Provident Tips.... Preparing For Our Future

Some Swirl In Your Bread

2011-12-14T19:16:00.000-06:00

Do you remember THIS RECIPE?? I have experimented countless times to find the recipe that works for our family. It may or may not work for your family as well. It's all a matter of preference! But, I continue to experiment so we can have fun with the same stuff.

About 6 months ago I tried making those sandwich rounds you find in the grocery store for $4 per half-dozen or so. After reading a bit about the subject, I discovered people making them with the recipe they enjoy. So, I did! So easy!!

Make your favorite bread dough recipe. When it tells you to shape into loaves, instead shape into 1 1/2" balls, press/roll flat to about 1/4" thick, 3-4" circle. (I like to use my tortilla press.) Place a dozen on a cookie sheet and cover. Preheat oven to recipe temperature. Don't let the rounds rise, just plump ever-so-slightly. Before placing in the oven, "dock" the rounds by taking a fork or the end of a chopstick, and gently prick it to prevent bubbles. Bake for approximately 10 minutes... until baked, but not golden. This is because you want them crust to be tender and soft, not, well, crusty. Remove and cool. Enjoy!!! A little difficult to slice, but you get the hang of it. Definitely worth the calorie cut, taste, and you can use them for mini pizzas in a jiff!!!

Onto the SWIRLS!!! Same idea, except roll out the dough equivalent of a loaf until it is a rectangle, about 1/4-1/2" thick. Brush some water on the bread to just moisten it. Sprinkle with mixture of cinnamon and sugar. (In this recipe I used some strawberry flavored apple pieces from my food storage that I ground in the blender with the cinnamon and sugar.) Roll like cinnamon rolls. Cut to approximately 1-1 1/2". Press to rounds, just like the normal ones. Bake as other rounds. The kids have gone as far as to call these mini cinnamon rolls! Love it!!!

Provident Living Activity... AKA Food Storage Activity

2011-08-17T17:05:00.000-05:00

Don't forget the Provident Living Activity is coming up!!

TOPIC: Powerless Cooking

Tuesday, August 23rd

10:30am & 7pm

Be there!!

Rice Flour: On hold!!!

2011-08-13T15:54:00.000-05:00

Okay, that was not as much fun as I thought. I don't know if it was the cookbooks or what. My first use of rice flour was great! Tasty!! Wonderful!!!! However, when I opened my gluten-free cookbook to do a bit more, it was horrible! Powdery!! Bleh!!! One recipe I made (among others I looked at) called for 1/4 cup cornstarch!! CORNSTARCH!!! I realized soon into it that I am not experienced at making gluten-free products, so I reluctantly made the recipe, as written... YUCK!!!

I have decided to put it on hold for now. I am preparing for our 3rd Annual Stake Preparedness Fair (August 27th) among other things. So, this will continue later. For those who were following anxiously, my advice is to experiment! Try supplementing rice flour in your already successful recipes. Go from there. But don't give up!!

Experiments With Rice Flour: Part 1

2011-07-19T09:05:00.000-05:00

For the upcoming Stake Preparedness Fair, I have been challenging myself to some different baking. To be more specific, Gluten-Free Baking. I know that not all of my recipes will be purely gluten-free. And I will try to give reasons for that along the way... after all, we are all learning!

To start off, none of what I bake will be purely gluten-free. Why?? Because I use the same grinder for my wheat as I do for my rice. Why??? Because I do not have the same worry in my home as others do, such as those with strong allergies/sensitivities to gluten and/or those with Celiac's, etc. But, those who do have these concerns most likely know already that the flour they buy should state on the package, "Gluten-Free".

I have also recently learned that oats are naturally gluten-free. However, because some farmers grow oats in the same field, harvest them with the same harvesting tools, or process them in the same plant as wheat, there can be a gluten contamination (Wheat mixing in with the oats in some way or another). So, you still need to make sure your packaging states it clearly.

Moving on. I first ground rice in my grinder only a week ago. I had also ground my wheats and some corn, so I was ready to bake for a couple weeks (especially since I freeze my flour). My first attempt with rice flour I thought I would just substitute in a recipe I commonly make now, except using whole wheat flour. So, to make it more hearty, I used some oats. With that, I give you Blueberry Rice Flour Waffles:

Dry:
2 1/2 cups white rice flour
1 1/2 cups rolled oats
1/2 tsp salt
1 TBS baking powder

Wet:
1/2 cup canola oil
1 1/2 cups soured/buttermilk
4 eggs

Berries:
1 1/2 cups frozen/fresh blueberries
1 TBS sugar

Mix blueberries with sugar in small microwavable bowl (you can also simmer on stove over med-low heat for about 10 minutes) and heat in microwave at 45 second increments, until sugar dissolves and you get a little blueberry juice with your blueberries... this brings out the blueberry flavor. Meanwhile, mix dry ingredients in mixing bowl. Beat eggs, combine with other wet ingredients. Add wet to dry, just til combined. Fold in blueberries.

Pour batter on preheated waffle iron, and spread. This is key. This batter cooks the instant you add it to the iron. I found spreading made it not so dense and filled up the iron. You can just leave it, but then it won't spread. It will just be a yummy dense waffle, instead of a full-size, lighter waffle.

Our favorite way to enjoy waffles?? Place one waffle on plate. Spread your preferred yogurt over waffle. Place another waffle on top. Drizzle LIGHTLY with preferred syrup. The yogurt compliments the soured milk SO WELL!!!

Some good information I found...

2011-07-18T21:11:00.000-05:00

I have signed up on my Facebook page for local news reports. This one came up tonight and I thought it would be great to share with y'all! Just click here... How to program your weather radio.

Emergency Essentials July

2011-07-12T06:53:00.001-05:00

Don't forget!! We are going to do a food storage order this month after all. Emergency Essentials July Group Specials may be found HERE. Other sales and specials may be found on their homepage HERE.

Please get your order in to me no later than July 27th!

Accidentally Dilectible

2011-07-06T16:29:00.000-05:00

I awoke this morning knowing I would have several children, in addition to my own, to feed for breakfast. But I was also in the mood to experiment. (When am I not??) So, I combined my knowledge with my ingredients and came up with some amazing pancakes!!! No joke! I am on a diet. (When am I not??) And I was determined to not eat these. Not that they aren't good for you, but I was trying to detox a little and eat a lot of fruit right now. Anyway, you get the idea. So, I made these pancakes, just wanting to make something healthy and delicious for my children and their friends. All I heard was, "Wow! Mom!! These are wonderful!!!" So, I was curious. They were right!! You MUST try these!!

Hearty Blueberry Pancakes

1 cup Soft Wheat Flour

1 cup Whole Wheat Flour

1/2 cup Fresh Ground Cornmeal

1 cup Rolled Oats

1 TBS Baking Powder

1/4 tsp Salt

4 TBS Brown Sugar

6 TBS Egg Powder

1/3 cup applesauce

2 cups Soured Milk or Buttermilk

1 cup fresh or frozen blueberries (I had frozen wild blueberries.... YUMMM)

2 tsp granulated sugar

Combine wheat flours, cornmeal, oats, baking powder, salt, brown sugar and egg powder.
In a small bowl combine blueberries and granulated sugar. Stir. Heat in microwave for 30 seconds. Stir. Repeat 2-3 times, until you have a juicy blueberry dish.
Add applesauce and soured milk to dry ingredients. Combine. Fold in blueberries. (Yes, this will make blue batter, but the flavor is there!!)
Pour in 1/3 cup quantities on hot griddle. Cook until firm and golden brown. Serve with favorite topping... or just enjoy with your hands.... as my kids ended up doing!

Lentil Tacos

2011-06-29T20:48:00.000-05:00

Yes! They were successful!! (And yummy to boot!!!)

Tonight we tried Lentil Tacos. Definitely something to try again (and again, and again, and again...) some time!

What got me in the tortilla-pressing mood?? Two reasons: a) I will be teaching multiple bread-baking classes soon and wanted to touch base on other breads, so my family is my table of guinea pigs; b) since the power-outage I have been trying to think of simplifying ways I cook, hence the making of bread without an oven.

So, I purchased a tortilla press (awesome), a tortilla warmer (already need another one to fit ALL the tortillas we make) & a nice, shallow cast iron skillet, perfect for making tortillas on!

Now, you don't have to go out and buy all of these items to make tortillas. In fact, I have been making tortillas with my mom since I was a little girl. But I wanted to really have a good experience with this, and thought the right tools would help that happen. (Boy was I glad I did that!!! The press is AWESOME!!!!)

To go with our whole wheat tortillas tonight I made Lentil Taco filling. Yummm!

I am pretty sure everyone enjoyed the meal!

Lentil Taco Filling:
1 1/2 cups lentils
3 1/2 cups chicken broth
1/4 onion (1/4 cup re-hydrated dried onions)
Olive Oil
Minced Garlic
Taco Seasoning
salt

Heat a 12-inch skillet on med-high. Add about a teaspoon Olive Oil, onions, dash of salt, garlic and another dash of salt. Salting the items you saute as you add them to the heat will help bring out the flavor a bit more. Saute for a few minutes (re-hydrated onions don't take as long and could burn if you do it too long) and then add chicken broth and lentils. Stir and bring to boil. Cover and reduce heat to low and simmer for 30 minutes, or until most of the moisture is absorbed. Turn off burner and leave covered until closer to dinner time.

Right before getting ready to eat, heat up the lentils on med-high, mash with a potato masher, and add Taco Seasoning. Cook slightly to combine and until mixture becomes thick and similar to hearty re-fried beans. This will be your taco filling.

Whole Wheat Tortillas (adapted from World of Wisdom by Amy Cox Jones)

4 1/2 cups whole wheat flour
1/2 cup corn meal
1 TBS salt
1/2 tsp baking powder
3/4 cup olive oil
1 2/3 cups hot water

Sift dry ingredients together. Add oil & water and knead until smooth. (I just mixed the dry together in my mixer, added the wet, and kneaded with my bread hook for a couple minutes.) Divide into 4 parts. Cover 3 divided parts until ready to use. Divide each part into 6 balls* (golf-ball size, approximately). Roll each ball of dough flat on a lightly floured surface from center outward as thin as possible without tearing. (This is where my lovely press came in quite handy. With a press and some wax paper, there is no need for extra flour and a bigger mess!!) Put in a lightly oiled hot skillet (or well-seasoned cast iron skillet, no added oil) for 20 seconds on each side, pressing tortilla with a clean dishcloth - this helps the tortilla get light and bubble up. (I didn't use the dishcloth, and ended up with thicker, chewy tortillas... perfect for our soft tacos tonight.) Freeze tortillas if not eaten within 2 days. Makes 2 dozen.

* Just a thought I may incorporate next time, if you want larger tortillas, you can probably make 4 balls from each divided portion and make them bigger for wraps or burritos.... which will give you 16 instead of 24.

Food Storage Activity Info

2011-06-22T11:26:00.000-05:00

Since we all like to take a break from time to time, I have decided that June & July will be our break from Food Storage!! I know, quite a let down. Sorry. ;)

But, I wanted to let you all know I am already getting great ideas for our up-and-coming FSAs in the next few months!! Although few responses have been given, I am still loving those that have, because it has helped me get ideas for what we are going to be doing in the Fall!! So, here's the schedule for the remainder of 2011 (actual dates and times subject to change):

August 23rd~ Powerless Cooking:

Homemade fire-starters using recycled materials from around your house!!

Discovering the different methods that exist for each of us!

What do we cook where????

September 27th~ How Powerless are you when the power goes out in bad weather???

Essentials to have on hand for cold OR hot weather.

Strategies for conserving energy during each season.

Emergency situations in extreme temperatures.

October 25th~ Food Storage Q&A

Throw me some questions!! I am anxious to know what you do, and hopefully help answer your questions that you may have! Answers are always best answered in group settings... so come to our Food Storage Q&A with your questions ready to go!!

And don't forget, there are ALWAYS goodies served at the monthly FSA!! Bring a friend.... all are welcome! 10:30am & 7:00pm. You never know what you may find at our Food Storage Activity!!!

Nail On the Head

2011-06-17T08:12:00.000-05:00

I was reading this morning and came across this quote:

"Self-reliance is a product of provident living and exercising economic self-discipline. From the beginning the Church has taught that families—to the extent they can—need to assume responsibility for their own temporal welfare." - Bishop H. David Burton

Something to think about this morning!

Shout Out To My Ward...

2011-06-14T14:29:00.002-05:00

Attention:

Madison 3rd

I currently have the dry canner set up in my kitchen for those interested in coming over and canning any food in #10 cans that you may have.

Call me, or comment here, or email me!

Which Food Storage Activities are you interested in??

2011-06-13T07:54:00.000-05:00

To better serve you, I have opened a poll (to the left) to find out which Food Storage topics you want/need help in. The poll will close in one month.

If you don't see an option that you are interested in, leave a comment on this post for me to consider.

Corny Cream of Wheat

2011-06-07T07:56:00.000-05:00

I never liked Cream of Wheat as a child. Gag reflex. In recent years I have taken a liking to cornmeal mush in the mornings. (I know, sounds weird!) One day, recently, I realized it must have been a childhood reflex. So, this morning I awoke with the desire to make homemade cream of wheat. But first, I had to search for the recipe. Much to my dismay, it was with Semolina flour.... something I don't exactly have onhand. So, I did what I always do.... IMPROVISE!

Corny Cream of Wheat

Bring 2/3 cup water to boil.

In a small container mix together:

2 TBL Cornmeal

2 TBL Wheat Flour

1/4 Cup Water

Dash of Salt

Once water is boiling add mixture.

Stir Frequently.

Bring to boil and reduce to Low.

Cook & Stir until it reaches desired consistency.

Serve warm with your choice of toppings:

Butter

Cream

Milk

Brown Sugar

Honey

Chocolate Chips

Fresh Fruit

ETC.

Enjoy!!

Stake Information On Storm Prep

2011-06-02T16:49:00.000-05:00

A note from our Stake Food Storage Specialist:

Good Afternoon Sisters,

The Stake has asked each of the Ward Home Storage Reps to please send in suggestions of things that they used or would tweak to prepare for another emergency such as the one we just went through.

Examples of this would be:

Lighting: did you have or use solar lights, propane lights, flashlights, 100 hour candles, etc.
Cooking: did you use grill, camp stove, Dutch oven, Sterno stove, charcoal stove, etc.
Bathing: did you wash off, solar shower, COLD shower, pool bath, etc.
Fuel: what you had, or wish you had

Any other information you can think of.

What one person did or would tweak for next time may be the answer to helping someone else have an easier time in being prepared next time. Please share your information with me and I will compile a list and share it everyone.

Our ward (Weatherly) has already been asked by the Bishop for similar information and we've already complied some info to be passed amongst the ward. It is a great idea from the stake for this to be done on the stake level. Please ask the ward members to send you what their thoughts are, forward it to me and the Stake will compile it to share with everyone.

Thank you for your hard work and time,

May's Food Storage Activity

2011-05-23T14:23:00.000-05:00

Tomorrow

Tuesday, May 24th

10:30am & 7:00pm

Food Storage Activity:

Inventory

BINGO

Storm Prep Q&A

Come and enjoy the fun, games, food & friends!!

100 Hours: Part III ~ The Sunday Chapter

2011-05-04T09:35:00.002-05:00

May 1, 2011

Today is Fast Sunday. Appropriately so. We have been authorized to hold services in our home. Finding out that there is rain on the way to the same region which had so much damage from the storms has encouraged the direction of our Fast.
Fast & Testimony meeting being held in my home was an experience I will keep with me always. Having enough Priesthood holders present in my home to bless and pass the Sacrament, someone skilled enough on the keyboard to play the beautiful music to which we sang our Hymns of praise, having testimonies born by so many.... It felt so normal, nothing was out of place, and it was happening in my own family room. As I was ending the Sacrament hymn, I Stand All Amazed, tears formed in my eyes. I could barely even whisper the words, let alone carry the tune. My home was filled with sweet sounds of Saints on Earth. Singing praises to Heavenly Father, in honor of His Beloved Son who gave His life so we may live eternally.... In my home. It was, by far, the biggest highlight shone through this tragedy.
We broke our fast, together, after the Priesthood holders left for a few hours to help some people with their homes before the rain comes. The meal lasted an hour... the friendly conversations and games continued throughout the afternoon.
I CAN feel my Savior's love. In ALL the world around me. His Spirit warms my soul Through everything I see He knows I will follow Him, Give all my life to Him I feel my Savior's love The love He freely gives me.... I truly can feel the words of this song in my life at this time. I am grateful for this opportunity I have had to experience this, and for the safety & protection of my family & friends.
Apparently power came back on between 4-10pm today, but we were off enjoying more company of friends, as well as warm showers, generously offered by our friends' son who has a gas water heater. We came home and sent the kids off to bed before we realized we had electricity. I must admit, I was overjoyed. I cleaned my fridge, did a load of laundry and another of dishes, all within about an hour. Then proceeded to watch a local news special about the devastation that has been all around. For some reason, I didn't feel much like celebrating any more. Expressing my extreme gratitude to my Father in Heaven for such amazing blessings?? YES. As well, I pondered the Spiritual thought which was given at our Sacrament service earlier this day about each of us being blessed with gifts and talents. I would like to think that I was given this blessing so that I can better utilize my gifts and talents to help others.
12:15am - I found it hard to sleep in the artificial light of the night. I will miss the darkness in which I slept.... but I am enjoying my heated water bed once again!

Questions to Ponder:

Could we do this again if we had to?
What if things are worse the next time? Would we be prepared for it?
Are we ever really completely prepared?
What can we do to be better prepared next time?
What can we do to help others to be prepared?

100 Hours: Part II

2011-05-03T09:51:00.001-05:00

Resuming the thoughts and lessons from the events of the incredible storms that passed through several Southern states, including Alabama, making it the largest known trail of tornadoes unleashed on Alabama. As I look back on the brief diary I kept through this trial, I noticed a change of heart, mind and Spirit.

April 29, 2011

Breakfast= Cornmeal Mush. Quick. Easy. Yummy. The kids loved it with butter!
I was looking at the lawn today. It is getting WAY too tall. (Do you think Shawn will get me the manual push lawn mower I keep asking for???)
9:30am - I realized I have really missed playing the violin. Being without power, I have been practicing a lot with my daughter. I am loving it... again!
10:30am - Listening to the radio, realizing how ignorant a lot of people are. I know not everyone has a focus like this in their lives. But, having the calling of Food Storage Specialist has given me incredible opportunity to help my family become better prepared. One person called the radio station asking how he can get food delivered to his house because he was out of gas in his vehicle... I really didn't know how to react. It was sad, unsettling and (sadly) even made me chuckle for a brief moment. I don't think what this person was going through was funny in the least. Quite the contrary... It startled me. I guess I have been living in this frame of mind and becoming more prepared each moment I could for so long, it just seemed so logical to me for people to do something like this.

Our emergency radio/power supply. A little larger than a car battery, this light/radio, cell phone charger, etc. was a wonderful thing to have in the dark.

Another thing that is just such a blessing is living in the community we do. I am incredibly grateful to live in such a place where catastrophic events can actually bring people closer together. Soon after the previously mentioned message about food delivery, another resident in Northern Alabama called in the radio station and offered his two spare bedrooms for any family with 1-2 children and come stay with him and his fiancée.

April 30, 2011

Had sausage and camp-stove potatoes for breakfast. Finished off the milk that had been moved to the freezer in an attempt to keep it cold a little longer. (This experience will be a great opportunity to clean out the fridge.)
Shawn put up 3 more clothes lines in the garage so we can get more laundry clean, including the bedding which was recently soiled. (Which, by the way, can be washed pretty well using a combination of baking soda, vinegar and several drops of tea tree oil.) *wringer & washboard!!!
Shawn & Sherm (my brother) went out to the Northern region of our county, where a EF5 class tornado swept across. Words cannot express the loss people are experiencing there.

Many volunteers present had their own homes to repair. It still could not compare with what needed to be done this day.

A staircase identifying the place where a 2-story home once stood.

Kids are getting tired of not having electrical devices. Zach started bartering with Skylah to be able to play on her DS, which she was conserving for a dull moment.
I wrote letters to some of my family since e-mail & texting have been intermittent at best. (Watch, they get to them as soon as the power comes back.)
Starting to strongly consider heading up to IL to stay with family... I think 3 days is a good test of my skill, don't you??
We had a "meat feast" to help us use up our meat. I am not sure my system appreciates so much meat. *Paper goods to help with water conservation... I have issues with this in my home because I choose to use cloth where and when ever I can. Disposing of things like plates and napkins is something I don't like to do. But, this has taught me that clean water is more essential.

So ends Part II of the 100 Hour journey. What thoughts are going through your mind at this time?

100 Hours: Part I

2011-05-02T15:48:00.005-05:00

The thoughts going through the mind of this Food Storage Specialist after a wave of storms sweep through Alabama, approximately 150 tornadoes, 350 dead, 1700 injured. Many people experienced many different aspects of this devastation. From a night without power, to losing their home, car and even family and friends. It is a storm that will not be forgotten by any who live here at this time... I know I won't any time soon.

(If you were lucky, this is all that happened to you in this storm.)

Wednesday, April 27, 2011

5:15pm Power went out. Had tuna & seaweed with carrot sticks for dinner while listening to the weather updates on the radio... the worst was yet to come.
Put ice from ice maker into Ziploc bags to keep meat frozen... don't know when this power will come back on.
Candles from around the house provided nice light and comfort to my family tonight.

Thursday, April 28, 2011

Awoke at 6am - No Power. Radio reports it may take 3-5 days for power to return.
Made pancakes w/ camp stove using milk and eggs ---- trying to use the perishables before they go bad.

I taught the girls how to wash laundry in the bathtub. Got enough done to hang on the line in the laundry room. (I hope they'll be dry by tomorrow morning, as we will need to do another load then so we can try to keep up.) *Hand crank clothes washer & wringer!!!

Zach & Shawn left to help others from our ward at 7:30am.
Girls and I thought of things to do with no electricity: practice violin & guitar, eat Popsicle smoothies, play with toys in rooms, play outside, sweep....
Made hamburgers for lunch using meat I had thawed the day before for dinner. Needed to use ASAP! (I am still adjusting to the gas stove, I see. Not as tasty as I would like.) *More Cast Iron cooking skillets/dutch oven!

Checked water bottles like I had planned to a few weeks ago, just in case the city water filtration shuts down. (Decided I should never procrastinate when it comes to Emergency Prep!!)
4pm- Thinking of dinner... Would love to have an oven right now. Thinking of something with milk and eggs (fried cornbread w/ taco meat & veggie blend??). *Volcano Oven!!
It's getting dark fast!!
Came up with (what my family considered to be) an EXCELLENT meal from our 3-month pantry!
Did another load of laundry with the girls since Shawn put another line up in the garage for me. They asked if "we could do this EVERY Saturday".... I commented how grateful the situation makes me for my electric appliances! Ranoah comments that it makes her grateful for all our Pioneer ancestors went through for us... Food for thought, from my little girl.

This brings this portion of 100 Hours to a close. To end though, a recipe!!

Cornbread Dumpling Fiesta

2 lb ground turkey
1 can diced tomatoes
1 can tomato sauce
taco seasoning

Cook and simmer. In separate bowl combine:

1 cup cornmeal
1 cup wheat flour
4 TBL egg powder
1 TBL baking powder
1/2 tsp salt
2 TBL sugar
Smoked Paprika, Chili Powder, Cumin
1 1/2 cups milk

Scoop heaping Tablespoons of batter into simmering sauce, enough to cover surface with dumplings (approximately 1/2- 1 whole inch apart). Cover with lid and simmer over low heat for 20 minutes. If you have leftover batter you can fry little scoops in a 1/4 inch of hot oil. Enjoy!!!

April Food Storage Activity Postponed

2011-04-26T06:03:00.000-05:00

I am sorry to have to post this, but, as I said at Church Sunday, I couldn't find my clone to do all I needed to today, so I need to postpone today's date for our Food Storage Activity. The new date is:

Tuesday, May 10th

10:30 AM

7:00 PM

Original theme: Spring Cleaning~ Inventory, Rotate & Use.

BONUS

March Food Storage Activity... Gardening 101 by Sister Henrie

2011-04-09T16:44:00.000-05:00

Yes. I am finally getting this on the blog. Just in time for everything else that now needs to be posted! But that is beside the point.

March's Food Storage Activity was fun and full of info on the basics of gardening in Northern Alabama. I have added a link to the information which Sister Henrie included in her class on the side of this blog. Nothing can replace the great Q&A which we enjoyed as well though. (Nor the goodies!!!!)

Some thoughts that stood out to me:

You can still get leafy greens, beans, broccoli & potatoes in the ground right now. It may be getting a little warm already for the lettuce, but while we still have cool mornings and evenings you may still have a chance to get salad from your yard.
DO NOT plant tomatoes, peppers, squash or melons directly in your yard. Start them off as seedling, or wait until after APRIL 15th (the last frost) to plant your purchased seedlings into the ground.
Create a good balance of needed ingredients in your soil to get good, nutritious growth. (Use the link to find the proper mix equation.)
Some of the information in the link is obsolete, such as my husband running a cottonseed mulch fundraiser for Scouts, some of the dates of Botanical Garden sale of seedlings, etc. If you have questions, please contact me. (You may leave a comment here if you do not already have my email address and I will get back to you at my earliest convenience.)

Among the great thoughts Sister Henrie compiled, we enjoyed goodies like Pumpkin Chocolate Chip Bread, Bread & Butter Pickles and Pepper Jelly & Cream Cheese on Wheat Thins. (Recipes to follow.)

Some great books to check out from your library (or me) are:

Southern Living Gardening books
World of Wisdom
Canning & Preserving for Dummies

So, you still have time!!! Get out and plant 1 tomato plant, or 1 cucumber vine. Give it a try. See if you like it. Remember what you learn. And apply it next time!!!

Adventures with Cornmeal

2011-03-21T19:59:00.000-05:00

I am sure you remember my first attempt at Polenta last week. Anyway, I decided to go a step further... fry time!! But first, we have to get the Crock Pot going!! Go check your pantry for whatever you can make that would taste good on Fried Corn Mush!! (My outcome tonight needed a good spruce up, but I think anything Mexican or Italian would be nummers!!!

