I have been working on a couple of big new ventures the past few weeks. I know I have been a little slow with posting and keeping up on the facebook page but I will be back in the groove soon and I will let you know all that has been happening. Next big thing I need to finish is the May newsletter. It is going to be great!  

I have had several people ask me to repost the you tube video describing how to cook beans in bulk so here it is!

Mass cooking beans: http://www.youtube.com/watch?v=AQkyjWvABCk

We have also talked about making a master mix for quick and inexpensive cooking, as well as making mixes from your own favorite recipes. The following were sent in by a reader. She sent lots so the rest will be in the May newsletter. Watch for them!

QUICK MIXES

MASTER OATMEAL MIXTURE

FOR 3 GALLONS FOR 5 GALLONS

14 C. flour                       28 C.flour

7 C. sugar                        14 C. sugar

¼ C. salt                          ½ C.salt

½ C. baking powder        1 C.baking powder

Mix dry ingredients together well, then cut in

4 ½ C. shortening           9 C. shortening

and then add

13 C. rolled oats             26 C. rolled oats

Keeps 6 months if kept sealed in cool place (refrigerated best.)

Recipes using the master oatmeal mixture:

Muffins

Mix together:

3 c. mix

1 egg

½ c. milk

1/3 c. nuts

blueberries, diced apples, or cinnamon if desired

Bake at 425* for 20 min.

Coffee Cake

Mix together:

3 C. mix

1 egg

½ c. milk

Pour into greased pan or muffin tins. Top with mixture of:

1/3 c. brown sugar

2 tsp. cinnamon

1 Tbs. flour

3 Tbs. melted butter

1/3 C. chopped nuts

Bake at 350* for 30-35 min. (less for muffin tins)

 Huge Totally Ready Give Away Happening Now!

April is the month for Totally Ready to take it to the next level.

Grand Prize: Self Reliance Library

Totally Ready for the Road

Mother Hubbard: What She's Doing Now

Prep Not Panic

Totally Ready Newsletters: July 2009- June 2010

Making the Best of Basics: by James Talmage Stevens

2012 Survival Guide: by Crystal Abrahams

All They'll Need to Know: by Joyce Mosely Pierce

Jan's Fabulous Food Storage Recipes: by Jan LeBaron

100-Day Pantry: by Jan Jackson

Dinner is in the Jar: by Kathy Clark

DVD~Food Production Systems-For a Backyard or Small Farm: By Marjory Wildcraft

$180.00 value

Second Prize: One Case of Red Feather Butter

$140.00 value

Third Prize: Totally Ready Auto Kit and a copy of Totally Ready for the Road

$52.00 value

WE WILL ALSO BE DRAWING FOR ADDITIONAL BOOKS AND PREPAREDNESS ITEMS

EVERY DAY ALL MONTH

TO ENTER DO THE FOLLOWING

1. "Like" the Totally Ready facebook page. It's that simple. We will keep track.

2. Join the yahoo group. Again, that simple. We will know who you are.

3. Place a link to a post on blog.TotallyReady.com or the Totally Ready facebook page on your facebook page. You'll need to let us know about this one by making a comment on the blog or facebook.

4. Tweet about and link to a post or the Totally Ready facebook page. Again, just let us know.

5. Place a link in an article on your blog. Give us a heads up so we can read your post. This is a great way for us to discover great new blogs.

6. Place a permanent link on your blog or website. Let us know after you have done that and you will not only be entered in the drawing but…

Everyone who places a permanent link on their blog or website will be invited to a webinar designed to answer your preparedness questions. This is by invitation only to all who place a permanent link and is a $100.00 value. More on that in the coming days. Watch for more details on the blog.

THE MORE YOU DO THE MORE CHANCES YOU HAVE TO WIN!

Listen to my radio show READY OR NOT…every Tuesday night 9:00pm Eastern, 6:00pm Pacific…if you missed some listen now.

Current show: http://www.blogtalkradio.com/doctorprepper

Past shows: http://www.bepreparedradio.com/category/prepper-podcasts/ready-or-not/

Subscribe to our Newsletter: http://blog.totallyready.com/announcing-the-totally-ready-newsletter/

Join Our Yahoo Group: http://groups.yahoo.com/group/TotallyReady/

Back issues: Totally Ready Newsletters July 2009- June 2010

Catsup

Another 7.1 earthquake in Japan today and even more bad news. We learned from our business partner in Japan yesterday that Tokyo has been told to cut their power consumption by 25%. That is huge and we can only guess at the difficulties that will create for their business community as well as the population in general. Acres and acres and acres of food has been plowed under and food is still in very short supply, now another major earthquake. Those poor people! What will this mean for the rest of the world? We really don't know. Will Japan lift their restrictions on imported rice? It seems they will have to. If  that happens what effect will that have on the world supply?  In the United States our grain of choice is wheat and we eat it at almost every meal. In japan the same is true of rice. If they begin importing rice what will happen to prices here? You got it, huge increases. Only time will tell but aren't you glad you have been stocking up. 

We had a comment a few days ago I would like to share in case you missed it. "You told all of us a long time ago that if we would store our food then we would in future days be able to feed ourselves at yesterday's prices.  Today's post has confirmed what you said.  And what you have said will continue to be true.  We don't know that in future days today's higher prices may be tomorrow's bargains.  I have read a lot of history.  When extreme conditions show up so do shortages and rationing and higher prices.  One never knows the kinds of conditions he or she will encounter. " Thank you Jeanette. I love knowing that jar of mayo I opened yesterday cost me 50% less than the same jar would cost me today. My one jar just saved me $2.99 and the best part is I have several more on the shelf so I can wait for it to go on sale and I have time to find a coupon in addition, before I have to buy.

With all this in mind I took a trip to my local dollar store yesterday to take a look at food. What I found was very exciting! I discovered;

Musselmann pie filling. I hadn't seen that brand since I moved from the east coast. I bought a peach and an apple to try and I was very please. Pie filling never has as much fruit as I would like but I just opened a can of peaches, drained them and then added them and made a crisp. It was great. I like having some pie fillings on hand as I don't need water or thickener to make a cobbler,. pie or crisp. Power out just dump the can into the Dutch oven, add a little extra fruit, top and "bake". Grocery store cost: $2.99 savings $1.99 or 66% !

