time walking through the snow. I can't believe how deep it's.

Getting we haven't had snow for almost a week. I think like significant snow, since oh it snow in the last video yeah. I think it snowed in the last video right, but we haven't had anything in at least three days anyway, and today we & # 39.

Ve got a little bit of freezing rain, so kind of compressed a little bit again, but still it's, probably well. What's up up over my knees everywhere and then the odd spot, where vegetation was holding the snow up off the ground? It went up to my waist a couple times so Callie was kind of struggling through that and I took her for a walk specifically to taro because she was Restless and she couldn't find either one of her training dummies.

They're out in the snow here somewhere, so we're gonna have to try to find those tomorrow. Well, I'm sitting here at all started opening some mail, I haven't been getting to the peel box very often so this stuff picked up since the last video were actually showed me opening mail from subscribers and there's still Christmas stuff in there still Christmas cards and stuff, so I'll.

Go through that quickly, open this stuff up. Thank you. Everybody again, two pillows like that. They're, a fair size too, and they're. Actually perfect for the cabin I do it like having red accent in here, and so does my wife and they're quite large, so that bench that I built, which is a bent bench for the kitchen table as well as a spare bed.

It's so deep because it is a bed as well that the need a bunch of pillows for your back, so that's. Perfect. I appreciate that. Thank you very much, and this is not in any order. I already opened all this stuff, so I'm just looking at it again quickly.

So many with a 3d printer printed. All these things off go Merry Christmas. So these are Christmas decorations printed on a 3d printer, but a couple of the loose items we're little cast-iron looking frying pans, which is pretty neat Kelly.

None of this is actually for your phone. There's, no food in that frying, pan that's, not for you. No, no! No! No! My back to bed Merry Christmas from Chuck Miller! Thank You! Chuck cats and rats, Patrick Dell Singh in the Netherlands actually well Patrick and his family, sent me this yeah.

What are you doing hey? What are you doing? What are you doing? None of it's for you. Well, maybe maybe there is food in there for you, I'll, find you in a minute now, Patrick curved. This is an open L knife.

I think it's, a standard knife that you buy, but anyway he carved the handle. This is a little little bear head on the end of this handle, which is very interesting, very creative and it's done very well and it's, a knife that I can actually use and it's really sharp.

I & # 39. Ll, probably use this for actually for opening mail, so Galle what the heck are you doing, girl? No, you're, not biting that. What are you doing not for you? I'm, not sure why she's, doing that card from the woods online on YouTube, the woods online, Brad and Angie.

Thank you. I'll check out your channel. This is a burro turtle soap, I believe yeah gear slayer, charcoal soap, that's cool and that is from home run. I'm 9 hat n crafted soaps, Alli Slocum annoys you soap, especially natural soaps.

I have a few bars like this that have been given to me from different people, including one of our friends who makes them, but that's, my favorite, that's. All I use here is: is these natural soaps that really appreciate that this is from Jeffrey skillet demon, Chanhassen Minnesota near Minneapolis new year I'll, read all these letters by the way, and I have read somewhere already, but I'm.

Not gonna read them online or on here on the on the video, but that's a say it's. A my wife knew what it is old pastry knife for for cutting butter or lard. I guess for making bread and pastries and stuff so that definitely wouldn't use.

I will go into the kitchen right away. Thank you. Romney's, Kendal mint cake, a whole box of these things. It's, like literally like 3/4 pounds of this mint cake. If you want to speak up in the comments, let me know exactly who it was applause that the envelope that I came in I like to scheme in this.

I guess I'm, not sure if there was a letter with this, I miss play. I'm, assuming you sent Joe Robinette these a year and a half ago as well or two years ago. If, if that's, the case that I actually tried it, I'm.

Pretty sure this is the same stuff at the very least, but I did try it on our woodland, caribou canoe trip, and it was nice on like day six or seven or eight or whatever. It was to have a treat like that.

High density sugar treat enough eat that right now, because I'm kind of in ketosis right now for the winter, but definitely that's going to be something I'm gonna keep in my survival pack and in Mice, skidoo pack, and also I'll - take that, like your new trips nice, they eat that sitting around the fire at night for fun, yeah, portaging or something I energy stuff, and I couldn't just quickly.

