Saturday, March 5, 2022

Why Paracord?

 Now that I have more time to work on projects I have been doing a lot with paracord for hunting products. It was brought to my attention not everyone knows what the craze is about paracord. A lot of people like it because it looks "cool" and "tactical" but the reality is it is one of the most versatile cords you could carry with you. For instance the survival bracelet you can find under the Country Creations post is more than just a fancy compass clip that can start a fire if you need to it also is approximately 6 feet of 550 paracord when it is unwrapped. Why is that so important? Because the "550" stands for 550 lbs of force that the cord can withstand. That's right that ~1/4cm strand can hold 550 pounds on its own so when it is braided like the dog leashes you can also find it will hold ~ 2200 lbs of force. 

    Here are a few snips from google articles as well to sum up the benefits of paracord:

"Paracord can always be braided or doubled up for extra strength or deconstructed for finer thread, making it incredibly versatile. Its ends can melted or crimped to prevent fraying, and its nylon construction can withstand nature's elements, making it the go-to survival tool in emergency preparation kits."

"Is paracord the same as rope?

Paracord is about 3/16 of an inch in diameter, which makes it thick enough to securely hold up to 550 pounds without breaking. ... Tactical rope is smaller than paracord, measuring in at about 3/32 of an inch in diameter. This makes tactical rope ideal for tying knots or making lanyards or survival bracelets"

"10 Ways to Use Paracord in a Survival Situation
  • Cut Through Zip Ties. ...
  • Burn It Up. ...
  • Keep Bears at Bay. ...
  • Make a Fire. ...
  • Build a Survival Bow. ...
  • Try a Paracord Trap. ...
  • Go Fish. ...
  • Lure Them In."

Link for reference attached to this last one because there may be additional questions on some of those uses!

There are so many uses and good reasons why any outdoorsman, camper, hiker or nature lover should keep paracord on them when in the woods!

Wednesday, March 2, 2022

Country Creations

                           Country Creations

    Current Inventory / Services ~~

All orders are subject to a $7 shipping and handling fee unless otherwise specified on certain items

Please email to place orders

Custom Trapper Hat- 

Tanned fur must be provided for this service. I am capable of making beautiful flannel or fur lined trapper hats with any tanned fur provided by the purchaser. Please make sure your hides are in good condition and have been appropriately tanned. Unworkable furs will be returned to the customer, this would include hides too thin or pelts releasing hair too easily. Example of a flannel lined trapper hat that was pieced together with five different pelts from various animals from a trapper in North Carolina. Merino wool can also be used for an additional cost. Please email for pricing .




Two Drop Call Lanyard ~~

These two drop call paracord lanyards can be made in any color available through Paracord Planet they are $20 each and additional $2.50 for every two additional drops requested. Standard shipping applies. Here are a few examples of lanyards made previously. All Paracord Planet Cord is made in the USA! 

Breakaway Cotton Lanyard ~~

These breakaway cotton lanyards are great for any office worker, sporting cute designs and matching wristlets they will be sure to add a little color to your day! As more patterns are available I will upload photos here! Lanyards - $12 / Wristlet - $5/ Both -$15 plus shipping

Fishing Rod Ties ~~

These ties are excellent for breaking down rods for travel! No need to fight a rubber band or hair tie over your rods anymore. These ties are adjustable, just slide them on and cinche them up with the cobra woven paracord knot on the slip cord. Fishermen at the Pulaksi River love them and pay upwards of $25 a set! But you can get them here for just $7 with reduced shipping of $2 if shipped alone. These are also made with Paracord Planet cord and can be custom ordered!

Survival Bracelet ~~

These survival bracelets are made to order so please be sure you measure your wrist correctly. Use either a piece of string or fabric tape for an accurate measurement. All measurements will have ~1.5" added to account for the bulkiness of the cord once it is braided and the clip. DO NOT add the additional 1.5" to your measurement I will do that when I start braiding the cord.  As with all the other paracord items these come in all colors available through Paracord Planet. Each bracelet has a survival clip that has a whistle, compass and flint and steel. Custom Bracelet- $15 plus shipping

Flint and steel is located in the center of the clips when open

Custom Leash and/or Wrapped Collar ~~

These paracord leashes are made to order and can be up to 12' long (check cord style for tracking) or short control style at 24". Depending on length the price will vary between $15 and $45- check cord style being $45, standard 4' leash $15 and control leash $25 as it will be double cobra weave wrapped for security. All wrapped collars are the price of chosen collar and $10 to wrap. All leashes and collars can be customized with any two colors from paracord planet. $7 shipping applies to orders under $30. 

