The 5 Best Herbs To Stop Spring Allergies

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Butterbur. Image source: Pixabay.com

If you are one of the millions of people who suffer from springtime allergies — sometimes called hay fever — then you already know that finding the perfect solution means finding ways to treat those annoying symptoms, rather than actually “curing” the problem.

Our ancestors used herbal remedies for thousands of years before the first commercially made anti-histamines were available.

I’m fortunate in that I have no known allergies to anything. My husband, though, is not so fortunate. But he did find a solution that seems to work remarkably well after following the recommendation of an old-timer who grew up in our area. (I’ll fill you in on that at the end of this article.)

Here are five herbs that are known to help bring relief from those springtime allergies:

1. Stinging nettle

If you have ever touched one of these plants (and I have), then you are probably thinking this idea is crazy, but I’m not suggesting that you eat fresh leaves! This plant, besides being rich in vitamin K and beta carotene, has been shown in studies to help relieve allergy symptoms almost as well as the usual prescription medications. You should start taking freeze dried supplements a few months prior to allergy season arrives in your area for best results.

2. Butterbur

Like stinging nettle, butterbur has been used for ages to help relieve allergy symptoms. This little plant opens airways to improve breathing due to its ability to inhibit leukotrine, which causes swelling of our airways. Butterbur also is said to work as well as drugs like Zyrtec, but without making you feel sleepy. Consume butterbur supplements a few months before hay fever strikes.

3. Tinospora cordifolia

Tinospora cordifolia.

Also known as guduchi or moonseed, this plant, native to India, has been used to treat hay fever symptoms for perhaps thousands of years in its homeland.

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The heart-shaped leaves of this plant have been reported to stop sneezing, itching, runny nose and watery eyes. The supplement is usually sold as a tablet and unlike other herbal supplements, you can take it just a week or so, or even when symptoms start, to find quick relief.

4. Ginkgo biloba

Although you might think of this as the energy herb, consuming this supplement also has been shown to help manage allergy symptoms. Ginkgo biloba works as a natural anti-inflammatory and also contains several antihistamines, which makes it a natural when it comes to stopping those allergy symptoms.

5. Reishi mushrooms

Sometimes called the mushroom of immortality for its numerous health benefits, Reishi mushrooms have been used as medicine by the Chinese and Japanese since ancient times. These mushrooms act as natural antihistamines due to the high level of compounds called lanostan, which inhibits the release of certain chemicals in the body. Reishi isn’t the type of mushroom you want to eat with a meal, however, as it is very woody and hard. The recommendation for allergy relief is to consume a supplement with 1,000 mgs three times each day.

Now, let me tell you what actually worked for my husband. I did not include it in the list because, technically, it’s not an herb.

I live in a secluded part of the mountains, among wonderful pine trees, oak trees and tons of wildflowers. While they don’t bother me, they certainly do bother my husband. An old-timer who has lived here all his life told him that he used to have allergies when he was young. However, he was given local honey when he was a youngster and he never had a problem with allergies again.

It seems as if everyone here raises bees, so getting local honey isn’t a problem. My husband took one tablespoon of raw honey from the local beekeepers here every single day. (He switched providers every time he finished a jar to ensure he would get a good mixture of wildflower honey.) It probably took a year, but one spring, he noticed that he hardly sneezed and had no other reaction to the pollen.

I’m not a doctor, but it only makes sense that this worked because he allowed his body to get small doses of the pollen and, over time, he developed an immunity or resistance to it.

I’m certain that if we travel and he encounters pollen from other plants that aren’t indigenous to our part of the world, his symptoms will return. However, for now, isn’t this a sweet little trick to stop allergies where you live?