Take a bite of that. So, thank you really really appreciate that I've misplaced, the letter or whatever or a card that came along with this. So sorry about that. But if you want to comment below please let me know that it was you that sent me.

These really appreciate that, like I said it's perfect for here too, another thing that just arrived was a knife from survival: lily um it's, a knife that she designed and had made. She went through quite a number of designs.

Actually till she finally got the one that she's satisfied with I don't, know the specs on this nice knife specifically right now. I think Lily. If you want to comment below well, pin your comment for a while and let people see what exactly this is, and I'm going to spend some time using this thing that I'll.

Do a review I think later, where I talk about it more and I'll talk about the specs. All I can see right now. Is it's very, very thick steel, extremely sharp spine nice handle I like that blade shape? Actually it's kind of the blade shape that I prefer.

I use that more than anything for especially for big-game hunting, so I do like that that design - I'd like to have to this thing too, and it's, a really solid case to that it's in. I guess that's, a Kydex sheath with all kinds of grommets and screws to hold it together, really well built and solid, and it's in there good right so, and I like that knife a lot Lilly thanks a lot for That and I'll.

Definitely like I said, put that be good use and let you know exactly what I think about it soon, probably in the next week or two. There are a lot of things I can use that for this week. Human. So thanks Lilly appreciate it some that all things always a little bit awkward for me, especially going to the P locks you're, going into town to get the stuff thing coming out with all this mail from you guys.

I do appreciate it, but I think I said it is awkward yeah just unusual. I guess to get stuff from people that I don't know I'll, get used to it. I guess but, like I said, I do appreciate it and it seems like every time in town now uploading a video I do run into people, so I'd, actually stopped at Cabela's.

And yes, yesterday I guess when I was uploading yeah, because I was at the coffee shop right by Cabela's. Uploading, a video and somebody who recognized me came up to me there, which was nice and then, when I went to Cabela's to get a piece for my auger ice auger.

Somebody came in and introduced themselves there as well, which which was nice. I'm gonna go to bed early, his that was, I wasn't overly her today, but it's. Gon na be much colder, so you know like how does something I'm gonna make in here in the morning actually that pot of beef, shank and venison loin, that's, simmering away on the stove.

That's. Actually, tomorrow's, luncheon tomorrow's dinner, but I have something else. I'm gonna make in the morning that pemmican so well sure. If you want to watch the second half of the video that's.

What I'll, be doing in it, making that pemmican and then going and working on just so. I know I didn't realize when I got that fire going inside to THOG those logs it melted down to the very variable.

Of course - and I wasn't sure I knew there was two courses down there, but it didn't really translate. I guess I was thinking I only at six or seven courses done, but I actually have nine courses done, which means I'm four and a half feet up and I'm only going six feet, so I only need three or Four, more courses to get the walls the outside wall, like the left and right long walls to the height that I'm, going to stop at actually, I'm only a couple of days away from having that done, and then I Can get that roof done and then I can start making doors like framing in the two doors and and working on that Center wall so that that's exciting.

Finally, so anyway, that's in the morning. So I'm gonna shut this off, stop filming and finish doing the dishes, and I'm gonna go to bed early so see in the morning. Know if you can hear that wind, just getting ready for bed and all of a sudden could hear this wind picking up wicked, was so calm old, ailing, completely completely calm, not even a breeze that's, the cold front coming in it was like It got all the whip 2-2 just before it came in.

I think it's, dropping down to minus 20 or something tonight, maybe not quite that low and something it's a lot cooler so that's. The cold front blew it tell you what you wanted to me: [ Applause ], it's uploaded my Wednesday video.

It's Wednesday morning. Right now, so this is my equivalent eating in front of the TV watching the fire and responding to your comments on the video that's wicked there [, Music, ], [, Music, ], [ Applause, ] don't touch.

It want a community lick, the bowl, [ Applause, ], [ Applause, ], [, Music, ], [, Music ]. This is my lunch and my dinner. It's. The stuff I put on the stove last night, the grass-fed beef shank, a venison loin and some ground venison from the previous night's, sort of chili.

Then there's, celery and tomatoes. It's. Basically, it had some spices, but that's, the bulk of the ingredients on when I put that bok choy or Pak choy or whatever it is. I put those leaves in here as well.