Check cord and wrapped collar

Heavy duty matte black clip reinforced with double cobra weave

Turkey Tote~    

 Adult size paracord turkey tote $20 
Measures 42" long 
Most turkey totes I've seen have a single strand of cord on the bottom with a simple slip knot which will stretch over time especially when wet. I chose to do braided throughout and chrome O rings to prevent the stretching and increase longevity and durability and still delivering at a price point of $20. The second photo is to show how the turkey tote is used when hunting. The tote creates a more natural, relaxed and easy carrying position. 

Durable and built to last turkey tote with braided paracord and chrome O rings

Competitor tote, single strand foot loops with slip knot

Over the Collar Pet Cotton Bandana~

These cute bandanas are so easy to slide on and off your pets collar. I prefer this kind of bandana for my dogs because there is no need for a knot that may not come out when you need it to from a traditional bandana causing a hazard to your pet. The cotton bandanas are double layered and don't fold under and roll like traditional bandanas either. For $8 plus reduced shipping of $2 your pet will look super cute sporting one of these! I also just ordered relatree camo and hunter orange to back it for the sporting pups! Sizes small, medium and large available! I will update when the camo/ orange is available.

Embroidered Towels 

Sacred Phases- $30 plus shipping 

Green Adirondack Wildlife- $20 plus shipping 

Blue Adirondack Wildlife -$20 plus shipping 

Thanks for Shopping with Country Creations check back for updated inventory or subscribe to the blog for email notifications !!

Friday, February 25, 2022

Welcome Back- True Adirondack Living

 Hey everyone! It has been a minute since I have been able to get on and make any updates! Between the twins arrival creating a family of SIX and our big move INTO the Adirondacks (no longer living on the outskirts) we have been busy busy! If your are on my Facebook page you have seen a few of the tips and tricks I shared at the beginning of this year and I hope to get the copied over to this blog for safe keeping.

Now more than ever sustainability should be pretty high on your priority list. Here I will discuss how to make the most of what you have and what to add to your home/ homestead/ property that has a good ROI (return on investment) for sustainable living. 

Now would be a good time to go through your seeds if you garden and see what you are lacking and look into buying what you need before the stores sell out. Since the beginning of the pandemic some seeds are difficult to find in stores and sell out online within days. Don't buy more than what you need you can save your own seeds for next year and we will talk about how as well. 

Stay well everyone and welcome back to Adirondack Living !!

Sunday, September 20, 2020

Crock Pot Chicken Noodle Soup


    Well it is officially soup season and I don't have a beautiful photo of the finished product of this chicken noodle soup as it was late when I finally got a chance to dish it up for my boys but I will quickly jog through the recipe. 

Chicken Noodle Soup

2 cups of water 

1 chicken broth cube

3 chicken thighs uncooked

1 green bell pepper chopped

4 stalks of chopped celery 

1 onion chopped

4-5  large potatoes cubed

3 large carrots peeled and chopped

1 TSP garlic powder

1 TSP onion powder

1-2 TSP Italian Seasoning

Salt and Pepper to taste

4 Cups uncooked wide egg noodles

    The first thing I do is add the water, chicken thighs and broth cube to the crock pot on low for at least 4 hours. 2 cups of water won't seem like enough but I promise it is because you are essentially making your own stock with the chicken cooking in the crock pot. Once the chicken is cooked through I pull it out and set it in a glass Tupperware container to put in the fridge to cool before cutting it off the bone so I don't get burnt you can certainly pull it from the bone as soon as it is done if you are comfortable doing so. 

    Next I add all of the remaining ingredients except egg noodles to the stock and cook for another 3-4 hours on low adding the chicken back once the potatoes are cooked through so it will warm back up.