What advice do you have for stopping springtime allergies? Share your tips in the section below:

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Backseat Car Organizer

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Keep kids busy in the car! This backseat organizer makes eating & playing easier, while side storage pockets keep crayons, paper & cards right at little fingertips. Kids are less frustrated when they can easily reach the things they need! Find this Backseat Car Organizer in the link below…

Find it HERE…

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Article Source Here: Backseat Car Organizer

DIY: A $10 Indestructible Off-Grid Cooking Stove

The blog post DIY: A $10 Indestructible Off-Grid Cooking Stove is courtesy of http://ift.tt/1nr27gs

A rocket cook stove is a super-efficient stove that can use just about anything for fuel — including small twigs, scraps of wood or even dried dung if you’re really in a pinch.

The principle behind the operation of the rocket stove is quite simple: a direct-to-cooking-surface insulated combustion chamber ensures nearly complete combustion of the fuel, giving off more heat, and burning the material quickly and intensely.

Although often used as portable cook stoves, rocket stoves are great alternatives to barbecues and fire pits, using much less fuel. This means you collect less wood. It also means you save money by not having to purchase propane.

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Let’s get right into how you can make your own rocket cook stove with minimal time and money. In fact, you probably have most of what you need to build the stove laying around the house, and if not, you can cheaply buy the materials. Assuming you already have a drill and most of the essential parts (like a wheel barrow), you likely can build this for under $10.

Materials

• Plastic 5-gallon bucket
• Reciprocating saw or other cutting tool to cut PVC pipe and bucket
• 4 feet of 4-inch PVC or similar pipe
• Drill with bit
• Concrete mix
• Shovel or mixing device
• Concrete mixing container – e.g. wheel barrow
• Measuring tape
• Piece of metal for burn chamber fuel tray
• Refractory sand (optional)
• A marker to mark cuts on the PVC pipe and bucket
• Water

Step 1: Mark the Intake

Measure about 2 ½ inches from the bottom of the bucket and make a mark. This is where the bottom of the hole for the intake pipe will go. Place the bottom of the pipe against the mark and trace a circle around the pipe with your marker.

Step 2: Cut the Intake Hole

Drill holes all around the marked intake circle so you can get your reciprocating saw blade in and cut your intake hole.

Step 3: Cut a Concrete Release Line

For ease of getting the bucket off once the concrete dries, you can cut a line from the top of the bucket downward toward the middle of the hole. Tape it with duct tape so it stays together when the concrete is added.

Step 4: Cut and Fit the Pipes

Measure and mark the pipe on a 45-degree angle where you will make a cut, making sure there will be enough pipe to extend beyond the top of the bucket for the combustion chamber outlet pipe, as well as for the intake pipe to extend beyond the intake hole. You can use a simple square to mark the angle.

Step 5: Mix Concrete, and Fill the Bottom

Mark the inside of the bucket with the marker at the height of the bottom of the hole.

Mix the concrete, adding sand or even refractory sand if you want the stove really to stand up to the heat. The consistency should be fairly thick. As you fill it, continually tamp down the concrete using whatever is around, being careful to use something smaller to tamp it down around the edges to make sure no air pockets are left.

Step 6: Reinforce Bottom

Once you’ve filled the bucket about halfway to the bottom of the hole, you may choose to reinforce this thinner bottom area with something like chicken wire by simply laying it on top and then continuing to fill the concrete up to the hole. 21.jpg, 22.jpg. Continue to tamp as you fill.

Step 7: Fill with Concrete

Fit the pipes into the hole, and fill it the rest of the way with concrete, tamping as you go.

Step 8: Partially Set, and Remove Pipes

Let it sit for a couple of hours and then carefully remove the pipes by twisting a little and raising slowly.

Step 9 Set Further and Remove Bucket

After a day or so you should be able to remove the bucket so the concrete sets faster. First, remove the tape, separate the release line and then carefully pull off the bucket.

Step 10: Set Completely and Put in Fuel Shelf

After another day or two you will notice the concrete turn a lighter grey. You can now add your fuel shelf, making an inch or so of space underneath it. Any piece of metal that you can bend and shape into the hole will do. You also may choose to place a grill on the top that gives some lift off the top of the stove to allow the air to flow out better.