This was a little bit of greenery. Oh, it's, getting very cold outside so burning through calories like crazy right now, and I think what I'm going to do it's, getting pretty cold on the hands because of the wind it'S not bad, even if it's.

Minus 20 Celsius like zero, ish Fahrenheit it's, not bad, when the winds not long but as soon as the wind picks up it just goes right through you. When you're stationary trying to work, so I think what I'll, do after lunch, is quote and find the ridgepole and the Rich Beem.

I'm at that point. Now I'll. Actually, only have one and a half courses left to go for the wall height and then I'm, going to start making the gables so want to make sure that I have the proper ridge beam, and you know in stock here, like yep.

Alongside the cabin so that I can get the dimension of it, the diameter and then make sure that I cut the gable top gable up rights to the dimension that puts the ridge pull-up beam at the right point.

If you, you know what I mean anyway, I'll, be there a lot of other things on the goal right now, but I'll, be there probably in the next two weeks on video, I would say you have. The gable ends done and be putting up that ridge beam, so I need to really get it find it now, plus, I think the two taught courses I'm - probably also going to make extra long so that I have an overhang over the front Door, so I really need either three or five.

Ideally five, because I'm gonna have a heavy roof on there. This will be nice to have an intermediary intermediary intermediate. Be him here. So I've got Ridge middle and talk. Tuck cord, I know where this one for sure will go, look at it right now.

After get after lunch and it's, ash, it's, a lot more strong, a lot stronger than cedar, make it good one, but it's. Gon na be heavy, so I & # 39. Ll probably have to get the snowmobile out and pull it up to the camera and going long enough, since I put it on last night that it's, nice and tender now does dinner again tonight - probably lunch again tomorrow.

So whenever I'm making meals here, I try to do that. Try to make kind of one pot, meals or two pot meals that I tried to make them last over at least two meals, just let them simmer like yeah, even a stockpot.

Oh, this put a pot on the stove and let vegetables and meat simmer to make a nice Stewart or gravy or broth that I can cook other things in putting a cold to pup. So these are some that I made last year with last year's.

Deer last year's, venison with more tallow and more blueberries. You can see it's a lot later, because that's, the obviously the towel, so the fat, these ones are more protein than fat. Probably still, though, I would say that's, still like 60 % fat, but no, I would say at least 30 % protein and 10 % carbohydrates.

This is likely more like 80 % fat and 10 % protein yeah. Probably it's. Probably 70 % 20 % and 10 %, or something like that or 5 % carbohydrates. So that's. My basic recipe for pemmican, I think it's, pretty traditional and I use venison two white tailed deer.

But in the past, like back when the voyagers they the career Dubois, we're using this as their pretty much their sole food source. They made it at a Buffalo, came from the prairies and one worked its way back.

So I've, dried buffalo, buffalo fat and then then, whatever berries could be cranberries or on my case blueberries, and that even that's eliminated sometimes hard to believe that they actually survived on that's, not the most Palatable but of course, there's, a lot of energy in it.

What I didn't realize until I started doing research in the the ketogenic diet is that that's, basically what it was. So I've heard that back then it took them 2 or 3 weeks to get used to using that as a fuel source.

And the reason for that is that there's, not enough carbohydrates in it to convert the glucose to offer your brain to. You will provide energy to the brain, so it took takes a while for your body to get used to using ketones to your primary energy source, so that's, why it would have taken them time to adjust to, but like a 90 % fat Diet or 80 % so high tend to use a you, carry it in my survival pack and I have eaten it just straight like that quite a few times, but I do prefer just to put it in to a pot melt it down and then put something Else in it just to thin it out a little bit dilute it a bit, even if it's, cooking fish or some other kind of meat or vegetables.

That's. My favorite way to eat it so that'll store virtually forever. I can. I've had stuff two or three years old, so I'll, put this in a mason jar and keep it in the in the cellar and under the ground here, and that'll stay for a long time.

[, Music, ], [, Music, ], [, Music, ], a lot of herbal teas. You have to or herbal whoever you say it. You have to simmer gently or boil of water. Let it cool down slightly and then put it in put the tea into it.

Chag is different, you actually boil it or simmer it for a long time longer the better actually actually unlocks the nutrients. So what I tend to do is I & # 39. Ll fill a kid like that, and let it simmer on the fire for a little while then just basically start drinking it soon.

