Tag: Thermal Cooking

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

Hi Everyone,

NOTES:

• I found another great website for my garden questions. Vegetable Garden Planner | Garden Planning Apps. You can look up garden plans, pests, and diseases.
• The state of Utah has been busy preparing videos with great information: Family Disaster Plans, Water Storage Information, and a ton of good stuff. Be Ready Utah. Here are some episodes about cooking without utilities:
• Be Ready Utah PrepCast Episode 22: Cooking without Utilities, Segment 5 Solar Cooking
• Be Ready Utah PrepCast Ep 22: Cooking without Utilities, Segment 3 Charcoal Dutch Ovens and BBQ Grills
• Be Ready Utah PrepCast Episode 22: Cooking without Utilities, Segment 4 Campfire Cooking
• In fact, go to YouTube and search for Be Ready Utah and you’ll find all their episodes there.
  ALL of the plants in your yard should be mulched. In fact, in Texas, during the summer, the Scouts make money by going door to door and charging people to mulch their plants and trees during the summer. Mulch suppresses weeds, holds in moisture, feeds the worms and good insects, and makes the yard look good.
• She offers you 5 good options. 5 Organic Garden Mulch Options – THE LIVING FARM
• How can you adapt your food storage for special dietary needs? Here are some ideas: Adapting Food Storage

SHORT TERM FOCUS: Cinnamon

When you consider how exotic cinnamon is, and how valuable it was thousands of years ago, we are lucky that it is so readily available.  If you buy it in the bulk section at Winco, it is really reasonable.  I have 2-3 quart jars of cinnamon in my storage.

You may ask, “Do I NEED that much cinnamon?”  Answer:  Probably not, BUT, I find myself using it for cinnamon toast, and using it when I dehydrate apples – in addition to cooking with it.  Apple pie, cinnamon rolls, snickerdoodles, Mmmm.

72-HOUR KIT FOCUS: Washrag & Trial-size Soap

Have you ever stayed in a motel? Have you wondered what you can do with those little soaps and shampoos? Your 72-hour kit is a great place for them. I cut a washrag in 1/2, put it in a sandwich bag, included a mini motel bar of soap, and put one in each kit. Plain old soap and water is a really good way to kill germs on a cut or scrape. It may sting a little, but if you are in an outdoor situation, it’s better than fighting an infection. After COVID, we should all know the value of washing with soap and water.

MISC FOCUS: Insect Repellant

This is not on the list this month, but it is something you should have. When Craig and I were in Indiana, we happened to notice a lot of people carrying chairs and blankets and heading to a local park. Naturally curious, we followed them and found out they were setting up for a “movie in the park”. As the families laid down their blankets, the moms had the kids stand with their arms out and gave them a good spray with insect repellent. We looked at each other and wondered if “this was a thing?” Needless to say, the bugs were HUGE, flying around in the air while all the kids (and dads too) sang to Frozen!!! We bought some the very next day and never got out of the car without spraying ourselves. Bottom line – if during the Zombie Apocalypse you have to spend any time outside, you may want something to ward off the mosquitoes. This is a good time, it’s on sale.

• If you find yourself in a sporting goods store, they have very small bottles of insect spray. I have one in each of my 72-hour kits.

FOOD STORAGE RECIPES

Spiced Nuts

I like this recipe because it turns nuts into a really delicious treat. I used to make it for the kids’ teachers and give it to them at Christmas or Teacher Appreciation Week.

1 c. sugar
1 tsp cinnamon
6 TB milk
Cook this to soft ball stage. If you have never cooked candy, you can use a candy thermometer. 235˚ is the softball stage. If you take a little spoon full (like 1/2 teaspoon) and drop it into a small cup of cold water, you can push it together with your fingers to make a little ball. When you take that ball out of the water, it will slowly lose its shape and turn into a pool of mushy goo on the counter. That’s what you want. If it stays in a ball shape, it is no longer a “soft” ball stage.
When you get to soft ball stage, remove from heat and add
1 tsp vanilla
Pour-over
2-3 c. nuts and coat well. Spread on wax paper or tin foil to cool. Break apart.

Apple Crisp

4 c. sliced apples
If you like sliced apple stuff, you totally need one of these: Apple Peeler, Stainless Steel Apple Corer Slicer Peeler, Durable Heavy Duty Die Cast Magnesium Alloy.  I never knew they existed until I saw one at my daughter’s house. How did I ever live without one of these?
Put apples in a buttered baking dish.
Topping:
3/4 c. brown sugar
1/2 c. flour
1/2 c. oats
1/3 c. soft butter
3/4 tsp cinnamon
3/4 tsp nutmeg (optional)
Mix and put over apples. Bake 375˚ for 40 min.

