20 Weeks of Food Storage – Week 1 – Planning

I was popping around some blogs about preparing a food store and ran in to the WeeHavyn blog and her ideas about creating a food store, not for the end of times, but for a cushion against unforeseen happenings – house problems, unexpected bills, illnesses.

The basic idea is to make a list of items and amounts and, each week, to purchase and store those item.  I will also be using my store and replacing as need be.

I decided to use this week to take a look at what I already have in storage and figure out where my needs are.

We have quite a bitIMG_1254 of flour stored away in canning jars – white, whole wheat, pastry.  I dry canned and sealed it in the oven so it should be good for quite a while.  We have about 35 quarts in total.

 

We also have a number of pints of tomato sauce – it looks like about 23 pints

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My To Do List – from based on the article: 20 Items to Kick Start Your Food Storage Plan.

1.  20 pounds of Rice.
2.  20 pounds of Pinto Beans.
3.  20 cans of Vegetables.
4.  20 cans of Fruit.
5.  20 cans of Meat.
6.  4 pounds Oats.
7.  2 large jars of Peanut Butter.
8.  2 large jars of Tang or other powdered drink mix.
9.  5 pounds of Powdered Milk.
10.  5 pounds of Salt.
11.  10 pounds of Pancake Mix.
12.  2 pounds of Honey and 2 large jars of Jam.
13.  10 pounds of Pasta.
14.  10 cans or jars of Spaghetti Sauce.
15.  20 cans of Soup or Broth.
16.  1 large jug of Oil.
17.  Spices and Condiments.
18.  5 pounds of Coffee or 100 Tea Bags.
19. 2 large bags of Hard Candies.
20.  Mini LED Flashlight and Extra Batteries.

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Our Julebord – 2015

We had a lovely lunch this Christmas, moving the time up to 2:00 to get everyone back on the road to home before the temperature dropped.
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The Julebord Menu

  • Sliced Ham with Assorted Cheeses (Provolone, Havarti, White Cheddar)
  • Beef and Barley Soup
  • Assorted Breads from Great Harvest Bakery
  • Assorted Mustards
  • Smoked Salmon
  • Brie with kiwi preserves
  • Lefse
  • Potato chips with assorted dips (Clam, Onion and Ranch)
  • Crudite’

cookiesDesserts

Beverages

  • Egg Nog
  • Apple Cider
  • Grape Juice
  • Blueberry Shiraz
  • Assorted Microbeers

Winter Supper

Tonight we celebrated my husband’s birthday and the Winter Solstice with a feast.  Prime Rib with roast potatoes, Yorkshire pudding, gravy and green beans.

The Roast was a bone-in ribeye roast that I started at 450 for about 30 minutes and then lowered the oven temperature to 350 to finish to a perfect 160 internal temperature (we are not really rare meat people).

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The potatoes were peeled, quartered and boiled then left to dry in the hot pan.  After I took the roast out to rest, I scraped the potatoes with a fork, tossed them in some drippings from the pan and roasted them about 20 minutes at 375 while I cooked the puddings (they probably needed a hotter oven).

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We had the meal with a little Prosecco, candlelight and my new Prime playlist,”The Boys of Christmas” (Michael Bublé, Harry Connick Jr., Bing Crosby and Josh Groban).

After supper, it’s time for a movie – Guardians of the G12391038_571755022982857_2333725927605273903_nalaxy.  I won a Rocket action figure last night at our lovely friends fantastic dessert party.  Thanks you Harold and Heather!

 

Fruit Cake

Preheat oven to 300 degrees

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  • 1.5 cups coarsely chopped pecan
  • 1.5 cups coarsely chopped walnuts
  • 1.5 cups pitted dates, raisins, sour cherries and figs that have soaked in whiskey for several weeks
  • 1 cup candied cherries and pineapple
  • 1 t cinnamon
  • 1/2 cloves
  • 1/2 nutmeg
  • 1/2 allspice
  • 1/2 dried ginger
  • zest from 1 orange
  • zest from 1 lemon
  • 1 T grated fresh ginger
  • 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 teaspoon vanilla extract

Put into a buttered and floured 8″ round pan. Bake for 1 hour 45 minutes.