As I feel like it, I don't, really wait too long, because what I end up doing is using the entire Chagga is essentially. What I do is let it simmer for even days and I'll, just keep drinking that I'll.

Just keep talking this kettle up with water as I drain it as I drink it and keep doing that until it runs clear and then I'll clean it with the kettle, get rid of that spent jaga and put some new powder in there.

Typically, I like to get it smaller than what I just put in there, but it doesn't matter because it's gonna leach. For so long that I will give all the nutrients out of it. I've, been fighting all kinds of it have those three big chunks and I have probably it does another trees that I found it on.

So I & # 39. Ve got pretty well a lifetime supply of it a proper way to harvest. It is to when you find a chunk on typically on a birch tree around here, yellow birch and paper. Birch say you take a saw and cut it, leaving at least like a good inch, proud of the bark like sticking further out in the bar, so that you're, not damaging the tree.

Now the cheddar will eventually kill the tree to could take years. You don't want to speed that process up and you don't want to kill the jaga so by cutting it off like that, both things survive longer, but you do want to harvest it in the winter when the tree and The Chadha guard dormant, I think, other things that are like this, but basically I guess a lot of plants are like this.

So in the summer all the energy is going up to the leaves and then in the winter or the fall when it goes dormant. The tops die off, in a say, an annual or biannual plant by annual or perennial, so the energy goes back into that bulb or into the root system, and then in the spring, the energy comes back out of that and it flourishes again but same thing with Jaga so in the fall, all the energy comes back into the check and gets stored there as throughout the winter, and then it starts flowing back into the tree in the spring when the SAP starts flowing again.

So this is a good time to harvest it. Oh harvest what I can for now, it might hurt us a little bit more now, but this is probably enough already what I've got here for at least a year, I would say, and those other trees I just want to make sure I Harvest it before the tree dies and then the jagged ice as well.

So I'll, put that on the fire and I & # 39. Ll start dripping out this afternoon and I went through the subscriber mail and the gifts last night. I forgot to mention this: this is from Gregory, Brian or Brian Gregory.

I'm, not sure how the way bill was made out. So I don't think I saw a letter with it, but thanks for you from North Carolina, you set this all the way from down there. I think the shipping alone on that was over $ 50.

So I appreciate you doing that for me, that's, a really really thoughtful and quite inexpensive gift. If you don & # 39, t know what it is, it's, a log dog, so I probably see me use another one Tandi to have two, especially with bigger logs and also when I get into making the timber frame workshop woodshop.

I'll, definitely be needing to so. This is very much appreciated. I'll. Show you right now. Basically all you do is that's, nice and sharp. Actually, you stick it in one log in then, and the other, preferably on an angle like that it'll.

Stop this log from rolling as I'm, moving it around and trying to scribe it. This holds it in place so very helpful, especially as they get up higher with those logs rolling off after I spend no that energy trying to get them up on top of the high wall.

[ Applause, ], [ Applause, ]. Another reason to stop working on this today is these logs are frozen. People have asked me whether I'm finding that they're more difficult to work when they're frozen and whether it's harder on the tools.

And today I think more than any day proves that it is much harder on the tools and on me it stirred off and the reason I know that's. The day started off relatively mild logs were easier to work with then than they are today hurdler now in this afternoon and harder than they were yesterday when it was warm all day, so that kind of just bounced out because it's.

So much moisture frozen inside the log, [ Applause ] - that's, it that's. The dory cut it half this log down here so that it probably with the doorstop. Actually this door will swing out. So you have to duck to get into it, but who cares it's just a sauna, and I want to keep the outside wall six feet, which means this come on coming across.

Here has to rest on those, so it has to be a six feet as well that's perfect. Could it square out of this as well a notch out of this to fit the doorframe that will be the doorframe so B flat and the door I'll butt up against the inside of that man.

I never thought I'd. See the top of the walls, [ Applause, ], yep, [ Applause, ], [, Music, ], [, Music, ], ( log crunching, ), (, wind howling, ), (, instrumental country music, ), (, tarp, rustling, ), ( footsteps, crunching ) (, logs crunching and thudding ), (, tarp, crunching, ) ( log thudding ) (, logs crunching and thudding ) ( metal, scraping ) ( log crunching and thudding ) ( pencil scraping ) ( hammer thudding ) ( saw scraping ) ( hammer, thudding ) ( chisel, scraping ) ( log scraping ) ( log thuds, ) ( metal scraping ).