Tomato sauce: $1.00  for 36 oz. the grocery store: $.99 for 15 oz. or $1.98 for 36 oz.  Savings…$1.00 or 50% 

El Pato Mexican style tomato sauce: $1.00 for 35 oz. Grocery store: $.59 for 7 3/4 oz. or  $2.36 for 35 oz. Savings…$1.36 or  58% 

Crackers cheese,  and wheat varieties by Busy Baker: $1.00 for 7 0z. Grocery store: $2.29 on sale Savings…$1.29 or 57% I even like the cheese better than the major brands.

Vegetable crackers like the gourmet crackers we use for appetizers, Monet brand: $1.00 for 8 oz. Grocery store: $2.99 on sale Savings: $1.99 or 67%

Del Monte vegetables (all varieties) : $.79 Grocery store: $1.29 Savings: $.50 or 39%

Take the time to make a trip for yourself and purchase just one package or can of everything you think is a great deal. Take it home, try it and if you like it, go stock up!

You can also save lots of money by learning to cook from scratch. Just think how happy you will be during a crisis if you can have foods you love because you know how to make them at home when they may not be available or affordable at the store. I will include many recipes like the following in the May Newsletter.

Homemade Chili Powder
2 tablespoons paprika
2 teaspoons oregano
1 1/4 teaspoons cumin
1 1/4 teaspoons garlic powder
1 1/4 teaspoons cayenne pepper
3/4 teaspoon onion powder

Sparkling Cider

1 liter ginger ale (67 oz.)

1 (64 oz.) bottle apple juice

Combine, chill and enjoy. For a more mild flavor use a lemon/lime soda in place of the ginger ale.

Cost savings: A bottle of sparkling drink costs $2.50 or more with the exception of the holiday season when it sells for around $2.19. Each bottle is 25 ounces.

Our substitute: Soda $1.29 Apple juice $2.99 total: $4.28 Our recipe makes the equivalent of 5 1/4 bottles of the sparkling juice.

Our substitute: $4.28

Sparkling version: $13.13 on sale 11.50

Savings: $8.85 on sale savings $7.22 a 67% Savings

 Huge Totally Ready Give Away Happening Now!

April is the month for Totally Ready to take it to the next level.

Grand Prize: Self Reliance Library

Totally Ready for the Road

Mother Hubbard: What She's Doing Now

Prep Not Panic

Totally Ready Newsletters: July 2009- June 2010

Making the Best of Basics: by James Talmage Stevens

2012 Survival Guide: by Crystal Abrahams

All They'll Need to Know: by Joyce Mosely Pierce

Jan's Fabulous Food Storage Recipes: by Jan LeBaron

100-Day Pantry: by Jan Jackson

Dinner is in the Jar: by Kathy Clark

DVD~Food Production Systems-For a Backyard or Small Farm: By Marjory Wildcraft

$180.00 value

Second Prize: One Case of Red Feather Butter

$140.00 value

Third Prize: Totally Ready Auto Kit and a copy of Totally Ready for the Road

$52.00 value

WE WILL ALSO BE DRAWING FOR ADDITIONAL BOOKS AND PREPAREDNESS ITEMS

EVERY DAY ALL MONTH

TO ENTER DO THE FOLLOWING

1. "Like" the Totally Ready facebook page. It's that simple. We will keep track.

2. Join the yahoo group. Again, that simple. We will know who you are.

3. Place a link to a post on blog.TotallyReady.com or the Totally Ready facebook page on your facebook page. You'll need to let us know about this one by making a comment on the blog or facebook.

4. Tweet about and link to a post or the Totally Ready facebook page. Again, just let us know.

5. Place a link in an article on your blog. Give us a heads up so we can read your post. This is a great way for us to discover great new blogs.

6. Place a permanent link on your blog or website. Let us know after you have done that and you will not only be entered in the drawing but…

Everyone who places a permanent link on their blog or website will be invited to a webinar designed to answer your preparedness questions. This is by invitation only to all who place a permanent link and is a $100.00 value. More on that in the coming days. Watch for more details on the blog.

THE MORE YOU DO THE MORE CHANCES YOU HAVE TO WIN!

Listen to my radio show READY OR NOT…every Tuesday night 9:00pm Eastern, 6:00pm Pacific…if you missed some listen now.

Current show: http://www.blogtalkradio.com/doctorprepper

Past shows: http://www.bepreparedradio.com/category/prepper-podcasts/ready-or-not/

Subscribe to our Newsletter: http://blog.totallyready.com/announcing-the-totally-ready-newsletter/

Join Our Yahoo Group: http://groups.yahoo.com/group/TotallyReady/

Back issues: Totally Ready Newsletters July 2009- June 2010

For anyone who missed the original post I was encouraging you to make up master mixes of favorite recipes to save you time and money. Time, because you simply need to add the wet ingredients and you only get one bowl dirty. Money, because it is cheaper to make foods from scratch than to purchase mixes, or more expensive yet, prepared foods.

Thanks Cheryl…here ya go!

Original Nestlé’s Toll House Chocolate Chip Cookies

 2 ¼ cups all- purpose flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter, softened

¾ cup granulated sugar

¾ cup packed brown sugar

1 tsp vanilla extract

2 large eggs

1 ¾ cups (11.5 oz. pkg) Nestles toll house Milk Choc Morsels (Cheryl says:Remember when this was a 12 oz bag) (Carolyn says: Yes I do. It's called a hidden price increase!)

1 cup chopped nuts

 Preheat oven to 375

Combine flour, baking soda and salt in small bowl.  Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in morsels and nuts.  Drop by rounded tablespoons onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

Master Mix (enough for eight batches)

18 Cups flour

8 tsp. baking powder

8 tsp. salt

6 Cups granulated sugar

6 Cups packed brown sugar

14 Cups chocolate chips

8 Cups nuts

Combine flour, baking powder, salt and sugar and mix well. Stir in brown sugar until evenly combined. Add chocolate chips and nuts and toss until uniformly combined. Place in airtight container and store in cool, dark location. There is no need to refrigerate.

To prepare cookies:

Beat 1 cup butter with 2 large eggs and 1 tsp. vanilla. Add butter and egg mixture to 6 1/2 cups of dry mix and beat until well blended. Drop by rounded tablespoons onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

Listen to my radio show READY OR NOT…every Tuesday night 9:00pm Eastern, 6:00pm Pacific…if you missed some listen now.