I chose Chicken Marinara. Started off okay, but the acidity level was WAY too high for my personal taste. Fortunately my family liked it a bit more... most of them. (Like I said, it needed something.)

Now, get your Polenta ingredients ready! (If you have forgotten these, just scroll down.)

Bring your water to a boil.

Add the Cornmeal/water mixture and return to boil, stirring, and turn down once it is boiling again to Low heat.

Cook on Low for 10-15 minutes, or until nice and thick.

There are a few different things you can do at this point, but to fry it up, spread mush into ungreased loaf pan.

Cool, then chill for several hours, or overnight. At least until you are ready to slice it up and fry it up. But for now, you are ready to relax for a bit.

Wow!! That time flew by fast!! Now it's time to slice up the chilled Polenta.

Heat up a pan, than add a little Olive Oil. Now we fry it up!!!

I added some minced garlic to flavor the dish a bit. The slices of Polenta fry for almost 10 minutes on each side.... at least until they are golden and crispy!!

MUCH better!!!

Crock Pot is done!!!

Now there's another meal made from my 3 Month pantry!!! What's even better is it is Wheat Free... for those who are concerned about it.

Something New From YOUR Pantry

2011-03-16T17:09:00.001-05:00

I have enough in my pantry for 3 months, and then some. We have planned on the same meals from this pantry for quite some time. Don't get me wrong, I have been so grateful we were finally able to get to the point where we could make and eat several different meals from the same types of foods. But, just I had feared, it happened!! Someone grew tired of the same old food! No, it wasn't the kids. Nu-uh, not the husband. I confess!!! It was me!!! I needed something different!!!! So, I dug deep into my food-experiment thoughts. And came up with something very nummy!!!

Zesty Macaroni

1 Package uncooked macaroni noodles
1 lb Turkey sausage
2 cans Low Sodium Chicken broth
1 can tomato paste
1 can Diced Tomatoes
1 small can tomato sauce
2 cups water
1 tsp ground mustard
1 tsp dried basil
1/2 tsp Oregano

Brown sausage in soup pot. Add broth, paste, tomatoes, sauce and spices. Bring to boil. Add water, bring back to boil. Add dry macaroni. Cook uncovered on med-high heat until noodles are tender, stirring occasionally. Liquid will reduce, so keep it from sticking to the bottom. Serve warm.

Polenta

2 3/4 cups water + 1 cup water
1 cup Fresh ground cornmeal

Bring 2 3/4 cups water to boil. While waiting to boil mix separately the cornmeal and remaining 1 cup water and a dash of salt. Once water is boiling gently add cornmeal mixture, while stirring. Bring back to boil and reduce to low, while stirring, simmering for 10 minutes. Take off hear.

This is where you can do a few different things: serve warm with salt, butter and/or Parmesan. Pour into loaf pan to cool, then chill. Later slice thin and skillet fry in olive oil and season with sea salt and basil or drizzle with marinara. Serve warm with milk and honey for breakfast. The list continues. Google other polenta recipes!

We enjoyed this change up and I was ecstatic to discover a new recipe just waiting for me!!! What's waiting for you in your 3 month pantry????

Why are you afraid of Wheat??

2011-03-02T10:33:00.000-06:00

Wheat can be one of the most tasty, delectable foods you will ever put into your mouth. Some of us just need to learn how to make it that way. This is one of the reasons I held a Wheat themed activity last month. The foods we enjoyed there were a great sensation to the wheat-fearing palette. And so, here are the recipes for all that we enjoyed that night:

Cooked Wheat Berries~

1 cup whole wheat berries
3 cups water
Dash of salt

Combine ingredients in Slow Cooker. Cook on High 2-3 hours, then on low over night.

Ideas for using Cooked Wheat Berries:

Straight... just eat em' up!
Warm Creamy Wheat Put some in the blender with some milk, cinnamon, sugar. Blend until the creamy consistency of hearty oatmeal. Warm up and enjoy!
Greek Wheat Berry Salad Take enough wheat berries to make a small salad. Dice one half cucumber; slice one half-pint cherry/grape tomatoes in half; add 1/2 cup crumbled Feta cheese; coat with Greek Vinaigrette. Chill for at least 2 hours, or overnight. Enjoy!!
Toss a cup into your rice when making stir-fry or any other rice dish.
Use in soups.

Whole Wheat Eclair Pastry (Adapted from King Arthur "Whole Grain Baking")

   1 1/4 cup whole wheat pastry flour (soft wheat flour)
   1 cup water
   1/2 cup butter
   1/4 tsp salt
   4 large eggs

Combine water, butter & salt in saucepan. Bring to rolling boil. Remove from heat and add flour all at once. Stir vigorously. Return to burner over medium heat, stirring until mixture forms a ball; approximately 1 minute. Remove pan from heat and let cool 5-10 minutes. Transfer dough to a mixer, beat in eggs one at a time; the mixture will become fluffy. Beat for at least 2 minutes after adding the last egg.

Preheat oven to 425. Line 2 baking sheets with parchment paper. Using a small cookie scoop or table spoon, spoon portions approximately 1 inch apart on the cookie parchment. Bake pastries for 15 minutes. Reduce temperature to 375 and bake 15 minutes more. Turn off oven and leave the eclairs inside for 30 minutes.

Cut tops off or use pastry bag and fill inside with favorite filling.

Banana Pound Cake

2 cups whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup mashed bananas
1 cup sugar
2 eggs
2/3 cup yogurt or soured/buttermilk

Preheat oven to 350. Lightly spray large loaf pan or bunt pan with cooking spray. In a small bowl combine first 4 ingredients. In large bowl combine wet ingredients. Add flour mixture to wet ingredients. Mix until all are combined. Pour into reserved pan. Bake 50-60 minutes, or until toothpick comes out clean. Cool on rack. Sprinkle with powdered sugar.

Well, I think that was it for the sampling platter!! What a joy it is to be able to have these yummy recipes on hand! Thanks for letting me share them with you.

Are you afraid of Wheat???

2011-02-22T21:34:00.000-06:00

I was so sad that many of you weren't able to come to either of the Food Storage Activities today! Hopefully you can still get some good tips and recipes from here, though...

We discussed a few things today:

When Wheat is prepared in each of it's edible forms you can get a complete rainbow of nutrients:

Sprouting
Cooked Wheat berries
Ground and/or cracked

You don't have to spend a lot of money to be able to get these forms of wonderful nutrients.
Wheat doesn't have to taste like wheat!!

We also ate a few things today:

Cream Puffs
Greek Wheat Berry Salad
Cooked Wheat Berries
Banana Pound Cake

We also took another look at the Huntsville Stake Grains cookbook. Inside we found a great tip on making your own wheat sprouting tool. All you need is a sheet of plastic mesh, which you find at the craft store, a wide mouth, quart-size Masonry jar and lid and you have it. Follow the instructions. I am going to be doing this for the first time, since I made my sprouting jar in front of the morning group today, and I will let you know how it goes!

We had a lot of Q & A which hopefully helped those who came! I know I enjoyed it, and my family is enjoying the leftovers! I will post recipes over the next couple days from today. But I wanted to mention a couple of my favorite cookbooks for whole grain cooking before I close. First, what I consider to be the Whole Grain bible:

(Click image for more information on King Arthur's books and other resources.)

Another great bread book, in case you want to expand your horizons in the bread baking field is:

(Click image for a direct link to this book at Amazon. If image link does not work, this item may be sold and you will need to search for it elsewhere.)

Both are very reliable books. You may find other great resources scattered online, or even in your own cupboard. Personally, I have found these two books an incredible help on my whole grain/food storage journey. That is what this is. A journey. I have enjoyed my journey. I hope you enjoy yours!

February Food Storage Activity Reminder

2011-02-21T18:47:00.000-06:00

Don't Forget to Come!!!

Tomorrow.... Tuesday, February 22, 2011

Relief Society Food Storage Activity

10:30 AM

7:00 PM

Hope's House!

What do you do with Wheat????

Allow me to introduce you...

2011-02-10T19:57:00.000-06:00

.... To my pantry!

I felt inspired at our activity on 3 month food storage to get down and organize. Our family has been fortunate and blessed to be able to occasionally make a good investment when it comes to organizing our food storage. We didn't get there all at once... certainly not!!! And we still have a way to go. But I am grateful we have been able to come this far.

The #10 canning shelves on the left of the first picture is our most recent investment. The one on the right, with different size cans, was made a couple years ago. I also have a wood set of shelves which my wonderful father(in-law) built for me a few years ago. Although originally designed to function as a can rotator, as you can see in the second shelf up from the bottom, it is also used as regular canning shelves. All of these systems together make up my 3 month pantry. Which continues to grow still. I keep the water bottles in the tops of each of my children's closets.

Why am I showing you this?? Because I want you to see how it looks, in one household. It looks different in each household. Under beds that are lifted on risers, on bookshelves that line your hallway, in the bottom drawers of your dresser in the guest room, etc. There are many ways to store your food. How do you store yours??

3 Months & 52 weeks ~ Food Storage Activity #1

2011-02-05T15:38:00.000-06:00

Recently counseled in Stake Conference, October 2010 as well as General Conference, October 2010, to heed the guidance of our local Church leaders as well as the General Authorities, I remind the sisters of the Huntsville Stake that it has been suggested that we focus on our 3-month Food Storage and Water Storage at this time.

Although Long-term and Short-term food storage are equally essential, as Food Storage Specialists in the Huntsville, Alabama Stake we have been encouraged to counsel our individual wards to work on obtaining and utilizing our 3-Month Food Storage.

So, I ask, "What do you have in your 3-month Pantry RIGHT NOW????" Do you know? Can you answer that? I didn't ask if you have your 3-Month pantry right now. I asked if you knew what you have in it. There's a big difference!

Let's start with HOW to get your 3-Month Pantry going, if you have not already started. If you have, this may be a helpful reminder on how to keep it going or even changing the way you do stuff. Or you may like what you are doing better, find that it works better for your family, and forget about anything you read from this point on. Your choice.

One of the best checklists I have found for obtaining your 3-Month Pantry is at Food Storage Made Easy.
5 Questions they ask when getting ready to start your 3- month pantry are:

1. Why am I building a 3 Month supply of food?

Are you storing a 3 month supply of food for a potential job loss? For a potential natural disaster? For meal planning purposes? Whatever it is that you are doing this for will influence how you go about planning, so first – decide – Why Am I Doing This? Check out our complete series on “Why Food Storage?”, if you haven’t figured this one out yet.

2. What kinds of foods do I want to include?

Are you the type that thinks your 3 month plan can only have shelf stable items? Do you think fridge and freezer foods count in your 3 month plan? Do you want to make a plan based on the assumption that you can still buy produce to fill in holes in your recipes? Once you have decided which types of foods you want in your 3 month plan, you’ll be able to filter your recipes to fit that criteria. ***disclaimer*** While it’s always good to have some shelf stable recipes, we think planning strictly shelf stable meals is a hard place to start for beginners-

3. How will I plan what to buy for my supply?

• Some people find that buying foods they use often in bulk fit their goals for a 3 month plan.
• Some people like to plan their meals on our printable pdf forms with good old fashioned pens and pencils. (found on our BabyStep 3 page)
• If you’re really wanting to get detailed, you can use our 3 month supply excel spreadsheet and go to town including all ingredients for all your recipes and then watch it automatically calculate how many of each item you need.(found on our BabyStep 3 page)

4. How much money can I afford to budget?

While the end goal is to use foods daily from your pantry, and replace them with your regular grocery shopping, to get your supply kick started you may need to budget a certain amount of money to get your supply going. Figure out what you can spare until you have a supply built up and think of it as an investment.

5. How will I shop for my 3 month supply of food?

When you have determined WHAT you need to buy, develop a plan to purchase. For some great info on this – visit our sister site The Food Storage Shopper. You may decide buying one extra each time works for you, or you might get into coupon and sale shopping and buy things only when on sale. Whatever fits your style, having a game plan in place will surely help.

(If you haven't had the opportunity to look at the Food Storage Binder purchasing options, I highly recommend it. It is a great organized planner for you and the family to utilize when working on your Food Storage!)

How does 52 weeks fit into the plan??

There are many ways you can budget or plan for obtaining your Food Storage. Even your 3-month pantry purchasing goals can be spread out in this way.

If you prefer to spread your 3-Month Pantry purchasing out to 52 weeks, Follow the guidelines discussed in our group lesson (or follow the 3-month baby steps plan on www.foodstoragemadeeasy.net) or you can work on Excel to make a spread sheet and:

1: Figure out what your family likes to eat.
2: Figure out how much it takes to make each meal.
3: Figure out how much you would need of those ingredients to fill 3 months with menus.
4: Divide your quantity of needed ingredients into 52 weeks of shopping. (This will be in ADDITION to your regular shopping.)
5: Purchase your ingredients as planned. BUT, rotate them into your regular pantry. (This is where some get confused. If you are already purchasing food for your normal, everyday use, and buying food enough for a 3-month supply, you are buying a surplus. So, you should still end up, over a 52-week period, with a 3-month supply of food in addition to what you already have. Don't forget!! When you start to add extra food to your regular pantry, you may start to run out of space. Plan ahead and try to find a place to keep the extras and then keep the opened or immediately usable containers handy in your pantry.

If you are ready to add (or continue to work) on your Long Term Food Storage, you can access many different food storage calculators online. For some of the VERY basics, check out www.providentliving.org. Or for something a little more involved you can try out www.trackmyfoodstorage.com. One of my favorite food storage calculators can be found at www.thefoodguys.com/foodcalc.html (and make sure you type in the entire link because last time I tried just going to the main website and could not find a link to the calculator itself).

Once you have your Long Term Goal set up and an inventory to keep track of things, you can use the same idea as mentioned previously to obtain your food storage over a period of 52 weeks. **A good example of this can be found at www.PGWard.org.

**Don't be intimidated by all of the foods listed on their inventory sheets. Just substitute it for something else!

If you plan on setting up a budget of money to spend each week on food storage, don't forget to put your change from one week into a jar for the next week's purchase. You just might need it. Also, you may try to have some of your not-so-readily-available items that can be better purchased at the Distribution Center put into their own months so you can travel up to the cannery to get them. (We are still planning on quarterly ward cannery trips, don't forget!)

To summarize, there are different methods to acquiring your food storage. We have the resources and I hope you will allow me to be one of them. It is my goal in my calling this year to help the sisters of Madison 3rd Ward to meet their goals in food storage. If we each help each other, I know we can reach these goals.

~ ~ ~ ~ ~

Now for some recipes from our activity!!

Apple Fritters

1 1/2 cup apple sauce

3 TBL milk

2 eggs

1 TBL butter, melted

1 1/2 - 2 cups whole wheat flour (soft or hard)

3 TBL Sugar

1 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

2/3 apple, chopped

Blueberry Fritters

2 cups Plain Yogurt, or soured/buttermilk

2 eggs

2 TBL butter, melted

2-3 cups whole wheat flour (soft or hard)

2 TBL ground *freeze-dried blueberries, cinnamon & sugar mixture

1/2 tsp salt

1 cup reconstituted *freeze-dried blueberries

1 tsp baking powder

*If you have no freeze-dried blueberries, use sugar-cinnamon blend of 1/3 cup sugar to 2 tsp cinnamon and use some of the juice from your fresh or frozen blueberries.

Pumpkin Fritters

2 cups pureed pumpkin

3 TBL milk

2 eggs

2 TBL butter, melted

2 cups whole wheat flour (hard or soft)

3 TBL sugar

2 tsp cinnamon

1 tsp allspice, or clove-nutmeg blend

1/2 tsp salt

1 tsp baking powder

For all three recipes, simply combine ingredients, heat in a deep skillet approximately 3/4 inch Canola oil on med-high, 375°. Drop by heaping tsp into hot oil to fry until deep golden brown. These are wheat remember, they will be darker than typical fried foods. Remove and drain over cooling rack set over paper bags or napkins to drain off oil. Sprinkle with Powdered Sugar.

I will get the 3 Month pantry dinner recipes posted later on. Can't wait to see you all on the last Tuesday of this month, February, for our next Food Storage Activity... Showing those you love just how much with Whole Wheat baking!!!

How many twists does it take??

2011-01-09T20:40:00.001-06:00

So many times! So many ways!! So many trial runs! And I am now succeeding at making multiple versions of yummy breads here in the South!!! Growing up a desert girl, it has been a little difficult. But, I am finding it easier and easier to make bread here.

Some of you may remember this. Or this even. Or, one of my beginner recipes here. I am always experimenting, trying to find new ways to make it better and even more delicious!! Well, today I was playing in the kitchen with some of my canned pumpkin. First we had Pumpkin pancakes with Whole Wheat Pastry Flour! Mmmmmmm.

Pumpkin Pancakes

2 cups Fresh ground Soft Whole Wheat flour
1/4 tsp Salt
2 tsp Baking Powder
3 TBL Sugar
Dash of Allspice
Even bigger dash of Cinnamon
3 TBL Canola Oil
2 eggs
1 1/2 cups pureed canned Pumpkin
Milk (use enough to make consistency of pancake batter)

Mix dry ingredients. Add wet, minus milk. Mix. Add enough milk to desired batter consistency. Pour onto hot griddle and enjoy however you like!

Then I decided, with a winter storm coming and I actually had enough energy to do it, to make a double batch of bread. 4 loaves sandwich bread and 4 loaves breakfast bread (or cinnamon swirl bread.... we call it breakfast bread because I started making it so our sandwich bread, used for making school lunches, wouldn't go down so fast). But, as usual, I was in the mood to make something different. So, I got to it...

PUMPKIN Cinnamon Swirl Bread

1 1/2 cups hot water (not scalding, slightly warmer than body temp)
3 cups pureed canned pumpkin
3 TBL Dry Active Yeast
1 1/2 cups fresh ground Whole Wheat flour
1/2 cup Canola Oil
1 cup Honey
3 tsp Salt
1 tsp Vanilla
1 1/2 tsp Cinnamon
1/2 tsp Allspice
6 TBL Dry Milk
1/2 cup, heaping, Potato Flakes
6-8 cups fresh ground Whole Wheat flour

Mix water, 1 1/2 cups flour, pumpkin & Yeast together. Let rise til double. (This is called your sponge.) Stir down gently to let air out. Add Oil, Honey, Salt, Vanilla, Cinnamon, Allspice, Dry Milk & Potato Flakes. Mix til combined on low speed. Increase speed to medium and start adding the remaining flour until dough pulls away from sides. It will not look elastic-like yet, Once it pulls away from the sides of bowl I usually add 1/4-1/2 cup more flour, then increase speed to medium-high/high for 11 minutes. It will become more elastic during this time.

Let rise in greased bowl until double in size. Grease 4 8x4 loaf pans or 3 9x5 loaf pans. Gently knead dough to deflate. Divide into number of loaves. Roll into rectangle a little wider than the width of loaf pans and til the dough is about 3/4 inch think. Delicately spread room temp water over dough. Sprinkle conservatively with Allspice. Sprinkle liberally with a Cinnamon Sugar mixture (1/2 cup sugar to 3 tsp Cinnamon, or to your liking). Roll tightly like Cinnamon Rolls. Pinch seam and pat ends in and pinch them closed. Place into greased pans. Cover and let rise until 50% bigger. (The rest of the rising takes place in the oven.) Take a sharp blade and make pretty little lines on the top of loaf to prevent too much scaring and separation on sides. Bake at 350° for 30 minutes, for 4 loaves, 35-40 minutes for 3 loaves.

Enjoy!!

Kick off 2011 with Food Storage

2011-01-01T12:18:00.002-06:00

Our first activity for Food Storage!!! I am trying something new. Something I hope all will be able to take part in and enjoy! I am going to have TWO Food Storage activities on Tuesday, January 25th. They are both open to Relief Society Sisters. However, the first, at 10:30 am at my home (leave a comment to contact me with questions) is open to those with children. My home is not 100% childproof anymore, but I will have a few things for them to play with when they are here. The second will be in the evening at 7pm. Also at my home. No children please. (With the exception of small babies.)

We will be kicking off the New Year with Food Storage. My plan is to have an activity every LAST TUESDAY of the month. I have not decided if we will have both morning and evening... the attendance at these and people's input will determine this outcome.

I hope to see all local members interested!!! And feel free to bring a friend, member or not, who might be interested in Food Storage!!

UPDATE: Confirmed... Our activity will still be on Tuesday, January 25th at 10:30 am and 7pm. The theme for this month?? Kick off the New Year with a year of Food Storage! Follow a budget friendly plan and acquire your food storage in a year!!

New Plans

2010-12-29T12:44:00.000-06:00

As the New Year has been approaching I have been working on a plan to get more people involved in a fun way in their food storage. Hence the lack of recent news on the blog. With the approval of leaders at Church, we will be having a monthly Food Storage Preparedness activity. I am still working on the details, but I am hoping we can get things moving along quickly!

Candy Canes in Autumn

2010-11-08T08:42:00.000-06:00

Some of you may not consider Candy Canes an essential part of food storage. But, when you go shopping a week after Christmas at the grocery store and find these for $0.30 a package, it may be well worth it!!

I'll tell you why! In our family, we prefer doing what we can here at home before we go to the doctor for medication and such. But one of my big dislikes is tea. I can't stand herbal tea. Bleh!!! I try when I need to, but it is so hard to stomach the stuff. So I try my other options. This one happens to be candy canes that are made with actual Peppermint Oil. And right now I am dealing with getting over a chest cold. So, what do I do???

I dig my peppermint candy canes out from my food storage, along with my cocoa. (Please don't tell me you haven't thought of having THAT in your storage!!!!) And mix it up! A wonderful, soothing treat during this terrible cold season!

So next time you see those candy canes on the clearance shelves, read the ingredients. If it has Peppermint Oil (not Peppermint extract or flavoring), then buy a few to have on hand! Your kids will enjoy this over the Pepto pink stuff any day, too!!

Can your Pumpkin up!!!

2010-10-21T08:17:00.002-05:00

You know all those wonderful pumpkins you get from the pumpkin patch you take your kids to each year?? Instead of carving them up into jack o' lanterns and letting them rot until you finally get up the nerve to get them off your porch and chuck 'em, paint them with washable, non-toxic paint or markers, then, after Halloween, BEFORE you let them rot, cut them into about hand size pieces and bake them until nice and tender!

Then scoop out all the cooked yummy goodness! Now, you can either leave them in chunky form, or puree it all into the canned pumpkin consistency. (I left it just slightly mashed cause some of the recipes I make I like to have evidence of pumpkin in there! We just puree it when we open a jar if we need pureed pumpkin.) Once you have it how you want it, pour it into jars and can it! (Use your preferred method. Ours was pressure canning for his project.)

Why do this?? Well, in case some of you have short memories, last year there was a shortage of pumpkins across the country. It was next to impossible to get canned pumpkin in the stores around Thanksgiving. I felt so bad walking down the baking isle doing my Thanksgiving shopping, seeing all the sweet ladies hovered around the place on the shelves where the pumpkin was supposed to be. I was hoarding 20 jars of it at my house, and I don't even like pumpkin pie!! But, pumpkin is so incredibly good for us, and it makes other recipes taste amazing!!! Like Cinnamon rolls!!!!

You can find so many recipes for Pumpkin online, or in your cookbooks and magazines! Have you ever heard of replacing oil with applesauce in your baked goods?? In the Autumn try canned pumpkin. Just give it a try. Come on! You can do it!! Step out of your little shell and experiment!! You might enjoy it!!

October 2010 Newsletter

2010-10-05T08:50:00.001-05:00

In case you were so excited when you got my monthly email that you jumped to the link BEFORE reading the announcements:

1- We ARE doing a cannery run again!! That's right. We are starting up again! This month I hope you will all forgive me because I am getting this news to you later than I hoped to. So, please respond ASAP if you plan on ordering! Details?? Due date for orders and money, in check or cash form, checks made payable to Family Home Storage Center, October 11!! Yes. I know that is in less than one week. I apologize. We will have another next month!!! Travel date is Tuesday, October 19th. If you can drive up with some of the 2nd Ward Sisters, please let me know! PDF format for the order form can be found HERE.

2- We are ordering Mylar bags and bucket liners. Please refer to your email if you are interested in ordering with us. This is a huge opportunity to order some at a great price!!! Why line buckets with Mylar????? Because we live in the South. Bugs and moisture are more abundant here than out west in the wonderful and dry state of Utah where most food storage information comes from. We are choosing to do this because of experience from many people, including ourselves. They are resealable!! So they are reusable as well!! And you can use oxygen absorbers with them!!

3- Watch for more information on our Tri Ward Armageddon Chef Potluck!!!! Happening in November!!! It will be loads of fun.... And informative!!

As you can see, if you scroll down a bit, I am trying to update here more frequently. This is to help you find even more information, aside from the monthly newsletter. Recipes! Tips!! And oodles of info!!! You don't have to leave comments. Just peruse and enjoy!!! And utilize the tools that are literally at our fingertips today!!!

Peanut Butter Cookie Oatmeal

2010-10-05T08:33:00.000-05:00

If your kids aren't as excited to eat a warm breakfast on a cold Autumn morning, add peanut butter!

Let me clarify: Take homemade instant oatmeal. (What?? You haven't made this for your pantry yet?? Okay. Quick recipe: 6 cups Quick Oats; 1 cup Brown Sugar; 2 Heaping tsp Cinnamon; 1 tsp Salt; 1 tsp Nutmeg (or allspice or pumpkin spice, etc.); 1 1/2 cups Dry Milk. Mix in sealable container. Keep in fridge or pantry (if you are planning on actually eating it). Use 1/4-1/3 Cup in a bowl to equal amount in a store bought packet of instant oatmeal. Add preferred amount of water (or apple juice.... mmmmmmm). Heat on high for 1 minute in microwave. (Or boil water on stove and add and stir.) This is Homemade Instant Oatmeal!!)

Make in bowl, using microwave method or stove top method. Add heaping scoop O Peanut Butter!!!

Watch the oatmeal haters enjoy. (And rename it Peanut Butter Cookie Oatmeal, because it is more enticing that way!!)