Coffee Cake

1 egg
1/2 c. sugar
1/2 c. milk
2 TB vegetable oil
Combine
1 c. flour
1/2 tsp salt
2 tsp baking powder
Add and mix. Pour into a greased 8X8 pan.
Topping:
1/4 c. brown sugar
1 tsp cinnamon
1 TB flour
1 TB melted butter
1/2 c. chopped nuts
(Sometimes I double this. Who doesn’t like extra topping???)
Spread over dough
Bake 375˚ for 20-25 minutes.

We are finishing the 4th month of our goal to be sufficiently prepared by next April – even if that is only a 3 month supply. Three months was what it took for our stores to be stocked after COVID. And that is the minimum!!!! Please, I’m urging you, Please be prepared. Don’t let your family be hungry. Don’t worry about grinding the wheat, or cooking without fuel. Others can help with that. BUT, if food is a scarcity, you cannot ask others to sacrifice for you. It is not their job to prepare on your behalf. It is YOUR responsibility to do that.
Rant over. Carry on.

Marti

Hi Everyone,

NOTES:

* I brought three green peppers into the house from the garden. After a day or two, I thought I’d better cut them in half, rinse them, and put them in baggies in the fridge. When I cut open the last pepper, there were two LIVE earwigs inside. It was super gross.

* I found this Long Shelf Life Foods: An Approach To Longer-Term Food Storage guide and thought it was pretty good.

* If you haven’t fed your garden yet this summer, it’s time. Use a good fertilizer (this is my preferred organic brand Tomato, Vegetable & Herb Fertilizer. Pretty sure you can get it at Lowe’s or Home Depot. Put it on everything but NOT the beans or peas. Beans and peas actually produce nitrogen, and if you give them more, they can burn the plant. A little compost if you want, but that’s it. I think I also gave my beans some bone meal. Be sure you get one with the smallest first number as possible (that’s the nitrogen number) This one is 3-15-0 Lots of phosphorous Down to Earth Organic Bone Meal Fertilizer 3-15-0, 5 lb.

* When it’s hot, plants will either drop their flowers or not make flowers. It’s pretty consistently over 90 degrees now. I find that my full-size tomatoes have stopped producing tomatoes, but my grape tomato plants are still going full-on! I’m still getting beans, cucumbers (although they have slowed), zucchini (although they have also slowed), and lettuce (although they are being eaten by invisible critters somehow. Earwigs again????)

* I had to spray for aphids last week for the first time this summer. I’m STILL spraying for powdery mildew. I alternate between a peroxide mix and a store-bought OMRI fungicide. AND, I cut off a lot of leaves. Sigh. Some kind of something is still eating the lettuce. Really!!!! Gardening is a giant guessing game of water, insects, critters, and weather. I’m the first to admit it is cheaper and easier to buy at the store. But what do you do when the store shelves are empty (and we know how fast THAT can happen)? For me…. gardening is practicing, spraying, and praying. LOL

LONG TERM FOCUS: Onions

Take it from me, you do NOT want to make your own dehydrated onions. Unless you do it outside, you will stink up your whole house. Your clothes will smell like onion, your sheets will smell like onion, your hair will smell. I may have learned this the hard way. Cheaper and easier to buy them already dehydrated.

SHORT TERM FOCUS: Vanilla

I decided a while back to make my own vanilla. Costco had a 16 oz. bottle of real vanilla for $25 and I thought it was outrageous. I bought the vanilla beans, the vodka, and resurrected an old bottle from the trash. When I added up the cost, it was the same! I mean, it’s kinda cool to know how to do that, but why? So, I was curious about the difference between imitation vanilla and real vanilla. Here’s what I found out. Pure Vanilla Extract vs. Imitation Vanilla Flavor | Better Homes & Gardens

According to Better Homes and Gardens, you CANNOT tell the difference in baked goods: cookies, cakes, brownies. Don’t waste your money on real vanilla for these items. You CAN taste the difference in low-heat sweets, puddings, pastry creams, and icings, no-bake treats, simmered sauces, custards, and frozen desserts. Now you know.

72-HOUR KIT FOCUS: Knife

This is one of the best sellers on Amazon.  Mossy Oak Survival Hunting Knife with Sheath, 15-inch Fixed Blade Tactical Bowie Knife with Sharpener & Fire Starter for Camping, Outdoor,

Bushcraft. I like that it comes with a sharpener AND a flint stick for making fires.

Here’s another one.  I like this one because it folds up which is a plus when you’re putting it in a backpack. Pocket Knife Spring Assisted Folding Knives – Military EDC USMC Tactical Jack Knifes.

Whether it’s a Swiss Army Knife or just a knife, you should have something.  This would be a valuable tool to have in an emergency.

MISC FOCUS: Laundry Detergent

You can make a DIY washing machine with a bucket and a plunger. Check this out. Off the grid Laundry Bucket Hack – YouTube

I actually have two buckets – one for washing, one for rinsing. They are stored in the garage, with the plunger, and a couple of boxes of soap.

