In times of struggle and emergency and difficulty, it helps to have more than one plan. (This resembles the "don't keep all your eggs in one basket" saying.) For example: Kris Frederickson shared her experience with the SF earthquake in '89- how home heating became a challenge because fireplaces were destroyed. Her very valid and relevant observation:
" We were relatively unscathed--dishes out of cupboards, etc.--except for our fireplace. It cost us about $5,000 to get it repaired due to damage and cracks. Obviously it wasn't usable and really, after an earthquake, if it really jars your home, you are not going to want to use your fireplace until you get it checked. If there is damage and you start a fire in the fireplace there's a chance it will damage the structure or start a house fire. "
I took the moral of the story to be: plan for more than one way to heat your living space. For that matter, let's plan on more than one way to prepare meals, deal with sanitation, etc. Having options and several viable alternatives can only help us cope with the difficulty of the situation.
***************************************************************
Don't forget the tools....
During an emergency or disaster, we will need and be so grateful for the tools that we have. Saws, hammers, axes, crowbars, jacks, ... just to name a few of the more critical tools to own.
Cordless drills & other cordless tools are great if you've got enough batteries. Corded tools are only worthwhile if you've got a power source (generator if the power is out). Gas tools (like a chainsaw) are limited by how much fuel you've got stored.
So now that we're thinking like a handyman, let's gather tools and tools power sources... be that what it may.
Unfortunately, tools don't tend to go on sale. Occasionally, old "models" are reduced in price when new tool designs are introduced.
***************************************************************
I have to admit that I have really enjoyed the change of thinking and perspective that "Preparedness" has caused in me. I naturally don't like to waste. I always considered that not wasting what we have been given as one of the ways I can show gratitude to Heavenly Father- who has given it to me.
So preparedness thinking is a forward looking and storing up against the storm.... but I just can't let the stored supplies go to waste or go bad. For me then, the challenge is to store what I will use (not waste) and refresh my supplies constantly.
I am grateful for this opportunity to look at readiness in a whole new way... And thanks for your patience as I learn.
**************************************************************
Clothing... as a lifesaving device?
Yes! Especially, in the cold of winter, proper clothing is critical. Right now, as we sweat through these summer months, we don't consider the essential nature of layering (We're trying to peel the layers off to keep cool!).
To keep this letter in the "Now" ...Let's talk about clothing to store or buy now....
Summer shopping? Yes!
Right now, as summer clothes are being moved off the shelves for fall options, is the right time for summer sales. Consider light shoes, hats, sunvisors, sunglasses, and summer beach bags (for toting) as great options to consider now that they're on clearance prices.
Sunscreen, aloe Vera and bug repellant go on sale now too. Consider those if you don't have them in your supplies.
**********************************************************
Saturday, January 17, 2009
Tips and more tips!
We've got other things to talk about!
*********************************************************************
Did you know that you could make dairy products (Sour Cream, Cottage Cheese, Yogurt) using powdered milk? I just recently discovered how this is done and am very impressed!
Let's start with an easy one:
Sweetened Condensed Milk: On the stove, bring to a boil 1/2-cup of water, 1-cup of sugar and 3-tablespoons of margarine or shortening. Add a dash of salt. Stir the mixture every now and then. When it comes to a full rolling boil, remove it from the heat. Allow it to cool slightly. Add a cup of instant dry milk powder. Use a whisk to stir it smooth. A fork or a spoon will not work out all the lumps. You really need a whisk, or egg beaters. There, you are done. This is the equivalent of a can of sweetened condensed milk. This will keep unrefrigerated for a day or two because of the sugar. I have never kept it longer than that without refrigeration. In the fridge it will keep for 2 weeks. For longer storage than that, I freeze it.
Cheese Curds: In a large pot combine 6-cups of fresh water and 3-cups of dry milk powder. Stir to dissolve. Heat the milk over a medium flame until it is very warm, about 120°. This is hot to the touch, but not scalding. Stir in 1/2-cup of plain white vinegar. Allow to stand for 10 minutes. There should be a large mass of curds in an amber pool of whey. If the liquid is still milky, add another 1/4-cup of vinegar. Stir and stand again for 10 minutes. Line a strainer with a clean cloth and drain off the whey. It can be used as the liquid in bread or muffins or biscuits. Rinse the curds under cool water and store in the fridge. This recipe makes about 1-1/2 to 2-cups of curds.
Ricotta or Cottage Cheese: The dry cheese curds from the above recipe will work for ricotta cheese in most recipes. To turn it into cottage cheese add a little evaporated milk or yogurt to "cream" it and stir to combine. You can divide the mixture in half and make some of each if you want to give them both a try.
