Have you stored water yet? Benjamin Franklin wrote, “When the well is dry, they know the worth of water.” Even a little bit helps. Keep a few water-filled 2-liter bottles, or 2-quart juice containers, under the sink in the kitchen and bathrooms. I screw the lids on REALLY tight because of my curious little ones….
These are great for when the city water suddenly goes out, or a pipe breaks in your house. (Last winter we were out of water TWO times in two weeks because of broken pipes!) Then figure a way to keep a lot more water stored someplace; President Hinckley told us to store at least a gallon per person per day, for two weeks. The blue barrels are good for this, and can be kept in your garage. If you’re buying storage containers, figure a dollar for each gallon of storage capacity- $50 or under for 50 gallon barrel, $5 or so for a 5-gallon jug, etc. You can live a lot longer without food than you can without water. If you want to have even MORE than the minimum, check out the super-size containers at http://familywatertanks.com/ Our water already has chlorine in it, so it will stay clean and safe as long as the container is closed securely. If/when we have a large-scale disaster (remember Sister Beck told us to prepare for ‘eventualities’….) the city can get to repairing much faster if they don’t have to spend all their time hauling water around to all of us.
Here are some more applicable quotes from Franklin, enjoy!
“Energy and persistence conquer all things.
“Well done is better than well said.
“God helps those who help themselves.
“It is hard for an empty sack to stand upright.”
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Here’s the bread recipe I’ve eaten for the last 30+ years; it’s my mom’s recipe. The beauty of bread is that is so adaptable. Use this recipe to make anything from white sandwich loaves, to whole wheat bread, pizza, fluffy dinner rolls or mouthwatering cinnamon rolls. See Making Bread for these variations and more. The bread freezes well, so I always make an oven full; it’s no more work to make six than to make two. I keep enough in the pantry for 3 days because it is fresh-tasting for only that long; I put the rest in the freezer as soon as it's cooled and sliced.
Six loaves: Two loaves:
2 Tbsp. salt 2 tsp. salt
2 Tbsp. yeast 2 tsp. yeast
½ cup -1 cup sugar 1/4 -1/3 cup sugar
½ cup oil 3 Tbsp. oil
6 cups hot water (hottest from 2 cups hot water
faucet, not over 130 degrees)
8 cups flour to start- you will 3 cups flour to start, will be 5-6
use around 16 c. total total
Mix salt, yeast, sugar, oil, water, and first amount of flour in a bowl. Beat about two minutes with a wooden spoon. Stir in half of what’s left, then mix in more until too stiff to stir. Dump out onto a floured counter and knead for 8-10 minutes, adding only enough flour to keep the dough from sticking to the counter. The dough should be smooth and elastic after kneading. (Yes, you could use a stand mixer for this, too….)
Cover with a kitchen towel or plastic grocery bag and let rise 1 to 1 ½ hours, or until doubled. Punch down and shape into loaves. Place in greased 8x4 loaf pans and let rise about 45 minutes or until nearly doubled. Bake at 350 degrees F for about 30 minutes (or at 375 for 25 minutes) or until the sides of the bread are brown. (Tip a loaf out of the pan to check.) Remove from pans and cool on a rack.
100% WHOLE WHEAT BREAD-
Follow above 6 loaf recipe, using all whole wheat flour, and also add one of the following:
1/4 c. lecithin, 1/4 c. gluten, 1/4 c. dough enhancer, or 1000 mg Vitamin C, crushed or dissolved in water. These improve texture and reduce coarseness. Any of the variations can be made with whole wheat.