Seven Steps…Week 42

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futures and options get traded in 1/3 cup coarsely chopped pecans or walnuts
1/2 cup honey
4 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cup diced dried
fruit

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The following are a few links to articles about the current state of food supplies and food prices. Check out what others are saying.

http://www.bendbulletin.com/apps/pbcs.dll/article?AID=/20081109/BIZ0102/811090314

http://business.inquirer.net/money/topstories/view/20081109-171187/FAO-warns-of-rise-in-food-prices

http://www.wwnytv.net/index.php/2008/11/08/grocery-prices-expected-to-rise-by-7/

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8 Responses to “Seven Steps…Week 42”

  1. Rebecca says:

    I noticed that shelfreliance.com is having a sale of up to 30% of their Thrive line of food storage. I have heard really good things about the quality and taste of Thrive. I think the sale goes through 11/15.

  2. admin says:

    Thanks for the heads up. I’ll check it out for some things I am needing to replace. As you probably know from reading former posts I really don’t encourage storing dehydrated or freeze dried foods. Many think they store forever which is not true, they do have a shelf life. My biggest objection is the taste and the need for water. I would not purchase meals unless I tried them first. I had several varieties of meals donated to a group I work with and they tasted awful. The all tasted burned and we all agreed we would rather eat rice for three meals a day than those. Also, they require lots of water to reconstitute. If they are not reconstituted and you eat them from the freeze dried or dehydrated state it will cause you to become dehydrated, the biggest cause of death during an extended emergency and during a pandemic. I recommend storing a limited supply of ingredients such as, eggs,onions, green peppers, butter,cheese powder and fruits. (Don’t eat the fruit without reconstituting) If you aren’t going to use it in your everyday cooking and rotate it often don’t buy it. You’ll end up wasting it and wishing you had spent your money in other ways.

  3. Sue Brownell says:

    Neat-Wheat Breakfast Cake
    1/2 c. white sugar
    1/2 c. brown sugar
    1/2 c. shorting or oil
    2 eggs (or equivalent in powdered eggs)
    1 1/8 c. buttermilk (or powdered buttermilk,reconstituted)
    1 1/2 c. whole wheat flour
    1/2 tsp. salt
    4 tsp. baking powder
    1 tsp. baking soda
    1 tsp. vanilla
    Cream shortening/oil and sugars together thoroughly. Add eggs, beat well. Combine all dry ingredients and add alternately with buttermilk. Add Vanilla. Mix well till mixture looks like the consistency of cake batter. Pour into well greased and floured 9×13″pan. Sprinkle with topping:
    1/4 c. brown sugar
    1 Tbsp. white flour
    1 tsp. cinnamon
    1 Tbsp. butter or margaring
    1/2 c. chopped nuts
    Combine all ingredients and sprinkle on top of cake batter.
    Bake at 350 degreesF. for 35-40 minutes.
    Original recipe from “Just Add Water” by Barbara G. Salsbury
    (Crumbly, but good.)
    All the Relief Society sister loved it.

  4. Deidra says:

    I tried the granola recipe listed in this entry and it was great! It started to burn before the cooking time was up so I’ll need to watch it more closely the next time or turn down the temp. I think my oven gets too hot. Thanks for the recipe! My husband wants to eat it mixed with his cereal in the mornings because of the nutty taste.

  5. Jeanette W says:

    I suppose the safety vest you reference is an orange vest. I imagine the vest would be put in an easily accessible pocket of your evacuation kit. If you lived on a houseboat could it also be an inflatable vest?

  6. Jane B says:

    I really liked your blog. Very useful information, I read it detail, also book-marked it and will be back in the future to read some more of your interesting posts ! keep up the good work. :)

  7. Elizabeth says:

    in the case of the freeze-dried foods/dehydrated foods for food storage, a lot of smaller companies that sell these foods offer taster/samples on certain days(such as Saturdays) – so just ask them if you are interested in trying before buying. Also, a good way to rotate those foods is to use them during camping trips. We’ve heard great things about the Mountain House brand, and that kind of meal is great to keep on hand for traveling. Just make sure you have water! :)

  8. Carol Ann Shepherd says:

    I have loved this blog and have followed it every week. Thanks so much, Carolyn, for inspiring all of us to do better in all areas of preparation.

    This is a new recipe I tried recently, and we really liked it. Very filling.

    Palestine Stew

    INGREDIENTS:
    •1 cup Lentils
    •1 cup whole wheat berries** (using Whole Wheat)
    •1 large can tomatoes, chopped (or 1 3/4 cups tomato powder and 3 ½ cups water)
    •1 lb. hamburger, browned and drained (can substitute Beef TVP)
    •1/4 cup dried onions
    •1 carrot, diced
    •2 Tbs. brown Sugar (or Splenda)
    •2 Tbs. chili powder or to taste
    PREPARATION:
    Cook lentils and wheat until tender in about 3-4 cups of water, about an hour. Separately pan-brown hamburger and chopped onion. Mix remaining ingredients and season to taste. Let simmer an additional 1 hour in crock pot or on the stove.
    **To make wheat berries simply cook in crock pot on low over night: 3 cups water to 1 cup of wheat.

    Another really great recipe I obtained from a good friend, Joan, El Cajon, CA.:
    (You’ll never buy pancake mix again after making these delicious & filling pancakes.)

    Whole Wheat Pancakes

    2 1/2 c. whole wheat flour (cut recipe in half for two people)
    1 heaping t. soda
    1 t. salt
    1-2 eggs (I use liquid Egg Starters)
    3 c. buttermilk (don’t substitute milk here)
    (Note: there is no oil in this recipe.)

    Mix dry and wet ingredients separately. Combine and stir adding buttermilk to desired consistency. I like the batter not too thick. You can add more buttermilk.
    Fry on preheated HOT griddle. Serves 4. SOOO good. These pancakes are light and very filling. Serve with syrup or jam.

    Carol Ann Shepherd

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