(originally from 3/4/10)
Today the information is from two Internet sources:
Here’s a link to Bishop Keith B. McMullin (Bishop for the whole church) speaking on Family Home Storage:http://providentliving.org/channel/0,11677,1706-1,00.html click on TV icon in upper right corner of page. It’s about a one-minute clip, and very good, simple advice to listen to.
At http://www.utahpreppers.com/2009/10/food-storage-short-life-supply/ there is a good post on a three-month supply- starting it, using it, maximizing shelf time, replacing it, advantages of having it.
And just a note: remember the email about storing vegetables without a ‘real’ root cellar? Yesterday (March 3) we ate butternut squash from last year’s garden, it was delicious! I kept it, along with a couple pumpkins and a giant zucchini, in a dark basement room. They’ve been just been sitting on top of a couple food storage buckets; I learned a couple years ago that they spoil quickly with moisture, so they can’t sit on a cement floor. They’ve stayed about 65 degrees there, so it requires nothing unusual. One pumpkin got dropped a month ago, bruising it, so one side has started to go soft. Maybe we’ll have pumpkin pie tomorrow, to use it before it spoils. The other pumpkin is still perfect, and the zucchini, well, now there’s an interesting experiment. It really is big, about 18” long, and bigger around than my hands can reach. It sat on my counter for about a month, until I decided it might as well go downstairs to see what would happen. It has blanched. It slowly lost its green color, now hardly any is left, but it’s still firm. I’ll let you know how it cooks up.
How’s your food storage coming? Are you finding the joys in shopping from your own pantry? Is it saving you trips to the store? Mine is a great blessing to me and my family. I love feeling that we could weather whatever economic storm comes our way. This is also the third month on the three-month challenge. If you’re not 2/3 of the way there, don’t panic or give up, just start. If you are that far or more, go look at your shelves/freezer of food and admire your work, and thank the Lord for it.
-Rhonda
Spreadable Butter
2 cubes butter, softened
1 c. oil, use olive oil if you like
¼ tsp. salt
Beat butter until smooth; while beating slowly add in olive oil, then salt. Pour in whatever size container you want it in; store in refrigerator. Make any quantity you like- you’ll always use equal amounts of butter and oil, and some salt for flavor.
Snow Ice Cream
1 cup milk, evaporated milk, or cream
1/2 cup sugar
1/2 tsp. vanilla or other flavor
6-8 cups fresh clean snow (6 c. if heavy, wet; 8 if powdery)
Mix together milk, sugar, and vanilla. Pour over snow. Mix well and eat right away.
You may substitute a can of sweetened condensed milk for the milk and sugar- tastes good, but costs more.
Today the information is from two Internet sources:
Here’s a link to Bishop Keith B. McMullin (Bishop for the whole church) speaking on Family Home Storage:http://providentliving.org/channel/0,11677,1706-1,00.html click on TV icon in upper right corner of page. It’s about a one-minute clip, and very good, simple advice to listen to.
At http://www.utahpreppers.com/2009/10/food-storage-short-life-supply/ there is a good post on a three-month supply- starting it, using it, maximizing shelf time, replacing it, advantages of having it.
And just a note: remember the email about storing vegetables without a ‘real’ root cellar? Yesterday (March 3) we ate butternut squash from last year’s garden, it was delicious! I kept it, along with a couple pumpkins and a giant zucchini, in a dark basement room. They’ve been just been sitting on top of a couple food storage buckets; I learned a couple years ago that they spoil quickly with moisture, so they can’t sit on a cement floor. They’ve stayed about 65 degrees there, so it requires nothing unusual. One pumpkin got dropped a month ago, bruising it, so one side has started to go soft. Maybe we’ll have pumpkin pie tomorrow, to use it before it spoils. The other pumpkin is still perfect, and the zucchini, well, now there’s an interesting experiment. It really is big, about 18” long, and bigger around than my hands can reach. It sat on my counter for about a month, until I decided it might as well go downstairs to see what would happen. It has blanched. It slowly lost its green color, now hardly any is left, but it’s still firm. I’ll let you know how it cooks up.
How’s your food storage coming? Are you finding the joys in shopping from your own pantry? Is it saving you trips to the store? Mine is a great blessing to me and my family. I love feeling that we could weather whatever economic storm comes our way. This is also the third month on the three-month challenge. If you’re not 2/3 of the way there, don’t panic or give up, just start. If you are that far or more, go look at your shelves/freezer of food and admire your work, and thank the Lord for it.
-Rhonda
Spreadable Butter
2 cubes butter, softened
1 c. oil, use olive oil if you like
¼ tsp. salt
Beat butter until smooth; while beating slowly add in olive oil, then salt. Pour in whatever size container you want it in; store in refrigerator. Make any quantity you like- you’ll always use equal amounts of butter and oil, and some salt for flavor.
Snow Ice Cream
1 cup milk, evaporated milk, or cream
1/2 cup sugar
1/2 tsp. vanilla or other flavor
6-8 cups fresh clean snow (6 c. if heavy, wet; 8 if powdery)
Mix together milk, sugar, and vanilla. Pour over snow. Mix well and eat right away.
You may substitute a can of sweetened condensed milk for the milk and sugar- tastes good, but costs more.
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