Tag: Prepping Basics

Hi Everyone,

NOTES:

* Here is a planting guide separated into the different zones. Download your Planting Charts | Kellogg Garden Organics™ Murrieta, California is in Zone 9B. This Kellogg site offers a lot of free information.
* Ugh, I’ve got earwigs infesting my garden. Damage from earwigs looks like this:

They are in my lettuce mainly, but I’ve seen them on the lawn, and I see chew marks on everything. Unfortunately, Capt. Jack’s Dead Bug Brew does not kill earwigs. Diatomaceous Earth will work, but not when wet, so that means reapplying every time you water, which for me is nearly every day. You can smear Vaseline around the base of the plants. And that would work maybe for my pepper plants which are getting eaten at an alarming rate. But there isn’t really a “stem” for lettuce. So I looked up some organic pesticides and found that Pyrethrin will work. I tried buying it on Amazon. It says they won’t deliver to my zip code. Then I tried ordering in through Walmart, and they canceled the sale and said to try later. I looked at the ingredients for a product called “Eight” by Bonide. I got it at Armstrong. Way back on page 110 of the little booklet that is attached to the container (JK), it says it kills earwigs. I sprayed, but they are STILL eating the leaves. Ugh. Last night I cleared away ALL the mulch, thinking that they are hiding there. It’s an all-out battle, that’s for sure!

LONG TERM FOCUS: Wheat

The wheat kernels (wheat berries) can be eaten whole. Just boil 1 c. berries in 2 c. water until wheat is soft. (Just looking at a cookbook now that says 3 c. water to 1 c. wheat). Simmer until the water is absorbed and the grain is softened. Remove from the heat and fluff it with a fork. Recover and allow it to sit for 5-10 minutes.

Presoaking grains for 6-8 hours or overnight is optional, but it can reduce cooking time. You can eat them cold, sprinkled on a salad, or in a casserole. OR you can eat them hot with sugar and milk like cereal.  One time, I put boiling water in a thermos, added the wheat, and let it sit overnight. Then in the morning, I opened the thermos to find cooked wheat. We “tried” eating it and decided that if we HAD to eat it, we could. But when the Rice Krispies are in the cupboard, it wasn’t our first choice.

You can also “crack” the wheat. You can do this in a wheat grinder set on the largest setting. OR, you can put the wheat in a gallon bag and “have it at it” with a hammer. Then just boil like above. My stepfather used to LOVE cracked wheat for breakfast.

What you will most likely WANT to do is grind the wheat. I bought a hand crank wheat grinder, and after about an hour of sweating and cursing, I had ground one whole cup. I bought an electric grinder the next week. PLUS, I told Craig I wanted a free-standing solar panel with all the trimmings so that I would NEVER have to grind wheat by hand again!!!! (Sidenote: We have solar panels, so we can use the wheat grinder, power tools, and the sewing machine. Whatever else we can run off these panels is a bonus.)

Fresh whole wheat is so nutritious and delicious for cooking. BUT, unlike white flour, it doesn’t store as well (only about 6 months). So store the wheat, and worry about how you will grind it later. I figure that those with grinders will be more than willing to let everyone grind wheat.

SHORT TERM FOCUS: Bouillon
I use a lot of bouillon. I have both chicken and beef. I use beef for recipes AND for canning beef. I have many recipes that use chicken bouillon, and you can also use it to flavor rice.

72-HOUR KIT FOCUS: Matches
I waterproofed a bunch of matches for my kit. I tied about 10 wooden matches together with dental floss and dipped the whole thing in paraffin wax (it’s in the canning section of the store). I also made many fire starters out of cardboard egg cartons, dryer lint, and paraffin wax. I found that these will burn for about 20 minutes. I LOVE them and have a big stockpile for our outdoor fire pit. The cardboard catches fire easily, and then it burns long enough to catch the wood on the fire. I have flint and steel in the packs, too. But I find the matches work better. Right? That’s why God invented matches!!!!

MISCELLANEOUS FOCUS: Outdoor Solar Lights

We have maybe 2 dozen solar lights in our backyard. In an emergency, we can just bring them in when it gets dark outside and use them for inside lighting. Take them back out the next day to “charge.” Craig is really good about taking them apart in the fall, cleaning them, replacing the batteries, and storing them for Spring when we start to use the yard again. It would be worth getting some just for flashlight/candle/matches backup.

FOOD STORAGE RECIPES

The following recipes are taken from Preparedness Principles by Barbara Salsbury

Fry Bread

4 c. flour
2 tsp salt
3 tsp baking powder
1/3 c. powdered milk (NOT reconstituted)
1 tsp vegetable oil or shortening
1 1/2 c. warm water.
Mix the first 5 ingredients; add water a half cup at a time; let sit 15 minutes. Roll a ball of dough about 2 inches in diameter into a patty 3/4 to 1 inch thick. Fr in deep oil or shortening until golden brown. Delicious served with honey.

Crackers

1 3/4 c. whole wheat flour
1 1/2 c. white flour
1/3 c. oil
3/4 tsp salt
1 c. water
Put the water and salt in a blender. Turn to high. Drizzle the oil a little at a time. This will “emulsify” the oil. (who knew?)
Mix the flours and add the oil-water-salt mixture. Knead as little as possible. Make a smooth dough, then roll it as thin as possible on an ungreased cookie sheet (not more than 1/8 inch). Mark with a knife to the size of crackers desired, but don’t cut through. Prick each cracker a few times with a fork. Sprinkle lightly with salt or onion salt as desired. Bake at 350˚ for 30-35 min or until crisp and light brown.

Cinnamon Crisp Treats

1 1/2 c. flour
3/4 c. sugar
1/2 tsp salt
2 tsp baking powder
1 tsp cinnamon
1/3 c. milk or reconstituted dry milk
1/3 c. shortening
1 tsp sugar
1 tsp cinnamon
Cream shortening and sugar; add dry ingredients, thoroughly mixed, then add milk. Roll thin, cut in strips, and sprinkle with a mixture of sugar and cinnamon. Bake 350˚ for 7-10 minutes or until light brown. Makes about 4 dozen.

I was reminded of the term “Consistent Overbuying.” As prices rise, we STILL must be preparing. Perhaps now more than ever. Just buy 2 of something that you only need 1 of. Five extra things, five, more if you can. EVERY TIME!!!

Marti

Hi Everyone,

NOTES:

Did you know that the man who discovered how to preserve blood was black? In the late 1930s, Charles Drew invented a way to process and preserve blood plasma for transfusions, which allowed it to be stored, shipped, and used for longer periods of time. Before that, blood was only able to be used for about a week. You can read about him here: Charles Drew: Doctor was a pioneer in storing blood.
* Don’t forget to feed your garden. Heavy feeders like tomatoes, broccoli, cucumbers need to be fed every 4 weeks. Light feeders like kale, lettuce, beets, cabbage, turnips can go every 8 weeks.

LONG TERM FOCUS: Wheat

And here we are, with the basics.
When my grandson was diagnosed with Celiac disease (life-threatening intolerance of gluten), I wondered about scriptural accounts praising the benefits of grains and wheat. And yet, my grandson — and many, many others– are now having terrible reactions to wheat (gluten). My daughter found out that the wheat we have today is NOT the wheat of 150 years ago. First, most wheat today is genetically modified. This has been done so that the wheat heads are larger and can produce more wheat per acre – to feed more people. Second, the yeast used today is NOT the same either.

Natural yeast breaks down the harmful chemicals in the gluten. When fast-acting yeast was produced, it allowed bakers to bake more bread in a shorter period of time. But, we paid the price in the potency of the product. Third, bakeries have added chemicals and preservatives to the products they sell. These are some of the reasons for gluten intolerance we have seen lately.

Having said that, I think everyone should store wheat. If you want bread, rolls, biscuits, cookies, cakes, etc., you’ll need wheat. If you don’t want to eat it, you can probably barter with it. Plus, wheat is the easiest of all foods to store. (I recommend you try very hard NOT to store it in the garage).