What's up? Can you sit It's quiet out here: today., No wind, just birds. ( metal, scraping ), ( hammer thudding ) ( logs thudding ). It's! Funny how your perspective changes.! Remember! A few weeks ago, I recorded a video talking about what I would change about the cabin.

, Whether I would put an air lock on here and facing the orient in the cabin more south. South-facing. So the broader side is facing south., But you just get used to it.. So as much as I observed that that maybe I would make that change it's, not like.

I really care too much. Because, like I said my perspective has changed.. How I deal with cold is completely different than how I dealt with cold when I lived in town in a bigger warmer house and rarely ventured outside.

. So when I did like, if I went down to the city for work, for example, or to the nearby the nearby town, where I had my business dressed in business, attire, everything felt cold.. So this is minus five right now.

. Actually it's. A lot of humidity because you can feel the dampness in the air., But at that time, minus five felt brutally cold, because I would have light boots on a light. Winter dressier coat and a suit, or at least dress clothes.

, Just not prepared for it., No hat. So everything felt cold. Then, when you start living basically outside full time, minus five is balmy. Like no gloves. No hat probably take the jacket off. If I start splitting wood.

Take the coat off. And what I talked about with the air coming in. I don't even care, because this cabin heats up so fast once it's, warm with that wood, stove burning that it's almost refreshing to have that cold air come in briefly and then close the door.

Let the fire heat everything back up again within short time and not care about it.. But the other thing is, I always have more clothes on or more prepared more dressed for it than if I was like, I said, living more urban.

So got proper boots on thicker pants. These down vests are awesome, just undo it when I get hot or take it off and then put it back. On. Keeps my core warm., So just something you get used. To. Like I said: minus five feels warm right now.

, So that's. Why? I'm kind of leaving the door open. I don't, really care. Load up with more firewood, and then I got ta get back working on the sauna and splitting a little bit more firewood before making dinner.

. Actually, if you want to stick around until later in the video I'm, actually gonna make pemmican with that lard that I rendered that tallow that I rendered two weeks ago. And then the jerky that I dried on the fire.

The deer jerky. Gon na mix that all together with a little bit of blueberries and I'll, show you what the end product looks: like., (, logs, thudding, ), ( footsteps, crunching ), ( door, creaking, ), ( match scrapes ) Wan na come in.

Come on in ( log thudding, ), ( metal, scraping ), ( sizzling ), You hungry pup, (, sizzling, ), (, lettuce, popping ), ( metal, tapping, ), ( meat, sizzling, ), ( fish, sizzling, ), (, wood, scraping ), (, metal, clanging, ), Tired, again, Cali is exhausted.

. We went for a quick walk around the property just before dinner time. Without I didn't, wear snowshoes. Of course she doesn't wear snowshoes., But she was having a hard time walking through the snow.

I can't believe how deep it's. Getting. We haven't had snow for almost a week. I think like significant snow, since oh. Did it snow in the last video Yeah. I think it snowed in the last video right., But we haven't had anything in at least three days anyway.

, And today we got a little bit of freezing rain, so kind of compressed it a little bit again, but still it'S probably well, it was up over my knees everywhere and then the odd spot, where vegetation was holding the snow up off the ground.

It went up to my waist a couple of times., So Cali was kind of struggling through that. And I took her for a walk specifically to tire her out because she was restless and she couldn't find either one of her training dummies.

. They're out in the snow here somewhere., So we're gonna have to try to find those tomorrow.. While I'm sitting here, though I'll start opening some mail., I haven't been getting to the P.O. box very often.

, So this stuff I picked up since the last video, where I actually showed me opening mail From subscribers. And there's still Christmas stuff in there still Christmas cards and stuff so., I'll. Go through that quickly.

I'll open this stuff up.. Thank you. Everybody again. Two pillows like that, and they're, a fair size too. And they're, actually perfect for the cabin.. I do like having red accents in here and so does my wife.

And they're quite large, so that bench that I built, which is a bench for the kitchen table as well as a spare bed. It's, so deep because it is a bed as well that you need a bunch of pillows for your back.