What better way to get protein into a quick and warm breakfast?!?!

72-Hour Kit Essentials

2010-09-29T19:53:00.001-05:00

From a very good Emergency Preparedness site, Safely Gathered In, this blog post recently appeared, and I thought I couldn't go without it's wonderful incite here:

My sister-in-law texted me earlier this week, asking if she really needed everything on our 72-hour kit list.

It's up to you, I texted back. Obviously you don't want to skip over the essentials like food, water, and a small first aid kit. But is everything on our list really necessary? Where should you spend your money first, and what things can you skip over to save money? I personally think everything is needed, but it all depends on your budget and preferences. Let's break it all down and see what we can go without:

1 sturdy backpack (or rolling suitcase) per person: well, this isn't really up for debate, you obviously need something to put everything in.

1 change of clothes per person: well, I can see going without this, but I certainly wouldn't want to. I mean, it's certainly not a matter of life or death, but if I somehow got soaking wet and didn't have a change of clothes, I wouldn't be too happy (and it probably wouldn't be too healthy either, if it was cold outside!). I'm going to say that yes, this is a necessity!

1 set of scriptures per family: not life or death, certainly. But these would provide a sense of comfort. You could even get a very small copy to save space/weight. Personal choice, here.

1 flashlight per person: it's non-negotiable that you need *a* flashlight. One per person is ideal, but 1 or 2 per family (or more, depending on family size) would probably be okay.

Small first aid kit: definitely a requirement!

Personal documents: Since almost everything is digital nowadays, this is mostly for convenience, especially if you have already sent these documents to a close family member or friend (always recommended, just in case something happened to your docs at home!). But, it would be a good idea to have some form of i.d. on you if you had to leave your home quickly.
Water and food: Necessity, obviously.

$100 cash per family: This is important because in times of emergency, local banks and atm's are often not available. You will need cash to buy anything. You should keep some cash at home for emergencies anyway, so keep $100 in your kits. It's not going to cost you anything extra, so I say just do it.

Ax & shovel, bucket, utility knife: Hmm... well this can be a toughie because these are heavier items and if you were going somewhere on foot, these wouldn't be very fun to drag along. However, I can see them coming in very handy... what if you had to chop some firewood? Dig a hole for something? I always err on the side of caution so I've added these to my kits. It's always good to have a knife. And the bucket can be used for transporting water from a stream/lake or moving other things around.

Battery-powered radio and light: I can see going without these. Obviously it would be ideal to have them (and everything else on this list!) but they probably wouldn't be a matter of life and death. We personally own a solar/battery powered radio/flashlight/cell phone charger all in one. It's great.

Small sewing kit: Probably not a life-or-death need, but certainly nice to have.

Toothpaste/soap/toothbrushes/shampoo: As gross as it would be to not brush your teeth for 3 days, it wouldn't kill you. As long as you have something to sanitize your hands with, you could probably go without these. (But really... who wants to??) But again, these items are so small and light that it's almost insignificant the amount of space and weight they take up. So, just add them. Seriously. Think of how much better you will feel after brushing your teeth, even if your whole body is dirty. So much better.

Blankets/sleeping bags: If you live in a hot climate and the temperatures never fall below the 50s, it's probably pretty safe to say that you could go without these items. Personal preference, people.

Camp stove/heat: Well, if you don't mind eating canned food cold (or whatever else you have packed), you don't really need this item. It's certainly ideal since a hot meal can do wonders for your attitude in an emergency, but if you can't afford this item right away, don't worry. Start a change jar and buy it someday.

Work gloves: Ideal, but not absolutely necessary.

Matches/candles: The matches are definitely a necessity, but candles probably are not.

Mess kits/disposable plates/utensils/cups: Pretty necessary, wouldn't you agree?

Aluminum foil, can opener, disinfectant, mosquito repellent, entertainment items: Again, most of these things probably aren't life-or-death needs, so buy what you can afford and save up for the rest (if you think it's necessary).

Pet supplies: If you have a pet, this is certainly something to consider.

One thing about emergency preparedness is that it's so personal, and every family will vary when it comes to needs and wants. Decide what is right for your family, and make your list from that. Buy what you need first, and then when/if you have some extra cash, get some of the non-essentials.

Anyone agree or disagree with my assessments of certain things? Do you have any "luxury" items in your kits? Share a comment and let us know!!

One of the EASIEST ways to use your wheat berries is....

2010-09-22T19:22:00.000-05:00

Behold!! I give you....

The Wheat Berry!

This is what your wheat might look like now. Dry. Hard. Not very tasty. And you may ask yourself, "What am I supposed to do with this.... THING???"

When you bought your wheat, what did you think you would do with it?? Let it sit in your Food Storage Closet until that magical, yet unfortunate day arrived when you would need to use it?? Did you think you would be able to automatically turn on your "I can cook wheat" button and make food for your family??

I thought so. In fact, I thought that as well several years ago. But then I realized there is something more exciting going on inside that seed. That hearty grain. That beautiful, nutty thing!!! I found out I can cook it whole! Straight from the bucket!!!

Behold....

The COOKED Wheat Berry!!!

"How do I cook my wheat berries???" You might be asking. Well, I will tell you! There are many ways you can cook your wheat berries.... Actually, there are a few ways to cook them, and many, MANY ways to use cooked wheat berries!

1~ You can cook them on the stove, similar to rice, except you will use approximately 2 cups Wheat (any variety you wish), 7 cups water & 1 tsp Salt. Bring to boil. Cover and let simmer for 1 hour. Use in place of rice, along with rice, or refrigerate until needed for other recipes (see below).

2~ Use the same ratio above except pour all ingredients in Crock Pot (I love this one!!!!). You don't have to use salt. Cook on Low all day, or until desired texture is reached. Use the same as above.

3~ Also a favorite of mine, simply pour 1 cup uncooked wheat berries into your crock pot soup. You might want more liquid, depending on how brothy your recipe is. Cook right along with it. Your berries will absorb the moisture and flavor of the soup!

There are many recipes that use wheat berries! Greek Wheat Berry Salad, for instance, can be made many ways. I love this one in the heat of summer!!! You can also mix it into rice dishes, stir fry, and even into your baked goodies! Try adding some already cooked wheat berries to some cookies, muffins, quick breads and more for an extra bulk, and chewy texture!!!

You can also just try Googling "Cooking Wheat Berries" for some other fantastic ideas!!!

Water Storage Guidelines

2010-09-15T08:41:00.001-05:00

From the Church's Provident Living website we are counseled on many things when it comes to food storage, among many other things. This section is taken directly from the website and has not been altered in any way. I just wanted to point out the links at the bottom about other guidelines regaurding water storage. Please seek out this information as well. Very important.

Commercially bottled water in PETE (or PET) plastic containers may be purchased. Follow the container’s “best if used by” dates as a rotation guideline. Avoid plastic containers that are not PETE plastic.

If you choose to package water yourself, consider the following guidelines:

Containers

Use only food-grade containers. Smaller containers made of PETE plastic or heavier plastic buckets or drums work well.
Clean, sanitize, and thoroughly rinse all containers prior to use. A sanitizing solution can be prepared by adding 1 teaspoon (5 ml) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) to one quart (1 liter) of water. Only household bleach without thickeners, scents, or additives should be used.
Do not use plastic milk jugs, because they do not seal well and tend to become brittle over time.
Do not use containers previously used to store non-food products.

Water Pretreatment

Water from a chlorinated municipal water supply does not need further treatment when stored in clean, food-grade containers.
Non-chlorinated water should be treated with bleach. Add 1/8 of a teaspoon (8 drops) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) for every gallon (4 liters) of water. Only household bleach without thickeners, scents, or additives should be used.

Storage

Containers should be emptied and refilled regularly.
Store water only where potential leakage would not damage your home or apartment.
Protect stored water from light and heat. Some containers may also require protection from freezing.
The taste of stored water can be improved by pouring it back and forth between two containers before use.

Additional Information

Note: The following links are not to official Church publications but are provided as additional resource material:

FEMA
EPA.gov

Please note that the FEMA link informs us about the usage of juice bottles. We continue to learn through our experience and the experiences of others. I have taken this advice to heart and decided that I will NOT be throwing out my bottled water that I have stored in juice bottles. I will not be drinking it though. I will be using it for cleaning laundry and other things.

Our family doesn't drink soda though. So, some of you may ask what you should do now. I have a few answers for you:

Buy carbonated water and mix with juice to make healthier sodas at home and use the soda bottle for your water storage.
Buy bottled water for your storage.
Check into the ability to filter the water that is stored in juice bottles to make it drinkable.

Please take this advice to heart as you will. And don't let it discourage you from continuing your water storage!

UPDATE: Straight from Salt Lake City research labs for the Church, PETE bottles that have been used for juice do not cause bacteria to leech into water being stored in them. Once again, this is a never-ending learning experience. Take this information to heart with sincere prayer and then apply it to your family's food storage choices.

Let's Bake Bread... In the South!!

2010-09-07T14:26:00.003-05:00

One thing I have discovered living here in the South is that the recipes I grew up with, or even started using recently need to be adapted to this region. It is incredible what a difference it makes!!! And so, after much experimenting, some successes, others not so much, I have my bread recipe!!!

Hope's Easy 100% Whole Wheat Bread
Recipe below instructions

1. Standard rule in this house, grind your flour fresh before getting ready to bake!!

2. After you have enough flour for your batch(es) of bread, measure out 4 cups hot water (hot being not scalding, but hot to the touch from the tap), 4 cups fresh ground flour & 3 TBL Dry Active Yeast. Combine in mixer and let rise until doubled (approximately 10 minutes, but NEVER watch the timer.... watch the dough!!!!). This is called your sponge.

Before

After

3. Measure into one measuring cup (this process makes it so the honey doesn't stick to the cup so much) 1/2 Cup Canola Oil, 1 Cup Honey & 3 heaping tsp Salt. Deflate the sponge by turning the mixer on low speed for a few seconds. Turn off and add ingredients. Combine on low speed.

4. At this time keep mixer on low speed and add 6 TBL Dry Milk & heaping 1/2 Cup Potato Flakes. (Don't you love how I am using our food storage ingredients in this recipe???)

5. Increase speed to medium and prepare to add the rest of your fresh ground flour, approx. 6-8 more cups, depending on the weather!

Be careful not to bump your cup on the mixer as it swings around. That makes such a mess!!

Add the first 5 cups then proceed to add more cautiously.

This is what it looks like at 5 cups. Still sticky, and definitely not ready for bread.

And this is what mine looked like at 7 1/2 cups. Still sticky looking. So, how do you know if you have added enough?? Well, look at how it starts to pull the dough away from the bowl while it is kneading. The dough may not be pretty yet, but now is when you do the next step.

6. Let the dough knead in the mixer at high speed for 10 minutes. It may try to creep over the edge, but if it like my dough, it will catch right back on the ride and go back in! (I do use a shield on my mixer bowl during this stage just before I add the last cups of flour.) During this 10 minutes, prepare a large bowl with a light spritz of cooking spray.

7. When the dough is finished kneading you will hopefully notice it looking a little more like bread dough. At which point you will remove dough hook and scrape the dough into the greased bowl, flip so the top is lightly coated with oil, cover with cotton linen and let rise til doubled.

Dough has formed it's gluten elasticity and is holding together now!! Yay!!!

And since I have been known to have dough creep over the edges of my not-so-large bowls I use a deep bowl now! ;)

8. Once dough has doubled in size (after approximately 15-30 minutes, maybe even twice as long, depending on your home temp and humidity and such) pour out onto counter. This is when you would typically "punch" your dough. I like to be more delicate, so I gently fold my dough a few times until it has deflated mostly (you will still have little bubbles in your dough) and shape into a ball.

9. Now divide the ball into equal portions (this depends on your bread pans: 7-inch= 5 pans; 8-inch= 4 pans; 9-inch= 3 pans).

10. Shape into loaves and place into lightly greased pans. Cover, again, to rise, again. (It's the long kneading process and the 3 rises that allow this dough to be so elastic and tender once baked. Perfect for sandwiches!!!) You may score the tops with lines to help prevent stretch-and-tear bread. Get creative!! (I also score mine to tell the difference between regular and Cinnamon Swirl.... coming up next!)

This is as large as I let my dough get because it will rise A LOT in the oven, too.

Score bread after it rises and right before adding to oven.

11. Bake at 350° for 30-35 minutes. Until deep golden brown!

Doesn't that look good???

Ohhhh, but this looks better!!! (I lightly brush butter/margarine/crisco on top as soon as it comes out to help keep the crust soft.)

12. Keep in pans about 10 minutes, then remove to colling rack to cool til slightly warm. package each loaf into 1-gallon ziplock freezer bags. Don't zip closed yet. Let sit and accumulate a little moisture around the crust. Once cooled, let air out and seal. Freeze (don't refrigerate) for up to 3 months.

Bread Ingredients:

4 cups Hot Water

4 cups Whole Wheat Flour

3 TBL Dry Active Yeast

1/2 cup Canola Oil

1 cup Honey

3 heaping tsp Salt

6 TBL Dry Milk

1/2 cup heaping potato flakes
2 cups oats

5-8 cups whole wheat flour

Stay tuned for the minor changes I make to this recipe to make Cinnamon Swirl bread!!!!

September 2010 Newsletter

2010-09-05T15:09:00.001-05:00

School is in session. We all have our calendars filled with dates and events that will keep us busy through the New Year. The weather is becoming so nice now, which is perfect for sprucing up those flower beds and gardens. And now we get to start making our Holiday shopping lists. Did I get everything?? Am I missing anything???

Too much, I'm afraid, I have missed. We have been missing it for far too long. Even though the words keep being repeated, we keep missing it. Why is it being repeated? Even for those who have heard it and have worked diligently on it? Why do we repeat the same principle over and over again??

Well, to quote Sister Hearne, "Food Storage is like Faith". You need to repeat the simple things like Tithing, obedience to the commandments, reading the scriptures, prayer, family home evening, etc. for it to grow. Right? You need to nourish it, and help it grow. It also takes Faith to put something like food storage on our calendars. To help it grow, from one week to one month, to three months, to six, and so on.

We have all heard the parable of the mustard seed. Like the seed of faith we plant and nourish, we must begin with a small step towards food storage. We are being asked in our Stake to focus on our 3-Month Supply right now. How do we begin?? With small steps.

Make a Plan: Determine how fast you can gather your three month supply depending on your budget. 3-Month supply of food = 270 meals (breakfast, lunch & dinner). The size of meal and type of meal depends on family size and preference.

"Tithe" for food storage: Set aside a regular percentage of each week's grocery budget for food storage. Even a few dollars a week will start the process of stocking and maintaining food storage.

Buy on Sale: Take advantage of supermarket promotions and coupons to stock up. If it's a food storage candidate and it's on sale, buy multiples!

Buy in Bulk: Bulk-buying for food storage really pays off. Using the food storage "tithe", buy the 25-pound sack of bread flour for $3.89 at the warehouse store, rather than spend $1.39 for the supermarket's 5-pound bag. You'll save and stock up at the same time!

Double the blessings: When you buy, consider buying two--one to use and one to store. The best grocery sales come before the holidays. Save money toward these sales. Make a list according to your family's needs/wants including: Baking ingredients, Baking Mixes, Canned or Bottled Foods, Dried Fruits and Veggies, Seasonings, Starches & even Long-Term storage items.

Plant: Try out your green thumb and plant a vegetable garden. Plant things that grown well in your area, that might be easy to store, and that you will use. Learn how to can your excess crop. This can be extremely satisfying, even if you only have a container garden on your apartment balcony. Buy and store seeds for your food supply, you may need them later.

Replace, Replace, REPLACE: Make sure you add the things you use to your shopping list so that you are constantly using and replacing what you have stored. This will keep your food storage fresh and you will never be caught off guard.

Gather at your own pace: We have been counseled to gather food, but to do so with care. We should not go into debt to gather our food storage.

With these simple steps, eventually, and quicker than you may think, you can end up with sufficient for your family's needs for your 3-Month Storage! (Want a sneak-peak into mine?)

August 2010 Food Storage Newsletter

2010-08-02T12:00:00.003-05:00

Wouldn't you know it?!?! We are talking about Wheat this month! Did you know September is National Emergency Preparedness Month?? I didn't either until very recently. To celebrate, I have signed up for a Food Storage Challenge over at our friendly Food Storage Made Easy website....

I think it sounds fun and exciting! I can't wait to see the results. If you would like to do it as well all you need to do is click the link above, submit your email address, and when the challenge begins (it is a secret to us challengers) we will receive instructions each day of 7 days. I honestly can't wait!! They are also going to send out e-mails prior to to help get you ready for it.

Another thing from them that I think is just great is their pdf Food Storage Made Easy binder. I purchased mine there and found out we can do a group order!!! (Would have been nice before I paid for mine, but honestly I don't mind so long as you all get the opportunity at a better deal to get something awesome like this!)

You can click the link above for more info on what is in the binder. If we can get at least 5 people to order it it will only cost you $5. Even better is if at least 15 are ordered, the cost goes down to $3 per copy. If you are interested, please leave a comment here on the blog, or e-mail me or contact me in another way.... but please, if you are interested, don't let this opportunity pass you by. Once you download the pdf you can print it off and keep the binder in your home for your reference.

And now, on to our main subject of WHEAT!! I love the Food Storage Made Easy website. It has an abundance of reference tools and ideas. Their Baby Steps is great, too!! But this time, I found a great reference for 7 ways to use wheat WITHOUT a wheat grinder! Check it out HERE!! I love cooked wheat berries. One of my favorite things to do with cooked wheat berries is store it in a container in the freezer to add to any dish. Salads, stir fry, rice dishes, soups. You can even through a hand full of dry whole wheat into your crock pot soup for a boost of nutrition, fiber and bulk. Not to mention an interesting flavor!

Ground wheat.... Did you know the ward building has a wheat grinder?? If you don't have one, you can ask to borrow the one from the cupboard. Speak to me or any member of the RS presidency. Why would you want to use it?? To grind some flour, silly! If you don't have one and would like to see how one works, or just to grind your wheat into flour. That's what it is there for!

Finally, we will be resuming the Emergency Essential group orders in September with Madison 1 & 2 wards. After that we will get to the Mylar order that was mentioned a few months back. Have you pondered what you may want to order??? The bags will be ordered in two sizes: #10 can size, for use of storing smaller quantities of food equivalent to the amount that can be stored in a #10 can from the cannery; and 5-gallon size, to line your food storage buckets with as an added protection, which is sometimes necessary here in the South. They are resealable bags, resistant to moisture. More information to come.

Contact me with questions or help about your Food Storage. Food Storage Consultations will resume after school resumes. I will be able to consult during the day, 8am-1pm M-F, or 9am-7pm Saturdays. Saturday I will have my children with me, whereas during the week I will not. So make your choice, call me, and let's set the date!!

Food Storage & Emergency Prep on a Budget

2010-07-08T10:24:00.001-05:00

Check it out!!!!

July 2010 Newsletter

2010-07-04T13:39:00.004-05:00

Happy Fourth of July!!!! What an incredible day to remember one of the greatest blessings we have been given.... the freedom to worship how we choose! Along with that freedom we are also allowed to prepare as Prophets have been counseling us for a long time. Be mindful of this freedom (and others) and chose to act on them as you see fit for yourself and your families.

We are surrounded with information everywhere. Most of it at our fingertips for free or very little charge. Prepared, Not Scared features a video with such an experienced person. Sister Lana Richardson speaks of preparedness based on her experiences in Tonga. It is a great clip. A little long, so make sure you have a moment to sit, watch & listen.

As much as I enjoy expounding and going into Preparedness as well as Food Storage, my calling is Food Storage. And so, on we go. Last month our family went on a road trip where we spent about a third of our time in a tent. Sometimes without a grocery store for miles. To prepare for this trip I thought strictly nonperishable. What are things I can cook for my family that are:

A) Healthy
B) Tasty
C) Satisfying
D) Non-perishable
and E) Quick to cook on a propane stove?

After all this Food Storage talk, I can't believe this was my first time cooking like this. It was a great experience!! I encourage all to try it for a few days.

Meals I came up with included: Tuna Pasta, Chicken & Rice, Spaghetti, Chicken Noodle Soup, etc. I had a few more planned/ready for, but did not use them.

So, for some quick, non-perishable meal recipes:

Tuna Pasta~

2 cans Chunky Tuna
1 package Whole Wheat Pasta (we used macaroni but it is totally preference!)
1 can Cream Celery Soup
Seasoning

Cook pasta over high heat. Drain liquid. (The nice thing about all this camping is the one-dish cooking as well!!) Add drained tuna, cream soup and season to taste. Serve warm, cause the breeze in South Dakota will cool it off quickly!!

Chicken & Rice~

2 packages Uncle Bens Whole Grain ready in 90 seconds Rice (any variety, although the vegetable kind was very tasty)
1-2 cans cooked chicken breast meat, drained

Warm Rice in pot on propane stove with a few tablespoons water for a few minutes. Add drained chicken. Stir. Serve warm cause, well, once again the breeze will cool it quickly!!

Spaghetti~

1 package Whole Wheat Spaghetti noodles
1 can Vegetable Marinara Sauce

Cook pasta. Drain. Stir sauce into pasta. Serve warm, cause.... you get the point.

Chicken Noodle Soup~

(This was probably one of our favorites!)
1 package Bear Creek Country Kitchens Chicken Noodle Soup Mix (makes 1/2 gallon!!!!)
1-2 cans cooked Chicken breast meat, drained

Cook soup on propane stove according to package directions. When noodles are almost tender, add drained meat. Finish cooking. Take immediately into tent and set on towel to keep from burning anything. Zip up tent and serve hot soup... cause in Montana in the mountains, it can get real cold outside, even in the summer!!

These recipes may be obvious to some, but like I said, it was a great learning experience for our entire family. We chose the Propane stove cooking method because we knew we would be arriving to each campsite later and without much time to heat up coals and such for Dutch Oven Cooking. (Although I told Shawn I wouldn't mind being "forced" to learn more of that either!!)

And in case you were wondering about Breakfast and Lunch, we packed plenty of granola bars and dry cold cereal. We used Soy Milk in the non-perishable drink boxes for the cereal, which was a big hit! You can get regular milk, rice milk, soy milk and almond milk in the same packaging, which is a great help! For Lunch, snacks high in protein like nut mixes and jerky, loaded with dry fruits and even those Yogurt "Toddler Snacks".... yes, we all enjoy Gerber Yogurt melts here. Freeze dried Yogurt with Live Cultures... a great way to get such a wonderful food source in the middle of no where if you ask me!!

This concludes July's newsletter. Feel free to leave a comment, ask questions, etc. I will also be getting back to the Food Storage Consultations, so if you would like to schedule yours please let me know!

Food Storage Thoughts 5-17-2010

2010-05-17T14:39:00.000-05:00

Switching notes from 3-month to Long Term Food Storage, first, does anyone know the difference between the two? We are encouraged to do both, but do you know what it means to do both?

Re-cap, 3-month pantry is a regular rotation of food that you use normally. If your family loves pasta, stock up; Mexican.... store some black beans, pintos, rice and cornmeal; desserts.... flour, sugar, chocolate chips, cocoa, etc. Think about the basics and stock up, then rotate.

Long Term is a slightly different story. The Church states in the Provident Living pamphlet, "For longer-term needs, and where permitted, gradually build a supply of food that will last a long time and that you can use to stay alive, such as wheat, white rice, and beans. These items can last 30 years or more when properly packaged and stored in a cool, dry place. A portion of these items may be rotated in your three-month supply."

To stay alive... What does this mean to you and your family? What things would you need to store to stay alive? If you or someone in your home is allergic to wheat, what do you consume on a very regular basis? This is a supply of the very basic essentials. And you need to slowly accumulate a year supply. Opportunities for these purchases exist everywhere... The cannery in Tennessee, local stores like Star Market, Garden Cove & now Earth Fare sell whole wheat among other grains in bulk, Sams Club and Costco have a wide variety of large bulk packages of rice, sugar, flour, popcorn, oats, beans, etc. The resources are there for you. Do with them what you will. But I encourage each of you to find out what you and your family need: very basics- http://www.providentliving.org/content/display/0,11666,7498-1-4070-1,00.html; a little bit more- http://foodstoragemadeeasy.net/2009/03/09/long-term-food-storage-calculator/. Print it off and keep track on the inside of your pantry door. Or keep record with your budget in Outlook. Whichever works for you.

Next time a little more info on using your wheat.

Food Storage Thought 5-10-2010

2010-05-10T10:34:00.001-05:00

I hope you all had a wonderful Mother's Day!!! What a beautiful time to contemplate ourselves as sisters, women, friends, mothers, aunts, etc. Married, single, widowed... we are all equally important in the sight of God. I am grateful for that insight through the Gospel of Jesus Christ.

Food Storage Tidbits....

I am still contemplating the Mylar bags order we will be doing. As it looks right now we will be ordering 5-gallon size, Ziplock top Mylar bags that can line your 5-gallon buckets. Plastic buckets are still porous and you cannot put oxygen absorbers in them for that reason. But, with the Mylar liners we will be able to do that, which can help maintain freshness. Also, we will be ordering #10 can capacity Mylar bags. This doesn't mean you need to line your cans with them. This is just a capacity comparison for those who are curious how much food they can fit into one and how many to get. This bag also has a Ziplock top. These bags say they do not need to be heat sealed since they have the ziplock. However, I am working at borrowing the 1st Ward's Mylar sealer so we can seal them as a precaution. (Better safe than sorry.) Once you open the heat seal to use the product the Ziplock will be able to keep it fresh just as if you were buying a package of dried apricots at the store and opening it for the first time. You break the heat seal then use the Ziplock to maintain freshness.

Finally, the Cannery Orders, as most of you know, will not be taking place during summer. We will be putting it on hold for that time and resuming in September/October. We will have a few changes, but are still excited about providing multiple opportunities to each of you to acquire your food storage steadily.

I have been so grateful to see the different people purchasing food storage and preparedness supplies. I pray each day for our ward and it's members. I pray that each of you will diligently seek the council for your family's needs and work to achieve the goals necessary to fill those needs. I pray that blessings will be poured out upon those of you who are working towards the goal of preparing every needful thing.