FOOD STORAGE RECIPES

All of today’s recipes use dehydrated onions (or fresh, of course)  They are recipes I copied years ago, so I wish I could give credit, but that information is long since gone.

Unstuffed Cabbage

1 TB oil

1 1/2 – 2 lbs ground beef

1 onion, chopped fine

     Brown together until beef and onion are cooked.

1 clove garlic minced.  Add and cook 1 min more.

1 small cabbage, sliced thin.

1 can diced tomatoes

1 can tomato sauce

1 tsp salt

1 tsp pepper

1/2 c. water

    Simmer with a lid for about 15-20 minutes.

Add 1 c. water and

3/4 c. rice

    Simmer another 20 minutes until rice is done.

Meatball & Tortellini Soup

32 oz. beef broth

1 can Cannellini beans, not drained

1 can Italian diced tomatoes – not drained  If I don’t have the Italian tomatoes, I just use regular diced tomatoes and add 1 tsp Italian seasoning

2-3 cloves garlic minced

2 stalks celery diced

1 onion diced (or 1/4 c. dehydrated onion)

1/2 TB Italian seasoning

1 tsp salt

1/2 tsp pepper

1 lb. frozen meatballs

(and I always add carrots….well because I LIKE carrots and I like the color it adds to the dish)

    Cook in a crockpot 6- hours on low.

Add 1/2 – 1 bag frozen tortellini.  Let cook another 30-40 minutes.  

My crock pot is small, so I just eyeball the meatballs and tortellini.  

 

I have a couple of recipes for “restaurant” bread that they bring to you hot with a plate of oil and vinegar.  THAT bread tastes really good with this meal.

Claudine’s Baked Beans

I CAN give credit for this one to Claudine Taylor.  She included it in a Relief Society cookbook that we did years ago.  I still make it at least once a summer.

28 oz. can of Bush Baked Beans

1/4 lb cooked bacon, drained and crumbled

1/4 onion, chopped finely (1-2 TB dried onions)

1/4 c. catsup

3/4 c. brown sugar

1/2 TB yellow mustard

1/4 tsp Worcestershire sauce

    Simmer 1 hour.

Marti

Hi Everyone,

NOTES:

* Last year I posted about a remedy for bites: mosquito bites, bee stings, ant bites, tick bites. It uses charcoal to “draw out” the poison. I kept it in the refrigerator and used it all last year. I finally threw it away a few weeks ago. And wouldn’t you know it, I got a half dozen bites just last week and have suffered this whole time. Ugh. My granddaughter who is staying with us got a huge bite yesterday and I decided it was time to make more.

Bite Remedy: Psyllium Husk Powder 1 part psyllium, 3 parts charcoal, and just enough water to make a soft jelly. Roll it out or press it between two sheets of plastic wrap. Keep it in the fridge. When you need some, just cut off a little square with the scissors, and cover it with a bandaid. The charcoal draws out the poison, the coolness calms the itch.

* As you rotate your food, eventually you will probably have to throw something away. It’s okay. Think of it as insurance. You “re-buy” insurance every month even though you don’t get to use it. So, you throw something away. Buy more and try to get it rotated this time.

Along those lines, I found this great article about what to do with rancid oil. I’ve copied the text and have included it below.

LONG TERM FOCUS: Onions

I just don’t buy fresh onions anymore. I exclusively use dehydrated onions. You can buy dehydrated onions at the grocery store and try them out. This jar has onions I purchased from the Church of Jesus Christ store. Anyone is welcome to purchase from that site, but you have to buy food in cases, which is 6 #10 cans at a time, which is A LOT of onions.  I filled the jar you see here to keep in my kitchen, then filled more jars to empty the can, then sealed the jars and put them under the bed.  When you are ready to use the onions, simply put about 1/4 c into a small cup of water. If I’m in a hurry, I heat the water for 1 min in the microwave. It seems to help them plump up faster. The picture of them in my hand is after 30 minutes in water. 1 TB dehydrated onions = 2 TB chopped onions. You simply can’t dice fresh onions this small. They look and taste like onions. No tears, no chopping. It’s the greatest invention EVER!

SHORT TERM FOCUS: Oil & Shortening

I tried storing as much shortening as I thought I would need in a year. The problem was I don’t use it often enough to rotate the storage. For example, in an empty-store emergency, I’d probably use shortening to grease all my pans. I don’t do that now because I use spray-on stuff like everyone else. In fact, I’ve used shortening for a lot of things that call for “oil”. I just melted it a little and used it instead. Because I ended up throwing it away, now I only have 1 open (I use it for biscuits mostly – and a few cookie recipes) and 1 on the shelf. I make my chocolate chip cookies with butter. But in an emergency, I might use shortening (I did it this way for YEARS anyway).