Current show: http://www.blogtalkradio.com/doctorprepper

Past shows: http://www.bepreparedradio.com/category/prepper-podcasts/ready-or-not/

Subscribe to our Newsletter: http://blog.totallyready.com/announcing-the-totally-ready-newsletter/

Join Our Yahoo Group: http://groups.yahoo.com/group/TotallyReady/

Back issues: Totally Ready Newsletters July 2009- June 2010

We need to take control of our food supply.

Last Tuesday I promised you I would put Jan's recipe for grilled pizza on the blog so here ya go. So much going on today with food prices I'm deep into research today. Tune in tonight to see what I uncovered.

Grilled Pizza

Of course you can make this pizza in your oven too. But this is a great idea if you have a power
outage, just use your grill to cook your pizza. Just get your grill hot when you are ready to cook
your pizza and cook until the dough is “baked”. Need some ideas for pizza ingredients from
your food storage? Just make a pizza sauce from your tomato powder mixed with water & some
herbs like garlic, Italian seasoning mix, Parmesan cheese. Try some of these ideas. FD Ham & FD
Pineapple, mushrooms, FD Sausage, or even TVP, tops with some FD Mozzarella cheese & Parmesan
cheese. All of these items come from your food storage foods.

Pizza Dough

3 cups hot water
2 Tablespoons yeast
2 cups warm milk
½ Cup Red Feather Canned Butter or oil
1/4 cup sugar
2 teaspoons salt
1/3 cup oil
8 cups flour, give or take

Combine all ingredients in a large mixing bowl, and knead for 8 minutes until smooth and
elastic. Allow to rise in the covered bowl until doubled, about 40 minutes. Divide into
small rounds, and press onto lightly oiled tin foil. Top with favorite toppings and grill to
perfection!

Cowboy Spaghetti (one dish meal)  recipe from Jan's Fabulous Food Storage Recipes

The great thing about this recipe is you can make it on your stove or over a camp fire with a Dutch oven.
You need to have a few meals that you can make in one pot is the power goes off and have alternative
ways to cook them.

Ingredients
1 pound of spaghetti
3-4 slices bacon, chopped (optional)
2 Cups ground beef or sausage, freeze dried
½ cup onion chopped, dehydrated
2 teaspoons or so of hot sauce
1 Tablespoon Worcestershire sauce
1 cup Tomato powder (mixed with 2 ½ cups – 3 cups water)
1 cup cheddar cheese, grated, freeze dried

Directions
In a large pan, brown chopped bacon is using, when bacon is browned drain the oil off and add 2 quarts
water back into the same pot, bring water to boil and add spaghetti noodles, beef and onions and cook
until pasta is Al Dente’. Drain all but about 3 cups of water off, reserving 2 ½ – 3 cups of water, mix the
tomato powder with that water and add back into the same pot. Stir in well add the bacon back into stir
over lower heat, add the grated cheese stir in and allow to melt into the sauce. You are ready to eat!

White Bean Chili

1 can chicken

1 can chicken broth

1 small can diced chillies

1/2  (16oz) bottle salsa

2 cans white beans or the equivalent in reconstituted dried beans.

1 package frozen spinach

8 oz. cream cheese

This is a great recipe to make quickly, use a crock pot or a Dutch oven. Just dump everything into the pot except the cream cheese. Bring to a boil, or just let it cook if you are using a crock pot. Add the cream cheese and cook until cream cheese is melted and well blended, about 15 minutes. That's it! Serve and sprinkle with grated freeze dried cheese and allow to melt, yummy.

(for those of you who are Newsletter subscribers don't forget the coupon in the newsletter for the freeze dried cheese used in these recipes)

Listen to my radio show READY OR NOT…every Tuesday night 9:00pm Eastern, 6:00pm Pacific…if you missed some listen now.

Current show: http://www.blogtalkradio.com/doctorprepper

Past shows: http://www.bepreparedradio.com/category/prepper-podcasts/ready-or-not/

Subscribe to our Newsletter: http://blog.totallyready.com/announcing-the-totally-ready-newsletter/

Join Our Yahoo Group: http://groups.yahoo.com/group/TotallyReady/

Back issues: Totally Ready Newsletters July 2009- June 2010

Since we talked about powdered milk yesterday I thought it was time to post a few recipes for rotating that milk. I know you have negative feeling about powdered milk but I am about to change your mind!

Peanut Butter Chocolate Smoothie

1 Cup Yogurt

1/3 C powdered milk

3 T hot chocolate mix

1 C plus 6 Tablespoons water

4 T honey or sugar

3 T peanut butter

Ice cubes

Mix all ingredients except ice cubes together in blender until smooth./ Add ice cubes and blend until mixture has thickened and ice has been blended. **

** recipe from Jan's Fabulous Food Storage Recipes: Converting Food Storage into Usable Meals Check it out today!

Peanut Butter Balls

Mix together

½ C honey

½ C peanut butter

1 C powdered milk

semi sweet chocolate chips (melted)

Form into balls (a melon baller works well). Drizzle with melted chocolate.

Sweetened Condensed Milk

To make sweetened condensed milk, mix

½ C very hot water

1 C powdered milk

1 C sugar

1 T butter

Heat water and butter until hot but not boiling. Pour into blender. Add sugar & powdered milk and blend until smooth.Cool and use as you would any sweetened condensed milk. Jan (see above) recommends in her book that you add 1/2 vanilla. Try it both ways and see which you prefer. 

Truffles

For a decadent treat, make sweetened condensed milk (above). While stir warm stir in a 12 oz. bag of chocolate chips. Chill, and shape into balls. ( Like I have said before…every good foods storage includes chocolate!)

Watch the Newsletters for more recipes!

Now go send all your friends to our facebook page and here! Then, make a treat or two. If you have a favorite recipe for rotating powdered milk please share it!

Newsletter Special Ends January 28th!!!

TOTALLY READY NEWSLETTER SPECIAL:

When you order a two year subscription to the Totally Ready Newsletter

I will send you a copy of my food storage ebook, Mother Hubbard:What She's Doing Now

and a copy of the first 12 months of Totally Ready Newsletters (144 pages),

a $47.00 value for $24.00.