That’s all there is to creating your own simple-yet-highly efficient rocket cook stove on the cheap. Consider keeping your pipes and bucket so you can quickly make more stoves for your friends and family.

If you liked this article or know of a different way of making rocket cook stoves, feel free to share your thoughts in the comments below!

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Homemade 30 Minute Mozzarella Cheese Recipe – Plus Bonus Ricotta Cheese

The post Homemade 30 Minute Mozzarella Cheese Recipe – Plus Bonus Ricotta Cheese is courtesy of Total Survival

I recently decided to try my hand at home cheese making with friends, and it came out delicious! I used the “30 Minute Mozzarella Cheese” recipe from Ricki Carrol's book “Home Cheese Making“. Ricki also features this recipe on her website at www.cheesemaking.com.

This easy mozzarella cheese recipe works best with whole milk. Since I have a friend with a cow, we used raw milk, which worked just fine. You may use skim milk, but the yield will be lower and the cheese will be drier. You cannot use UHT (Ultra High Temperature) pasteurized milk. The extreme heat damages the protein in the milk and it comes out looking like ricotta, no matter what recipe you use. Try switching brands of milk if your cheese fails.

Homemade 30 Minute Mozzarella Cheese Recipe

Ingredients

1 1/2 level teaspoons citric acid dissolved in 1/2 cup cool water
1 gallon pasteurized whole milk
1/4 teaspoon liquid rennet (or 1/4 rennet tablet) diluted in 1/4 cup cool, unchlorinated water
1 teaspoon cheese salt (optional)

Directions

1. Gently bring the milk up to 55°F ( 13°C) in a large, stainless steel pot. While stirring, add the citric acid solution to the milk and mix thoroughly.

This mozzarella recipe is so simple that the boys usually handle it themselves.

2. Heat the milk to 90°F (32° C) over medium-low heat, stirring constantly. Remove the pot from the heat and gently stir in the diluted rennet with an up-and-down motion for 30 seconds. (We use a potato masher to move the milk up and down.) Cover the pot and leave undisturbed for five minutes.

3. Check the curd. It should look like custard, with a clear separation between the curd and whey. (If the curd is too soft or the whey is too milky, let set for a few more minutes.) Cut the curd with a knife that reaches all the way to the bottom of your pot.

4. Place the pot back on the stove and heat the curds to 105°F (40°C), gently moving the curds around with your spoon. Remove from heat and continue to stir slowly for 2 to 5 minutes. (Stirring for 5 minutes will result in firmer cheese.)

5. Scoop out the curds with a slotted spoon and put into a 2 quart microwaveable bowl. Press the curds gently with your hands, pouring off as much whey as possible. Reserve the whey. (You can use the whey to make ricotta cheese.)

***If you do not have a microwave:

After step 5, heat the reserved whey on the stove top to at least 175°F (80°C). Add 1/4 cup of cheese salt to the whey (you could probably substitute kosher salt, but cheese salt is best). Shape the curd into one or more balls, put them in a ladle or strainer, and dip them into the hot whey for several seconds. Knead the curd with spoons or gloved hands between each dip and repeat this process several times until the curd is smooth and pliable. Please be careful! This is really hot, and working with more liquid increase the risk of getting splashed! If you use the non-microwave method, you cannot use the whey to make the Ricotta from Heaven below, because the whey will contain too much salt.

6. Microwave the curds on high for 1 minute. Drain off all excess whey. Gently fold the cheese over an over (as in kneading bread) with your hands or a spoon. This distributes the heat evenly throughout the cheese, which will not stretch until it is too hit to touch (145°F (63°C) inside the curd). Rubber kitchen gloves are very handy at this stage.

7. Microwave two more times for 35 seconds each; add salt to taste after the second time. After each heating, knead again to distribute the heat.

8. Knead quickly until it is smooth and elastic. When the cheese stretches like taffy, it’s done. (See top photo in post.) If the curds break instead of stretch, they are too cool and need to be reheated.