There are two main types of storage wheat:
“Red Wheat is what most people think of as traditional wheat. It is higher in protein and high in gluten and is used to make bread flour. Using 100% whole wheat will make a dense and filling loaf of bread. Hard White Wheat was only developed in the last few decades. The bread made from it is light and fluffy, even when it’s 100% whole wheat. There is not as much protein as red wheat, but you still get the nutrition from the bran and germ.” (from beprepared.com)

On average, you can buy 48 pounds of wheat for $17. Over the next few weeks, we’ll talk about storage options for wheat, how to grind it, what you can do with it, and other things.

SHORT TERM FOCUS: Soup
I “hate” buying soup, NOT ON SALE! I feel like it’s gotten so expensive in the last few years. I have recipes on how to make your own soup. Frankly, it’s really just easier to buy them. I only store soup I use for casseroles, etc. For me: that’s Tomato, Cream of Chicken, and Cream of Mushroom. I have maybe 10 cans of Chicken Noodle Soup because that’s my go-to when I don’t feel well.

Other than that, if I want vegetable soup, or chicken with rice, or any other combination, I just make it.

This month would be a good month to #1 Take Stock. What do you have? What would you need for 3-6 months? #2 Buy a few each trip to the store. Watch for sales. #3 Date the cans and figure out how to rotate. I’ve used soup that is 6 years old, and it is fine. Really, I mean it, it’s fine.

72-HOUR KIT FOCUS: Flashlights

When you get a flashlight, you have three choices:
Something inexpensive ($1) that uses batteries. This is great in the short term, but the batteries will need to be replaced or at least checked once a year. You will probably only get about 8 hours of continuous use in terms of extended use before the batteries will be depleted. Still, it’s cheaper in the short term.  Second, you can get a wind-up flashlight. I have one or two of them. I can’t make them work. “Crank for 1 minute and get 1 hour of light.” I cranked until I was exhausted and got about 10 seconds of light.  Finally, you can get a solar flashlight. As with everything, there is a wide range of prices. Here are two choices very similar to the ones I have. This one was the top pick NPET T09 Solar Flashlight Car Flashlight 268 Lumens LED COB Light USB Rechargeable Tactical Multi-function Torch Emergency Tool with Window Breaker Seat Belt Cutter Compass.

And this one was the runner-up. Otdair LED Flashlight Solar Power Flashlight, Ultra Bright Flashlight, High Lumens, USB Rechargeable, 5 Modes for Outdoor, Camping, Hiking
The lithium batteries will hold a charge for several years. Every 6-12 months, gather them up and set them outside in the sun.  If you have regular flashlights, this week would be a good time to check the batteries and replace what isn’t working.

Also… keep your flashlights handy. Keeping them in a nightstand next to your bed is a good place. One in the kitchen? One in the car? Make sure everyone knows where they are if the lights go out.

FOOD STORAGE RECIPES

You cook wheat berries (the official name for the little wheat kernels) the same as rice or oats. It can actually be eaten just by boiling it: two parts water, one part wheat. Add 1/2 tsp salt. Simmer until the kernels are softened. You can use cooked kernels by tossing them in salads or casseroles or eating them hot with sugar and milk like cereal. In an emergency, you CAN eat them without needing a wheat grinder.

You can also pop wheat berries like popcorn. Heat a small amount of oil in a skillet (about 1/2 TB). Add 1/4 c. wheat berries and cook until they pop. Swirl kernels around in the pan to prevent burning. They don’t expand as much as popcorn does, but they still pop). Sprinkle with salt while hot. This will yield about 1/3 c. popped wheat. (I Can’t Believe It’s Food Storage, Crystal Godfrey)

Wheat Chili

1 1/2 c. wheat
3 c. water
1 tsp beef bouillon
Simmer 1 hour or more
1/2 lb. ground beef, browned and drained
1/2 package chili mix
1 can chopped tomatoes

You can doctor this chili up with onions, green peppers, etc. The neighbor who gave me this recipe used to make it for her family several times a year. She didn’t use ANY meat, just the wheat. I tried that once, and Craig pronounced it “not one of his favorite things.” But the wheat will stretch the meat to serve more people.

Best Whole Wheat Bread

Someplace online had a contest, and this was the winning recipe:

Makes 5 loaves
6 c. warm water
2/3 c. oil
2/3 c. honey
2 TB yeast
Mix and let sit for 5 minutes or until yeast is totally dissolved.
2 TB dough enhancer (I bought some online just for this recipe)
1/3 vital wheat gluten (They used to have this at Winco in the bulk section, and now I’m not sure)
2 c. whole wheat flour
2 TB salt
Mix.
9 c. flour – Add flour as needed. If you let it rest during this process, the water will absorb more of the flour, and you won’t need to add as much. This makes the loaves lighter and not so heavy. In fact, I usually add about 1/2 of the flour (4 1/2 cups) and let THIS part rise. It will be really soupy, but the flour will have time to soak into the water. Then when you add the rest of the flour, you won’t need as much.

If you have never made bread, you need two risings. Once before you shape the loaves, and once after. Watch some youTube videos to see how.
Put into five well-oiled pans and rise again. Bake 350 degrees for 30-40 minutes. Making bread is just something you get better at as you do it. But hot bread makes your house smell SOOOO good and tastes delicious!

Slow and steady is how to do this. That means you do something EVERY week. Choose one thing from this list and just do it this week.

Marti

Hi Everyone,

NOTES:

NOTES:
* The Church of Jesus Christ of Latter-Day Saints has been encouraging its members to be prepared for over 70 years. Did you know that no matter what the church does or says, only about 15% of the members are prepared? That said, it is probably higher than the general population. I hope now that we’ve lived through a sample of what could happen, and with the increased emphasis on preparedness, more families will get serious about it.
* Here is a good link for growing peppers. Pepper Growing Tips – Complete Gardening Guide on How to Grow Peppers // Grow More Peppers per Plant is one to help you avoid mistakes.
Pepper Growing Mistakes – How to Avoid or Fix Them…How to Grow Peppers.   I like this gardener because he’s in California. I’m not sure where, but there are palm trees in his yard.
* We’ve talked some about toiletries this month. Here is what one author has to say: “If during an evacuation, you are exposed to mud, sewage, or other forms of pollution, it is a necessity to be able to get clean as soon as possible. Of course, you can survive without a daily bath, but sores and irritation form rapidly without proper hygiene. Being able to brush your teeth, wash your face, comb your hair, and even wash your body with a wet washcloth will prevent the spread of disease and irritation.” (Salsbury, Barbara, It’s Time To Plan Not Panic, 75-76)
* Have you ever brushed your teeth with baking soda? I have. It works well to clean teeth. Rinse the brush with hydrogen peroxide. This prevents plaque and gum disease.

LONG TERM FOCUS: Eggs & Butter

There are ways to store eggs, including refrigerating long-term and freezing. If you buy eggs from the store, they have been washed, and you will need to apply a coat of mineral oil (I think I used olive oil). These eggs can be kept in a cool place for several months. I kept mine in the fridge for about 9 months, and they were perfectly good.

You can also freeze eggs. When used in baking, you can’t tell the difference. Some people don’t like the taste of thawed frozen eggs. Others don’t mind. I’ve not tried it, but this article will give you lots of information. 30+ Ways to Preserve Eggs

Did you know that you can get dehydrated butter?  Augason Farms Butter Powder 2 lbs 4 oz No. 10 Can. You can also “can” butter. People have been doing it for years, but it is NOT approved. I have some butter that I canned, and it is sitting on my shelf as we speak. There are also substitutes for butter. Need a Substitute for Butter? Try These 8 Options.  Basically, these options are Coconut oil, vegetable shortening (especially butter flavored), Vegan butter (made from coconut oil and cashews), olive oil (can be used in a 1:1 ratio for melted butter in a pinch), Greek Yogurt, applesauce, avocado, pumpkin puree. Of all these choices, the powdered butter will store the longest – shortening next.

