You worked, you paid your taxes, you followed the rules, and you trusted that when the time came, your savings and retirement income would be there for you. What many people do not realize is that buried inside the tax code is a legal strategy that can dramatically lower your tax bill and shield more […]
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Estimated reading time: 12 minutes
The Amish first arrived in the United States in the mid 1700’s. Of course it was still a British colony at the time but since that time the Amish population in the U.S. has grown to almost 300,000. They live in communities across the country and are known for their firm commitment to a simpler, pioneer lifestyle.
Contrary to some assumptions, the Amish do not shun all technology. They have been known to use diesel powered generators, propane powered refrigerators and freezers, and commonly use solar, wind and water power. The only issues they have with technology are when it is interconnected.
The Amish believe that to retain their independence and freedom from the temptations and evil of modern society, they must avoid those technologies that connect to society in general. This would include the power grid, Internet, broadcast TV and radio signals, and any other technology that is part of a network or system connected to the general public.
As a result, the Amish have been pursuing an off-grid lifestyle for more than 500 years. And while there was no such thing as a power-grid 500 years ago, there were still networks of connection that they avoided. They have occasionally if not reluctantly accepted some forms of technology, but it usually requires approval from the local Amish community. This approval varies from community to community.
One surprising example is that some Amish farmers have wireless mobile phones. They don’t usually access the Internet nor do many of the other things most of us do, but many Amish are in business to sell products they produce and need some way to connect to stores and suppliers.
In spite of their occasional use of cell phones they still don’t have hard line phones in their homes. That would be “too connected” to the outside world.
As much as some of us worry about a massive grid failure, water shortages and cyberattacks on the Internet, the Amish have been calmly living a prepared life as a matter of course and a matter of choice. There are lessons to be learned here and they go beyond skills and hand tools to a mindset and a state of mind.
It would be a stretch to believe that the Amish never go to a store, but it’s a rare occurrence and their shopping is both specific and limited. One store that has both a catalog and an online presence is Lehman’s. They sell a line of products uniquely tailored to the Amish lifestyle and work style. This includes many of the hand-powered tools and equipment that is no longer made, or only found in antique stores and flea markets.
Just about everything else they need they either grow, make, build or barter for. It’s a lifestyle motivated by a daily commitment to self-reliance and the discipline to make that happen.
One of their mindsets is the fact that every day is a to-do list of chores; some routine, some seasonal, and others necessary or pursued. Kids are often involved in the daily chores both as a means of learning self-reliant skills, and as a necessary set of extra helping hands. To the Amish, hard work is both noble and expected.
They dress very traditionally and their fashion choices haven’t changed for more than 100 years. Their clothes are usually handmade, their food is homegrown, and everything is home cooked, canned or preserved.
We’re going to step back and look at the various actions, skills and behaviors of a typical Amish community to identify some of those actions, skills and behaviors we could and maybe should adopt for our own self-reliance and independence.
To begin, the Amish are predominantly farmers. They chose farming because it allowed them to not only live independently but to locate in rural areas away from the sins and opinions of the city.
This isn’t about farming in the traditional sense. Few Amish actively grow, harvest and sell large quantities of a single crop to sell on the open market.
Most of their farming activity is focused on growing their own food to eat, growing some to sell either at their own farm stand or to local grocers, and food as barter for other goods and services they might need within the Amish community and the local community at large.
Mechanical, motor driven equipment is rarely used and instead horses are the literal horsepower of choice.
It’s rare that you would see a gas powered roto-tiller, but some Amish have used diesel powered hay bailers and other diesel-powered equipment for tasks that are either too difficult or too dangerous to do by hand.
Every aspect of farming and gardening is mostly done by hand from tilling to planting, harvesting and storing. Horse-drawn wagons and equipment pull the heavy loads but tasks that can be done by hand are done by hand.
The Amish always harvest seeds from every crop and store them for the next season. They compost everything from weeds to straw to table scraps to manure and chicken droppings.
The Amish are master builders. They are known for their carpentry skills and their handmade furniture is highly regarded. They are also masters of timber frame construction and work together in their community to raise barns, sheds and homes for their families and neighbors.
