Tag: Prepping Basics

Hi Everyone,

NOTES:

*  We have new people joining us.  This is just a disclaimer that I am no one special.  I just have a great desire to be prepared and ready for any disaster that may come.

*  This video came up in a meeting I attended last Sunday.  Helena Kleinlein – Feast or Famine? The Coming Food Shortages.  It’s about 45 minutes long and well worth the watching.  It is NOT intended to frighten you, but to inform you that there IS a reason to be storing food.

*  Announcing a free Ham radio in-person, all-day, entry-level “Technician Class” workshop — Saturday, October 2, 2021 in the Pacific Beach neighborhood of San Diego, CA. For more information, or to start the registration process, please send an email to K6RJF@arrl.net.

*  Here is the email I got from USU Extension this week:

PLAN

• Meet with your family or household and discuss the disasters that are most likely to occur. 
• Review basic actions for each situation and decide on a family meeting place. 
• Decide how you’ll contact each other if separated.

PREPARE

• Make an inventory of your home. 
• Show all family members where to shut off the utilities. 
• Assemble an emergency preparedness kit. Instructions can be found here. 
• Compile a list of emergency contacts. 
• Identify the best evacuation routes from the house. 

PRACTICE

• Choose a regular time to practice your plan.
• Conduct a practice run of evacuation routes, and evaluate any changes that need to be made. 
• Examine your emergency preparedness kit and replace items that have expired or are no longer viable. 
• Practice cooking a meal using electricity-free methods.

This list is not comprehensive, but it is a good place to begin. Check out more emergency preparedness tips here.

LONG TERM FOCUS: Milk

Milk is available from the Church of Jesus Christ of Latter-Day Saints here:  Nonfat Dry Milk | United States Store.  You do NOT have to be a member of the church to purchase any of the food they offer.  Each pouch makes 32 servings.  12 pouches = $66.  Or about $11 per pouch.  $11 for 2 gallons of milk is NOT cheaper than fresh.  But the shelf life is listed at 20 years!  I checked with Emergency Essentials.  They have a #10 can for $19.99.  It makes about 36 servings (slightly more). That’s an $8 difference in the price PER POUCH!  Plus, I don’t think the Church charges shipping.  (I could be wrong about that).  You MUST buy by the case.

SHORT-TERM FOCUS
So far this month, we’ve talked about juice, cocoa, lemonade, and drink mix to add variety to the water.  You also can get packs of kool-aid.  You’ll need to add sugar to mix, but you don’t have to add nearly as much as called for.  You have another chance this week to pick something up and store it away.

72-HOUR KIT FOCUS: Water Filters
There are a lot of options here.  You can get a life straw:  2 Pack Water Filter Straw – Water Purifying Device – Portable Personal Water Filtration Survival.  It removes E. coli, salmonella, legionella, etc.  It reduced chlorine and harmful particles.  It will filter 1,500 liters of water!!!  You get two straws for $16.00 or so.

Another choice is a water bottle with a filter.  Journey™ Water Bottle with Filter.  They remove 99.999% of viruses and bacteria.  

I’m NOT recommending either of these products – but you SHOULD have something like them.  If you are caught stranded without water, this filter could be a lifesaver.  I have a filter in each of my 72-hour kits.

FOOD STORAGE RECIPES
Today’s recipes are from There’s a Cow in the Kitchen by Virginia Nelson

Egg Nog

3 eggs
1/2 c. sugar
1/4 tsp salt
2 c. water
1/2 c. non-instant milk powder ( or shy 1 c. of instant milk)
1 tsp vanilla or rum flavoring

Beat or blend until foamy.  Chill before serving.

Orange Yogurt Sherbet

2 c. yogurt
1 6-oz can frozen orange juice concentrate
1 tsp vanilla

Combine ingredients and freeze until firm.

Easy Cheesecake

3/4 c. sugar
3/4 c. non-instant dry milk (of 1 1/3 c. instant)
1/2 c. warm water
1/4 c. lemon or orange juice
1 c. cream cheese or bakers cheese

Combine sugar and powdered milk.  In a blender container place the warm water and turn on.  With motor running, add the sugar and milk mixture.  Add lemon juice or orange juice and “cream cheese” or bakers’ cheese.  Pour into a graham cracker crust.

Marti

---

Hi Everyone,

NOTES:

*  I made Chicken Roll-Ups last night with some Ragu Alfredo Sauce from 2013.  It was just fine and tasted delicious!  I’ll post the recipe below – everything was on the shelf.  This is what I mean by rotating.  When you find an old jar, don’t be afraid to open it.  If it’s bad, then toss it.  But if not, use it up.
*  Remember the tomato seeds that I saved and replanted.  They are growing VERY slowly, but growing nonetheless.  I planted the zucchini on Aug. 10 and the tomatoes on Aug. 14.

I’m not sure I’ll get any tomatoes from these starts, but we’ll see.  Meanwhile, I’m hoping for some zucchini for sure!

I wanted to show you my lettuce.  I had so many problems during the heat of the summer that I took out all the plants.  I replanted the lettuce about a month ago.

This tub was all new seeds.

Wondering about the sticks?  I can’t keep the cat from walking through the tubs.  Ugh.  I STILL found a footprint in the dirt.  I need another 100 sticks!!!

I wanted to show you this because the seeds came in pretty well.  You can thin them or transplant them until you have rows of 4 plants across.  So, there are plenty there.  But toward the bottom, the plants did not germinate as well.  This is because I used “old” seed.  Now, it’s not THAT old, but probably 2-3 years old.  I haven’t been keeping my seeds in a refrigerator (who wants to take up space for seeds?), but I have been keeping them in the closet inside instead.  If you can freeze or refrigerate your seeds, they can last 10-20 years!!!

LONG TERM FOCUS: Milk

If you are interested in making cheese, you should visit:  New England Cheesemaking Supply Company | Cheese Making  But right away, I got hung up on the type of milk that makes good cheese.  Evidently, raw milk is best, and since I don’t have very good access to raw milk, I was ready to give up.  Then I started watching some videos about making cheese.  

These ladies seem to really know what they are doing:  How to Make Traditional Cheddar Cheese: A Complete Guide.  But they also use raw milk.  In this video, she takes you to the grocery store and looks for store-bought milk.  She finds raw milk but buys regular pasteurized milk and shows you how to make cheese from it.  (Your Cheese will FAIL Unless you do THIS! (Cheese from Store-Bought Milk).

She uses these ingredients: calcium chloride, “culture,” and rennet. 

• Calcium Chloride | How to Make Cheese | Cheese Making, 
• Mesophilic Starter Culture for Cheese Making | Cheese Making, 
• Single Strength Liquid Rennet – New England Cheesemaking Supply Company

Then I googled, “Can you make cheese from powdered milk.”  I got this:  Mozzarella Recipe with Instant Nonfat Dry Milk | Cheese Making.  So maybe not ALL kinds of cheese, but mozzarella – YES!!!

SHORT-TERM FOCUS: Drink Mix/Lemonade
As we go into winter, these items should reduce in price because they are mostly a “summer” thing.  Pick up one each time you shop until you have a small collection.  Put them in a closet or under a bed.  

72-HOUR KIT FOCUS: Emergency Blanket

Do these keep you warm?  Does anyone know?  Emergency Mylar Thermal Blankets -Space Blanket Survival kit Camping Blanket (4-Pack).

The seller says he has worn it in -30F weather, and it worked “wonders.”  Hmmm.  You can’t beat the cost: 4 blankets for $8.99.