Oil is another great commodity to store. I read that during WWII, the only thing more in want than oil was bullets. I have 1 -2 large oil bottles in storage, and at least 1/2 dozen smaller bottles of EVOO (extra-virgin olive oil). EVOO is my preferred frying choice so I use it a lot. You can use vegetable oil (coconut oil, grapeseed, etc) as a base for making healing salves, or for dry skin issues. Here is an article that tells you 40 uses for vegetable oil. 40 Easy And Surprising Ways To Use Vegetable Oil Around The House

72-HOUR KIT FOCUS: Food

Both my backpacks have a small kit like this one: MalloMe Camping Cookware Mess Kit Gear. Frankly, I think I just found them one day at Winco when I was shopping. I like this because there are 10 pieces, including a cup, a pot, a pan, a wooden stir spoon, a bag, and a few other things. You don’t need anything this fancy. You may want to just tuck some paper plates and plastic forks in your backpack. Do what works for you. OR, maybe you are only going to have finger foods (beef jerky, fruit roll-ups, granola bars, etc.) At a minimum, you should have something to carry water.

MISC FOCUS: Dish Detergent

I’m surprised how often I go through a bottle of dish detergent. And I have a dishwasher!!! I think I’ll do an experiment and write the date that I first use a bottle, and see how long it lasts. Since I just opened one this morning, this will work out well. I’ll let you know the results. But, I don’t usually buy the Dawn brand. If you look online, you will find SO many other uses for Dawn. Is Dawn really THAT different from other brands, I couldn’t find any specific research indicating it is. If you know, please share.
Anyway, Dawn can be used for:

** making bubbles Bubble Solutions
** cleaning messes out of hair
** cleaning windows, 3 drops Dawn in a gallon of water
** Sidewalk de-icer. Mix 1 tsp of Dawn, 1 TB rubbing alcohol, and 1/2 gallon of warm water and pour over walkways. They won’t refreeze.
** Multi-purpose cleaner. A drop of Dawn in 8 oz. water will clean tile and no-wax floors, bathroom, and kitchen counters and sinks, woodwork like baseboards, and shelves. (On wood, make sure you dry as you go)
** One drop Dawn in a spray bottle of water, and spray on plants to kill aphids, spider mites, and mealybugs.
** Wash poison ivy areas on the skin to keep it from spreading.
** For driveway oil stains, first sprinkle kitty litter to absorb excess oil, then use a scrub broom and a solution of Dawn and warm water.
** Use to bathe dogs. It kills fleas on contact
** Rub a drop of Dawn on eyeglass lenses and wipe clean. It will prevent them from fogging. (Now I learn this? It would have been helpful during the mask-wearing pandemic!!)
** Soak greasy tools before putting them away to remove oil and grime.
** Pretreat clothes for lipstick, grease, butter, oil, pen ink, etc. Apply Dawn and scrub with a small brush or toothbrush.
** Apply to sliding glass doors, doorknobs, hinges as a non-toxic lubricant
** Ant repellant. Spray countertops, cupboards, any other areas where you see ants with a solution of Dawn and water. Wipe dry.
** Safe enough to use as a facial cleanser for oily skin. (They use it on baby birds, right?)
** You can use Dawn in your dishwasher. Put 3 drops of liquid Dawn in the soap slot and fill the rest of the way with baking soda. Dishes will be squeaky clean
** You can clean cuts with Dawn. 1 drop-in several cups of water to rinse wounds. It is similar to using an iodine-based medical cleaner to remove bacteria.
** Armpit stains: 1 part Dawn, 2 parts hydrogen peroxide. Let it sit for an hour or more. If the stain is stubborn, add baking soda and scrub.
** Carpet cleaner refill: 1/4 c white vinegar, 1 TB hydrogen peroxide, 1 TB Dawn dish soap, fill with warm water.
** Jewelry cleaner: 7 parts hot water, 1 part ammonia, a small squirt of Dawn. Use an old toothbrush to scrub your jewelry.

Maybe I’ll get some and try it and see if it is worth the extra cost.

FOOD STORAGE RECIPES

Snickerdoodles

1 c. shortening
1 1/2 c. sugar
Cream together
2 eggs – add and mix
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
Add and mix
2 3/4 c. flour – add and mix
Refrigerate for 30 min. Roll in 1″ balls and roll in a cinnamon-sugar mix. (I don’t measure this. Just start with the sugar and add cinnamon until it’s what you want)
Place on parchment
Bake 375˚ 8-10 minutes

Pie Crusts

Single crust – 1 1/2 c. flour, 1/2 tsp salt. Cut in 1/2 c. shortening. Add 4-5 TB water, just enough until you can make a squeeze ball of dough and it sticks together.

Chocolate Crinkles (Coooookies!)

1/2 c. shortening
1 2/3 c. sugar
2 tsp vanilla
Cream together
2 eggs
2 1-oz squares of melted chocolate
(you can substitute 6 TB cocoa and add 2 more TB shortening)
Add eggs and chocolate and mix
2 c. flour
2 tsp baking powder
1/2 tsp salt
Mix dry ingredients and add alternately with
1/3 c. milk
1/2 c. chopped walnuts – optional
Roll in 1″ balls and dip in powdered sugar.
Bake 350˚ for 15 minutes.

