Other Rotation Methods
Thursday, July 31, 2008
Other Rotation Methods
Wednesday, July 30, 2008
We try not to let any questions go unanswered - most of the time we email you back with our answers, or we answer your questions in a post. However, we are sure that if one person is asking, many are also wondering the same thing. So, every couple of weeks we'll dedicate an entire post to answering some questions!
What about water storage?
Our next series (following the "How to Rotate Food" series) is dedicated to water storage. Stay tuned - it should be starting in the next 3-4 weeks!
How big is your car kit? We only drive sedans, and I worry that it will take up all my trunk space.
Abs bought her tupperware box for 99 cents at Ikea. It measures 15" long, 12" wide, and 7.5" tall. Not very big - but it does not hold her water or jumper cables. If you don't want to use a box, you could try a backpack or duffel bag.
That bread on your home page looks delicious! What is the recipe?
Believe it or not, that bread is made using only food storage (pantry) items! We'll be sharing how to make it in a "How To", coming up in a few weeks.
Will you be teaching us how to make 72-hour kits?
YES! Once the car kits are finished (in just 1 or 2 weeks), we'll be making our 72-hour kits, step by step!
Tuesday, July 29, 2008
These basics can be stored in #10 cans, mylar bags, and/or 5 gallon buckets. For more information about storage, read our blog post about how to store longer-term food storage items.
Check out this food storage calculator to determine how much food your family needs.
More information about....
Besides these 4 basic foods, there are a few other things that I like to have a large supply of. I'm not necessarily aiming for a year's worth (not until I have the basics done, anyway), but I certainly like to have more than three months' worth. These "extras" include:
Everything in the above list (except for the honey) can be stored in #10 cans, mylar bags, and/or buckets - the same way you store your basics. (Note: if you are canning up your own white sugar, do not include an oxygen packet. If you do, your sugar will become rock hard!)
You should store two weeks of water for each person in your home. Water can be stored in old juice bottles, clean water drums, water jugs (you can buy containers specifically for home water storage). You should store at least one gallon of water per person per day, but preferably 1.5 - 2 gallons per person per day.
Check out some of our past posts (below) for more information.
Water Storage Methods
How to Store Water in Plastic Bottles
Emergency Water (water in your home)
Water Storage Guidelines (from ProvidentLiving.org)
So this week let's grab two items for our car kits: hand sanitizer and a pocket knife. Nothing needs to be said for hand sanitizer. Especially if you are forced to "use the bathroom" in less than sanitary conditions. Consider the pocketknife to be an optional item, but it is handy to have around. Scissors or a box cutter could serve the same purpose, but keep in mind that these items should be kept away from children (duh) so maybe keep your pocketknife in your glove box so you can keep an eye on it. In all this, please keep your family in mind, if you have really curious children, maybe you should omit the pocketknife at this time. Just think about you and your situation.
3-Month Supply: I really liked what Hannah said on Friday, that these meals in our 3-M supply are "pantry meals" or bare bone meals. This means that in case of an emergency (natural disaster or financial disaster) you would eat this as is. But when you are rotating these meals during "normal life" don't feel like you can't add cheese and fresh vegetables to your food storage meals. Eat normally, but eating food storage meals when things are "normal" will make a transition time during an emergency easier on everyone.
If you need an idea for your "extra meal" this week, check out the Food Storage Fridays for meal ideas.
Longer-term Storage: This is your last week to gather rice for the month. Did you meet your goal? Next week we will be focusing on another staple, so look around one last time for any rice deals, or put in your order with the cannery.
Monday, July 28, 2008
"Though we never know when we will face a challenge that will require us to depend on the resources we have stored, we know that the Lord has said, “If ye are prepared ye shall not fear” (D&C 38:30).
"President Gordon B. Hinckley reminded us in October 2005 general conference of our need to be prepared: 'We can so live that we can call upon the Lord for His protection and guidance. This is a first priority. We cannot expect His help if we are unwilling to keep His commandments. … I have faith … that the Lord will bless us, and watch over us, and assist us if we walk in obedience to His light, His gospel, and His commandments.'