FOOD STORAGE RECIPES

Chicken Alfredo Roll-Ups

Eleven lasagna noodles – I know it seems like an odd number, and I actually cooked 12, but my jar of chicken was only enough for 11, so I ended up throwing one away.
One jar Alfredo Sauce – Spoon a little on the bottom of a baking dish.  I think I used something a little smaller than 9X13.
One jar chicken – drained
basil
mozzarella cheese

Layout the cooked lasagna noodle on a cutting board and spread with sauce.  You don’t need much, because you want some leftover to put on top when you are done.  Lightly flake the chicken onto the entire length.  Sprinkle with a bit of basil along the length.  Start at one end and roll up, then set cut side down in the baking dish.  Repeat.

Spread remaining Alfredo sauce over the rolls and sprinkle with cheese.  Bake 350 degrees for 30 min.  

Potato Soup
from There’s a Cow in the Kitchen by Virginia Nelson

2 TB finely chopped onion
1 TB finely chopped celery
3 TB butter
     Sauté onion and celery in butter.
Two c. water
One carrot, shredded
Three c. potatoes, shredded
     Add and simmer until potatoes are done.

In a separate dish or blender, mix
1 1/2 c. water
3/4 c. non-instant milk powder
1 1/2 tsp salt
1/8 tsp pepper

Add milk mixture to potato mixture and cook, stirring constantly until thick.  Garnish with:

chopped parsley
paprika
cheese
bacon

I like this recipe because you can use fresh or dehydrated EVERYTHING.  Plus, add whatever veggies are leftover in the fridge.

Cottage Cheese
from There’s a Cow in the Kitchen by Virginia Nelson

1/4 rennet tablet (you can order online or check the gelatin section of the grocery store)
2 quarts of warm water
3 c non-instant powdered milk (5 1/3 c. instant)
1/2 c. buttermilk
1/2 tsp salt
whole milk

Dissolve the rennet in 2 quarts of warm water.  Beat in the milk powder and buttermilk.  Be sure to dissolve the milk powder completely.  Allow to stand in a warm room until set.  Two to six hours is average (or overnight).  When a firm curd has formed, but into 1/2 inch squares and set the pan into a sink of hot water.  Stir gently at frequent intervals (about 10-20 minutes), and the curds have hardened to the consistency you desire. Pour through a strainer or colander lined with cheesecloth.  Drain and then run cold water through the cheese until it is cool and well washed.**  Season with salt to taste (start with 1/2 tsp) and add whole milk or half-and-half to make it as creamy as you desire.  Do not get the water too hot, or the curds will harden.

** The whey you drain off can be saved and used as the liquid in bread.  It is nutritious and high in lactose (milk sugar), so it reduces the amount of sugar needed for the yeast.  The Best Uses for Whey | The Prairie Homestead

Cream Cheese
Use the recipe above for cottage cheese, but instead of cutting it into squares, pour into a cheesecloth-covered strainer, close the cheesecloth, and squeeze out as much whey as you can with your hands.  

Allow to drain until the mixture is about the same consistency as commercial cream cheese.  Place in the freezer until well chilled (usually overnight).  Then knead in your hands until the texture is smooth.

---

This week, make one thing from food on hand (nothing fresh) – rotate, rotate!!!

Marti

Hi Everyone,

NOTES:

*  More reasons to stock up.  And Now It’s Oats
*  Time to feed your garden again.  I use a vegetable fertilizer with mycorrhizae fungi.  I just buy it at Lowe’s.  I like Kellogg’s brand, NOT this one, but similar.  Dr. Earth Organic 5 Tomato Fertilizer.  In addition to the fertilizer, I give them some nitrogen (DO NOT feed the beans).  Either compost or worm castings.  I usually do the worm castings.  You should be feeding at least once a month.
*  If you’ve kept your plants alive through the heat, they should start to produce again.  Some things like the beets, beans, and cucumbers, I just started over.  It’s like a “do-over”.
*  EVERY week, as you shop, you should be thinking, “If I have to hunker down again for a month, can I do it?”  

LONG TERM FOCUS: Milk

There are two types of powdered milk.  There is instant powdered milk, and non-instant.  She mixes her milk in a blender.  2 c. hot water + 1 heaping cup of powdered milk.  Mix in blender.  Pour into a milk jug, then add an additional 8 cups of water.  Mixing Powdered Milk – YouTube

Instant milk is more expensive.  But you can just stir it into cold water with a spoon, no heavy mixing is needed.  Also, it takes more.  

Here is a blind taste test:  8 Best Powdered Milk Brands: Taste Test RESULTS!  But remember he does not include Emergency Essentials, or Honeyville or any other large Emergency Food Company.  

I have always mixed my non-instant milk in a blender.  It creates a ton of foam on top.  Just let it sit and it will calm down.  Best results come from letting it sit overnight in the fridge.  It is NOT cost efficient.  It is cheaper to buy fresh milk.  And you should try to rotate it, or just be prepared to buy new milk every 3-5 years.  

More measurements:

I usually add the milk to the measuring cup and then fill to the required line.

1 1/2 TB milk + 1/4 c. water = 1/4 c. milk
3 TB milk + 1/2 c. water = 1/2 c. water
1/3 c. milk + 1 c. water = 1 c. milk
1 1/3 c. milk + 1-quart water = 1-quart milk
5 1/3 c. milk + 1-gallon water = 1-gallon milk

If you don’t like the taste, just add a little more milk.  It will seem a little richer.

SHORT-TERM FOCUS: Cocoa
Who doesn’t like the taste of cocoa on a cool evening?  It’s so easy to buy this at the grocery store already packaged in a #10 can.  Instead of adding hot water as directed, try adding warm milk, or adding some instant milk to your mug for a richer taste.  If you want to experiment a little with the milk, you can get it in the bulk section at Winco (or at least you COULD). 

72-HOUR KIT FOCUS: Garden Seeds

Time to think about getting seeds.  My favorite place is here: Johnny’s Selected Seeds | Supporting Farms & Gardens Since 1973.  I think they have an excellent product.  PLUS, if you get their seed catalog (free), it has planting guides and germination guides and all kinds of good information like that.  BUT, they are more expensive I’ve found.  Here is what I like the most:

*Tropicana lettuce – produces for me really well.  Tropicana – Lettuce Seed | Johnny’s Selected Seeds

* Rouxai lettuce.  A rich dark color that adds trace minerals and vitamins to your salads.  Grows well here Rouxai – Lettuce Seed | Johnny’s Selected Seeds

* Estiva tomatoes are bred to resist cracking, which happens a lot here because of our cool nights then really hot days.  Estiva – (F1) Tomato Seed | Johnny’s Selected Seeds

In addition to Johnny’s seeds, I also order from

True Leaf.  True Leaf Market Seed Company | Buy Non-GMO, Heirloom, Organic Seeds  

As you can see, they have non-GMO, and heirloom.  Their seeds are about 1/2 the price of Johnny’s seeds.  But you can see which ones are heat resistant and stuff like that.  They have vegetables, herbs, and flowers.  Good variety. Then there is the Dollar Seed site:  Bulk Garden Seed Packs.  It doesn’t have the variety of the other sites, but they have heirloom seeds and everything is only $1 per pack.

MISC. FOCUS: Hand Warmers, Gloves

Here in So Cal, we don’t have a lot of need for these.  But it’s a good idea to at least have them.  We have a duffle bag in the garage with “winter clothes” or as we affectionately refer to them as “Indiana clothes”.  These are REAL winter clothes:  coats, scarves, mittens, gloves, thermals, etc, all we would need to have if we were without heat and it was very cold.  Had we not gone to Indiana, we probably would not have acquired such things.  As it was, we got a lot of them at thrift stores in Utah.  LOL.  Keep an eye out for stuff on sale, especially for kids.