Never-Fail Biscuits

2 c. flour
4 tsp baking powder
1/2 tsp. cream of tartar
1/2 tsp salt
1 TB sugar
Mix together
1/2 c. shortening – cut in
1/2 c. milk
If you have never made biscuits, you might want to watch a video – or ask your grandma how to “cut in” and then how to roll out and make the biscuits.
Bake 450˚ 10-15 minutes.
I pretty much bake EVERYTHING on parchment. It saves having to grease the cookie sheets (which causes them to get blackened with the hot grease)

It’s interesting – my perspective – as I buy groceries. I see full shelves and KNOW that they can empty in just a day or two. Our food supply is precarious. NOW it the time, while the shelves are full again, to stock up. Get something this week. Our challenge is for 6 months – 1 year by next April. Totally do-able. Little bits at a time.

Marti

Hi Everyone,

NOTES:

* There are a few organic gardeners that I try to follow online. One of them is MIGardener. He gave us this DIY recipe for a spray that will help with blight and powdery mildew. Here it is. In a gallon container, mix 1-gallon water, 2 TB baking soda, 3 drops of dish soap, and 3 TB vegetable oil. If you are mixing it in a quart squirt bottle: 1-quart water, 1 drop dish detergent, 2 tsp baking soda, 2 tsp vegetable oil. This is the first year I’ve had powdery mildew. My plants are jammed close together, but no fixing that now. I’m going to try this for sure.
* Follow up – I decided that my one zucchini plant (which I’ve sprayed and sprayed) is NOT getting enough sun. So I’ve moved it out from under the shade cloth. It will still get some shade in the afternoon, but I’m hoping the space and additional sun will help kill the powdery mildew. It’s a work in progress.

LONG TERM FOCUS: Pasta (last week to stock up)

Macaroni, case of 6 #10 cans = $5.38 per can / 3 pounds per can = $1.79 per pound. More expensive than just buying it at the store, BUT it is packaged to last for 30 years.

SHORT TERM FOCUS: Pasta sauces, mac & cheese (last week for this too)

Put an extra jar of pasta sauce away.  Just one extra in an emergency might be enough to get you through.

72-HOUR KIT FOCUS: Food

Even if you get just one backpack for your family and start there, you should add food to that pack. Resurrect an old-school backpack and start there. When you go shopping this week, just get something-a box of granola bars and a few fruit roll-ups.

MISC FOCUS: Cooking food in an emergency

The key to being prepared is to think in 3’s (at least). For example, You lose power. Idea #1 Do you have a BBQ? That works until you run out of gas or briquettes. So, idea #2 might be a solar oven (yep, I have one, but what if it’s raining?) So, idea #3 could be 2 bricks side by side with fire between them and a grill laid on top of them. Again, you would need something to burn. Idea #4 might be a small propane burner (pictured last week.)

This idea of thinking in 3’s is helpful for all aspects of being prepared. Here is a good article with 8 examples and pictures. #9 is from a different website. I happened to pick up a tripod at an estate sale for $1. Even new, they are not very expensive.  Stansport Grill Tripod Cooker(18-Inch)

8 Tricks for Emergency Cooking in a Natural Disaster

1. Make bread over ashes
2. Cook with foil
3. Roasting with Spits and skewers
4. Use a solar oven
5. Rig up a reflector oven.
6. Skillets and griddles
7. Make a Can Stove
8. Cook in a can
9. Suspend a pot over a fire. How to suspend your pot over a campfire
10. Camp stove
11. Sterno for flames

FOOD STORAGE RECIPES

Chicken Tortilla Soup
(serves 4) by Margaret Raber
from the “Houston Emergency Preparedness Cookbook” I didn’t see very many recipes that I thought my family would like. But it still has a lot of good information.

1 (15-ounce) can whole kernel corn or hominy, drained 1 (15-ounce) can no salt added black beans
1 (10-ounce) can diced tomato with green chili peppers, drained
2 (14.5-ounce) cans low sodium chicken broth 1 (10-ounce) can chunk chicken

Open all the cans of vegetables and chicken. Pour into a saucepan. Using a camp stove, Sterno, or other heat sources, heat soup for about 10 minutes or until heated through.

Old Fashioned Vegetable Soup
by Vicki Tate
included in Cookin’ With Home Storage by Peggy Layton

1/2 c. dried onions
1/2 c. dried celery
1/2 c. dried green beans
1/4 c. dried broccoli or zucchini
10 c. water
1 c. dried carrots
2 c dried tomatoes (or 2 c. diced tomatoes)
1/2 c. dried corn
1 c. dried cubed potatoes
1 pint canned ground beef OR 2 dried beef patties (optional)
3 tsp beef bouillon
1/2 c. macaroni (or rice)

Place all ingredients in a large kettle except the rice or macaroni, and simmer 10 minutes. Then add the rice or macaroni and beef. Simmer another 30 minutes or until vegetables are tender. Season to taste.