, So that's. Perfect. I appreciate that. Thank you very much.. This is not in any order.. I already opened all this stuff, so I'm just looking at it again, quickly. Somebody with a 3D printer printed. All these things off.

, They're all merry Christmas, so these are Christmas decorations printed on a 3D printer., But a couple of loose items were little cast iron, looking frying pans, which is pretty neat. Cali. None of this is actually for you pup.

. There's, no food in that frying, pan., (, chuckles ), That's, not for you. No, no, no! No! No no. Come on back to bed.. Merry Christmas from Chuck Miller.. Thank you. Chuck. Kat's. Arts and Crafts is it Patrick Delsing in the Netherlands, actually.

, Patrick and his family sent me this. Cali pup. What are you doing Hey? What are you doing? What are you doing? None of it's for you.. Well, maybe maybe there is food in there for you., We'll, find out in a minute.

Patrick carved. This is an open L knife.. I think it's, a standard knife that you buy, but anyway he carved the handle.. So there's, a little bear head on the end of this handle, which is very cool, very creative.

, And it's done very well, and it's, a knife that I can actually use. And it'S really sharp., I'll, probably use this actually for opening mail. Cali. What the heck are you doing, girl? No, you're, not biting that.

What are you doing Not for you.? I'm, not sure why she's, doing that. Card from the Woods online on YouTube, the Woods online, Brian and Angie.. Thank you. I'll check out your channel.. This is a bar of charcoal soap.

I believe. Yup gears layer charcoal soap, that's cool. And that is from Palmer Nine Handcrafted Soaps, Ali Slocum.. You can always use soaps, especially natural soaps.. I have a few bars like this that have been given to me from different people, including one of our friends who makes them.

, But that's, my favorite, that's. All I use here is these natural soaps. I really appreciate that.. This is from Jefferey Skillet Sheaman Chanhassen Minnesota near Minneapolis.. It says merry Christmas happy new year.

! I'll, read all these letters by the way and I have read some of them already., But I'm, not gon. Na read them online or on here on the video., But that's, a what's. It say. My wife, knew what it is. Called pastry knife for cutting butter or lard.

I guess for making bread and pastries and stuff. So that definitely will get used that will go into the kitchen right away. Thank you. Romney's, Kendal Mint Cake. A whole box of these things. This is like literally like three four pounds of this mint cake.

. If you want to speak up in the comments, just let me know exactly who it was, I've lost the envelope that it came in.. Oh, this came in this. I guess.. I'm, not sure. If there was a letter with this, I've misplaced it.

If there is., I'm, assuming you sent Joe Robinette these a year and a half ago as well, two years ago.. If that's the case, then I actually tried it and I'm. Pretty sure this is the same stuff at the very least, but I did try it on our woodland, caribou, canoe trip.

And it was nice on like day six or seven or eight or whatever it was to have a treat like that. High density sugar treat.. I'm, not gonna eat that right now, because I'm kind of in ketosis right now for the winter, but definitely that's going to be something I'm gonna keep in my survival Pack and in my skidoo pack, and also I'll, take that on canoe trips, nice to eat that sitting around the fire at night.

Or if I'm, I portaging or something high energy stuff. I can just quickly take a bite of that., So thank you really really appreciate. That., I've misplaced, the letter or whatever or card that came along with this.

So sorry about that.. But if you want to comment below please let me know that it was you that sent me. These. Really appreciate that, like I said it's perfect for here.. So another thing that just arrived was a knife from Survival: Lilly.

It's, a knife that she designed and had made.. She went through quite a number of designs, actually til. She finally got the one that she's, satisfied with.. I don't, know the specs on this nice knife, specifically right now.

, I think Lilly. If you want to comment below I'll, pin your comment for a while and let people see what exactly this is.. I'm. Going to spend some time using this thing, then I'll. Do a review, I think later.

, Where I'll talk about it more and I'll talk about the specs.. All I can see right now is it's very, very thick steel., Extremely sharp spine. Nice handle.. I like that blade shape actually. It's, kind of the blade shape that I prefer.

. I use that more than anything for especially for big game hunting., So I do like that design.. I, like the heft of this thing too, and it's. A really solid case too, that it's in.. I guess that's, a Kydex sheath with all kinds of grommets and screws to hold it, together.

Really well, built and solid.. I mean it's in there good right. Anyway. I, like that knife, a lot. Lilly thanks a lot for that. And I'll. Definitely like I said, put that to good use and let you know exactly what I think about it.