FOOD STORAGE RECIPES

Sweetened Condensed Milk
from Preparedness Principles by Barbara Salsbury

2 c. dry milk
1 TB butter (or oil)
1/2 c. boiling water

Blend thoroughly with an electric mixer.  While beating, add 1 c. sugar.  Beat really hard until the sugar is dissolved.  This yields about 1 pint of sweetened condensed milk.  It will store covered in the refrigerator for up to 2 weeks.  

Sweetened Condensed Milk
from There’s a Cow in the Kitchen by Virginia Nelson

3/4 c. non-instant powdered milk (1 1/3 instant)
3/4 c. sugar
1/2 c. hot tap water
4 TB butter

Combine the milk and sugar.  Pour the hot water into a blender, add the butter.  With the blender going, pour in the milk and sugar mixture and blend until smooth.  Or you can use an electric beater to blend.

You can use sweetened condensed milk for all kinds of desserts.  You can use it as a glaze on a cake made from scratch.  You can add cocoa powder to the dry milk for a chocolate glaze for donuts or cakes.

Orange Banana Milk
from There’s a Cow in the Kitchen by Virginia Nelson
(We would probably call these “smoothies” today)

1 6 oz can frozen orange juice concentrate
1 medium banana
3 c. ice water
1/2 c. non-instant milk powder (3/4 c. instant)
1 TB honey or sugar

Blend.

Orange Julius copycat
from:  COPYCAT ORANGE JULIUS (+Video) – The Country Cook

1 12 oz. can frozen orange juice concentrate
1 c. milk (see chart above for making this with powdered milk)
1 c. water
1/3 c. sugar (as I’ve made this over the years, I’ve decreased the sugar to about 3 TB, but try it for yourself)
1 tsp vanilla extract

Get this going in a mixer.  Add ice cubes (about 12) 1 or 2 at a time.

---

All right, everyone, go be productive.  Be prudent.  Be wise.

Marti

Hi Everyone,

NOTES:

*  I found this handy chart on STORAGE CONTAINERS, what kinds there are, how to use them, and how much they hold.  

*  I’m not buying any more seeds this year.  But if you’d like to get a head start next year (I planted all my tomatoes in January), check this out:  DollarSeed Your One-Stop Seed Shop  All the seeds are $1.

*  I was watching my gardening lady and she gave 4 methods to treat earwigs (sigh, YES, I’m STILL having problems – mostly with lettuce.  As soon as it comes up, something eats the little leaves and leaves on a tiny bare stalk)

1. Traps (You can google this.  I made a bunch and haven’t caught a single one)
2. Diatomaceous earth.  I have some of this, but you have to reapply EVERY time you water, and if you water every day (like I do when it’s 100 degrees) that gets old.
3. Sluggo Plus – This is what I’m currently using and frankly, it doesn’t seem to be deterring any kind of munching creature.
4. Garlic Oil Spray:  1 bulb minced garlic, soak in 2 tsp mineral oil for 24 hours.  Mix into 2 pit water and add 1 TB liquid detergent.  Let steep for a few hours (overnight) and strain out the garlic.  To use, add 1-2 TB of the garlic mix and 2 c. water.  Spray on plants and dirt.  This spray also works for aphids, cabbage loopers, June bugs, leafhoppers, squash bugs, whiteflies.

LONG TERM FOCUS: Milk
Powdered milk today is SOOO much better than it was 30 years ago.  If you bought milk 20 years ago, you should probably get more.  By using powdered milk, you can then make yogurt, sour cream, cream cheese, sweetened condensed milk, whipped topping, buttermilk, day cheese, cottage cheese, bakers’ cheese, white sauce, pudding, etc.  

 A good estimate is 4 pounds per person per month. 

SHORT-TERM FOCUS: Juice
Each time you shop this month, as you pass the “kool-aid” racks, check the price for the large containers of drink mix.  Maybe pick up a lemonade, some Tang, and some red punch.  Your taste buds will thank you.

72-HOUR KIT FOCUS: Emergency Blanket

These fold up so small and easily fit in your pack.  I think you can get them for about $1.  Check the Dollar Store or Walmart.

MISC. FOCUS: Vitamins

I watched a doctor testify before a State Senate Hearing.  His complaint was that the medical community is giving patients positive COVID diagnoses and then sending them home to take Tylenol and either get better or get worse.  He proposed that teams of doctors get together to study what, if any, medications might be given to patients to help them fight COVID so they would NOT have to go to the hospital.  

Without getting into the middle of a debate on health options, it would help us all to strengthen our immune systems.

Some recommendations include:

Vitamin C
Vitamin D
Zinc

Add to these whatever other vitamins you might need.  I know that I take calcium and iron in addition to a multivitamin.  Especially as we go into fall and winter, we should make sure we are getting at least 4,000 IU of Vitamin D.

FOOD STORAGE RECIPES

Today’s recipes are from the book: There’s a Cow in the Kitchen, by Virginia D. Nelson

Buttermilk Pancakes

2 beaten eggs
2 c. buttermilk
1/4 c. vegetable oil
1 1/3 c. white flour
2/3 c. whole wheat flour
2 TB sugar
2 tsp baking powder
1 tsp salt
1 tsp baking soda

Stir together until moistened.  

Buttermilk Biscuits

2 c. flour (can use part whole wheat)
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
    Mix dry ingredients.
1/4 c. shortening – Cut in with a fork or pastry blender.
3/4 c. buttermilk – Add a little at a time.

   Knead lightly on a floured board.  Roll 1/2 in thick and cut with a floured biscuit cutter (or the end of a glass or jar).  Bake on an ungreased baking sheet at 450˚ for 10-12 minutes.

Buttermilk

1 c. non-instant dry powdered milk (or 1 3/4 c. instant)
3 c. slightly warm water
1/2 c. commercially cultured or previously made buttermilk

Combine ingredients.  Shake or beat until blended.  Cover and allow to stand in a warm spot until clabbered (6-12 hours).  When clabbered, the milk will be thick and smooth.  Refrigerate after the milk is clabbered.  It will be necessary to use a fresh start of commercial buttermilk occasionally, especially as your start gets rather old.  If you get a batch that won’t clabber, mix in 1/2 c. of fresh commercial buttermilk, and allow to clabber.

“If you don’t care for buttermilk as a drink, you may wonder how you can keep a start of buttermilk on hand without it going bad.  Buttermilk has a relatively long shelf life (2-3 weeks) because it is already soured.  With a little planning, you will find plenty of things to use it in.  The most common are chocolate cake, buttermilk waffles, pancakes, muffins, etc.  Buttermilk is also used in making cottage cheese and  baker’s cheese.”

---

Carry on, everyone.

Marti

Hi Everyone,

Please, please be vigilant in preparing.  We KNOW that natural disasters are going to increase in frequency and severity.  And whether the pandemic is contrived or real (I don’t want to get into that argument), it probably won’t be the last.  The scriptures talk about the plagues of the last days.  In my own mind, I can name a few health issues I would consider plagues, but it could be we have only begun to see what could happen.  We HAVE to be responsible to protect our families.  Food, medicine, shelter, water.  As we so vividly saw, we cannot rely on church or state when things shut down.  In the Old Testament, there is a story of Joseph who was sold into Egypt.  The Pharaoh was given a dream about 7 fat cows followed by 7 lean cows.  Joseph interpreted the dream to mean 7 years of plenty followed by 7 years of famine.    He told the king that Egypt should store food for 7 years to prepare for the lean years.  I feel like, after 2020, we have been given a reprieve and are experiencing some “fat” years again.  But I feel like lean years are ahead.  Take advantage of the “plenty” now, before it’s too late.

