(originally from 7/23/10) Here’s a timely article (condensed) that came from Carolyn Nicolaysen at Meridian Magazine this week- all of us can find some room to improve here..

In a real emergency, no one is going to ride in and rescue us if the calamity involves the whole community. Government, church leaders, prophets, and emergency response organizations all tell us to prepare – and to expect that in the aftermath of a disaster we will be on our own for 72 hours at least, and possibly for days or weeks after that.

Coping with natural disasters is one thing – coping with a
slow drain on our back-up reserves is another. Food storage and emergency preparations require planning, continuing education, and awareness of our changing needs. In this time of downsizing and economic disappointment, it is more urgent than ever before in our lifetime that we commit to self-reliance and stay on top of our family emergency plan. Don't be left wondering when that crisis comes, "what have I done?" Here are twelve ways we could sabotage our own best efforts:

Here’s the quick list, for what she means by them, see the link afterwards:

1-    Move too fast

2-    Look for the easy fix

3-    Ignore nutritional needs

4-    Fail to include non-food essentials

5-    Ignore a sensible storage strategy

6-    Overlook comfort items

7-    Overdo it!

8-    Underestimate the value of water

9-    Put your storage in the basement and forget it!

10-Who needs dates and labels, anyway?

11- Lose track of what you have.

12-Put it all under the bed.


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Crustless Broccoli Cheese Quiche

 If you don’t like broccoli, you can either leave it out, or use 5-10 ounces of a different vegetable instead.  Try cooked sliced zucchini, onions, Swiss chard, spinach, or whatever sounds good.  These are simple to make because there's no crust.

1 package (10 ounces) frozen broccoli florets
6 large eggs
1/2 cup half-and-half  or evaporated milk
Ground pepper
1/8 teaspoon ground nutmeg
3/4 cup shredded cheddar cheese (3 ounces) – or other cheese 
Crusty bread and mixed salad (optional)

Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie pan); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely. Or microwave the broccoli for a couple minutes instead, then chop.

Beat together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.

Put ramekins on a rimmed baking sheet. Divide mixture evenly among the four ramekins, or fill a 9” pie pan.  Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a salad, if you like.



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