Hi everyone,

This week, take a minute and look back.  How is your Three-Month Challenge coming?  Have you filled out the survey with your visiting teachers?  (It would be helpful to get them to me by this Sunday - but if you can’t, don’t give up!  Just do it soon.)  Have you figured out how much you need to feed your family for 3 months?  My friend Elizabeth said the easiest thing for her was to break it down by meals-  how much cereal, powdered milk, and pancake/syrup ingredients (or whatever your family prefers)  would it take to eat for a week?  Then multiply that by 12 to get your 3 months’ worth. Write it all down.  A food storage notebook (or spreadsheet, if you like that better) is a great idea.   Then tackle lunch.  Then dinner.  Her goal was one of those per day.

To find what you still need to buy, inventory next.  I know that sounds awful, but it really isn’t that bad.  I just keep picturing Joseph keeping track of everything in Potiphar’s house.  Now there was a good steward.  “The Lord made all that he did to prosper in his hand.” (Gen. 39:3)   I’d like to qualify for that blessing, too!  If you haven’t yet inventoried what you currently have, grab a notebook and start.  The easiest way for me is to write categories (i.e. canned vegetables, box of cake mix, bag/can of flour, etc.) and just write tally marks- or count and write down the number if you’ve got a lot.  After you inventory, sit down and compare what you need with what you have.  Remember, getting your three months’ worth is the hardest part of the whole food storage plan.  And you can do it!  You all have visiting teachers who’d love to help where they can.  We’re all here to help each other. 
 

This recipe is from my 6-foot-3, skinny-as-a-rail Jamaican roommate in college.  She only had time to cook once a week, so she’d make a big pot of either this or her chicken curry, then eat that all week.  Yummy stuff.  She never measured ingredients, so don’t worry about being accurate!

           Althea's "Oven Method"  Chicken     4-8 servings

8   pieces bone-in chicken (2-3 lbs., or use 1 lb boneless)   
2-3   tsp.  seasoned salt   
1   small to medium   onion,   sliced into rings
3-4   stalks   green onions,   cut in 1/2" pieces (if you don’t have this, use a little bit bigger onion)
¼   c.   butter or margarine   
2   sprigs   fresh thyme  or 1 tsp. dried  (if anyone local needs a plant, see me)
3-5    medium   tomatoes,   chopped 

hot cooked rice    


Put chicken in a bowl.  Add seasoned salt, onion and green onion.  Mix well; marinate at least 1/2 hour or overnight (or during the day). Remove onions and green onions; reserve.  Brown chicken in a skillet, or bake chicken on a cookie sheet or in a baking dish at 450  for 1/2 hour; turn chicken pieces over and cook 15-30 minutes or til juices run clear and meat is no longer pink when slashed.  Put onions and green onions in a large pot with the butter. Add thyme, chicken, and tomatoes.  Pour in about 1 cup hot water.  Cook on high til the water dries out (about 15 minutes- don't let chicken scorch!).  Add one more cup water- cook until it's HALF dried out, then it's done.  Serve over rice.

This is SOOOO good!

 
 


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