The ebook will answer the questions, where do I store, how can I afford this, what do I store and much more. The newsletter subscription will provide disaster preparedness tips, tutorials for survival, recipes and answers to many more questions. If others have told you, after listening to Glenn Beck, that they want to get started consider purchasing this package as a gift for them or let them know about this great deal.

Listen to my radio show READY OR NOT…every Tuesday night 9:00pm Eastern, 6:00pm Pacific…if you missed some listen now.

Current show: http://www.blogtalkradio.com/doctorprepper

Past shows: http://www.bepreparedradio.com/category/prepper-podcasts/ready-or-not/

Subscribe to our Newsletter: http://blog.totallyready.com/announcing-the-totally-ready-newsletter/

Join Our Yahoo Group: http://groups.yahoo.com/group/TotallyReady/

Back issues: Totally Ready Newsletters July 2009- June 2010

First I was asked what a Master mix really is and why we would want one. There are books written with master mixes that make menu planning and fixing a quick meal much easier. They are however, not the comfort foods your family is accustomed to and try as we may there are just some things in our cache of recipes that cannot be replaced. The purpose of a master mix is to make familiar foods easy and quick to fix, even on the busiest days. We talked about freezer meals several weeks ago and stocking your freezer with several. The purpose of those is to save money so you aren't running to pick up a pizza when you have had a busy day. The same is true of a master mix. Instead of running to the store for cookies or cupcakes, to go into lunches of for an evening dessert, you simply make up a batch of your own. These foods will taste better, make the house smell great, and save you lots of money.

So…here we go!

Here is Judy's original recipe:

2 cups dark brown sugar
1 cup shortening (butter)
2 eggs
1 tsp. Cream of Tartar
1 tsp. Soda in 1 tbsp. Water
1 tsp vanilla
4 cups flour

Cream butter, sugar, add beaten eggs and soda. Sift flour, cream of tartar, knead in extract and flour. Roll in two long rolls in wax paper. Refrigerate. Slice off bake 375° degrees 10-12 mins

This is so…simple. First you need to decide how many batches you want to make. I decided on five. Now make a list of the dry ingredients in the recipe and multiply by the number of batches to be made, in this case 5.

Original                                                           Batch of 5

2 cups dark brown sugar                              10 cups dark brown sugar
1 tsp. Cream of Tartar                                     5 tsp. Cream of tartar
1 tsp. Soda in 1 tbsp. Water                            0…see below
4 cups flour                                                    20 cups flour

Because I am not familiar with this recipe and the baking soda calls for mixing with water I have decided to eliminate that from the master mix and leave it to combine with the wet ingredients.

Sift together flour and cream of tartar. Add brown sugar and combine until evenly blended. That's it!  When you want to bake simply add the dry ingredients in the original recipe and that is the amount of master mix you need when making one batch. Do not worry about the small amounts such as the teaspoon of cream of tartar. In this case 2 C brown sugar plus 4 c flour means you need 6 cups of mix.

To bake: Cream butter,  beaten eggs, vanilla and soda. Add 6 cups of flour mixture and mix well. Roll in two long rolls in wax paper. Refrigerate. Slice off and bake 375° degrees 10-12 minutes.

Mix can be stored on the shelf, in a sealed plastic or glass container, for a year.

This is so easy to do. Take a Saturday morning and make up a few mixes. Now you are ready for a quick Sunday breakfast by making your favorite muffins or sweet bread. You are good to go if the kids bring home friends for an impromptu movie. Add these to your General Store this week.  Your own master mixes can also make great gifts.

Good luck and I will still convert more recipes if you send them!

Thanks again Judy but we need a name for these cookies! 

Newsletter Special Ends January 28th!!!

TOTALLY READY NEWSLETTER SPECIAL:

When you order a two year subscription to the Totally Ready Newsletter

I will send you a copy of my food storage ebook, Mother Hubbard:What She's Doing Now

and a copy of the first 12 months of Totally Ready Newsletters (144 pages),

a $47.00 value for $24.00.

The ebook will answer the questions, where do I store, how can I afford this, what do I store and much more. The newsletter subscription will provide disaster preparedness tips, tutorials for survival, recipes and answers to many more questions. If others have told you, after listening to Glenn Beck, that they want to get started consider purchasing this package as a gift for them or let them know about this great deal.

Listen to my radio show READY OR NOT…every Tuesday night 9:00pm Eastern, 6:00pm Pacific…if you missed some listen now.

Current show: http://www.blogtalkradio.com/doctorprepper

Past shows: http://www.bepreparedradio.com/category/prepper-podcasts/ready-or-not/

Subscribe to our Newsletter: http://blog.totallyready.com/announcing-the-totally-ready-newsletter/

Join Our Yahoo Group: http://groups.yahoo.com/group/TotallyReady/

Back issues: Totally Ready Newsletters July 2009- June 2010

I had so much fun last night on READY OR NOT. I hope it was fun for you too. If you missed the broadcast I talked about the difference in wheat types and flours. Please take time to listen if you missed it. I also spoke about learning to make sauces to add an added dimension to recipes you can create from your General Store shelves.

A few years ago I was asked to teach a class to some 16 and 17 year old girls to help them with some cooking basics before they left home to attend college. I decided to teach them to make a casserole. Casseroles are simply a grain, a vegetable, a protein and a sauce. With that in mind I made a few sauces, browned some hamburger and cooked and diced some chicken. I then made a box of stuffing mix, a box of corn bread mix, cooked some pasta and some rice. When the girls arrived we talked about making a simple casserole as a way to eat inexpensively but nutritional foods. I then challenged them to use the ingredients I had laid out to create casseroles which were all different from one another. We have such fun. The stuffing went on top of one casserole and was mixed in with the sauce and other ingredients in another. The cornbread was placed on top of one creating a tamale pie.

Casseroles are a great way to make freezer meals which we have talked about being a great way to avoid fast food meals and save money. They are a perfect way to rotate your food storage and they are perfect for Dutch oven cooking when the power is out.

One of the easiest ways to create a sauce is by using a white sauce as a base. White sauces are easy to make using powdered milk which helps you with rotating! Creamed soups are also easy to make and a great way to create a sauce. I will have many sauce recipes in the February newsletter but here are a couple to get you started.

