Preparedness Brings Peace

Newsarticle entitled "Hurricane Irene and being prepared"

2011-08-29T10:34:00.004-06:00

The Deseret News published an article by Seth Saunders today on how preparedness helped him and his family through hurricane Irene. He said, "We were all calm. The reason we felt so calm was that we felt prepared." He also stated, "I was less worried about what we needed to do because we had already done it it."

You can read the full article here.

A Great Life and a Bright Future

2011-02-08T16:17:00.008-07:00

Here's a portion of an uplifting article by Elder Paul V. Johnson in the Ensign, January 2011 issue. He talks about how we live in challenging times, yet there have always been challenging times. Sharing examples from his own family and the scriptures, he says, "None of these people allowed the challenges they faced or the conditions of their world to determine the trajectory of their lives."

"There are no better days than these days, because “these are [your] days” (Helaman 7:9). You are here on earth at this time for a reason. You have what it takes. You have skills, knowledge, and natural talents given to you from God. If you live righteously, you will have access to the inspiration and strength you will need to triumph over any challenge you face. You will have the protection of a worthy life; guidance from the Lord through the Holy Ghost and prophets, seers, and revelators; and the power of sacred promises that are yours because you keep your covenants.
Take these things that are yours and have a great life!
The reason I am so confident about your ability to find a bright future in the midst of a challenging world isn’t because I know each of you individually, but because I know that the Lord lives and loves us. He is the real reason each of us has a bright future. We can do all things through Christ who strengthens us (see Philippians 4:13). Because we are children of our Heavenly Father and because of the Atonement of Jesus Christ, I know our futures are bright."

So take heart--make yours a great life and have a bright future!

Merry Christmas 2010

2010-12-25T21:36:00.001-07:00

Holiday Safety

2010-12-10T07:54:00.003-07:00

Some good ideas from the SLCPD for cutting down on holiday crime can be found at:

http://www.slcpd.com/assetts/images/getinformed/brochures/holiday-safety.pdf

Their ideas include tips for safety At Home, Traveling, Out and About, Decorating, and Donating.

STOMACH FLU -- Putting the Rehydration Kit to the Test

2010-11-03T12:10:00.005-06:00

Got stomach flu? I do. Not fun! No, not one bit.

Remember the Rehydration Kit post back from January 2009? I barely did and was grateful I still have an unopened bag sitting on a shelf in my food storage. Time to put that puppy to the test.

Well, I mixed it up and have been taking small sips as directed for the past two plus hours. I haven't made any mad dashes to the bathroom during that time. It's not my drink of choice, but it's the only thing that I've been able to consume since last night besides water and I'm getting used to the taste.

Hope you don't have to use it; but if you do, I hope it works for you, too. And get well soon!

Caramel Corn

2010-10-29T10:43:00.007-06:00

This is my favorite recipe for crunchy caramel corn. It's easy to make and it's a delicious way to use popcorn from your food storage.

CARAMEL CORN

Combine in pan:

1 stick butter or margarine

1 cup brown sugar

1/4 cup white corn syrup

1 teaspoon salt

Bring to boil; boil 5 minutes.

Remove from heat and add:

1 teaspoon vanilla

1 teaspoon baking soda

Pour over 12 cups popped corn.

Spread on cookie sheet. Put in 250 degree F. oven for 25 to 30 minutes, stirring every 10 minutes.

Disaster-Proof Your Important Papers

2010-06-16T12:08:00.003-06:00

In case you have to evacuate your home in an emergency, keep copies of your most vital papers in a portable container you can easily take with you.
There would include:

Birth certificates and adoption records
Marriage certificates and divorce decrees
Drivers' licenses
Passports/Visas/Green cards
Social Security cards
Titles, deeds and registrations for property owned
Wills and trust documents
Mortgage and loan information
Insurance policies
Bank account records
Investment account records
Credit card numbers

Keep original copies of difficult-to-replace documents, such as birth certificates and titles, in a safe deposit box. Make sure the box is held in more than one person's name. While information regarding bank accounts, insurance policies, and investments can be reproduced from account numbers, having immediate access to hard copy may be helpful.

Keep a list of all the documents you have and where they are located.
Make sure that those who need access to them know where to find this master list. Kiplinger's Your Family Records Organizer (www.kiplinger.com/organizer; 800-280-7165, Operator 89) is a CD-ROM product created to help you keep track of all these documents.

Key contact numbers to carry in your wallet: Doctor...employer/spouse's employer...children's schools...banks...insurance agents...minister, rabbi or priest...close relatives, friends and neighbors...utility companies...alarm-system company.

(Source: Barbara Hemphill, "Kiplinger's Personal Finance -Taming the Paper Tiger at Home," pg. 90)

How Would One Prepare Financially for Hard Times?

2010-03-04T12:25:00.008-07:00

Let's face it -- times are tough -- and they will most likely get tougher before they get better. (Not what you wanted to hear, but something you probably knew already.)

We can feel peace even when there is trouble around us. There are things we can do to help us make it through these turbulent times. The following is a re-post from an article printed in the June 1980 Ensign and suggests some timeless ideas on how to prepare financially:

1. The breadwinner in the family should make every effort to stay employed and keep earning wages or salaries, profits, and benefits.
2. Try to build tenure or seniority with your employer, and demonstrate both creative and productive skills.

3. Keep knowledge and skills current through continuous upgrading; thus, you can compete with the best and offer the best service or product available in your field. Even family members not employed should do the same. Where possible, everyone should have or work toward a potentially marketable skill or product.

4. Protect yourself during a recession—or times of inflation—by keeping monthly expenditures well under control. It is no time to have any excessive debt or large installment payments. Also, you may not be able to borrow money for major things like houses, farms, or businesses. Wait until money is more available and the interest levels are moderate.

5. Have an emergency cash reserve. The longer or deeper the economic downturn, the greater the need for ready money in such cases as unemployment, reduced income, illness, or injury.

6. As much as possible, get ownership and clear title (or deed) to cars, major appliances, homes, farms, businesses, etc. During a recession or depression, repossession, foreclosure, and garnishment—and the resulting risk of bankruptcy—are more likely since cash demands continue and income may stop. Ownership of your major possessions would provide you with great security.

7. Have an adequate one year’s supply of food and clothing. It takes most families months and even years to build a good supply and learn how to store and rotate it properly. Get started now.

8. Be willing to make significant life-style changes. Economic hardship could force you to sacrifice many comforts and luxuries such as recreation, travel, nonessential clothing, eating out, entertainment, and gifts; can you make some of these changes voluntarily now? Expenditures might have to focus on essentials such as food, housing, utilities, health care, and transportation.

9. Organize your extended families to give help to each generation as needed.

10. Self-reliance is important. Knowing how to make bread, sew clothes, make gifts, toys, and home decorations, paint the house, fix the plumbing, etc., will become increasingly valuable. As much as possible, be able to sustain life. Grow a garden, cultivate fruit trees, keep animals, etc., wherever practical, or have access to these resources.

One of the best defenses against a recession or a depression is owning things like food surpluses (such as grain, sugar, corn, rice, beans, and dried fruits), precious metals and gems, coal and wood, land, etc. They have intrinsic value, demand for them stays high, and they can be used in many ways.

11. Be good friends and neighbors. During hard times, you’ll be exchanging products and services much more.

(Source: “Questions about Coping Financially: Welfare Services Suggests Some Answers,” Ensign, Jun 1980, 12)

*Previous posts on FINANCES

Preparing Your Family for an Earthquake

2010-02-28T10:48:00.010-07:00

When preparing for an earthquake, plan on having enough supplies to get you and your family through at least the first 72 hours. After a major earthquake, there's a good chance that traditional emergency response teams will be too busy to take care of you and your family. You need to prepare your home and neighborhood.

The Plan
*Stock up on at least a three-day supply of food, water, clothes, medical supplies and other necessary equipment for everyone in your family. Make sure everyone knows where to find them.

*Decide where and when to reunite your family should you be apart when an earthquake happens.

*Choose a person outside the immediate area to contact if family members are separated. Long distance phone service will probably be restored sooner than local service. Do not use the phone immediately after the earthquake.

*Know the policies of the school or daycare center your children attend. Make plans to have someone pick them up if you are unable to get them.

*If you have a family member that does not speak English, prepare an emergency card written in English indicating that persons identification, address and any special needs such as medication or allergies. Tell that person to keep the card with him/her at all times.

*Conduct Earthquake: Duck, Cover & Hold drills every six months with your family.

*Know the safest place in each room because it will be difficult to move from one room to another during an earthquake.

*Locate the shutoff valves for water, gas and electricity. Learn how to shut off the valves before a quake. If you have any questions, call your utility company.

*Make copies of vital records and keep them in a safe deposit box in another city or state. Make sure originals are stored safely.

*Before a quake occurs, call your local Red Cross chapter and Office of Emergency Services to find out about their plans for emergency shelters and temporary medical centers in case of such a disaster.

*Establish all the possible ways to exit your house. Keep those areas clear.

*Know the locations of the nearest fire and police stations.

*Take photos and/or videos of your valuables. Make copies and keep them in another city or state.

*Include your babysitter and other household help in your plans.

*Keep an extra pair of eyeglasses and house and car keys on hand.

*Keep extra cash and change. If electricity is out, you will not be able to use an ATM.

General Tips
*Stay away from heavy furniture, appliances, large glass panes, shelves holding objects, and other large decorative masonry, brick or plaster such as fireplaces.

*Keep your hallway clear. It is usually one of the safest places to be during an earthquake.

*Stay away from kitchens and garages, which tend to be the most dangerous places because of the many items kept there.

(Source: http://ussc.utah.gov/pdf/prepare/eq_family.pdf)

Breakfast Recipes

2010-02-27T18:51:00.016-07:00

I love breakfast! It's one of my favorite things about getting up in the morning.

Breakfast foods are usually simple to prepare and can be inexpensive. We sometimes have "breakfast" for dinner. Here are three of my family's favorite breakfast recipes:

EVERYDAY PANCAKES
I use 1/3 cup non-instant powdered milk and 1 cup water in place of milk. Mix non-instant powdered milk with dry ingredients, mix water with liquid ingredients.

3 eggs
1 cup milk
3 tablespoons vegetable oil or melted shortening
1 1/2 cups all-purpose flour, stirred and measured
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar

Beat eggs thoroughly; stir in milk, shortening, and sifted dry ingredients just until blended. Bake on lightly greased griddle. Makes 8 to 10 pancakes.

Variation:
Apple Pancakes: Stir in 1 cup finely chopped apple.

Blueberry Pancakes: Stir in 1 cup fresh, frozen, or canned and drained blueberries.

FAVORITE WAFFLES
I use 2/3 cup non-instant powdered milk and 2 1/4 cups water in place of milk. Mix non-instant powdered milk with the dry ingredients, mix water with the liquid ingredients.

2 1/2 cups all-purpose flour, stirred and measured
3/4 teaspoon salt
4 teaspoons baking powder
1 1/2 tablespoons sugar
2 beaten eggs
2 1/4 cups milk
1/2 cup melted shortening or vegetable oil

Stir together dry ingredients. Combine eggs, milk, and shortening. Combine liquid and dry ingredients just before baking; beat until smooth. Bake in hot waffle iron. Makes 12 waffles.

GRANOLA
8 1/2 cups 6 Grain Mix (Rolled - Red Wheat, White Wheat, Rye, Oats, Barley and Sunflower Seeds)
1 cup shredded coconut
1 1/2 cups finely chopped mixed nuts
1/3 cup packed dark brown sugar
3/4 cup water
3/4 cup vegetable oil
1/4 cup honey
1/4 cup molasses
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 cups raisins, chopped dates or other dried fruit, if desired

Preheat oven to 300 degrees F. In a large bowl, combine 6 Grain Mix, coconut, and nuts, if desired. Stir until evenly distributed. In a medium saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat and stir until sugar is dissolved. Do not boil. Pour syrup over grain mixture. Stir with a large wooden spoon until syrup coats other ingredients. Spread mixture in two 13" x 9" baking pans or on 2 large baking sheets with raised sides. Bake 20 to 30 minutes in preheated oven, stirring occasionally. Bake 10 minutes longer for a crunchier texture. Cool on racks. Stir in raisins, chopped dates or other dried fruit, if desired. Spoon into a 10-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 6 months. Makes about 10 cups.

MORE BREAKFAST RECIPES

Help People in Haiti

2010-01-23T22:02:00.007-07:00

22 January 2010 The First Presidency of The Church of Jesus Christ of Latter-day Saints issued the following statement today:
Our hearts are filled with sadness as we have watched the suffering in Haiti in the wake of the devastating earthquake. We turn to the example of Jesus Christ who reached out to “lift up the hands which hang down” and “strengthen the feeble knees.” We are keenly aware that many in America are dealing with economic challenges caused by the recession. However, we are appealing to members to donate to Church Humanitarian Services as their means allow in order to help our Haitian brothers and sisters. Many have already contributed and others are anxious to do so.

Money is not the only need in Haiti. People are frightened, bewildered, and wholly uncertain about their future. In addition to what people can do in helping with food, water and shelter, there needs to be a calming influence over that troubled nation. We invite our people everywhere to supplicate God for a spirit of calm and peace among the people as urgent aid and reconstruction efforts continue.
(Source: www.newsroom.lds.org)

Self-Reliance Link

2010-01-05T21:09:00.003-07:00

"Self-reliance is a simple concept that encourages each of us to take responsibility for our own needs—physical, emotional, spiritual, social, and economic." Check out a new link with excellent information on Self-Reliance here.

Merry Christmas!

2009-12-25T22:59:00.008-07:00

Wishing you and yours a very Merry Christmas and a Happy New Year, too!

Neighborhood Christmas Food Drive in Lieu of Neighbor Gifts

2009-11-29T20:54:00.003-07:00

This year our neighborhood is trying something different...and fun. Love it!!!