Have a great week.

Food Storage Thought 4-26-2010

2010-04-26T18:40:00.001-05:00

I have passed this website around numerous times, and this morning found that it is making it's way around 1st & 2nd Wards, so I thought I would put it out there again for our ward as well. It goes right along with using items in a basic pantry and making food from scratch. The name of the website may sound ridiculous, but I guarantee you it is a very educational site for recipes, budget and even nutrition.... www.hillbillyhousewife.com.

If you are trying to find ways to incorporate 3-month or even long term storage into your family's lifestyle, this website is a great tool! Please go there and take a look.

Food Storage Thought 4~6~2010

2010-04-06T20:24:00.000-05:00

First I just have to say how incredibly amazing Easter weekend was for me. To be able to listen to and hear our Prophet and other Church leaders over the span of the weekend, contemplating our Savior's resurrection and Atonement at the same time.... Wow!

On to Food Storage. I have been able to start the food storage consultations this week. What a great experience this is becoming!! Upon searching for one thing to help a family with a particular question, I stumbled upon this article at FreezeDryGuy.com. Very illuminating and right to the point:

Food Storage, Store What You Eat

During times of physical and emotional stress, it is important to change your diet as little as possible provided, of course, you are eating properly in the first place. An abrupt change in diet can cause a dramatic shock to your system.

There are numerous falsehoods and myths out there concerning practical food storage. Many people store a lot of dried beans, wheat and other grains but do not eat them in those quantities on a regular basis and expect to switch to a totally foreign diet overnight.

Many people store primarily wheat, which is fine if your system is used to it. However, it is widely acknowledged in the food science community that approximately 40% of the public can expect an allergic reaction to a high wheat diet.

Years ago, my family decided we would go on the Basic 4 diet of wheat, powdered milk, honey and salt for a 2 week trial. We were young and tough and with the best effort we lasted only 6 days. We also went through copious amounts of toilet paper during that period. Don't believe the nonsense that most people will eat anything when they are in dire straits; even when starving. I taught survival to soldiers and found that many would not eat certain offensive but nutritious foods and suffered physically as a result.

Many Germans died of starvation or the illness brought on from malnutrition after WW II because they would not eat swine food (corn). Can you believe that? These were not stupid people. They just had strong prejudices about what they would not eat. The old and the very young were the first to die.

Ever had monkey's brains, goat's eyes or grubs? Ever try to make an 18 month old child eat Brussels sprouts? Good luck! What if that were all you had?

When I was a little boy I would wretch or vomit when made to eat beets. Now I can't get enough of them and they are very good for me. It's all in the mind.

Do yourself and your family a favor by experimenting with various kinds of foods. A well-balanced food plan that causes little or no shock to your system is paramount. The other changes occurring during extreme chaos and stress will, in themselves, bring about enough physical and psychological distress without compounding it by a radical change in diet. We all need a proper balance of proteins, carbohydrates and fats.

After over 34 years in the food storage business, I've heard and seen some of the most preposterous notions concerning food storage you can imagine. I once met with a church leader at his home where he showed me a bag and a half of wheat and 12 bottles of catsup. "O.K.," I said, "where's the rest of it?"

"This is it." He beamed.

I was dumb-founded. I am not making light of this guy. He was a man of faith, but with faith and a lot of prayer I believe this is still going to be 1-1/2 bags of wheat and 12 bottles of catsup.

Obviously, this guy had not given the situation much thought. I don't think he really believed he would ever have to rely on his food storage. We must be realistic when considering our food plan.

This is exactly the reason I encourage everyone to Store what you Eat!! It just makes sense. You do not want your family sick and not able to eat what you store when the time calls for you to use it. As it said, you will be dealing with enough stress you don't want to have to deal with the added stress of having not stored the right foods, or your bodies just not adjusted to that diet. It isn't hard to make some minor adjustments now so you won't have to make major ones later on.

Food Storage 3~29~2010

2010-03-29T20:11:00.001-05:00

As General Conference approaches this weekend I am forced to ponder the words which have been spoken in conferences past. We have been encouraged in many ways to build up our stores of food and water. To be more prepared "in all things". I decided to search for some inspiring words from recent years. None better simply state it than President Gordon B. Hinkley in a RS broadcast conference in October of 2006. As I read these words I could hear the voice of our former Prophet,

"Relief Society stands for self-reliance. The best food storage is not in welfare grain elevators but in sealed cans and bottles in the homes of our people. What a gratifying thing it is to see cans of wheat and rice and beans under the beds or in the pantries of women who have taken welfare responsibility into their own hands. Such food may not be tasty, but it will be nourishing if it has to be used."

He continued in his talk that night praising mothers and women everywhere. For our sacrifices, love, charity and nurturing hands.

I was not sure how this new venture in monthly cannery visits would span out. I wasn't sure if enough of you would appreciate the advantage of being able to purchase a few cans of food storage at a time to better suit the budget and needs of the family or individuals. I have been spiritually uplifted in the past two months as I have been present for both cannery trips to observe Relief Society Sisters work diligently on their own (and other's) food storage. Some of you submitted surveys to me saying that you have no food storage at all. What a wonderful testimony to me to see your order for food storage from the cannery recently. To know that you have been able to take this wonderful opportunity to order some of the basic staples for your pantry in case you should ever need it.

Sisters (and Brothers), I know that when we do these things that we have been asked to do by our Prophet that we will be truly blessed in ways you cannot even begin to know yet. It makes my heart shout for joy and my eyes stream tears of gladness to know that our ward is diligently following this council. I pray that each of you will continue in whatever way you and your families have been able to press forward in this endeavor. And thank you for the blessings of serving you in this calling. It has been such an amazing learning experience, and continues to be.

I hope each of you has a wonderful and uplifting General Conference/Easter weekend!! I pray the Holy Spirit touches each of you with the inspiration and guidance you each seek. I leave these things with you in our Savior's name, Jesus Christ. Amen.

Food Storage 3~7~2010

2010-03-29T20:08:00.000-05:00

Continuing with our subject of 3-month pantry, part of which is water storage, I am pasting the same guidelines that are at our Provident Living website, http://www.providentliving.org/content/display/0,11666,7534-1-4065-1,00.html, for proper water storage. Did anyone catch that awesome display for water storage done by Sister Paula Nichols in Madison 1st Ward??? Take a look next week if you haven't seen it yet. And, take on the mission of aquiring your individual/family's 72-hour supply of water this month!!!

Water Storage Guidelines

Commercially bottled water in PETE (or PET) plastic containers may be purchased. Follow the container’s “best if used by” dates as a rotation guideline. Avoid plastic containers that are not PETE plastic.

If you choose to package water yourself, consider the following guidelines:

Containers

Use only food-grade containers. Smaller containers made of PETE plastic or heavier plastic buckets or drums work well.

Clean, sanitize, and thoroughly rinse all containers prior to use. A sanitizing solution can be prepared by adding 1 teaspoon (5 ml) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) to one quart (1 liter) of water. Only household bleach without thickeners, scents, or additives should be used.

Do not use plastic milk jugs, because they do not seal well and tend to become brittle over time.

Do not use containers previously used to store non-food products.

Water Pretreatment

Water from a chlorinated municipal water supply does not need further treatment when stored in clean, food-grade containers.

Non-chlorinated water should be treated with bleach. Add 1/8 of a teaspoon (8 drops) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) for every gallon (4 liters) of water. Only household bleach without thickeners, scents, or additives should be used.

Storage

Containers should be emptied and refilled regularly.

Store water only where potential leakage would not damage your home or apartment.

Protect stored water from light and heat. Some containers may also require protection from freezing.

The taste of stored water can be improved by pouring it back and forth between two containers before use.

Additional Information

Note: The following links are not to official Church publications but are provided as additional resource material:
www.fema.gov/plan/prepare/water
www.epa.gov/safewater/faq/emerg.html

From Your Pantry Apple-Cinnamon Swirl Bread

2010-03-02T14:27:00.005-06:00

Utilizing a recipe I told you about a few weeks ago, I experimented and came up with this delicious breakfast bread!!!

Normal bread recipe:
Lightest 100% whole wheat bread anywhere! recipe by Maxine Meyers:

To Start...

~3 TBL Yeast
~4 Cups Warm Water
~4 Cups Whole Wheat Flour

Mix these ingredients together and let sit until double. (Usually 15-30 minutes.) This step is called the sponge and is very important to allow the yeast to get a head start.

Add...

~1/2 Cup Butter or vegetable oil (I used Canola Oil.)
~2/3 Cup Honey or Molasses
~3 tsp Salt
~6-8 Cups Whole Wheat Flour

Mix this together and knead for 15-20 minutes if kneading by hand (this is where it became even more similar to the 90-minute recipe since I just let the machine knead it for 10 minutes). Place in oiled bowl, turn to make sure top is lightly coated with oil to stay moist, cover and let rise again until double. (About 30 minutes.) Punch down gently and shape for pans. (Also similar to 90-minute recipe in selecting pans... 3 large or 4 small ---not mini--- loaf pans.) Cover and let rise again until double. (20-30 minutes) Bake at 350 degrees for 30 minutes. Oil top of bread for shiny, soft crust. (For this I take a pastry brush and lightly brush butter flavored shortening on top while it is hot.)

*If you have any leftover cooked cereal you can add about a cup to this bread recipe to make it even better.Changes made:
I used butter not oil. When adding the first of the 6-8 cups flour, add this combination (1 cup flour, 2/3 cup dry milk, 1/3 cup dry egg powder... you can add 2-3 eggs instead if you don't have egg powder, but you may need a little more flour in the end. Mix these dry ingredients together and add in place of the first two of the 6-8 cups.). Then continue adding the flour. I also added a little cinnamon to the dough itself to help enhance the flavor. While the dough is kneading, reconstitute dry apples in hot water; drain, chop, spread out on cutting board and lightly sprinkle with cinnamon-sugar combination. Let sit while you prepare the dough the rest of the way. If you don't have dry apples, use a fresh apple, diced, tossed and coated with the cinnamon and sugar and set aside the same way.

When getting ready to shape the loaves, roll each of the four sections into a rectangle. Lightly brush water on top, generously sprinkle with cinnamon-sugar combo (1 cup sugar to 1/4 cup cinnamon), sprinkle each with 1/4 of the apples. Roll tightly like you would cinnamon rolls. Pinch the ends. secure seam on the bottom and place in lightly greased pan. These may take a little longer to rise than the normal shaped loave. Cut slits 1/4 inch deep along top. When time to place in oven, place a pan of water in to keep crust from getting to hard.

UPDATE: Recently I also made the normal bread recipe and simply rolled it out (width of the pan, long enough to get a good swirl when rolled up) and put the toppings on and rolled it up and let rise and baked. The texture is that of sandwich bread and the taste is so sweet and delightful. Make your own adjustments as you see fit.

When done baking, immediately remove from pan and cool on rack. While quite warm brush loaves with butter. When somehat cooled place in gallon ziplocks and keep open to vent steam. When cooled entirely zip up and place in freezer for later use, or share with a neighbor! I don't know how long this keeps on the counter top because my family can finish off a loaf in 2 days. We went through 4 loaves in one week last week. This makes yummy french toast, too!!!

Food Storage 2-28-2010

2010-03-02T14:26:00.000-06:00

In summary from our training at the Stake Leadership Training event we learned, in order of importance, we should be working on the following to prepare for emergencies such as famine, unemployment and quarantine:

1~ 3-month Pantry & Water Storage
2~ Debt management
3~ Long-term food storage
4~ 72-hour kit preparation

This is plain and simple.

I have been talking about how to utilize your home storage. But let me switch just a little bit to using your 3-month pantry for now. 3-month pantry is quite simply an abundance of what you already use each month from your pantry. If you eat Spaghetti, stock up on extra noodles and sauce; if you eat Mac & Cheese, stock up on that; etc. If you don't eat so much from your pantry and more from your fridge and freezer, stock up on a few extras there, but also try a few recipes from your pantry that you haven't done before or just in a long time. Ask around if you need ideas, there are lots of ways to use your pantry for meals. In fact, here's a few:

Posse Stew
1 can Chile Beans
1 can Black Beans
1 can Corn
1 can Green Chillies, diced
1 can Diced Tomatoes

Mix in a pot and serve with corn chips or some fresh cornbread. Yum!!!

Pizza Mac
Macaroni noodles, cooked
small can olives, sliced or chopped
1 small jar/can pizza/spaghetti sauce
Jazz it up with any other "toppings" you want
Parmesan
Mix and serve warm

Lentils and Rice
4 cups water
4 chicken bullion cubes
oregano
basil
3 TBL dry onions
Garlic powder
3/4 Cup Rice
3/4 Cup Lentils
2 TBL Olive Oil

Mix together in pot on stove over high heat. Bring to boil. Cover. Reduce to simmer (about 2 or 3 on heat scale on my stove, just so there is a low-low boil) for 35 minutes. Sprinkle with Parmesan if desired.

See, 3 easy pantry recipes that aren't overly processed, pretty healthy actually.

Food Storage 2-22-2010

2010-03-02T14:25:00.001-06:00

I received this message from 2nd Ward's FS Specialist, Amanda Ross, and felt it hit the nail on the head. Before I go on to that though I wanted to add a little to the beginning.

We had a FS training meeting at last weekend's Stake Leadership training. What a world of inspiration, I wish you all could have been behind the wall with a cup to your ear. Food Storage and Emergency Preparedness are not secondary. They go hand in hand with caring and providing for family and loved ones. Why?? Because if you don't do the things to prepare that you have been counseled to do, then there may come a day when you cannot care and provide for your family. These are the instructions and tools we have been handed on many occasions to help us prepare. If you don't work on it, even little by little, you are only hurting you and your family.

With that said, the rest is the message which Sister Ross sent out. But I close by saying that I know these tools are here for a reason. I know they are for our benefit and learning just as the sacred scriptures. If not, why then would they be put into our monthly resource, the Ensign? Our Leaders whom we have sustained are trying to help us do this. We need only follow. It is that simple. (Remember the Ark?? All they had to do was step into it and be saved.) God makes it that simple sometimes to test our faith. I know that through following this council and heading the Prophets words in this matter my own family has been blessed in so many ways. I pray that each of you and your families will be able to benefit and be blessed according to your faith in these things also. I leave this with you in our Savior's name, even Jesus Christ. Amen.

Sister Ross:

This week I feel prompted to emphasize what our Church leaders have been instructing us, over and over, to do.

According to the pamphlet, "All is Safely Gathered In: Family Home Storage", we should build our own store of supplies, under our own roofs, to sustain our families. We are instructed to focus on four categories: (1) Three-month supply of routine, customary foods. (2) Drinking water for times when the regular water supply may not be available or safe. (3) Financial reserve--money set aside on a regular basis. (4) Longer-term supply of shelf-stable grains and legumes that will keep you alive.

It is also wise to do as our government has urged, and prepare an emergency 72 hour+ kit to utilize in times of disaster or evacuation.

I urge you to evaluate your family's current level of preparedness according to the instructions church and government leaders have given us. If you have not yet met all of your preparedness goals, develop an action plan that will help you to achieve them. If you have already accomplished the above-mentioned objectives, determine what more can be done. Consider learning new cooking skills to go along with your longer-term storage, earning First Aid/CPR certification, or sharing your skills and talents with other families and helping them to prepare. Remember, "We all have work; let no one shirk. Put your shoulder to the wheel." (Hymns, 252)

For guidance, see the Church's "Emergency Preparedness and Response" section at http://www.providentliving.org/channel/0,11677,8033-1,00.html. The US government official preparedness site, www.Ready.gov is also helpful.

National Intelligence Director Dennis Blair recently declared that a "successful cyberattack against a major financial service provider could severely impact the national economy, while cyberattacks against physical infrastructure computer systems, such as those that control power grids or oil refineries, have the potential to disrupt services for hours to weeks."
(see http://www.cnn.com/2010/TECH/02/16/fact.check.cyber.threat/index..html)

(Remember the ATM network failure as a result of the 1993 World Trade Center bombing? No cash money and no debit/credit card purchases for almost a week!)

Food Storage 2-15-2010

2010-03-02T14:23:00.000-06:00

Still focusing on utilizing food storage since January kind of slipped away.

Last week when it came time to bake some bread for our family, I felt like trying a new recipe. But I still wanted it to be simple and 100% Whole Wheat. (I'm picky that way.) I have been experimenting with sourdough starters and such and having a little luck, but not much. I have been told that is the way it goes when learning your way around sourdough. So, my hands were tired of kneading. Once again, needing it simple. My 90-minute bread recipe that many of you are familiar with is a great recipe for beginners, as well as those who don't have a lot of time for kneading and rising and such. This next one is a recipe I received at a Stake Grain Committee meeting several months back. I had never tried it because I was too stubborn and felt my 90-minute recipe was the best for time and taste.

Well, I love this bread. Once again it is a simple recipe that is great for everyday use. It is lighter than my 90-minute recipe, I feel, and I had fun watching the results. The secret lies in the amount of rises it goes through, as with any typical yeast bread recipe. So, it makes sense.

Lightest 100% whole wheat bread anywhere! recipe by Maxine Meyers:

To Start...

~3 TBL Yeast
~4 Cups Warm Water
~4 Cups Whole Wheat Flour

Mix these ingredients together and let sit until double. (Usually 15-30 minutes.) This step is called the sponge and is very important to allow the yeast to get a head start.

Add...

~1/2 Cup Butter or vegetable oil (I used Canola Oil.)
~2/3 Cup Honey or Molasses
~3 tsp Salt
~6-8 Cups Whole Wheat Flour

Mix this together and knead for 15-20 minutes if kneading by hand (this is where it became even more similar to the 90-minute recipe since I just let the machine knead it for 10 minutes). Place in oiled bowl, turn to make sure top is lightly coated with oil to stay moist, cover and let rise again until double. (About 30 minutes.) Punch down gently and shape for pans. (Also similar to 90-minute recipe in selecting pans... 3 large or 4 small ---not mini--- loaf pans.) Cover and let rise again until double. (20-30 minutes) Bake at 350 degrees for 30 minutes. Oil top of bread for shiny, soft crust. (For this I take a pastry brush and lightly brush butter flavored shortening on top while it is hot.)

*If you have any leftover cooked cereal you can add about a cup to this bread recipe to make it even better.

My family loved this recipe. It is almost exactly the same as the 90-minute recipe as far as ingredients go. I like that it has a smidge less oil. I am anxious to see how it bakes with a little sourdough added to it for a change in the flavor! The best thing about bread is you really can't screw it up too much. If you end up with a brick, make bread crumbs for coating your chicken or adding to your meatloaf or something!!!

Have fun baking!!!

Food Storage Tip 212010

2010-02-01T11:31:00.001-06:00

I have been able to look through and take a tally of all the surveys for Food Storage that have gone around so far. I really didn't know what to expect. But I must say I am happy to see that most of you are on a great road to preparing yourselves for hard times through food storage. I am going to continue sending the surveys around Primary and once or twice more through Relief Society so hopefully all can have a chance to fill one out. My reasoning for this brief and informative survey is so I can better help each of you with your short term and long term goals.

To start, I am just going to work my way down the list on the survey, with the first item. Question #1~ Using only what is stored in your home TODAY, for how long could you feed your family customary, routine meals. To help, and hopefully not to overwhelm anyone, I thought I would answer these questions myself to all of you. Following which, for each month I will send tips and recipes on how I accomplish these things or other helpful resources.

The choices for this question are: 1- Less than one month; 2- 3-6 months; 3- 6-9 months; 4- 9+ months. My response is 4- 9+ months. Looking at the question closely, remember it says "customary, routine meals". Things that your family is accustomed to eating. If you could not get to the store for reasons like unemployment, quarantine (during a pandemic your family can likely be confined to your home for up to 3 months), natural disaster, etc., then having food storage in your home makes sense. And these things happen. So, what do you do if/when it happens? You dust off your wheat and crack it open and open your wheat cooking cookbook and make a meal! How easy!! Right?? Not so much. Wheat flour cooks differently from All Purpose flour. Wheat is a hearty grain and not as easy to digest as other grains. It also contains fiber which is something our bodies don't digest. That doesn't make it bad, it just means some people may need time to adjust their systems to it.

So, using it once a week in something you bake, or cooking it whole and mixing it in with some rice you have made, etc. can help bodies adapt, and help you learn about how Wheat cooks.

What kind of meals do we have in our home?? This month our menu consists of Lentils and Rice, Red Beans & Rice, Pantry Stew (canned foods that go well together, including beans, corn, tomatoes, etc.) & Cornbread, Homemade Mac & Cheese with Broccoli, Baked Nachos (which also includes canned beans, olives, tomatoes and corn), Chicken Enchilada Pie (we have to have something not entirely food storage once in a while). Lunches this month include Tuna sandwiches, PB & Honey sandwiches, PB crackers. Breakfasts are oatmeal, homemade granola, bran flakes, waffles, pancakes, toast, crepes. Snacks can be Air popped popcorn, crackers, corn chips, celery, carrots, rutabaga, apples and bananas.

This may make us out to be a health-nutty family. Fine by me. But my main reason besides making nutritious meals for my family is utilizing food storage as much as possible. When you include them in your menu, and make your ingredients easy to get to, it isn't as hard as you think!!

Next week I will include a few recipes, including recipes for the meals I just mentioned, and a website I love to go to for help on cooking with grains and legumes. Until then, please don't feel overwhelmed. Yes, we need to work on this. Why else would our leaders ask us to?? BUT, we need to do it at our own pace according to our own circumstances. Take this one step at a time. Before you know it you will have 6 months of food that you know you enjoy!

Food Storage Tip 1242010

2010-01-25T08:02:00.000-06:00

I am sure you all tire of me saying this, but I have a firm testimony of the inspired words that our Latter-Day Prophets have spoken regarding preparedness. Over 100 years have passed; technology has changed almost completely; our diets are not the same as they use to be. But they say the same thing.... Store up your grains.

I was turning to my Nutritional Healing text with questions about some things I have been wondering about lately. As I flipped through the index to search for the subject I wanted, my mind went completely blank. Not the same way as when I wander into the kitchen with a purpose and then just stand there, dumbfounded, waiting for the reason to again come to the front of my brain. This time I was led to the front of my book. I bought this book purely as a reference guide in my house. If I have a question, I look up the answer. Kind of neat, huh?! I never planned on reading it cover to cover. So when I started reading it from the beginning, I realized how much knowledge I was still lacking on basic nutrition. But more importantly, I realized the power behind the words of our Church leaders.

We all know that in order to survive our bodies need different basic nutrients. One of which is indeed important, especially to the younger members of our families who are still growing, but even still to us who re trying to maintain a healthy lifestyle, is Protein. Their are two types of proteins.... Complete and Incomplete. Complete is, well, Complete! It will, when broken down in our systems, provide us with the Amino Acids we need. Incomplete Proteins are different Proteins that may contain some, or most, or a few, but NOT ALL of what we need to produce the essential Amino Acids our bodies need. Complete proteins come from sources like meat, poultry, fish, eggs, milk and cheese. Incomplete Proteins are found in.... guess!! GRAINS!! Yep.

Now that you have had a little health lesson, it is time for some math!! Now, since I just told you that grains are incomplete in their ability to provide all the essential proteins we need, you might be thinking, "Well, why don't I just buy a bunch of beef jerky???" Well, grains provide a lot more than protein. They are rich in other essential vitamins and nutrients, just like everything else we eat. And their shelf life, when handled with proper care, can extend to beyond 30 years! (I am not so sure that jerky will look, smell or taste as good in 30 years.)

So, now the math...

To get the COMPLETE Proteins from our grains, you can combine different grains! For example:

Take Beans and add any of the following for a complete protein- brown Rice, Corn, Nuts, Seeds, Wheat.
Or Take Brown Rice and add- beans, nuts, seeds or wheat.

Also, Soybeans are a Complete Protein.

I know we may not all be anxious to become vegetarian. But along with the benefits of being a great source of fiber and other nutrients, grains, beans and legumes are enough, when combined accordingly, can give us one of the most important and basic of needs for our bodies. If we are going to survive off of our long term storage eventually, we need to be versed in HOW. I challenge each of you to make one meal this month utilizing this information. Then double it! And triple it... eventually having one or two of these meals each week. Our family has been so blessed by eating the way we have. Not only through good health benefits, but also in our eating budget.

Good eating!!!

Food Storage Tip 1182010

2010-01-18T07:59:00.001-06:00

This was shared with me by the other two Food Storage Specialists of 1st & 2nd Wards. I thought it was great!! Hope you enjoy as well!!

We've reached the time of New Year's resoulutions. By now we've likely made, and already broken, at least one resolution. I encourage you to resolve to start preparing your family for times of distress and emergency NOW. Remember, "It was not raining when Noah built the ark."

Top 10 Reasons Why I Don't Have My Food Storage
From “Everything Under The Sun” by Wendy DeWitt

10. My neighbors have a TWO year supply! No, they don't. They don't have any food. Did you know that 85% of the members of the Church don't have any food storage at all? If your idea of food storage is to eat someone else’s food………..this is a really bad plan.

9. I've paid tithing for 20 years...the Church can give me a little food. Many members believe that when the times get hard, the Church is going to come through like Joseph in Egypt. Absolutely not true. All the Church storehouses and welfare farms across the country would only feed 4% of the members of the Church. The Church has been asking YOU to store food for 75 years. They're NOT storing food for you. Thus, another bad plan.

8. I'm moving in with my children / parents! Really....that’s just a bad plan all by itself. But it points out that most members don't have a year's supply because they're PLANNING on eating someone else's food! Of course, since no one HAS any food, we have yet another bad plan.

7. I have a year's supply...and the bullets to go with it! I've heard time and again, "How dumb is that to go to all the time and expense of getting food...just to have some guy with a gun come and shoot my family to take it away?" Here's a better question: Are you afraid of the guy with the gun? Or are you more afraid of BECOMING the guy with the gun? What would you do if your children were starving to death? Would you lie? Cheat? Steal? Would you shoot your neighbor for his food? I guarantee....if you were watching your children starving to death, you would do anything to keep them alive. If you don't have your year's supply, you are putting yourself in danger of losing not only your temporal salvation, but your spiritual salvation as well.
So far, all the reasons we don't have our food storage involve eating someone else's food. Please, don't put your family's temporal salvation in other people's hands. No one is storing food for you. Not your neighbors, not the government...not even the Church.