Bundt cake and Thrift Store Finds

Today is Samhain, the day the summer comes to its end and the winter dark takes over.  We went to the local thrift shop and found some lovely items that had been carefully weeded from another home…..

I found a lovely hand made pottery jar.  I love knowing that hands have touched clay to make this work of art and that someone’s thoughts sorted out how to apply the glazes.12208805_554950017996691_5843906502996138087_n

I also found a wonderful, warm pair of Haflinger slippers.  They look almost new and are the perfect size.  My toes are so toasty and happy.

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My most beautiful find is a Simplex Copper Tea Kettle.  It is made in England and has a wonderful whistle when it’s hot.  I still love my electric kettle, but this is just so beautiful that I made convert back to stovetop.

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Last Sunday I found a stoneware bundt pan.  So I decided to try it out this weekend with a chocolate cake to celebrate Samhain.  The recipe looks great.  here’s hoping it won’t stick too badly.

Chocolate Cream Bundt Cakeimage

For the cake:

  • 1 c butter
  • 1/3 c cocoa powder
  • 1 t kosher salt
  • 1 c water
  • 2 c all-purpose flour
  • 1 3/4 c castor sugar
  • 1 1/2 t soda
  • 2 eggs
  • 1/2 c sour cream
  • 1 teaspoon vanilla

For the glaze:

  • 4 oz bittersweet chocolate, chopped
  • 1 1/2 T corn syrup
  • 1/2 c cream
  • 1 1/2 T castor sugar
  1. Prehat the oven to 350 degrees.
  2. Butter and flour a 10 or 12-cup Bundt pan and set aside.
  3. Combine the butter, cocoa powder, salt, and water and place in a saucepan over medium heat. Cook until the butter has melted. Remove from the heat and set aside.
  4. Mix together the flour, sugar, and soda. Add about half of the butter mixture and blend. Add the remaining butter mixture and whisk until well combined. Blend in  the eggs, one at a time, and then the sour cream and vanilla.
  5. Transfer the batter into the prepared pan and bake 40 to 45 minutes or until done.
  6. Cover the cake with a baking tray and let the it cool in the pan for 15-20 minutes and then invert onto a rack. Let cool completely before glazing.
  7. While the cake is cooling, add the chopped chocolate and corn syrup to a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and heat over medium until the cream is hot and the sugar is dissolved. Pour the hot cream mixture over the chocolate and whisk until smooth.
  8. Drizzle the glaze over the cooled cake, allowing it to drip down the sides.

Red Cross Recommends

I’ve been listening to OPB’s series about disaster preparation and it’s got me thinking that we could be doing more. So I’ve copies their list below and am going to start getting things together in case we ever need them:

  • Water: one gallon per person, per day (3-day supply for evacuation, 2-week supply for home)
  • Food: non-perishable, easy-to-prepare items (3-day supply for evacuation, 2-week supply for home)
  • Flashlight
  • Battery or Hand-cranked radio
  • Extra batteries
  • First adi kit
  • Medications (7-day supply) and medical items
  • Multi-purpose tool
  • Sanitation and personal hygiene items
  • Copies of personal documents (medication list and pertinent medical information, proof of address, deed/lease to home, passports, birth certificates, insurance policies)
  • Cell phone with chargers
  • Family and emergency contact information
  • Extra cash
  • Emergency blankets
  • Map(s) of the area

Thanks Friend

A dear friend of mine gave me the most beautiful gift in response to my inquiry about the recipe for his salad dressing.  The bag contained not only all of the ingredients for the dressing, but the makings of a lovely salad.  Thanks TS….

Miso Salad Dressing

6 T miso
1/2 c rice vinegar
5 T honey
4 T ginger
5 T sesame oil
6 t lime juice
4 t white sesame seeds