Italian Sausage and Vegetables
(I don’t remember where I got this one, but I make it A LOT! It is one of our favorites, especially with fresh zucchini from the garden.)

1 lb. sausage (brown and drain)
2 cans Italian stewed tomatoes – undrained. If you don’t have Italian tomatoes, just use diced tomatoes and add 1 tsp Italian seasoning per can.
28 oz. beef broth
1 can red kidney beans, drained and rinsed
9 oz. frozen corn
1 small zucchini sliced (I usually use 2-3. It depends on the size of the zucchini)
1/2 tsp oregano
Bring all these ingredients to a boil and simmer for 5-10 minutes. Add:
1 c. small shell pasta (I usually add more)
Cook 15-18 minutes more.

Now is NOT the time to slacken our preparations. We can do it! We NEED to do it before the next emergency in our lives.

Marti

Hi Everyone,

NOTES:

* I tried to post a video last week that was taken down because the person who created it was just besieged with people wanting to share it! Now, she has created a YouTube video. It is almost 45 minutes long. At the 7:53 mark, she begins to present her data. It is well worth the viewing. If you are on the fence, or not concerned, you will be after watching her video. Famine is coming.  Helena Kleinlein – Feast or Famine? The Coming Food Shortages.

* Garden update – My cucumbers are producing like crazy. I have too many tomatoes to eat, but not really enough to can. I think there are 12 ripening on my counter as I type this. Some kind of fungus has attacked all my potato plants and they are simply dying off. I’ve tried spraying with fungicide, and with hydrogen peroxide, and several other things. No go. Leaves keep turning yellow with brown spots. Ugh. I got little green worms in the lettuce and had to thin that out. (Captain Jack’s Dead Bug Brew to the rescue) I left the shade off the lettuce and it just about wilted to death. Plants do NOT like this extreme heat (106˚ the other day). Getting them in the ground early (February) has been a game-changer. Except for the potatoes, everything has produced some food already. Everything is covered with a shade cloth, and my sweet husband even took a fan out to the garden yesterday to cool off the plants. But, but, but!!! When you cut open that first ripe tomato, or fry up that first squash or eat that first crisp cucumber……THAT’S why I do it. Store-bought food cannot compare in deliciousness!

* It’s fire season in the Southwest.
A. Have an evacuation plan and talk about it with your family
B. Take pictures of EVERYTHING in your house!!! Put them on a flash drive. AND, when you pay bills this month, take a picture of each statement – especially your insurance statements and bank statements. They should be on the drive as well.
C. Have a plan for evacuating. You don’t want to be running around at the last minute wondering what to grab. 5 minutes. 15 minutes. 30 minutes.

LONG TERM FOCUS: Pasta

Okay, we’ve been working on this for three weeks.  Did you get any extra?  BTW, if you ever want to vacuum seal anything (this is how “I” store my pasta), just bring me some vacuum bags, or invest in a roll, and I’ll be glad to do it for you.  One roll will last quite a long time, and do pasta, flour, sugar, and a number of things!

SHORT TERM FOCUS: Pasta Sauces

Pick up a few when you go shopping this week.  Date them and stick them away.

72-HOUR KIT FOCUS: Emergency Ration Bars

Here is a recipe for DIY emergency ration bars. This guy made them, baked some and dehydrated some, tasted them, and explained exactly what he did. How to Make 3000+ Calorie DIY Survival Food Ration Bars  – reThinkSurvival.com  Each bar is NOT 3000 calories he explains. But each batch. Divided by 12 is about 260 per bar.
Keep in mind that the ration bars at Walmart are about $5 each, but they ARE 2,000 calories and will give you a day’s nutrients. Twelve purchased bars = about $70. I think these are considerably cheaper to make. Here is another recipe: Easy-Peasy High-Calorie Survival Bars: 6 Steps.

Keep in mind that a 72-hour kit should be able to sustain you for 72 hours. Whether you have to grab it and evacuate, or you get caught in a disaster away from home, you should have food!!! Plan accordingly.

MISC FOCUS: Cooking 72-hour kit meals

Here is what I have:
Folding Stove with 24 Fuel Tablets — Emergency Zone.  They are lightweight. They fold up small. And they only cost about $8. The heat tablets come with it and each one burns for about 15 minutes.
You can get them on Amazon or just at Walmart. I think you can get them at the Army-Navy Store as well.
Somewhere, I think at a local estate sale, we also bought one of these: Amazon.com: Coleman Gas Stove | Portable Bottletop Propane Camp Stove with Adjustable Burner: Sports & Outdoors.