White Sauce

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.

Cheese sauce: Add 3/4 C shredded cheese or !/2 processed cheese after sauce thickens. Thin with more milk to desired consistency.

Alfredo Sauce: Add 2 cloves garlic minced, 1/2 Parmesan or Asiago cheese after sauce has thickened and you have removed it from the heat. Add more milk for desired consistancy.

Mexican Sauce: Add 1/2 tsp. crushed red pepper flakes. 1/2 tsp. cumin, 1/2 tsp.  garlic powder, 1/2 teaspoons dried oregano, 3  Tblsp. Miracle Whip. Remove white sauce from heat. Combine ingredients and add to white sauce. Mix well. Let sit one hour before using as a dip or in tacos or a casserole.

For a chicken casserole add 1 Tablespoon of chicken bullion powder, for a casserole with beef add beef bullion to the white sauce.

I could go on and on about clever ways to rotate your food storage but for now I will just share a few pumpkin recipes. You should have purchased pumpkin to replace the cans you used during the holidays. It is still on sale in some stores so do that today if you haven’t done it. Pumpkin will never be cheaper. Pumpkin remains a staple of holiday cuisine so try a few of the following recipes when you are planning the menus for your holiday gatherings.

Pumpkin Gingerbread

12 tablespoons butter, melted
2 ½ cups flour
2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon cinnamon
1 teaspoon salt
1 (15-ounce) can pumpkin puree
1 cup white sugar
1 cup packed dark brown sugar
3 eggs
Cooking spray
Powdered sugar

1. Preheat oven to 375ºF.
2. Spray and flour two loaf pans.
3. In a large bowl, sift together flour, baking powder, ginger, cinnamon, and salt.
4. In a separate bowl, whisk together pumpkin, sugars, and eggs.
5. Add flour mixture to wet ingredients and stir until just combined.
6. Divide batter between pans and bake 45 to 50 minutes, or until a toothpick inserted in the middle comes out clean.
7. Cool 15 minutes.
8. Remove from pans, and cool.
9. Sprinkle with powdered sugar (optional)

Pumpkin Waffles
1 egg
¾ cup canned pumpkin
¾ cup milk
½ cup flour
1 tablespoon butter, melted
1 teaspoon baking powder
½ teaspoon salt
cooking spray

1. Beat the egg in a large bowl until light and fluffy.
2. Add remaining ingredients and whisk until smooth.
3. Spray waffle iron with cooking spray.
4. Bake the batter in a hot waffle iron.
5. Serve with powdered sugar, maple syrup, chopped pecans and/or cinnamon whipped cream.

Pumpkin Ice Cream
1 can (15 ounces) pumpkin
1-1/2 cups heavy whipping cream
1/2 cup granulated white sugar
1/4 light brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger

1. Place pumpkin puree into a strainer lined with cheesecloth for 15 minutes to drain any excess water.
2. Gently heat heavy cream, white sugar, and brown sugar until small bubbles form around the edge of the pan. Stir often. Do not boil.
3. Remove from heat and whisk until the sugar is dissolved.
4. Cool to room temperature.
5. Beat drained pumpkin, cream mixture, salt, cinnamon and ginger with an electric mixer until fluffy, about 3 minutes.
6. Pour mixture into ice cream freezer. Freeze according to manufacturer’s recommendations.

Pumpkin Granola
4 cups rolled oats
1/2 cups Grape Nuts
1 teaspoon cinnamon
¾ tsp. salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 teaspoon vanilla extract
1/2 cup dried cranberries
1/2 cup dates diced
1/2 cup pecans
1/2 cup dried apples

1. Preheat the oven to 325° F.
2. Line a large baking sheet with parchment paper and set aside.
3. In a large bowl, combine oats, grape nuts, cinnamon and salt. Mix well.
4. In another bowl whisk together brown sugar, pumpkin, applesauce, maple syrup and vanilla extract
5. Pour wet ingredients into oat mixture and stir until evenly coated.
6. Spread evenly onto the prepared baking sheet.
7. Bake for 20 minutes.
8. Remove pan from the oven and stir.
9. Bake for an additional 10 minutes or until the granola is golden.
10. Remove from the oven and stir in dried fruits and nuts.
11. Cool completely and store in an airtight container.

Serve granola with yogurt, milk, or plain as a snack or over pumpkin ice cream.

Happy Cooking!

When you order a two year subscription to the Totally Ready Newsletter

I will send you a copy of my food storage ebook, Mother Hubbard:What She’s Doing Now

and a copy of the first 12 months of Totally Ready Newsletters (144 pages),

a $47.00 value for $24.00.

The ebook will answer the questions, where do I store, how can I afford this, what do I store and much more. The newsletter subscription will provide disaster preparedness tips, tutorials for survival, recipes and answers to many more questions. If others have told you, after listening to Glenn Beck, that they want to get started consider purchasing this package as a holiday gift for them.

Listen to my radio show READY OR NOT…every Tuesday night 9:00pm Eastern, 6:00pm Pacific…if you missed some listen now.

Current show:

http://www.blogtalkradio.com/doctorprepper

Past shows:

http://www.bepreparedradio.com/category/prepper-podcasts/ready-or-not/

Subscribe to our Newsletter: http://blog.totallyready.com/announcing-the-totally-ready-newsletter/

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Back issues: Totally Ready Newsletters July 2009- June 2010

With the unemployment rate up again and home sales still awful it really doesn’t look as though we are going to get out of this inflationary period any time soon. I continue to believe food storage really is the wise way to invest our money right now. I love the fact that I only have to purchase foods that are on sale because my General Store is well stocked and thus I just shop in my closet and replenish only at sale time. I love that feeling and if you have not experienced it yet let me help you to conquer your fears and become self reliant!

Yesterday we talked about tips for rotating foods. Those tips related to labeling and storing so you know what you have and the order in which to use it. Today we will talk about some ways to use that food that is not just about opening a can and eating it. I have already published several recipes which help you to do exactly this, in the February and August 2010 Newsletters. Today we will talk about a few tips for rotating and add a couple of recipes.