Dear Friends and Neighbors

At Christmas time we like to give
to friends and neighbors dear,
but maybe we could think of those
less fortunate this year.

Instead of giving neighbor gifts
we'll fill the Food Bank's shelves. ...
Let's warm the hearts of those in need
like Santa's little elves.

As friends we'll join together
and bring food in cans galore,
non-perishables are very best
because of how they store.

Monday Night, December ____
will be the time we meet,
from 6 - 7:30
it's cocoa, donuts & heat.

__________________'s
is where we're going to be.
Dress up warm, we'll be outside
and bring the family.

But if you cannot make it -
no big deal, you see,
we'll still be glad to take your food
to the Food Bank charity!

Just drop it off on __________'s porch
or _____________'s will do,
up to a week beyond the date -
Merry Christmas to YOU!!!

Happy Thanksgiving!

2009-11-26T08:13:00.002-07:00

Hope you have a wonderful Thanksgiving!

The Rest of the Story...

2009-11-23T22:18:00.004-07:00

Perhaps you remember Lynn Crapo who did a guest post earlier this year. She sent me an email a few days ago and updated me on her situation. I requested her permission to share it on this blog so that other readers may be uplifted by her faith and ability to count her blessings. Thanks again for sharing Lynn! You are INSPIRING! We'll keep you and your family in our prayers.

Hi there.

I am sure you remember the guest post I did for you back in Feb. of this year.

Life has been fast paced and hectic since then and I almost forgot about it (the post and our no spend month) until just today.

My husband DID actually lose his job. A little earlier than we expected. He went to work one day back in August and was surprised to find that the entire department had been laid off..........just like that. No warning. The whole place was in a shock. They actually took all the employees jobs from that department and gave them to a company in the Philippines to do for them. It was kind of ironic.......as we have MANY members of our ward from the Philippines over here searching for work. They are taking any job they can to provide for their families they left behind. It's so sad. And now my husband and many others have lost their jobs to those who are there. It's so strange.

Anyway.....I just wanted to update you, as you had always asked how we were doing and were so kind with your comments.

I wanted to let you know how blessed I feel. I know. I bet you weren't expecting that.

But I do.

My dad (64 years young) just had a heart attack last Thursday. My mom has been with him every day in the hospital. She is plum worn out. But she made the drive up here (2 hours) to pick up my brother from the airport with our help, (flew in from England) to go and surprise my dad with a visit. We are so excited and can't wait to hear how that surprise went.

You see........my brother, Mike who just came over here, is a Bishop there in his ward. Earlier this year he suffered a brain infection and went crazy. He almost lost his life. It was a horrible and scary time for the entire ward, and his wife and kids. And of course the rest of us here, feeling helpless so many miles away. But my dad and my mom did what they could to get over there to say their good byes. The doctors didn't know if he would make it.

But he did. With my dad's love and help. (And of course a priesthood blessing and loads of people praying for him.) He has come SO far in his physiotherapy. My brother had to "show" his brain how to read and write all over again.

Now here he is.....returning the "favor" for my dad. : D I can't wait to hear how that meeting went. My dad is not eating these days, as it's too hard on his heart to do anything since the attack.

However, with prayers and a blessing, my dad is also receiving a miracle. You see......his heart is creating it's only blood vessels around the area that is 100% blocked. These little tiny blood vessels that are new are working like mad to grow and mature and pump his blood for all it's worth.

I feel SO blessed.

Now for one more thought on being blessed.......

I just remembered my post for your blog tonight...........when my mom and brother and my brother in law who drove my mom up to the airport........... came over for a hot meal (it's SO cold these days) before I sent them on their way back home (2 hours drive again). I felt blessed when I realized that all I had to do was to go down to our basement and get what I needed from our food storage. IT was all there. No worries for things needed to feed others.

...

I have faith that things will work out. It's been 4 months now that my husband was laid off........but things will get better. We know it.

I just had to share this with you.

Thanks again for all you do.

Lynn Crapo

Edible Thanksgiving Favors

2009-11-20T10:18:00.005-07:00

If you didn't get a chance to see Alisa Bangerter demonstrate how to make these cute edible Thanksgiving favors on KSL Studio 5, have fun watching it here:

Studio 5 Holiday, Party and Ideas Contributor Alisa Bangerter shares six fun ideas.
__________________________________________________

Fall Leaf:
Divide homemade or purchased sugar cookie dough into three or four portions. Color each portion a fall color such as red, orange, terra cotta, copper, olive green, yellow, tan, etc. using paste food color. For brown color, use cocoa powder. For each cookie, press together several colors of dough and roll out so the colors mix slightly and the dough has a variegated look. Cut using a leaf shaped cookie cutter. Bake and cool. If desired, use melted chocolate or chocolate icing and a pastry bag with a writing tip to write the name of each guest on a cookie. Place a cookie at each place setting with several candy acorns. Tip: dust cookies with gold luster dust for a beautiful sheen. Luster dust is available at baking supply stores.

Candy Acorn:
Mix together 1 cup of creamy peanut butter, ½ cup of margarine and 3 cups powdered sugar and mix well into a soft dough. Roll a 1" ball of dough into an acorn shape. Dip the top of the dough shape into melted chocolate or almond bark and press into finely chopped nuts to form the acorn cap. Break a stick pretzel in half and insert in top to create acorn stem. Set on was paper until chocolate has set. Display at each place setting with leaf cookie.

Indian Corn:
Create a dry mix of items that would resemble Indian corn with a mixture of fall colors. Use items such as: cold cereal, popcorn, nuts, candies, dried fruits, etc. Take a square (approximately 12" square for a large favor) of cellophane and place approximately 1 cup of mix in the center. Tuck cellophane around mix and fold in back if needed to wrap the mix into an oblong shape. Tie cellophane closed with tan string. Cut cornhusks (available in the Mexican food isle of grocery stores) into long strips with pointed ends. Wrap ends on corn husks around end of mix and tie with string. Wrap ends with a ribbon and tie a bow. Attach a nametag or small photograph if desired and set at each place setting.

Cornucopia:
Place sugar ice cream cones in a steamer basket over hot water. Let each cone steam for a few minutes which will soften it. Carefully bend end up to form a cornucopia shape. Cone will harden quickly. Fill with a mixture of fruit shaped candies, nuts, pretzels, etc. If desired, place a ribbon around the opening of the cornucopia and attach a tiny name tag to serve as a place card.

Pilgrim Hat:
Dip large marshmallows in melted chocolate or almond bark. Set onto flat round chocolate covered cookies (chocolate covered graham rounds, fudge-striped cookies, chocolate ginger snaps, chocolate wafers, etc.). Let set until chocolate is hardened. Wrap marshmallow "hat brim" with a black ribbon. Using a rolling pin, roll out a yellow Starburst candy and cut into a square to form a "buckle". Attach to ribbon with a tiny amount of melted chocolate or icing.

Turkey:
Dip the bottom of a chocolate crème drop candy into melted chocolate or almond bark. Immediately attach the candy to the bottom of a leaf shaped or round cookie (I used Dare brand maple leaf crème cookies or you can use any round type cookie). Attach a candy corn point down to the top of the crème drop using melted chocolate. Attach a red hot candy to the side of the candy corn to become a "wattle". Adhere a small pretzel under the crème drop to create "feet". (Option: Instead of a crème drop you could also use a chocolate covered cherry, an unwrapped caramel, an unwrapped peanut butter cup or any other chocolate covered candy about 1" in diameter.)

(Source: KSL Studio 5)

Preparing for Holiday Gatherings

2009-11-17T11:00:00.008-07:00

I love this time of year with Thanksgiving fast approaching and Christmas just around the corner. Some of my happiest memories include holiday gatherings with family and friends. By planning and preparing now to entertain, we can help "make the season bright" for others as well as ourselves.

In an article entitled "Please Be Seated" by Shari Well, she writes, "People often avoid entertaining because they assume it's too expensive, too time consuming, and possibly outdated. But psychologists tell us that it is important for our mental and emotional health to gather friends at the dinner table and entertain. If you keep entertaining simple and fun, it can become a wonderful family tradition."

Shari shares tips on:

Getting Organized for a Party
Making Purchasing Decisions
"Painting" the Table
"Painting" the Plate
Desserts

She concludes with, "After working all week, many may not feel like entertaining. Yes, it's a little extra work, but there are many benefits. You have an outlet for creativity, you will form closer friendships and family relationships, and you'll have an opportunity to make new friends. Remember to cook with your heart and record the memories and the recipes for your loved ones."

(Source: Shari Wells, "Please Be Seated", LDS Living Magazine)

For some other fun holiday gathering ideas check out these posts from Skip To My Lou:

Breakfast With Santa
Pajama Party

Great Christmas Gift List

2009-11-14T09:25:00.003-07:00

Someone has put together a "Great Christmas Gift List" for 72-hour kits at: http://www.farmington.utah.gov/downloads/services/72_hour_kits.pdf.

One Year Anniversary

2009-11-13T15:38:00.004-07:00

I've learned a lot about preparedness and food storage during this past year and hope you have, too. Here are some good reminders from last year's post:

1. BEGIN WHERE YOU ARE:
Think about what you are already doing and what you have already in store.
Make an inventory of what you have.
Make a list of what you need.

2. SET GOALS:
Decide what you want to work on (ie. three-month supply, drinking water, financial reserve, longer-term supply, 72 hour kit, etc.)
Set reasonable goals (ie. weekly plan, monthly plan)

3. DO SOMETHING:
We can't do everything all at once, but we can do something.
Begin today!

Best wishes in your quest to prepare and enjoy the peace that preparedness brings!

Roasted Pumpkin Seeds (Tutorial)

2009-11-02T12:15:00.015-07:00

Got pumpkin seeds? We do! This year I decided to try roasting some (never have before.) So I got online and looked at a variety of recipes and kind of came up with one of my own.

As we were carving our pumpkins from our garden Saturday afternoon, I saved about two cups of seeds. I carefully washed and rinsed them in a colander with small holes and let them drain. Then I lined my cookie sheet with a non-stick cooking sheet and spread out the seeds to dry.

One recipe I read recommended letting the seeds air-dry for 24 hours. (My drying time turned into two days.) This step helped make it easier to clean the pumpkin residue from the seeds. Some people prefer the extra pumpkin flavor, so leaving it on is entirely optional.

ROASTED PUMPKIN SEEDS

2 cups pumpkin seeds
2 tablespoons olive oil or vegetable oil
1 teaspoon cinnamon (or 1 teaspoon: cayenne, garlic powder, cumin, curry, any favorite spice)
1 teaspoon sugar
1 teaspoon ground sea salt

Remove seeds from pumpkin and rinse with water to remove any remaining pulp.

Spread seeds on a cookie sheet and let dry 24 hours.

Heat oven to 350 degrees F.

Mix oil with spices and/or salt and toss mixture with seeds.

Spread coated seeds over a baking sheet.

Bake seeds approximately 25 minutes or until crisp and very lightly browned,

tossing occasionally.

Let cool. Makes 2 cups.

ROASTED PUMPKIN SEEDS
2 cups pumpkin seeds
2 tablespoons olive oil or vegetable oil
1 teaspoon cinnamon (or 1 teaspoon: cayenne, garlic powder, cumin, curry, any favorite spice)
1 teaspoon sugar
1 teaspoon ground sea salt

Remove seeds from pumpkin and rinse with water to remove any remaining pulp. Spread seeds on a cookie sheet and let dry 24 hours.

Heat oven to 350 degrees F. Mix oil with spices and/or salt and toss mixture with seeds. Spread coated seeds over a baking sheet. Bake seeds approximately 25 minutes or until crisp and very lightly browned, tossing occasionally. Let cool. Makes 2 cups.

Do you have a favorite Pumpkin Seed recipe?

Happy Halloween!

2009-10-31T19:07:00.002-06:00

Twice Blessed - Donating Food Storage

2009-10-25T16:00:00.006-06:00

Do you have cans or cases of food nearing expiration? Don't let it go to waste - donate it to a local food bank. Not only will you have had the peace of mind knowing that you had food available on your shelf, but you will also bless others who are now in need.

This would also be a good time to re-evaluate your family's likes and dislikes as you replenish your storage. I over-estimated how much chili my family would eat the last time I purchased an entire case. As the expiration date draws near, I'm making plans to make a donation to my local food bank before it expires. No guilt, no waste - twice blessed.

For information about Utah Food Bank Services, go here.

Pear Freezer Jam Tutorial

2009-09-18T12:39:00.013-06:00

If you're canning pears, be sure to set some fresh pears aside to make this delicious jam. (Even if you're not canning pears, go buy some fresh pears and try making it.) It's gotta be my favorite!

BALL SIMPLE CREATIONS
NO COOK PEAR FREEZER JAM

4 cups crushed fresh pears

(peel pears and remove seeds before crushing)

1 1/2 cups sugar
1 (1.59 oz.) pkg. Ball Simple Creations No Cook Freezer Jam Fruit Pectin

5 (8 oz.) glass or plastic freezer jars

1. Stir sugar and contents of package in a bowl until well blended.

2. Stir in 4 cups crushed fruit. Stir 3 minutes longer.

3. Ladle jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes.

4. Refrigerate for up to 3 weeks, or freeze for up to one year.

Makes 5 (8 oz.) half pints.

Ball has created a demonstration on how to make strawberry freezer jam. You can see it at: http://www.freshpreserving.com/pages/quick___easy_videos/33.php

Principles of Self-Reliance

2009-09-15T12:39:00.006-06:00

While going for a walk the other day, I listened to a talk given by Silvia H. Allred entitled, "Principles of Self-Reliance" on my mp3 player. Today I decided to look it up on the internet and found a pdf of her talk. If you'd like to read it in its entirety, click here.

She has personally experienced an unexpected family tragedy as a child, the financial collapse of Argentina in 1989, and "the devastating effects of earthquakes in El Salvador and Chile." She said, "These events have taught me to follow the counsel of our leaders about living the principles of self-reliance."

