"Эбби Хоффман. Steal this book (англ.) " - читать интересную книгу автора

butter fat content that determines the consistency and also the number of
calories. Half milk and half cream combines the best of both worlds. Heat a
quart of half and half on a low flame until just before the boiling point
and remove from the stove. This knocks out other bacteria that will compete
with the yogurt. Now take a tablespoon of the yogurt you got from the
restaurant and place it in the bottom of a bowl (not metal). Now add the
warm liquid. Cover the bowl with a lid and wrap tightly with a heavy towel.
Place the bowl in a warm spot such as on top of a radiator or in a sunny
window. A turned-off oven with a tray of boiling water placed in it will do
well. Just let the bowl sit for about 8 hours (overnight). The yogurt simply
grows until the whole bowl is yogurt. Yippie! It will keep in the
refrigerator for about two weeks before turning sour, but even then, the
bacteria will produce a fresh batch of top quality. Remember when eating it
to leave a little to start the next batch. For a neat treat add some honey
and cinnamon and mix into the yogurt before serving. Chopped fruit and nuts
are also good.

Rice and Cong Sauce
1 c brown rice vegetables
2 c water 2ѓ tbs soy sauce
tsp salt

Bring the water to a boil in a pot and add the salt and rice. Cover and
reduce flame. Cooking time is about 40 minutes or until rice has absorbed
all the water. Meanwhile, in a well-greased frying pan, saute a variety of
chopped vegetables you enjoy. When they become soft and brownish, add salt
and 2 cups of water. Cover with a lid and lower flame. Simmer for about 40
minutes, peeking to stir every once in a while. Then add 2 1/2 tbs of soy
sauce, stir and cook another 10 minutes. The rice should be just cooling off
now, so add the sauce to the top of it and serve. Great for those long
guerrilla hikes. This literally makes up almost the entire diet of the
National Liberation Front fighter.

Weatherbeans
1 lb red kidney beans 2 tbs parsley (chopped)
2 quarts water ѓ lb pork, smoked sausage
1 onion (chopped) or ham hock
1 tbs celery (chopped) 1 lg bay leaf
1 tsp garlic (minced) salt to season

Rinse the beans, then place in covered pot and add water and salt. Cook
over low flame. While cooking, chop up meat and brown in a frying pan. Add
onion, celery, garlic and parsley and continue sauteing over low flame. Add
the pieces of meat, vegetables and bay leaf to the beans and cook covered
for 1 1/2 to 2 hours. It may be necessary to add more water if the beans get
too dry. Fifteen minutes before beans are done, mash about a half cup of the
stuff against the side of the pan to thicken the liquid. Pour the beans and
liquid over some steaming rice that you've made by following the directions
above. This should provide a cheap nutritional meal for about 6 people.