NOTES:

*  Garden news this week.  I still have the shade cloths over the garden.  I’ve been replanting all the lettuce, but the cat keeps walking through the tubs.  So now, I’ve got metal grids over the tubs, and shade cloth over that.  The indeterminate tomatoes are so tall, I’m going to cut the tips off and let some of the suckers grow lower on the stems.  I finally have some yellow squash again, but the zucchini is not having any of this heat.  Every day, I go out to the garden with scissors and spray.  I feel like I’m going into battle.  LOL

*  Food shortages may be in our future.  Don’t panic.  Just prepare. With record-low inventory going into the pandemic, California tomatoes wither under drought and limited irrigation water – The Washington Post

*  This came up on my Facebook feed this week.  Maybe someone is looking for some way they can serve.   Volunteer — Miry’s List.  

*  If anyone is interested, there will be a “Be Ready Utah” webinar on Thursday, September 16 from 6-9 Mountain time. Topics include Family Disaster Plans, Water Storage and Filtration, and What Families are doing to Prepare.

LONG TERM FOCUS: Potatoes

This month’s focus has been potatoes:  dehydrated hash browns, dehydrated potato slices, and potato flakes.  Whether you purchase them in bulk and repackage in mylar bags, or buy them in #10 cans, potatoes are a filling comfort food.  Along with rice, they are gluten-free and can take the place of pasta in many dishes.  The recommended amount is 1 #10 can per person per month.  I can’t imagine that any of you have never used potato flakes.  Just in case there is a “I-always-use-real-potatoes” reader out there, making potato flakes taste good requires water, milk, butter, and salt.  You might want to store some butter  Augason Farms Butter Powder 2 lbs $38.99.

Can you store potato pearls?  Yes, of course.  But potato pearls (just add water) have oils and will go rancid.  Shelf life is 12-18 months, and longer if kept cool and dark.  But they WILL spoil.  So, rotate, rotate, rotate!!!

SHORT-TERM FOCUS: Dehydrated Onions & Garlic
So, I found large containers of minced onion and minced garlic in the spice section at Winco.  They were about $5 each?  I pretty much use the dehydrated onions exclusively now, and I wanted to see how the garlic works as well.  I use the jars of minced garlic now but wanted to see how the dehydrated will work for long-term storage.

72-HOUR KIT FOCUS: Knife Sharpening Stones

We’ve been putting together a “camping” box and then adding to it another box that would be an “evacuation” box.  We gathered up maybe 4-5 small hatchets.  NONE of them are sharp.  So, I bought this:  Knife Sharpening Stone Set

Then I watched this:How To Sharpen a Knife with a Whetstone – Kitchen Knife Sharpening – YouTube

It’s a developing skill.

MISC. FOCUS: Insect Repellant

We lived in Indiana for two years.  While there,  we had spray cans of Off in the car, and next to the front door.  We never left the house without spraying ourselves.  And if we forgot, we had some in the car.  I think some movie I watched once had a line that said, “Just assume everything out there wants to eat you.”  Pretty much.  Typically, I seldom use it.  But when we go camping, I bring it along.

FOOD STORAGE RECIPES

Today’s recipes come from Simple Recipes Using Food Storage compiled and printed by CFI, Inc. (Cedar Fort, Inc, Springville, Utah)

Cheesy Potato Casserole
(all these ingredients can be found at Winco in the bulk section)

2 c. dried potatoes – Cook in 6 c. boiling water and 1 tsp salt until tender.  Drain
2 TB powdered butter
4 TB milk powder
1 c. water
1 TB powdered cheese

Add, blend well, and place in a greased 9 X 13 baking dish.  Top with buttered bread crumbs and bake at 350˚ for about 20 minutes or until heated through.

Variation:  Try adding canned tuna, salmon, clams, or Spam

Hamburger Pie

(As a child, my mom called this “Shepherd’s Pie)  It’s basically a layer of meat, a layer of green beans, a layer of potatoes, and cheese on top.

Season the meat the way you like it.  For me, that’s adding a little rehydrated onion, maybe a little garlic, and a can of tomato sauce.

The recipe calls for: a layer of meat
1/2 chopped onion (cook with the meat until tender)
1 can tomato soup
pinch of thyme
pinch of marjoram
dash of chili powder
salt and pepper
Layer of green beans (just use canned beans).  You can mix the beans with the meat, or just layer on top.
A layer of potatoes – use potato flakes and follow directions to make 2-3 servings OR use dehydrated potatoes that have been cooked to tender.

Stir 1 egg into the potatoes and season with salt and pepper.  Drop-in mounds on top of the meat mixture.  (I like to spread my potatoes over the meat).

Sprinkle with cheese.  Bake 350˚ for 30 minutes or until heated through.

Potato Soup (using potato pearls)

2 c. very hot water
1 c. potato pearls

    Combine and let potatoes puff up.  Add:
2 c. milk or half and half
1/2 c. chicken broth
1/2 c. finely chopped celery
1/2 tsp onion salt
dash of garlic salt
chopped onion (fresh or dehydrated) to taste

Other options:

frozen or freeze-dried vegetables
cheese
potato cubes or hash browns
chopped ham
clams
Spam

Heat and serve

---

Carry on, everyone.
World events continue to remind us that we need to get ready.
Be consistent.  Be committed.  Be prepared.

Marti

Hi Everyone,

NOTES:
*So I decided to save some seeds.  I have two tomato plants that I really like.  One is a cherry tomato, and the other is like a mini-cherry tomato.  Every 

day I go into the garden, I take off the ripe ones and plop them in my mouth.  They have a “burst” of flavor.  So sweet.  But, I bought the plants and not the seeds.  So…I thought I would try saving the seeds.

I scraped seeds from 3-4 ripe tomatoes and put them in water.

The directions said to let them sit for 2 days, but NOT too long.  So, 2 days it was.  Then I strained them and spread them out to dry.

A kind of gel surrounds tomato seeds.  The two days of soaking are supposed to “free” the seeds.  The mini cherry tomato seeds probably could have used another day.  The cherry tomato seeds look good.  I decided to plant 3 of each kind, to see what I’d get. 

They came up in 5 days!

This only means the seeds are viable.  We’ve yet to see exactly WHAT kind of tomatoes I get from them.  BUT…… no matter what…..it will be food!

*  You can still plant. Late Summer & Fall Garden Planting – YouTube  Here in So Cal, we are zone 9b.  Our first frost date is Dec. 15.  That’s 117 days.  Even though you have the time, you will need to have a place that gets good sun.  As the temperatures decrease, you will need sun, especially if you want to plant another crop of zucchini, cucumbers, beans, or tomatoes.  Cauliflower, carrots, turnips, beets, peas, and broccoli are “cold weather” vegetables.  Go ahead and plant them.  If we DO, by chance, have a frost in December (we usually get them in Feb & Mar), the frost will NOT kill the plants.  But, the shortened days tend to extend the growing time…. so…. lots of sun is the key!  Especially after we pass the Autumn Equinox, I have to move my garden out by the pool and into the sun.  I started my second crop last week.  They look so nice not eaten by bugs and covered with blight.  LOL, You still have time!

*  I saw a good article about the first 72 hours after a disaster.  Her basic advice is NO ONE IS COMING TO HELP YOU!!!  Why the First 72 Hours After a Disaster Are Critical Of course, we all belong to a community (church, family, friends), and hopefully, we won’t be totally alone.  But you cannot count on ANYONE to support you.  It’s an interesting read with some good ideas.

LONG TERM FOCUS: Potato Flakes
Check out this video:  Storing Instant Potato Flakes in Long Term Food Storage – YouTube  Basically, she vacuum seals them, but she puts them in paper lunch bags first.