"There are many other types of adversities we might encounter in the normal course of our lives, such as loss of a job, accidents, divorce, health problems, death, etc. Those who prepare are blessed in the present and will be blessed if adversity comes.

"Family preparedness is a well-established welfare principle, and women are instrumental in family preparedness. We prepare for difficult times. We prepare for the day of scarcity. We put away for emergencies. We save for a rainy day."

Some other highlights from her talk:

Personal and Family Finances -

"The two overriding principles of sound financial management are: first, live within your means, and second: save for a rainy day.

"What does it mean to live within your means, and how do you do it? It simply means to ensure that your expenses are less than your income." ...

"The second principle is to save for a rainy day. Keep in mind that small sums saved regularly, over time, compound into large sums of money. Financial advisors agree that saving at least 10 percent of your income will provide flexibility and security in your future." ...

Home Storage -

"We have been advised to acquire and store a reserve of basic food and water that will sustain our lives during difficult times or in emergencies. By following this counsel, we will help protect ourselves if adversity comes. Through careful planning and faithful efforts, we can gradually store a supply of food according to our circumstances."

"Begin modestly by purchasing a few extra items of food that are part of your normal family diet. You can do it when you do your normal grocery shopping. Take advantage of items that are on sale. Here are just a few other ideas:

• Complete a three-day supply of basic food items and then build your storage to a one-week supply.
• Gradually increase it until you have a one-month supply, two month supply, three-month supply.
• Consider items that will keep and store well, such as wheat, beans, rice and canned goods.
• Concentrate on essentials.
• Create a rotating system to avoid spoilage.
• Water should be stored in leak-proof containers and should be kept away from heat sources.
• Prepare a 72-hour emergency kit for each family member and keep them within easy reach.
• Be prudent. Don’t go to extreme measures to store food. Be obedient and faithful, and God will sustain you through trials."

Physical Health -

"The state of our health affects every facet of our lives: our feeling of well-being, our attitudes, our social interactions and our service to others.

"Habits that contribute to our physical health are:

• Eating nutritious meals.
• Exercising regularly.
• Getting adequate sleep.
• Practicing hygiene and sanitation.
• Avoiding substance abuse."

She concludes with:

"To be self-reliant in all these, we should:

• Assess current circumstances.
• Set realistic goals.
• Identify available resources.
• Make specific plans to reach goals, and follow such plans.

"I know that sound personal and family financial management, home storage, and physical health will be a great blessing to our families. Being self-reliant increases our ability to serve others, to assist the needy, and to give support and understanding to the emotionally-starved. Through righteous living, gospel study, and loving family relationships, we can achieve self–reliance and family preparedness, which will help us solve many of life’s problems." ...

I appreciate her words of wisdom. Thank you Sister Allred!

(Source: Silvia H. Allred, "Principles of Self-Reliance," May 1, 2008)

Free Produce - Everybody Wins!

2009-08-04T13:33:00.007-06:00

Sara at The Pantry Panel shares some great ideas on how to preserve fruit that would otherwise go to waste.

"Many yards, especially in older neighborhoods, have fruit trees with fruit that go to waste because it is never picked. Many of us would like to preserve fruit, but either don't have fruit trees, or our fruit trees are too young to bear fruit. Is there a way to make a connection between unwanted fruit and people who want to preserve it? ...
Keep your eyes open. Look for fruit trees around town, especially trees that have started to drop ripe fruit. This is a sign that the tree's owner may not be using the fruit.
Be prepared. Look trustworthy and well groomed; these people may be trusting you to be in their yard. Bring ladders, gloves, and boxes or buckets.
Knock and ask in such a way that they do not feel pressured to say yes. Never steal!
Leave the yard cleaner than you found it. It's nice to put overripe fruit into a pile so it's easier for them to clean up after the overripe fruit."

Read the complete post here.

(Source: Sara, The Pantry Panel, "Finding Fruit with April", October 9, 2008)

Join the "FOOD STORAGE TELL-A-THON"

2009-07-30T19:46:00.008-06:00

Liesa Card, author of "I Dare You to Eat It", has another great idea:

"So here’s the challenge. Beyond chatting about provident living tips and recipes, I invite you, and every single one of you, to please help someone else get started on designing and building their food storage. Just look around. Think about your family, friends, and neighbors. Pray for inspiration and then start offering to assist others in their steps towards preparedness.
And here are the rules:

1. Everything counts. You could take someone to the cannery and just be an extra set of hands. Teach others how to cook with food storage. Or, simply help them purchase their food storage online. Create opportunities and pay it forward.

2. Share your story. Long or short, and everything in between, I hope you’ll TELL your story of action taken and contribute to an endless variety of good ideas. If you think this tell-a-thon idea has merit, please teeeeeeell others and invite them to join us.

3. Don’t get discouraged. I get turned down all the time. If you are sincere about helping, and stay focused, I bet you’ll find success.

Now we have to have a poster child, or two. Meet Luke and Candee.

We’ve only gotten to know each other during the last few months but when we invited them to eat dinner at our house, Candee told us that she wanted to get going on her food storage. (!) We casually offered to help…and desperately hoped that they would give us the chance.

A few weeks went by and then Candee mentioned it to me again. (This almost never happens.) I repeated my original offer and encouraged her to choose the date and time. About a week later, the four of us met at the cannery right after work and knocked out sixteen cases of food storage, 6 for them and 10 for us, in just over one hour. And we had fun! I was so happy for this young couple as they loaded their small car and drove home with 25% of their long-term storage done. I don’t think they have tons of extra money, and I know they don’t have any extra space, but they made it happen. That’s very cool.

A couple of things I learned, again, from this experience with Luke and Candee: Having your own food storage brings peace. That’s wonderful. Helping others with their food storage brings JOY, and that’s even better. I hope you’ll give it a try!

Liesa, out"

(Source: http://www.idareyoutoeatit.com/2009/07/food-storage-tell-a-thon)

Real Life - Living It

2009-07-27T20:42:00.003-06:00

Because we can learn so much from each other, Monday's posts will be "Real Life -- Living It" featuring a guest post.

Waste not, want not! Being resourceful can help you save precious dollars that need be spent elsewhere. Bellen shared a great idea in the comment section of yesterday's post for using zucchini. Thanks for sharing Bellen!

"When the zucchini outpaces my recipes and our taste for it, I make "Zucchini Milk". Found this recipe many years ago in a little cookbook from Current Cards.

Peel (or not), seed (or not), cut in chunks and puree in blender or food processor. Freeze in 1 cup (or whatever measure you use most in your recipes). To use, defrost, stir well and use instead of liquid in your muffin/quick bread recipe. Or use as a soup base, add to spaghetti sauce, etc.

If you don't peel, your 'milk' will have a green color but a little more fiber. Usually I don't peel or seed but that's because by the time I'm making 'milk' I just want to get rid of the zucchini as fast as I can."

(Source: Bellen)

Got Zucchini?

2009-07-26T16:54:00.014-06:00

LOW FAT ZUCCHINI MUFFINS

1 cup all-purpose flour
1 cup whole wheat flour
2 1/4 tablespoons dry powdered milk
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup sugar
1 cup shredded zucchini, packed
1 tablespoon lemon zest (optional)
2 tablespoons vegetable oil
1 egg, lightly beaten
3/4 cup water
1/3 cup raisins OR chocolate chips (optional)
1/4 cup chopped pecans (optional)

Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cases or spray pan with nonstick cooking spray.

In a large bowl, stir together flour, dry powdered milk, baking powder, salt, nutmeg and sugar. In a medium bowl, combine zucchini, lemon zest, canola oil, egg and water, stirring well.

Make a well in the dry ingredients; add zucchini mixture, raisins (or chocolate chips) and pecans. Stir until just moist. Do not over mix. Spoon batter into muffin cups. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

OTHER ZUCCHINI RECIPES:
Baked Stuffed Zucchini
Chocolate Zucchini Country Cake
Confetti Zucchini
Egg-Fried Zucchini Crisps
Italian Zucchini Crescent Pie
Three Cheese Garden Pizza
Zucchini Bread
Zucchini Casserole
Zucchini Drop Cookies
Zucchini Garden Chowder
Zucchini Oatmeal Cookies
Zucchini Pancakes

Apricots - Delicious Ways to Preserve Them

2009-07-23T18:46:00.024-06:00

Apricots are in season where we live and it has been a good year for them. A dear friend gave me two large boxes of apricots from her tree (thanks Shirley!!!) They're delish!

In order to extend the enjoyment of these lovely apricots, I decided to make Apricot-Pineapple Jam, Apricot Fruit Leather, and Apricot Syrup. Here is my attempt at making the syrup:

APRICOT SYRUP

2 lbs fresh apricots
1 cup water
2 tbsp lemon juice (fresh or bottled)
4 cups sugar
1 tbsp corn syrup

Pit and chop apricots. In a blender or food processor, puree them with the water.

Put into a large pot with the sugar, lemon juice, and and corn syrup.

Cook and stir over medium heat until it begins to boil.

Boil for 5 minutes, continuing to stir.

Pour into hot, sterilized jars and seal.

Process in a boiling water canner for 5 minutes.
(I processed mine in a Steam Canner for 15 minutes.)

**Please see the Bernardin website for canning instructions

This particular batch made six 8-ounce jars of Apricot Syrup. The seventh jar wasn't quite full so we got to sample the yumminess.

I will definitely be making more!

(Source for Apricot Syrup Recipe: Recipes from the Cookie Jar)

Provident Living Family Home Evening Lesson

2009-07-17T08:13:00.003-06:00

Here's a helpful way to teach your family the importance of living providently:
http://www.ldsliving.com/magazine/show/2105/FHE:-Provident-Living

More Salad Dressing Recipes...

2009-07-16T09:54:00.006-06:00

A big THANKS to Lynn and Jill for sharing their recipes!!! Even more yummy ways to save money and eat well...

Lynn's Caesar Salad Dressing

1 garlic Clove
1 Large Egg
1 Tsp. Worcestershire Sauce
2 TBsp. Lemon Juice
1/2 of a small can of Anchovies..... OR 1/2 of a small can of shrimp bits

Dash of Pepper
1 Cup Salad Oil
Put the first 6 ingredients into a blender. Blend on highest speed. Then while it's still blending, pour 1 cup of salad oil in VERY SLOWLY so it incorporates and becomes thick and smooth. This should take less than one minute. Chill for at least 2 hrs.
Mix with Salad greens or bite sized romaine lettuce pieces JUST before serving. Toss with croutons, parmesan cheese, or bacon bits if desired.

Lynn's Maple Syrup and Mustard Dressing

1/4 Cup 100% Maple Syrup (Or you can just use Maple flavored pancake syrup)
2 TBsp. lemon juice
1 tsp. Dijon Mustard
1/4 tsp. Salt
1/4 tsp. Pepper
2 TBsp. oil ( I like to use Virgin Olive Oil - healthy!)
Mix the above ingredients with a wisk. Just before serving, toss with mixed greens, sliced apples, shredded old-aged cheddar cheese and roasted pecans.

Lynn's Greek Salad Dressing

1/2 Cup Salad Oil
1/4 Cup Apple Cider Vinegar
1/4 Cup Chopped Parsley (I use dried from Food storage)
1/2 Tsp. Salt
1/8 Tsp. Pepper
1/8 Tsp. Oregano
1/8 Tsp. Garlic Powder
Wisk together. Toss with Salad greens, diced cucumbers, tomatoes, and whole pitted black olives, if you wish. Sprinkle with Feta Cheese or cubed cream cheese.

Lynn's Cobb Salad Dressing

1/3 Cup Vinegar
1 Tsp. Salt
1/4 Tsp. Pepper
1/2 Tsp. Dry Mustard
1/2 Tsp. White sugar
1/8 Tsp. Garlic Powder
2/3 Cup Salad Oil
1/4 Cup Blue Cheese, crumbled (Optional)
Wisk together. Toss and coat any green salad with this.

These are our most used and favorites at our house! Have used nothing but homemade dressings for years. They just taste better when fresh. : D
Enjoy!
Lynn

************************************************

This is dressing is wonderful. Not everyone has buttermilk on hand but I usually do for pancakes. Don't know how much cheaper it is.

Love your website! Jill
Bend, OR

Ranch Dressing

½ cup mayonnaise

½ cup buttermilk

½ tsp dried parsley flakes

¼ tsp ground black pepper

¼ tsp salt

1/8 tsp garlic powder

1/8 tsp onion powder

1 pinch dried thyme

Combine all ingredients in a medium bowl and whisk until smooth. Cover and chill for several hours before using.

Salad Dressing Recipes - Save Money

2009-07-15T09:47:00.010-06:00

Looking for ways to save money on your grocery bill? Try making your own salad dressings using food storage ingredients. In addition to saving money, you'll enjoy the convenience, ease of preparation, fresh taste, no added preservatives, all while "rotating" your food storage.

CATALINA DRESSING
1/2 cup vinegar
1/2 cup salad oil
1/2 cup sugar
1/2 cup catsup
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon onion salt

Combine all ingredients in quart jar and shake thoroughly. Chill. Shake again before using. Especially good on raw vegetable salad.

CELERY SEED DRESSING
1/2 cup sugar
3/4 teaspoon salt
1 teaspoon paprika
1 teaspoon celery salt
1 teaspoon prepared mustard
1 teaspoon onion juice or onion salt
1/4 cup vinegar or lemon juice or a combination of both
1 cup vegetable oil
1 teaspoon celery seed

ITALIAN DRESSING
1 cup vegetable oil
1/4 cup lemon juice
1/4 cup white vinegar
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon onion salt
1/2 teaspoon paprika
1/2 teaspoon dried oregano leaves
1/8 teaspoon ground thyme leaves
2 cloves garlic, crushed

Shake all ingredients in tightly covered jar; refrigerate at least 2 hours. Shake before serving. 1 1/2 cups dressing.