SHORT TERM FOCUS: Cinnamon
What do peanut butter, jam, and honey have in common? Toast, of course. And who doesn’t like cinnamon sugar sprinkled on toast? So, this week, pick up an extra-large jar of cinnamon. Or, if you shop at Winco, they have baggies of spices back in the bulk section. You can store it in a glass jar.

72-HOUR KIT FOCUS: Baggies

Place a few baggies in your kits.  They will come in handy for everything!

MISCELLANEOUS FOCUS: Babies

We’ve spent the month talking about shampoo, bars of soap, hair ties, combs, NIX. Let’s just take a minute to think about how we could prepare for babies’ needs. You should consider getting cloth diapers and plastic pants. In addition, you might want to get an extra tube of Desitin or a similar product. In the OLD days, there was no such thing as “baby wipes.” We just used washrags. When they were soiled, we put them (and the diapers) into a diaper pail (just a large plastic container) with a little bleach water in it. When it was time to wash the diapers, we drained off the water and put everything in the washing machine. This would also work if you needed an emergency substitute for toilet paper. Realistically, storing a year’s supply of diapers is not practical.

FOOD STORAGE RECIPES

All today’s recipes are from Cooking With Home Storage by Peggy Layton

Using unflavored gelatin as a substitute for eggs.
Before starting to mix cookies, cake, or something else, place 3 TB cold water in a mixing bowl and sprinkle 2 tsp gelatin in. Mix thoroughly. Add 1/2 c. boiling water and stir to dissolve. While preparing the batter for the cookies, cake, etc., place the eggs in the freezer to cool the water. When the recipe calls for an egg, take it from the freezer and beat it until frothy. Then add to the batter.

Fudge Cake

2 c. flour
6 TB cocoa powder
1/4 c. dehydrated eggs
1 1/2 c. sugar
1 tsp baking soda
dash salt
Sift together dry ingredients, including the egg powder.
1 1/3 c. water
3/4 c. vegetable oil
Add the water and oil. Mix well. Bake in a greased cake pan for 40 min at 350 degrees.

Fudge Frosting

1 1/2 c. sugar
1/2 c. cocoa powder
1/4 tsp salt
1/4 c. cornstarch
2 TB butter powder
2 c. milk
Add all ingredients to a saucepan. Cook until thick, stirring constantly. Remove from heat. Cool slightly and add:
1 tsp vanilla

Zucchini Creole

1 lb zucchini squash, peeled and sliced in 1/2 inch rounds.
1 can diced tomatoes – Add to zucchini
3 slices bacon, browned and crumbled – add
1 diced onion
salt and pepper
Add to a greased baking dish and bake for 45 minutes at 350.

Remember to get your “Five Storage Items” when you go to the store this week.

Marti

Hi Everyone,

NOTES:

* All of my vegetables are planted in containers. Here is a good article about planting in 5-gallon buckets. Bucket Container Planting Vegetables – Using Buckets For Growing Vegetables These buckets are under $3 at Lowes and Home Depot. Considering the cost of planting containers, and if you don’t mind having buckets in your yard, it might be worth it. We’ve collected a lot of our containers at estate sales and such. I’ve also used those fabric bags. I like the 7-gallon size. They are deeper and seem to give the plants more room to grow.
* I also found this FaceBook page: Tomato Bible. It is NOT just about tomatoes. There are a lot of interesting facts about insects, nutrition, etc. of your garden
* I found this website where you can download a guide explaining 5 steps for getting prepared Listos California | IECF

• Get official alerts
• Make a plan
• Pack a GO bag
• Build a STAY box
• Help friends and neighbors

There is information explaining each of these things in more detail.

LONG TERM FOCUS: Eggs

So, let’s assume you have run out of eggs, you are allergic to eggs, or you are now vegan and won’t eat eggs.  How do you make your favorite foods?  There are substitutes.  Check out this article, 13 Effective Substitutes for Eggs.  Eight of these substitutes are listed here:  applesauce 1/4 c. = 1 egg; mashed bananas 1/4 c. = 1 egg; ground flaxseeds or chia seeds 1 TB seeds _ 3 TB water until fully absorbed; silken tofu 1/4 c. = 1 egg; vinegar and baking soda 1 tsp soda + 1 TB vinegar; yogurt or buttermilk 1/4 c. = 1 egg; Arrowroot powder (it resembles corn starch.  2 TB + 3 TB water = 1 egg

You can buy dehydrated eggs here: Amazon.com: Augason Farms Dried Whole Egg Product 2 lbs 1 oz No. 10 Can: Sports & Outdoors.

SHORT TERM FOCUS: Peanut Butter

“Peanut butter is a very nutrient-dense food that is full of fats, proteins, and carbs.  Peanut butter is also a source of calcium, iron, potassium, vitamin E, and niacin.  As a survival food, this is a great source of energy that can keep your body going for a long time.

Peanut butter is generally regarded as healthy food and would provide plenty of nutrients in the short term.  However, this food is not a complete source of nutrition and needs to be incorporated into a more balanced diet in the long term.  

Put simply, peanut butter is a great stop-gap measure for getting calories that you need in a survival situation and can help keep you going short term. Still, you need to incorporate the nutrients found in vegetables, fruits, and meats to maintain your health.” (Is Peanut Butter a Good Survival Food? How Should It Be Stored? – Survival Freedom )

The storage life of a can of PB powder is about 5 years.  $23 Peanut Butter Powder 

72-HOUR KIT FOCUS: First Aid Kit (FAK)

We went out to Anza-Borrego State Park yesterday.  The very first bench I sat on gave me a sliver in my hand.  A redwood sliver.  These are sometimes hard to remove because the wood breaks so easily, and it doesn’t just “pull” out.  Never fear, I think. I have a FAK (First Aid Kit) with a needle and tweezers.  But, alas, no.  Oh, I had the kit.  But there was no needle, no tweezers.  We stopped at a local market and bought both to save the day.  It looks like I need to review the contents of my FAK.  As you go through your week, every time you need something from the medicine cabinet, think to yourself that you should have that in your FAK.  Be sure to put the needle in a piece of cloth, so it doesn’t get lost in the kit.  I know someone who has one of these:  Tin Box First Aid Kit | Altoids Tin – YouTube.  I thought it was a great idea.

FOOD STORAGE RECIPES

Beef Ragu

This is one of my favorites, and I make it several times a year to rotate the ingredients.

2 large carrots – chopped fine
2 large celery stalks – chopped fine

    I pretty much use dehydrated carrots and celery exclusively.  I throw them into the mix. No chopping is needed.

1 onion – chopped (also use dehydrated)
4 cloves garlic (don’t chop garlic anymore either.  I use the jars of minced garlic – SO much easier)
1 jar ground beef (or 1 lb. beef browned and drained)
1 can diced tomatoes undrained
1 can beef broth (I use dry bouillon and water to make 2 cups)
1 can garbanzo beans.  I have dry garbanzo beans and could use them in a pinch, but cans are easier for now)
3 TB tomato paste (I hate opening a whole can of tomato paste for just 3 TB.  You can get tomato paste in a squeeze tube, but many stores don’t offer that.  If I only use part of the tomato-paste can, I will try to have another meal with tomato sauce, and I’ll use the paste diluted with water.
2 tsp sugar
1 1/2 tsp salt
1 1/2 tsp Italian seasoning
1 tsp crushed red pepper (I usually reduce this – we are not very spicy people)

Just put everything in the crockpot for 6 hours – OR simmer it on the stove for about 1 1/2 hours if you forget.  

Serve over cooked pasta.  I like rigatoni. Sprinkle with parmesan cheese.

Chicken and Veggie Filled Biscuits

Biscuits:  

3 c. flour
1 tsp salt
3/4 tsp cream of tartar
4 1/2 tsp baking powder
2 TB sugar

    Mix dry ingredients.  Cut in:

3/4 c. butter (3/4 c. butter powder + 1/2 c. water)

      Amazon.com: Augason Farms Butter Powder 2 lbs 4 oz No. 10 Can: Sports & Outdoors

Then add:

1 c. milk
1 egg (1 TB egg powder and 2 TB water)

Knead smooth.  Roll out to 12 X 6.  Fold over and roll again.  Do this 3 times.  Roll to 3/4 inch thick and cut into 3-inch rounds.  (You need 24 circles)  Press one circle into muffin tins to make little cups.

