Daily Preparedness

While living in Europe, we fell in love with the crusty, rustic breads available in French bakeries. Their rough textures, soft interiors and crusty exteriors are a delight that transforms any meal into a feast. Who cares what the main course is when there is a loaf of perfect bread on the table? And now, we can produce the same types of bread at home, utilizing the basics found in every provident pantry. Better still, the bread is SO simple to prepare that any six-year-old could make it. Okay, the child shouldn’t monkey with the oven, but every other step is truly easy and nearly mess free.

If the ease and final results weren’t enough, consider that the bread is fat-free, low sodium, super cheap and requires you to purchase only one item you may not own–a silicone baking sheet. (Check Wal-mart for a Wilton silicone sheet priced at about $5) You can also opt to use parchment paper on a cookie sheet.

How to begin? Find a food grade plastic container that holds about 5 quarts. It should have a lid, but the lid does NOT need to be air tight. You do NOT want to clamp the lid down, just cover the dough. A ‘cake saver’ type container will work as will an icing container from your local bakery. You will mix and store your dough in this container.

Basic Recipe: (Makes four 1-lb loaves)

3 cups lukewarm water (should just feel warm to you)

1 1/2 tablespoons granulated yeast (this is about 1.5 packets)

1 1/2 tablespoons Kosher or other coarse salt (if you use table salt, reduce to 1 tablespoon)

6 1/2 cups all-purpose unbleached flour

Cornmeal for baking surface

Pour water into your container. Add yeast and salt, stirring to at least partially dissolve the yeast. Don’t worry if the yeast isn’t perfectly dissolved.

Measure your flour by gently scooping the measuring cup into your flour and then scraping the top of the cup with a knife. Add flour to liquid mixture and stir with a heavy spoon. You can opt to use a mixer or large capacity food processor with a dough hook, but I have found that a sturdy spoon does just fine and you don’t have another thing to clean up.

As you mix in flour, scrape down the sides of the container frequently and work all of the flour mixture into the liquid. This will take only a few minutes. You may need to ‘poke’ the center of your dough blob as you mix in order to get the liquid completely distributed. You will not be kneading the dough!

You are finished mixing when everything is uniform and you can’t see any dry spots. The dough will be wet and sticky looking.

Cover the dough with the lid–remember it should not be air tight! Let the dough sit for at least 2 hours at room temperature. If you need to leave it longer, don’t worry. I’ve let it sit on the counter as long as 4 or 5 hours and the bread was just fine!

If you want to bake bread at this point, you can. Or, you can simply put the container in the refrigerator and store for up to two weeks. Refrigerated dough is easier to handle than room temperature dough, but either temperature works fine. If you want to add a sour dough flavor & texture, simply use the same container repeatedly without washing between bread batches. The dough does ‘age’ as stored, producing a better, stronger flavor and slightly different texture.

Dough can also be frozen in 1 loaf sizes. Place dough in a plastic bag and freeze. To thaw, leave in refrigerator overnight and then continue on with instructions.

When you are ready to bake, cover a cookie sheet with the parchment paper or the silicone baking mat. Liberally cover the baking surface needed for the loaf of bread with corn meal. Use a serrated knife and hack off a piece of dough about the size of a large grapefruit. Again, this is not a precise science.

Gently form your glob of dough into a round mound. This should take about 30 to 60 seconds. You are NOT kneading the bread, simply rounding it. The top side of the dough will look fairly smooth while the bottom is likely to look ‘ragged’. This is just fine!

Place the dough on the prepared baking surface and allow to rise about 40 minutes. The loaf will not completely rise in this time. The rising will continue while it is baking. Again, I’ve left it sitting on the counter for over 90 minutes and the bread was fine. A bit fluffier than the shorter rising time, but still great. You do not need to cover the bread while it is rising.

Begin preheating your oven to 450F about 20 minutes before you are ready to bake. Place a broiler pan, cake pan or several loaf pans filled with water on a lower shelf of the oven.

After the 20 minute preheat, liberally coat the top side of your loaf with flour. Using a serrated knife and quick slashing motions, cut a 1/4 inch deep gash across the top of your loaf. You can get creative here and create stars, tic-tac-toe, or cross designs.

Place the prepared dough in the oven and bake for 30 minutes or until it is golden brown.

The hardest part? The bread really is best when allowed to cool completely on a wire rack.

I have purposefully messed up several steps of the recipe to see what would happen. For the most part, you really can’t mess this up! I’ve over-baked, under-baked (that is worse than over-baking), left lumps in the dough and badly shaped loaves. I’ve cut it hot–sometimes you just can’t resist it–and stored it in the open overnight. Overall, this is truly the simplest, best, cheapest bread you will ever produce.

The final product is better than any bread I have purchased in the U.S. and the price can’t be beat!