First: Canned fruits are great in smoothies and you probably already know that. Drain your fruit and place it on a cookie sheet in the freezer. For even more added flavor freeze juice in ice cube trays and add to smoothies or use to cook your oatmeal, no other sweeteners needed! When the fruit is frozen place in freezer bags and you are ready to go any time you need a treat. These fruits are also perfect to use in ice cream both homemade and store bought. Before placing your fruit on a cookie sheet cut it into small pieces and you are now ready to add to a freezer of homemade ice cream or to add to a box of store bought. Simply let the ice cream soften a little and fold in the desired amount of fruit. Place ice cream back in the freezer to refreeze. Now you can have peach ice cream year round not just during the summer months. Try this with diced pineapple and add a little coconut extract to the softened ice cream, then fold in the pineapple…pina colada ice cream! yummy

Next use your canned milk in homemade ice cream, hot cocoa, or add to your powdered milk. Evaporated milk makes everything taste creamy and rich. Not storing evaporated milk? See Food Storage Lesson Four next Monday to discover why you should be. Evaporated milk is also perfect to make your own creamed soups for eating or use as an ingredient.

Canned chicken makes great chicken salad. Don’t be afraid to use your canned meats cold. They are completely cooked and safe to be eaten right out of the can. Canned beef makes great hash. Recipe below. Canned meats are also perfect in soups and casseroles. Don’t forget to include them in your meals. When you head to the freezer ask yourself, would my canned meats work in place of the frozen? At least once a week use a canned variety and you will rotate through with no problem.

I love canned potatoes. I use them many ways but my favorite is for home fries. Recipe follows. It’s just really nice to have more variety in your storage and a fun break from instant potatoes, speaking of which…instant potatoes make a great potato soup and they are perfect to reconstitute and use in a potato bread recipe. Potato breads and rolls are so soft and so yummy!

There are so many more tips and we will continue them on Thursday. If you have clever ways to rotate the food in your General Store please share!

Home Fries

1 can potatoes

1 onion diced

2 Tbsp. Butter

1 Tbsp. Oil

Paprika

1. Drain and slice potatoes.

2.Saute onion in butter and oil until lightly browned.

3. Sprinkle with a little paprika for an added dimension of flavor and also to add in browning.

4. Salt and pepper to taste. Personally I don’t add either.

Beef Hash

1 can beef chucks

1 medium onion

1 can potatoes

2 Tbsp. butter

1 Tbsp. oil

1. Dice onion and saute in oil and butter until lightly browned. Cook slowly and do no over cook.

2. Drain and dice beef chunks

3. Drain and dice potatoes.

4. Add beef and potatoes to onions and cook without stirring until lightly crusted.

5. Flip and continue cooking until second side is lightly crusted.

6. Salt and pepper to taste.

I love to serve these with poached eggs on top.

More tips and recipes on Thursday!!

When you order a two year subscription to the Totally Ready Newsletter

I will send you a copy of my food storage ebook, Mother Hubbard:What She’s Doing Now

and a copy of the first 12 months of Totally Ready Newsletters (144 pages),

a $47.00 value for $24.00.

The ebook will answer the questions, where do I store, how can I afford this, what do I store and much more. The newsletter subscription will provide disaster preparedness tips, tutorials for survival, recipes and answers to many more questions. If others have told you, after listening to Glenn Beck, that they want to get started consider purchasing this package as a holiday gift for them.

Listen to my radio show READY OR NOT…every Tuesday night 9:00pm Eastern, 6:00pm Pacific…if you missed some listen now.

Current show:

http://www.blogtalkradio.com/doctorprepper

Past shows:

http://www.bepreparedradio.com/category/prepper-podcasts/ready-or-not/

Subscribe to our Newsletter: http://blog.totallyready.com/announcing-the-totally-ready-newsletter/

Join Our Yahoo Group: http://groups.yahoo.com/group/TotallyReady/

Back issues: Totally Ready Newsletters July 2009- June 2010

This is the last few days to make a comment for a chance to win some great gifts be sure to get in on the fun!

It’s a very blustery day today in the Sierra and I have more than 800 miles to drive  all alone, so wish me luck! “See” you tomorrow!

This week we are adding powdered milk to our General Store. I realize not everyone loves powdered milk but it is our goal to store a well balanced diet to keep our family healthy during a stressful time. Stress increases your need for better nutrition so just get on board! If you are a non lover try a few of these tips:

1st Always serve milk very cold.

2nd Add a few drops of vanilla or maple extract

3rd Add chocolate syrup

4th Mix half and half with milk

5th Use in place of milk in recipes.

Use in your own instant oatmeal packets for example. (recipe in our May 2010 Newsletter)

Make your own evaporated or sweetened condensed milk (recipe for sweetened condensed in July 2009 newsletter)

Use in creamed soups

Great in bread recipes

Next for the medications shelf in your General Store add anti-diahreal medication and cough drops. It is cold and flu season so let’s make sure we are well prepared.

Share a recipe for using leftovers or leave a comment for a chance to win!

Self Reliance Expo November 5th and 6th in Salt Lake City

I’ll be there and hope many of you will be too and that you will come and visit our booth.

Comment on any post for a chance to win:

Tickets to the Self Reliance Expo

Kathy Clark’s new book: Dinner is in the Jar

or

Janet Wayman’s Dutch oven cooking DVD

Every comment or recipe is another chance to win!

To Listen to past broadcasts of READY OR NOT visit:

http://www.blogtalkradio.com/search/carolyn-nicolaysen/

Subscribe to our Newsletter: http://blog.totallyready.com/announcing-the-totally-ready-newsletter/

Join Our Yahoo Group: http://groups.yahoo.com/group/TotallyReady/

Back issues: Totally Ready Newsletters July 2009- June 2010

It’s that time of the year when we are all beginning to think of the holidays and just how we can afford them this year. With the election still two weeks away we still don’t know if we all face big tax increases in January. Many of us are still our of work and many looking for more work to pay the bills. Unfortunately many of us still have foods in the fridge that look like science experiments. Let’s recover that money instead of adding it to the trash at the end of the month. Following are a few creative ways to use leftovers without the family suspecting a thing!