Filling:

Gather about 1/2 c. of peas, corn, carrots, potatoes.  Use “canned” or dehydrated veggies that have been reconstituted or frozen (probably the easiest).

Use leftover chicken diced

Cream Sauce:  

recommended:  Universal Cream Soup and Sauce Mix (10 oz.) – Shirley J  Add 1 c. mix and 2 c. water
1/2 tsp dried and crushed rosemary
salt and pepper
Add vegetables to each biscuit cup
Add 1 TB sauce mix

Top with another biscuit round.  Crimp edges with a fork.  Prick the top with a knife tip.  Bake 425 degrees 10-12 minutes till lightly browned.  Spoon remaining sauce on top to serve.

***** alternate white cream sauce recipe:  

2 TB butter – melt in a saucepan.
2 TB flour – whisk in
1/8 tsp salt, dash white pepper – add
1 c. milk – slowly whisk in milk.  Bring to a boil and stir for 2 minutes or until thickened.

Easy Chili 

This is one of my food storage recipes.  Nothing fancy, and everything shelf-stable.

1-pint ground beef (or 1 lb. hamburger, browned and drained)
1 diced onion (1 1/2 TB dehydrated onion
1 large can pinto beans (1 c. dehydrated beans = 3 cups cooked beans)
1 can tomato soup
1 can diced tomatoes

This recipe is so easy to add to mushrooms? Bell peppers? Chilis? Chili powder? Whatever.  Serve with biscuits (because you forgot to start the yeast rolls) or cornbread.    Top with cream cheese or grated cheese.  

If chili is one of your 19 recipes, then for 6 months, you would need:

10 pints hamburger
2 c. dehydrated onions
3 lbs dried pinto beans or 10 large cans
10 cans tomato soup
10 cans diced tomatoes

When you go shopping this week, decide ahead of time to buy 5 things, 5 things, toward your storage.  Then stick them in a closet.  (You probably should make a list of what you buy and tape it inside the pantry door. You don’t want to forget what you bought and where you put it!  Just sayin’.)  Example:  2 cans tomato soup, 1 large can pinto beans, 1 box Kraft Mac and Cheese, 4-pack of bars of soap, a jar of spaghetti sauce.  Just 5 things.  It’s a start!

Marti

Hi Everyone,

NOTES:

* I’ve been reviewing the content on the FaceBook page called Murrieta Stake Emergency Preparedness & Friends. There is so much amazing information here. The site has been archived, so you cannot post anything new, but EVERYTHING you ever wanted to know you can find here.
* Most of the videos of old stake classes are located on the Facebook site: Our Prepared Community.
* The Church of Jesus Christ of Latter-Day Saints in Murrieta is trying to combine all this good information on its new website: ComeUntoChristMurrieta.com
They have a wonderful team of tech specialists (i.e., young people) who gather information and work hard to make this site a place for answers and inspiration.

LONG TERM FOCUS: Eggs

Although I posted this just a few weeks ago, I thought I’d share again. You CAN dehydrate your own eggs. Rather than pay over $4 per dozen for dehydrated eggs that you buy, you can do it much cheaper at home. This video shows you how: Dehydrating Eggs The Big Family Homestead Way
Dehydrating your own eggs can save you money if you get the eggs on sale (it’s all about getting stuff on sale). You can take these eggs camping and rehydrate for great omelets or scrambled eggs.

I wouldn’t mind having chickens – my daughter has chickens – but I think that’s pushing it for Craig. So, I’ll buy eggs on sale and preserve them. Remember to look for about 10 cents an egg. At that price, it would be worth the work.

72-HOUR KIT FOCUS: Toiletries

I’ve only used my 72-hour kit three times that I can remember. Once, we were in San Diego, and Craig had a really bad headache. I remembered that I had Tylenol in the kit. Another time was when we were shooting, and I had burn cream to put on that young boy’s neck when he was grazed by a small piece of shrapnel? or something? The third time was when I went to babysit grandchildren overnight. I got all the way to my daughter’s house and realized I’d forgotten my toothbrush. Of course, I could have just gone to CVS and bought another one, but I remembered I had one in my kit.

Sometimes the dentist will give out these little kits with a toothbrush, toothpaste, and dental floss in a small zip lock bag. OR, I think I bought mine at Walmart when I walked past them once. It was about $1? maybe less? They are the perfect thing to tuck into a pocket of your backpack. If you don’t want to spend money on a new toothbrush (they have them at the Dollar Store), just put in an old one when you get ready to replace it. Add a travel-size tube of toothpaste, and you’re good to go.

MISC FOCUS: Hair

If you have a bucket in the garage marked “toiletries,” you should add a brush, comb, and an entire package of hair elastics. Especially if you are unable to wash your hair, you will want to put it up and out of your face.

My granddaughter has been out of school for about a week with head lice. I remember how mortified I was when MY daughter had lice. Ugh. You can see how this could be a problem in conditions where you cannot clean up every day. (Even so, you can still have lice with clean hair.) So, I also have some Nix– Nix Ultra® Super Lice Treatment or some product like it. You need to be able to kill the lice and the eggs (called nits). Otherwise, the eggs will hatch, and you’ll be battling it all over again.

FOOD STORAGE RECIPES

No-Flour Peanut Butter Cookies

1 c. peanut butter
1 c. sugar
1 egg (2 TB dehydrated eggs + 1/4 c. water)
Bake 350 degrees for 8 minutes

Fudge-Filled Cookies
Use the same recipe. Chill and roll into 1 inch balls. Put in greased mini muffin tin. Bake. While still warm, make an indentation in the center. Cool 5 minutes and remove from pan.
Melt 11 oz chocolate chips, 1 can sweetened condensed milk, and 1 1/2 tsp vanilla. Fill the cookies.

Basic Cream Pie

2 1/2 c. milk
Heat the milk in a saucepan on medium-high, stirring.
2/3 c. sugar
1/4 tsp salt
1/4 c. cornstarch OR 1/2 c. flour
In a separate bowl, mix the sugar, salt, and cornstarch, then whisk in
5 large egg yolks OR 2 whole eggs (1/4 c. dehydrated eggs and 1/2 c. water)
When milk simmers, slowly whisk some of the hot liquid into the egg mixture. This is called tempering the eggs. What this does, is it raises the temperature of the eggs without cooking them. Stir this egg mixture back into the pan. Cook and stir until thickened 1-2 minutes. Stir in
1 1/2 tsp vanilla
2 TB butter
When melted and mixed, pour into a baked and cooled crust. Cover. Chill for at least 3 hours. For a firmer filling, use an extra TB cornstarch or an extra egg.

Slightly different recipes here, but he shows you how to do it. The BEST Vanilla Cream Pie Recipe  (I may have watched a bunch of his videos.)

Top with meringue stabilized whipped cream or a fruit filling. Stabilized whipped cream uses powdered sugar instead of granulated sugar. The powdered sugar has cornstarch which helps keep the cream stiff.

Banana Cream Pie: slice 2-3 bananas onto cruse before pouring on the filling. Really good with caramel drizzled on top.

Chocolate Cream: Add 1/4 – 1/2 c. cocoa powder and an extra 2-4 TB sugar, OR 1-4 squares unsweetened chocolate, OR 1/4 – 1 c. semisweet chocolate chips. Stir till melted.

German Pancakes

3 TB butter, melted
Put butter in an 8 in a pie plate or an 8 X 8 baking dish, tipping to coat.
3 eggs (whisk until light) (6 TB dehydrated eggs, 3/4 c. water)
1 c. milk – mix in
Mix together
1 c. flour and 1/2 tsp salt
Add the flour a little at a time into the eggs. (A blender works well for this)
Pour into pan and bake about 20 minutes at 450 degrees, until edges are deep golden brown and puffed up.