SHORT-TERM FOCUS: Feminine Hygiene
It’s a reality, ladies.  Time to think about this.  Check out this article:  Periods and the Apocalypse: How to Deal with Feminine Hygiene during Disasters.  Start with just buying a month or two ahead.  Do that every month until you have a stockpile stored.  Just like TP, you will NOT want to be caught without any supplies.

72-HOUR KIT FOCUS: Cash
Time to add some money to your kit.  Maybe you can find a hiding place in your car for a few $10 bills.  You should put some cash in EVERY 72-hour kit.  The amount will depend on you.  It would help if you also had cash at home, preferably in a fire-safe box.  How much?  The suggested amount is 3 months’ worth of income.  I WISH I could do that.  But something is better than nothing.  $5 here and $2-3 there will add up.

MISC FOCUS: Bath Tissue
It’s time to stock up on TP.  According to Google, the average person uses about 100 rolls of TP a year.  We have 2 people, so if I store 100 rolls, that will last me 6 months.  But, we know all rolls are NOT equal.  The Costco packs have 30 rolls.  If I store 3 of those packs, I’ll have 90 rolls – close enough.  Luckily, you can store it in the attic, or the rafters of the garage, or even outside in a container or under a tarp.  The best estimate would be to keep track of how much you buy for your family size.  Do you buy TP every time you shop?  Then buy 2 each time and put one away.  Didn’t you find it odd (ironic, funny, a little scary) that TP was the first thing to disappear from the shelves?  What about a long-term solution?  Well, it’s not too nice, but instead of throwing away any old towels, just cut them in squares (about 6 inches X 6 inches).  They could be used in emergencies, then soaked in buckets with a little bleach water, washed, and reused.  This is how we did baby diapers in the dark ages.  You gotta admit that 4 towels, cut into squares, will take up a lot less space than 100 rolls of TP.

FOOD STORAGE RECIPES

Refried Beans

I “used” to make these – when I was young and poor.  They are pretty inexpensive, just time-consuming.  BUT, there is no need to store dehydrated refried beans.  I’ve tried the dehydrated refried beans, and I didn’t like them.  I much prefer this recipe if you’re going to DIY.

Soak 2 c. pinto beans and 1 chopped onion overnight in 2 quarts of water.  (You can boil first, or not.  I prefer to boil)  The next day, drain and cover with clean water.  Simmer beans until tender (1-2 hours). You can do this any time during the day. Check it partway through to see if you need to add a little more water.  Don’t let them burn (I may have done that before).  Add 1 tsp salt (or to taste).

Option 1.  Add about 1/4 c. oil and mix with an immersion blender. 

Option 2.  I didn’t have an immersion blender in the ’70s, so I would drain the beans, add some oil to a frying pan, dump in the beans and mash with a fork.

They are SOOO good this way.  So easy to change this recipe.  Add some bell pepper to the water as it simmers.  Add some tomato sauce or paste when you mash them.  Add something spicy?  Add some salsa?  Lots of ways to flavor them.  Roll in a tortilla with or without meat and cheese.  Makes a filling meal.

Brigham’s Buttermilk Doughnuts
(a pioneer recipe from Cookin’ With Home Storage by Peggy Layton.  This recipe came from Brigham Young’s wife, Emily Dow Partridge Young.)

2 c. buttermilk
2 eggs, beaten
1 c. sugar
    Combine and mix well
2 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
5 c. flour
     Combine dry ingredients and add with
1/4 c. melted butter or oil
Mix and roll to 1/4 inch thick.  Cut with a doughnut cutter.  Fry in hot oil until brown.  Drain and sprinkle with sugar.  

Little Jake’s Mashed Potato Boats
from Cookin’ With Home Storage by Peggy Layton

Shape 8 pieces of tin foil into boat shapes.
2 TB dehydrated onion minced
      In a small cup, add the potatoes to some hot water and soak for 10 minutes.  Drain
4 c. of mashed potatoes made with instant potato flakes or potato pearls
To the mashed potatoes, add the rehydrated onions,
1/4 c. dried butter or margarine powder (or use regular butter or margarine)
1/4 c. dried cheese powder (you can get this at Winco)
salt and pepper to taste
bacon bits if you have them.

Spoon the potato mix into the foil boats.  Sprinkle paprika on them.  Bake 350˚ for 20 minutes until lightly browned.

---

Carry on, everyone.
World events continue to remind us that we need to get ready.
Be consistent.  Be committed.  Be prepared.
Marti

Hi Everyone,

NOTES:

*  I found another great resource for helping families be prepared for emergencies.  It includes ideas for avoiding debt, How to Make an Emergency Communication Plan, getting an adequate education, and keeping a reserve of food.  Links and videos are included.  Emergency Preparedness

**  Some ideas for diagnosing garden problems:

THIS is the story of my garden:  Something is wrong.  I spend time worrying and researching.  When I finally decide what it is, the problem has exploded and then I frantically prune, spray, and babysit the plants until I can get it under control, cursing myself for letting it go so long.  Really, you need to be in the garden often to monitor what’s going on.

LONG TERM FOCUS: Dehydrated Hash Browns

Several months ago, I bought some of these:  Idaho Spuds Premium Hashbrown Potatoes 4.2 oz, 8 Pack.  I liked how you just fill up the container with boiling water, let them sit 12 minutes, then dump in the frying pan.  Well…… I found the same thing in the bulk section of Winco and bought a BIG bag.  The dehydrated potatoes are sold by weight, and they weigh next to nothing.  I took a baggie of the dehydrated hash browns with us camping.  I filled a red cup 3/4 full with dry potatoes, poured boiling water in the cup and let it sit for 12 minutes.  I poured off the water and dumped the potatoes right into the frying pan.  I fried them in a little butter.  They were perfect!  I’m going to go back and get more.  I’ll probably seal them in mylar bags.  Trying to vacuum shrink them won’t work because they are “pokey” and will poke holes in the plastic as it shrinks.  Another idea is to cut off the tops of 2 2-liter soda bottles, cut a slit in one so it will slide into the other one, and store potatoes that way.  OR, any kind of bug-proof container.

The product above from Amazon only has 8 containers and is over $16.  In essence, it is 2 pounds of potatoes for $16.  THAT’s a lot of money.

SHORT-TERM FOCUS: Green Chiles

I have a few recipes that call for green chiles.  Watch for them to go on sale, and pick up 4-6 cans.  Write the date on them (I do month and year 8-21) and put them in the pantry, or under your bed, or in the closet.

72-HOUR KIT FOCUS: Emergency Contacts

I still remember my phone number from grade school.  But I can barely remember my husband’s cell number and I have to check it EVERY TIME!  You don’t need to include all phone numbers ever.  But on a 3X5 card – better a 4X6.  One side can be for personal numbers.  All immediate family members, a close relative, maybe a neighbor or best friend.  Be sure to include an out-of-state number as well.  AND make sure to put your address on this card.  On the other side, including police, poison control, emergency doctor, or any other emergency number you can think of.  

Get your kids to fill out their own cards for their own kits.  Talk about what kind of emergencies they might have. 1)  At the school I taught at, there was a sighting of an armed gunman.  The school locked down as police patrolled the area.  It was super scary for the kids and a little nerve-wracking for the teachers as well.  2)  There could be an earthquake during school.  Let the kids know their teachers will take care of them.  3)  One time my kids got lost at the beach.  Of course, they didn’t have a 72-hour kit with them, but it gave us a good chance to talk about getting lost and what to do.  4)  One time I drove home and left one of my kids at the store.  Ditto above.  LOL

What happens if they are home alone (because you ran to school to pick up someone, or dashed next door to borrow sugar, or whatever) and there is an accident.  