Many are accomplished masons and their sturdy brick walls have rolled across the hills and valleys of their farms for centuries. From barn foundations to bricking a water well; masonry and the ability to use stone, mortar and masonry tools are second to only carpentry in their wheelhouse of skills.
Many Amish farms and properties feature water wheels powered by creeks and streams to grind flower, pump water to their homes and to irrigate their farms, and even to power saw mills and timber pulleys.
They are accomplished at digging wells and their use of hand pumps to pump water is not only common but expected. They are expert at collecting rainwater and harvesting water from lakes, ponds and streams.
They are accomplished at crafting water filters from gravel, sand and charcoal and heat their water with wood-fired cook stoves with a reservoir attached. They also heat water with rooftop solar water heaters and sometimes simply heat the water in a large stockpot over an open fire.
Few Amish farms are without their share of windmills. They’re used to do everything from pumping water to generating electricity. Long before wind-power became a buzzword for green energy, farmers like the Amish were harnessing the wind.
The wind was also used to dry the laundry and of course separate the wheat from the chaff. Windmills also powered small grain mills and even small water pumps to direct water to a livestock trough or small garden.
If there was a force of nature that could provide power to accomplish a task, the Amish harnessed it and put it to good use.
Food preservation was another primary skill pursued by the Amish. Canning was a regular activity and their pantries and root cellars were always filed with the results of their canning efforts.
They were also expert at curing and smoking meats and a smokehouse was a common and often necessary addition to any Amish farm. The smokehouse was used to both smoke the cured meats and to store them over time.
Dehydrating foods and vegetables using the sun was another common Amish practice. From raisins to sun-dried tomatoes, if it could be sun-dried it found its place in the Amish sun.
Just as many foods were fermented and given the German origins of some Amish communities, sauerkraut was often found in every Amish pantry.
Amish livestock went well beyond the standard flock of chickens. Horses had a constant and necessary presence in every Amish barn. Cows were raised for their milk and other dairy products. Pigs, goats and sheep were also on the farm. And of course, there were always chickens.
Wood burning stoves were a standard addition to an Amish farmhouse and chopping wood was a daily chore. Most homes also had fireplaces both for heat and cooking.
Many Amish farms also had “summer kitchens.” These were dedicated structures removed from the main house where wood-fired stoves could be used for daily cooking without making the heat unbearable in the main house in summer.
Wood burning cook stoves were the primary centerpiece in any Amish kitchen and they not only provided additional heat in winter, but were used to cook everything.
The Amish also cooked outside whether they were roasting whole hogs, chickens on a spit or boiling down tree sap for syrup.
Many pioneers and native people across North America used innovative ways to keep cool in summer. The Amish kept cool using many of those traditional techniques from well designed venting to the use of cold traps.
Basements and root cellars were always a cool location and the Amish were also mindful about keeping their animals cool.
Foods were kept cool in root cellars, basements, and with modern conveniences like propane powered refrigerator/freezers.
Ice was often harvested from ponds and lakes in winter and dedicated ice-houses were used for year-round cold storage of foods. They also were quick to use ice-boxes in their kitchens and have even been known to use old electric refrigerators without electricity to both contain the ice for cooling, and to take advantage of the insulation properties of any refrigerator.
Off-grid doesn’t mean the electricity is always off to the Amish. It means they are not connected to a networked power grid, but they still find ways today to generate electricity.
Solar power is both used and embraced by many Amish communities as an independent source of power. One reference to the use of solar power by the Amish referred to it as connecting to “God’s-grid.”
The solar panels are sometimes hooked to a solar generator, and rooftop solar setups even heat water for use in the Amish household.
Windmills to generate power are also embraced, and if a stream or creek is running through their property both ram pumps for pumping water, and water wheels for power generation are quick to appear.
Much of the electricity generated is used to power wood working tools like planers, saws and other workshop tools. The power is also used to generate electricity for basic lighting and appliances.
Lighting options for the Amish are wide-ranging from oil filled hurricane lamps to kerosene lanterns, candles and candle lanterns, and even LED flashlights and lamps powered by solar rechargeable batteries. Hand-cranked flashlights are another option.