**************************
How are your gardens growing? Hopefully, very well.
So far our kids have harvested Strawberries (eaten-on-the-spot). We are looking forward to Tomatoes and Peas (also using eaten-on-the-spot harvesting methods). The kids are dreading the zucchini but I am quite pleased to watch it grow. I still haven't seen our carrots come up and now I finally starting to wonder.... because everything else is poking up- lettuce, watermelon, cantaloupe.
Tips for June and July Gardening (Which I stole from the internet):
JUNE
Thin out your carrots now to avoid over-crowding (This tip is for everyone who did get carrot sprouts!)
Push thin stakes in to the ground near your tomatoes to support new growth. The same applies for peas that are now going to need a bit of support.
Onions should be starting to get bulbous at the base. This is a signal that all is well.
June is the month to plant dahlias in sandy or loamy soil. If you are gardening on heavy clay, lots of organic material should be dug in a few weeks before planting the dahlias.
Rhododendrons will have nearly finished flowering now. Remove the seed heads to allow for new growth.
Weed now or face double the effort in a few weeks time. Couch Grass, bindweed and thistles need to be dug out, roots and all.
Even if we get a long dry spell, and slugs appear to have gone, come a little rain and the slugs will be out to reap havoc. Keep slug traps full and empty any slugs you catch regularly.
JULY
Build earth up around your brussels sprouts for healthier growth.
Remove the side shoots of tomaotes growing outdoors.
Keep watering everything. Do it daily if possible
Hanging baskets - a hidden insulated container with a hole in the bottom can be filled with ice-cubes for a slow release of water through the day.
Pinch back snapdragons after blooming to promote a second flush of flowers.
**********************************************
I read a great quote today:
"The most expensive food you buy is the one you don't use!"
This was from an article promoting pantry inventory and food rotation. A kind of "Use what you have before you buy other stuff" mentality which I find very practical.
In honor of this practical thinking, I have a bag of stuffing in my pantry that has been there for too long. So tonight I am feeding my kids a chicken stuffing casserole. We'll see how this goes over....
If you're curious about the recipe, I'll forward it to you. As of right now, it is an un-tested in my household recipe... so cook at your own risk...
**********************************************
*********************************************************************
Did you know that you could make dairy products (Sour Cream, Cottage Cheese, Yogurt) using powdered milk? I just recently discovered how this is done and am very impressed!
Let's start with an easy one:
Sweetened Condensed Milk: On the stove, bring to a boil 1/2-cup of water, 1-cup of sugar and 3-tablespoons of margarine or shortening. Add a dash of salt. Stir the mixture every now and then. When it comes to a full rolling boil, remove it from the heat. Allow it to cool slightly. Add a cup of instant dry milk powder. Use a whisk to stir it smooth. A fork or a spoon will not work out all the lumps. You really need a whisk, or egg beaters. There, you are done. This is the equivalent of a can of sweetened condensed milk. This will keep unrefrigerated for a day or two because of the sugar. I have never kept it longer than that without refrigeration. In the fridge it will keep for 2 weeks. For longer storage than that, I freeze it.
Cheese Curds: In a large pot combine 6-cups of fresh water and 3-cups of dry milk powder. Stir to dissolve. Heat the milk over a medium flame until it is very warm, about 120°. This is hot to the touch, but not scalding. Stir in 1/2-cup of plain white vinegar. Allow to stand for 10 minutes. There should be a large mass of curds in an amber pool of whey. If the liquid is still milky, add another 1/4-cup of vinegar. Stir and stand again for 10 minutes. Line a strainer with a clean cloth and drain off the whey. It can be used as the liquid in bread or muffins or biscuits. Rinse the curds under cool water and store in the fridge. This recipe makes about 1-1/2 to 2-cups of curds.
Ricotta or Cottage Cheese: The dry cheese curds from the above recipe will work for ricotta cheese in most recipes. To turn it into cottage cheese add a little evaporated milk or yogurt to "cream" it and stir to combine. You can divide the mixture in half and make some of each if you want to give them both a try.
**************************
How are your gardens growing? Hopefully, very well.
So far our kids have harvested Strawberries (eaten-on-the-spot). We are looking forward to Tomatoes and Peas (also using eaten-on-the-spot harvesting methods). The kids are dreading the zucchini but I am quite pleased to watch it grow. I still haven't seen our carrots come up and now I finally starting to wonder.... because everything else is poking up- lettuce, watermelon, cantaloupe.