    I boil the noodles separately on the stove and serve the broth, veggies and chicken over the noodles only adding the noodles that are left over to the crock pot just before leftovers are stored in the fridge. 

    Again as with all recipes that are not for baking you can add, substitute or leave out ingredients you prefer. 

Green Tomato Salsa


At the end of every season it is inevitable there are green tomatoes left on the plants when we are due for frost. Last year I made green tomato salsa for the first time and it was a hit so I wasn't to disappointed when I had to make it again this year. Each time I can/make anything some of the ingredients are bound to change based on what I have available. I will share with you the recipe I used last year and the substitutions I made this year. The beauty of salsa is you can change ingredients you don't like for something else i.e more or less spicy

Green Tomato Salsa

20 cups of green tomatoes coarsely chopped (I typically fill a 5 gallon pail with green tomatoes and use almost all of them to make this recipe)

1 cup of red tomato coarsely chopped (this helps add some juice to your salsa)

12 serrano peppers-seeded
**substituted this year for 20 small jalapenos-seeded

6-7 small green bell peppers or 3 medium/large green bell peppers

2 red onions chopped or 1 large red onion chopped

2 white or yellow onions chopped 

5 garlic cloves chopped

1 cup of lime juice

1 bunch of cilantro finely chopped this should be about 1.5 cups loosely packed

4 TSP ground cumin

2 TSP dried oregano

4 TSP salt

2 TSP black ground pepper

Mix in pot and bring to a boil, simmer for 30 minutes, hot pack jars and process for 25 minutes.

The first thing I do is prep the green (and red) tomatoes for the processor. I core the tomato so this little stem spot is not on them as you will be placing the rest of the tomato directly into the processor and chopping coarsely. You will also want to remove any blemishes from the fruit as well that you do not want in your salsa.

Green Tomatoes in processor. It typically only takes a few bursts on pulse from the processor to get this done but multiple batches to get to 20 cups of chopped green tomato.

Coarsely chopped green tomatoes in stock pot.

I use the processor to chop everything I use in this recipe which makes clean up so much easier. Even the cilantro is tossed into the processor. Once everything is mixed into the stock pot you will want to bring your salsa to a boil and then reduce to a simmer for 30 minutes stirring often to mix in the spices.

Once your salsa is done simmering begin packing your hot jars with salsa I usually drain off some of the excess water or juice in the salsa while I am ladling it to jars so it is not too runny. I end up with maybe 2 cups of extra liquid from the cooking process that I pour down the drain. 

Once your jars are packed place in your WB canner (water bath canner) and process for 25 minutes for pint jars. Remove from water and place on canning mat and cover with a dish towel to cool. This recipe yields about 14 pints of salsa 

Store on a cool dry shelf out of direct sunlight until ready to serve! If you have a little bit extra left over that won't fill a jar pop it in a Tupperware container and send it straight to the fridge it won't be there long if your family enjoys it like mine does. 

Thursday, September 17, 2020




I didn't figure I would be sharing recipes for soup but this one that I threw together yesterday was just too good not to share.
1lb of stew beef fried in salt and pepper to taste and a table spoon of butter
1 green bell pepper
1 yellow onion
4 stalk of celery chopped
5-6 small potatoes halved
2 large chopped carrots
4 cups of water
3 beef bouillon cubes
2 tbs of better than bouillon beef baste
1 tbs of garlic powder
1 tbs of onion powder
2 tbs of corn starch to mix in 30 minutes before serving to thicken broth
Place in crock pot on high for 4-5 hours and reduce to warm until ready to serve over wide egg noodles (cook the noodles separately before serving)

Tuesday, August 18, 2020

Garlic and Herb Pasta Sauce


Well it's finally harvest time!! Over the past three days I have done 3 stock pots full of pasta sauce with this recipe!! 