Some of it sounds like technology the Amish would shun and some Amish communities would agree. On the other hand, they are embraced by other Amish communities given the fact that these off-grid lighting options are independent of the grid.
A horse and carriage are the traditional mode of transportation for the Amish. But they also use bicycles often with an attached buggy-cart, and some of the younger Amish generation has been spotted on roller skates and skateboard scooters.
Whenever long distance travel is required the Amish usually arrange for someone else to drive them to their destination. They won’t own or drive a traditional car, van or truck but when necessary will accept the need to travel as a passenger.
It’s rare for the Amish to visit a doctor or hospital with any frequency, although they will not hesitate in a desperate emergency. In many instances, the Amish turn to herbal medicine and natural treatments for their ailments.
The Amish are generally in very good health due to the amount of their strenuous physical activity and their essentially organic diet of farm raised foods. They also shun alcohol, tobacco and the other excesses of society that often lead to health issues.
There are books about Amish natural remedies and many of their herbal treatments that have been used and improved over hundreds of years.
Some of us think of crafts as a hobby. To the Amish, crafts are a way of life. In a social group that typically avoids the commercial offerings of modern society the ability to do-it-yourself is both necessary and expected. Here are just a few of the craft skills the Amish have both mastered and pursue on a regular basis:
There’s more and if there’s something that needs to be made by hand it’s a good bet the Amish are making it.
It didn’t take a pandemic to motivate the Amish to home-school their children.
It’s totally consistent with their philosophy and the fear that outside and corrupt influences will affect their children and their community.
Traditionally, the Amish home-schooled their children up through 8th grade. At that point, some shifted their children’s education to mastery of a specific trade as a source of future income and security.
The trades taught to Amish children started much like all trades are acquired. It started with an apprenticeship usually guided by an expert in the community. The product of their trades were then used to either generate income; used as barter or to supply the immediate family with necessary goods and skills.
These dedicated trade skills were in addition to the previously mentioned craft skills that were seen as expected and common knowledge. The trades that the Amish are known for include:
In addition to farming and animal husbandry, the Amish are expert at wild foraging. Their ability to recognize trees, wild berries, wild mushrooms and other edible wild plants not only supplemented their farming efforts, but provided additional nutrition beyond conventional vegetables and fruits.
Traditional commerce was often a challenge for the Amish. As a community that actively avoided the outside world, the idea of a traditional job with a paycheck was not always a viable possibility. As a result, barter was a very important part of Amish commerce and trade.
The barter items ranged from eggs to fruits and vegetables and even meat and dairy products. They also bartered their crafts from handmade furniture to anything else they could craft or make.
In addition, the Amish bartered their skills for goods and services both within their community and the surrounding local community as well.
Beyond the skills, crafts and creations generated by Amish communities is a mindset worth considering.
Anyone with a mindset towards preparedness and self-reliance would be well-served by some of the behaviors and lessons from the Amish communities. It’s gotten them through the last 500 years, and there’s no reason to believe it won’t take them well into the next millennium.
Originally published on Homestead Survival Site.
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Filled with creamy refried beans, diced onions, and melty shredded cheese, these classic Bean and Cheese Burritos are perfect for a Cinco de Mayo celebration or party. Ready in about 30-minutes, these burritos are great for making ahead of time, regular meal prep, and even freezing for later.
Cinco de Mayo is a celebration that is held on May 5th every year. It is the anniversary of Mexico’s victory over the French Empire at the Battle of Puebla. In the United States, Cinco de Mayo is celebrated with parades that showcase appreciation for Mexican culture, particularly in the southern states with large Latino populations. With those parades come parties that include Mexican cuisine, and of course, the consumption of lots of margaritas.
If you plan to celebrate Mexican culture on May 5th this year, the best way to do so is with delicious Mexican cuisine like these classic bean-and-cheese burritos.
A bean and cheese burrito is one of the simplest and most satisfying things you can eat. At its most basic, it is a large flour tortilla wrapped around seasoned beans and melted cheese. That is all it needs to be. And yet within that simplicity there is an enormous amount of room for getting it right or getting it wrong.