What if YOU have an accident?  What should the kids do?

The reason we practice disaster response at school is so this doesn’t happen:  Kindergarten Cop-Fire Drill – YouTube  You should also talk about and have practices at home so kids will be calm and know what to do.

MISC FOCUS: Hand Can Opener

It IS possible to open cans without an opener.  This only works if you are in the city, or can find a sidewalk or piece of concrete.  How to Open a Can without Can Opener – Zombie Survival Tips #20 – YouTube

You can search on YouTube for other videos of opening cans with knives or sharp instruments.

Your easiest option, however, is just to purchase a good can opener.  In fact, I hardly use my electric opener anymore.  For #10 cans, I invested in one of these:  Swing-A-Way Easy Crank Can Opener, One Size Fits All, Black: Kitchen & Dining

It doesn’t fit in my drawer, so it is with my emergency stuff.

FOOD STORAGE RECIPES

Stuffing Casserole

I like this one because it is totally shelf-stable.  I have NOT yet learned how to dehydrate my own stuffing from leftover bread, but how hard can that be???  For now, I just buy stuffing, then vacuum seal the bags so the pantry moths don’t get into them.

4 c. stuffing
1 c. melted butter
Mix together.  Put 1/2 of the stuffing mix on the bottom of a 13 X 9 casserole dish.
Filling:
1 1/2 c. peas
1 c. milk
1 can Cream of Chicken soup
1 can Cream of Celery soup
3 c. chicken (I usually use 1 jar which is only 2 c.)
2 TB dry onions
Simmer in a small pan until mixed and heated.
Pour filling over stuffing.
Top with remaining stuffing.
Bake 375˚ for 30 minutes.

Chicken & Broccoli

Although I use fresh or frozen broccoli in this recipe, you can easily substitute freeze-dried broccoli.  Just rehydrate it first.  Cook broccoli and set aside  If you boil a fryer, debone and keep the broth.  If you use canned chicken, you will need bouillon for chicken broth.

Sauce:

Melt 1/4 c. butter
Blend in 1/4 c. flour  It will be thick.  Let it bubble a little to dampen the flour taste.
Add 2 c. chicken broth.  Stir and heat to make a nice sauce.
Add both cans of soup and blend
Add 1 c. cream.
In a 13 X 9 pan, layer broccoli, a little sauce, chicken, more sauce
Top with 1 c. cheese

It’s really good served with mashed potatoes

Bean Chowder
From Cookin’ With Home Storage by Peggy Layton

It doesn’t specify, but I’m thinking this will feed 4 people?  3/4 c. dry beans = 2 1/4 c. cooked beans

3/4 c. dry beans – soak overnight and pour off the water.
3 c. water
1 1/2 tsp salt
Cover and boil until almost done, about an hour.
3/4 c. diced potatoes (Can use canned or dehydrated)
1/2 c. chopped onion (or 1 TB dry)
Cook 30 minutes more.
In a separate bowl, mix 1 TB butter and 1 1/2 tsp flour.  Stir into the beans.
3/4 c. diced tomatoes (about 1/2 jar)
1/3 c. green pepper, or 2 tsp dehydrated
Cover over low heat for about 10 more minutes until thickened.
1 1/2 c. milk – Stir in and serve.

Doesn’t this sound like one of those recipes you can add just about anything to?  Add some meat?  Some corn, beans?  Whatever you have on hand.  Throw some barley or lentils into the mix.

Serve with warm biscuits or bread.  

Let’s be kind to each other this week.  Let’s assume we’re all doing the best we can.  Make “being prepared” part of something you think about all the time – especially every trip to the store.  Just a little at a time.  Baby steps.

Be consistent.  Be committed.  Be prepared.

Marti

Hi Everyone,

NOTES:

**What do you do when it all goes wrong in your garden??  Email the helpline with questions and a photo. 

Riverside West County:  anrmgriverside@ucanr.edu;  Riverside East County and Low Desert: anrmgindio@ucanr.edu

Check your local region for your local university help.

**  Speaking of things going wrong, I’ve had this white powdery stuff on my beans.  I THOUGHT it was powdery mildew.  I know that’s what I have on my squash because there are little white circles.  But the bean leaves were turning white.  I sprayed with a fungicide like crazy, and with Captain Jacks.  Now that the infestation is affecting everything, I can see that it’s spider mites.The leaves were turning white.

Little webs were visible.  I sprayed with Neem Oil yesterday.  The last time I used Neem Oil, it burned the plant completely.  But I think back then I sprayed in the heat of the day.  This time, I waited until it cooled off at night.  So, we’ll see how this turns out.  THIS year, in particular, is one of those years that makes me question why I’m even bothering to garden!!!

**Here is some info I found useful for removing permanent marker:

*  I have never saved seeds.  Every year I spend a lot of money on seeds.  I thought this video was really instructive, and THIS year, I’m going to give it a try.  How to Save Seeds of All Sorts | A Complete Guide to Garden Seed Saving | Frugal Gardening – YouTube

** When I was at Winco last week, I saw they had big bunches of spinach for about $1 each.  I bought three bunches.  I rinsed them well, then dehydrated them.  I got 3-pint jars packed full of dehydrated spinach leaves.  Now I can add those to soups and casseroles for extra nutrition.  I feel like this was a pretty good $3 investment.

LONG TERM FOCUS: CARROTS

A #10 can of dehydrated carrots contains about 45 servings.  The estimated shelf life is 25 years if freeze-dried.  Dehydrated Carrots will store for 10 to 15 years in a sealed #10 can (oxygen absorber included) under ideal storage conditions (cool, dry place). Once opened, they an average shelf life of 6 to 12 months.  To rehydrate carrots, add one part dried carrots to four parts water.  Let soak for 20 minutes, and then drain excess water.  The cost used to be $9.00 per can, but this item is temporarily not available from the Church Store.

Carrots are available from Augason Farms  Amazon.com: Augason Farms Dehydrated Diced Carrots 2 lbs 6 oz No. 10 Can: Sports & Outdoors for $17.89.  

Another option is to make your own.  You can buy bulk carrots (those HUGE bags at the grocery store) for about $7??  Then dehydrate them yourself.  This is what I did.  MUCH cheaper.  I put the dehydrated carrots in quart jars and vacuum sealed them.  

The advantage of doing it yourself, aside from the huge saving in cost, is that the commercial brands usually have diced carrots or carrot shavings.  When I dehydrated my own, I cut the carrots into coins so they look more like fresh carrots when they are cooked.

SHORT-TERM FOCUS: Vegetables

You have three options for veggies.  Canned is easiest.  Canned vegetables can actually be stored for 5-6 years.  BUT, this is something you definitely want to rotate.  Personally, I have corn, beans, and diced tomatoes.  I canned a bunch of diced potatoes about 3 years ago and they are almost gone.  I also canned carrots, but I find that I use my dehydrated carrots more often.  

Your next option is dehydrated veggies.  I use onions, green peppers, and celery the most.  I also have zucchini (but confess I have never used it.)

The third option is freeze-dried.  I have a few cans of freeze-dried vegetables.  But here’s the thing.  Freeze-dried food maintains its shape.  As a result, the amount of food in the #10 can is limited.  Freeze-dried broccoli only contains 20 servings, compared to the 45 servings of dehydrated carrots.  I tried to dehydrate broccoli once and it just wasn’t pretty.  Suppose you have a family of 4, and broccoli gets used twice in your 19 recipe collection, then you would need 152 servings for one year = 8 cans.  