6. The boat and the 4 wheelers are taking up all my storage space! (Priorities!)

5. 3 letters....Y2K. Ok, that's 2 letters and a number....but, “they’re always making way too much out of everything! This is never going to happen!” (Every prophecy that has ever been given WILL happen.)

4. If anything DOES happen, the government will be here within hours! (insert laughter here) Did you know the government has been telling us that we need to have food storage? They're actually CALLING it food storage! We now have the government telling us to store food, water, medicines...whatever we will need to be able to stay in our homes for several months.

3. I can't afford scrap booking AND food storage. The average food storage can cost as little as a dollar a day. We live in the richest society in the history of the world, and while there are cases where money may be a problem, most of the time it is a matter of priorities. We have chosen bigger homes, nicer cars, more TV’s, computers, vacations ...everything is more important than our food storage. If I asked, "Who has a cell phone?" most of you would say yes. You pay at least $30 a month to have a cell phone....that's about a dollar a day...the cost of one year's supply of food for your child. Is your cell phone really more important than your child's temporal salvation? You have to make food storage a priority.

2. I'm waiting for the cannery to sell Papa John's dehydrated pizza! Food storage has always had a stigma attached to it. “If it's not wheat, beans, and powdered milk, it's not food storage.” With the system I use, food storage can be sweet and sour chicken, tamale pie, chili and cornbread, beef stew, shepherd's pie, minestrone...even chocolate chip cookies! Your imagination and your pocketbook are the only limitations you have.

1. A year's supply of food?! I thought it was 72 hours!!

You KNOW you should have your food storage. You WANT to have it, but it can be so overwhelming! How much do I buy? Where do I store it? How do I cook it? It seems like an impossible task.... but it's not. It doesn't matter if you use my system or just start buying extra food; the important thing is to do something. Good luck in your efforts!

Dairy Combo Giveaway

2010-01-08T09:27:00.002-06:00

Emergency Essentials asks: As you have reviewed your preparedness goals for the New Year, what products and/or topics would you like to learn more about on our blog this year?

My response? 72-hour kits. Our family has been able to accumulate and practice using the long-term food storage. We focus quite a bit on it actually. Last year I wanted to work on our 72-hour kits. But that never happened. I have purchased a few small items that I thought would be useful in them, but still feel very uneducated as to what would be essential and why. If you could expound on 72-hour kits of different kinds.... indoor use for Tornadoes and such, as well as kits to have in the car at all times, etc...... on your blog this year, I think that would be very beneficial to many, as well as myself and my family.

Food Storage Tip

2010-01-05T10:01:00.000-06:00

2-for-1

I have enjoyed the last month of using my pantry. It was another one of those months of using it instead of doing our monthly shopping in December. Why? Not because of extra bills and such this time. No, this time it was because I didn't feel like doing all that shopping so we could just enjoy the budget for Christmas a little more. We didn't splurge. But we had sufficient for a few little extras.

I like to think about what I can do with leftovers in the fridge. Sometimes my family can't stand it. But more and more I have learned what works for leftovers and what DOESN"T! Sunday we had yummy Red Beans & Rice. Mostly from the dry goods in our pantry. So, I know it was the day after, but I kept looking at that container of leftover red beans with sausage, ham and other goodies. It was begging to be eaten! So, from another recipe I made a little something different...

This works with Chili, too (especially since that is what the original recipe used). Heat up a 12-inch oven safe skillet. (You can warm up a large round cake pan, too.) Warm up the red beans (or chili) in the pan while preheating your oven to 425. Mix up some fresh cornbread batter (or from a corn muffin mix). Pour batter onto warm beans. Place into oven and bake for recommended time for cornbread (mine takes 20 minutes, but I add a couple minutes since it is on liquid). When the toothpick from the center comes out clean... you know, the one you took from the toothpick container to test the doneness.... remove from oven and let sit for a few minutes. Take a table knife and clear the edges of the pan. Get a large plate and set upside down on top to invert the dish onto the plate to serve. Or you can just scoop from the pan, but the kids love it when the beans come out and spill over the edges of the cornbread. You can grate some cheese over the top while warm, too.

2 meals, inexpensively done, and mostly from the 3-month and long-term storage in my pantry. (Oh, and you can make cornbread with whole wheat flour just as well. Just add a dash more baking powder, and maybe a splash more milk.) It was so yummy!!!

Now... what to do with the leftover cornbread and red beans!!

Food Storage Tip

2009-12-08T09:59:00.000-06:00

Hello all!! I know I have been on hiatus lately. I apologize for that. This will also be the last email until after the holidays. I just wanted to share a bit of something fun I learned recently...

You all remember my 90-minute bread recipe??

Well, one thing I LOVE to do is experiment in the kitchen. Every time my kids hear the word "experiment" when I am cooking they get real excited! I am always trying to think of ways to make recipes a little healthier. There are fun ways, especially in baking, that you can achieve that goal. Switching a cup of regular flour to Oat Flour; using honey instead of processed sugar (or any of the natural syrups that are out now like Agave Nectar, Rice Syrup, etc.); using Applesauce instead of Oil, or just trying to use a healthier Oil, etc. There is so much you can do!! And it doesn't have to be expensive.

Well, I decided to have some fun with my grinder (mind you not all grinders can grind beans into flour, but it can be done) and make some bean flour. I ground some White Beans. Beans are an excellent source of so many nutrients, including stress reducing B6 vitamins and Pantothenic Acid, Foliate, Iron, Riboflavin.... they are excellent lower carb higher protein fillers (some more so than others). Great in Omega 3 and Omega 6 fatty acids. They are beneficial.

So, I replaced one cup of wheat flour in the recipe linked above with one cup Bean Flour. I also replaced another cup of wheat flour with one cup Oat Flour for the Cholesterol and Heart benefits. You may have to add about a half cup more flour because of the way these flours absorb moisture. But I have made the recipe with this change twice so far, each time resulting in a nice, moist, healthy bread. This bread is great for sandwiches and morning toast. I even make Parmesan toast with it when we have dinner salad and such.

My point? 1~ Use your food storage now! 2~ Rotate with new Food Storage as you use it!! 3~ Play around with existing recipes to fit your pallet!!!

Have a happy Holiday!!!

Food Storage Tip

2009-12-01T20:04:00.001-06:00

Another day late. Can you blame me? Okay, yes. I even blame myself. I have no excuses. I apologize.

Looking back this week I realized I have had this calling for just about one year. That is probably the best year I have ever had as far as callings go. Who'd have thought being Food Storage Specialist could be so rewarding and fun?!?! Thank you for listening to me; for pretending I know so much more than you; and for becoming more ambitious about your food storage preparedness. What a great year!!

As you all are very much aware right now... Christmas is coming. No. Seriously. It is coming up in just a few weeks. Don't believe me?? Look at the entrance to most stores you enter lately. I'll bet there is a count down posted in most of them!! My point?? What better way to show your loved ones you care than by putting a little gift under the tree for their pantry?? Even if it means taking a spare #10 can, cutting four compass holes in the top edge of the open end, wrapping a coat-hanger crosswise in the center to make a rack for a little pot to sit on. What do you put inside?? A little "can o heat". So inexpensive and very resourceful when you want to warm up that can of soup that you stored, but didn't have electricity to warm it. (Are those the right directions, Paula?? I just remember you quickly telling me how to do it a couple years ago when we baked bread at Quincy's.) Anyways, do you know how much that would cost? A little stove with 100 hours of heat under it... about $10 or less... depending on sales, where you get the can from, etc. Not bad, huh?

There are others who are able to do a little more with the same wonderful thought behind it, and purchase a ready-made 72-hour kit available at Emergency Essentials. There are really so many things you can do. Even compiling a bunch of information for someone from the Internet or other sources, printing it out, stapling it together and putting it in their stocking can be an awesome thing. Again... what better way to tell them you love them during this season of giving??

And just another reminder... our building has a grinder for those who are interested in checking it out. I also have a grinder that I really don't mind if you come on over and grind some wheat on. It takes just a few minutes, and you can store your flour in the freezer for a couple months if you don't plan on using it right away.

Lastly, you may start to see repeats in the tips from time to time as I have been doing this for almost 50 weeks, give or take. I run out of ideas every now and again, so I may borrow from my blog archive.

Well, I wish you all a safe and happy week. Hopefully no more power outages come our way!! (I love the way my living room looks when my candle pillar is lit up. That was the second time I got to use the "it's only for decoration" piece in an emergency. I realize it may not have been an emergency, but it still comforts me to know those things are there when that happens.

Be well! Be Provident!!

Weekly Food Storage Tip

2009-11-23T08:59:00.002-06:00

It is definitely cold and flu season. Are you prepared???

I don't think any of us can truly be prepared for something like flu season. But, one good thing about it being the season of coughs, sneezes, runny noses, aches, fevers, etc. is that the medicines and supplements that come in handy for these ailments are on sale right now. If you are heading to the pharmacy right now for some cold syrup, pick up an extra. Look for coupons and sales at the pharmacies. CVS, Walgreens and Rite Aid actually have pretty decent prices. And don't be picky if you are on a budget and there is a generic version of the basic medications. If you look on the back, compare ingredients, they are the same!! And on sale for $3 a bottle instead of $6.

It is not a good thing to over medicate. Meaning, if your child is having a runny nose with nothing else, chances are you need a simple antihistamine. Don't give the all-purpose medication if your child doesn't need it. I realize that means having a cold-cough, a cough, a antihistamine, some acetaminophen, etc. on hand. But you never know what you may come across. The combination cold-cough can actually make the crud that your child is trying to cough out harder to cough because the cold medicine it drying it up and making it harder to get out of the system.

And if you are a health nut like me (or on the right track to becoming one ;)), going to a website like www.vitacost.com will be a good move to make. They have the same rate shipping no matter if your order is one little bottle or several bottles. I buy an extract called Lomatium Root Extract there that is a Bronchial Support supplement. It helps when that cruddy, croupy cough comes into the picture this time of year. They also have many other supplements and herbs and such at good prices. If you are skeptical, you can head over to the Madison Drug Store on 72 and Slaughter (I think) and take a look there. Although their prices are pretty high on most items. But they are great for answering questions about all this witchcraft potion stuff!!

Some other handy tips are to keep herbs in your spice cupboard. Thyme, Rosemary, Parsley, etc... all very good for the immune system in different ways. Put some water, salt and Thyme in a pot on the stove to boil and release aromatic steam into your house to help open up the airways. Drink some Peppermint herbal tea if you like herbal tea (caffeine free, of course). Peppermint is great for colds and coughs.

A good basic list could include:
~Pain reliever/fever reducer (like acetaminophen)
~Cold medicine
~Cough medicine (mostly expectorant so it can get out of your system. But if it has a mild suppressant that can help calm the symptoms.)
~Charcoal (stomach issues of all sorts... Pepto and Immodium are actually counteracting themselves for a more temporary relief but not helpful in the long run)
~Dry juice mix (keep those fluids and electrolytes up!! You can buy Gatorade mix at Sams Club in the large storage cans)
~Garlic (great for the cold symptoms, as well as cardio support)
~Peppermint (herbal tea or candy made with peppermint oil.... NOT EXTRACT or FLAVORING)
~Vicks rub (rub this on the chest as well as the feet... it works!)
~ Any other needs you and your family may have such as regular medications, allergies, etc.

This list does not include First Aid. It is a simple cold-flu list. It is also something to consider right now while it is on most everybody's mind!

I have a long list of helpful hints and tips. I also have a herbal dictionary if any of you are interested in more. These simple staples in your cupboard can make a big difference. And don't forget to keep some in your 72-hour kits! (Of course rotating it as you do!!)

Stay well this season!!!

(I have no medical degree. Nor do I claim this to be absolute fact. These statements are based on my opinion, the opinion of friends and family close to me, herbal guides I have read and had experience applying to my own life and family, etc. If you have any medical concerns, please consult your medical physician first.)

Food Storage Tip

2009-11-17T13:41:00.000-06:00

I know... another day late, but not a dollar short. (More on that later.)

Sister Ross of Second Ward has been good at reminding her ward of coupons and deals in the local area. So, for this week I wanted to pass on the same bit of info regarding the holiday food sales....

Now is the time to get some great deals on your 3-month pantry stock, including pumpkin, cream soups, green beans, cranberries, baking essentials, etc. (This week at Target especially!!!) Think about stuff you use maybe not frequently, but enough. Now is a great time to not only participate in the sales around us, but also stack coupons on top of the sales for those who are on a tighter budget (or just real frugal;)). A few dollars extra a week can get you several canned goods added into your pantry right now. Space it out!!

On another note. I know I am not the provident living specialist, but based on recent experience, I felt the desire to share my testimony on Provident Living. Many of you have been made aware of the two somewhat new pamphlets on Gathering Food Storage and Family Finances. These two simple publications have such basic and real suggestions. (The finance pamphlet can be found here http://www.providentliving.org/ff/pdf/WE_FamilyFinancesGuide_International_04007_000.pdf for those interested.)

In February of 2006 Shawn and I moved our family here to Madison. The lifestyle we had in Houston was not quite what we wanted. (Simply, we like to have a lot more land between houses, a place to set our muddy shoes and a home full of the sweet smells of bread baking and soup simmering!!) Moving here had become especially awesome to me when I found myself at one of our first Joyschool activities talking about homemade bread as a staple and not a treat and being surrounded by other moms who agreed and didn't think me weird for doing so. (I'm weird for a lot more reasons than baking my own bread!) Anyways, it helped Shawn and I open our eyes a little more. And we were blessed since then with the ability to set a little money aside each payday in an account we lovingly (and hoping) refer to as the Deck Fund. We can almost see the place of escape and picnics and star-gazing each time we go out in our back yard.

During the last 2 years, we have had to "borrow" a little here and there from our Deck fund for things like medical issues, funeral expenses, pet injuries, appliance replacement, etc. Each time we feel a little angry and upset that our Deck is looking to be further and further away from happening. But my eyes have been opened (Our Savior truly knows when to give us our humble pie.) recently to the lack of gratitude that I should have had in place of that anger, that we have been able to pay for these inconveniences and not go into further debt. I am incredibly grateful for the wisdom my husband has had to set some finances aside when we can. That each time he received a raise at work he lovingly came home and told me that it doesn't change anything... it is going straight into savings. The Lord knows our burdens... the ones we carry now and those we have yet to carry. And if we follow simple council from His Prophets, we will continue to be blessed. One of these days it may not be our own burdens that need to be carried by such council. There may be times when we will be called upon just as the Pioneer Saints, to give up what we have to continue to bring the Gospel to this land and others. A time when compassionate service will require more than making dinner and taking it to those in need. We need to prepare, because we do not know what may come to pass. Because Life will come to pass as our Heavenly Father and our Savior will it. All good things come from God. Including blessings from the sacrifices we make. This is my Testimony. In the name of our Savior, Jesus Christ. Amen.

Food Storage Analyzer

2009-11-06T08:49:00.003-06:00

This month at Emergency Essentials, they are having a FREE give away. I participated in a similar one last month and received a $10 gift card in the mail!! You can get the same from this month's give away as well. And even if you don't need/want or care about the $10, this new tool at their website is awesome!!! It is a Food Storage Analyzer!!

I used it this morning. It is great! At first I thought it was one-sided because the website sells food storage products. But as you go further in, I realized there were options for the grocery store items I also have on my shelf. On top of that, they give nutritional facts on the food you are storing. Based on the amount of people in your household, their ages and genders, it calculates the caloric intake and how long your food will last (approximately). I loved it!! I printed out my results so I can hang it in my pantry and pencil in any changes that occur. Try it out!!!

Food Storage Tip

2009-11-01T08:42:00.000-06:00

Yes. I know it is time for the Monthly Food Storage Newsletter. Since I am not feeling up to it just yet, I am going to put it off until a little bit later. For now, a little tip...

I know it is a little late to say, "Don't carve your pumpkins!!" or "Save your pumpkins!!" or anything like that. And even if you carved them, if they are still usable, bring them in and have some of the fun we have been having!! Cooked pumpkin can be used in so many ways. And, if you happen to have a pressure canner, you can can your own pumpkin. Something we have been doing today to relax (compared to the rest of this week, it has been very relaxing to let the pumpkin pieces roast in the oven and then puree them, etc.) has been cooking and preparing pumpkin to make all sorts of goodies. We found some delectable recipes online for Pumpkin soup, pancakes, gingerbread, roasted seeds, even meal in a pumpkin. Since we purchased several pumpkins at Tates this year for a couple different reasons, we had some handy to do this. But I wanted to pass along to you, if you didn't carve all of your pumpkins, or even if you did there is something to do with them!!

For those who carved, if you can still use it (meaning it is clean and you can scrape out the candle wax from the lantern last night) by cutting it into large pieces and roasting it at 375 until tender to the poke. Cool for a short while and scrape off the inner tender meal and put into a dish. You can use this as your base for goodies like the ones I just mentioned. We will be enjoying a simple Pumpkin Soup tonight for dinner. You can also make it all ahead of time and freeze it for later use.

If you didn't carve your pumpkin up, and maybe just colored or painted it, or even just left it as is, clean it up (those Eraser Sponges work wonders), cut off the top, clean out the insides (save the seeds for roasting later!!) and make Meal In A Pumpkin!! I love this!! We will have that later this week!!! You basically prepare a stew in your pumpkin, place it in the oven to roast for a short while, then when everything is cooked, and you are serving it, scrape the sides of the pumpkin to get some of that yummy nutritious goodness to add into your meal!! This is a recipe I found online to help...
Pumpkin Stew

All Recipes has several recipes that we will be using this week for all our mounds of cooked/pureed pumpkin!! It looked so good I just scooped some up into a bowl and salted it and scarfed it down! Don't you love this time of year?!?!?!?

We can always be less wasteful and resourceful with the items around us. Being frugal is only one way to improve upon your ability to live providently.

Weekly Food Storage Tip

2009-10-19T08:41:00.000-05:00

I apologize for the delinquency of this week's tip. As some of you may know, I had a fun little excursion to the ER this Sunday. I am recovering now, after an impromptu surgery. Thank you for all your help and thoughts.

As I was awaiting release from the hospital, I was pondering what to send to you all this week. (Believe it or not.) What popped into my head? Being physically ready. Our unplanned Sunday excursion could have been delayed had I paid more attention to my body a month ago when I experienced a less painful version of what happened. I decided to ignore the fact that my body was trying to tell me that something wasn't quite right.

Being prepared is a lot more than saving up food, money and first aid supplies. We need to heed all warnings that are out there for each individual. My husband and I discussed this in the hospital. It would have been less painful, less costly and certainly less eventful had I heeded the warnings my body was trying to give me.

No, my husband and myself are not blaming me. We just realized the significance of my decision to ignore the obvious.

Despite this, we have still been blessed. Shawn's Priesthood blessings during this time have been so helpful. He was prepared with his bottle of oil on his key chain. He had our Home Teacher's phone number handy to call for their help at 5 in the morning. We were prepared for other aspects of this adventure.

A simple reminder to you all... it takes more than wheat and dry milk to be prepared.

All my best!

Weekly Food Storage Tip

2009-10-11T08:41:00.000-05:00

Many events for Food Storage preparation, assembly and planning have been transpiring lately. Many of us were able to learn about the importance of having whole grains in our diets and in our family's food storage during the Stake Enrichment activity last month. During that time our ward was preparing to place an order with Madison 1st & 2nd Wards to the cannery for basic food storage needs. Alongside those we have had orders for Emergency Essentials, and now the Stake order for Something Better Natural Foods...

I know this must all seem a little overwhelming to some. Especially if you have not taken, or had the opportunity to begin planning your food storage needs just yet. Or if the financial burden of taking this task on seems so great that you feel the need to just put it off another month, or until next year, etc.

Please allow me to help relieve some of the burden. This abundance of opportunity is not to push you into making extreme purchases of food to store under your bed. It is not to make you feel bad for not having all that the "Jones family" has. This plentiful array of food storage purchase opportunities is just that.... OPPORTUNITY. We don't live in Utah where they have a Food Storage isle in every major grocery store. Where we can walk in and say, oh yes, I think I will pick up an extra 5-gallon bucket for that bag of wheat I bought yesterday. We live in an area where these things are not in abundance. And so, we the food storage specialists of the Huntsville Stake have decided we will do our best to bring the opportunity to you. Whether you take these opportunities right now is your choice. And it is between you and the Lord. You and He both know what you can and cannot do. Please don't feel like you have to buy 10 25-lb bags of wheat each time we do this. There is a plethora of opportunity that we are doing our best to bring to you.

I know from experience that circumstances may not allow large food storage purchases. And so, I am going to say something I have said many times before... Take it one step at a time. I have been married 10 years, had three children and this year was the first that we could say that we have our 1 year supply of grain for our family. BUT... guess what.... we have so much more that we are working on. That was just one of the many steps we have been taking so our family can be better prepared. Circumstances change. Life changes. The only thing that is constant is time... and our Savior's love for us. And I promise you that if you do what you can do.... buy one extra can of green beans this week, buy one #10 can of food from Emergency Essentials a month, cut your grocery budget a little now so you can purchase next time, etc.... if you do what you can do to follow the council of our Latter-Day prophets, you will be blessed. I testify that this is only one of the many ways our Savior and Heavenly Father show their love for each and every one of us. It is one of the reasons we have a living prophet today. This is my testimony to each of you. I leave it with you in our Savior's name, even Jesus Christ. Amen.

October 2009 Food Storage Newsletter

2009-10-04T08:39:00.000-05:00

I wanted to wait until General Conference was completely done before I write this month's newsletter. In my brief life on the earth I have never felt so uplifted... so edified as I have felt this weekend. Despite the minor occurrences of family quarrels and arguments; children ruining property that didn't belong to them; children being grounded for doing things they shouldn't be.... the calming reassurance, council and spiritual education that has been provided has almost overwhelmed me. My heart is full. I couldn't wait to write to you all.

Did you hear all the council about food storage and preparation this time around???? Wow!! Did you recognize the promptings and heeding words of our Savior through His apostles and teachers????

These were not spoken directly at all this time. I heard so much spoken of the Love of our Savior and Heavenly Father. The encouragement to strive to do more during these last days to help others and our families. To be all that we can be and more during these trials and hardships of the last days. So much instruction. So much Love. So much Joy. We live in a beautiful, frightening and wonderful time!!!!!

In all my pages of plentiful notes I took for myself and my family, I didn't write a single word about buying more wheat, or building up my savings, or restocking my First Aid. No. But to finish off this wonderful weekend, I hope you consider these things as well. These are the last days. We have been reserved for these days. There was spoken reference of learning from the past to prepare for the future.

Our family goal this month is to eat more from our food storage. With encouragement from the Stake Enrichment recently, we are using some of the recipes from the new cook book from the Stake. I am not buying any breakfast items this month as we are making granola, homemade instant oatmeal, pancakes, etc. Our snacks will include pretzels (yes, for the large PETE bottle), but also fresh air popped popcorn. (Did you know popcorn has more fiber than broccoli?!?! And it is a good carb for those interested!!) When I exclaimed this to my children they were so excited!! I became joyful in the knowledge that my children are growing up with this enthusiasm for good health, good eating and a desire to be better than they are constantly.

Tonight we are going to eat our first taste of whole wheat meatballs. We shall see how that goes. I encourage you all.... No. I DARE you to try one thing new this month. I don't care what!!! Just try something completely different. That's all.

A reminder as well..... I will be picking up the Storehouse order this Tuesday. If you would like to pick up the food instead of waiting until the date of Friday, October 23rd, please let me know. You can pick it up Tuesday afternoon/evening only. I will be showing wonderful Priesthood volunteers where to put it upstairs after that, to be stored until the 23rd. So please let me know before Tuesday if you are going to be picking it up Tuesday. Others can arrange to pick up after Fall Break if they would like afterwards if they are not planning on utilizing the Tri-ward activity to can their food. Other announcements regarding the activity will be announced soon.

Weekly Food Storage Tip

2009-09-13T14:28:00.000-05:00

With the Tri-Ward Food Storage order date approaching I thought it wise to include a bit on proper canning and storing of grains. (I also appreciate the helpful reminder from Sister Hearne in our Stake of this important information to share.)

There are basically two safe ways to store your grains Long Term. A~ Bucket: Food Grade buckets can be used to store your grains. At www.providentliving.org and other websites you can find the most updated technique to properly and safely do this in buckets using dry ice. NOT OXYGEN ABSORBERS. This is because the oxygen absorbers can actually help draw in more oxygen through the slightly porous plastic buckets. The dry ice method is quick and simple and safe. And can be easily Googled. Or you can click here
http://providentliving.org/pfw/multimedia/files/pfw/pdf/96278_PlasticBucketStorageInstructions_v4_pdf.pdf.

Also, last week I emailed you all with info on buckets... non food grade to be specific. After having a conversation with the Corporate office of Emergency Essentials (straight to the source, right??), I found out you can use Mylar bags to line non food grade buckets and it will safely protect the food from chemical leaching. And if you do go with this method of lining the buckets with mylar bags, then you can use oxygen absorbers.

B~ #10 cans: With this method you want to use the Oxygen absorbers. The Stake owns at least 2 canners for these #10 cans, and can be used pretty easily. This is one of the more convenient ways to store grains especially if you don't use it in your rotation as frequently as some, or if you don't have room for 5 gallon buckets in your home.

Using both of these methods you want to remember to keep them in insulated environments where the temperatures don't exceed 85 degrees, and there is not a lot of moisture. If your garage is attached, you may store these items on shelves raised off the concrete, against the wall attached to your house. This will be the coolest and driest location for it to be stored if the garage is the choice location for you. But you still want to keep in mind that rodents are more likely to get in the garage when the door is left open, or other times, and the sunlight shining on your food can heat it up. So be mindful when considering where to store your containers of essential foods.

Another method for storing grains (and other items like beans, legumes, baking staples, etc.) that is NOT long term is in food grade PETE #1 plastic containers. Click here for information on how to properly do this... http://providentliving.org/pfw/multimedia/files/pfw/pdf/96277_PETEBottleStorageInstructions_v4_pdf.pdf. It is not recommended for the longer term storage. This is short term... about 5 years.