Tips for June and July Gardening (Which I stole from the internet):
JUNE
Thin out your carrots now to avoid over-crowding (This tip is for everyone who did get carrot sprouts!)
Push thin stakes in to the ground near your tomatoes to support new growth. The same applies for peas that are now going to need a bit of support.
Onions should be starting to get bulbous at the base. This is a signal that all is well.
June is the month to plant dahlias in sandy or loamy soil. If you are gardening on heavy clay, lots of organic material should be dug in a few weeks before planting the dahlias.
Rhododendrons will have nearly finished flowering now. Remove the seed heads to allow for new growth.
Weed now or face double the effort in a few weeks time. Couch Grass, bindweed and thistles need to be dug out, roots and all.
Even if we get a long dry spell, and slugs appear to have gone, come a little rain and the slugs will be out to reap havoc. Keep slug traps full and empty any slugs you catch regularly.
JULY
Build earth up around your brussels sprouts for healthier growth.
Remove the side shoots of tomaotes growing outdoors.
Keep watering everything. Do it daily if possible
Hanging baskets - a hidden insulated container with a hole in the bottom can be filled with ice-cubes for a slow release of water through the day.
Pinch back snapdragons after blooming to promote a second flush of flowers.
**********************************************
I read a great quote today:
"The most expensive food you buy is the one you don't use!"
This was from an article promoting pantry inventory and food rotation. A kind of "Use what you have before you buy other stuff" mentality which I find very practical.
In honor of this practical thinking, I have a bag of stuffing in my pantry that has been there for too long. So tonight I am feeding my kids a chicken stuffing casserole. We'll see how this goes over....
If you're curious about the recipe, I'll forward it to you. As of right now, it is an un-tested in my household recipe... so cook at your own risk...
**********************************************
Dental preparedness kit
Dental Preparedness.. Kits?
As you prepare your first aid kits, supplies of medicines, prescriptions, etc... don't forget your dental hygiene! Youch! Nothing is more painful and distracting to me that a tooth ache! Make sure to take care of your teeth!
Include in your preparedness supplies or dental kit:
Toothbrushes, toothpaste, floss, hydrogen peroxide, numbing cream, and it has been suggested salt.
I couldn't figure out the whole "Salt" suggestion- here's what the "Dental hygiene and mouthwash products from a variety of medieval and Renaissance sources by Jadwiga Zajaczkowa" website taught me... (http://www.gallowglass.org/jadwiga/herbs/teeth.html)
"What happened when I tried it? (Using salt as a tooth cleaner)I rubbed some on my teeth with a finger, and also tried it with a toothbrush. The effect was similar to toothpaste, though a bit mouth-puckering. Certainly, gunk was removed from the teeth and the breath was fresher; the mouth (after rinsing) felt cleaner too!Would this work? Salt is one of the common alternative tooth brushing powders suggested in modern texts, and its granular nature would help polish the teeth. The chlorophyll in green herbs such as sage freshen the breath, and sage is a somewhat astringent/antiseptic, so it might promote gum health and discourage bacteria growth. It certainly worked fine as a tooth powder."
Salt as a teeth cleaner? I'm told that salt can also be used as deodorant.... Hmmm..
Heavy Duty Gloves
One more random thought as we round up for the evening: Keep a good pair of gloves as part of your preparations! Your hands will thank you for protecting them. John has really liked leather gloves that are sturdy.,, most are found at Home Depot, Lowes, etc- work gloves that last. And leather is a must for durability.No virus found in this
As you prepare your first aid kits, supplies of medicines, prescriptions, etc... don't forget your dental hygiene! Youch! Nothing is more painful and distracting to me that a tooth ache! Make sure to take care of your teeth!
Include in your preparedness supplies or dental kit:
Toothbrushes, toothpaste, floss, hydrogen peroxide, numbing cream, and it has been suggested salt.
I couldn't figure out the whole "Salt" suggestion- here's what the "Dental hygiene and mouthwash products from a variety of medieval and Renaissance sources by Jadwiga Zajaczkowa" website taught me... (http://www.gallowglass.org/jadwiga/herbs/teeth.html)
"What happened when I tried it? (Using salt as a tooth cleaner)I rubbed some on my teeth with a finger, and also tried it with a toothbrush. The effect was similar to toothpaste, though a bit mouth-puckering. Certainly, gunk was removed from the teeth and the breath was fresher; the mouth (after rinsing) felt cleaner too!Would this work? Salt is one of the common alternative tooth brushing powders suggested in modern texts, and its granular nature would help polish the teeth. The chlorophyll in green herbs such as sage freshen the breath, and sage is a somewhat astringent/antiseptic, so it might promote gum health and discourage bacteria growth. It certainly worked fine as a tooth powder."