Marti

Hi Everyone,

NOTES:

* I wanted to mention another great organic product for slugs, roly-polies, earwigs, and cutworms – Sluggo Plus. It is safe around pets and wildlife. It is still effective after rain or watering. It breaks down into fertilizer.  Sluggo Plus Wildlife and Pet Safe Slug Killer.
* Here is some garden info for you: Spring Gardening: April Garden Checklist Zones 9-11 | Kellogg Garden Organics™

LONG TERM FOCUS: Eggs

Here are some highlights from THIS article: How to Use Powdered Eggs in Everyday Cooking
— dried eggs should be rotated every three years, but under optimum conditions can still be good up to 10 years
— Keep in a cool, dark area
— Just add water to use in omelets, scrambled eggs. In recipes needing eggs, the dehydrated eggs can be used in powdered form. The eggs can be added dry with the water. No need to mix ahead of time.

1 TB egg powder + 2 TB water = 1 medium egg
2 TB egg powder + 1/4 c. water = extra large egg

Price comparison:
Auguson Farms whole egg powder $27.49 for 72 servings
That’s $.38 per egg.

1 dozen eggs X $.38 = $4.56 Which would be expensive (in my mind) for a dozen eggs. So, dehydrated eggs are NOT cheaper. But, when the store shelves empty out in an emergency, you will be glad to have them.

The recommended amount for a year is 2 cans per person. Start with one can.  Augason Farms Dried Whole Egg Product 2 lbs 1 oz No. 10 Can.  In 2-3 months, get another one. A few months later, get another one, etc. When you have all your eggs, start to rotate them. Use them when you bake. Maybe add some powdered eggs to a pan of scrambled eggs (mix it in there and no one will know!!!). Really, I tried them one morning and gave them to Craig, and he didn’t know.

And having just typed this, I realize I should do some rotating of my own.

SHORT TERM FOCUS: Honey

Honey has some advantages over sugar. Personally, I think it’s unrealistic to use honey exclusively. Super expensive. Then there is the matter of readjusting all your recipes. And storing honey is NOT as easy as storing sugar. Honey tends to harden (which is totally okay), but it just has to be heated to reliquify. BUT, like I said, there are benefits, so honey makes a good addition to your storage.
— It is rich in antioxidants, which can help lower blood pressure
— It less “bad” for you than white sugar
— It reduces “bad” cholesterol and raises “good” cholesterol
— It can lower triglycerides
— It can heal wounds and burns. It is also effective for diabetic foot ulcers. It has antibacterial and anti-inflammatory effects. It can also treat psoriasis and herpes lesions.
Manuka honey is especially effective for wound care.
— Honey water can help with coughs
DO NOT GIVE TO CHILDREN UNDER ONE YEAR OF AGE.

Here is a good conversion chart for cooking with honey instead of sugar. Sugar to Honey Recipe Conversion Rules — Peachtree Road Farmers Market

72-HOUR KIT FOCUS: Soap

For each of my kits, I took a washrag and cut it in half. (A piece of towel would work as well.) Then I added a small soap (think motel). I put them in a baggie, and in they went. As we know, soap is great for killing bacteria and germs. Being able to wash a wound with soap and water might sting, but it could prevent infection. You could also include a mini shampoo (travel size). Frankly, I think I just have soap and cloth.

MISC FOCUS: Soap

As long as you are thinking about soap, think about getting some bars of soap for storage. Bars of soap are easier to store and will last A LOT longer than liquid soap. (not necessarily store for longer, but will take longer to use up). With consistent use, you will probably need a bar or two per month. Check the Dollar Store.

You might want to get a bucket from Lowes or a storage container with a lid and label it “toiletries). It can stay in the garage. If you haven’t got room under your sink or in a bathroom cabinet, this would be a good place to store your supply.

FOOD STORAGE RECIPES

Here is a recipe for garlic-infused honey:

Garlic is a staple found in just about every home. The foundation of many flavor combinations, garlic has many health benefits. People have been using garlic medicinally since ancient times. It helps boost your immune system and prevent colds, lower cholesterol, and lower blood pressure.  There are many ways to incorporate the healing power of garlic. Try something new, like infusing garlic in honey. The garlic will ferment, adding beneficial probiotics to the mixture. It is great for colds and the flu.

Honey Fermented Garlic

Place garlic in a glass jar and cover it with honey.

Make sure you leave plenty of headspace at the top of the jar to accommodate the additional liquid and bubbles that will be created in the process. This will help prevent explosions of honey in your kitchen.

You want to flip the jar daily to ensure the garlic stays coated in honey. This will help prevent mold from forming.
After several days you should see bubbles begin to form. This is a sign fermentation has begun. Burp the jar daily to release the gasses. Over time the activity in the jar will decrease, and you can burp less frequently.

When the bubbling stops, the fermentation is complete. This can take several months, but the end result is worth it.
For best results, make sure you use organic garlic and raw honey. You can use the garlic for cooking, add the honey to tea, or simply eat it by the spoonful if you like.

My Favorite Granola

7 c. oats
1 c. chopped almonds (I’ve used both slivered and sliced)
1 c. wheat germ
1 c. sunflower seeds
1/2 c. honey
1/2 c. vegetable oil
1/4 c. brown sugar
2 tsp vanilla
Mix oats, almonds, wheat germ, and seeds in a large bowl.
Mix honey, oil, sugar, and vanilla in a saucepan. Heat to dissolve and mix, but don’t boil. Add to oats and mix well. Spread on 2 greased cookie sheets. Bake 325 degrees for 20-25 minutes. Stir occasionally. Remove from oven, cool, and add
1 1/2 c. raisins.
This makes about 12 cups of granola, which is A LOT for two people, so I usually 1/2 the recipe. It’s pretty versatile. Change the type of nuts or leave them out. Add in something else? Flax seeds, cracked wheat, whatever. Substitute craisins for raisins?

Half and Half Bread with Honey

When my kids were little, I used to bake about 8 loaves of bread a week. THIS is the recipe I used. It’s from Daryl Hoole (She was a homemaking guru in the ’70s). I liked it because the first rise is spongy, less kneading.

This recipe makes 4 loaves, so plan accordingly:

6 c. water
2 TB yeast
2 TB salt
1/2 c. honey or brown sugar
1/2 c. oil
6 c. whole wheat flour
Mix together. I usually like to proof my yeast first by dissolving it in some of the water, adding a little of the sugar, and letting it start to work. But you don’t have to do that.
It will NOT be a firm dough. It will be spongy. This allows the whole wheat to soak up the liquid better. Just cover with plastic wrap and let it rise. It will just about fill the entire bowl when done. Then instead of “punching” down, you just stir it down.
Add
6 cups white flour.

Now it will form a dough that you can knead for a few minutes to get smooth. Form into four loaves. Place in greased pans. Let rise. Bake 350 degrees for 30-40 minutes. I usually look for the loaves’ tops to be brown, and the bread is pulling away from the sides of the pan a little. I tap on top of the bread with the knife’s flat side and listen for a nice hollow sound. LOL (pretty old school).

This recipe also makes good rolls. Bake the rolls at 425 degrees for 15-20 minutes.

Marti

Hi Everyone,

NOTES:

* The Church of Jesus Christ of Latter Day Saints in Murrieta, California is encouraging its members to be prepared. They want us to make every effort during the upcoming year to do this so that we will NOT be caught unprepared for whatever disaster may come next. I have attached a copy of the Conference 2 Conference Schedule we will be using. I actually started using this schedule in January, we are ahead of the game.

* I think I tried to make strawberry jam once. My husband announced that he likes store-bought better. Score for me!!! Now, I just keep 2-3 large jars of store-bought jam sitting in my pantry. But I saw this recipe and watched the video. Jam with just three ingredients. Even I can do that. It makes just a small amount, so you don’t have to buy flats of berries. You can try it out and if it doesn’t work, you haven’t lost a lot. Strawberry Jam Video Recipe | TheBellyRulesTheMind

* Are the bugs eating your garden yet? Here are two highly recommended products.