As the date of our purchase at the cannery approaches, please have these items in mind. The worst thing one can do after ordering these essentials is to let them go to waste by letting them sit in their bags without caring for them. Have a plan for storing your grains and other food storage items correctly. Contact me if you have questions or concerns. Or you can take advantage of the wonderful resources at our fingertips at www.providentliving.org.

Don't forget... the food storage order form is found here http://www.providentliving.org/pfw/multimedia/files/pfw/pdf/121874_Fall2009WE_HomeStoragePriceSheet_pdf.pdf.
You are all awesome!! Be Provident!!

Food storage Ooooops!

2009-09-13T14:25:00.001-05:00

Okay everyone. I am taking a BIG slice of humble pie right now. Whoever said that callings were not given so we can continue to learn and grow in that area was completely mistaken!!!

Trying to make a long story short... a few years back, Home Depot and Lowes sold food grade buckets. It became widespread news very quickly. However, plastic companies didn't like this knowledge getting out, so they pulled them and started producing non food grade buckets for the hardware stores. The only thing that makes SOME of these buckets non food grade is the type of dye they use. I want to emphasize here... NOT ALL COLORED PLASTICS ARE BAD. Some food storage plastics companies sell colored buckets that are FDA approved so people can color code their food storage. Isn't that handy?!

Anyways, after calling manufacturers and other companies to do my own research, I discovered that the current line of bright orange buckets are NOT food grade.

HOWEVER!!! If you have been using these, you can purchase Mylar liners from a number of resources, including
http://www.frontiersurvival.net/item--Mylar-Dry-Pack-Food-Storage-Pouch-Bags-LARGE--2030P.html. Along with a great tip for sealing them without an expensive sealer.

The orange buckets don't need to be thrown out or discarded. You can also use them to store your 72-hour kits. I hope this info helps. And please don't hesitate to ask questions!! I can still look up and call places to learn what I obviously don't know!!!

September Food Storage Newsletter

2009-09-13T14:23:00.001-05:00

My counterpart in Madison 2nd Ward, Sister Ross, sent her food storage tip for the week out earlier, and I thought I would include it in my Monthly letter.

Brothers and Sisters... I cannot emphasize enough how priceless it is to know how to use your Long Term Food Storage. It may sound repetitive, and if so, I am sorry. There is a reason we are asked to store our food, including, but not limited to a variety of useful and nutritious grains. But what good are these things if we need to use them and we don't know how or we discover we don't like it?

It is with a prayer in my heart that each of you read this and pray about it yourselves. Ponder the importance of these things in your own life.

A Case for Long Term Food Storage AND Using it Every Day!

Posted by Crystal-Everyday Food Storage on Friday, September 4, 2009 (italics added)

I know a lot of people wait to use long term food storage for a "real" emergency...but let me tell you there are A LOT of other "real" emergencies that will hit your family, more than just when the power goes out. Don't get me wrong, I'm not saying you shouldn't prepare for those times when the power is out. But if you think about it, right now there is a higher chance of a job loss, inflation, [and] food shortages than there is of a tornado landing on your house...not to mention the all too common emergency of a child putting the empty milk carton back in the fridge, leading you to believe you still have milk.

Any "real" emergency is not being able to feed your family for WHATEVER reason (it's 5:30 and you need to have dinner on the table in 15 minutes, loss of job, increasing food prices, and yes, that natural disaster that will put your power out) and learning to use your food storage today and every day will help you prepare for those disasters so you can effortlessly transition to using your food storage without putting your family on alert that there is something wrong.
There is no good excuse for waiting to learn how to use your food storage every day (especially with countless benefits like: it will save you money, keep you healthier, [and]bring your family in the kitchen more--which is where the most important conversations happen.) When an emergency happens, you'll [already] be using it EVERY DAY. So why not start TODAY!

Read this post in its entirety and view Crystal's "YouTube" video comments at: http://everydayfoodstorage.net/2009/09/04/a-case-for-long-term-food-storage-and-using-it-every-day/food-storage-recipes

I bear testimony that this is not empty talk. We have been asked to do this for every important reason. I have seen it benefit my family when I was a little girl. I know it has benefited my family now. And I know with all my heart it will benefit each and every one of you if you will do it. Heed the council of the Prophet. Prepare every needful thing. And do it with a happy heart.

Weekly Food Storage Tip #26

2009-08-23T17:44:00.001-05:00

How have you all been enjoying this BEAUTIFUL weather lately?!?!? I am lovin it!!!!

Today's tip is one I hope I am not repeating. But if I am, maybe I was meant to! LOL

I have told you all about the amazing creation that is Vinegar. An inexpensive, powerful item to have on hand for cooking, canning and cleaning! Well, that brings me to it's opposing in nature partner in crime.... Baking Soda.

Although the two of these can make a great science experiment together, separately (and sometimes together with other things like lemon juice and ammonia and borax) they have significant uses as well. Baking soda can get those garms brighter than ever in the wash! In fact they can strengthen the whitening power of you detergent for all your whites. It can also strengthen the brightening power for your colors. You can also use it as a fabric softener in case you are sensitive to fragrances and such.

Make a paste with baking soda to make instant relief for itchy bug bites. I have had this done dozens of times growing up!!! It feels so good. And watching the kids watch it dry and crack while it is on the bug bite is almost as fun as a grownup. Mix 1/2 Cup baking soda with 1 Cup Vinegar to make a shower head treatment. No more buying that dangerous, expensive CLR solution. Mix it in a sturdy plastic bag, then secure the bag around the shower head with a rubber band so the shower head is completely submerged in the solution. Keep it on for about an hour. Remove and then run HOT water through the shower head for several minutes.

Baking soda can even go in those convenient above ground pools to help keep the water healthy and clear. The larger bags of soda you can get at Sams have those directions on the package, along with other helpful uses and suggestions.

And lets not forget it is a leavening agent in baking. It is easier to keep and use than Baking powder, and you can make baking powder with it... Add 1/4 tsp Baking soda to 5/8 tsp cream of tartar. You can substitute buttermilk or sour milk in a recipe with regular milk (3/4 tsp baking soda added to each cup needed).

The list once again goes on. I have a fun and handy book if you have any questions. You can also go to multiple websites when you google baking soda to find out many other things.

A great item for your pantry. 5 lbs. is recommended for a family of 5 for one year. We keep a lot more on hand since we love using it so much.

Add it to your list for the week. Add it to your pantry. You may be grateful you did!!!

And, as always... Be Provident!!!

Are you prepared???

2009-08-21T13:33:00.002-05:00

The Huntsville, Alabama Stake of the Church of Jesus Christ of Latter-Day-Saints will be holding a free Disaster Seminar Saturday, August 29th from 9am to 1:45 pm. Located at 1804 Sparkman Drive, the event will feature multiple classes and events for all ages and situations.

Bread Baking 101, Canning and Freezing 101, Preventing Identity Theft, Resume and Interview Skills.... the list goes on. We will also be featuring a speaker, Dr. Lawrence L. Robey, Madison County health officer, who will be speaking on the H1N1 Flu: What to expect this Fall.

Exhibits will be there by Red Cross, Rescue Squad, Boy Scouts, etc.

Come join us for a day of fun and preparedness!!!

Weekly Food Storage Tips #25

2009-08-09T19:06:00.000-05:00

Ours is a simple tip this week. It is a very useful and inexpensive 3-month pantry item which I love to have on hand... Saltine Crackers!

Food Storage item?? Really??? Yes. These crackers keep on the shelf for approximately one year. Take a look at the box for better timeline. But they are also very inexpensive.

I purchase a few boxes of whole grain saltine crackers (they have a lot less fat and unhealthy oils than many crackers) each month when I do my monthly, bulk grocery shopping. And I am sure you coupon hunters can get them at a better price than they are already at as well. Then I use them to extend the serving portions of some foods that I make, such as meatballs, meatloaf, tuna casserole, etc. They also come in handy when I am running low on energy, time or both and I need to make lunch for my children and still want them to eat well. So, I either add a dab of peanut butter to one, and smash it down with another cracker. Wa-la, peanut butter cracker sandwiches, without the weird stuff they add to the prepackaged ones. You can put these in a container or ziplock baggy for lunches/snacks, too. Or I slice up some cheese and meat and make better-for-you lunchables. My kids don't even like the lunchables at the store because I have spoiled them with healthier, less expensive, more filling homemade ones.

My point? The possibilities are almost endless with these. And if you budget $5 a week to add to your food storage, you can get at least 2 boxes a week. Consider it!

And just to help, I will share my meatball recipe that my kids LOVE with their spaghetti!!!

Meatballs
Preheat oven to 425. Lightly spray 9x13 pan with non-stick spray and keep close by.

Combine:
1 bullet ground turkey (1 lb. ground meat)
1 package saltines, crushed (not a box, one of the 4 packages from inside the box)
3 eggs
salt
pepper
Italian herbs (parsley, basil, oregano, rosemary)
1/4 Cup Parmesan cheese (grated)

You don't need powder when you crush your crackers. I grab a clump at a time, hold them over the bowl and squeeze. Mix all of the above well with rubber spatula till cracker crumbs soak up moisture and you smell the oregano. (Now the messy part... so make sure your hands are clean!!) Grab a clump about the size of a golf ball. Gently shape into a rounder ball. Place in prepared pan. You should be able to fit 4 across and space them close, but not touching. They are not going to rise like cookies, so no worries on that!! Cover pan with foil. Bake for 25 minutes. Remove foil and cover meatballs with preferred spaghetti sauce. Keep foil off. Finish baking for 10-15 more minutes, so the edges of the sauce just barely start to get a little baked, if you know what I mean. If you have a meat thermometer, the meatballs should measure at least 165. If not, cook a little longer. But 30-40 minutes total should work fine, depending on how big you make them.

Serve over favorite spaghetti pasta. Yummmm!

Have a great week all!! And, remember... Be Provident!

August 2009 Food Storage Newsletter

2009-08-02T18:02:00.002-05:00

What a beautiful burst of bountiful moisture we have been receiving!! The Lord has truly blessed us this week!!!

One thing I have noticed as an ongoing topic in one spot or another in the Ensign this year is.... (brace yourselves).... Self Reliance! Imagine that. In July's issue, page 74, we are made aware of the continued training our Stake leaders have been receiving to help us, the members of the church, prepare for hard times that may come. Elder Hales defines Self Reliance as "... taking responsibility for our own spiritual and temporal welfare and for those whom Heavenly Father has entrusted to our care." "Provident living means 'joyfully living within our means and preparing for the ups and downs of life so that we can be ready for the rainy day emergencies when they come into our lives, ' Elder Hales says."

Did you hear that?? He didn't say it was only for us. It is also for those who Heavenly Father may call upon us to care for. And it is not IF. No. The terminology he used is WHEN. Hard times may have already affected some of us right now. Hard times may not have.... yet. Let me ask you this... Why would the Lord ask us to prepare if there wasn't anything to prepare for?? He is a just and merciful God. He cares for His children. He is trying to help us, by using his hands here on Earth... our Stake leaders. And through the Stake leaders, our Ward leaders. We have so many hands guiding us today. We need only listen to their instruction. Heed their council. And follow the examples and teachings of those they ask to help us. We are all learning. We have all learned so much. It's time to put it all to use now, so WHEN that day comes, we can embrace it with knowledge and humility. Not fear and anxiety.

I have learned a few more things recently as well. As sisters in the Stake gather to help coordinate a function the Relief Society will be having soon, we discuss tips and important bits of knowledge to help each other. I have thoroughly enjoyed these moments. And I have a couple things to share with you.

The first is about grinding your flour. I use to be under the impression that you could grind your flour, in any amount that you needed; store it in a dark cool place; and use it indefinitely, so long as it didn't go rancid. I have had flour on my shelf, after I have ground it, longer than 2 months. I thought nothing of it. I had read nothing to the contrary, nor heard anything else. WELL.... in this group I learned that you need to use your fresh ground flour within 72 hours of grinding it, or the important vitamins that are stored in those wheat berries prior to grinding diminish. All you have left is fiber. You can store the flour in your fridge for a week, maybe even two... if you must. In your freezer you can store it for a month or so. This is wonderful and important information. It has caused us to make a few changes in our house... especially since I use to spend 2 hours grinding three different flours to store in my pantry for the month. Again, why do we even grind flour?? Because Whole Wheat, unground, stores in good conditions for 30 years or longer. If you rotate it, you can maintain fresh wheat in your house indefinitely. You can also cook Whole Wheat in it's whole form. Cook it in it's cracked form. Sprout it for an entirely new range of vitamins!! It is a complete nutritional source.

Another tidbit I learned is that you can grind unpopped popcorn to get Cornmeal! I did it this weekend, and we made fresh cornbread with it. It was marvelous!!!! I used my grinder on med-high speed on the med- texture setting. It was perfect. I showed it to my children and asked them if they could tell the difference between that and the store-bought cornmeal on the shelf. Besides the slight difference in brightness, they could not tell. And the recipe for the cornbread was with fresh ground cornmeal and fresh ground Whole Wheat flour. Awesome!! I never appreciated cornbread more!!! And, of course I am going to give you the recipe.

(Taken and adapted from the Nutrimill grinder handbook recipe section.) Old Fashioned Cornbread

2 Cups fresh milled popcorn
2 Cups fresh milled high gluten flour (I used hard red wheat. Soft wheat is NOT a high gluten flour.)
1/2 Cup Sugar
1/3 Cup Powdered Milk (YAY! Another way to use powdered milk!!!)
1/2 Cup Canola oil
1 tsp. Salt
2 Tbsp. Baking Powder
2 Cups Water
2 eggs
2 Tbsp. Butter

Mix all ingredients (EXCEPT BUTTER) in mixer for 2 minutes. Preheat oven to 400 degrees. Place large cast iron skillet (I used non-stick oven safe skillet. You can use a large round cake pan, two small round cake pans, etc.) in oven with Butter. (I just warmed it on the stove top til it was bubbly.) When skillet is very hot, remove from oven and pour in batter. Place back in oven and bake 15-20 minutes. Or until golden brown and solid. Follow your nose! This recipe is kid approved!! Very loved and enjoyed!!! Almost the entire pan was eaten!

We enjoyed this with homemade chili and some fresh fried green tomatoes. Yumm! Enjoy!! And, remember, Be Provident!

Weekly Food Storage Tip #24

2009-08-02T18:01:00.001-05:00

This week's tip is not edible. Not consumable either. However, I find it an invaluable commodity to have in your storage...

A clothesline (and some clothespins would help). I use to have one in my backyard. However, the birds during elderberry season would ruin my whites and linens. So, Shawn hung a line around my laundry room. I have enjoyed using it when I am actually caught up with laundry. It certainly helps save on energy, especially during the peak of summer, too.

We first used one when we just moved in though, since we had no appliances. I washed the laundry in the sink. Then wrung it by hand and hung it to dry. It was quite a task, but we can only benefit from experiences had. This is a very inexpensive item to have onhand for a rainy day though. I suggest the nylon coated line to help prevent weathering. A dry cracked line would not be a fun experience in the midst of hanging wet whites!

With that said, have a great week!

Be Provident!

Weekly Food Storage Tip #23

2009-07-19T15:10:00.002-05:00

Provident Tip for this week is a recipe I have used at least 100 times. Years ago I started making bread for my family as a source of food instead of just a fun thing to have occasionally. If we had no homemade bread, we had no sandwiches. My mom told me of a simple recipe that utilized my mixer and fresh ground wheat very well. And I find it a perfect use of food storage. My kids love it, and it is so simple and easy... even if you are prone to flat or dense loaves!

Easy Mixer Bread (Meant for stand mixers like Kitchen Aid or Kenwood Chef)

Mix together with kneading hook attached:

5 C Hot water (hot from the tap is fine. Doesn't need to be scalding.)
2/3 C Honey
2/3 C Oil (I have done it with 2/3 C Apple Sauce and 2 TBL Oil for a healthier recipe and it is just as good.)
4 tsp Salt (Can be reduced to as little as 2 if salt is a concern.)

Add 6 Cups Whole Wheat Flour. Mix til moistened.

Add 2 TBL Yeast. Just mix in.

While on med-high speed add 4 more cups Whole Wheat Flour. (Total of 10 cups. This has NO white flour.) Turn up to highest speed and keep there for 10-12 minutes.

Preheat oven to 250 degrees while mixer is going. Lightly spray or grease 3 9-inch loaf pans (or 4 8-inch pans, which is what I prefer). When dough has finished mixing/kneading in the mixer, scrape evenly into prepped pans with spatula. Stagger pans on one rack (next level below the middle of oven) in oven. Close door and turn timer to 20 minutes. Then turn off the oven.

DO NOT OPEN the oven door at this point. When timer beeps, DO NOT OPEN the oven door. Just turn the oven back on, this time to 350 degrees. And set timer for 40-45 minutes (40 for 8-inch, 45 for 9-inch). Walk away. Bread will deflate if you open the door too soon. You want to keep an even baking temp the whole time.

When done remove from oven and brush tops with a light spread of shortening while bread is still hot. Let cool for 10-15 minutes in pans, then remove to rack. Once slightly cooled, place into gallon ziplocks and leave open to let it breath a bit. (I know it may sound complicated, but these steps are so simple.) Seal bags. Place three into the freezer for later use and keep the other where you keep your bread.

I use this bread for lunches all the time. With the 8-inch pans it is the perfect size for reusable square containers for lunch bags. I love the consistency of it. Not at all what you may think 100% whole wheat bread might be. No added conditioners or anything because the gluten is activated and utilized in the kneading int he mixer.

I have also modified this recipe for a multi-grain loaf. Yummmm!

Utilize what you have! This recipe is for all bread makers.... beginner and pro alike!! Give it a try. (You also have plenty for neighbors with this batch!!)

Be provident!!!

Weekly Food Storage Tip #22

2009-07-19T15:07:00.001-05:00

Good Mormon Morning!! (Just something someone would say to me out west in Arizona... was always chipper and fun to hear!)

Did most of you catch the talk given about preparedness in Sacrament Meeting?? That was wonderful!

This week I want to share a recipe using Applesauce. Sister Smith gave this recipe 2 thumbs up!! As has my children and husband! But, of course, first the story!!!

About a year-and-a-half ago some dear friends gave us several bags of fresh picked apples. Yum!!! So, we decided to try our hand at making applesauce. Since it was our first time, we followed the recipe to the letter. It called for a cup of sugar per batch of sauce. I asked my husband if it mentioned if we could tone the sugar down a bit since we were a unsweetened applesauce kind of family. He wasn't sure, so we made it as told.

My kids tried the applesauce, and hated it! So, here we were with 2 dozen quarts of applesauce, and no one to eat it. I used it in place of shortening and oil in a few baking recipes like quick bread and muffins and pancakes and such. Yummy! But it wasn't being used fast enough. So, I searched online for a day or so and found this.... Enjoy!!!

Applesauce Crisp

~1/2 Cup Butter (I use Smart Balance butter for health reasons and it works great. I wouldn't use margarine for moisture issues... this is "crisp" after all.)
~1 Cup Brown Sugar
~2 Cups Rolled Oats
~4 Cups Applesauce
~2 tsp. Cinnamon

Preheat oven to 350 degrees. Melt butter in glass mixing bowl in microwave. Mix in sugar and dissolve a bit (doesn't have to be completely dissolved). Add oats and mix well (it will be crumbly). Divide applesauce between two loaf pans (I do this to keep the portion sizes controlled, so you can use one 9x9 cake pan or even little custard dishes if you want.) and spread evenly in the bottom. Sprinkle cinnamon over the applesauce. Divide the crisp over the applesauce. Don't pack it down, just cover it. Bake in 350 oven for 30 minutes, or until lightly golden and crisp. Let cool or serve warm with ice cream!!!

Since there is a way to can your butter, this recipe can be done entirely from your pantry. Even with store bought cold butter, this is a pantry-priority recipe. Make it, change it up and have fun with it!!!

Be Provident!!!

July 2009 Food Storage Newsletter

2009-07-19T15:06:00.001-05:00

Hello Everyone!

I have to apologize again for being somewhat delinquent in my newsletter again. I will be home for the summer (and most likely the year of 2009) on Friday night. So hopefully this will be the last time I put this off this long. I realize it has been less than one day that I have put this off, but procrastination is procrastination. And I already do too much of that.

That kind of brings me to my topic for this month's newsletter. A couple of scriptures came to mind when I was pondering what to say to everyone. In D&C 58:26 it reads, "For behold, it is not meet that I should command in all things; for he that is compelled in all things, the same is a slothful and not a wise servant; wherefore he receiveth no reward." But to go along with it, D&C 78:19, "And he who receiveth all things with thankfulness shall be made glorious; and the things of this earth shall be added unto him, even an hundred fold, yea, more."

At first glance these two verses really don't have much in common. But for me, in my purpose, they have a lot in common. Cutting out the middle words between the two of these verses we read that if we do as we are commanded (and good things that we are not commanded) our reward will be great. (Please tell me if you disagree.) I have said it before... we are not showing our gratitude if we are not keeping all of the commandments God (and His living Prophet on the earth today) has given us. It's not just a commandment. It is something that makes sense. We are not the only people in the world that store up and try to be prepared. It is something that intelligent people have done all around the world for centuries. My next door neighbor has enough food for herself and her 4 dogs (yes, I said 4 dogs) for a few months. She is not a member. Has never been. She just knew it would be a good thing. She rotates it as well. And I can honestly say that I am positive my family and I have been extraordinarily blessed because of our endeavor to achieve this seemingly impossible, yet highly achieve able goal of obtaining our year supply of rotatable food for a family of 5. Why? Because we have been working on it diligently, little by little, line upon line.

Lastly, I was informed by an awesome sister from our Relief Society (just to show you that I do not keep up with these things as much as I probably should) that Provident Living.org has a new site to visit.http://preparedness.ldswelfare.org/ I am anxious to try it, but am waiting until I get home to do my food storage web-surfing. Until then, please ponder these thoughts. And share with me if you have any questions, thoughts, suggestions, ideas.

Weekly Food Storage Tip #21

2009-07-19T15:04:00.002-05:00

This week I'm sharing a recipe that will help you rotate some of your longer-term items. Enjoy!
Source: www.FoodStorageMadeEasy.com

Easy Granola Bars
Ingredients:
4 1/2 cups rolled oats
1 cup all-purpose flour (try grinding your own whole wheat flour)
1 teaspoon baking soda
1 teaspoon vanilla extract
2/3 cup butter, softened (or substitute applesauce)
1/2 cup honey
1/3 cup packed brown sugar
2 cups miniature semisweet chocolate chips
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9×13 inch pan.
2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

Weekly Food Storage Tip #20

2009-06-22T07:52:00.001-05:00

I just realized I missed a week a couple weeks ago. I completely blanked out that week I think... getting ready for a road trip and coordinating people to take care of your dogs, garden, houseplants, etc. really does consume a lot of brain cells I guess. I am so sorry for that. I honestly thought I had sent a recipe or something that week. Weird!!

Anyways, my brain is stumped once again as to the topic for this week. Maybe I need to sit down and write down subjects and put them in a jar to draw out each week, huh?

Which turns me to something I have been meaning to do again, since it has been a while since the last one...

What are your thoughts, suggestions, questions about Food Storage and Preparedness?? This will help me get out more helpful tips to everyone, and answer the questions most people may have. Each week I find myself enthralled in another chapter of my preparedness book(s). Trying to explore new realms of storage and usage. If I don't know the answer, I will search and try to find you the best answer I can find.

So, please let me know what I can do for you!!

Oh, and since we have had a month of medical bills to pay off and then we were planning on leaving for a month for this summer, we decided not to do our monthly grocery shopping for two months. This was an incredible lesson to me on even more things I can do with the stuff in my pantry! It told me a lot about what things we were really using, and what we were NOT using. So, I would like to challenge those who have been able to accumulate part of your 3-month pantry so far.... Don't go grocery shopping for a month!! (Except produce and dairy if your family consumes a lot of that. Or just limit yourself to bread and milk and use your garden... which ever combination you prefer.) The point is to try as many things from your pantry for a month and see what happens. What are you using?? What didn't you use?? What new and fantastic recipes did you come up with just from staring at the pantry for five minutes??

Let me know how it goes!!! And have a great week!!!

(Oh. And just in case you don't hear from me next week... I will be in Virginia and Boston for a week-and-a-half and will be back on SOON!!!!)

Weekly Food Storage Tip #19

2009-06-22T07:34:00.000-05:00

Hello all! I bet you thought I forgot you. Well, I did. Until tonight. What else would happen when you wake up (100's of miles from home) at 6 am to shower before heading out to spend the day at a theme park with your family, the power goes out, so you wash your hair in the sink in the dark, etc.??? We just got back. I have a headache and my feet are throbbing. So, what else should pop into my mind but the fact that I never emailed you awesome people!!

So, I hopped on my email and caught sight of this clip from another food storage newsletter I received today from Sister Susan Purves in our Stake, and thought it would be perfect.

"If you have been keeping up with the H1N1 Virus, WHO has declared a pandemic - meaning that it is in lots of countries, not because of severity. It continues to be mostly mild. It is in Austrailia and other southern hemisphere countries that are going into the flu season. We don't know what will happen, but since other pandemics had mild springs with more severe falls, it would be good to use this as motivation to get prepared, in case. Hand sanitizer and N95 masks are back is stock, but will disappear quickly if it comes our way again."

I have had this exact bit on my mind. I have no doubt it is encouragement from the Holy Ghost. This would be a good thing to do. Our own local medical authorities said that there is no CURRENT worry, however, when flu season returns, the Swine Flu (or H1N1 Virus) may most likely return even more harsh than it was the first time around. Let us be prepared. If nothing else but to have the secure knowledge that you are doing what you need to do and because of that Heavenly Father may bless you for your faith and ability to follow through.

I hope you all have a great week. Can't wait to be back to see you all again! Have a great Summer!!!!

June 2009 Monthly Food Storage Newsletter

2009-06-02T10:22:00.000-05:00

I have been pondering in my mind and heart what to include in this newsletter this time around. As I did so I realized my weekly "tips" have been more of what I would include in a monthly newsletter and not just tips. I find myself enthused about spreading the word of Food Storage more so than ever.

