Yippie Yogurt
Yogurt is one of the most nutritional foods in the world. The stuff you buy in stores has preservatives added to it reducing its health properties and increasing the cost. Yogurt is a bacteria that spreads throughout a suitable culture at the correct temperature. Begin by going to a Turkish or Syrian restaurant and buying some yogurt to go. Some restaurants boast of yogurt that goes back over a hundred years. Put it in the refrigerator.
Now prepare the culture in which the yogurt will multiply. The consistency you want will determine what you use. A milk culture will produce thin yogurt, while sweet cream will make a thicker batch. It’s the 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
2? 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 ? 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
? 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.
Hedonist’s Deluxe
2 lobsters
2 qts water
seaweed
? lb butter
Steal two lobsters, watching out for the claw thingies. Beg some seaweed from any fish market. Cop the butter using the switcheroo method described in the Supermarket section above. When you get home, boil the water in a large covered pot and drop in the seaweed and then the lobsters. Put the cover back on and cook for about 20 minutes. Melt the butter in a sauce pan and dip the lobster pieces in it as you eat. With a booster box, described later you’ll be able to rip off a bottle of vintage Pouilly-Fuisse in a fancy liquor store. Really, rice is nice but…
2. FREE CLOTHING & FURNITURE
FREE CLOTHING
If shoplifting food seems easy, it’s nothing compared to the snatching of clothing.
Shop only the better stores. Try thing on in those neat secluded stalls. The less bulky items such as shirts, vests, belts and socks can be tied around your waist or leg with large rubber bands if needed. Just take a number of items in and come out with a few less.
In some cities there are still free stores left over from the flower power days.
Churches often have give-away clothing programs. You can impersonate a clergyman and call one of the large clothing manufacturers in your area. They are usually willing to donate a case or two of shirts, trousers or underwear to your church raffle or drive to dress up skid row. Be sure to get your sizes. Tell them “your boy” will pick up the blessed donation and you’ll mention his company in the evening prayers.
If you notice people moving from an apartment or house, ask them if they’ll be leaving behind clothing. They usually abandon all sorts of items including food, furniture and books. Offer to help them carry out stuff if you can