Soon, probably in the next week or two. Got a lot of things. I could use that for this week. Even.. So thanks Lilly appreciate it. That whole thing's, always a little bit awkward for me, especially going to the P.

O. box or going into town to get the stuff and then coming out with all this mail from you guys.. I do appreciate it, but it like. I said it is awkward. Just unusual. I guess to get stuff from people that I don't know.

. I'll, get used to it. I guess but, like I said, I do appreciate it. And seems like everytime in town now uploading a video I do run into people. And actually I stopped at Cabella's yesterday. I guess when I was uploading, yeah'cause.

I was at the coffee shop right by Cabella's, uploading, a video and somebody who recognized me came up to me there, which was nice. And then, when I went to Cabella's to get a piece for my auger ice auger.

Somebody came and introduced themselves there as well, which was nice.. I'm gonna go to bed early'cause that was .... It wasn't overly hard a day, but it's. Gon na be much colder, so you know I & # 39.

Ve got something I'm gonna make in here in the morning actually. That pot of beef, shank and venison loin. That's, simmering away on the stove. That's. Actually, tomorrow's, lunch and tomorrow's dinner.

, But I have something else. I'm gonna make in the morning that pemmican. So if you want to watch the second half of the video that's, what I'll, be doing in it., Making that pemmican and then going out and working on the sauna.

. I didn't realize when I got that fire going inside to thaw out those logs it melted down to the bare gravel, of course and uh I wasn't sure I knew there was two courses down there, but it didn't really translate.

I guess. I was thinking. I only had six or seven courses done, but I actually have nine courses. Done. Which mean's. I'm four and a half feet up and I'm only going six feet, so I only need three or four more courses to get the walls.

The outside wall, like the left and right long walls to the height that I'm, going to stop at actually.. I'm only a couple of days away from having that done, and then I can get that roof done and then I can start making doors.

Like framing in the two doors and working on that center wall., That's, exciting finally.. So anyway, that's in the morning., So I'm gonna shut this off, stop filming and finish doing the dishes, and then I'm gonna go to bed early.

So see you in the morning.. I don't know if you can hear that wind. Just getting ready for bed and all of a sudden, you could hear this wind picking up wicked.. It was so calm all day like completely completely calm, not even a breeze.

( wind howling ). That's, the cold front, coming in.. It was like it got all the way up to minus two. Just before I came in., I think it's, dropping down to minus 20 or something tonight., Maybe not quite that low, but something it's a lot colder.

So that's, the cold front, blowing in. Cali! You want to go out or you want to come in ( door, creaking ), (, liquid gurgling ) (, chair, creaking, ), (, sizzling ) Just uploaded my Wednesday video.. It's Wednesday morning, right now.

. So this is my equivalent of eating in front of the TV. Watching the fire and responding to your comments on the video. ( wind howling ), That's wicked out there. (, wind howling, ), (, metal, grinding ), ( meat, squelching, ), ( metal, Clanging ) ( door, creaking ) Don't touch.

It want to come in and lick the bowl Come on: pup. (, wind howling, ) (, tarp, rustling, ) (, wind howling, ), ( pencil, scraping ) ( bird squawking, ) ( log crunching and thudding ) ( metal, scraping ) Come on.

, ( door, creaking ). It's getting cold in here, hey Cali. This is my lunch and my dinner.. It's. The stuff I put on the stove last night., The grass fed beef shank, a venison loin and some ground venison from the previous night's, sort of chili.

. Then there's, celery and tomatoes. That's, basically it. And some spices, but that's. The bulk of the ingredients., Oh, and I put that bok choy or pak choy or whatever it is. I put those leaves in here as well.

, So it was a little bit of greenery.. It's, getting very cold outside., So burning through calories like crazy, right now., And I think what I'm going to do it's, getting pretty cold on the hands because of the wind.

It's. Not bad, even if it's, minus 20 Celsius like zeroish Fahrenheit, it's, not bad. When the wind's not blowing, but as soon as the wind picks up it just goes right through you. When you're stationary trying to work.

, So I think what I'll, do after lunch, is go out and find the ridge pole, the ridge beam. I'm at that point now. I actually only have one and a Half courses left to go for the wall height and then I'm, going to start making the gables.

