Here’s a video on YouTube about food storage, a lady from Arizona… this segment is “top 10 reasons for not starting food storage”: here if the link didn't work. The sound doesn't work really well, but it's still worth watching! http://www.youtube.com/watch?v=HhGaTlwYs-s I thought it was pretty funny, but it makes you think. Just remember that when she says ‘year’s supply’, that you don’t worry about that part until you reach Step 4 from the All Is Safely Gathered In booklet on providentliving.org. How much you store, on that step, is up to you to study and pray about. Here are the four:
1. Gradually build a small supply of food that is part of your normal, daily diet until it is sufficient for three months.
2. Store drinking water.
3. Establish a financial reserve by setting aside a little money each week, and gradually increase it to a reasonable amount.
4. Once families have achieved the first three objectives, they are counseled to expand their efforts, as circumstances allow, into a supply of long-term basic foods such as grains, legumes, and other staples.
Curried Zucchini Bisque
2 Tbsp. butter
2-4 tsp. curry powder- or use other spices you like
1 medium onion, chopped
¼ tsp. black pepper
3 c. chicken broth, or 3 c. water and 1 ½ tsp. chicken bouillon
1 (7-8 oz.) potato, cut in ½” cubes
1-1 ½ lbs. zucchini, trimmed and cubed
½ tsp. salt
1 ½ c. cream or evaporated milk (12 oz. can) or a 12-oz. can of coconut milk
Combine butter, curry powder, onion, and pepper in a medium saucepan. Cook, stirring, for 2-3 minutes on medium-high heat. Add broth, potato, zucchini, and salt. Simmer 20 minutes or until potato is tender. Add cream and puree the soup until smooth. Serve garnished with croutons if you like. Cubed chicken is also good in this.