ITALIAN FRENCH DRESSING
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon celery salt
1/4 teaspoon cayenne
1/4 teaspoon dry mustard
1/4 cup red wine vinegar (or substitute apple cider vinegar)
1 cup vegetable oil
1 clove garlic, minced
Dash Tabasco sauce

Combine ingredients in jar; cover and shake vigorously. Makes 1 1/4 cups.

POLYNESIAN SALAD DRESSING
4 tablespoons sugar
2 teaspoons salt
1/2 teaspoon pepper
4 tablespoons vinegar
1 tablespoon soy sauce
1/2 cup vegetable oil
1/4 teaspoon sesame seed oil

Combine all ingredients and mix well. Refrigerate for several hours before serving.

POPPY SEED DRESSING
3/4 cup sugar
1 teaspoon dry mustard
1 teaspoon salt
1/3 cup vinegar
1 1/2 teaspoons finely grated onion
1 cup vegetable (not olive) oil
1 1/2 teaspoons poppy seeds

In small mixing bowl combine all ingredients but oil and poppy seeds; mix thoroughly. While beating, add oil, almost drop by drop at first, then increasing to a small stream. When all oil is added and dressing is thick, add poppy seeds; beat one minute more. Delicious on fresh fruit salad or as a dip for pieces of fresh fruit. Makes 2 cups dressing.

SESAME SEED VINAIGRETTE DRESSING
(Delicious served over spinach salads.)

1/4 cup apple cider vinegar
1/3 cup sugar
2 teaspoons minced onion
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/2 cup olive or vegetable oil
2 tablespoons sesame seeds

Place all ingredients except sesame seeds in blender and mix well. Stir in sesame seeds. Keeps in the refrigerator up to 2 weeks.

Got a favorite salad dressing recipe you'd like to share with us? Either leave it as a comment or email me at preparednessnibblesandbits [at] gmail [dot] com. Thanks!

Real Life -- Living It

2009-07-13T17:49:00.009-06:00

Because we can learn so much from each other, Monday's posts will be "Real Life -- Living It" featuring a guest post.

“If men could learn from history, what lessons it might teach us!” wrote Samuel Taylor Coleridge in 1831. 1 While it may sound surprising, a look at Church history can teach us about preparedness for our day." An article written by William G. Hartley entitled "Sturdy Shoes and a Waterproof Tent" includes:

"Lessons from Crossing the Plains -

1. When we ignore preparedness counsel, we can expect unhappy consequences.
2. Protect against nature.
3. Be accident cautious.
4. We should protect ourselves from uncaring or dishonest individuals.
5. Protect against discouragement.
6. Be creative and adaptive in difficult times.

Lessons from the Mormon Battalion's March -

1. During a crisis we may need to leave our family to meet community needs.
2. Water-purifying pills or filters are essential.
3. Writing materials and a camera are helpful resources.
4. Bread and other grain materials are important.

Lessons from the Saluda Disaster -

1. When the Spirit cautions us against something, we need to obey.
2. Up-to-date rosters of people are important, and parents need wills that specify who should have their children.

Lessons from the Pioneer Famine of 1856 -

1. In times of dire food shortages, we should be willing to share our personal food storage with others.
2. During times of famine we might choose to fast more often to provide for the needy.
3. When the course of our normal life is disrupted, it helps to fill free time with constructive activities.

Lessons from the 1906 San Francisco Earthquake and Fire -

1. Have sturdy shoes and durable clothing nearby in case of a sudden nighttime emergency, whether at home or away from home.
2. Have fire extinguishers in our homes.
3. Have emergency water on hand in sturdy, non-glass containers.
4. Have minimal cleaning items, such a moist towelettes, toothpaste, deodorant, face towels, and even small bags of detergent.
5. Have emergency food as we have been taught.
6. It is important to have two or three meeting places where family members can find each other in case disaster strikes and the family is scattered.
7. Be prepared to leave cherished belongings.
8. Ignore wild rumors that spread in panics and don't pass them on.

One Final Lesson -

Along with all of the practical lessons history teaches, one more lesson comes through: maintain good attitudes during troubled times. A sense of humor is like salve on a wound."

To read the article in its' entirety, click here.

(Source: William G. Hartley, “Sturdy Shoes and a Waterproof Tent,” Ensign, Oct 2001, 38)

Food Storage for Diabetics

2009-07-10T08:34:00.000-06:00

A few days ago I received an email from a reader looking for information on storing food for diabetics. Here are a few sites that may be of help:

Recipe Source: Diabetic Recipes - http://recipesource.com/special-diets/diabetic/
Diabetic Diet Ideas - http://www.food-storage-info.com/diabeticdietideas.html
Emergency Preparedness: Diabetes Management During a Crisis - http://aces.nmsu.edu/terrorism/CRpresentations/epdiabetes.pdf

Some suggestions for planning food storage for diabetics:

1. Take a look at diabetic recipes (ones you now use, check online, or diabetic cookbooks from the library).
2. Find ones that sound good to you and have "storage" potential (ones that use ingredients that may be stored.)
3. Give the recipe a try -- see if you like it.
4. Save the recipes you like by printing them on recipe cards or on paper and keep them in a binder. (In an emergency where there is a loss of power, you may not be able to retrieve recipes from your computer.)
5. For each recipe, make a list of necessary ingredients.
6. Itemize ingredients as to whether they may be stored short-term (3-months or less) or long-term (1-year or more).
7. Purchase necessary ingredients. (Don't go into debt to do this. Gradually build your food storage by purchasing an extra can or two each time you shop -- or a little more -- as you can prudently afford. Watch for sales.)
8. Store your supplies. (See "Family Home Storage Pamphlet")
8. Rotate. (Use it up.)
9. Replenish. (Restock your shelves.)
10. Repeat steps one through nine.
11. Adapt your recipe collection as circumstances and tastes change.

Some recipe suggestions:

Almond Granola Bars
Baked Oatmeal
Refried Beans
Rice Pudding
Whole Wheat Buttermilk Pancakes
Whole Wheat Flour Tortillas

Real Life -- Living It

2009-07-06T17:26:00.003-06:00

Because we can learn so much from each other, Monday's posts will be "Real Life -- Living It" featuring a guest post.

This week's guest post is from an Ensign magazine article entitled "Focus on Family Finances" by Allie Schulte. She writes: "Either we control our finances or they control us. Here’s how to get the upper hand."

"Jason and Alanea Hanna faced many financial questions when Jason lost his job. Should they relocate and find another job? Should they try to find a job where they were currently living? After considering several options, they asked the most important question of all: “What would the Lord have us do?”

“We studied talks by prophets and apostles on topics like debt, budgeting, and saving to try and figure out what the Lord wanted us to do,” Alanea explains. “We knew that the Lord’s plan was the best plan and that we would be blessed if we followed it.”

After prayer and contemplation, Jason and Alanea both decided to return to college and finish their bachelor’s degrees. They took out minimal student loans to pay for their education, and both worked full-time to provide for their other expenses. They coordinated their work schedules to ensure that one of them was home with their children. They budgeted carefully, spending their money on the essentials and eliminating fast food, cable TV, and new clothes. Jason even rode his bike to school and work to limit the costs of gasoline and car insurance.

Now Jason works as an engineer. Alanea also completed her degree and is currently fulfilling her responsibilities as a full-time mother of five children. They still live within their means, budget carefully, pay tithing, and live according to the financial counsel of Church leaders. “We’re grateful for the trial and the experience,” Alanea says. “It ended up being a great blessing in our lives and taught us that the Lord will always bless us if we are obedient.”

Read the entire article here.

(Source: Allie Schulte, “Focus on Family Finances,” Ensign, Jun 2009, 28–33)

Happy Independence Day America!

2009-07-04T23:15:00.005-06:00

I've been reading a book entitled "The Quotable George Washington" and came upon this quote:

"We should never despair; our situation before has been unpromising and has changed for the better; so, I trust, it will again." (To Philip Schuyler, Smith's Clove, July 15, 1777)

George Washington put his faith in God and many miracles occurred. Heavenly Father is in charge and if we put our trust in Him, we can make it through anything that comes our way. It's true. :)

Broccoli Firsts

2009-06-26T20:08:00.008-06:00

BROCCOLI

There's a first for everything, right?! Well, here's the first harvest of the first planting of broccoli for us. (Never tried growing it before.)

We transplanted four plants from a nursery on April 24th and now two months later we're enjoying the fruits of our labors. The other two plants are a little further behind these two. That will be nice because a person can only eat so much broccoli at a time.

I wasn't sure how to grow broccoli so I checked out usagardener.com. Under their "How to Grow Broccoli" section I found everything I needed to know from planting to harvesting. I've enjoyed having this resource for growing other fruits and vegetables as well.

I love this time of year!

Food Storage...on the Path to Preparedness

2009-06-23T21:34:00.004-06:00

Debbie Kent has prepared a 14-page handout entitled "Food Storage...on the Path to Preparedness" that I came across the other day on www.utahpreppers.com. She's organized some great information in an easy-to-read format with lots of pictures. Here are some of the topics she addresses:

Why Should You be Prepared?
Warnings and Where they can be Found
The NEW Food Storage Plan
90 Days the Easy Way -- Think SOS
WATER
Filling 55-Gallon Barrels
Rotating
Water Ideas and Rotating Systems
Financial Reserve
Long Term Food Storage/One Person/One Year (in addition to your 90 day supply)
Why Store These?
I Have a Year Supply...That's All I Need
What Will This Provide Per Day?
MENU Using Basic Year Supply
Survival Mode
Menu Planning
Using Your Year Supply
Storing Your Food Storage
Inventorying
How Can I Afford Food Storage?
How Do I Find all the Food I Need?
What Are You Going to do With This Info.?
6 Steps to Success
Going the Extra Mile
Why Do We Prepare
The Path to Preparedness
Will You Be Ready?
Top 10 Reasons Why I Don't Have My Food Storage
A Year's Supply for $58.81?
OTHER BASICS and "Fun Stuff"
Menu Suggestions

(Source: http://www.utahpreppers.com/wp-content/uploads/2009/03/fson_the_path_to_preparedness-handout.pdf)

Real Life -- Living It

2009-06-22T11:48:00.002-06:00

Because we can learn so much from each other, Monday's posts will be "Real Life -- Living It" featuring a guest post.

This week's guest post is from an Ensign magazine article entitled "One Can at a Time" by Mary L. Wilson. She shares how she overcame her fears of "being trampled by the enormity of the food-storage elephant."

"It would take an elephant to feed my family for a year, I thought as I tried to make a plan for our food storage. And how could I afford it or store it all? Just then an old saying about elephants popped into my mind: “How do you eat an elephant? One bite at a time.” The question for me was, “How do you store an elephant?” The answer was—one can at a time!
The Church has provided many areas with a wonderful resource: the dry pack cannery. If there is one nearby, we can sign up to pack various products at reasonable prices. Dry packing in number 10 cans is a convenient and safe way to store the basic foods needed for long-term storage. Our “elephant” could fit nicely in our storage room. The next question was, how could we afford it? Our family came up with the following ideas for financing our food storage:

1. Save all the change that comes home. It is amazing how much money five people can contribute in just a week. With only $1 per week per person, we could dry pack one can of potato pearls, or three cans of flour, or one can of delicious apple slices.

2. Use the money from our tax return for quantity purchases. A case of six cans of basic items of milk, flour, sugar, and wheat was affordable and helped us be much more prepared. When we added pasta and beans, we felt that in an emergency we could actually create family meals for a month.

3. Buy one extra item when at the store. Oils, salt, and spices are necessary for a complete storage plan. The cost of one item was seldom noticed in our grocery bill, but our storage room benefited greatly.

An article in the Ensign about debt reduction states, “Your most important savings is food storage” (Jack M. Lyon, “ ‘How Many Loaves Have Ye?’ ” Ensign, Dec. 1989, 41). We have tried to balance this with monetary savings. Each time we purchase an item on sale for food storage, we try to save the extra amount we would normally have spent and add it to our food storage fund.
Our food storage is growing day by day, can by can, case by case. We are better prepared and no longer afraid of being trampled by the enormity of the food-storage elephant." —Mary L. Wilson

(Source: Mary L. Wilson, “One Can at a Time,” Ensign, Aug. 2001, 68)

THANK YOU Liesa Card!!!

2009-06-17T08:11:00.016-06:00

If you were unable to attend last night's Enrichment night, you missed out on a wonderful evening. Guest speaker Liesa Card, author of "I Dare You to Eat It", shared her wisdom and wit with those able to attend. What a talented woman!

THANK YOU to these cute ladies - Melanie, Britney, Julie, and Darlene, and Janet - for beginning the evening with "The Family Preparedness Song."

And a big THANK YOU for all the time and amazing efforts of dear Donna and Janice and their committee for all the planning and preparation to make the evening so enjoyable! THANK YOU to those who brought food and to all who attended! I feel each of us came away better informed and inspired to do something(s) about building and using our food storage.

I've been motivated to plan 30-days of meals my family will eat using basic food storage and store the printed recipes in plastic sheets in a binder. That's not all, but it's what I'm going to begin with.

I highly recommend her book "I Dare You to Eat It"! In it she shares a simplified approach to the whole food storage concept and makes it more manageable for everyone. Along with her helpful ideas are quotes from wise leaders, personal stories, delicious recipes, and her heartfelt testimony.

THANK YOU for sharing your time, wisdom, and testimony Liesa!!!

Tonight's the Night...Please Join Us

2009-06-16T08:05:00.003-06:00

ENRICHMENT NIGHT

Come share an evening
with our guest speaker
Liesa Card
(Author of the book "I Dare You to Eat It")
as she presents a manageable method
for food storage that can be used
during a time of need
but that can also help to
SIMPLIFY EVERYDAY LIFE.
Instead of buying, storing, and then tossing it,
you can create a storage of food that
makes your life easier
by integrating it into regular meals.