"Let us do all in our power to 'walk in obedience' and be prepared."
“Are You Prepared?,” Ensign, Aug 2007, 30–33
Saturday, July 26, 2008
The authors of Food Storage Made Easy, which is a great new site, chock full of information and great links, wrote an article on having a family emergency plan, that went along great with our FHE lesson from Monday.
Also, many of you have been emailing us with some great comments and questions. We've tried to answer some of you in emails and on your blogs, but we haven't been able to get back to everyone. Next week we'll post some Q&A's, because we're sure that if one person has asked, many are probably wondering the same thing.
Friday, July 25, 2008
I adapted this recipe from one that I found on http://www.allrecipes.com/, a website that I love. You can type in ingredients that you have on hand and it will pull up recipes that match. It's a great tool for when you have food to use up.
Here are our ingredients:
First, prepare the milk. When recipes call for milk, I generally use powdered milk so that I don't waste precious drinking milk. No one will ever know the difference, especially if you will be baking it.
Next, add the uncooked rice.
Add the cream of chicken soup and seasoned salt. You could really use any "cream of" soup for this. You could do chicken, mushroom, one of each, etc. Mix it up!
Next, pour it all into a lightly greased 9 x 16 dish. Flake the canned chicken on top and stir it in. Cover and throw it in the oven.
After that, take it out and stir again. If the rice is done, great! If not, put it back in for another little while (it took me 20 more minutes).
Easy Chicken & Rice
2 cups milk (I used 2c water and 2/3 cup powdered milk)
2 cups white uncooked rice
2 cans cream of chicken soup
1 tsp seasoned salt
1 can chicken
1 can mixed veggies (optional)
Preheat oven to 350 degrees. In a bowl, combine the milk, rice, cream of chicken soup, canned veggies (optional) and seasoned salt. Pour into a lightly greased 9 x 13 pan. Flake canned chicken on top. Cover and bake for 30 minutes. Take out of the oven and stir. Bake another 30 minutes, or until the rice is cooked through. Enjoy!
Like many rice recipes, this one is very versatile. You can add lemon pepper for a little "zing", or red pepper flakes for some spice. Parsley is always good for some nice color, and don't forget about onion powder and garlic powder. Also, this recipe contains pantry foods only (like all of our Food Storage Friday recipes do). If you have refrigerated items on hand, put them to use! Sprinkle some grated cheese on top for extra yummy-ness!
Thursday, July 24, 2008
No one method will work for everyone, so keep looking for the method that works for you, and if you have any methods, ideas or tips, please share with us via email or comment so we can share with all our readers.
This was one of my favorite methods that came in.
Buy colored circle stickers for a couple of bucks at the grocery store/office supply store.
Assign a color to each year (make a chart for easy comparison) and label your food according to its expiration date. Then when you are looking in your closet/under your bed/on top of....whatever, all you have to do is look for the sticker to tell you the current year, or earliest expiration, you don't have to keep peering at the tiny date on the boxes/jars.
After I go through all my current storage, I am going to keep my stickers in a kitchen drawer, so as soon as my groceries come home they get a sticker before being put away.
When you label, think about where the food will be stored, and which part of the food item will be visible, and attach the sticker to that side. You want to be able to look in your "food storage area" and see at a glance when your food expires.
You would only have to do this for the 3-Month supply, because longer-term storage should last more than 10 years. When 2008 is over, the green sticker will then be for 2012.
As I was typing this up I had an idea. (I love it when that happens.) The circle stickers come in two color schemes, so you could buy both and then have two stickers for every year. One denoting the first six month, and the second the last six. That would be an even more accurate system. Well, I'm off to the store for more stickers!
Other Rotation Methods
Wednesday, July 23, 2008
Ingredients: Bread. Gee that was easy.
See this is where my mother's guilt plagues me. I have some leftover smooshed rolls (homemade so they're hard as rocks), two onion rolls that have been sitting on my counter for at least two weeks. And a stale bagel.
So, tear your bread into pieces into your food processor or blended. If you have a wee tiny processor like me, you'll have to do several batches.