First, Captain Jack’s Dead Bug Brew. It is totally organic and kills just about everything. It makes the bugs sick, so they don’t want to eat, then they die. This concentrate uses about 2 teaspoons (read the label) per quart of water. Use it regularly to prevent infestation. Just spray once a week. EVERY week!!! But, it doesn’t work well on aphids.

Second, you need something to kill aphids. There are a lot of DIY aphid sprays on the internet. Someone told me she used a “garlic” spray. Just drain the liquid off your jar of minced garlic and add water. BUT, I didn’t necessarily want to use this on my lettuce because I didn’t want my lettuce to taste like garlic. I have used both these products: Safer Brand Insect Killing Soap Concentrate. This is called Safer Soap. Also a concentrate. Another product for aphids is Pyrethrin.

All three of these products are totally organic. Organic gardening doesn’t mean you can’t use chemicals on your garden, just not poisons. Check with your local nursery. Otherwise, they are readily available online. If you already have aphids, you’ll need to spray 2X a week to get rid of them. Then spray once a week to control. Take your garden back!!!!

LONG TERM FOCUS: Eggs

I just don’t want to be without eggs. No cookies? If I’m in a zombie apocalypse, I want cookies! This month we’ll focus on dehydrated eggs and where to get them, how to cook them, how to make your own, and other egg substitutes.  This website tried out 8 different brands of eggs. The Best Powdered Eggs for Your Emergency Food Supply 2021 | PreparednessMama Here are their top five favorites:

#1 Judee’s Gluten-Free Whole Egg Powder
#2 Ova Easy Egg Crystals
#3 Augason Farms Dried Whole Egg Powder (I have a few cans of this) You can get it on Amazon.
#4 Hosier Hill Farm Whole Egg Granules
#5 Mountain House Scrambled Eggs with Bacon.

(my advice – don’t buy this. First of all, it is freeze-dried. That means that the scrambled eggs are frozen at their regular size. This can is only 13 servings, and the Augason Farms is 72 servings. BIG difference.)

If you don’t have chickens, you may want to think about getting at least ONE can of dehydrated whole eggs this month.

SHORT TERM FOCUS: Peanut Butter

Have you wondered about powdered peanut butter vs regular peanut butter for storage?

Powdered peanut butter is made by pressing out most of the oils from the peanuts, then the nuts are ground into a fine powder. The bottom line is powdered PB has fewer calories. In addition, because there is less oil, it will probably store for longer. HOWEVER, on one website, she says this:

“The other thing to mention, of course, is price. For getting less (fat, calories) you actually need to pay more. I paid about $7 for the powdered peanut butter, which gives 15 (reconstituted) tablespoons, compared to about $4 for the Jif peanut butter spread with 28 tablespoons.” That’s a BIG difference. What’s the Deal with Powdered Peanut Butter? | Kitchn On this site, she has pictures to compare and her opinion of a taste test.

I DO find that I have to rotate my peanut butter. It will last about 3 years for me. I’m not big on PB&J sandwiches, but I love me some “No-Bake” cookies. Also peanut butter cookies in general. Plus, Craig eats PB on all things breakfast: pancakes, waffles, crepes. PB AND syrup.

72-HOUR KIT FOCUS: Change of Clothes

Have you heard of people being forced to flee with only the clothes on their backs?  I do NOT have a complete change of clothes in my 72-hour kit.  A)  Too bulky  B) I don’t have that many clothes.  LOL

But, I DO have a change of socks and underwear.  I put them in a ziplock Baggie and have it in my backpack.  

In the ’70s (sigh, yes, I’m THAT old) I went to the thrift store and bought stuff for my kids’ packs.  Either that, or just use something your older kids have outgrown, and stick it in a pack for a younger child.  If kids are going to carry their own pack, clothes are light and it’s one less thing you have to carry.  You can also repurpose a rolling suitcase or storage plastic tub to include clothes for everyone.  Set it in the garage where it can be easily grabbed.

MISC FOCUS: Shampoo

Can shampoo go bad? Turns out it can. When Good Shampoo Goes Bad – SoCozy How do you get around this? Just rotate. I don’t keep a lot of shampoo on hand. After all, washing your hair is not on the “I Need It To Stay Alive” list. But, you will feel so much better if you can just get your hair clean even once a week. If you buy something cheap, just to store it, it will go bad before you ever use it (unless you put it in the guest bathroom where all unwanted products go.) So, just buy more when what you are using is about 1/2 empty. Then when it is ALL empty, start on the one you already bought and buy another one. Now you are one ahead. One open, and 3-4 on the shelf should do it.

FOOD STORAGE RECIPES

Peanut Butter Cookie Bars
This recipe is from my amazing daughter-in-law, Chantel. She says it originally called for chocolate chips, but her family liked the peanut butter chips better. She made this for us while I was in Maryland, and they were gone in ONE day!!!

1 c. butter
1 c. brown sugar
1 c. peanut butter
1 c. sugar
2 eggs
1 tsp vanilla
Cream together all of the above. Then add:
2 c. flour
1 tsp baking soda
½ tsp salt
2 c. oats
1 package Reese’s peanut butter chips

Pat into a greased cookie sheet. Bake at 350 for 15 minutes.

Peanut Butter Cookies
I THOUGHT this recipe was from the Better Homes and Gardens CookBook, but when I tried to check that, I couldn’t find it in there. It’s the one I use all the time.

1 c. soft butter
1 c. extra crunchy peanut butter
1 c. sugar
1 c. brown sugar
Cream together
2 eggs Add and mix
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp vanilla
Mix
2 1/2 c. flour
1 c. roasted salted peanuts – process to crumbs – about 14 pulses
(True confession, I never do this because I seldom have peanuts)

Roll in balls and press with a fork.
Bake 350 degrees on parchment 10-12 minutes until the edges are set and still soft in the center.

Marti

Hi Everyone,

NOTES:

* Here is a packet of seeds like the one I mentioned last week. There are 40 different varieties of seeds. They are 100% heirloom. This means that you can save the seeds from year to year. There is a 5-year shelf life if kept in a cool, dark place. There is a 30-year shelf life if kept in the freezer. AND there are a gardening book that comes with it—16,500 Heirloom Vegetable Seeds 40 Variety Kit. The cost is $35. You cannot buy 40 seed packets for that price. But, in some of the varieties, you only get a few seeds. For example, bush beans only have 12 seeds included. Zucchini has only 8 seeds.  Anyway, check it out. Even though you only have 8 zucchini plants, just 1 or 2 zucchini, let go to seed will give you dozens of seeds for future use.

* Here is another choice Spring Garden Bundle. The number of seeds is not listed but probably similar.

* One last choice from Seed Armory.

* I wanted to share this video by my friend, Kris. He has been getting his family prepared for a while now, as you can see from this site. He just finished this video:  How to Build 1 Year of Food Storage – Ultimate Guide – YouTube. Everything you need to know and all the “how to’s” included!

* I just found this website. Mary’s Nest: Mary’s Nest – YouTube She has videos on EVERYTHING: sourdough starters, stocking a pantry, how to preserve crisp pickles, homemade yogurt, natural remedies for colds and flu. It’s a treasure trove of information. Check it out!

LONG TERM FOCUS: Rice

If you are still unsure about packing rice, here is a YouTube video to show you how. How to Store Bulk Rice – YouTube

*Rice is a rich source of carbohydrates. This is the main source of your body’s energy. Even white rice has nutrients! It is the staple crop that feeds 1/2 of the world’s population. It is true that white rice loses nutrients when the bran and germ are removed. However, white rice is also enriched with added nutrients such as iron and B vitamins.

*Brown rice has fiber, manganese, selenium, magnesium, and B vitamins. But the shelf life is considerably less (6 months).
Rice is gluten-free!!!

* You can use rice water to cool off skin that is inflamed.

Types of Rice

• Jasmine rice. It is originally from Thailand. It has a soft, sticky texture. It is usually steamed.
• Basmati rice. This rice originated in the Himalayan hills. It is flakier and drier than Jasmine rice. It is typically boiled. It is good for pilaf and fried rice.
• Arborio rice. This has a soft texture and is popular for making risotto. The starch creates a creamy finish.