Once you master the basic recipe, you can start adding herbs, roasted garlic, cheese or a wide variety of other ingredients. You can experiment with shapes, double the recipe, reduce the recipe size and substitute part of the unbleached flour for wholewheat, oats, rye, etc.

Happy Baking!

P.S. One final note. Before beginning this bread experiment, I had never used a silicone baking mat. Now, I think every kitchen needs one. Your cookies will be perfect and the clean up is a breeze with these wonderful inventions. You really can’t burn anything on them that won’t come clean. Someone else cooked dinner at my house and literally caught the oven on fire with a volcanic strength over-run of marinade and sauce. There were flames in the oven and the smoke damage is still being cleaned up. The cookie sheet under the meat and the rack the meat was on went in the trash. The oven has been cleaned three or four times and yet ‘blobs’ still re-appear. The silicone baking mat? With a little bit of hot water and dish soap–good as new! Absolutely miraculous.

Thanksgiving is nearly here–time to review safe turkey handling procedures. Serve up a feast, not a germ-fest by following these simple guidelines:

• Turkey is nutritious, low in fat and freezes well. Purchase an extra one at the season’s rock bottom prices and store in the deep freeze for nine months to one year. After that time, quality will begin to go downhill.
• Safe food handling is CRITICAL! Don’t fall into the ‘but my mother did it this way’ trap.
• If purchasing a fresh, never frozen turkey, purchase it only a day or two before Thanksgiving. Most stores allow you to reserve a fresh turkey. Purchase it last at the store and get it into the refrigerator at home quickly. Keep a tray under it to catch any drippings.
• Never purchase a pre-stuffed fresh (as in not frozen at the store) turkey.
• There are safe, FDA-approved frozen pre-stuffed turkeys. Follow instructions for these birds religiously.
• Allow plenty of time to defrost your turkey in THE REFRIGERATOR. Place turkey at bottom of frig with a drip tray under it.
• ALWAYS WASH HANDS BEFORE AND AFTER HANDLING THE TURKEY, EVEN IN THE PACKAGING.
• Never thaw a turkey on the counter. If you must rush the thawing process, keep the bird in water that is less than 70F. Change water every 30 minutes.
• Keep raw turkey away from other foods.
• Clean all surfaces that will come in contact with the raw bird–before and after contact!
• Remove packages of turkey ‘extras’ from both cavities of the bird.
• Consuming stuffing baked in the bird is a great way to contract a multitude of food-borne illnesses. Instead, stuff the turkey with ‘throw away’ items to keep the meat moist and bake your stuffing separately. The tops of celery, wilted lettuce, even apples are great things to stuff the turkey cavity with.
• If you absolutely insist on eating the stuffing from inside the bird, use a reliable meat thermometer to make certain that all inner parts of the stuffing have reached at least 165F. As an added precaution (but still NOT recommended) you can remove the stuffing, place in a baking dish and return to the oven until it reaches 180F.
• DO NOT cook your turkey in an oven below 325F. Some of the slow cook methods allow parts of the turkey to remain at too low a temperature to kill off harmful bacteria.
• Use a meat thermometer to check the internal temperature of the turkey in multiple deep locations, such as the thigh joint. Even if the bird has a pop-up indicator, double check for yourself. Reliable digital meat thermometers that can sit outside your oven and alarm when a desired temperature is reached can be purchased for well under $20.
• You can safely let the turkey sit after roasting for 20 minutes. The maximum amount of time, in a cool room, that the food should be left out is two hours. Timing begins as soon as foods are removed from the oven or stovetop.
• Keep foods warm during dinner utilizing hot plates, warming trays, etc.
• Quickly refrigerate leftovers in small packages, spread out within the refrigerator. If your refrigerator is fool or leftovers are extremely warm, pre-cool them by immersing the sealed container of leftovers in a large container of ice.
• If you want to get a head start, prepare turkey stock this week. Freeze after cooled and you have the beginnings of gravy. You can also thicken the stock before freezing. Add this to the ‘brown bits’ in the bottom of your turkey roaster on Thanksgiving Day.
• Eat up leftovers quickly. Stuffing, pies, meats and gravies should be eaten with three to four days. Reheat only the amount you will eat at that meal. Freeze what you will not eat within the prescribed amount of time.
• THIS WEEK, check the temperature of your refrigerator to be certain that it is within the safe range–lower than 40F. Your home freezer should be 0F or lower.

Have a safe, happy and healthy Thanksgiving!

——-This week’s 10×100 Challenge Goals ———

The world is busy with its own cares, sorrows and joys, and pays little heed to you. There is but one great pass-word to success,—self-reliance.” William George Jordan

You need not scale the mountain in one day, merely take a little step forward.

57. Add some cash and quarters to your glove compartment. An empty prescription bottle or tube from mini-M&M’s work well.

58. Check outdoor walkways. Are they clear? Free from tripping hazards? Cracks?

59. Mail holiday gifts early to avoid paying express shipping charges.

60. Gather up your candles and see if you have enough to provide some light for 7-days. Store some matches (more than you think you need) with the candles.