Puree until it is crumb-like, and dump into a baking pan. Oh and preheat the oven to 300 or so. If you want seasoned bread crumbs then go ahead, season with whatever you like. I tend to leave mine plain so I can use them for whatever.
Bake and stir every once in a while. The goal here is not to brown these guys, but to dry them out. So I just stir it every once in a while until it looks dry. It may get a little brown and that's okay.
Let it cool and then put your crumbs into a freezer bag. I use a pitcher or something to hold my bag open while I'm pouring.
Now toss this sucker into the freezer to use the next time you make meatloaf, or burgers, or as my husband suggested when I made these, to bread a pork chop.
Tuesday, July 22, 2008
I did a quick google search to check on prices for jumper cables, and the list ranged from $8 to $60. I'm pretty sure the $8 set works great for the occasional jump--a sporting goods store would be a great place to pick one up. Make sure you have one of these in each of your cars!
3-Month Supply: Keep buying extra meals, or if you have your menu/shopping list in place keep stocking up on your items as they go on sale. Last week I was able to get all my applesauce for my breakfast menu because of a great 'buy one get one' sale. I also picked up some chocolate and strawberry syrup to add to powdered milk. I mean, have you ever had powdered milk? Bleh.
If you're running out of ideas, what about ramen? Ramen gets a bad rap, but really it's SO cheap 10-15 cents each and a couple of them could feed a family of four for lunch or dinner. Let's face if if you were hungry enough, you could eat anything. Worried about rotating it? Try making up some ramen with a little less water than it calls for, or drain the liquid after it's cooked, so it's pasta not soup, add half the seasoning packet (you don't need more) and add a couple handfuls of shredded cheddar cheese and stir around to melt. It's delicious. Really. We've dubbed it "Cheesy ramen." Because we're original like that.
Long-term Supply: Keep going gathering that rice. I think it would be safe to say that for items like rice that you store in both your 3-month supply and longer-term storage, the 3-M supply can count as part of your longer-term storage if you keep it continually stocked. So if you already have your 3-Month Supply, you really only need 9 months of rice. Or if you are just starting, your first three months of longer-term storage can be your 3-month supply. I'm all about multi-tasking. Or maybe I'm just talking blasphemy. Who knows. Please don't sue me if it turns out you need 15 months of rice.
Monday, July 21, 2008
Friday, July 18, 2008
Here are the ingredients:
Saute the onion
Then add the canned tomatoes.....
And the sugar.
Let that simmer for a while
Then add the chicken
And add the pasta. I added it straight from the boiling water.
Mix it all up
And add it to a casserole dish. Bake for 20 minutes and it's done!
Like last week's dish, this meal is very versatile. You can add cheese to the top, garlic with the onions, parsley for some color, or a dash of red pepper flakes for some spice. As we ate it for dinner, I also thought that some frozen (or canned) peas would add a nice flavor and color.
Here's the full recipe:
10 oz cooked & drained pasta
1 onion, chopped
1 can tomatoes
2 Tbsp sugar
1 can chicken
Set oven to 375 degrees. Cook pasta according to the package directions. While it's cooking, saute the onion. Once it's done, add the tomatoes and sugar. Let that simmer for a few minutes. Add the pasta and chicken, and stir gently. Pour into a greased baking dish. Sprinkle with cheese (optional). Bake at 375 degree for 20 minutes.
Thursday, July 17, 2008
Other Food Rotation Methods
Tuesday, July 15, 2008
Our cabinets don't reach the ceiling so I put my excess up there. On top of this cabinet there are 8 jars of peanut butter laying on their sides, and you didn't even know!.
Here's the new home to our pasta, you can't see this side of the kitchen from the living room so I don't worry about it showing. Besides, if anyone asks it'll be a great missionary opportunity: "Why do you have so much spaghetti?" Oh the possibilities are endless!