Twice “Baked” Potatoes
Left over mashed potatoes
1/2 cup sour cream
1 cup grated cheddar cheese
4 strips bacon (could be left over also)
1/4 cup chopped green onion
1. Cook bacon and set aside to drain. Cool and dice.
2. Combine 3/4 cup of grated cheese, sour cream and green onions.
3. Combine warm potatoes and cheese mixture
4. Spray muffin tin with cooking spray.
5. Spoon potato mixture into cups making a small well in the center.
6. Sprinkle with remaining cheese and diced bacon.
Bake 325º until warmed through and cheese is browned

I remember when my nana used to make little tea sandwiches. She would make the first layer egg salad and the second ham spread. They were so yummy and just the right size for little hands.

Ham Spread
1 pound cooked ham
2 teaspoons pickle relish (dill or sweet…try some of both)
1/2 teaspoon prepared mustard
1/4 cup creamy salad dressing (Miracle Whip type)
1. Cut ham into bite sized pieces.
2. Place into food processor, grind on pulse until very coarse.
3. Add pickle relish and pulse a few more times.
4. Combine mustard and salad dressing.
5. Combine ham and dressing and mix well.
Serve on crackers or make old fashioned tea sandwiches. Tea sandwiches are so much fun for a little girls tea party.
Option 2: Leave out relish and serve on toast topped with a poached egg. Really yummy!

Left over chili or taco meat:
Pizza: Using a store bought or homemade crust spread with meat, top with diced tomatoes, black olives and green onions. Sprinkle with grated Colby jack marbled cheese. Bake 375º until cheese is melted.
Nachos: Top tortilla chips with warmed meat, diced onion, olives, salsa, melted cheese and sour cream.
Potato Bar: Slice hot baked potato beginning and ending 1/2 inch from each end. Squeeze inward from the ends forming a bowl. Add meat, grated cheese, sour cream.
Taco soup: Combine 2 cans diced tomatoes, 1 can corn, 1 can tomato sauce, 1 can green beans, chili or meat. Heat through. Add more taco seasoning if desired.

Chili Tamale Pie
Left over Chili
1 Can corn
1 Can diced tomatoes
1 Small can diced chillies
1 Cornbread muffin mix
1 C grated cheese
1. Combine chili, corn, tomatoes with liquid.
2. Place in oven proof dish.
3. Make corn bread according to package directions.
4. Drain chillies and combine with corn bread.
5. Spoon cornbread over chili.
6. Sprinkle with cheese.
7. Bake according to package direction until cornbread is done.

Sounds yummy right? Have a favorite way to use leftovers? Why not share your recipe and be entered to win the great give away prizes.

What could be more frugal than winning prizes that you would really like to own? Share a recipe or a comment for a chance to win!

Self Reliance Expo November 5th and 6th in Salt Lake City

I’ll be there and hope many of you will be too and that you will come and visit our booth.

Comment on any post for a chance to win:

Tickets to the Self Reliance Expo

Kathy Clark’s new book: Dinner is in the Jar

or

Janet Wayman’s Dutch oven cooking DVD

Every comment is another chance to win!

To Listen to past broadcasts of READY OR NOT visit:

http://www.blogtalkradio.com/search/carolyn-nicolaysen/

Subscribe to our Newsletter: http://blog.totallyready.com/announcing-the-totally-ready-newsletter/

Join Our Yahoo Group: http://groups.yahoo.com/group/TotallyReady/

Back issues: Totally Ready Newsletters July 2009- June 2010

Self Reliance Expo November 5th and 6th in Salt Lake City

I’ll be there and hope many of you will be too and that you will come and visit our booth.

Comment on any post for a chance to win:

Tickets to the Self Reliance Expo

Kathy Clark’s new book: Dinner is in the Jar

or

Janet Wayman’s Dutch oven cooking DVD

Every comment is another chance to win!

The economic news was horrible again today with a new budget deficit of 1.3 trillion dollars! That is unbelievable and very frightening. Even more scary is the fact that 21.4% of that was due to stimulus spending. Spending which has not created new jobs or improved spending power. Last year Germany, who is pulling out of their recession spent 3.4 % of their GDP on stimulus plans, we spent 6% and we are further in the hole then when the year began and far from pulling out. The stimulus plans last year cost every American $11,000.

From 2007 to 2008 food prices rose 43% on basic necessities. These prices have remained at that level and had grown even further. If you had stored food in 2007 you would have saved 43% on your food bill for those items and been able to replace them when they were on sale. Where else can you “make” that kind of return on your money. If your food storage plan has slowed down now is the time to ramp up your efforts again.

DON’T FORGET TO MAKE THOSE COMMENTS!

To Listen to past broadcasts of READY OR NOT visit:

http://www.blogtalkradio.com/search/carolyn-nicolaysen/

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Back issues: Totally Ready Newsletters July 2009- June 2010

The U.S. poverty rate soared to 14.3 percent in 2009, its highest level in 15 years. The rate was up from 13.2 percent in 2008. I can’t begin to imagine what the rate will be when the statistics are analyzed for 2010.With unemployment rates higher this year than last, those figures will undoubtedly rise. In the county in which I live the poverty rate rose to 20 % with a 17.5% unemployment rate.

The number of people living in poverty nationally rose from 39.8 million in 2008 to 43.6 million in 2009, the most in the 51 years for which poverty figures are available.

The report also showed median household income actually fell to $49,777 in 2009 from $50,112 in 2008. Not much, but any drop means a small jump for some and a huge drop for others.

At the same time we have seen these drops we have witnessed the increase in food prices meaning our purchasing power is also down from last year. I hope you all took advantage of fresh fruits and vegetable this summer and did some canning, freezing and drying. I also hope you are continuing to encourage those around you to wake up to the realities in the economy right now.

If you have not been building your General Store what is holding you back?

I had a long talk with a man who was at my home canning with me. He is out of work and his wife was away with the kids visiting her family. We gleaned tomatoes and then made spaghetti sauce, salsa and tomato and apple relish (it is so….good!). His family has been working hard on food storage this year and he told me if they can do it while on unemployment, anyone can. He’s right. Anyone can. You must make this a priority now.

The election will hopefully change a few things but in California the voters are too under educated about the facts and are easily swayed by party affiliation. I’m holding out hope but I doubt there will be a significant change here. Why will that affect you? Well, the majority of the food grown in this country is grown in California. If we don’t see a change we will have less farmland planted, more farmland blown away because or a lack of water allocations and increased unemployment and poverty levels. All Americans are paying for the government programs all those who are unemployed are living on. Our purchasing power will go down even more. Your best investment and hedge against inflation? FOOD…Commit today and stock your General Store.