. So I want to make sure that I have the proper ridge beam in stock here like up alongside the cabin., So that I can get the dimension of it the diameter and then make sure that I cut the gable top gable uprights to the dimension.

That puts the ridge pole beam at the right point. If you know what I mean. Anyway, I'll, be there got a lot of other things on the go right now, but I'll, be there probably in the next two weeks on video I would say.

Have the gable ends done Then be putting up that ridge beam, so I need to really find it. Now. Plus, I think the two top courses I'm - probably also going to make extra long so that I have an overhang over the front door.

. So I really need either three or five. Ideally, five'cause. I'm gonna have a heavy roof on there., So it'd, be nice to have an intermediary intermediate beam here. So I've, got ridge, middle and top cord.

. I know where there's, one for sure we & # 39. Ll, go look at it right now, after lunch. And it's, ash it's. A lot stronger than cedar. Make a good one, but it's. Gon na be heavy, so probably have to get the snowmobile out and pull it up to the cabin.

. It's been going on long enough, since I put it on last night that it's, nice and tender now. That's dinner again tonight, probably lunch again tomorrow.. So whenever I'm making meals here, I try to do that.

. I try to make kind of one pot, meals or two pot meals that I try to make them last over at least two meals., Just let them simmer like even a stock pot. I'll, just put a pot on the stove and let vegetables and meat simmer to make a nice stew or a gravy or broth that I can cook other things in.

Finding it cool too pup. So these are some that I made last year with last year's. Deer last year's, venison. With more tallow and more blueberries.. You can see it's. A lot lighter'cause that's, the obviously the tallow, so the fat.

These ones are more protein than fat.. Probably still, though, I would say that's, still like 60 % fat about, I would say at least 30 % protein and 10 % carbohydrates.. This is likely more like 80 % fat and uh 10 %, yeah, probably probably 70 %, 20 % and 10 %, or something like that.

Or 5 % carbohydrates.. So that's. My basic recipe for pemmican. - I think it's, pretty traditional.. I use venison some white tail deer, but in the past, like back when the voyageurs, the coureurs des bois were using this as pretty much their sole food source.

, They made it out of buffalo. It came from the prairies and worked its way back.. So dried buffalo, buffalo fat and then whatever berries could be cranberries or in my case blueberries., And even that's eliminated sometimes.

Hard to believe that they actually survived on that.. It's, not the most palatable. But of course, there's, a lot of energy in it.. What I didn't realize until I started doing research into the ketogenic diet.

Is that that's, basically what it was.. So I've heard that back then it took them two or three weeks to get used to using that as a fuel source.. And the reason for that is that there's, not enough carbohydrates in it to convert to glucose, to operate your brain to provide energy to the brain.

. So it takes awhile for your body to get used to using ketones as your primary energy source.. So that's, why it would have taken them time to adjust to like a 90 % fat diet or 80 %, So I tend to use it.

I do carry it in my survival pack and I have eaten it just straight like that. Quite a few times, but I do prefer just to put it into a pot melt it down and then put something else in it just to thin it out a little bit, dilute it a bit.

. Even if it's, cooking fish or some other kind of meat or vegetables, that's, my favorite way to use it. So that'll store. Virtually forever., I've had stuff two or three years old.. So I'll, put this in a mason jar and keep it in the cellar under the ground here and that'll stay for a long time.

( door, creaking ), (, metal, clanging, ). So a lot of herbal teas. You have to or herbal, however, you say it: you have to simmer gently or boil the water. Let it cool down slightly and then put the tea into it.

. Chaga is different. You actually boil it or simmer it for a long time. Longer the better actually. Actually unlocks the nutrients.. So what I tend to do is I'll fill a kettle like that. And let it simmer on the fire for a little while.

. Then just basically start drinking it soon, as I feel like it., I don't, really wait too long, because what I end up doing is using my entire chaga. Essentially, what I let it do is simmer for even days.

, And I'll. Just keep drinking that I'll. Just keep topping this kettle up with water, as I drain it as I drink it., And keep doing that until it runs clear and then I'll clean out the kettle. Get rid of that spent chaga and put some new powder in there.

. Typically, I like to get it smaller than what I just put in there, but it doesn't matter because it's gonna leach. For so long that I will get all the nutrients out of it..

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