Tuesday, June 16, 2009
6:30 pm
Murray, Utah

Bring your family, friends, and neighbors.
Light refreshments served.

Real Life--Living It

2009-06-15T08:26:00.005-06:00

Because we can learn so much from each other, Monday's posts will be "Real Life -- Living It" featuring a guest post.

This week's guest post is by Sara from The Pantry Panel. Sara posted a talk she gave in her LDS ward on June 14, 2009 entitled "A Provident Living Talk". I love how she shares personal experiences and the blessings she's received from following inspired counsel. (Thanks for your permission to share this post Sara! You are INSPIRING!)

A provident living talk
Given by me in my LDS ward today.

-=-=-=-=-

"At long last, frugality is becoming cool! According to last week’s Washington Post, people are no longer trying to keep up with the Joneses. “Instead of feeling conscious about spending less, people are flaunting their frugality.” Of course, in the church, provident living is not some new trend.

What is provident living? Provident means carefully preparing for the future. Elder Robert D. Hales said in last conference, “To provide providently, we must practice the principles of provident living: joyfully living within our means, being content with what we have, avoiding excessive debt, and diligently saving and preparing for rainy-day emergencies. When we live providently, we can provide for ourselves and our families and also follow the Savior’s example to serve and bless others.”

The church puts out “Family Finances” pamphlet that summarizes advice about Provident Living: (1) Pay tithes and offerings, (2) Avoid debt, (3) Use a budget, (4) Gradually build a reserve, and (5) Teach your children.

Pay tithes and offerings. President Hinckley called tithing “the Lord’s law of finance.” When we put the Lord first financially by paying tithing, God is able to keep his promises, and open the windows of heaven to bless us. I know that God blesses us when we keep his commandments, especially when it is difficult.

Avoid debt. Our society has had to relearn this lesson recently, haven’t we? Our country’s recent financial problems have mostly been caused by excessive debt. Every generation or so we forget, and we have to learn this all over again.

Even young children can understand why debt is harmful. Sometimes my kids see the pay-day loan stores, with names like “The Cash Store.” They ask me, “Mom, can you buy cash at the store?” I say, “Yes! They say, ‘We’ll give you $10 today, but you have to pay us $20 next week.’” The kids laughed and laughed, and asked, “Why would anyone ever do that?” I did exaggerate the amount of interest slightly to teach the principle, but this is the truth about debt and interest. You always have to repay more than you borrow, and you can never be sure that you will have the money to repay in the future.

Some in recent years have tried to make debt look sophisticated. But no amount of sophistication can deny those simple truths about debt and interest. Speculative thinking is nothing new. In 1986, Elder James E. Faust said, “There are some investment counselors who urge speculative credit practices described as ‘leverage,’ ‘credit wealth,’ and ‘borrow yourself rich.’ Such practices may work successfully for some, but at best they succeed only for a time. An economic reversal always seems to come, and many who have followed such practices find themselves in financial ruin and their lives in shambles.” History repeated itself yet again.

It’s especially important to avoid consumer debt. Credit cards can be handy. But if you can’t pay off the balance every month, get rid of them. Elder Joseph B. Wirthlin counseled in April 2004, “Those who use credit cards to overspend unwisely should consider eliminating them. It is much better that a plastic credit card should perish than a family dwindle and perish in debt.”

Elder Hales said, “Of course some debt incurred for education, a modest home, or a basic automobile may be necessary to provide for a family.” However, even in these cases, debt should only be incurred carefully and prayerfully, and minimally.

Education: Student loans are often thought of as “good debt.” Interest rates have been low in recent years, and education usually leads to increased income that can be used to pay off the loan. But I know of many people whose student loans have caused them a lot of trouble. The loans have to be repaid even if the degree is not finished, or if job opportunities are not what you thought they would be, or if the degree is in a low-paying field, or if the student wants to become a stay-at-home mom. Student loans are not bankruptable, so even in a worst case scenario those debts are with you forever until they are repaid. So make these decisions prayerfully, and get your education without debt if possible.

Car: a “basic automobile” is not a new one. New cars are much more expensive than used cars. New car loans are often structured so that you owe more on the car than it is worth, making the car impossible to sell without spending thousands of dollars. Reliable used cars can be found with careful research and shopping. Teenagers can save up for old cars and pay for them with cash, which is what my husband and his brother did when they were teenagers. That car was often broken, but they were motivated to keep the car running, and they learned how to repair and maintain a car. These skills have blessed our family and saved our family a lot of money.

House: Debt is usually necessary to buy a home now, but in recent years excessive debt has been promoted. It used to be that banks required a 20% down payment on a house, and monthly payments had to be no more than 28% of your income. Buy a “modest home,” as President Hinckley counseled. If you follow these rules, you will have some measure of safety even in a declining real estate market. Avoid home equity loans, and seek to pay off your mortgage as quickly as you can. President Hinckley told the story of President Faust paying off his 4% mortgage, even though people thought it was foolish to pay off a loan with such a low interest rate. But he understood that being debt free brings freedom.

Use a budget. A budget is a great place to start to get control of your finances. When you write down where your money goes and make a plan, it’s easier to see the waste that you can cut out to reach your goals. The mystery of where the money goes is solved, and you are empowered to improve.

Elder Hales counseled us to “joyfully live within your means.” How can we do this? Often we think of budgeting or cutting back expenses as a matter of deprivation. But it helps for us to have the right attitude. Don’t compare your financial situation to affluent lifestyles portrayed in the media. My husband and I once attended a Parade of Homes home show. We enjoyed looking at the many lovely features in the fancy homes, but when we came home, we found ourselves less satisfied with our own simple home.

Instead, compare yourselves to your grandparents when they were your age. We have a great deal to be grateful for. Of course our grandparents didn't have cell phones or cable TV. But they also did without things that we see as necessities, such as air conditioning and dryers. Families had one car each. My grandparents raised 8 children in a 1200 square foot home. That isn't done anymore, but back in the 1960s it was relatively common.

Getting by on a very small budget can become a game. My grandmother was a divorced mother of 3 young children in the 1960s. Money was extremely tight, and often my grandmother went hungry because there was not enough food for everyone. Yet my mother thought of it as a fun challenge to show how clever they were. Their natural gas was turned off the summer after their dad left, and their stove was gas, leaving them without a way to cook. Granny figured out how to cook meals in the electric coffee pot (they were not Mormon at the time), and the children thought their Mom was so clever to figure that out. In our families, we can seek to have the same attitude, even in desperate circumstances.

Sometimes we think of frugal ways of life as “poor,” and extravagance as “rich.” But wealth is accumulating money. If you spend your money on disposable purchases, you don’t have the money anymore. Many rich people are frugal; that’s how they got the money. My husband’s grandparents are enjoying a comfortable retirement after a lifetime of frugality. Even though they don't have to be frugal anymore, they still only eat oatmeal, cracked wheat, or cornmeal mush for breakfast. All of the money they saved on simple breakfasts and in other countless ways over the years added up. Let your children know that those who spend more money than you are not necessarily richer. Without talking about any specific family’s finances, let them know that debt sometimes makes it appear that others are more prosperous than they really are.

It helps to think about what deprivation means to you. Is it deprivation to eat simple foods, wear yard sale clothes, or drive an old car? Or is it deprivation to not be able to afford to have another child, or have mother in the home, or to be unable to sleep well because of excessive debt?

Gradually build a reserve. Save money for a rainy day. 10% is a good figure to shoot for, and increase that if circumstances allow. The money can be automatically withdrawn from your accounts so it can be done without thinking about it.

Also, remember a reserve is more than just money in the bank. Food storage is part of a “reserve” as well.

Plan for the future, and have goals. Often young couples get used to spending two incomes, not planning what they will do when children come. When we were a young married couple, it was our goal for me to stay at home with the children when they came along. We made our decisions on that basis. It was fun to see how little we could live on! We avoided debt, lived in cheap apartments, and avoided turning on the air conditioning and heat. I worked, and during my time off I learned frugal skills such as bread baking and cooking from scratch. We shopped carefully, stocking up on food when it was on sale, eventually building up a good supply of food storage. We drove a junker car. My husband fixed anything that broke. Because of our choices, we were able to reach our goal.

Teach your children. So many young adults are unprepared for adulthood. We may have provident living skills, but the next generation needs to learn them or else those skills will be lost. How can we teach them to live providently?

Don’t do too much for them. I recently watched a news segment called “Unspoil your kids.” Even if you have means, make them work for what they want. Have them provide for their own car, buy their own clothes, save for their own missions or education. This can start at a young age. When our kids whined in the store for candy, we asked them, “Where is your money?” They didn’t have any, and a fight was avoided. We wanted them to never get the idea that it’s the parent’s job to provide for more than the basics. Children are naturally much more frugal with their own money than with your money.

Teach them how the household budget works. When I was a kid, I saw my dad’s paycheck. I selfishly imagined all the things I could do with that money, because I didn’t understand what family obligations that money paid for. We taught our children how the budget works in a family night, using an idea from this book. We represented our household income with Monopoly money, and asked our children what they wanted to do with it. Then we showed them where the money has to go, and how little discretionary money we actually had. After we did this, our children have desired to do what they can to help us save money.

Do self-reliant things as a family. Teach your children to cook. Even young children can learn to make sandwiches, or prepare oatmeal. My mom taught me, “If you can read, you can cook.” We have created a family cookbook so my children can have the confidence to make our family’s favorite recipes. Do family work projects together. Last month, our family worked together to insulate the attic. We all did our part, and the work got done. More importantly, our children can look back on experiences like that when they are adults and gain the confidence to do needed repairs themselves instead of hiring others. Grow a garden and preserve the surplus together as a family. Include your children when making repairs.

Provide the child with opportunities to work for money. Sometimes families give allowances to help children learn to manage money, but in my opinion, the most important lesson to learn about money is that you exchange work for money. Work together as a family. My husband’s parents ran a newspaper distribution office when he was growing up, and as a family they would assemble the newspapers before they were delivered. Because of experiences like this, my husband and his siblings all grew up to be hard workers.

Talk to your children about money. Help them to understand how interest works, and why debt is bondage. Often people are quiet about their financial problems, so children grow up only seeing the fun side of overspending, and never see the full consequences. My kids sometimes overhear the Dave Ramsey show, a national radio show that helps people get out of debt. The show has given my children a good education about why debt should be avoided, by hearing the consequences of others who have gotten into debt. Explain to your children, in a way that they can understand, why it is smart to be frugal.

I testify that Heavenly Father has blessed us greatly, and he wants us to use our earthly resources to provide for our families, plan for the future, and bless others. I know that when we make wise choices with our money, we are blessed with peace."

(Source: Sara, The Pantry Panel blog, June 14, 2009 post)

Join Us for Liesa Card's Presentation on Food Storage

2009-06-09T21:01:00.013-06:00

Great Articles

2009-06-06T08:04:00.006-06:00

This month's Ensign magazine has some great articles on finances and gardening. Here are the links:

Focus on Family Finances
By Allie Schulte
"Either we control our finances or they control us. Here' how to get the upper hand."

Power Tools for Family Finances
"Use them to demolish debt and build a strong financial future."

Stretching Your Dollars
By Kay Przybille
"We can stretch our dollars by eating home-cooked meals, looking for bargains, and establishing a budget."

Our Community Garden
by Beth A. Wright
"I had always wanted a garden, but with no yard I didn't think it would be possible."

In the Morning Sow Thy Seed
"Hard work can strengthen our spirits."

(Source: Ensign, June 2009)

Freckled Pancakes

2009-06-02T14:25:00.013-06:00

We eat a lot of pancakes around here. It helps keep the cost of breakfast down and sometimes we have them for dinner. My children enjoy them with chocolate chips in. This morning I happened to have some mini chocolate chips on hand and added them to the batter. They looked like freckles.

FRECKLED PANCAKES
3 eggs
1 cup milk*
3 tablespoons vegetable oil or melted shortening
1 1/2 cups all-purpose flour, stirred and measured (or whole wheat flour)
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
Handful mini chocolate chips

Beat eggs thoroughly; stir in milk, shortening, and sifted dry ingredients just until blended. Bake on lightly greased griddle. Sprinkle with some mini chocolate chips. Makes 8 to 10 pancakes.

*You may use 1/3 cup non-instant powdered milk and 1 cup water in place of milk. Mix non-instant powdered milk with dry ingredients, mix water with liquid ingredients.

Variations:
Apple Pancakes: Stir in 1 cup finely chopped apple.
Blueberry Pancakes: Stir in 1 cup fresh, frozen, or canned and drained blueberries.

Real Life -- Living It

2009-06-01T08:45:00.003-06:00

Because we can learn so much from each other, Monday's posts will be "Real Life -- Living It" featuring a guest post.

This week's guest post is by Angie. She was asked to talk in her ward about food storage and how they've done it. When I asked Angie for permission to share her post, she was very kind and willing. (Thanks for sharing Angie! You are INSPIRING!)

Being Prepared
I have been asked to talk in our ward about food storage and how we've done it. So this is long, but here's my rough draft:

Preparedness with Little Space or Money

Set goals and make decisions: We decided in August that we were going to start taking food storage seriously. We made a goal to have a certain amount of money set aside each month. Our budget was already tight, so we weren't exactly sure where this money would come from. I also made lists of what we needed and what we had. We prayed sincerely and consistently for our Father in Heaven to help us. We saved all the money we could and when we started to falter, the Lord stepped in and blessed us. He made it possible for us to be in the position we are. Our food storage is still a work in progress, but at least it's progressing!
"Replace feelings of fear with an act of faith."