9. When the cheese is smooth and shiny, roll it into small balls and eat while warm. Or place them in a bowl of ice water for half an hour to bring the inside temperature down rapidly; this will produce a consistent smooth texture throughout the cheese. Although best eaten fresh, it can be stored in the refrigerator at this point.

Yield: 3/4 to 1 pound from 1 gallon milk

With some experimentation, I found you can pull this mozzarella cheese into strips or strings – think “homemade string cheese”. Pull the strips, drop them in the water to cool, then pack them tightly in a Pyrex container or wrap in plastic wrap. They're not as pretty as the store bought ones, but they work just the same.

Although the original recipe recommended storing the cheese in water, I prefer storing it in a tightly sealed container without water. Water storage makes the cheese soft and washes out the salt.

Optional Lipase Powder

If you want to add lipase powder to give the cheese more flavor, use 1/8 – 1/4 teaspoon, dissolved in 1/4 cup cool water and allowed to sit for 20 minutes. To start, probably try the mild and see how you like the flavor. Add the lipase and water mixture at the same time you add the citric acid solution. If you add lipase to this cheese, you may have to use a bit more rennet, as lipase makes the cheese softer.

Ricotta From Heaven

(also from Home Cheese Making: Recipes for 75 Delicious Cheeses)

Ingredients

Fresh whey, no more than 3 hours old, left over from making hard cheese

Directions (other options available at www.cheesemaking .com)

1. Heat the whey in a pot until foam appears, This usually happens just prior to boiling; if the mixture boils, it will taste burned.

2. Turn off the heat; let the whey set for 5 minutes.

3. Gently skim off the foam and place the whey in a colander lined with butter muslin.

4. Let drain for 15 minutes, then refrigerate. This ricotta will keep for up to one week in the refrigerator.

Yield: About 1/2 pound per gallon of whey

*Note – I later read that the 30 minute mozzarella whey is not recommended for making ricotta (it says this in the cheesemaking kits), but mine works just fine.

We ate one batch of mozzarella fresh, and then I made more to put on homemade pepperoni pizza. It was delicious.

The ricotta was lovely, too. Very smooth and creamy, and just a tiny bit sweet. I think it would be great in homemade lasagna.

I'm looking forward to trying other cheese recipes, but these were great ones to start with – very quick and easy.

Another family favorite that may be even easier, although it takes a bit longer, is fromage blanc. Fromage blanc is a soft white cheese that is great as a spread or dip. (Or for topping spuds – yum!) It can also be used in cooking.The recipe only has five steps – that's it! Learn how to make fromage blanc in this post.

You may also enjoy our other recipes, such as, “Never Buy Bread Again – 13 Homemade Bread Recipes“.

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Homemade 30 Minute Mozzarella Cheese Recipe – Bonus ricotta cheese

Quick and easy homemade mozzarella recipe.

• Author: Laurie Neverman

Ingredients

1 1/2 level teaspoons citric acid dissolved in 1/2 cup cool water
1 gallon pasteurized whole milk
1/4 teaspoon liquid rennet (or 1/4 rennet tablet) diluted in 1/4 cup cool, unchlorinated water
1 teaspoon cheese salt (optional)

Instructions

1. Gently bring the milk up to 55°F ( 13°C) in a large, stainless steel pot. While stirring, add the citric acid solution to the milk and mix thoroughly.

2. Heat the milk to 90°F (32° C) over medium-low heat, stirring constantly. Remove the pot from the heat and gently stir in the diluted rennet with an up-and-down motion for 30 seconds. Cover the pot and leave undisturbed for five minutes.

3. Check the curd. It should look like custard, with a clear separation between the curd and whey. (If the curd is too soft or the whey is too milky, let set for a few more minutes.) Cut the curd with a knife that reaches all the way to the bottom of your pot.

4. Place the pot back on the stove and heat the curds to 105°F (40°C), gently moving the curds around with your spoon. Remove from heat and continue to stir slowly for 2 to 5 minutes. (Stirring for 5 minutes will result in firmer cheese.)