Salt as a teeth cleaner? I'm told that salt can also be used as deodorant.... Hmmm..
Heavy Duty Gloves
One more random thought as we round up for the evening: Keep a good pair of gloves as part of your preparations! Your hands will thank you for protecting them. John has really liked leather gloves that are sturdy.,, most are found at Home Depot, Lowes, etc- work gloves that last. And leather is a must for durability.No virus found in this
More information
Saria's Cupboard
Thursday, October 2, 2008
Boy, this last week just escaped me! Already it's Thursday, and I am looking forward to the weekend. I have always loved general conference weekend. It's time for me to listen, and pray, and get answers (if I'm listening) and hope, and heal. It's a good thing.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
First thing, let's follow up from last week's goals.
Ah, yes, the sprouts. My sprouts continued to grow and we actually started eating them raw. My husband & I enjoyed them so much raw, that I had to begin another batch to have enough sprouts to cook with.
And just in case you haven't ever tried sprouting, try this one: (It really is pretty easy!)
1. Take about 3/4 cup of hot water and add 3/4 cup wheat. Allow to sit in jar, on the counter for 12 hours. (*note: the recipe I followed calls for 12 hours, but I can never remember at 12- it's always been 24 hours later when I deal with them again- and it hasn't seemed to hurt my results.)
2. Drain water. (The recipe calls for drinking the water- and I did the first time. Not bad, not terrible, just not my first choice. The water has lots of vitamins so it won't hurt you!)
3. Place wheat in plate, jar, screen frame or growing location of choice. (My best results were in a shallow plate. In the jar, I overwater and cause fermentation not sprouting!)
4. If in a plate, cover with a dish cloth. Wet dishcloth to keep wheat moist but not soaked.
5. Keep cloth and seeds moist for 2-4 more days. Watch them grow as you check them daily.
At this point, I "Harvest" my sprouts into a quart jar in the fridge to slow growth until we are ready to eat them.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Last week I committed to including sprouts in recipes and feeding those foods to my unsuspecting family. If the sprouts hadn't been so yummy, we wouldn't have eaten the first batch in the raw! So, on this second and third batch, we are cooking! Second batch was included in a green salad that my children smothered with ranch dressing. They ate the salad with no more complaints than a salad usually generates.
And the third batch o' sprouts is baking in a loaf of bread. (Again, if I had more to use, I'd have made more loaves.)
Here's the recipe I used...
Sprout Bread Ingredients
1 c Water
1/2 c Sprouted wheat berries
2 tb Oil
3 c Flour
1 tb Honey or Sugar
3 tb Nonfat dry milk
1 1/2 ts Salt
2 ts Yeast
Instructions for Sprout BreadScott asked if anyone had experience with wheat sprout bread. It is absolutely one of our favorites and well worth the small amount of trouble of sprouting the wheat berries. Here is the recipe from Donna Germans original The Bread Machine Cookbook. This is for a medium loaf. load in machine in order given by manufacturer.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
As I prepare my home and garden for a change of season, I am grateful for the change. And just as seasons change, so do the circumstances in our lives. Perhaps our health will be lost, or perhaps our financial stability, or our ability to bring home income. All of these changes will come to us in our lives.
Preparedness is wonderful as it helps each of us get ready for and cope with the changes that will and do happen.
Embrace preparedness. It will give you confidence, peace, hope, and order in a chaotic world.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Thursday, October 2, 2008
Boy, this last week just escaped me! Already it's Thursday, and I am looking forward to the weekend. I have always loved general conference weekend. It's time for me to listen, and pray, and get answers (if I'm listening) and hope, and heal. It's a good thing.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
First thing, let's follow up from last week's goals.
Ah, yes, the sprouts. My sprouts continued to grow and we actually started eating them raw. My husband & I enjoyed them so much raw, that I had to begin another batch to have enough sprouts to cook with.
And just in case you haven't ever tried sprouting, try this one: (It really is pretty easy!)
1. Take about 3/4 cup of hot water and add 3/4 cup wheat. Allow to sit in jar, on the counter for 12 hours. (*note: the recipe I followed calls for 12 hours, but I can never remember at 12- it's always been 24 hours later when I deal with them again- and it hasn't seemed to hurt my results.)
2. Drain water. (The recipe calls for drinking the water- and I did the first time. Not bad, not terrible, just not my first choice. The water has lots of vitamins so it won't hurt you!)
3. Place wheat in plate, jar, screen frame or growing location of choice. (My best results were in a shallow plate. In the jar, I overwater and cause fermentation not sprouting!)
