Hi Everyone,
NOTES:
** Someone asked me about storing gas and if it was safe. Here’s what I found: How Long Can Fuel Really Be Stored For?
My own experience is that I’ve been storing gas for 5-6 years and have never had a problem.
** The only knot I know is a square knot. But THIS looks so cool. I actually spent 10 minutes in the garage looking for a rope to try it. If you don’t have a FaceBook account, you may not be able to see it.
https://www.facebook.com/reel/407842255385587
I went to his Facebook page Sergio Outdoors Reels | Facebook and he has a TON of cool stuff to learn!
** HURRICANES! I have a niece in Florida. I asked her to tell about her experiences with the hurricane. HERE IT IS.
GARDEN HAPPENINGS:
Things that are still growing: carrots (planted in August) and beets (also planted in August), green peppers (and still producing though the peppers are small and ripening too fast from the heat), celery, lettuce, one or two tomato plants.
The basil is thriving as is the oregano, and I cut and dehydrate about every other week.
This that are dead, dead, dead: About 1/2 of the tomatoes, the broccoli, the winter squash, the cucumbers.
I’m NOT going to plant a winter garden. I’m too tired. LOL
THIS WEEK’S PURCHASE: dry beans
5 pounds per person per month.
This is about 1 #10 can per person.
1 c. dry beans = 3 c. cooked beans
#10 cans of beans are available at the Home Storage Center for $7.83-$8.83 depending on the type of bean. My husband is convinced that he only likes pinto beans. I’m convinced that you CANNOT tell the difference if you are not looking at them. LOL
Someone asked me just the other day about old beans. The following is from Preparedness Principles by Barbara Salsbury.
“As beans age, the skin becomes tough and the beans will not soak up the water. Instead of discarding them, crack them. If you have a grinder, simply put them in with the burrs open. 1/4 – 1/2 c. at a time so that the beans are cracked, not ground. You may want to to run a handful of grain through the grinder afterwards to clean out the beans.
No grinder? Use a sturdy blender. Put it on the coarsest grind possible. If you have a pulse button, use it. Just put in about 1/4 c. at a time to crack the tough skin.
No grinder or blender, use two grocery bags, one inside the other. Put several cupfuls of beans inside the bags and doub le fold over the open end. Put it on a sidewalk or driveway and smack it with the side of a hammer. (I’ve also heard that you can drive over them with your car.
racked beans can be soaked and used as you would with new beans. Don’t mix the old beans with newer beans.”
MISC. PURCHASE: rope
Rope is on my list this week. I’m heading to Walmart to see what they’ve got. I don’t need super strength climbing rope, but I really wanted some rope (maybe a little thinner than clothesline rope???) to make the handy carrying basket in the Facebook video. Maybe I’ll post pictures of just how well that went. In either case, you’ll want rope to hang tarps, or lines for clothes, or a number of other things.
FOOD STORAGE RECIPES:
One TV chef I watched once, suggested that you cook a large pot of beans, drain them, and portion them into 1 lb. freezer bags. It is SO much cheaper to cook your own beans.
White Beans and Sausage Rigatoni
From I Can’t Believe It’s Food Storage by Crystal Godfrey
2 c. cooked white beans (this is equivalent to 2/3 c. dry). Rinse the dry beans, cover with water, boil, then remove from heat and let sit 1 hour. Drain, add more water and simmer until tender (probably about an hour).
1 can stewed tomatoes, undrained. (I never store this. I just use diced tomatoes .)
2 tsp Italian seasoning
6 oz. cooked Italian sausage, halved lenthwise and cut into 1/2 inch slices
Heat through
Add 8 oz. of COOKED macaroni or rigatoni
1/3 c. fresh basil
    Toss gently
If desired, sprinkle with cheese before serving
Southwestern White Chili
From I Can’t Believe It’s Food Storage by Crystal Godfrey
Rinse 2 1/2 c. dried white beans. Cover with water and bring to a boil. Remove from heat and let sit one hour. Drain and cover with fresh water. Boil till tender, about 1 hour.
In a slow cooker, add
1 c. chopped onion
4 cloves garlic, minced
2 tsp cumin
1 tsp dried oregano
1/4 tsp. red pepper
beans, drained
2 cans diced green chiles
3 10-oz. cans chicken, undrained
1 3/4 c. chicken broth
    Stir to combine. Cover and cook on low for 7-8 hours or high for 3 1/2 – 4 hours. Â
2 c. shredded Monterey Jack or pepper Jack cheese
    Stir in cheese until melted. Ladle into bowls. Â
Toppings:Â sour cream, chives optional
Homemade Refried Beans
From I Can’t Believe It’s Food Storage by Crystal Godfrey
2 c. cooked pinto beans, drain but save the water, rinse
In a large frying pan, add
beans
1/2 tsp salt
1/4 c. oil
1/2 tsp garlic powder
Cook the beans and mash them as they fry. When the beans begin to get crisp, add a little water until they reach the desired consistency.
1 c. cheddar cheese – if desired. Add to cooked beans before serving.
Marti