I don’t carry this around in my pack. It’s too heavy. But I do have it in the garage, just in case I’m without power or gas or another way to cook.
I’m almost certain we didn’t pay full price. I think we got it for about $15. Frankly, we get a lot of stuff at estate sales. Every other week or so, we check this site, then head off to see what treasures we can find. Estate Sales in Temecula / Murrieta, CA

Just type in your zip code and it will find what is near you. We have purchased tents, sleeping bags, camp stoves (nice ones!!!), cast iron pans, even food storage. Another thing we like to look for are gardening pots. They are so expensive when they are new!!!

FOOD STORAGE RECIPES

Minestrone

1 c. macaroni
1 can corn
1 can green beans
1 can diced tomatoes
2 TB dry onions
2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp thyme
2 TB parsley
1 c. water
1-pint ground beef
Simmer together.

Pasta Fagioli
(Fancy Italian name for Pasta and Beans)

1 lb. sausage (or use 1-pint ground beef)
2 cans Italian diced tomatoes
(You know, you can use regular tomatoes and add some Italian seasoning, right?)
2 cans cannellini beans (or 1 can of white beans and 1 can of red beans)
2 cloves diced garlic
1/2 c. fresh basil chopped
2 TB Italian seasoning – yes, in addition to what you added above
1 tsp pepper
1 1/2 tsp salt
64 oz. chicken broth
1 lb. ditalini pasta
Add carrots and celery, or whatever veggies you want.
Simmer in a crockpot for 6-8 hours on low. Top with mozzarella cheese.

Chicken Pasta Salad
from eatwell101.com

2 medium cooked chicken breasts, shredded or chopped, or 1 pint canned chicken
(Did you know you can get shredded chicken in the deli section at Winco?)
2 ripe avocados, pitted and diced
1 lb. cooked rotini pasta or similar
1/2 c. chopped red onion
1 c. cherry tomatoes, halved
1/2 c. freshly chopped basil
salt and pepper to taste.
Toss it all together and drizzle the dressing over it.
Dressing:
1/2 c. white wine vinegar
1 TB Italian seasoning
3/4 c. olive oil
salt and pepper to taste

Marti

Hi Everyone,

NOTES:

* THIS was advertised on my FB feed. It’s a great price and looks like a winner. Do your own research, but it’s something to think about. 6 in 1 Portable Outdoor LED Camping Lantern With Fan
* Here is a link to download the book called “LDS Preparedness Manual.” Please read the disclosure at the beginning. There is a suggested year’s supply and a calendar to help you purchase this in smaller increments. Lots and lots of valuable information. It’s free, of course. LDS-Preparedness-Manual.pdf. (It is NOT prepared by the Church of Jesus Christ of Latter-day Saints)
* I got all excited about thermal cooking again (see below) and bought two cookbooks. PLUS, I got all excited about making my own pasta and bought a pasta maker. (Ugh, so many kinds to choose from). I can’t wait to try it.
* I had the opportunity to use my 72-hour kit again. I was with the girls at their Ward Camp activity. It was warm, and no one had sunscreen. Surely, in my pack of everything, I had some. No, no, I did not. I had at least 4 containers of insect repellant but no sunscreen. Don’t worry; I’ll take care of that today when I go shopping.

* Garden news: Do you have leaves that look like this:

A leaf miner causes this. This little worm lives between the layers of the leaf. You can’t spray it with anything because it’s protected. It only takes about 1 week for it to mature and turn into a flying insect, which then bores into more leaves and lays eggs (at night, of course). Be vigilant. If you see this, cut that part of the leaf out and throw it in the kitchen trash, where it will go out into the trash can at the end of the day. OR take it right out into the garden trash can. But don’t just leave it in the garden. I am only beginning to find them now that the weather is really warming up.

LONG TERM FOCUS: Pasta

Have you ever tried making your own pasta? It would save having to store it. You don’t even need a pasta maker. This guy makes it look so easy with or without a pasta maker. Easy to Make Homemade Pasta Dough Recipe – YouTube
Then I watched this one: How to Make the SIMPLEST Homemade Pasta – YouTube

I now believe I’m an expert and can’t wait to try out my new pasta maker.

SHORT TERM FOCUS: Pasta Sauce

You can use either store ingredients to MAKE sauce, or you can just store the sauce. I have a really good spaghetti sauce that I love, so I always make that. I also have a recipe for Alfredo sauce, but I tend to just buy it when it goes on sale. I know – go figure. I’m going to include both recipes below. The spaghetti sauce calls for sausage – which I use. But in a pinch, we can get by without it. Plus, if I’m making lasagna or something else that “uses” pasta sauce, it’s easier to just open a jar or can rather than make a bigger mess in the kitchen. This week, just pick up some extra sauce – whatever your favorite kind is. Winco usually has Hunt’s pasta sauce for about $.80. Get 4 or 5, and store them away.