Full Recipe:
15-20 lbs of ripe tomatoes
4-5 medium cloves of minced garlic
1/2 cup of fresh basil or 2 tbs dried and crushed
1/8 cup of fresh oregano or 1 tsp of dried and crushed
1/8 cup of fresh thyme or 1 tbs of dried 
1/2 cup of fresh parsley or 1 tbs of dried crushed 
1 large green bell pepper 
1 medium purple bell pepper (or any other color you want) 
1 large yellow onion
1/2 cup of granulated sugar 
salt to taste ~ 1 tsp is what I use 
3 tbs olive oil


In your stock pot put the 3 tbs of olive oil and set your stove top to low you will then want to chop your onion and peppers and add them to the stock pot and let them saute until the onion is transparent

Next you will want to mince your garlic however you feel is best for you at times I have used a mini food chopper, garlic mincer or I simply use my knife to crush and mince to my desired chunkiness,

To press with a knife I use a knife with a wide blade and press down with the palm of my hand to flatten the garlic and then cut against the grains of the garlic to mince and then again the opposite way.

You can then add your garlic to your stock pot. 

Now you can take your tomatoes and pulp them, whether that is by means of blanching and dropping into ice water and skinning and coring, or with the Squeezo machine I've mentioned in my previous blog about Kitchen Gadgets. You can add the pulp as you have it ready It takes me about 3-4 pans of pulp to fill the stock pot and I add it as I need to to make more room for new pulp. Once you have all of your pulp added turn the stove top up to medium heat and get the sauce simmering. Depending on the type of tomatoes you use will depend how much you need to reduce your sauce. The more water in your tomatoes the longer you will need to simmer i.e this is why there are certain tomatoes that are superior to others for sauce, such as roma. ( I use roma and some beef stake or mountain fresh. The mountain fresh do really well in our area and are blight resistant and have very few seeds and thick pulp.)

Now that your sauce is simmering you can add your dried and fresh herbs. Basil is easiest to chop if you lay all the leaves in the same direction and roll "hot dog" style as tightly as possible and cut against the grain or short ways first then cut it the opposite way so you don't have long strips in your sauce.

There is no easy way to mince oregano pack it into a tight pile and just start chopping until it looks right. 

You'll want to add your sugar at this point as well this helps lower the acidity of the tomatoes.

Add all of this to your stock pot and simmer until you have the desired consistency. 

While your sauce is simmering sterilize your jars and lids and set them aside to cool. I do this in the water bath canner that I will can the sauce in once it is packed in to jars. I use my funnel to help prevent messes when ladeling hot sauce into the jars. I use mainly quart jars and a few pint jars if I am giving some to others for example, my gram is only one person and one pint is perfect for her to make a small meal with left overs but for my family of four a quart is equivalent to the larger cans of sauce at the store and we use the whole thing in one meal. 

Once your jars are packed and the lids are on fingertip tight having left a half an inch of head space (space from contents to the inside of the lid) you can now gently start placing the cans into the water bath with the silicone coated tongs that are in the kit I also mentioned in the Kitchen Gadgets blog. Once all of your cans are in the already simmering water make sure there is at least an inch of water covering the top of the cans. Once this is done you can place the lid over your water bath canner and process pints for 35 minutes and quarts for 40. Nearing the end of the processing time if the lid is still on it may start to boil over to prevent this when the lid starts rattling on the top of the canner I set it off to the side a little so there is space for the excess steam to escape. It's best to keep the lid on as long as possible so you don't lose too much water and have to add more, if this happens it is okay, but don't add cold water. Try to add water that is as hot as possible so you don't decrease the overall temperature in the canner. 

Once your processing time is up carefully remove your jars and set on a canning mat or a thick dish towel that is folded at least in half or double them up. You don't want to place hot jars on a cool counter the glass could shatter. Once they are all out take another towel and cover the jars so they can cool slowly and aren't exposed to any drafts. Allow 24 hours to cool and check the seal on the tops of your jars by pressing the centers of the lids. If they are down already that is perfect, if they are up and pop down this is okay but I would recommend placing these ones in the fridge and using within a week. If the top is up and when pressed pops back up this is bad and the sauce is no good and needs to be dumped out. This normally happens if there is small imperfection in the lid itself or there was something on the mouth of the jar when the lid was placed on that is not allowing it to seal properly and rarely happens but if it does it is not worth trying to salvage. Dump it out and count it as a loss. 

Label your jars and store on the shelf for up to a year!