Marti’s Corner – 169

Hi Everyone,

**  I will probably NEVER need to build an outhouse.  But….. who knows?  If the grid goes down, we may ALL be building them!  SIMPLE OUTHOUSE done right- anyone can build it!  She does an excellent job of explaining how she built hers.  

** Have you even thought you might like to volunteer to work in a Red Cross shelter?  There’s a training for that and it’s all online.  See the attached flier for dates and times.

For more information, please contact Lysandra Diaz at lysandra.diaz@redcross.org.

GARDEN HAPPENINGS:

I pulled out all the squash.  It can’t recover from the powdery mildew and I haven’t had squash for a few months now because of the heat.

Only one of my 5 celery plants is looking good.  Time to pull the other ones out.  

I had lettuce in a sprouting tray and finally transferred them to a larger container.  

I have to thin the beets and carrots.  I don’t know WHY I always wait to do that until it’s a real pain!

Still getting green peppers.  I have a batch going in the dehydrator as I type this.  

THIS WEEK’S PURCHASE: Meat

Consider adding some meat to your storage.  Protein is necessary for good health.  Protein is made up of amino acids which are the building blocks of all structures in the body.  Protein is used to build and repair cells and tissues, such as muscle, bones, cartilage, blood, skin, enzymes, hormones, and vitamins.  Protein plays an important role in blood clotting, and fluid balancing.

Lean meats and poultry, nuts and seeds, fish and dairy are good sources of protein.  Other protein rich foods include: eggs, Greek yogurt, lentils, cottage cheese, quinoa, tofu, edamame, and dried beans (pinto, white, kidney, garbanzo, etc.)

The problem is–meat is expensive!!!  

A single #10 can of freeze dried chicken dices can cost over $80.  Augason Farms Cooked Freeze Dried White Meat Chicken Dices Can, Emergency Food Supply, Everyday Meals, 15 Servings : Sports & Outdoors

Freeze dried beef is $86.

Canned chicken is another option.  You can get a 2-pack of chicken (12.5 oz cans) for $2.84.  This is actually a REALLY good price!  Swanson Premium White Chunk Chicken Breast in Water, Fully Cooked, 2 Pack, 12.5 oz Can

Finally, you can “can” your own meats.  I’ve done ground beef, chicken, and bacon.  I did sausage once, and didn’t like how it turned out.  Something about the texture???  Canning meat is not that hard. Ask around and see if anyone you know has a pressure canner.  You can find lots of great videos online.  

Even doing it yourself, meat is expensive.  I just did it a little at a time.  I bought a 10-lb. chub of ground beef at Winco and canned it up.  One pound meat = 1 pint jar.  The bulk price is cheaper, so it will save you money in the end.  

Same with chicken.  I check the prices for boneless, skinless chicken breasts.  As soon as they fall below $2 a pound, I snatch up a couple of family packs and can it up.

Do you NEED canned or freeze dried meat???  Well no.  You can get protein from a plant diet, but you have to plan.  For example, rice and beans together make a complete protein.  

I’m not a vegetarian expert, but others are and I’m sure you can find that information online.  

This week – just buy chicken, or beef, or tuna, or Spam – enough for 2-3 weeks.  It will be a good place to start.

MISC. PURCHASE: shortening

The longest I’ve been able to store shortening is about 18 months.  Then it goes rancid.  I worked out a menu plan once for an entire year.  It called for 4-5 cans of shortening.  The problem is, I just don’t use that much because I prefer butter and it’s readily available.  

So, I have one open can of shortening, and one on the shelf.  As soon as the open can gets about 1/2 empty, I buy another can.  

DON’T THROW AWAY THE RANCID SHORTENING.  

You can use melted shortening as candles.  

https://www.treehugger.com/ways-make-emergency-candle-4858798

In addition to that here are more things you can do with shortening:  

Crisco® All-Vegetable Shortening: Wacky Uses

FOOD STORAGE RECIPES:

I like to keep at least one can of pumpkin on hand in case I actually want to make a pumpkin pie.  ( You’ll need shortening for the pie crust!)

This recipe came up on my FB feed, and I thought it looked good.

Pumpkin Bread with Streusel on Top

There aren’t any directions, so I assume you can just mix it all together!  It makes ONE loaf pan.

1 15-oz canned pumpkin
2 eggs
1/2 c. milk
1/2 c. vegetable oil
1/2 tsp vanilla
1 c. sugar
1/2 c. brown sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp pumpkin spice
1 3/4 c. flour

    Pour into a loaf pan

Topping:

1/4 c. melted butter
1/4 c. brown sugar
2 TB sugar
1/2 tsp pumpkin spice
1/2 c. flour

    Mix till crumbly.  Sprinkle on top

Bake 325˚ for 1 hour 25 minutes.  This seems like a long time, but it’s only 325˚ so keep an eye on it.

As long as we’re doing quick breads, this one looks yummy too.

Cinnamon Swirl Quick Bread

Preheat oven to 350˚.  Spray a 9X5 or 8X4 inch loaf pan with nonstick spray.

Cinnamon Swirl:  

1/2 c. sugar 
1 TB cinnamon.  Whisk together and set aside.

Bread:

2 c. flour
1 tsp baking soda
1/2 tsp salt

    Mix together.  In a medium bowl, mix

1 large egg
3/4 c. sugar

     Whisk together until combined.  Add to the egg mix:

1/3 c. vegetable oil

1/3 c. sour cream (or plain Greek yogurt) 

2/3 c. milk

1 1/2 tsp vanilla extract

Pour the wet ingredients into the dry and whisk to completely combine.  Do not over mix.  You will have about 3 c. batter.

Pour 1/2 batter into prepared pan.  Sprinkle almost all of the cinnamon sugar evenly on top.  Keep out about 2 TB for topping.  It’s a very thick layer of cinnamon sugar.  Carefully pour/spread remaining batter evenly on top.  The top layer will want to stick to the filling, making spreading a little tougher to do.  Use a spoon to carefully spread it out as best you can.  Sprinkle with the rest of the cinnamon sugar.  Using a knife, make a large swirl down the loaf pan.  

Bake the bread for 50-65 minutes, covering loosely with foil about 1/2 way through to prevent the top from over-browning.  Poke with a toothpick.  It should come out clean. Allow to cool in the pan for 1 hour.  

If desired, drizzle with icing.  (Well, OF COURSE, I’m going to do this!!!)

Icing:

1 c. powdered sugar
2-3 TB milk or heavy cream
1/2 tsp vanilla

   Mix till smooth.  

Drizzle on top.

   You can freeze the bread for up to 3 months.

   You can add 1 c. of peeled, chopped apples, dried/fresh/frozen cranberries, raisins, or chopped nuts.

The website has suggestions for muffins or mini loaves.

Cinnamon Swirl Quick Bread – Sally’s Baking Addiction

Marti Shelley