Tip # 30 Store food now. If you have no extra cash then eat breakfast for dinner this week, and use the money you save by not purchasing meat and other dinner ingredients, to purchase some food storage. Ask for food storage as gifts. No matter how little store food this week.

The October edition of the Totally Ready Newsletter will be hitting emails later today.

In This Issue:

Year to date inventory of Our General Store

Survival Skills: Seizures

Gathering Important Documents

Safely Storing Important Documents

Inventory Your Home

Upcoming Ready or Not Shows

Emergency Contact Forms to Complete and Store

Fall Recipes to Rotate Food Storage

Review Tips…For more specifics about each tip please visit the former posts.

#1:  Find an out of area contact.

#2: Gather maps.  Get several different colors of highlighters and mark at least three different routes out of the city and  ending at the home of your out of area contact.

#3: Collect all your flashlights. Check  to make sure they are all working properly. Make note of any batteries you need to purchase.

#4  Post important phone numbers and your own address by each phone.

#5  Place a pair of good shoes under each bed where they can be reached in the middle of the night.

#6  Place a glow stick next to each bed.

# 7:  Listen to READY OR NOT. If you can’t listen tonight the show will be available for download at the same link as the live show. Hope to hear from you tonight!

# 8: Stash some cash, about $100.00, for each adult kit.

# 9 Inventory your kitchen, everything.

#10 Inventory your Family room/living room.

#11 Inventory your bedrooms.

#12 Inventory Office and formal dining room.

# 13 Inventory and update 72 hour kits. If you are just beginning collect back packs for every family member.

#14 Sort through medicine cabinet. Replace expired medications.

# 15  Copy your driver’s license, auto insurance policy and birth certificates for your important documents file. We had a great show Tuesday night with tips and info about collecting important documents and just why it is so vital. If you missed the show download it and listen today.

#16 Inventory bathrooms and hall closets

#17 Inventory garage

#18 Make copies of your home owners or renters insurance.

#19 Make copies of the front and back of all credit cards and record the contact phone numbers for all cards on these copies.

#20  Place a flashlight and whistle next to or slightly under each bed in the house.

#21 Teach all family members to text.

#22 Make copies of your home owners insurance and medical insurance papers

# 23- Create a list of 10 meals your family loves. List all the ingredients in those recipes

#24 Create a list of items you would like to add to your preparedness inventory and give this list to everyone who gives you birthday or holiday gifts.

# 25  Add water to your water storage.  For more help with water storage check out  your copy of Mother Hubbard: What She’s Doing Now.

#26 Teach each family member how and where to turn off the gas, electricity and water into your home.

# 27 Do a little research and find out which TV and radio stations will broadcast emergency information in your area during a disaster

# 28 Inventory laundry room

#29 Inventory basement and/ or attic. If you don’t have either but have a shed be sure to inventory the shed.

To Listen to past broadcasts of READY OR NOT visit:

http://www.blogtalkradio.com/search/carolyn-nicolaysen/

Subscribe to our Newsletter: http://blog.totallyready.com/announcing-the-totally-ready-newsletter/

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Back issues: Totally Ready Newsletters July 2009- June 2010

Many have fallen into the trap of thinking they can’t when it comes to self reliance and emergency preparedness. That is just not true. Anyone, and everyone, can and should be setting goals and becoming better prepared to handle life’s challenges. When we fail to prepare and an emergency hits that challenge is magnified by the fact that we just don’t know what to do. Some give up and let the government or family worry about the problem. Some sink into deep depressions and make very poor choices. The truly wise call a friend and ask for help in pulling themselves out and preparing so a crisis can never catch them off guard again.

I am often told by people that they don’t have the money to prepare. Many preparations don’t take money, just a little time. I have been told they don’t have room to store food or supplies. Sure you do. I have discussed this at length here and in our newsletters and it is always a huge part of the discussion when I do a personal consultation. You just need to learn to think like those designers on TV who redo small apartments. I have seen them do wonders with 400 square feet. You can do the same and we can help.

Yesterday was a very upsetting day for me. My computer was giving me all sorts of trouble and my newsletter was lost. I apologize to all our subscribers for being a day late and also to you that I did not get our second of 30 tips posted. I do not want to get behind so today you get two!

Review…

Tip #1:  Find an out of area contact.

Today’s Tips

#2: Since we are still worried about hurricane Earl hitting the east coast today we are going to gather maps. Take time today to go through the glove box, file cabinet or other hidden places and pull out all the maps you have lying around. Get several different colors of highlighters and mark at least three different routes out of the city in which you live and end at the home of your out of area contact. If you can’t find maps call your city Chamber of Commerce or check your state’s government website and see if they can mail you free maps. You can also go on line and print maps there.

#3: Collect all the flashlights in your home, car and and hidden recesses. Check  to make sure they are all working properly. Make note of any batteries you need to purchase. Remove the batteries from all except the one you use often and store them with the flashlight but not in it. In the car your batteries should be in a plastic bag inside your auto kit along with the flashlight but never inside it. Batteries can explode or leak ruining your flashlight. I always keep two sets of batteries just in case one set has a leaker. I have had this happen twice within the past year and one of the batteries was in a flashlight I used often and it was ruined.

There you go, three tips, all free and all easily accomplished.

Our September Newsletter is out and I think it’s a great one! In this edition:

Let’s Play…a look at things to do during a power outage to keep sane.

Food Safety…keeping foods safe during a power outage.

Frozen Food During a Power Outage, when to save and when to throw away.

Dutch Oven Cooking…How to Control the Temperature

Haybox Cooking…one more way to cook when the grid goes down.

Recipes: This month all the recipes are from 1850. They are fun and easy to make and perfect during power emergencies, after all our great grandparents didn’t have electricity!

If you are on the east coast of the United States be sure to check out the preparing for Hurricane Earl post!

**Five Days** until my new radio show!! Don’t forget to let me know what you’d like to hear! Would you like to be a guest on the show?

*****I am looking for callers who would like to participate in an online consultation.*****

Get all your questions answered for the needs of your family, not generalities, specific to your family size, needs, budget, and space.

Send me a note and we’ll make it happen! carolyn@TotallyReady.com

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Back issues: Totally Ready Newsletters July 2009- June 2010