4. If in a plate, cover with a dish cloth. Wet dishcloth to keep wheat moist but not soaked.
5. Keep cloth and seeds moist for 2-4 more days. Watch them grow as you check them daily.
At this point, I "Harvest" my sprouts into a quart jar in the fridge to slow growth until we are ready to eat them.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Last week I committed to including sprouts in recipes and feeding those foods to my unsuspecting family. If the sprouts hadn't been so yummy, we wouldn't have eaten the first batch in the raw! So, on this second and third batch, we are cooking! Second batch was included in a green salad that my children smothered with ranch dressing. They ate the salad with no more complaints than a salad usually generates.
And the third batch o' sprouts is baking in a loaf of bread. (Again, if I had more to use, I'd have made more loaves.)
Here's the recipe I used...
Sprout Bread Ingredients
1 c Water
1/2 c Sprouted wheat berries
2 tb Oil
3 c Flour
1 tb Honey or Sugar
3 tb Nonfat dry milk
1 1/2 ts Salt
2 ts Yeast
Instructions for Sprout BreadScott asked if anyone had experience with wheat sprout bread. It is absolutely one of our favorites and well worth the small amount of trouble of sprouting the wheat berries. Here is the recipe from Donna Germans original The Bread Machine Cookbook. This is for a medium loaf. load in machine in order given by manufacturer.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
As I prepare my home and garden for a change of season, I am grateful for the change. And just as seasons change, so do the circumstances in our lives. Perhaps our health will be lost, or perhaps our financial stability, or our ability to bring home income. All of these changes will come to us in our lives.
Preparedness is wonderful as it helps each of us get ready for and cope with the changes that will and do happen.
Embrace preparedness. It will give you confidence, peace, hope, and order in a chaotic world.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wednesday, August 13, 2008
WATER~WATER~WATER!!!!!
First and foremost is WATER!! For those just beginning, lets get some water stored. One of the first objections is "I don't have anywhere to put it", I can tell you right now if we lost our water source that would be a sorry reply. We have to have WATER to live. We can go for quite awhile without food, but NOT WATER.. I have a source where we can get 55 gallon drums, used food containers for a very reasonable price. If I get enough interest I will go and get some. If that isnt an option use Pop bottle containers, juice containers (but not milk, they will not hold up, they are the wrong kind of plastic). You can also use clorox containers which can be used for water other than for drinking. Store them under beds, in closets, use your imagination. 6- 55 gal. containers per person per year. That seems like a ton~and it is. Just do it!!!! Let make a goal to get our water stored before winter hits.
Saturday, August 9, 2008
Lets Begin A New Adventure of Hope and Support
Dear Ward Members,
Im not at all sure how to begin this for our ward. I have a good friend in Orem Utah whose ward is being spotlighted as a prepared ward. Prepared for survival as well as food storage. I will do my best to give you ideas, sites and helps of all kinds to help you in your storage venture. We have been asked to prepare since 1937. I myself have stored different ways in the various stages of my life. When I was a young married with 2 children and my husband was in the service we had little money or space. My effort was to save any canned goods I had'nt used in the months menus before I shopped again. I put it aside and that is how I afforded and started my first food storage. When my marriage ended I used my food storage for 3 months until I had to get some help. So storage isn't just about a disaster~it is for any number of reasons. If you have a storage story share it with us and lets work together to become better prepared as the Lord asks. Also as we prepare remember we are in a community as well as a ward. None of us will turn anyone else away that needs something. The word COMMUNITY could mean Come-in-unity so if you can put in some extra, the Lord will bless us all for serving ALL of his children.
Im not at all sure how to begin this for our ward. I have a good friend in Orem Utah whose ward is being spotlighted as a prepared ward. Prepared for survival as well as food storage. I will do my best to give you ideas, sites and helps of all kinds to help you in your storage venture. We have been asked to prepare since 1937. I myself have stored different ways in the various stages of my life. When I was a young married with 2 children and my husband was in the service we had little money or space. My effort was to save any canned goods I had'nt used in the months menus before I shopped again. I put it aside and that is how I afforded and started my first food storage. When my marriage ended I used my food storage for 3 months until I had to get some help. So storage isn't just about a disaster~it is for any number of reasons. If you have a storage story share it with us and lets work together to become better prepared as the Lord asks. Also as we prepare remember we are in a community as well as a ward. None of us will turn anyone else away that needs something. The word COMMUNITY could mean Come-in-unity so if you can put in some extra, the Lord will bless us all for serving ALL of his children.
Subscribe to:
Posts (Atom)