5. Scoop out the curds with a slotted spoon and put into a 2 quart microwaveable bowl. Press the curds gently with your hands, pouring off as much whey as possible. Reserve the whey. (You can use the whey to make ricotta cheese.)

***If you do not have a microwave:

After step 5, heat the reserved whey on the stove top to at least 175°F. Add 1/4 cup of cheese salt to the whey. Shape the curd into one or more balls, put them in a ladle or strainer, and dip them into the hot whey for several seconds. Knead the curd with spoons or gloved hands between each dip and repeat this process several times until the curd is smooth and pliable. Please be careful! This is really hot, and working with more liquid increase the risk of getting splashed! If you use the non-microwave method, you cannot use the whey to make the Ricotta from Heaven, because the whey will contain too much salt.

6. Microwave the curds on high for 1 minute. Drain off all excess whey. Gently fold the cheese over an over with your hands or a spoon. This distributes the heat evenly throughout the cheese, which will not stretch until it is too hit to touch (145°F (63°C) inside the curd). Rubber kitchen gloves are very handy at this stage.

7. Microwave two more times for 35 seconds each; add salt to taste after the second time. After each heating, knead again to distribute the heat.

8. Knead quickly until it is smooth and elastic. When the cheese stretches like taffy, it’s done. (See top photo in post.) If the curds break instead of stretch, they are too cool and need to be reheated.

9. When the cheese is smooth and shiny, roll it into small balls and eat while warm. Or place them in a bowl of ice water for half an hour to bring the inside temperature down rapidly; this will produce a consistent smooth texture throughout the cheese. Although best eaten fresh, it can be stored in the refrigerator at this point.

Yield: 3/4 to 1 pound from 1 gallon milk

You can pull this mozzarella cheese into strips or strings – think “homemade string cheese”. Pull the strips, drop them in the water to cool, then pack them tightly in a Pyrex container or wrap in plastic wrap.

Store cheese in a tightly sealed container and use within a day or two.

Notes

Optional Lipase Powder

If you want to add lipase powder to give the cheese more flavor, use 1/8 – 1/4 teaspoon, dissolved in 1/4 cup cool water and allowed to sit for 20 minutes. To start, probably try the mild and see how you like the flavor. Add the lipase and water mixture at the same time you add the citric acid solution. If you add lipase to this cheese, you may have to use a bit more rennet, as lipase makes the cheese softer.

Originally published in 2011, updated in 2017.

The post Homemade 30 Minute Mozzarella Cheese Recipe – Plus Bonus Ricotta Cheese appeared first on Common Sense Homesteading.

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7 Quick Tips For Keeping Snails And Slugs Out Of Your Garden | Survival Gardening

The article 7 Quick Tips For Keeping Snails And Slugs Out Of Your Garden | Survival Gardening was first published to http://ift.tt/1nr27gs

The most common belief about snails and slugs is that they are the same but, they are not. They do, however, have something in common – they are quite damaging to gardens!

Keeping The Snails And Slugs Away

The main physical difference between them is snails carry a shell and slugs do not. Here are brief descriptions on what they each look like.

• Snails are grayish in color and their shells range in color from white to brown to almost black. The shell can also be mottled or striped. A snail has 2 tentacles on its head.
• Slugs, as mentioned above, do not have a shell. They range in color from light yellow to gray to almost black. They range in size from ½ inch to as long as 10 inches. Like their cousin, they also have 2 tentacles on their head.

They will target almost any vegetation that is wet or moist. The damage they leave behind are obvious holes in plant leaves and flowers including succulent plants and plants that grow low to the ground. They both can demolish young seedlings and will leave just the stem behind.

Due to the fact that snail and slug damage can resemble damage done by insects such as caterpillars and grasshoppers there is one telltale sign – the slime trails that snails and slugs leave behind. The slime trails are silvery, reflective lines left behind on the plant leaves and the outer surface of pots. Another way to possibly tell who the true culprit is: caterpillars, for example, leave behind droppings that resemble tiny pellets.