Monday, July 14, 2008
"Are you prepared for and protected against death, illness, a long-continuing, crippling illness of the breadwinner? How long can you go if the income stops? What are your reserves? How long could you make your many payments on home, car, implements, appliances? … The first reaction is: We just cannot do it. We can hardly get by using every cent of income monthly. … If you can hardly get by when you are earning increasingly, well employed, well, productive, young, then how can you meet emergencies with employment curtailed, illness and other unlooked-for problems arising? You must not spend all you make. Money must be put aside for missions and for schooling for your children. They can assume responsibilities and take little jobs whereby they can also help to raise these funds and instead of spending those little accumulations, they will save them for these great purposes. It may mean that the parents of today will go without many things that they would like, but tomorrow will come the harvest."
(“Chapter 11: Provident Living: Applying Principles of Self-Reliance and Preparedness,” Teachings of Presidents of the Church: Spencer W. Kimball, (2006),114–23)
Save money where you can. A little bit of money here and there will really add up in the long run. Having your longterm goals in mind might help you save that money as well.
Saturday, July 12, 2008
Just a reminder at The Obsessive Shopper that having a food storage includes more than just food. Unless you want to stink for 3 months!
A few tips straight from my life:
*Looking for more storage ideas? Clear out your clutter! Go through your house and giveaway or toss the things you don't use! In a fit of domesticity display the other day, I cleaned out our glass cupboard. I put all the baby bottles into storage, since she is passed that stage, and tossed the sippy cups that leaked. After straightening and organizing the rest, I had a whole SHELF empty that I immediately filled with food! So go tackle some closets and cupboards and see if you can make room for food storage.
*Don't know how much sugar/flour/etc you would use for three months? The next time you open a new package of whatever, mark down on your calender the day you opened it and the size of the package. When it's empty go back and see how long it took your family to use it up. That should give you a better idea of how much of those basic items to store.
Friday, July 11, 2008
Here's our lineup of ingredients for rice pilaf (complete recipe is at the bottom of this post):
When it's warm, pour the rice in and start browning it.
Now, cover with aluminum foil and bake at 375 for 30 minutes.
While it's baking, cut up your onion. The recipe I found actually calls for dried onion, which is great to have in your food storage, but I didn't have any so I just used a regular onion.
After 30 minutes, your rice should look like this.
Next, just mix in your canned meat, veggies, and almonds (optional). As you can see in the picture, I threw in a can of corn at the last minute. Put it all back in the oven uncovered for 30 more minutes.
Rice Pilaf (serves 6-8)
2 c rice
4 c liquid (chicken or beef broth, whichever you prefer)
4 Tbsp oil
2-3 cans veggies (your choice)
1/4 c dried onions (or 1/2 onion)
1 can chunk turkey/chicken/beef (your preference - match to whatever broth you used)
3/4 c slivered almonds (optional)
salt/pepper to taste
Set oven to 375 degrees.
Heat oil in skillet. Add rice and brown for a few minutes, stirring often. Meanwhile, put your broth in a pot and set it to boil.
Place browned rice in casserole dish, and cover with the boiling broth. Cover and bake 30 minutes.
After 30 minutes are up, take the rice out of the oven. Rice should be cooked and the liquid will be absorbed. Add canned veggies, meat, and nuts (optional), and mix well. Return to the oven for 30 more minutes.
This dish is so versatile! You can add any veggies you have on hand, and you can even make it vegetarian by using vegetable broth and leaving out the meat. When we ate this for dinner, I served it with some canned fruit - a true food storage dinner, and it was delicious. There is also a LOT left over.
Printable-Rice Pilaf Recipe
Wednesday, July 9, 2008
Ingredients: Brown Sugar, White Sugar, Maple Flavoring, Vanilla flavoring and Water
Heat the water to boiling and then add sugar. In a pinch you could use all white sugar, but it wouldn't taste quite as good. Stir until the sugar has completely dissolved.
Remove from heat and stir in the maple flavoring....
...and the vanilla flavoring.
All done! Go eat some pancakes. This will store for a long time in your fridge because it's just sugar and water. If you have lots of syrup eaters in your family, double or triple the recipe, it's delicious.
2 cups water
1 cup brown sugar
1 cup white sugar
1 tsp maple flavoring
1 tsp vanilla flavoring
Boil water in a saucepan. Add sugars and stir until dissolved. Remove from heat and stir in flavorings. Serve. Store in the refrigerator.