I had a brief discussion with my husband's grandfather who was just here visiting. Considering he grew up during the Great Depression, I was surprised of his words. He tried to tell me that there was no reason for a 1-year supply. That that was overkill. I love this man dearly. Since my grandparents all passed away when I was very young, it has been awesome and fun for me to enjoy them all over again. But, I had to tell him he was very wrong. And so he asked for just one reason why having a food storage for an entire year is necessary...

The first thing that came to my mind was employment. Recent events have changed the way things function in our country. The way people think and even feel. Insecurity is reigning more and more over the minds of families everywhere. It was more than a possibility for me growing up. It happened on many occasions.

What is the first thing that happens after one loses a job and can't get right back into another one?? Redo the budget. A lot of expenses can be swapped if you can tell your family that you can spend $500 less each month since you have food in your pantry. The human body can be fed with wheat and water for years and survive. It may not be fun, but it will be beneficial. Wheat can be sprouted to produce the greens that our bodies need, using the water that you store with it. Adding more to the wheat and water produces more possibilities. Ground or unground, wheat can be utilized to provide the body what it needs.

That is what we are learning about right now. Most of us have the means to acquire these essentials and build up our supply of needs, and even wants.

Other reasons?? Financial emergency. Unexpected medical bills can throw you off balance. If you can say, "we can get by for a month without buying anything but milk and produce weekly" for a couple months, the load will be lighter. The burden lifted. (This comes from recent personal experience.) Inflation can cause the budget to be tightened until more financial ability can be set in place. Contacting our Ward Employment Specialist can be a wonderful move for many people with this concern, as we were just reminded about recently in our Ward RS/Priesthood Sunday School last week. Even when income is there, it may not get you as far as a year ago due to incredible increases in food prices. Food Storage can help supplement.

My list can go on. But is it necessary? I urge you to build your Food Storage. Begin now, if you haven't already. It doesn't have to start with a bucket of wheat. Maybe it can start with a bag of rice. But start it, and help it grow. Your lives will be blessed because of this. Heed the council of our First Presidency, our Prophet of today, yesterday and years past.

Weekly Food Storage Tip #18

2009-06-02T10:21:00.000-05:00

Good Morning Memorial Day Participants!

What a wonderful weekend! Glorious rain. Occasional spurts of sun and bright blue sky peaking through the fluffy clouds! A little humid, but wonderful!

I would like to continue to quote the preparedness book occasionally throughout the next several Food Storage Tips, because I feel it really touches home when it comes to the purpose and plan behind Food Storage.

So, starting off, I would like to ask you all, What is Family Preparedness???

"Preparedness is Expecting the Unexpected". It should be easy enough to leave it at that. But what is the unexpected? The unexpected could be nearly 10% of all Americans losing their jobs. The unexpected could be a peaceful nation being struck down at the heart, killing 1,000s of people and starting a war. The unexpected could be the economy experiencing such a blow that prices in the stores and at the gas pumps go up almost $2 a gallon in months.

The unexpected has happened. And it will continue to happen. This doesn't mean we need to buy out the stores and lock ourselves in our homes with shotguns all around us. What we need to do is follow the instructions that have been given so far and prepare as best we can. We need to prepare for the possibility of unemployment; natural disaster; famine; medical emergency; financial emergency. This can be done by slowly accumulating a "basic in-home storage". These unexpected events are events which cannot be controlled by us. BUT, we can help control the outcome.

What is a "Basic in-home storage"?? Well, it is pretty much your "in-home grocery store". Think of starting off small. A few shelves stocked with the very basics. As time continues, so does the amount and space grow. I could make you a list of the basics, but I would like you, instead, to sit down and make a list of the basics. Picture, if you will, you are moving into a new home. You have no supplies or food in this new home. What are you going to need in this new home if you are to SURVIVE for a week? For a month? And so on. Most of us have done this more than once. Make your list. And store it with your regular household supplies and begin to rotate it. When you see your shampoo on sale, buy more than one. Rotate it. Toilet paper. I know this is a necessity. Store it. I have seen it run out when the hurricane threatens an area. Yes, toilet paper. Soap, Band aids. These are basics. And we need them.

And since I have strayed a bit from the tips..... Since my family does not store drinking water in a large barrel, but we still need to rotate it so it does not go bad (yes, water storage needs to be rotated as well), last week I placed a bottle in the fridge for people to drink. This was fortunate because less than an hour later our neighborhood's power went out. Our filtered water comes from our fridge dispenser. And without power, this feature does not work. So, we still had (somewhat) cold filtered water in the fridge. This was helpful especially to my husband and his grandfather who were outside doing yard work and appreciated the cool water. Yes, we could have used the tap water. But it was nice to know that we had the water on hand.

For those who DO have a barrel, I recently received a email from another food storage specialist informing me of their fun family day in the sun, pumping out the water from the barrel in swimsuits, rolling the barrel around with soap, then bleach, and refilling it. What a fun time for all. No, this won't exactly work well in the winter time. So, rotate it before and after the winter months! And again during the middle of the year. Every 3 months is suggested. And if you don't want to keep it in your fridge, use it to water your plants.

The point? Rotate your water storage. It can be fun.

"A meaningful life is not a matter of speed or efficiency. It's much more a matter of what you do and why you do it, than how fast you get it done." ~Stephen R. Covey.

Weekly Food Storage Tip #17

2009-06-02T10:19:00.001-05:00

Hello all, beautiful weather!!!!!

Have you all been reading any good books lately? I am not a big reader. I can't sit down and focus for extended periods of time to read quietly. I prefer to read out loud to myself. But, one good book that I have come across recently from Amazon is "Making the Best of Basics", by James Talmage Stevens. I have the 1st edition from over 30 years ago that my mom kept handy. So, I updated to the last copy printed, in 1997, 10th edition. The comparison between the two is incredible!!! The 10th edition is over 50 pages longer than the 1st back in 1974. We have learned a lot since then!!! It even includes websites, which I am sure many have expired, run out, or changed since then as well.

One thing is totally consistent though... Preparedness, and why we do it. Why do we prepare? What do we prepare for??

Many of us are comfortable in the "fact" that our next several paychecks are coming in at the same amount from the same company. That's fine. But who's to say tomorrow something may turn life completely around? It's not paranoia. It's a FACT of life. Things happen. Events can switch our lives around to a point we are completely unfamiliar with.

To quote my newest library addition..."For just a moment, make these assumptions: ~You want to be able to live in a near-normal manner regardless of external conditions. ~ One of your family's basic goals is to have a one-year, in-home supply of food and non-food items. ~ You will commit the means to acquire what you need for your family's in-home food storage. ~ Your home will become your personal convenience center--- a virtual grocery store, stocked with the things you like to eat--- organized and stored where you have unique access to them as needed."

That is just the first small paragraph on the inside cover of this handy book. Following this section is a questionnaire to help you assess your situation and needs. I am not saying that you must go out and buy this book. I am asking you to consider these statements. Think about where your family is and how prepared you are.

When I was very young I was quickly made aware of our family's financial situations. Most of the time any of my siblings who were old enough to were working to help my dad pay rent. We were riding a roller coaster of financial lows and highs. For 15 years my mother was able to utilize our food storage during the on-again-off-again months. She made interesting, yet tasty concoctions for dinner. Never a dull moment. I am incredibly thankful to her for that example.

In later years the food storage was gone. We had to use other resources. I worked full time during my high school years and paid the rent and insurance for our family. We scrimped by many times. I look back and ask why? I am sure it was because during our months of plenty we did not replenish our storage. We did not fully acknowledge our blessings from previous struggles and the fact that we had food storage.

"To what potential natural, man-caused, or personal disasters are you vulnerable? How can you eliminate or mitigate their negative impact on your family's life and lifestyle?" (Making the Best of Basics, 10th edition)

This is not meant to be grim or frightening. But I do hope it strikes many, if not all of you as significantly applicable to your lives.

Assess what you have. Assess what you use. Assess what you need. Prepare Every Needful Thing.

Weekly Food Storage Tip #16

2009-05-11T09:06:00.001-05:00

Did everyone have a great Mother's Day?!?! What a beautiful day for it!!

Since we were unable to hold the Preparedness Fair on the 1st, I thought I would put in tid bits of what we would have had there. While I collect that info from everyone else, I guess my info will be shared first.

I thought I knew a lot about my subject matter before I started getting ready for the fair. Alternative uses of grains (other than grinding and using it for flour)... I learned so much more, and I barely touched the plate.

To start, I have been making granola for my family off and on for about 7 years. Each batch is a little different from the one before. Sometimes I have more ingredients on hand than last time. It is a fun, heart-healthy way to eat. It can be very filling as well. And there are recipes all over the Internet!! One of my favorite basic recipes is found here http://healthy.hillbillyhousewife.com/lowfathoneygranola.htm. It uses just a few ingredients, is flavorful, lowfat and my kids love it. Go to www.hillbillyhousewife.com for other 'from scratch' recipes.

Another alternative cooking method I like is cooking wheat berries. The easiest way is to do a 1-3 ratio of wheat to water (1 cup hard red or white wheat and 3 cups water). Combine in crock pot (after rinsing the wheat quickly) and set on low. Leave for the entire day, or at least 8 hours. This will give you a nice plump tender wheat berry. Drain off excess fluid. Store in a container in your fridge for up to 2 weeks or in your freezer for one month. You can make a large batch and use it throughout the week/month. Serve it warm in a small bowl with chopped pecans and a sprinkle of sugar or swirl of honey in the morning. Toss it in with your rice for more fiber and bulk. Add a half cup to your garden salad and toss it in.

We also discovered a yummy recipe which my entire family LOVED!!!!

2 medium potatoes, sliced about 1/4 inch thin
1 onion (or 5 small garden onions) sliced
2 chicken breasts (boneless) cubed
2 TBL butter or a good bit of olive oil
2 C cooked wheat berries

Put butter or oil into hot pan over med-high heat. Add potatoes. Saute for a few minutes then add onions. Salt just a little. Once this is tender, pour into dish and set aside. Add chicken to same pan and cook til done. (Like a stir-fry.) Once chicken is done add potatoes and onions back in. Add wheat berries. You can add more salt, pepper and even some minced garlic and just stir until everything is combined and heated well.

Serve warm with a side salad. This is so filling from the wheat. And so tasty!! The sweetness from the onions that is brought out during saute goes so well with the wheat berries!!! Give it a try!!!

You can also add your cooed wheat berries to yeast bread, muffins, cookies!! Try something new. If you don't have a wheat grinder, but you have a good start on your wheat storage, give this a try. It isn't enough to store the wheat, you need to learn how to use it and get it into your family's diet. This way, if anything does happen and you need to utilize your storage, their systems are already accustomed to the content of whole wheat.

I will contact those who had booths at the fair and get some important info to share with you all along the way. And don't forget this month's campout, Friday the 29th and Saturday the 30th. It will be a fun gathering for the entire ward!!!!

One more reminder, the Emergency Essentials May order is coming up. You can go to www.beprepared.com and see the May catalog there for the sales. We have a sister interested in the can of non-hybrid seeds if anyone else is interested. We need to have a few more in order to get the group price. I have heard great things about this can of seeds. Providing a safe, long storage of important vegetable seeds, should you need them.

Eat well. Be well. Live well!!!

Weekly Food Storage Tip #15

2009-05-04T20:01:00.003-05:00

This is actually a forwarded copy of the food storage tip I received from Sister Ross this morning. She does the same thing I do each week for her ward. When I went to bed last night, I pondered what I wanted to say to you all regarding this. I was comforted as I read her email and I hope she doesn't mind me forwarding it on to you all (she is getting a copy of it as well!!). It puts my thoughts into words better than I could have put them.

I normally do a Monthly Newsletter at this time, but that will come along next week. I apologize for the delay. This morning, as I am sure many of you are having the same challenge, I am needing to do a few extra things than I normally do on a Monday.

Take care, and enjoy the email. I found it very to the point!!

No doubt the concerns over a flu outbreak and the school closings we've been subjected to the past few days caused upheaval in our lives. It's also made me look at the level of my own family's preparedness. Certainly, we have an abundance of food on hand. But, how "prepared" is my family, really? How close are we to having the items we use from day to day stocked up, as we're urged to do? I began to make a list of the things I've been "meaning" to get to: rotate the water storage, update the 72 hour kits, make a written emergency plan, get more paper goods...you get the idea. My list is a long one.

Consider the unexpected school closings a "dry run" of things to come. It's also a reminder to keep preparing ourselves and our families as much as possible. Sometimes we lose our focus a little and become complacent if we never need to rely on our emergency supplies. I know I have over time. This flu outbreak has served as a wake up call for all of us. I urge you to look at your preparedness plans and supplies. Can you sustain your family for several weeks, if confined to your home? Is there a big hole in your supply that you never noticed before now? Make a plan to fill in the gaps of your shorter term, day-to-day needs, and start building your reserves. Be sure to include non-food items such as detergent and paper towels.

For some excellent advice, see the Alabama Dept. of Public Health publication, "Are You Ready?" at http://www.adph.org/CEP/assets/EmergencyPrepGuide.pdf

Also refer to "All Is Safely Gathered In: Family Home Storage" at
http://www.providentliving.org/fhs/pdf/WE_FamilyResourcesGuide_International_04008_000.pdf

Remember, when we are prepared for adversity, we are better able to help others

Weekly Food Storage Tip #14

2009-05-04T20:00:00.001-05:00

Good Morning all!!

I have to laugh because right now I am a walking contradiction.... I love to be outside, especially in the Spring. And yet, the sun disagrees with me at this moment. My little sunburn from a week ago turned into a rash. Is that not humorous in some way??

This week I would like to start a string of recipes utilizing Food Storage and fresh produce. I know that not everyone here has a garden, but in the heat of summer we are encouraged to eat less meat and more fresh fruits, vegetables and whole grains. Fresh vegetables are coming in season, and we can benefit in financial and healthy ways by adhering to this guideline.

Buying less meat doesn't mean you have to become vegetarians. But just consider the wonderful opportunity this is to change your lifestyle for the better!

This week's recipe is fun, unique, and doesn't heat up the house very much. It is adapted from a Pampered Chef recipe I have.

Asian Summer Salad~

-Half package Whole wheat Spaghetti, cooked, drained and rinsed in cool water. (If you don't have whole wheat pasta, regular will work fine.)
-Bottle of Kraft Asian Salad Dressing (You will not be using the entire bottle, just a splash!!)
-One green Zucchini
-One Yellow Zucchini, or squash
-Two medium carrots, or one large carrot
-One chicken breast, cooked and diced (To keep the house cool, I put the chicken in a glass dish, cover with water, and cook in microwave until cooked through. This keeps it moist.)
You can add other veges and items to this as well.

After washing the vegetables, slice to about 1/8-1/4 inch thick. Then slice those slices the same width. (This is the process of Julienne. You want to end up with fine strips of veges in the end.)

Combine your drained, cooled pasta, julienned veges, chicken pieces and some dressing. Serve immediately. You can sprinkle some Chow Mien noodles on top for an added crunch if you want.

If your family is not fond of Asian food, this may not be to their liking. Shawn and I like it because it is light, yet filling. Especially with the whole grain pasta.

Food Storage items: Pasta & Dressing
Fresh Produce: Zucchini, squash, carrots
Extras: Chicken (this can come from food storage if you purchase canned chicken breast)

The chicken is optional. Sprinkle some chopped peanuts on top for some protein if you desire instead of chicken or along with it.

Some of you took the opportunity two weeks ago to challenge yourselves to use Soft White Wheat. How is that going??? I hope you are enjoying the challenge!!! Others can join in the challenge if you want, just let me know!

Garden Tip~ Water your garden real well (soak it) once a week instead of just a little every day. This helps the roots establish themselves and become stronger, and it can cut down on the water you consume the rest of the week. A drip system is a nice way to do this so you don't end up spreading water all over the yard in unnecessary places. It just focuses the water where you put the hose, and it is slowly dripped and absorbed in that same spot.

I hope you all have a great week!! Don't forget... the Spring Preparedness Fair is this Friday at 6pm!!! Kids activities will be provided by the Young Men, including Fire Safety, Street Smarts & Stranger Danger. Along the way they will be popping popcorn and having a great time! Some bring the family out for some fun!! Hope to see you there!!!

Weekly Food Storage Tip #13

2009-05-04T19:59:00.001-05:00

Hello and Good Morning, Sisters!!

Don't you love the bountiful moisture that has been sent to us so far?!?! My husband's 250 gallon tanks are being refilled from the usage of them in the garden last week... just in time, too. We just planted most of our seedlings. I can't wait for the tomatoes, peppers, cucumbers, squash, eggplant, etc.... Have you ever tried Eggplant Marinara Meatballs?!?! Yumm! Maybe I will have to share that recipe later on!

I am full of so much gratitude right now. Long story short, I have been battling with some health issues lately. Most of which have caused me to fell little or no energy. With all I put on my plate to do, that can be very depressing sometimes. Well, it has been on the road to resolution, and I am feeling my energy slowly coming back. So Saturday morning, when I was so looking forward to my one day to sleep in for the week, I looked out the window and just couldn't pass up such a beautiful day any longer. I shot out of bed, got dressed, went outside and got to work. Anything I could do to be outside. And believe me there was plenty to do!!

My shoulders are stiff and I am still pretty worn, but after my 2-mile walk this morning, I am ready for a new week!!

My point?? As President Spencer W. Kimball said, "Do it!". This was one of his favorite motto's when it came to taking the Gospel to the rest of the world. However, I know it can be applied in many other ways.

Today I want to apply it to, of course, Food Storage. DO IT!! It is as simple as that. There are so many ways to accomplish it. You just have to take a few of those spare minutes when you normally watch TV, check your email, read a magazine... whatever. And make a list of how, what & when.

DO IT!!! There is no reason not to. We have also an exciting opportunity from the Stake Relief Society, for those who were unable to attend Relief Society yesterday, to help other sisters and families in our area. How?? Our ward has the assignment of putting together great recipes for Soft White Wheat (otherwise known as the Wheat Pastry Flour, when ground), to put with other recipes that other wards are putting together using other grains for the September Enrichment. If you need some Soft White Wheat, please let me know.

This is not a requirement. But wouldn't it be fun to explore and discover new recipes for our grains?? If each person just came up with one recipe, we could contribute so much to this challenge. This can be a great learning opportunity for many.

One thing, Soft White Wheat is not for baking Yeast breads. It is too low on gluten. It is best utilized as a pastry flour, for cookies, muffins, cakes, pancakes, waffles, biscuits, etc. I have used it for crepes and it has tasted so yummy there. Maybe add a little more baking powder to your recipes when changing it for white flour, but only by a little, since it is a lighter wheat flour. Replace your sugar with brown sugar (or half-brown, half-white). I made a positively sinful peach cobbler with mine a couple times. Have fun with it!!!

Feel free to ask me questions and get back with me as soon as you have a recipe to share with us. Maybe we can have a Soft White Wheat tasters Enrichment before the Enrichment to see which recipes we want to submit!

I hope you all consider this challenge and get into it. You really can learn so much!

Garden Tip~ We mulched our seedlings this weekend to help keep the roots moist, and to help prevent weeds from getting too close to them. Our drip lines run along the rows of plants and the mulch is covering those as well. This is especially good if you do not have raised beds. But even in raised beds, sometimes weeds can creep in there as well. Take care of these plants, and soon they will bless you with delicious treats!!

Take care and have a great week!!

Weekly Food Storage Tip #12

2009-05-04T19:58:00.002-05:00

Hello again, Sweet Sisters (and Brethren who may be receiving this as well!!)

What a great week, huh? Moisture bountifully sent to wet the grounds we use to grow much enjoyed fresh foods! Great winds to knock out all that pollen and get it going to help our plants survive!! We have been so blessed!!

This week I would like to mention the inexpensive... oh, why not be honest with ourselves... just plain cheap food storage items. Yes, these commodities may not be on the top 10 food picks for some. But, I have found great use for them lately. Namely Mac & Cheese and Ramen.

When you talk to me, normally I am the last person to resort to cooking with these preservative loaded foods. However, things around here have not been normal lately. I have been dealing with health issues that keep me fatigued and not well. On top of that, vertigo just decided to step into the picture, so chopping vegetables and such hasn't been my thing. I even resorted to buying bread for the first time in a LONG time this week because I didn't feel like watching the mixer spin.

My point?? I have Ramen and Mac & Cheese on hand for quick meals for events such as these. You can easily throw a can of tuna in the mac & cheese and warm up a can of vegetables for a somewhat nourishing dinner. The best part? My 9-year-old son, who learned how to cook for his Wolf badge last year, can make these items. I also add ramen to some frozen stir fry veges for a quick meal. You can do different things. Shawn served his mission in Korea, and so Kim Chi (fermented, spiced cabbage) is popular to mix into hot Ramen as well. Actually quite nourishing for the cold and flu.

Anyways, consider these options, among other simple, long-lasting foods (Rice-a-roni, canned soup/chili, season mixes for quick and simple sauces, etc.) that are also easy on the budget. They can come in handy on days when you are not feeling so well.

Gardening Tip~ The big Late Freeze date is past (Good Friday, typically). The time to plant seedlings into your outdoor garden is now here!!! Also, Shawn has a great example in the garden of how mulching around your already outdoor plants (potatoes, green beans, peas, etc.) can prevent damage should another late freeze occur. He got one row of potatoes done before the last freeze, but the other row didn't get covered in time. The covered row looks great!! Healthy stalks of green above the potatoes. The others... well, they will be nice tiny potatoes, great for roasting!! So, plant your little seedlings you have had growing on your kitchen counter, in your window sill, in your closet greenhouse (hey, don't knock it!!). They will enjoy the fresh air!! You can also start buying seedlings at Botanical Gardens this weekend, and other nurseries in the area.

Before I bid farewell for the week, in Church, we passed around some sign up sheets for the next Preparedness Fair (scheduled for May 1st, Friday evening, other details coming soon). On them we were hoping for people to let us know what they would like to learn about, as well as what some may know about and might be able to help set up a booth for the fair. Now, I know, despite the results of those sign up sheets that we have more people quite capable of teaching and helping out. So, I am going to ask that if you even have a bit of good knowledge on the following topics, that you (or your spouse or good friend) respond as soon as you can and let me know!!!

1~ Dehydrating Foods
2~ Wet Canning
3~ Cooking with Whole Wheat
4~ Cooking with other whole grains
5~ Storing grains
6~ Tornado Preparedness
7~ Water Storage
8~ Fuel Options
9~ Medical/First Aid
10~ 72-hour kits
11~ Financial Preparedness
12~ Gardening
13~ What you forgot in Food Storage

I would like to encourage each of you to reach deep within yourselves. If you know even a little bit, what better opportunity to dive in and grow in that knowledge than to work with someone in a booth at the Fair?? It is a fun and wonderful opportunity!! Please let me know if you would like to do this.

I hope you all have a great week!!! Take care!!

Weekly Food Storage Tip #11

2009-05-04T19:54:00.002-05:00

I found myself very grateful last week for some of the "medicinal" food storage I have on board... Ginger Ale. My daughter complained of a stomach ache, and so I gave some to her and immediately she felt better. And since she was done drinking it, we enjoyed it throughout the week and I had another bottle for my water storage. So, it worked well for everyone!

One handy tip... I keep our water storage in the closet that is on the Northeast corner of our house (the safety corner in case of a Tornado). I also have a stack of blankets, a little food and a flashlight in there, a first-aid kit... I know I don't have everything I would need, but I feel comfortable that I have a good start in there.

But onto the subject I wanted to bring up this week... Vinegar! I love Vinegar. It makes a great carpet spot cleaner, fabric softener, weed killer, mop solution... It is safe for the environment, and very inexpensive. For the food storage for one year for our family of 5 it is recommended that we have 2 1/2 gallons of distilled vinegar. I have 3 1/2... One that is just 1/2 full cause I have been using it; 2 in my pantry; 1 in my laundry room. I also keep apple cider vinegar in my showers for use as a conditioner once in a while.

Carpet Spot cleaner (all purpose cleaner as well)~ 1 part vinegar, 10 parts water in spray bottle.
Fabric softener~ For a front loader I just pour a bit into my fabric softener slot in the beginning. For top loading, I would pour a bit in when it is filled with water. This makes the towels very soft, and they are even more absorbent than when you use real fabric softener because there is no more chemical buildup. I have also used the vinegar in washing my cloth diapers when I had diapered babies.
Weed Killer~ You can use the all purpose mix and spray in the cracks on your sidewalk and driveway. It will take longer in the diluted bottle. If you want you can just pour some into a bottle on it's own for this. It will work as fast as Round Up most of the time. For weeds that are in the grass, I would say give those a good pull and don't spray, cause the vinegar will also kill the grass!
Mop Solution~ Pour some vinegar into a bucket like you would mop solution, add water, and mop. I would usually need to follow this up with a towel. You could add Ammonia, but I hate the smell. If you don't want to wipe up the rest with a towel, you can dampen the mop and use your all purpose spray bottle and spray where you mop and mop it up.

If you don't like the smell of vinegar very much, add a few drops Pure Lavender oil and/or Tea Tree Oil. This will boost the cleaning power of your solution and make it smell a bit more pleasant. It won't cover the smell, but it may ease it a bit. Your home will smell a bit of vinegar for a few minutes, but after a short while, you will notice a fresher aroma. Some noses are more sensitive to it, so this may not work for you, but consider it for other things, like a quick all purpose cleaner and carpet spot cleaner. I loved it for my carpet!

There are many more uses for Vinegar. And it is very inexpensive to store.

Garden Tip~ It is almost time to plant your seedlings. Is your soil ready?? Turn it up. Mix in some compost. Get it nice and rich for your plants to grow in. Especially if you are just planting into the Alabama red clay ground. Lighten the soil by mixing it with other sources and till it u a bit. The roots will be able to grow a lot easier with this.

I hope you all have a pleasant Spring week!