Keep in mind that if you exclusively have dehydrated and freeze-dried food, you will need more water to prepare them.  Canned vegetables, although they take more space and are heavier, have water.  In a real emergency, this water could be drained and consumed.

72-HOUR KIT FOCUS: Family Photo

You should take a picture of all your children at least once a month.  Get in the habit of taking a family photo every month or so.  Choose a good family photo, and make a copy for everyone’s 72-hour kit.  Doesn’t have to be fancy.  Put names and dates of birth on the back.

MISC FOCUS: Duct Tape

You know what they say, If you can’t fix it with Duct Tape, you haven’t used enough tape.

FOOD STORAGE RECIPES

Farmhouse Chicken Pot Pie
from Cookin’ With Home Storage by Peggy Layton

2 c. canned chicken
1 TB chicken bouillon
2/3 c. flour
8 c. water
1/2 c. dehydrated carrots
1/2 c. dehydrated peas
1/4 c. dehydrated onions
1/2 tsp pepper
pie crust pastry

Line a casserole dish with pie pastry.  Cut chicken into small pieces.  Combine chicken, bouillon, flour, carrots, peas, onions and pepper in a large saucepan.  Add water.  Cook over medium heat until it forms a smooth thick gravy.  Pour into pie crust-lined casserole dish.  Cover with another pie pastry sheet.  Bake 400˚ for 35-45 minutes until browned.  *Variation:  Instead of using pie crust, pour the chicken combination into a casserole dish and top with biscuits.

Danish Meatball Soup – Pioneer Recipe
from Cookin’ With Home Storage by Peggy Layton

6 carrots
4 potatoes
1 onion
2 stalks celery
1/2 tsp salt
water
Wash, peel, and cut up vegetables.  Cube the potatoes.  Cook with 1/2 tsp salt and enough water to cover until vegetables are tender.

Meatballs:

1/2 lb hamburger
1/4 tsp sage
1/2 tsp salt
1/4 tsp pepper
1/2 slice bread
1 TB cream or evaporated milk
1/2 TB flour
1 egg

Combine all ingredients for meatballs.  Form balls and fry until cooked.

2 c. beef bouillon
2 TB chopped parsley

Combine beef bouillon, parsley, meatballs, and vegetables together into a soup.  Heat and serve.

Split Pea Soup
True Confession:  my FAVORITE split pea soup is this:  Lysander’s Split Pea Soup Mix, 13 Oz – Mariano’s. Something about the flavor packet that’s included that I don’t know how to duplicate. Unfortunately, Lysander soups are really hard to find.  Soooo, I’ve experimented with my own recipes and settled on this one.

1 lb split peas – soak in water overnight
Brown 1/2 lb bacon
Add 1 diced onion
2 celery stalks diced
2 carrots peeled and diced
1/2 lb pork sausage – optional
Brown all these together until onion is tender
Drain peas and add the vegetables to the soup pot.
2 quarts chicken stock – Add and simmer
I also like to add diced potatoes to this soup mix.
At first, I thought it was a little weird to have carrots and potatoes in the split pea soup.  But, I really like the taste and variety.  

---

Remember to do ONE thing this week toward being more prepared.  What do you need?  Batteries?  Food?  Extra vitamins?  More bandaids?  

Maybe while you are buying school supplies, you can get a small composition book and a pencil for everyone’s 72-hour kit.  Let your kids put your most important phone numbers and addresses in the book.  Whatever you do, something is better than nothing.

Be consistent.  Be committed.  Be prepared.

Marti

Hi Everyone,

NOTES:

• Here are a few short videos to help with your garden.  Raised Bed Gardening for Beginners: Summer Vegetable Planting – YouTube
• DIY Garden Trellis For Under 20 Dollars – YouTube
• In fact, here is a whole collection of videos.  Kellogg Garden – YouTube
• I decided to inspect the backs of all the leaves in my garden.  When I got to the green peppers, I saw this!  

• Not one hundred percent sure, but I’m pretty sure those are eggs of some plant-nibbling creature.  At first, the backs of the leaves only had a few and I scraped them off with my nails.  But then the leaves began to be covered with eggs.  So, I set the hose to “jet” and started squirting the backs of the leaves.  Can you picture this scene?  The water was squirting everywhere, especially in my face.  But I got most of the leaves cleaned.  Now, I just have to check it in a few days and see if any of them have hatched, then spray them with Captain Jacks.  I’m pretty sure I prevented the total destruction of all my green peppers.

SHORT TERM STORAGE: Spices

A lot of my spices get used so rarely, that I don’t have to think about storing them.  Allspice, for instance.  I use it in just one recipe. Others, like Italian, I use a lot.  Just make a mental note of what you use often, and pick up some in bulk at Winco.  Depending on how much you want to store, you can store things in little Tupperware containers, or spice jars.  Something like this:  Ball 4-Ounce Quilted Crystal Jelly Regular Mouth Jars with Lids and Bands, Set of 12: Kitchen & Dining.  Personally, I vacuum seal mine “storage” spices in about 1/4 c. portions.  If you would like to do the same, and if you will buy a roll, I will be more than happy to vacuum seal whatever you have.  I can vacuum seal the jars, as well.  Removing the air will help the spices last longer.  If you google it, they will tell you that spices lose their flavor after a year.  My spices that have been vacuumed have still been flavorful after 4-5 years.

Spices make all the difference when you are eating bland food like beans or rice.  You can make your own spice mix.  Here is a useful chart:

These combinations are made from the following 22 spices:  allspice, basil, bay leaf, cayenne, celery salt, chili powder, cinnamon, cloves, cumin, garlic powder, ginger, marjoram, mustard seed, nutmeg, onion powder, oregano, paprika, pepper, rosemary, sage, salt, and thyme.  Depending on how often you use each of these, it might be more cost-efficient to just buy the mixtures.  Again, if you list your favorite 20 recipes, you should be able to come up with a good list of spices to store.

72-HOUR KIT FOCUS: Toilet Paper

It would be a smart idea if every 72-hour kit had something that could be used for emergency TP.  I put a roll of bath tissue in a baggie and put that in each of my packs.  OR, you could just include a small package of kleenex. 

MISC FOCUS: Laundry & Dish Detergent

So, as promised, I marked the date that I opened my liquid dish detergent – June 30.  Just today (July 28, I used the very last of that bottle.)  Exactly 4 weeks.  If I keep at least 6 bottles of detergent, that will last me for 6 months. 

FOOD STORAGE RECIPES

Spices used in these recipes include:  onions, parsley, pepper, vegetable bouillon, salt, pepper, Italian seasoning, garlic, cumin, chili powder, garlic salt

McCormick spices are on sale this week at Albertsons for 30% off.  I always buy my spices in bulk at Winco.  

Lentil Barley Stew

I’ve made this a few times, and it’s good.  It calls for a carrot, (dehydrated carrots could be substituted), and a parsnip.  Until I made this, I’d never used a parsnip and had to kind of search the fresh vegetables to find it.  The lentils and barley could be stored long term.

1 medium carrot sliced
1 medium onion diced (or 2 TB dehydrated)
1 medium parsnip peeled and sliced  (in an emergency, you could substitute dehydrated celery or any other vegetable that would go good in a soup)
3/4 c. lentils, rinsed
1/2 c. barley rinsed
28 oz. vegetable broth
2 tsp dried parsley
1/4 tsp pepper

Bring to boil and reduce to simmer.  Cook 25 minutes till done.