The reason why you may not see them much at all during the day is because snails and slugs are mostly nocturnal but can be spotted on extremely cloudy and wet days.

Let’s talk deterrent. What can you do is deter these 2 pests? In this article, I will share with you all natural solutions to keep your survival gardens snail and slug free this gardening season.

Petroleum Jelly

Great for raised gardens and potted plants! Just smear petroleum jelly around the edges of the pots or raised garden beds. Snails and slugs simply will not cross the path of the petroleum jelly.

Some gardeners add cayenne pepper, salt, or ginger powder for extra measure!

Crushed or Broken Eggshells

Even though there has been evidence of snails and slugs crossing over paths with sharp like edges to get to their dinner, some gardeners swear by this method!

Simply apply a layer (or two) of crushed or broken eggshells to the soil surrounding the plant. The key here is to make the area of eggshells as sharp and jagged as possible. It is very likely that the snail or slug will find it too cumbersome to cross over the roughness of the crushed or broken eggshells and turn right around and leave.

Copper

The mucous (or slime) of a snail or slug does not mix with copper and when they cross copper they will get a mild shock.

Wide copper barriers up to 6 inches are recommended as some snails and slugs can be quite large. Copper mesh or flat pieces of copper will work best for this deterrent method.

Tip: Copper can tarnish over time which will make it lose it’s effectiveness to deter these pests. Cleaning the copper or replacing it when it does become tarnished is highly recommended.

Pistachio Nut Shells

These shells have two qualities that snails and slugs hate – they are sharp and salty!

Simply place a thick layer of pistachio nut shells on the soil surrounding the plant. You do not have to replace the shells. They will rot down into the soil over time which will greatly benefit the soil and, of course, the plant. Add more shells as needed.

Sand

Due to it’s dry and barren texture, sand is another substance that snails and slugs do not like.

Put a ¼ inch barrier of fine sand around the edges of garden beds and at the base of plants to protect them from these pests.

Sawdust

The denseness of sawdust is extremely unappealing to snails and slugs and they will not cross this barrier. Simply place a ¼ to ½ inch barrier around the edges of potted plants or garden beds.

Pick Them By Hand

Please do not use your bare hands as the slime of these pests does not come off easily. Wearing disposable plastic gloves is highly recommended.

The best time to do this is dusk or early morning especially in damp conditions. When you spot one, it is best to scoop them up with a spoon. The next step is totally up to you, of course. You can release them in an area where you know they will not be a pest and cause damage. To instantly kill snails or slugs, sprinkle them with good amount of salt or squirt them with ammonia.

What do you use to keep away snails and slugs? Tell us in the comment section below.

If you’re looking for useful survival gear that you can’t make at home, check out the Survival Life Store!

Check out these articles on other common garden pests and how to deter them from ruining your survival garden!

Natural Ways to Repel Grasshoppers

Send Raccoons Packing with These 8 Natural Deterrents

Interested in plants that repel insects and other pests? Check out this article!

Plants That Repel Insects and Pests

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Originally Published Here: 7 Quick Tips For Keeping Snails And Slugs Out Of Your Garden | Survival Gardening

14 Garage Makeover Ideas Worth Exploring This Spring

7 Critical Concealed Carry Skills That Will Keep You Alive

7 Critical Concealed Carry Skills That Will Keep You Alive is courtesy of http://ift.tt/1Qfw8v0

Image source: Pixabay.com

Most people who apply for a concealed carry permit fail to take into consideration that effective concealed carry is actually a lifestyle change.

Approximately 80 percent of the licensed students I work with report that they usually don’t carry on a daily basis. Most say they carry only in their vehicle or while traveling.

Along with the decision to carry daily come some changes in how you go about day-to-day life. Your attire most likely will need to change. (I recommend concealed carry over open carry.) If you carry off-body in a purse, bag or other off-body manner, this will require some adaptation.

Once you’ve established carry methods, your training should continue. This article will cover some key areas to cover in your concealed carry training.