Three-Month Supply: The church suggests starting with a 3-month supply of the foods you usually eat. The easiest way to start accumulating is to simply buy two or three instead of one item when you're at the store, especially when it's on sale. Every spring and fall, there are Case Lot Sales. We saved up our money in between these times, so that when things are on sale we have the cash to buy in bulk and end up saving money.
Finding a place to put food storage, even a three-month supply can be very difficult. In our small 1200 square foot condo, we had to be creative. I decided to just get the food and bring it home, and I would find a place for it. And it works. Under beds are a great place to store things. Our canned goods are under the boys beds in their room, this is nice because it also prevents them from putting toys under the bed when they're supposed to be putting them away. Under our own bed we have #10 cans of wheat and oats. The large buckets would be more difficult to fit in our home, so most of our long-term storage is in the #10 cans.
We have also rearranged our closets a bit, even moving some things out of the closet to shelves or dressers, so we can fit buckets or boxes in the closets. I know people who have cleaned out their linen closet, keeping towels in the bathroom and sheets in the bedroom, so they can store food on the shelves in their closet.
We rotate our three-month supply when we buy new food, by moving old food into pantry, and the new food under the bed. We use the old food, but if we replace it every 6 months to a year, it will never go bad.

Drinking Water We definitely do not have space for a big blue barrel of water in our condo. So we had to be a little creative again. We have space for a few cases of bottled water and some old juice bottles filled with water that we can use for washing, not drinking. Then we go a filtered water pitcher, with extra filters. This is not ideal and if we had space we would choose to store more water, but this is a way for us to hopefully clean whatever water we can get hold of if we have the need.

Financial Reserve Pray. A lot. And act on faith. We decided to keep an emergency account with one thousand dollars. We have used this to cover unexpected car or medical expenses, when our check-book just can't cover it. Then we put in a little each month until it's back up to 1000.
In August we felt we couldn't just rely on miracles to pay for our storage, so we all have extra little jobs to make it possible. I believe the Lord rewards us for our effort. The kids and I have a paper route. It's very small and only makes about $10/month, but it's a way for the kids to help out. They aren't slaves though, they get to keep any tips for themselves and we also agreed to let them help us decide which storage foods to buy with the paper route money. So, we have chocolate milk, popcorn and dried strawberries, all earned by them. Nick also delivers pizza one night a week, which is just a few hours of time, but a couple hundred dollars will buy a lot of wheat!!!

Longer-Term Supply Speaking of wheat...one of the best things I can do for my family's food storage is to learn how to use it. I know how to bake bread and though I don't do it all the time, at least I know that if the need arises I can do that. My family will be eating soft yummy bread, rolls and pancakes instead of a month or two of me baking bread that has the consistency of a rock, while I figure out how to cook and my family is hungry and relying on me. Other important cooking skills are home-canning and using dried beans and wheat.
Being in a condo, we don't have much of a garden. So, the past two years, I have helped my sister plant and take care of her garden, in return for half the produce. The winter months have been so hard because the price of produce seems so outrageous compared to simply picking what I want. Fruit trees and a garden are a great source of food! The cost of planting is so minimal compared with the harvest. And if you grow more than you eat, there are always others to share with.
The church cannery makes food storage simple, delicious and as inexpensive as possible. They are always completely organized and usually offer the best price. Everything is packaged in a safe way and you can count on that food lasting you for years without going bad. In September, we were able to obtain large amounts of food for a cheaper price somewhere else, so we borrowed a canning machine, which is free, and canned the food for less than what it would have cost at the cannery.

72 hour kits Each person in our family has a backpack with typical 72-hour kit items and an old ice cream bucket with food. Because I have a tendency to fill them and then forget about them for a few years, we decided to check them twice a year at conference time. I pull them out a few days early and determine which foods will be expire or need to be replaced. Then the kids get to snack on the juice boxes, crackers and granola bars during General Conference.
I have also printed and attached a paper to each bucket and backpack. It has the person's picture, name and emergency contact information. So the kids know which bucket is theirs and also, so that if we are ever separated in an emergency, they have the information with them to help them find us.

So you can see how, with little space and even less money, we have been able to prepare our family for what may lie ahead. It didn't happen overnight, but with consistent effort and faith in the Lord, it is possible and it will bring immeasurable comfort and peace to our home.

(Source: Angie)

More Than One Way to Grow a Garden

2009-05-28T13:56:00.029-06:00

We've got four different kinds of gardens growing this year: container, traditional, raised bed, and a Square Foot Garden.

Raised Bed Gardens

We've had the raised bed gardens for at least 10 years. These have a shorter amount of sun-time because of a large neighboring tree. The cooler weather crops like peas and spinach do really well in these - except this year the birds got to them before they could get off to a good start. About 8 spinach plants survived and we enjoyed our first picking a couple nights ago.
Each year, at the beginning of the garden season, my husband tills in a couple bags of Nutri-Mulch into the raised bed gardens. It helps refill the boxes and gives the plants an extra boost. The broccoli, cabbage, and onion plants are thriving there. Thankfully, the birds have left those plants alone.

Container Gardening

Because I am unable to fit everything I'd like to grow in our raised bed gardens, I've tried growing cucumbers, green peppers, and tomatoes in pots I used to only have flowers in. They did especially well last year when my husband installed a separate drip irrigation system into each pot. This year I decided to plant radishes in a window box container and some green peppers, too.

My Version of Traditional Gardening -

Vegetables in the Flower Beds

Instead of planting annual flowers along the back of the house in between my perennials, I've planted some tomato plants, green pepper plants, Anaheim pepper plants, onions, and carrots this year. It's like traditional gardening because the seeds and plants are put directly into the ground. (I did mix a little Nutri-Mulch into the soil to help condition it before I did the planting.)

Square Foot Garden

This year we decided to add a Square Foot Garden to our backyard. Opting to leave our automatic sprinkling system in place - which comes out about 15" from the fence - my handy husband was able to fit a 1' x 46' Square Foot Garden between the back fence and the sprinkler heads. Other bonuses, this spot has full sun all day and an optional trellis (the fence).

I'm going to be keeping watch to see whether the onions do better in the raised bed garden, traditional garden, or Square Foot Garden. I've got them planted in all three this year. Yeah, we like onions. :)

Upcoming Episode on Solar Ovens

2009-05-21T09:24:00.003-06:00

BYU Television will be airing an episode of Living Essentials where they will talk about solar ovens on Tuesday, May 26 at 1:30 pm.

"We all know we need to have food storage set aside in the event of an emergency or natural disaster, but the reality is that we may not have electricity to cook the food. So today we’ll talk about an alternative solution-- solar ovens. We’ll discuss how to use a solar cooker to prepare a complete meal or even to purify water. We’ll also learn about the different kinds of solar ovens out there for purchase or those we can make ourselves."

Learn more here.

Looking for a Wheat Grinder?

2009-05-20T18:31:00.004-06:00

Here's something you may want to check out before you purchase a wheat grinder. The good folks at Emergency Preparedness have done their homework and put together a Grain Mill Comparison Chart. They've compared:

approximate prices
warranties
hopper capacity
clean-up
weight
grinding speed
coarseness variations
ease of turning wheel
if it can be motorized
nut butter quality
clamping power
outer finish quality
stone quality
burr quality

on five (5) different hand grain mills and four (4) different electric grain mills. They've also listed some places to purchase grain mills. All this information is available for download on their site at www.PGWard.org. Thanks guys!

New Radio Channel

2009-05-19T08:50:00.002-06:00

"Mormon Channel, a new radio service of The Church of Jesus Christ of Latter-day Saints, launches 18 May and can be accessed via the Internet or HD radio affiliates. The newly created 24-hour, 7-days a-week format is available live online at http://radio.lds.org, but content may also be downloaded."

For the rest of the article, click here.

(Source: http://newsroom.lds.org/ldsnewsroom/eng/news-releases-stories/mormon-radio-launches#continued)

Soakin' Up the Sun

2009-05-14T19:33:00.013-06:00

Today I tried making a Windshield Shade Solar Cooker.

It was pretty easy to put together
with things I already had at home:

reflective windshield shade
large binder clip
empty 5-gallon bucket
empty smaller bucket
clear pyrex bowl
brown-tinted glass casserole dish with lid

I used the smaller bucket
(my "weeding bucket" - please excuse the dirt)
inside the 5-gallon bucket
to keep my clear pyrex bowl in place.

To test the temperature of my solar oven I filled my brown-tinted glass bowl with water about 2/3 full and covered it with the lid. The water temperature was 76.5 degrees F. when I began at 1:45 pm.

Here are my results:
1:45 pm - 76.5 degrees F. (began cooking)
2:45 pm - 120 degrees F. (intermittent cloud cover)
3:45 pm - 133.3 degrees F. (left for a soccer game)
6:30 pm - 106.5 degrees F. (area shaded when I returned)

Solar Cooker at Cantinawest has some great information if you'd like to learn more about solar cooking. Here's what they have to say about the best time to use a solar cooker:

"The most ideal time of the day for cooking in a solar cooker is between the hours of 9:00 AM and 4:00 PM, this being possible in the summer time when the sun is directly overhead for a longer period of the day.In the middle of Winter your "ideal" time will be reduced to between roughly 11:30 to 2:30 PM."

They also have some solar cooker recipes on their website that sound good.

So, there you go. It was kinda fun. I'll try, try again -- getting an earlier start in the day next time. :)

Windshield Shade Solar Cooker

2009-05-13T21:13:00.005-06:00

Would you believe you could "bake breads, granola, brownies, lasagna, all sorts of vegetables, and to purify water" with a reflective accordion-folding car sunshade and a few other simple supplies?

"Kathy Dahl-Bredine developed the Windshield Shade Solar Funnel Cooker while experimenting with various designs of cookers to introduce in the indigenous communities where Kathy lives and works in southern Mexico. She hit upon an utterly simple way to make an instant portable solar oven. Taking a reflective accordion-folded car windshield shade, you can turn it into a version of the solar funnel simply by attaching little Velcro tabs along the long notched side. Here’s how:"

(Source: http://solarcooking.wikia.com/wiki/Windshield_Shade_Solar_Cooker)

Also worth checking out is a post entitled "How to Make an Easy Solar Cooker...with materials you probably already have at home" by Our Twenty Minute Kitchen Garden. This looks so easy! I'm going to give it a try.

Growing Potatoes in a Trash Can

2009-05-12T14:33:00.003-06:00

Learn how to grow potatoes in a trash can. Love this idea! Thanks Mike C.!

For a printer-friendly version with pictures, click here.

Real Life -- Living It

2009-05-11T13:37:00.004-06:00

Don't you just love Spring?! Do you find yourself outdoors every chance you get just to enjoy the fresh air and warmth of the sun? I know I have (another reason for my lack of recent posts.) I've been out "playing" in the dirt, attempting to grow yet another year's garden.

There's something exciting about carefully placing a seed into the fertile soil and keeping watch 'til the first new signs of life appear. We can experience the "feelings of accomplishment, and inner peace" in our persistent efforts to grow "obedience gardens".

"Several years ago, our newly married daughter and her husband began a series of moves from one place to another—graduate school, first job, and so on. These moves took them to various parts of the country. In each place the climate and soil conditions were different, but they determined they would follow the prophet’s advice and have a garden. Their first attempts at gardening were pathetic. The weeds grew much better than the vegetables. The gardens were “obedience gardens.” However, with continued effort, each year the gardens improved. They learned new techniques and developed skills. As children came to their family, each was taught to work and take responsibility in those “obedience gardens.” Now their gardens are attractive, worthwhile “survival” projects, as the family enjoys and shares the produce. They preserve the excess for later use. Besides the practical lessons they learned, they found peace and assurance in keeping the commandments. Surely the promise was fulfilled for them: the prophet’s advice had been for their good always.

Sometimes we think that because our circumstances are difficult, it is not practical to keep all the Lord’s commandments. There are those, for instance, who feel they cannot afford to pay tithing. But as we obey the commandments, we have the evidence of blessings, feelings of accomplishment, and inner peace."
Barbara W. Winder, “Draw Near unto Me through Obedience,” Ensign, Nov 1985, 95

How to Make Bread Without an Oven

2009-05-08T08:58:00.004-06:00

Have you ever wondered how you would make bread without an oven? Wonder no more.

Check out this "Emergency and Outdoor Bread Manual" prepared by Prepared Pantry and learn how to bake bread in a dutch oven and bake bread on the grill. Yummy recipes for biscuits, steamed bread, flatbread, sopaipillas, pancakes, and Trail Syrup are included.

They've also shared food safety tips when living without refrigeration, what to do when the power goes out, and campfire cooking tips.

Thanks Prepared Pantry!

Basic Food Storage Cookbook Now Available in Two Forms

2009-05-01T11:42:00.007-06:00

Just finished typing the last of the recipes from the "Basic Food Storage Cookbook" onto this blog. Many thanks for the efforts of the kind people of the South Jordan Utah River Stake in compiling this cookbook and being willing to share with all of us!!!

Best wishes to each of you in your food storage efforts! :)

BASIC FOOD STORAGE COOKBOOK
Recipes, Ideas, Tips, & Information
South Jordan Utah River Stake
2003

TABLE OF CONTENTS

Recipes in this cookbook are based on the food products
available at the Home Storage Center.

(Source: "Basic Food Storage Cookbook",
South Jordan Utah River Stake, 2003)

You can also access this cookbook in .pdf form by clicking on the link below:

"BASIC FOOD STORAGE COOKBOOK - Recipes, Ideas, Tips, and Information," South Jordan Utah River Stake, 2003 - .pdf

Using Powdered Milk

2009-05-01T10:09:00.002-06:00

Foods made with powdered milk will have fewer calories and less cholesterol than those made from whole milk. Adding additional milk to the recipe will enhance the nutritive value of the recipe.

In any recipe calling for milk, simply add the dry milk to other dry ingredients. Sift to blend, then add water for the milk called for in the recipe.

Recipes call for many types of milk. All of the following can be made from powdered milk.

WHOLE MILK
1 cup water
1/3 cup powdered milk

EVAPORATED MILK
1 cup water
2/3 cup powdered milk

WHIPPED EVAPORATED MILK
1 cup evaporated milk
2 tablespoons lemon juice

Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as desired. Makes 3 cups.