Southwest Beef Stew

1-pint ground beef (or 1 lb. ground beef browned and drained)
1 16-oz can corn
1 can black beans, rinsed and drained
1 can diced tomatoes with chiles
1 c. salsa
3/4 c. water
1 tsp cumin
1/2 tsp garlic salt
1/4 tsp chili powder
2 c. tomato juice OR 8 oz tomato sauce and 8 oz. water 

Heat 20 minutes 

Serve over pasta

Beefy Rice

1 c. rice
2 c. water
1 can Cream of Mushroom soup
2 TB beef bouillon
2 TB dry onions
1 tsp salt
1/2 tsp pepper
1-pint ground beef OR 1 lb ground beef browned and drained.

Cover and simmer on very low heat for 20-30 minutes until all the water is absorbed.

Get in the habit of once or twice a week using something from your food storage.  If you do this, you will automatically rotate all your food in a period of about 5 years.  Check this list to see how you are doing.  Something is better than nothing.  Be consistent.  Be committed.  Be prepared.

Marti

Hi Everyone,

Time for a disclaimer again.  I am NOT an expert.  I do NOT have any kind of degree in agriculture, nutrition, or food storage LOL.  BUT, I have a lot of experience that I’m happy to share.  Each day in the garden is a big experiment for me as I battle insects and diseases.  Each time I cook with my food storage or try different recipes, I’m adding to my reserve of knowledge.  Over the past few years, I’ve learned to maintain a sourdough starter, sprout alfalfa seeds, and use herbs for medicine.  I’ve felt prompted to do all this and have just tried to follow those promptings.  There is always something to learn.

NOTES:

• I have had people ask me about storing food in plastic bottles.  Here is a great article that answers EVERY question.  What kind of bottles work best?  What kind of bottles should you NOT use?  How long can you store in plastic bottles?  Packaging Dry Foods in Plastic Bottles for Long Term Food Storage – The Provident Prepper
• I actually went to their home page:   the provident prepper.org, and found a lot of really good information.
• We’re into July hot and heavy.  Here’s what you can do in your garden:  Summer Gardening: July Garden Checklist Zones 9-10 | Kellogg Garden Organics™
• Confession:  I have never made homemade tomato sauce from fresh tomatoes.  However, now I have 2 gallon-sized bags of orange grape tomatoes and I don’t know what to do with them.  THEN, I found this video.  I’m anxious to try it.  I have fresh basil in the garden, so I’ll add that as well and let you know how it turns out.  The FASTEST Tomato Sauce Recipe – YouTube
• Gardening Tip from USU Extension.  He talks about the heat, about blossom end rot in tomatoes, and zucchini.  (874) July Gardening Tips & Checklist – YouTube
• I’ve finally decided to make some earwig traps. I did this:   Daves Earwig Trap – YouTube.  I set them out late one night and checked them in the morning by dropping them in a bowl of water.  Nada.  Upon closer inspection, I found little tiny green worms.  Yeah.  Time for Captain Jack’s spray.
• Tally Hansen let me borrow a food storage recipe book.  I liked it so much, I ordered one for myself.  It has a lot of good recipes – especially for wheat.  In addition to just cooking the wheat, it tells you how to substitute wheat in all kinds of dishes, how to use sprouted wheat, how to make wheat crackers, and wheat treats with a honey glaze.  I just couldn’t begin to copy the recipes I liked so I just bought it.  Simple Recipes Using Food Storage: Lyndsee Simpson Cordes, Lyndsee Simpson Cordes. In addition, there are recipes for using ALL your food storage items.

LONG TERM STORAGE: Garlic

I stopped mincing garlic a long time ago.  I use the minced garlic in the jars in the produce section.  As long as you’re storing onions, get several jars of garlic.  My daughter has that BIG jar.  I don’t have room in my fridge for that, so I just store lots of little jars.   Think about how much you use.  I go through about a jar a month.  Store accordingly. 

SHORT TERM STORAGE: Chocolate

Are you thinking you’d like some comfort food made with chocolate when things go south?  Then you’ll want to store some cocoa.  Unfortunately, chocolate in any form does not last 30 years, so you’ll have to make it part of your pantry that gets rotated.

You’re Storing Your Chocolate Wrong: From Cocoa Powder to Bar — Here’s What You Need to Know | Kitchn  The bottom line is that as far as the cocoa powder is concerned unless it smells bad or has mold, it’s safe.  Try to get it rotated within 3-5 years.  Winco has cocoa in their bulk section.  I filled up 2-quart jars with cocoa.  That should last me a few months anyway.  LOL

72-HOUR KIT FOCUS: Knives

Remember last week when we talked about knives?  This video shows you 10 skills in 10 minutes that you need a knife for.  10 Bushcraft Knife Skills in 10 Minutes – YouTube

Okay, this is NOT about knives.  But I just saw this in my inbox and had to share.  Disclaimer – I have NOT seen it yet.  But it looks like JUST the kind of thing I need. Be Ready Utah PrepCast Episode 22: Cooking without Utilities, Segment 5 Solar Cooking – YouTube

FOOD STORAGE RECIPES

Here are some of my best cocoa recipes

Hot Fudge Sauce
It’s really good! This fills a pint jar to the brim.

2 TB unsalted butter  (If you only have salted butter, omit the salt below)
2/3 c. heavy cream
1/2 c. light corn syrup
1/4 c. dark brown sugar (pretty sure I used light brown sugar)
1/4 c. cocoa powder
1/4 tsp salt
Simmer all these ingredients for 3-5 minutes until smooth.  Remove from heat.
1 c. (about 1/2 package) of semi-sweet chocolate chips. Add in and stir to melt
1/2 tsp vanilla – Add last

My Chocolate Cake

(I call it mine because I actually tweaked the ingredients a little from the original)

3/4 c. butter
2 c. sugar – Cream butter and sugar
2 eggs
1 tsp vanilla
Add and beat 1 minute

In a separate bowl mix:
2 c. flour
3/4 c. cocoa
1 1/4 tsp baking soda
1/2 tsp salt

Add this to the batter alternately with
3/4 c. buttermilk and
3/4 c. water

Start and end with the flour

For a 13 X 9 pan, grease and flour

Bake 35-40 min.

I ALWAYS use cream cheese frosting on this cake
1 stick butter softened
1 8-oz package of cream cheese softened
About 1 tsp vanilla

Then add powdered sugar until you have the consistency you want ) at least a pound.

Texas Sheet Cake

This is known by a variety of names.  I like it because you cook it on a cookie sheet – a jelly roll pan with sides?? Not sure what you call it.

2 cubes butter
1/2 c. shortening
4 TB cocoa
1 c. water

   I mix this in a pan and cook over low heat until everything melts and mixes.

In the bowl I put:
2 c. flour
2 c. sugar
Then I add the melted butter and cocoa to the flour and mix well.
1/2 c. buttermilk  Add this first, so it will cook the mix and not cook the eggs when you add them.
2 eggs
1 tsp baking soda
1 tsp vanilla

Bake 375 degrees for 20-25 minutes.  

As soon as you put it in the oven, get to work on the frosting.  I use the same pan that I melted the butter in before.
1 stick butter
4 TB cocoa
6 TB milk
Melt this together. Again, add powdered sugar until it is thick.
I like adding chopped walnuts to my frosting, but I usually only add them to 1/2 of the frosting just in case there are those who can’t have nuts.
Remember that the frosting will melt when you put it on the hot cake, so you want it pretty thick.

As SOON as the cake comes out of the oven, put little plops of frosting all over the cake.  They will begin to melt and then you can spread it around.  When everything cools, it will taste like a thin cake with fudge on top.  AND, it feeds A LOT of people.  You can go here:  Hershey’s Dessert Recipes | Hersheyland and find about 75 pages of desserts made with Hershey chocolate.

Alright, everyone… Carry on.  Three months food, some long-term storage things, alternate cooking sources, first aid kit.  You can do it!!!

Marti