Food Storage Tuesday

Every Tuesday, we post specific items you should gather in order to supplement your 72-hour kit, your three-month supply, and your longer term storage.  If you are new to our blog, don't worry!  You won't be left behind.  Just start up where we are and follow along.  You will eventually have everything completed.  Once the 72-hour kit is complete, we'll be putting together emergency car kits again (week by week).  Once those are done, we'll gather the 72-hour kits again.  So don't worry, just jump on in and join us where we are today!


We are starting the 72-hour kits again! The first thing to think about is what you want to keep your kits in. Many people use backpacks (including big backpacking backpacks) which is a good choice. I have also heard of people using rolling suitcases which I think is a great idea (and in fact I might switch over to these... At least one anyway). The point of your 72-hour kit is to use in an emergency (obviously). Keep in mind that you could be using this kit at home, or you might need to transport this kit to another location (which is why backpacks and rolling suitcases are good options). I have heard of people using big Tupperware boxes but those would be difficult to transport in my opinion (if you had to be traveling on foot).


So, this week, decide what will work best for your family and get what you need. Check out thrift stores for the best deals.  I recommend one pack per person... Some will be packed lighter than others, for small children to carry. Like I said, I'm thinking of switching over to a wheeled suitcase we have (plus some small backpacks that I already have, that the kids could carry). Abs uses backpacks for herself and her children, with a big backpacking backpack for her husband to carry (with most of the water, haha).


For those of you who have your kits done (or have started them), what do you use? What do you recommend?


How is your three month supply coming along?  Remember, make a food storage plan and create a master grocery list from that.  Each time you visit the store, grab a few items on your list.


This month for our longer-term storage, we're gathering BEANS!  I love, love, love beans.  So versatile, so filling, and healthy.  In fact, I am proud (and a little embarrassed?) to say that I finally cooked my first edible batch of dry black beans.  I'll admit, I've always been a "canned beans" kinda girl (they're so easy!) but I am totally converted now.  I just soaked 'em overnight, then drained and rinsed them the next morning, and then let them simmer on the stove for a few hours.  This version is much cheaper than canned beans, and healthier since they don't have any added salt.  Now I just have to find a good blend of spices to make them really taste great. Suggestions?

Motivational Monday

"At the root of self-reliance are the dignity
and importance of seeing ourselves as
children of God regardless of circumstance,
culture, or location."

Elder M. Russell Ballard
Becoming Self-Reliant, Spiritually and Physically, Ensign, March 2009

Food Storage Friday: Salsa!

Brittany here.

I found this salsa recipe a while back and thought I'd share a modified version. While some of the ingredients technically aren't shelf-friendly, they can all be substituted.


Ingredients: can yellow corn, can white corn, 2 cans black beans, can Italian-style diced tomatoes, small jar pimientos, minced garlic, olive oil (not shown), as well as ingredients below.


These are some non-shelf friendly ingredients, but you can sub bottled lime juice and dehydrated onions. The red onion, however, I think counts as a shelf-safe item because you can store them in a cool dark place for a few months at a time.


First drain and rinse the black beans. Using a battered strainer adds to the rustic authenticity of the recipe. Or something.


Then drain (without rinsing) the tomatoes, pimientos (which are subbing in for a fresh red pepper in the original recipe), and corn.


Pour them all into a bowl. Add 1/4 c. lime juice (this took two limes for me), 1 T. minced garlic, a small red onion diced, and 4-5 green onions. Sub in 1 T. dehydrated minced onion for the green onions as needed.

Stir it all together and then pour 2 T. olive oil over before serving.


YUM!

My husband was "Mmmmmm"-ing a lot when he tried this, which is always a good sign. He said, "And the best part is that it doesn't have cilantro!" The original recipe actually calls for a bunch of cilantro, which you're welcome to add if you have some fresh from your garden or dried in your cupboard.

Heather's Cilantro, Black Bean, and Corn Salsa from Allrecipes.com

1 can yellow corn
1 can white corn
2 cans black beans
1 can Italian-style diced tomatoes
1 bunch cilantro, diced (optional)
4-5 green onions (sub 1 T. dried onion), diced
1 small red onion, diced
1 jar pimientos
1 T. minced garlic
1/4 c. lime juice
2 T. olive oil

1. Drain and rinse black beans. Drain other cans. Add all ingredients but oil and stir together well.
2. Drizzle with olive oil before serving.
3. Serve with chips or as a side to tacos, chicken, etc.