SHORT TERM FOCUS: Canned Meat

Continue to stock up on canned meat. You can also store cans of chili (with meat) or stew. In fact, if you start with a can of stew and add more potatoes, corn, and beans, you have a large meal that can feed a family. Make some biscuits, and you’re all set. Think about adding some Spam to your supplies. Personally? I like Spam. Check the expiration date and rotate. Don’t like Spam sandwiches? Dice it and add to scrambled eggs. Spam can also be added to flavor a pot of beans.  Here is a recipe for Red Beans & Rice with SPAM.

72-HOUR KIT FOCUS: First Aid

Think of things you might need in a First Aid Kit (F.A.K). At Girls’ Camp, the most used items were bandaids, tweezers, a needle for splinters, and aloe for sunburns. Don’t just throw a needle into the kit. Put it through a piece of cloth, so it doesn’t get lost. Pay the money for an extra pair of tweezers to keep in the car or in your FAK. An extra pair of fingernail clippers would be a good idea as well. This week, add to your individual FAK’s or your family’s FAK.

MISC FOCUS: Medicinal Plants

* I think I’m going to plant a “medicinal herb” garden. I’ve been looking at different plants (that I know how to use), and I bought 8-9 varieties. This is a good idea if you have a space needing some color that you won’t have to replant year to year. Most of these plants are perennials. This is NOT the place to launch into a big explanation of each one, and there are several “lists” online. This is just an idea if you have unused space. If you want to buy herbs already dried and prepared, check out this site: Mountain Rose Herbs. They have a good selection and usually have information about each of the herbs they sell.  Some of the herbs I like, such as plantain, and wild lettuce, are just common weeds. They are not especially beautiful for gardens. I gather them from vacant lots (the wild lettuce) and the plantain from the school grass. OR buy the herbs from Mountain Rose.
* Speaking of herbs and using them, most herbal tinctures use Vodka to extract the plants’ healing powers. I’m using it right now to make my own vanilla. Next time you have a little cash, pick up a bottle of vodka. Just don’t let your neighbors see you.
* Many herbal oils used for salves and such are steeped in oil. Grapeseed oil or olive oil are two good examples. Sometimes these oils are used with essential oils and are referred to as “carrier” oils. The shelf life of oils is limited. Just be sure to rotate.

FOOD STORAGE RECIPES

These recipes are from the Basic Food Storage Cookbook, from the South Jordan, Utah River Stake, 2003

Almond Rice

2 1/8 c. milk – Bring milk to a boil
1/3 c. short-grain rice – Sprinkle rice into milk
Turn heat down to medium and cook with the lid on for about 50 minutes, stirring now and then. Cool the rice. Stir in
a handful of sliced almonds
2 TB sugar
1 1/2 tsp vanilla
1 3/4 c. heavy whipping cream. Whip the cream. Fold the rice mixture into the whipped cream. Refrigerate. Serve cold.

Spanish Rice

1 bell pepper, chopped
1 medium onion, chopped
Sauté bell pepper and onion in a pan with hot oil or butter. Set aside.
Add 1 cup rice into the oil and let cook for several minutes. Add 1 tsp salt. Add 2 c. water and 1 8-oz can tomato sauce. (I’ve also used about 1/2 c. catsup). Cover and barely simmer for about 30-40 minutes until water was absorbed. (I like to add crumbled bacon to mine if available).

Lemon Rice Pudding

In a saucepan, bring
1 1/2 c. water
1/2 c. long-grain rice
1/3 c. raisins
1/4 tsp nutmeg

Reduce heat to very low, cover, and cook without stirring for about 20 minutes or until all liquid is absorbed. Cool
In a separate bowl, combine:
1 TB lemon juice
2 tsp grated lemon peel
enough water to equal 2 cups
Stir pudding slowly into water. Combine pudding and rice mixtures. Serve immediately or refrigerate.
Testing comment: “This was a great recipe. It was very easy to make, and my family really liked it.” (not MY comment)

Marti

Hi Everyone,

NOTES:

* I have a variety packet of seeds that was marketed as “Storage Seeds,” supposed to be good for 10 years. But, I’m afraid to rely on them. As a result, every year, I just buy an additional 8-10 packets of seeds. They are discounted at Winco, a local supermarket. I date them and keep them from year to year.

* I was reminded this week of the power of setting goals. We have to do more than just live day-to-day. We need to be working toward something. Think about setting 3-4 goals for yourself, or for your family. Write them down. Put them on the fridge. Doesn’t have to be food storage (although I think it’s a pretty good goal), can be paying off a credit card, or visiting someone you haven’t seen in a while, or learning a few phrases in another language. Set the goal. Start working on it.

LONG TERM FOCUS: Rice

Rice is available from the Church Of Jesus Christ of Latter-Day Saints Distribution Center. This service is open to anyone, you don’t have to be a member of this church. You can follow this link:
White Rice | United States Store. It is sold in boxes of 6 #10 cans only. It is a little over 32 pounds for $47.90. This works out to $1.50 per pound. If you buy it at the store and get it on sale 20 pounds for $9, that’s only $.22 a pound. BIG difference. BUT….. you then have to package your rice for storage. You can use clean 2-liter bottles, or mylar bags, or vacuum-sealed jars. For a price comparison, if you use quart jars, it will take only a dozen quart jars for all 20 pounds. (about $15). You have still only spent $24 for the rice, sealed and ready for storage, compared to the #10 cans. BUT, jars might break, cans are more durable. You decide. Suggested amount? 1 #10 can (5.4 lbs) per person per month.

SHORT TERM FOCUS: Canned Meat

I’ve been canning meat for several years now. I like it because I can buy meat on sale, and store it up for future use. I started with chicken. To can chicken, start with boneless, skinless chicken breast. You can sometimes find this REALLY cheap ($.99 per pound). Chop in big chunks and shove it down into the jar. 1 pint jar = 1 pound meat. Cover with chicken broth or bouillon and process. You need a pressure canner. The last time I looked, you could buy one at Walmart for about $75. It’s such a money saver. It allows you to store any vegetable or meat product. It tastes JUST like canned chicken you would buy in the store.

Canning hamburger is basically the same, but I brown it first (then it’s not meatloaf when I want to take it out of the jar). The biggest problem for me, is I don’t particularly care for the taste of canned hamburger. SOOOO, I’ve found if I simmer the meat in sauce – especially tomato sauce – I can’t tell the difference. I use my hamburger for spaghetti, skillet lasagna, chili, things like that. I try to use meat that is 85% lean or less. I don’t spend more than $2.99 a pound, and sometimes a lot less. I watch. Then I buy – usually 20-30 pounds at a time.

I’ve canned roast, ham, and bacon. I have not canned fish, but I know people who have, especially if you catch it yourself, or get it super cheap. I canned spaghetti sauce once that had ground beef and sausage. I never liked the texture, and I think it was the sausage, so I don’t do that anymore.  A bonus is knowing that if my freezer goes out, I can “can” the meat and not lose my food. Just additional peace of mind.

72-HOUR KIT FOCUS: First Aid

When I was searching for something to put in my 72-hour kit, I found this video.

“Level 1” First Aid Kit by Nutnfancy – YouTube

I liked that his kit was small, yet well-stocked. This kit contains a lot of individual-sized items. I realized that if I wanted those small packets of antibacterial cream, for example, I would have to buy more than I needed.  So I decided to make kits for all my kids and their families. Then I did a small class for others who wanted kits and were willing to pay for their share of the supplies. Any leftovers went into the “Family First Aid Kit” that stays at home in the garage.

If everyone has a small FAK in their 72-hour bag, then it will be enough for most emergencies.

MISC FOCUS: Lip Balm

It would be a good idea to have some kind of lip balm in your kit. My suggestion is to buy the kind in a tube or screw-top container. Otherwise, in a hot car or environment, the lip balm may melt and you’ll have a big mess.