CONDENSED MILK
1/2 cup hot water
1 cup sugar
1 cup powdered milk

Blend thoroughly in blender. Can be stored in refrigerator or frozen.

DRINKABLE POWDERED MILK
To improve the flavor of powdered milk, mix it half and half with whole or 2% milk. Another suggestion would be to try adding a little sugar or vanilla to enhance the flavor. Let it chill several hours before drinking.

BUTTERMILK OR SOUR MILK
1 cup water
1/3 cup powdered milk
1 tablespoon lemon juice or vinegar

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 34)

Update on Milk Storage

2009-05-01T09:55:00.002-06:00

Ensign March 1997
Welfare Services

Following are questions often asked about long term storage of powdered milk for a family's supply of food:

What kind of milk is best to store? Non-fat milk, either regular or instant, stores well when packaged properly and kept at room temperature or cooler. In the past, many felt that non-instant milk would store better. There is actually no difference in shelf life between instant and non-instant powdered milk.

What are the best containers? Milk stored in airtight, low-oxygen cans has been found to last longer and stay fresher tasting than milk stored in boxes or plastic bags.

How long can powdered milk be stored? Optimal storage life on non-fat dry milk stored in cans at room temperature is two years before noticeably stale flavors begin to develop. However, when stored at cooler temperatures, it can be kept much longer. Rotation of powdered milk may be accomplished through personal use or by giving it to others who will use it promptly.

How much powdered milk should be stored? Guidelines for quantities of dry milk to store are found in the 1979 booklet published by the church called Essentials of Home Production and Storage. The booklet recommends that members store an equivalent of 300 quarts of dry milk, or approximately 75 pounds of dry milk per person per year. However, since that time, as a result of a US government study on maintaining nutritional adequacy during periods of food storage, a second option has been recommended that suggests 64 quarts, or 16 pounds per family member per year. Equivalent to approximately one glass of milk a day, that amount will maintain minimum, health standards. Keep in mind, however, that the needs of children and pregnant or nursing mothers will require more than the minimum amount of stored milk. It is recommended that families who opt to store only the minimum 16 pounds of milk per person should also increase storage of grains from the recommended 300 pounds per person to 400 pounds per person to compensate nutritionally for this change.

How can it be determined if milk is past its prime shelf life? Milk develops off-flavors as it ages. However, it still retains some nutritional value, and unless spoilage has occurred from moisture, insects, rodents or contamination, it is still safe to use.

What can be done with milk that is too old to drink? It is important to think of milk in terms of optimal shelf life rather than waiting until it is too old to use. Older non-fat dry milk can be used in cooking as long as it has been protected from spoilage. If powdered milk has spoiled, however, it can be used as fertilizer in the garden.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 35)

Magic Mix

2009-05-01T09:46:00.002-06:00

Magic Mix is a white sauce variation you may make and use to moisten and flavor casserole dishes, vegetables or meat, and may be used in place of canned soups in many recipes. Made ahead and stored in refrigerator, it is fast, easy and economical.

1 1/3 cups (4 cups instant) nonfat dry milk powder
1 cup flour or 1/2 cup cornstarch
1 cup (2 sticks) margarine or butter

Combine dry milk, flour, and butter or margarine into a large bowl and mix until it looks like coarse ground corn meal. Keep this mix tightly covered in the refrigerator. Makes 5 cups.

White sauce with Magic Mix:
Makes 1 cup
2/3 cup magic mix
1 cup cold water
In saucepan combine Magic Mix and cold water. Stir rapidly over medium heat until it starts to bubble.

White sauce:
There are numerous white sauce variations you may make to moisten and flavor casserole dishes, vegetables, or meat. Try using these in place of canned soups. They are almost as fat and much more economical. The following chart gives the proportions for basic white sauces:

Thin:
1 cup water
1 tablespoon flour
3 tablespoons dry milk powder
1/4 teaspoons salt
1/8 teaspoon pepper
1 tablespoons butter or margarine

Medium:
1 cup water
2 tablespoons flour
3 tablespoons dry milk powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine

Thick:
1 cups water
4 tablespoons flour
3 tablespoons dry milk powder
1/4 teaspoons salt
1/8 teaspoon pepper
1 tablespoons butter or margarine

Bring 1/2 cup water to a boil. Blend the flour, dry milk powder, salt and pepper and beat into boiling water. Reduce heat, and cook one minute, stirring constantly. Add butter and stir.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 36)

Magic Mix

2009-05-01T09:42:00.000-06:00

2 1/3 cups dry milk
1 cup flour or 1/2 cup cornstarch
1 cup (2 sticks) margarine

Combine dry milk, flour, and margarine in a large bowl and mix until it looks like cornmeal. Keep mix tightly covered in the refrigerator. (Makes 5 cups magic Mix)

NOTE: Magic Mix can be used in many recipes to make food preparation easy and economical. Use Magic Mix for all recipes calling for a white or cream sauce.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 37)

White Sauce

2009-05-01T09:41:00.002-06:00

2/3 cup Magic Mix
1 cup cold water

In sauce pan combine Magic Mix and cold water. Stir rapidly over medium heat until it starts to bubble. Makes 1 cup.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 37)

Cream Soup

2009-05-01T09:39:00.002-06:00

4 cups water
2 cups Magic Mix
1 cube or 1 teaspoon bouillon granules

Add one or more of the following:
3 cooked carrots, mashed
3 potatoes, cooked and chopped
1 tablespoon cooked chopped onions
1 can chopped spinach
1 can cream style corn
1 tablespoon chopped onion

Combine water, Magic Mix, and bouillon in saucepan. Stir over medium heat until slightly thick. Add desired vegetables. Heat thoroughly. Serves 4.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 37)

Macaroni and Cheese

2009-05-01T09:37:00.001-06:00

1 cup white sauce from Magic Mix
1 cup uncooked macaroni
4 to 5 oz. grated cheese (about 1 cup)
1/2 to 1 teaspoon salt or garlic salt (optional)

Cook macaroni in boiling water until tender. Drain. Combine macaroni, white sauce, cheese and seasoning. Heat through. Serves 4.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 38

Pudding

2009-05-01T09:34:00.002-06:00

1/2 cup sugar
2 to 3 tablespoons cocoa (optional)
1 cup Magic Mix
2 cups water
1 teaspoon vanilla

Combine Magic Mix, sugar, and cocoa in saucepan and mix well. Add water; stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and cool. Makes 4 1/2 cup servings.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 38)

Fudgesicles

2009-05-01T09:32:00.003-06:00

1 pudding recipe (see above)
1/2 cup milk

Prepare pudding according to directions. Stir in milk and beat until smooth. Pour mixture into ice cube trays or small plastic cups. Insert plastic spoon and freeze until solid.

***********
There can be no friendship without confidence;
And no confidence without integrity.
Samuel Johnson
***********

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 38)

Spice Milk

2009-05-01T09:29:00.002-06:00

3 cups dry milk powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon sugar
1/4 teaspoon salt
1 1/2 quarts water

Combine all ingredients in a blender and blend until smooth. Chill. Serves 6.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 39)

Grape Milk

2009-05-01T09:28:00.002-06:00

3 cups water
1 1/2 cups dry milk powder
2 1/4 cups grape juice

Combine all ingredients in a blender and blend until smooth. Chill. Serves 6.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 39)

Tropical Shake

2009-05-01T09:26:00.001-06:00

1 can (8 oz.) crushed pineapple, with juice
1 medium banana
1 cup orange juice
3 tablespoons dry milk powder
1 cup water
crushed ice
mint (optional)

Chill all ingredients thoroughly. Blend undrained pineapple for 2 minutes. Add banana and blend until smooth. Blend in milk, then orange juice. Pour over ice. May garnish with mint.

Testing comment: A very refreshing shake.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 39)

Fruit Smoothies

2009-05-01T09:24:00.002-06:00

(A good way to use bottled fruit)

2 cups bottled fruit with juice
3/4 cup water
1/4 cup dry milk
1 to 2 drops almond flavoring or 1 tablespoon lemon juice

Put in blender and blend until smooth. Add 1/2 tray ice cubes and blend until smooth. Serves 4.

Variation: To use fresh fruit, use 1 cup of fruit and 1 cup water and sweeten to taste. (Use almond flavoring with cherries and large stone fruits, lemon juice with berries.)

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 40)

Cocoa Mix

2009-05-01T09:22:00.001-06:00

15 cups INSTANT powdered milk
1 1/2 cups sugar
1 cup cocoa
1 1/2 teaspoons salt

Makes enough for 10 quarts or 40-1 cup servings. To use the mix, stir 1/2 cup of mix into 1 cup hot water for a warm drink or ice cold water for chocolate milk.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 40)

Orange Banana Milk

2009-05-01T09:21:00.001-06:00

1 can (6 oz.) frozen orange juice concentrate
1 medium banana
2 1/2 cups ice water
3 tablespoons dry milk
1 tablespoons sugar or honey

Put in blender and blend until foamy. Try this nutritious drink for breakfast or as a great summertime snack. Serves 4.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 40)

Orange Julius

2009-05-01T09:19:00.001-06:00

2 cups orange juice
2 tablespoons sugar
1/2 cup powdered milk
1/2 teaspoon vanilla
1/2 cup crushed ice

Put all ingredients in blender and blend until ice is totally crushed. Makes 3 (6 oz.) servings.

Testing comment: This was quick and easy and a great drink.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 41)

Honey Mints

2009-05-01T09:18:00.000-06:00

1 cup warm honey
4 drops oil of peppermint
green food coloring
2 3/4 cups powdered milk

Mix ingredients and knead until all milk is absorbed.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 41)

Tootsie Rolls

2009-05-01T09:16:00.001-06:00

1 cup honey
1 teaspoon vanilla
1/2 cup cocoa
1 cup powdered milk

Cook honey to 255 degrees (hard ball). Do not over cook. Remove from heat. Add vanilla. Mix cocoa and powdered milk well and stir into honey. Pull like taffy until gloss is gone and roll in rolls.

***********
Stick to your plan until it sticks to you.
Beginners are many, but finishers are few.
***********

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 41)

Chocolate Pudding from Dry Milk

2009-05-01T09:14:00.001-06:00

1 cup dry milk
1 cup sugar
6 tablespoons cornstarch
1/4 cup cocoa
dash salt
2 eggs, well beaten
4 cups water

Sift dry ingredients into a heavy saucepan. Mix beaten eggs and water and gradually add to dry mixture, whisking until smooth.

Remove from heat and stir in 2 teaspoons vanilla. Serve hot or cold.

Testing comment: Very good, especially considering the fact that, except for the eggs, it is fat free.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 42)

Peanut Butter Chews

2009-05-01T09:10:00.001-06:00

1/2 cup peanut butter
1/2 cup corn syrup
2/3 cup powdered sugar
1 cup powdered milk

Put all ingredients in a plastic zipper bag and knead until blended. Add more powdered milk if it is not stiff enough. Cut into bit-sized pieces.

Testing comment: Fun for kids to make or to take camping.

***********
Thank goodness for dirty dishes,
They have a tale to tell,
While other folks go hungry,
We're eating very well.
With home and health and happiness
We shouldn't want to fuss,
But by this stack of evidence
God's very good to us.
***********

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 42)

Q & A - Swine Flu and You

2009-04-28T12:16:00.002-06:00

Questions regarding the Swine Flu? The Centers for Disease Control and Prevention has an article with questions and answers regarding Swine Flu at http://www.cdc.gov/swineflu/swineflu_you.htm.

Pandemic Video

2009-04-27T21:21:00.009-06:00

Learn how to prevent or at least minimize the effects of the current swine flu epidemic. The preventative procedures are similar to those one would take to prevent the avian flu. As always, good personal hygiene is of great importance. BYU-Idaho has prepared a 17-minute training video for the 'Prevention of Avian Influenza - H5N1 - Preparing for a Possible Pandemic.' "Remember the counsel: 'If ye are prepared, ye shall not fear.' D&C 38:30."

The information includes:

Background
Preventative Procedures (for individuals and groups)
Shared Responsibilities

Please share this link with others:

http://streaming.byui.edu/safetyoffice/flu.wmv

Real Life -- Living It

2009-04-27T09:58:00.003-06:00

"Unemployment. It’s a word that sends chills down everyone’s back. Whenever the economy has lagged, leaving friends and neighbors out of work, my husband and I have always sympathized readily. But it wasn’t until my husband, Tom, was laid off—through no fault of his own—that we learned for ourselves the true impact of unemployment."

In an article entitled "Our Unemployment Survival Kit," Faye shares eight essential areas they focused on that helped bring them peace during their troubling times.

(Source: Faye W., “Our Unemployment Survival Kit,” Ensign, Jun 1985, 47)

Two Days Left on One-Gallon Tomato Plants Sale

2009-04-24T09:16:00.013-06:00

There's a great sale on one-gallon tomato plants ($1.75 each)
at J&J Nursery
1815 West Gentile Street, Layton, UT 84041
Hours: Mon–Sat 8AM to 8PM Phone: 801.544.1211

Sale ends Saturday, April 25, 2009.
They also have smaller tomato plants for .69 each, and

4-packs for 1.49 each.

This place is amazing! The quality of plants, great selection, and the reasonable prices are worth the drive. Be prepared to spend some time walking around their incredibly huge nursery. They have a humongous selection of vegetable plants, flowers, trees and bushes, with great prices to match.

My cute niece is driving down from Idaho to take advantage of this sale. I went yesterday and spent three hours there. I'll definitely be going back -- after I finish planting what I purchased. :) (Thanks to Valerie at Prepared LDS Family for the heads-up!)

Banana Milk

2009-04-23T21:29:00.004-06:00

1 cup water
1/4 cup nonfat dry milk powder
2 ripe bananas, mashed
1 cup fluid milk

Combine part of the water with nonfat dry milk powder to make a smooth paste. Blend in rest of water. Add bananas and fluid milk together. Beat until smooth. Chill. Serves 6.