As always, practice and live by the four critical gun safety rules:

1. Treat all guns as if they are loaded.
2. Don’t let the muzzle cover anything you are not willing to destroy.
3. Keep your finger off the trigger until the sights are on target and you’re ready to shoot.
4. Be aware of your target and what’s around it.

With that in mind, let’s examine seven critical skills you need to practice for everyday carry:

1. Getting the handgun into play if needed

Can you draw your handgun from its place of concealment efficiently? For most folks, getting the pistol out of concealment will present its own challenges and must be practiced. It will require more effort than when drawing from a strong-side open carry setup. Also, what about getting the gun back into its hiding place once the incident is over? You will want to establish a good grip while drawing (a fundamental of marksmanship), and your concealment method should help facilitate this. Practice your concealment draw method now, ahead of any stressful incident in the future that you hope never happens.

2. Defensive accuracy

If you must shoot, then hit what you’re shooting at. There is bullseye accuracy and then there is self-defense accuracy. Your goal should be to blend the two…. meaning you want a combination of speed and accuracy. Shooting lightning fast is great — to the extent you can hit the intended target. Shooting well is a perishable skill; you must hone this skill with solid training. Visit Pistol-Training.com for some excellent drills, or spend some lesson time with a qualified trainer.

3. Running the gun

I always have suggested to students that shooting accuracy is only half the battle. Skills such as emergency or speed reloads, malfunction clearances, one-handed shooting with both right and left hands and again drawing the gun from concealment are just some basic skills every armed citizen should develop and feel confident doing. I teach and practice these skills constantly, both for students and myself.

4. Moving to and shooting from cover

A deadly force confrontation happens in seconds. However, the situation may allow you escape and avoidance (which you should do if at all possible), or you could find yourself needing to take cover. Cover is any object that hopefully will stop incoming bullets. If possible, you should add into your training the act of moving to and shooting from cover.

The Self-Defense And Hunting Weapon That Doesn’t Require A Firearms License!

Image source: Max Pixel

For most people, this will be a different experience that can change how a person grips their handgun and sees their sights. Practice shooting from kneeling, sitting and prone now, instead of always keeping your feet planted in one place and hoping you will never have to move into an uncomfortable shooting position.

5. Dim light shooting

You must be able to identify your threat! There have been far too many tragic cases where a person shoots their own loved one believing they were an intruder. I ALWAYS carry a handheld flashlight and know how to shoot with the light in my support hand. You should have this skill, too. After all, approximately 60 to 70 percent of crime happens in dim light conditions. Depending on the technique used, this may mean firing your pistol one handed … a skill I recommend you train for. A weapon-mounted light system may or may not be appropriate, depending on the risk of flagging innocent people and your carry method.

6. Distance shooting

While most encounters (over 90 percent) occur from about seven yards or less, there could be a situation where a longer shot must be made. With the increase in active shooters, a shot from 12 to 25 yards or farther may be the only option. With a handgun, this can be a challenge for even the seasoned shooter. Train to make center mass shots at least out to 25 yards with your EDC handgun. As with all shooting, your marksmanship fundamentals must be constantly reinforced.
Distance shooting will test these skills.

7. Scenario based or “force decisions” training

Scenario-based training is one of the best techniques you can employ to prepare for an encounter you hope never comes. This type of training should be done in a highly safe and secure manner with qualified trainers, and only with Simunition or airsoft guns. Force decisions (also called reality based training) will challenge you mentally. Your mental prowess is, in my opinion, where the rubber meets the road. You can be the best bullseye shooter in the world, but making decisions under immediate high stress and reacting appropriately is what this type of training is all about. We use this training often. Many students begin to realize where their strengths and weaknesses really are.

A Final Thought

Remember that everywhere you carry, there is now a gun on the scene. Don’t let your gun be used against you. There are many cases of open carry or even concealed carry guns being taken right off the citizen carrying them. Carry discretely and securely.

As a fellow trainer once told me: “Train well and train often.”

What advice would you add? Share your thoughts in the section below:

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