April Food Storage Newsletter

2009-04-07T20:08:00.002-05:00

What a happy, beautiful month of March. The anticipation of the joy and warmth that this next month will bring is great in me. And what a great way to start it off... with listening to the Prophet and his counselors and apostles speak to us as a church spread across the world. Saturday was most special because, for us, it was the first time our entire family sat down and actually listened to it. For the first time it was an exciting event for more than just the grownups. Even our 4-year-old sat happily engaged in front of the speakers for both sessions. Unfortunately she became pretty sick in the middle of the night and Sunday sessions were not heard in our house. So, I anxiously await them in next month's Ensign.

For now, I would like to take us back a bit though. I reminded everyone about two weeks ago of the message that was in our March Ensign of Self Reliance. I would like to touch base on that a little more. First, the detailed description of the Parable of the Ten Virgins found on page 48 & 49... I thought this was wonderfully done! I learned more than I ever have about this parable and the history behind the lamp itself. There is also a quote from President Spencer W Kimball in there... "Attendance at sacrament meetings adds oil to our lamps, drop by drop over the years. Fasting, family prayer, home teaching, control of bodily appetites, preaching the gospel, studying the scriptures---each act of dedication and obedience is a drop added to our store. Deeds of kindness, payment of offerings and tithes, chaste thoughts and actions, marriage in the covenant for eternity---these, too, contribute importantly to the oil with which we can at midnight refuel our exhausted lamps."

Spiritual & Physical preparedness brought together so completely in one parable. We can liken the parable itself, even without it's spiritual significance to our own lives. Do we have enough oil to fuel our lamps when the day comes when there is no more oil? Do we have enough food, supplies, medications... enough for our needs?

The second story in this same Ensign starts on page 56. Perfect enough, it is titled, "Family Home Storage: A New Message". I would like to think, though, that after our last preparedness fair, the talks given in Sacrament Meeting and the many newsletters and website links that this article's theme is nothing "New" to you. It speaks of a sister's struggle in life as a single mom and her realization that she didn't have to buy her food storage all at once. She slowly added, "drop by drop" to her pantry. And later heard the reassuring words from President Hinkley, in 2002, that "We can begin ever so modestly. We can begin with a one week's food supply and gradually build it to a month, and then to three months."

The article continues to go into detail on how to achieve this goal. I want to add, that if these goals were unattainable, we would not be asked to do them. Our Heavenly Father gives us tasks, challenges and trials according to our strengths and capabilities. So that we can learn and succeed in the good things in life. Not so He can see us give up and fail.

Times are hard for many right now. If we have not been affected directly by our economy, we must still remember those who have. Learn from life taking place around us. We can also take our food surplus and occasionally give to the food kitchens as we rotate our food. I am not saying give your expired food to the homeless. But sometimes as we rotate our food, we find things that we may not be eating as much as we thought we would, or maybe that we bought way too much of. Don't let these go to waste. There are canned food drives happening almost anywhere. Ask your grocer if they can accept things for a donation.

One tip I wanted to give this week....

Cook some wheat in your slow cooker. Just do a two-to-one ratio of water to wheat. Cook it in your crock pot on low until it is tender. You can use this for so many things....

Serve it warm with a sprinkle of sugar and chopped nuts for breakfast. Keep it in your fridge and mix it in with your cooked rice for a boost of fiber. Mix it into your meatloaf and meatballs for a more heart-healthy boost. Use it in place of browned meat in your chili. Mix some into your cookies for a little boost. The possibilities are almost endless. If you don't have a grinder, this is a great way to begin using your wheat to get it into your diets. Sprinkle some on your salads! Use in place of chopped nuts on ice cream sundaes. Play around with it.

Finally, in the garden~ How is yours doing?? Our potatoes and onions are growing well. I am excited for our roasted veges that we do with these garden fresh items!! A few nights ago we were able to enjoy some fresh asparagus! Yummmm! Our family couldn't get enough. Shawn has decided to plant more this year so next year's crop will be even more abundant. Which leads me to the tip... plant what you will consume and/or can. We have planted in surplus before. Fortunately we have a compost pile and so I didn't feel like it was really going to waste, but still. So many people would have loved to have eaten those tomatoes and peppers. Think about what your family wants/needs. What you will be willing and able to can of the surplus. Don't over do it!!

I pray Heavenly Father will guide each of you in doing what you need to do for you and your families. Have Faith. He will provide. My heart goes out to each of you.

Potato Ham Soup (W/ Lentils!!)

2009-03-23T08:04:00.002-05:00

As mentioned in previous tip, this is a delicious, creamy soup that the entire family LOVES!!! I found this recipe, originally, at Hillbilly Housewife. I have kept it the same, with the exception of adding a 1/2 cup, per batch, of dry lentils. It adds a bit of fiber, among other great nutrients that can be found in legumes!!

In crock pot~

4 C Diced Potatoes
1/3 C chopped onions
1/3 C chopped celery
3/4 C diced ham (I usually use Turkey Ham, but regular works great!)
1/2 C Dried Lentils
3 1/4 C Water
6 Chicken Bullion cubes
Salt and pepper (just a touch)

Heat on High for 4 hours, or Low for at least 6. Then add~
5 TBS Butter (I use Smart Balance cubes.)
(Mix next 2 together with whisk prior to adding...)
5 TBS Flour
2 C Milk (If using canned Evaporated Milk, you can probably cut the flour in half or even less.)

Stir them in til mixed well and soup begins to thicken. You can leave on Low for up to 30 minutes; High for a few minutes, or just give it another stir and serve immediately (if it is thickened). I grate a bit of cheddar to serve on top.

A great, flavorful dish that is easy and super yummy!!! And you can use it with regular, reconstituted Dry, or Evaporated Milk!!

Weekly Food Storage Tip #10

2009-03-23T07:59:00.003-05:00

Hello, Sisters!!!

I hope you all had an enjoyable Spring Break!! I loved having my children with me. We relaxed and enjoyed the time together. What a beautiful week!!!

I made the yummy Ham and Potato Soup yesterday (the same that was at the Preparedness Fair in January). I love that recipe, as does the rest of my family. Yesterday, I was able to make it even yummier!! I used canned Evaporated Milk as the thickening agent instead of regular milk or reconstituted dry milk. It tasted like those rich and creamy chowders that you get at the sandwich shop. I even had to add a bit more water to it because it became too thick.

I also remember when I was a child my mom would make the best hamburger gravy to go over biscuits. Yummmmm! I especially remember her use of the canned milk in this. I didn't realize how it affected the flavor as well as the consistency.

Did you know you can simmer canned milk on the stove and get a delicious caramel sauce as well?!?!

Best of all, it is inexpensive (generics are just as tasty!!), and the shelf life is an entire year.

What is the point to this?? There are many forms of milk that we can store on our shelves. And we can use them each for different functions. Rice Milk is another wonderful alternative for those with dairy allergies and it can be found on the shelf at the grocery store... which means... No Refrigeration Required until opened!! It tastes delicious as well!! You can use the Rice Milk in your cooking directly in place of regular milk, in recipes such as pancakes, biscuits, soups, sauces, etc. Reconstituted Dry Milk works the same way as well. And you don't HAVE to reconstitute it before using it in recipes!! Simply add the needed amount of dry to your other dry ingredients, and add your needed water with your wet ingredients. This can help it be less lumpy, too! I like to quickly measure out my dry and wet for the milk, put them in my blender and give it a good pulse, then add it to my recipes.

So many forms, tastes and uses. Play around with it. Canned milk also says it is good on cereal. I don't know about most of you, but I prefer skim milk on my cereal. Well, there is Skim Evaporated. And if that is still too thick, mix it with water. The function is still there, as well as the taste. And on the plus side, now you have stretched it out even further!! Way to go!!

Garden Tip~ Keep those weeds out of your garden. Our asparagus is starting to come up, but since it is a perennial vegetable plant, it has it's original garden bed. After time, the weeds find a way to get in there. (This is it's third year of growth.) It is surprising how quickly time goes by, and you can get a relief of stress by getting some fresh air and exercise by going out and pulling some weeds! Best of all, the little ones can help. And when they are done helping, after the first few minutes, they will wander off somewhere else to play and leave you to enjoy the fresh, green outdoors!!

Have you read March's Ensign?? (To be honest, I haven't either... chaos has found it's way into my front door again!! But our awesome Home Teacher pointed out what was in it, and I am even more excited to read it this week!!!!) It focuses in part on Spiritual and Physical preparedness!! Isn't that great?!?! If you haven't had a chance yet, like myself, read it with me this week!!

Have a beautiful week, everyone!!! God's creations are in great abundant growth before our very eyes right now!!! We are truly blessed!!!

Weekly Food Storage Tip #9

2009-03-16T07:57:00.001-05:00

Hello, Sisters.

What a month it has been. I apologize for the week off from Food Storage Tips. I hope you are all enjoying the wonderful weather we have had and are about to have again this week! Isn't Spring great?!?!

Something that I have always tried to do is provide variety in the meals I make for my family. I realized a couple years ago that they didn't need thirty different meals each month. In fact, they have favorites that they don't mind having once every week! That can actually help with the budget and food storage. (Imagine that!!)

When you have a favorite meal, and you plan on making it several times, buy some of it in bulk! Bulk can be cheaper in most circumstances. A question that has entered our minds at one point is whether or not it is worth it to get a membership at a Food Club, such as Sams or Costco. And so, I did what I normally do... I found out. I made a list of the normal things I would buy in a typical 2-week setting. Then I went to a couple of my preferred grocery stores and wrote down prices next to each item (including name brand, just in case). Then I went to the bulk store (we use Sams for many reasons, but both are quite comparable in price and quality) and recorded prices. Granted, some things were not there. So they were not included on the list in the end.

The difference was cool! I would have spent approximately $15 less for those two weeks, on average (cause you really aren't going to use all 25 lbs. of salt in those two weeks, are you?!?!). That can add up quick!!! That is $390 a year. That is almost another month's of groceries. If that doesn't seem like a big deal to you, fine. But for me, that was pretty neat! That meant that food storage and my 3-month pantry were more attainable.

I also select generic canned food items, among other items in most cases, which can save you even more. I do prefer name brand labels in some situations (You gotta have your Hidden Valley Ranch, right?!?). But for the most part, shopping for generics saves me another $15-20 a month, sometimes more. Yes, you can coupon clip. That can save you a bundle. If you are wise in what you purchase using your coupons, among other things.

My point is that shopping in bulk does help! In fact, some items are less expensive at Sams than at the Bishop's Storehouse. You can buy your bulk food little by little, then buy your empty cans or Mylar packages and get it all set for your long term storage. Or even save up your PETE bottle and use them with oxygen absorbers to store some of your items.

The list goes on. As do I. But I will leave it at that for this week.

Garden Tip~ Collect Rain water for your garden! There are several ways you can do this. Some ways cost more than others. But, in the long run, it comes out costing less than leaving the water on all night by accident!! If you are interested, you can contact Bro. Holcomb. We have 2,000 gallons on the side of our garage with hoses attached. It has been so nice to have!!!

Have a great Spring Break!!

Weekly Food Storage Tip #8

2009-03-02T07:54:00.000-06:00

Can you believe we are already into the 3rd month?!?! This week I want you all to look back on the year so far and ponder what you have done for your Home Food Storage... What changes have you made? Have you tried any new recipes?

There is so much we can do. Time is sparse. Take 5 minutes and write down what you want to do this week to work on your food storage. Then, commit to doing it. Some ideas are: use one item from long term food storage (such as beans, lentils, wheat, rice, dry milk, etc.) in one recipe (such as pancakes, biscuits, soup, bread, etc.); when making your shopping list add an extra item of some of the things on the list to add to your 3-month pantry; buy some juice or soda and wash the empty bottle and fill it with water to store in the top shelf of your closet; prepare the soil for your garden; make a month's menu; inventory your current supply of food storage... if anyone else has some good ideas, send them to me and I will relay them to everyone.

If you haven't done it, take a look at the Provident Tips blog link below and look at the side bar on that blog. There are LOTS of helpful websites listed there!! Endeavor to do something this week to work on your food storage!!

Garden tip~ The Deacon's will be working on their Annual Cottonseed mulch fundraiser this Saturday!! If you haven't signed up but are interested, please let me know!! And don't forget to get your space ready so these young men can put it where you need it.

Have a great week, all!!!

Weekly Food Storage Tip #7

2009-02-23T09:13:00.002-06:00

Good Monday to you all, Sisters!

How was every one's weekend??

My mind is blank this morning as I try to think of something useful to help you all. When I thought of something earlier that I wanted to share, I couldn't find the resource for it. However, I happened upon this http://foodstoragemadeeasy.net/2009/02/21/3monthfoodsupply/. It is one f my favorite food storage websites. But the link will take you to their most recent update which includes printable forms to keep track of your 3-month supply, as well as a downloadable Excel sheet which helps calculate how many ingredients you will need for three months, based on the meals and ingredients you enter for one month. It looks like it would be a GREAT tool.

Personally, I make myself my 5-week menu. I shop on the first payday of each month for my "monthly groceries", which includes enough groceries for the entire 5-weeks, whether we are in need of them or not. They have slowly accumulated and our pantry is getting fuller and fuller. Occasionally I will change up a few recipes on our 5-week menu, based on the family's current likes and dislikes, and the weather. Eventually I will file away our current 5-week menu as a winter menu and write up a Warm-weather menu, full of things that are not as likely to heat up the house in the summer time. This method works for us. But it has taken me years to find one that really works well for us. You do what works for you. If you shop weekly, bi-weekly, etc., the main idea is to add a couple extras here and there. Yes, it will also slightly increase you grocery bill. However, if your CURRENT circumstances allow for this, then take the opportunity.

Also, don't forget to rotate. You don't need fancy shelves (although they do come in handy eventually) to put older cans in front of newer ones. But I can guarantee you that it will benefit you to keep it rotated. Story... I am great at buying extra cans of veges during my shopping trips. Especially green beans. Our family loves those. Eventually, though, I had stacks of them every where, and I didn't know which ones I should have been using. So, I took a day where I had a few hours to waste... I mean use to clean my pantry. I found cans that had "expired" months before. (That is sad since the can dates keep for at least a year usually.)

When my Father-in-law was here in October, he put his carpentry skills to use and built me a set of shelves that have a slight slant so I could rotate my cans. I love it!! It really helps. However, before my shelves, while I would put my groceries away I would move my older cans aside, put my new groceries away, and slide my older ones in front.

Find a method that works for you.

Garden Tip~ It is almost too late to plant seedlings if that is the way you want to go. However, you may still have time if you do it asap. The best things to plant right now include tomatoes, peppers, cucumbers and squash. Although, cucumbers and squash can do well being planted directly into the ground at planting time. If you don't have time or are afraid to attempt the seedlings, they will be available to buy, in great shape, at Bennet's Nursery and Botanical Gardens in April. Botanical actually buys theirs from Bennet's, but they are still similar in price. We usually plant seedlings, however, Brother Holcomb, our resident green thumb has been pretty busy traveling lately. So, we will be purchasing from Botanical Gardens. Another reminder, we have also planted our potatoes and onions in the ground already.

If you will be planting, now is a great time to prepare your soil. For small areas, shovel and turn your soil, give it some good air, pull out the weeds and large rocks. For larger areas, a tiller may be best. They are easy to rent at Home Depot for 4 hours at $50. Brother Holcomb usually does this and splits the cost and time with a friend or two! Also, if you would like to get on the list for the Scouts Cottonseed Mulch fundraiser, email me and I will make sure Brother Holcomb adds you on. If there are too many, they might extend to another weekend. However, if there aren't enough for two days, but too much for one, they won't be able to get to everyone. But, they worked so hard last year and got so much accomplished. So, if you are interested, let me know.

Well, I think that about does it. I hope you all have an enjoyable week.

Weekly Food Storage Tip #6

2009-02-16T09:11:00.000-06:00

My tip for the week.... Think outside the box.

Today two of our daughters came down with the popular stomach bug. Since the only reason we permit shopping on Sunday is for illness, we had to run to the store for our home remedies (I find that funny as I type that... maybe they should be called Kroger remedies for now.) of Coke (Coke syrup is a GREAT remedy for stomach illness), potato chips (wonderful if there is too much acid in the stomach) and tator tots (we encourage a lot of starch in the incidence of stomach problems). When I got home from Church, my charming husband reminded me that it may be prudent to have these things in our food storage as well. (Okay, how long do you think any family can keep potato chips in their food storage.... especially when it is considered a luxury???)

Anyways, I agreed and so this is my tip... think beyond meals. Do you believe in Sprite and Ginger Ale when it comes to stomach relief (I do)? Just like the candy canes in January, this is a good time to think of what misc. items you consume, make a list and add those items to the list of other food storage items and begin stocking up. (Maybe next time I won't have to run to Kroger on a Sunday either.) Vitamins, Powdered OJ, charcoal tabs (our #1 stomach relief), applesauce, etc.

Now I need to go make sure my Sickies are doing okay....

Oh... garden tip. Hmmmm... this week Shawn didn't have time for gardening. But, Sister Garcia (hope you don't mind) was mentioning pruning her trees. (Honestly, we have had our fruit trees for almost three years and haven't done this yet.... I have asked Shawn about this, but he said they will be fine. I don't know.) I did do some perusing on Google though, and this is the perfect time to cut back your trees.

Now then, I do hope you all have a great week. Until next time... take care!!

Weekly Food Storage Tip #5

2009-02-12T08:30:00.003-06:00

I bet you all thought I forgot about you. I almost did. But, really now, who could forget each of your smiling faces?!

Last week I did my monthly grocery shopping, as I usually do at the first payday of the month. Normally I make my 5-week menu, and shop for everything that menu would need, even if I have some things on hand from the last month(s). This has been a good way for us to slowly accumulate our 3-month pantry. This month, however, I decided to buy some of the items on my list in bulk. Buying beans, lentils, sugar, salt, and a few other things in bulk instead of smaller packages I only spent $50 more for the month. If you ask me, that was a thrifty result. In comparison, the unit price on everything I purchased was amazingly cheaper. Especially my salt!!

You may not think about it much, but salt is as important as sugar, flour, rice in the daily diet. Although in excess this mineral can affect the heart in poor ways. However, sodium is an important substance to the body in retaining the fluids we need to function. It is a necessity. Anyways, I priced regular iodized table salt at Walmart, resulting in a range from $0.35 to $0.74 per lb. I purchased a 25 lb. bag at Sams at $0.14 per lb. With that purchase I now have my entire years supply of salt for my family of 5. That amount is according to the handy food calculator that I linked you all to in the February Newsletter. However, in case yo did not notice it before, http://www.thefoodguys.com/foodcalc.html this is the link. It breaks down your 1-year pantry from wheat, rice and milk to more items for your pantry. I calculated my family's needs and printed the page, then taped it to the inside of my pantry. I am now editing it with a handy pencil each time I purchase items for it. Since I did that before this monthly bulk trip, I was able to see the change in my numbers comparing before and after just one month's trip for groceries. It was kind of nice. Made me feel like I accomplished something!! (We all need that feeling once in awhile.)

If you don't have a Sams/Costco membership, or don't care for them or whatever, you can still shop in bulk...

Kroger has case specials now. Did you know that?! Also, when you go to the store, don't be afraid to pick up the entire cardboard slab of canned green beans when they are a good deal. You get use to the funny looks from everyone around you, don't worry!!! During one week lat month I was doing my weekly grocery shopping (dairy and fresh produce), I noticed an incredible price on Ground Turkey bullets. So, I snatched a few. A little here and there, right?!

Garden Tid-bit... In my weekly tips as well as monthly newsletters I will be informing you on gardening bits as well. For this week, I will update you on what we are doing in our garden, since I have no clue how to garden!! (That is Brother Holcomb's hobby!!) So, this weekend we got our onions, potatoes and lettuce planted. Don't worry, they should be able to withstand a freeze or two. We also cut back our asparagus from three years ago. It grows back each year, and is such a wonderful treat for our family. I saw one new one coming up already!! We also got some flower bulbs planted out front. (I am so sore!!) We are planing on putting in some snap peas as well, which also survived last year's last freeze. And, in case you missed it last month, http://www.aces.edu/homegarden/fruitsandveggies.php here is the link for the best local resource for gardening!!! You can also head over to Botanical Gardens and get some good input and ideas from their vege garden.

Now is the time to prepare. We are being counseled and guided from many different Church leaders about this. But please don't overwhelm yourself. Some of you may get tired of this, but it is as true for many things as it is for buying your food storage... Line upon line.

Have a great week!! Be Well. Be Good. Be Wise.

February Newsletter

2009-02-02T10:03:00.003-06:00

Hello Sisters!!!

What a lovely month!! I am anxiously awaiting Spring though!! So, what have you all been up to this month for your food storage?? January always presents the New Year's resolution craze. People want to do better at different things they haven't really been taking care of very well. I know, I have had the bug as well. The biggest thing I did differently this year was set achievable goals. It makes a difference.

Brother Holcomb and I, after 10 years, have finally been able to add in enough grain to our food storage for our entire family for an entire year. What a great feeling that is!! (Now we just need to bring up the quantities of dry milk, beans, legumes, 72-hour kit supplies..... We are far from done!!) Little by little... Line upon line. We will get it done, each of us. I encourage each of you to sit down and think about what you want to do this year.

Sit down and ponder what you can financially achieve in the year, if possible. Then, break it down into a monthly goal. http://www.thefoodguys.com/foodcalc.html is a great website recommended to me by another food storage enthusiast, which is a food storage calculator for more than just wheat and rice and milk. Those are wonderful and important things to work on though, and I will throw in that they are the top recommended items in the Home Food Storage pamphlet put out by the First Presidency. However, if it is in your means to purchase other items for your storage, these calculations are great for expanding your list. Try it out.

Then, figure out where you can buy your items at a good price. I don't make monthly trips to Tennessee for my storehouse items. But I do make monthly trips to Sams Club for larger items. I can buy a 10lb. bag of Pintos there for 68 cents a lb. A bag of rice, a bag of sugar. Slowly and each month buying another, and eventually reaching my desired/needed amount. I also purchase my large PETE bottle of pretzel sticks for some of my food storage (not sugar) each month there. These are just a few ideas.

I have a couple of the handouts that were available at our Preparedness Fair in January, if any are interested, leave a comment and I will email it to you. Also, http://www.aces.edu/homegarden/fruitsandveggies.php is a link highly recommended for local gardening info that was available at the fair. I will get the rest of the handouts for another newsletter as well.

Now, I want you to STOP, take a breath, and realize you don't need to do this all at once. Pick what you can do. Then, Do It!! Once you get that going, try another little task like rotating and using some of what you are purchasing. I would like to see each of you try a new food storage item each month and utilize it. If your family doesn't like it, or has a bad reaction to it, isn't it better to find out now as opposed to when you are using it to survive due to some reason or another?? (Worse case scenario!) But seriously. If you have members of your family who are sensitive to wheat, there are alternatives. Take this time to discover them, prepare for them, and utilize what you learn right now.

Once more thing... I tried the flax seed egg substitute. The texture was great!! The flavor I am unsure of, because I burned my brownies a tad. The kids loved them!! But I am not fond of DARK chocolate, so I didn't eat very many of them. The consistency was great though!! I still encourage each of you to try it, and my offer still stands for the flax seed. If you are interested in trying a small amount, let me know, come by and I will get you a baggie (a little flax seed goes a long way!!). (Side note... last year Brother Holcomb's required annual physical came back with slightly elevated cholesterol. As a good little wife, I changed his diet immediately!! No more summer sausage, cheese and crackers at 11pm!! I also used a lot of oat flour and milled flax seed in our cooking. UPDATE*** This year's results just came back.... LOWER CHOLESTEROL!! We must be doing something right.)

I wish you all a wonderful February.

Provident Tips.... Preparing For Our Future

Some Swirl In Your Bread

Provident Living Activity... AKA Food Storage Activity

Rice Flour: On hold!!!

Experiments With Rice Flour: Part 1

Some good information I found...

Emergency Essentials July

Accidentally Dilectible

Lentil Tacos

Food Storage Activity Info

Nail On the Head

Shout Out To My Ward...

Which Food Storage Activities are you interested in??

Corny Cream of Wheat

Stake Information On Storm Prep

May's Food Storage Activity

100 Hours: Part III ~ The Sunday Chapter

100 Hours: Part II

100 Hours: Part I

April Food Storage Activity Postponed

March Food Storage Activity... Gardening 101 by Sister Henrie

Adventures with Cornmeal

Something New From YOUR Pantry

Why are you afraid of Wheat??

Are you afraid of Wheat???

February Food Storage Activity Reminder

Allow me to introduce you...

3 Months & 52 weeks ~ Food Storage Activity #1

How many twists does it take??

Kick off 2011 with Food Storage

New Plans

Candy Canes in Autumn

Can your Pumpkin up!!!

October 2010 Newsletter

Peanut Butter Cookie Oatmeal

72-Hour Kit Essentials

One of the EASIEST ways to use your wheat berries is....

Water Storage Guidelines

Let's Bake Bread... In the South!!

September 2010 Newsletter

August 2010 Food Storage Newsletter

Food Storage & Emergency Prep on a Budget

July 2010 Newsletter

Food Storage Thoughts 5-17-2010

Food Storage Thought 5-10-2010

Food Storage Thought 4-26-2010

Food Storage Thought 4~6~2010

Food Storage 3~29~2010

Food Storage 3~7~2010

From Your Pantry Apple-Cinnamon Swirl Bread

Food Storage 2-28-2010

Food Storage 2-22-2010

Food Storage 2-15-2010

Food Storage Tip 2*1*2010

Food Storage Tip 1*24*2010

Food Storage Tip 1*18*2010

Dairy Combo Giveaway

Food Storage Tip

Food Storage Tip

Food Storage Tip

Weekly Food Storage Tip

Food Storage Tip

Food Storage Analyzer

Food Storage Tip

Weekly Food Storage Tip

Weekly Food Storage Tip

October 2009 Food Storage Newsletter

Weekly Food Storage Tip

Food storage Ooooops!

September Food Storage Newsletter

Weekly Food Storage Tip #26

Are you prepared???

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August 2009 Food Storage Newsletter

Weekly Food Storage Tip #24

Weekly Food Storage Tip #23

Weekly Food Storage Tip #22

July 2009 Food Storage Newsletter

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