The dish is a cornerstone of Mexican-American cuisine, found everywhere from roadside taqueiras in California to Tex-Mex diners in Texas. It is beloved for its affordability, its versatility, and the kind of deep, straightforward satisfaction it provides. There are no tricks and no pretense involved. It either works or it doesn’t, and when it works, it is hard to beat.
The burrito as Americans know it today traces its roots to the northern states of Mexico — particularly Chihuahua and Sonora and to the border communities that developed along what is now the American Southwest. The word “burrito” translates to “little donkey” in Spanish, though the origins of that name are genuinely disputed. Some food historians point to a street vendor in Ciudad Juárez who wrapped his food in flour tortillas while traveling by donkey; others connect it to the rolled packs that donkeys would carry across the region.
What is less disputed is that the bean and cheese burrito became a staple of Mexican-American fast food culture through the mid-20th century, popularized by taqueiras from San Diego to San Antonio. Today it remains one of the most ordered items at Mexican restaurants across the United States, and one of the most practical and satisfying things a home cook can put together on any given weeknight. The bean and cheese burrito is the kind of food that rewards restraint. The fewer things you add, the more each ingredient has room to do its job.
The bean you choose is the single most important decision in this whole process. Each type brings a different texture and flavor, and that difference shapes everything else about the burrito.
Refried beans are the traditional choice, and for most people they remain the best one. Despite the name, they are not actually fried twice the word comes from the Spanish frijoles refritos, which loosely means “well-fried beans.” The classic preparation involves cooking pinto beans until tender, then mashing and frying them in lard or oil with garlic and other aromatics. The result is a rich, creamy, savory filling that spreads evenly across the tortilla and pairs beautifully with melted cheese.
When buying canned refried beans, versions made with lard tend to have a deeper, more traditional flavor. Vegetarian versions made with vegetable oil are a perfectly good substitute if that is your preference. Either way, warm them up before assembling your burrito and taste them first a little cumin, garlic, and lime juice go a long way toward elevating even an ordinary can.
Black beans are earthy, slightly sweet, and work particularly well in California-style burritos. They pair nicely with sharper cheeses and fresh salsa, and their color makes for a striking contrast when the burrito is sliced. You can use them whole for a heartier texture or mash them partially if you want something closer to the creaminess of refried beans.
Whole pinto beans are a good option if you want more texture in the filling. They hold their shape inside the tortilla and give you a chunkier, more substantial bite. Seasoned with cumin, chili powder, garlic, and a squeeze of lime, they make a filling that feels a little more rustic and satisfying than their refried counterpart.
Cheese in a bean and cheese burrito is not just about flavor. It is also a binder — the element that holds the filling together and prevents the whole thing from feeling dry or sparse. The right cheese, properly melted, turns a collection of ingredients into something cohesive and satisfying.
Monterey Jack is the benchmark for this application. It melts smoothly and evenly, has a mild, buttery flavor that complements beans without competing with them, and produces that creamy, sauce-like consistency that makes every bite feel well put together. If you are not sure which cheese to use, start with Monterey Jack.
Sharp cheddar brings more flavor to the party tangier, bolder, and particularly good alongside black beans where you want a little more contrast. Because sharp cheddar can be a bit crumbly when it melts, many people blend it with Monterey Jack to get both the flavor of cheddar and the smooth melt of Jack. That combination is hard to argue with.
Oaxaca cheese, or queso Oaxaca, is a stringy melting cheese that behaves a lot like mozzarella. It stretches when you pull the burrito apart, has a mild and slightly salty flavor, and gives the whole thing a distinctly Mexican character that is difficult to replicate with any other cheese. If you can find it and most Mexican grocery stores carry it, it is worth trying at least once.
A great bean and cheese burrito requires a great tortilla. That means a large flour tortilla ten inches at minimum, twelve preferred that is fresh, soft, and pliable enough to fold without cracking. A stiff or low-quality tortilla will split before you finish folding it, and no amount of good beans and cheese can fix that.
If you have access to a local tortillerÃa, fresh tortillas are always the best option. A good grocery store brand is a fine substitute look for one with a short, clean ingredient list. Before you fill anything, always warm the tortilla on a dry skillet for about thirty seconds per side. This makes it soft and slightly toasted, dramatically reduces the chance of cracking, and improves the overall flavor in a way that is easy to underestimate until you try it.