FOOD STORAGE RECIPES

Cuban Beans and Rice
From the Prepper’s Cookbook, by Tess Pennington

4 c. prepared white or brown rice
3-4 c. cooked black beans
1 15-oz can Rotel tomatoes with chiles
1 can whole kernel corn, rinsed and drained
1 TB chili powder
1 TB garlic powder
1 tsp. onion powder
1 TB lemon or lime juice
1 TB chopped fresh cilantro if available

Beefy Rice

1 c. rice
1 c. water
1 can Cream of Mushroom Soup
2 TB beef bouillon
2 TB dehydrated onions
1 tsp salt
1/2 tsp pepper
1/2 – 1 pint beef
Mix together. Bring to a boil. Reduce very low and simmer for 20 minutes.

Rice Tortitas
“A great recipe for leftover rice!”
From the Prepper’s Cookbook, by Tess Pennington
(disclaimer:  I have never made this one, but it looked good.)

2 c. cooked white or brown rice, cooled
3 eggs, beaten
1/2 c. sugar
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
2 1/2 tsp baking powder
Mix together
1/2 – 1 c. flour – Add just enough flour to hold the batter together.
Pour 2 – 3 inches oil into a skillet and heat over medium-high until oil begins to sizzle. Drop batter by heaping spoonfuls into the hot oil. Fry until golden brown and crisp 6-8 minutes. Drain on paper towels and generously sprinkle with powdered sugar.

Marti 

Hi Everyone,

NOTES:
* If you are planning on buying and transplanting anything, here are a few tips.

• After you transplant, you only have about 10 minutes to water. Once the roots have been exposed to air, they need to be replanted and then watered to remove the air around them. 10 minutes!!!
• Keep them in shade for 3 days. This allows the plant to rest and recover from the shock of the move. If you can’t “move” the plant to the shade, cover it with a sheet, or towel, or something to simulate shade. I use something like this: Vensovo 50% Sunblock Shade Cloth Net Black Resistant – 8×12 Ft Garden Shade Mesh Tarp for Plant Cover They come in varying shade degrees. Mine are 50% shade. They really work! Once it gets to be 90 degrees or so, I start covering my plants. It really is cooler under the shade cloth.

  

• Try to keep the part above the ground shorter than the roots. We bought a beautiful flowering plant on Saturday for $45 (I almost NEVER pay that much!!!), and when we went to repot it, the root system broke off and only about 1/2 of the roots came out with the plant. After replanting and watering, I immediately pruned the top WAY back. It was hard to cut off all the flowers and buds, but I wanted the plant to survive, not struggle. I also covered it with shade, and talked to it nicely, praised it, and encouraged it along. BTW, Alma says you can pray over your fields, so I do. LOL
• You may want to add a little food to your new container to help the plant along. I like this: Kellogg Garden Organics 11.5 lb. Fruit Tree Fertilizer. You can get a 3 lb bag at Lowe’s for about $7, so this 11-pound bag for $22 is about the same. There are no salts, and lots of good micro bacterias for the soil. I like this one too: FoxFarm FX14060 Happy Frog Fruit and Flower Fertilizer, but it’s $20 for 4 pounds and has the same ingredients. I’m also a big proponent of worm castings and compost. My neighbor has a ton of charcoal from his fire pit that he is giving me. Add charcoal to create rich, quality garden soil | Cape Gazette.

LONG TERM FOCUS: Rice

Rice is a grain, so it can take the place of your wheat, or add to the variety of grains you have stored. Plus, rice is very versatile. You can use rice in main dishes, mixed with other stored foods (rice and beans), and even used in desserts (rice pudding). I remember in college, I was invited to spend the night at a friend’s house in Idaho. For breakfast, she got out leftover rice from the night before, sprinkled sugar on it, and added milk. I was skeptical, to say the least; but it was surprisingly good! Who knew?
My grandson has celiac disease, so rice and potatoes have taken the place of pasta for him.

* “Long grain rice cooks up dry and fluffy and is good in curries, pilafs, and casseroles. Short grain rice is more tender and sticky and is good for breakfast cereals, puddings, Oriental dishes, and casseroles too. Basically, all rice can be used interchangeably.” (Preparedness Principles, Barbara Salsbury, p.59)

According to “An Approach to Long-Term Food Storage“, it is recommended to have about 60 pounds per person for a year’s supply. Never fear, I did the math for you. LOL 60 lbs = 120 cups dry rice = 350 c. cooked rice. In other words, 60 lbs of rice will give you 1 cup of rice a day for nearly a year. Not bad.

I look for rice that is about $20 for 8 pounds. That’s a pretty good price.

SHORT TERM FOCUS: Canned Meat

Just about any kind of meat can be purchased in a can. DON’T BUY TUNA IF YOU ARE NOT GOING TO EAT TUNA!!! Canned meat is pricey. That’s why I’m ALWAYS telling you to can your own.

In the meantime, think about what you usually make for dinner. Canned chicken is about $2 for 10 oz. Maybe pick up 10 cans and put it away. Get tuna if you think your kids will eat tuna casserole. Get salmon or even roast.

Can you survive without canned meat? Yes. But do you want to??? LOL

72-HOUR KIT FOCUS: First Aid

This week, get a quart-size baggie and stick some bandaids in it. Maybe buy a small tube of Neosporin or some other cream. We will add to this “kit” throughout the month. Each of my 72-hour kits has a small FAK (first aid kit). I have different sizes of bandaids, and maybe 2 knuckle bandages, and 2 fingertip bandaids, and 2 very large bandaids. This is not a large “family” FAK, but a small personal kit that I can carry around. If you want a family kit, then it should be something easy to grab and carry. In fact, you should probably have something in each car, just in case. Start with bandaids.

MISC. FOCUS: Sun Screen

It’s time for sunscreen and sunburn lotion to go on sale soon. Get some for your family FAK. If you have to evacuate, you may end up being in the sun for extended periods. Be prepared.

Sunscreen DOES expire and should not be used after 3 years. When you buy it, write the date on the container, then toss it after 3 years. Does Sunscreen Expire? Experts Share Signs of Spoiled SPF | Allure

FOOD STORAGE RECIPES

Rice Pudding
There are dozens of rice pudding recipes.  This one is by Christin Mahrlig.  Posted to spicysouthernkitchen.com

Makes 4 servings.
In a saucepan, combine:
5 1/2 c. whole milk
1/2 c. sugar
1/2 tsp salt.
Bring to a boil over medium-high heat. Stir in:
(heaping) 1/2 c. long grain white rice and reduce heat to low. It should be at a gentle simmer. Cook for 50-60 minutes. Mixture should thicken up to the consistency of yogurt.
Once thickened, remove from heat and stir in:
2 tsp vanilla extract. Let cool, then refrigerate. An additional 1/2 c. milk is stirred in just before serving. Sprinkle with cinnamon if desired.

Chili with Rice
From Taste of Home
(I’m wondering if you could just open a can of chili and serve it over the rice? I’ve never done this. Anyone???)

1 lb ground beef (or 1 pint “canned” ground beef)
1 medium onion chopped (or 1 TB dehydrated onion rehydrated in 1/4 c. water for 20 min.)
1/2 c. chopped green pepper (or 1 TB chopped green pepper rehydrated in the same water as onion)
1 clove garlic, minced
Brown together until meat is no longer pink. Drain. Add:
2-3 c. tomato juice (or 16 oz. tomato sauce and 2 c. water)
1/2 c. uncooked long grain rice
1 TB chili powder
1 tsp salt
1 tsp dried oregano
Bring to boil. Reduce heat; cover and simmer for 20-25 min. or until rice is tender. Stir in:
1 can kidney beans, rinsed and drained
1 c. frozen corn (or 1 can corn drained)
1 can sliced ripe olives, drained
Cover and simmer for 10-15 minutes.
1/2 c. shredded cheddar cheese or Monterey jack cheese. Sprinkle and cook 5 min longer or until cheese melts.

Check out this link that shows you how to substitute tomato sauce for ketchup, chili sauce, tomato juice, and tomato soup.

Marti