Testing comment: We liked it. I liked the fact that my 13 year old daughter made it herself and liked it. It had a subtle taste, light and yummy.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 43)

Fat Free White Sauce

2009-04-23T09:42:00.002-06:00

1 cup powdered milk
2 tablespoons cornstarch or 1/4 cup flour
salt or bouillon or other spices to taste
2 cups water

Mix dry ingredients in a sauce pan. Add water a little at a time, stirring well. Cook over medium heat, stirring constantly, until bubbly.

***********
Life is a book in volumes three,
The past, the present, the yet to be.
The first is finished and laid away-
The second we're reading day by day-
The third and the last of the volumes three
is locked away-God keeps the key.
***********

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 43)

Sweetened Condensed Milk

2009-04-23T09:40:00.001-06:00

3/4 cup dry milk powder
3/4 cup sugar
1/2 cup HOT tap water

Place hot water in blender. With blender going, add sugar and dry milk; blend until smooth. Makes about 14 oz.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 44)

Peanut Butter Snap, Crackle, and Pop

2009-04-23T07:52:00.003-06:00

3/4 cup powdered sugar
1/2 cup powdered milk
1 cup peanut butter
1/2 square margarine
1 1/2 cups Rice Krispies

Mix powdered sugar and powdered milk thoroughly. Add peanut butter and melted margarine. Stir in Rice Krispies. Form into walnut-size pieces. For an added treat, dip in chocolate.

Testing comment: The kids really liked this treat. It was easy to make.

***********
For if ye forgive men their trespasses,
your Heavenly Father will also forgive you.
Matthew 6:14
***********

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 44)

Water Storage

2009-04-22T18:53:00.003-06:00

Why store water
Natural disasters such as floods or earthquakes may pollute or disrupt water supplies. Water is more essential than food in sustaining life. It is wise to have an emergency storage of at least 14 gallons of water per person. To protect the quality of the water, it must be pure to start with and stored in clean, food grade containers. If you store it away from sunlight in clean containers, and if it is safe bacterially at the time of storage, water will remain pure indefinitely.

Pre-storage treatment
Tap water is usually safe to store without pretreatment. If water purity is in doubt, use these treatment guidelines:

Household bleach (4-6% sodium hydrochloride)
8 drops per gallon or 1/2 teaspoon per 5 gallons, if clear.
16 drops per gallon or 1 teaspoon per 5 gallons, if cloudy.
Let stand for 30 minutes before use (water taste can be improved by pouring it back and forth several times between two containers to dissipate chlorine and aerate the water).

Iodine (2% solution)
12 drops per gallon, if clear.
24 drops per gallon, if cloudy.
Let stand for 30 minutes before use.

Pre-use treatment
If the water is not pure or if purity is in doubt, use one of the following treatment methods:

Filtration--There are many good water filters on the market. The activated charcoal type can also remove bad tastes. Some models also add chemicals to kill bacteria.

Chemical-- In addition to the ones listed in the pre-storage treatment paragraph above, other good treatment chemicals may be acquired from most outdoor supply stores.

Boiling--Boil water for three to five minutes, depending on elevation (the higher the elevation, the longer the water should be boiled).

Distilling--This is the most effective method of water purification. However, it is slow and the equipment is expensive. If you plan to use this method, advance preparation will be necessary.

Water storage containers
Good water storage containers are air tight, resistant to breakage, and heavy enough to hold water. They need to have a lining that won't rust or affect the flavor of the water.

The following containers are commonly used:

Plastic juice or soda bottles--Clear plastic containers made of P.E.T.E. plastic. Used containers should be food grade and thoroughly cleaned, rinsed, and dried.

Water beds--A double waterbed holds about 200 gallons of water. This water contains an algaecide, so do not use for drinking or cooking. Good for non-food usage only, such as clothes washing and general cleaning.

Water heater--close the inlet valve immediately after the water supply is disrupted.

Bleach bottles--Not food grade plastic. For non-food usage only. This type of bottle tends to turn brittle over several years and is likely to leak.

Container storage note: Plastic water storage containers should be protected from light and heat. Freezing may be damaging to some types of containers. Storage should be in areas where potential leakage would not cause damage to the home.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pgs. 127 & 128)

Instant Pudding Mix

2009-04-21T19:16:00.005-06:00

VANILLA PUDDING

Blend 1 1/2 cups mix with 3 cups water. Blend with wire whip. Pour into small serving dishes and chill at least 15 minutes. For richer pudding, use milk instead of water. Serves 4.

CHOCOLATE PUDDING

Blend 1 1/2 cups mix with 2 2/3 cups water. Blend with wire whip. Pour into small serving dishes and chill at least 15 minutes. To make a richer pudding, use milk instead of water. Serves 4.

PUDDING IDEAS

Put pudding mix and water into a resealable plastic bag. Mix by squishing. This is especially good for camping.

Let children finger paint with pudding on large sugar cookies.

Sprinkle some dry pudding mix onto drained fruit and stir for a fast fruit salad.

Chocolate Pudding

One Serving
3 tablespoons pudding mix
1/3 cup water

4 Servings (small box)
1 1/8 cups pudding mix
2 cups water

6 Servings (large box)
1 3/4 cups pudding mix
3 cups water

Vanilla Pudding

One Serving
2 1/2 tablespoons pudding mix
1/3 cup water

4 Servings (small box)
1 cup pudding mix
2 cups water

6 Servings (large box)
1 1/2 cups pudding mix
3 cups water

Note: All recipes are formulated using instant pudding mix from the Home Storage Center. This pudding mix has milk already in the mix. Boxed pudding, does not contain milk and neither do some mixes from other sources. If using other mixes, you will need to adjust the recipes by adding milk (powdered milk works well) instead of water.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 79)

Fast Fruit Salad

2009-04-21T19:13:00.001-06:00

1 can (11 oz.) mandarin oranges, drained
1 can (16 oz.) fruit cocktail with juice
1 can (20 oz.) pineapple chunks with juice
1 cup shredded coconut
2-3 bananas, sliced
1 cup vanilla pudding mix

Combine all ingredients except pudding. Slowly sprinkle pudding mix over fruit and stir gently. Ready to eat in 5 minutes, or chill until ready to serve.

Testing comment: This was delicious and it was so easy!!

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 80)

Angel Delight

2009-04-21T19:10:00.001-06:00

1 1/2 cups vanilla pudding mix
3 cups water
1 carton (16 oz.) sour cream
1 large angel food cake, broken into pieces
1 can (21 oz.) cherry pie filling

Mix pudding and water with whisk. blend with sour cream. Alternate layers of cake first, pudding second, and cherry filling third in a 9x13-inch pan or trifle bowl. Chill to set. Serves 12.

Testing comment: This was VERY good.

***********
TV is an appliance which changes children
from irresistible forces
to immovable objects
***********

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 80)

Chocolate Eclair Cake

2009-04-21T18:54:00.001-06:00

36 graham crackers
1 1/2 cups instant vanilla pudding mix
3 cups water
1 (12 oz.) Cool Whip
chocolate frosting

Line bottom of 9x13-inch pan with 12 graham crackers. Beat together water and pudding. Fold in Cool Whip. Pour 1/2 of mixture over the top of crackers. Put another layer of crackers on top, then the rest of pudding, then another layer of crackers. Spread with chocolate frosting (softened). Refrigerate overnight. (Prepare the day before.)

Testing comment: Wonderful, delicious, and so easy to make.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 81)

Easy Chocolate Mousse

2009-04-21T18:51:00.002-06:00

1 1/8 cups chocolate pudding mix
1 1/2 cups cold water
1 cup whipped topping

Combine pudding mix with water and blend well. Fold in whipped topping and spoon into dessert dishes. Chill. Garnish with additional whipped topping or chocolate shavings. Makes 5 servings.

Testing comment: Quick and easy dessert and everyone loved it.

***********
The first sign of old age is when you hear
"snap, crackle, and pop" in the morning
and it isn't your cereal.
***********

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 81)

Mint Delight

2009-04-21T18:46:00.002-06:00

1st layer:
1/2 cup butter
1 cup flour
1/2 cup chopped nuts
1/2 cup powdered sugar
Mix together, press into the bottom of a 9x13-inch pan. Bake 15 minutes at 350 degrees F. Cool.

2nd layer:
2 cups powdered sugar
2 cups Cool Whip
8 oz. cream cheese, softened
a few drops of green food coloring
1/2 teaspoon mint flavoring to taste
Blend together. Spread on crust.

3rd layer:
2 1/4 cups chocolate pudding mix
3 cups water
Mix together. Spread on top of green layer.

4th layer:
Top with 2 cups Cool Whip
Garnish with grated chocolate

Testing comment: Good recipe. Original recipe called for 3 cups water and it was too thick, so changed to 4 cups water.

***********
Tis better to remain silent, and be thought a fool,
than to open your mouth and remove all doubt of it.
***********

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 82)

English Trifle

2009-04-21T18:23:00.001-06:00

1 angel food cake, cut into pieces
1 large package strawberry jello (chilled to soft set)
fruit of your choice (strawberries, melon, etc.)
3/4 cup dry vanilla pudding mix
2 cups whipping cream

Make pudding by mixing dry vanilla pudding mix with 1 1/2 cups water. Chill for 1/2 hour. Make one layer using half of the cake, jello, fruit, and pudding. Make second layer with the other half. Top with whipped cream.

Testing comment: This was great. My family loved it.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 83)

Four Layer Dessert

2009-04-21T18:13:00.003-06:00

1 cup flour
1/2 cup margarine
8 oz. cream cheese
1 cup powdered sugar
1 container (8 oz.) whipped topping
2 cups instant chocolate pudding mix
1/2 cup chopped nuts

Mix flour and butter in food processor (or by hand) until it resembles pie crust. Press into a 9x13-inch pan and bake at 350 degrees F. for 15 minutes. Cool completely. Cream powdered sugar and cream cheese. Add 1 cup of the whipped topping and beat until smooth. Spread on top of cooled crust. Chill until firm. Add 2 cups pudding mix to 3 cups water and blend well. Spread chocolate pudding over cream cheese layer and chill until firm. Spread remaining whipped topping over pudding and sprinkle with nuts. Chill several hours. Serves 12-15.

Testing comment: Very good and easy to prepare. A real hit with the kids.

**********
The only difference between stumbling blocks
and stepping stones is the way you use them.
**********

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 83)

Chocolate Wonder

2009-04-21T17:21:00.001-06:00

First layer:
Combine in bowl:
1 cup flour
1 cup nuts, chopped
1/2 cup margarine
Pat lightly into a greased 9x13-inch pan at 350 degrees F. for 15 minutes or until lightly browned.

Second layer:
Cream until smooth:
1 package (8 oz.) cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip (from a 12 oz. container)
Spread over bottom layer.

Third layer:
Beat until thick:
2 1/4 cups chocolate pudding mix
3 cups cold water
Spread carefully over second layer.

Fourth layer:
Spread rest of 12 oz. Cool Whip on top. Chill at least 2 hours.
Serves 12-15.

Testing comment: This is one of my favorite desserts.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 84)

Chocolate Trifle

2009-04-21T17:19:00.002-06:00

Make a batch of your favorite brownies, with or without nuts. Cool and cut into 1-inch pieces. In trifle dish, alternate layers of brownies, chocolate pudding, and sweetened whipped cream or Cool Whip.

Make two or three layers of each. If desired, grate chocolate bar, Skor bar, or any other chocolate candy on top of last layer of whipped cream.

Testing comment: Rich dessert but good.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 84)

Chocolate Mousse Cake

2009-04-21T17:16:00.001-06:00

large glass bowl
chocolate cake mix
2 cups Cool Whip or whipped topping
3 to 5 toffee candy bars, crushed
1 1/2 cups chocolate pudding mix
2 2/3 cups water

Prepare cake mix as directed. Bake on sheet cake pan for 15 minutes, or until done. Cut cake into small bite size pieces. Whisk pudding mix with water. Refrigerate 15 minutes. First layer bottom of bowl with cake. Cover with chocolate pudding. Cover with Cool Whip. Drizzle with candy. Repeat layers ending with candy. Chill until ready to serve. Serves 4.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 85)

Cookie Salad

2009-04-21T17:11:00.003-06:00

2 cups vanilla pudding mix
4 cups water
1 (8 oz.) Cool Whip
2 cans mandarin oranges
1 can (15 oz.) pineapple tidbits
1 package fudge striped cookies

Mix water and pudding. Add Cool Whip. Drain fruit, and add to pudding mixture. Refrigerate. When ready to serve, break up cookies and mix them with the pudding.

Testing comment: Quick and easy and very good.

***********
"And in the end it's not the years in your life that count.
It's the life in your years."
Abraham Lincoln
***********

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 85)

Fudgesicles

2009-04-21T17:09:00.001-06:00

1 cup chocolate pudding mix
2 cups water
1/2 cup milk
1/4 cup sugar

Mix all ingredients in blender or with wire whip until smooth and sugar is dissolved. Freeze in ice cube trays or small paper cups with popsicle sticks for handles.

Testing comment: This was refreshing and tasted a lot like the real fudgesicles.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 86)

Jello Cake

2009-04-21T17:05:00.002-06:00

1 yellow or white cake mix
1 small Jello (any flavor)
1/2 cup instant vanilla pudding mix
1 cup water
1 (8 oz.) Cool Whip

Make cake and let it cool. Make Jello using only 3/4 cup of water to dissolve and 3/4 cup cold water. Poke holes in the cake using a straw or fork (about every 2 inches). Pour Jello on cake and refrigerate for 2 hours. Mix pudding with water and refrigerate 1/2 hour. Mix Cool Whip into pudding and spread on top of cake. Serve or store in fridge in covered container until ready to serve.

Testing comment: One of our favorite desserts.

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What lies behind us
and what lies before us
are tiny matters compared to
what lies within us.
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(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 86)