The fold is where a lot of people go wrong. The most common mistake is using too much filling an overstuffed burrito cannot be folded cleanly and will fall apart. Start by placing your filling in the lower third of the tortilla, keeping at least two inches of empty tortilla on each side and at the bottom. Fold the bottom edge up and over the filling, then tuck in both sides firmly. From there, roll the burrito upward in one clean motion, keeping the sides tucked as you go, and finish with the seam facing down.
Once folded, put it seam-side down on a hot dry skillet for a minute or two. This seals the fold, crisps the exterior slightly, and gives the burrito the kind of structural integrity that makes it easy to eat without everything falling out at the first bite.
You really won’t need much to whip up these delicious Mexican entrees. Here’s what you will need:
Most of your time spent preparing this recipe is assembling the burritos. These classic bean-and-cheese burritos are quick and easy to whip up.
Gather your ingredients, so you’re ready to make the bean-and-cheese burritos. Preheat your oven to 375°F= (190°C).
Grab a saucepan to heat the refried beans, then scoop them into the pan. Add one cup of cream, sour cream, or broth as your preferred liquid. It will thin the beans so you can spread them more easily. I had never heard about the cream being added. Oh my gosh, why did I not know this secret?
As mentioned, it will thin the beans so you can spread them more easily. Look how much creamier the refried beans have become.
Warm the tortillas on a griddle or in the microwave. Warming them softens them makes them easier to roll.
Grab a tortilla, and spread 3 tablespoons of refried beans in the center. Sprinkle some chopped onions on the refried beans. Spoon a little taco sauce over the chopped onions. Sprinkle some cheddar cheese on top of the chopped onions. Use your favorite taco sauce. This is my second secret, I used Taco Time sauce. Taco Bell taco sauce would work as well.
Fold the sides in and roll the tortillas into burritos. Place the bean and cheese burritos on a cookie sheet with some parchment paper (it makes clean-up easier).
Spray vegetable oil on the burritos.
Bake your burritos for 12-15 minutes, or until heated through.
Serve with salsa, sour cream, black olives, and guacamole. Enjoy.
Surprisingly, burritos are pretty healthy for you. They are made with fiber-rich beans that also add a lot of protein. In fact, bean-and-cheese burritos pack 10.1 grams of protein. Cheese is carb-free, and onions are good for you. If you want to make these burritos even healthier, use low-carb or Keto-friendly tortillas.
According to the USDA, any food that has been at room temperature for longer than two hours should be thrown away. This is because, at room temperature, bacteria grow incredibly fast. In fact, even reheating something that has sat out at room temperature for longer than two hours will not be safe from bacteria.
Nope! If you prefer a slightly crisp texture, you can cook them in a large skillet on the stovetop. Lay the burritos down on a hot skillet with the folded side down first. Cook for 3-5 minutes, or until toasted, and then flip them over and cook them on the other side for an additional 3-5 minutes.
To store any leftover burritos, place them in an airtight container or a Ziploc bag and refrigerate them. Burritos are good for up to a week in the refrigerator.
To freeze your burritos to eat at a later time, wrap them with plastic wrap and then place them in a freezer Ziploc bag. You can freeze them for up to 6-months.
To reheat frozen burritos, take them out of the freezer the night before and allow them to thaw in the fridge. Once they are thawed, you can reheat them in the microwave for 2-minutes, or bake them in the oven at 350°F for 10 minutes.
I like to serve these burritos with guacamole, sour cream, or salsa. Although they are delicious all on their own, you may want to add a few sides to go with your burritos, especially if you’re making a whole Cinco de mayo meal! Here are my favorite side dish recommendations:
Please let me know if you make these bean-and-cheese burritos for your family. You don’t have to understand the significance of the Mexican holiday to fully enjoy this Mexican meal. It’s all about cooking from scratch and eating at home. May God bless this world, Linda
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In the summer of 1962, the United States carried out a secret test that could have changed the course of history. It was called Starfish Prime and it was part of a larger series of high-altitude nuclear experiments known as Operation Fishbowl. Most Americans have never heard of it. Yet the effects of that single […]
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