72-HOUR KIT FOCUS: Food

My car has broken down in my emergency scenario, or there has been an earthquake that has closed the freeways, and I have to walk home. I wanted three days of food that would give me strength and energy for that walk (I KNOW this might sound silly, but in MY head, it’s always the worst possible thing, and I want to prepare for THAT thing). I just wandered through the store, looking for what would be easy to cook or eat. Food can be heavy, and I wanted to travel as light as possible. BUT, I didn’t have a ton of money for freeze-dried hiker’s meals. I have packets of oatmeal. But then I knew I would need to cook that oatmeal. You want each pack to be independent.

Here are two of my three-day’s supply of food:

Breakfast: oatmeal, hot chocolate Lunch: Top Ramen, beef jerky Dinner: Beef stew, dehydrated pineapple Snack? 2 granola bars plastic silverware and napkins This all fits in a gallon zip lock bag
	Breakfast: Cheerios, powdered milk, Tang Lunch: Lipton soup, dehydrated apples Dinner: Spaghetti, pretzels Snacks: 2 granola bars, 1 fruit roll-up plastic silverware and napkins Again, everything fits in a gallon zip lock bag.

I bought an emergency ration bar once because I was curious. Ultimate Survival Technologies 5-Year Emergency Food Ration Bar – 2400 calories packaged to last 5 years. It’s pretty good. But I’m not sure that it’s very filling. Don’t want to buy and pack individual meals? Fine. Get a bunch of these. They are lighter and take up a lot less room.

Notes:
* I put some Jolly Ranchers into a pack once, thinking they would be good to suck on. They all melted, and it was a BIG mess! Now, I pretty much vacuum seal everything.
* Next week I’ll share other things that I have so that I can cook and prepare all this food.
* Even though I keep the pack in the car, and it gets really hot in there during the summer, the food stays good for at least a year. I try to replace the food once a year.

If you are not packing for a 3-day hike, then just get a box of granola bars and some fruit roll-ups.

MISC FOCUS: Thermal Cookers

I was first introduced to thermal cooking by Sister Whittier when she did a class on Alternative Cooking. You can watch that class here: Emergency Preparedness.
I was VERY impressed. You can cook a whole meal with just a few minutes of boiling. Think of the fuel you would save!! I bought one and then experimented with lots of different foods. Here is a great article all about thermal cookers and why you might want to think of getting one: What is a Thermal Cooker & How Does it Work? – A Heart Full of Joy. She even tells you which brands she prefers and does a comparison.  I haven’t used mine in a while. I’m thinking it’s time to just break down and buy the cookbook and start using it again, especially in the summer.

FOOD STORAGE RECIPES

Spaghetti Sauce

1 lb ground beef (or 1 pint)
1 lb. sausage
Cook and drain meat
1 28 oz. can crushed tomatoes. Sometimes I don’t have this, so I use my immersion blender and stick it in a can of diced tomatoes and make my own.
1 med green pepper chopped (I use dehydrated)
1 med onion chopped (I use dehydrated)
1 c. chopped carrots (I use dehydrated)
1 c. water
1 8 oz. can tomato sauce
1 6 oz. can tomato paste
1 TB brown sugar
1 TB Italian seasoning
2 cloves garlic, minced (I use the kind in the jar)
1/2 tsp salt
1/4 tsp pepper
Slow cook for 8-10 hours. I never remember to do this, so I just simmer for 45 min. – 1 hour.

Alfredo Sauce

1/2 c. butter – melted
4 cloves garlic minced
8 oz. cream cheese (THIS ingredient is not shelf-stable)- add and melt and blend till smooth
2 c. milk – add a little at a time
6 oz. grated Parmesan cheese
1/8 tsp black pepper

Chicken Tetrazzini

2 1/2 lbs chicken cut in pieces
2 4-oz jars of mushrooms
1 16-oz jar Alfredo sauce, or recipe from above
1/4 c. chicken broth
1/4 tsp pepper
1/4 tsp nutmeg (oddly enough, this gives it a really good taste)
Simmer together. Serve over cooked linguine or noodles.
Top with Parmesan cheese and chopped parsley.

Cheesy Italian Shells

This recipe is one of my 19 food storage recipes
Sauce:
1/4 c. instant powdered milk
1 TB cornstarch
1 TB Italian seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp pepper
Mix into 3 1/3 hot water. Mix If you are using non-instant powdered milk, Mix 1/4 c. powdered milk into 1 c. water and mix with a blender or shake in a jar. (not as easy to mix). Then add the rest of the water.
1 1/2 c. pasta shells
1 pint drained ground beef (or 1 lb. ground beef browned and drained)
1/2 c. stewed tomatoes (only about 1/3 of a can)
Add pasta, beef, and tomatoes to the milk mixture and heat 12-20 minutes. Let stand 10 minutes.
3/4 c. cheddar cheese – If using freeze-dried cheese, add while cooking. If using fresh cheese, then add after.

Marti