Tuesday, September 2, 2008

Another Tuesday (Week #14)

I'm sure you are all excited to find out what we will be gathering for our longer-term storage during the month of September! And let me tell you, it's a good one!

Ok, everyone - it's time to start gathering.... (drumroll, please)... WHEAT!

Understandably, wheat scares many people - they don't know how to use it, or they (or their children) don't like it. I'll admit, wheat scares me a bit too. However, there are myriads of ways to use your wheat, and we'll be featuring them all throughout the month. Stay tuned so you can learn right along with us.

Now, for the 72-hour kits. Add 2 gallons of water per person, as well as $25 cash. For the cash, consider including small change. Some people like to have a roll of quarters along with small bills. This is a good idea.

As for the water, consider how you are storing your water currently. If you have some gallons in 2-liter bottles or gallon bottles, these are sufficient and you shouldn't have to add MORE water just for the 72-hour kit. If all your stored water is in a 55-gallon drum or something, obviously this will not work for your kits because it cannot be transferred if you need to travel in an emergency. In this case, you will need to store some smaller amounts of water for your kits. You need to have at least 2 gallons of water per person. Three gallons per person is preferred.

Are you remembering to rotate your 3-month supply? Make some food storage recipes this week or next week to see how they fare in your family. If they love it, stock up on that meal. If it's not such a hit, consider trying something else. Remember, your 3-month supply should be full of food that your family enjoys and eats on a regular basis. If you need help on your rotation, read through our rotation series to get some ideas!


Flashlight Girl said...

I have a super easy whole wheat bread recipe that anyone can master. It's from the book Emergency Food in a Nutshell, but the USU extension Food and Nutrition program publishes the same recipe (except for 2 ingredients). If you're interested contact me: juliegbaird@yahoo.com