61. Refill BBQ propane tanks if you have them.

62. Clean one pantry shelf. Move older food to the front.

63. Clean out your refrigerator. Discard old food and mark food that needs to be eaten up.

Despite of our best efforts to prevent and prepare, we may find ourselves tossed about by the winds of illness. Whether we are the patient or the caregiver, now is when you find out how prepared you truly are. How best can we weather the storm?

1. STAY HOME! When you are ill, you need time to recover and there is no better place to do that than your own home. Failure to do so puts you at risk for further illness or injury and spreads the ‘joy’ of contagious diseases. Keep yourself and your sick children home from school, activities and church. Stay home until you are COMPLETELY well and free from a fever (without the aid of a fever reducer such as tylenol) for at least 24 hours, or as long as your physician instructs.

2. SEEK COMPETENT MEDICAL HELP. If your symptoms include shortness of breath, chest pain, an altered mental status, loss of coordination, seizures, rampant bleeding or other significant change in status, do not delay getting help from a fully equipped emergency room. The first hour of a serious injury, heart attack or stroke is the most critical. For less serious, but still significant illnesses, get help from your physician or urgent care facility. If your symptoms are minor, stay home and take care of yourself. Those with other serious underlying medical issues (including pregnancy) should speak to their physician about when to seek an appointment. If you believe that you may have influenza (regardless of type), call your doctor’s office and ask about receiving Tamaflu or one of the other anti-viral drugs. These medications will not cure the ‘flu’, but they may shorten the duration and severity of your symptoms.

3. THE DOCTOR VISIT. If you need to seek medical help, take with you a list of your current medications. a list of your symptoms, when the illness began and how it has progressed. Stay away from other patients in the waiting room and avoid bringing well children with you–they will distract you and you are exposing them to more germs!

3. UNDERSTAND THE DOCTOR’S RECOMMENDATIONS. If you are too sick to remember, take someone with you and/or write down what you are told. Make certain you understand what the diagnosis is, prescriptions written, expected course of the illness, complications to look for, self-care or therapy needed, comfort measures and when to return for a follow-up. If in doubt, ASK before the medical provider leaves the room.  For more information, reread the post about “SPEAK UP”.

4. KEEP HYDRATED. Unless specifically told not to, nearly all illnesses are aided by remaining well hydrated. Keep water (a sports top bottle reduces spills), juices and electrolyte replacing drinks by the bedside. For small children, offer popsicles frequently. Anyone with a fever needs to be particularly careful to drink much more than normal.

5. RECORD FEVERS. Know how high your temperature is going and how often. Don’t guess, especially with young children.

6. SET UP THE SICK ROOM. Beside the patient’s bed position facial tissues, a small lined trash can, liquids in spill proof/resistant containers, small snack foods that are healthy & easily digested, a method of communication (baby monitor, intercom, cell phone), humidifier if a respiratory illness, entertainment, throat lozenges and other comfort measures suitable for the person’s age and illness, a container with a lid (in case of vomiting), night light, hand wipes or sanitizer, and necessary phone numbers. If you are caring for yourself, do all of this when you first feel sick!

If the patient must be left alone, also place near the bed a phone and phone numbers of family members or neighbors who can help.

7. HAND WASHING. Everyone in the house should be extra careful to strictly follow hand washing recommendations!

8. SLEEP. Sleep is restorative to the human body. Get plenty of rest, but try to maintain your normal sleep cycle.

9. FOOD. Eat healthy foods and remember that it is often easier to digest frequent small meals rather than three larger meals. Use disposable dishes for the ill person. Using disposables for the entire house can be a significant help in keeping the home running smoothly. Be extra careful about food safety. Your body is already fighting one issue, don’t compound it with food poisoning. Now is a good time to use those frozen entrees, canned foods and quick-to-eat foods. Remember that it is okay to eat vegetable soup and crackers for dinner! Keep it healthy, but simple.

10. HUMIDIFIERS. Especially in the winter, indoor air is often dry. Most illnesses with a respiratory component are aided by introducing moisture into the air. Keep the container clean and filled.

11. DRUG INTERACTIONS. Remember that over-the-counter and ‘natural’ remedies are medicine! Many can interfere with or interact with prescription medication. Check with your pharmacist to be certain.

12. COMPLICATIONS. Be watchful that secondary (and often more serious) complications are not developing. If in doubt about a new symptom–ASK! Many insurance companies offer 24-hour nurse hot lines that can often answer that dreaded 2 am ‘is this serious’ type of question.

13. BE PREPARED TO ACCEPT HELP. Be cautious and avoid exposing others to your germs. But, do accept help that is offered if you truly need it and the helper isn’t exposing themselves to illness. For instance, you might ask a neighbor to let you know when they are going to the store. Keep a list of items you need and have cash ready for when they make their next trip. If you need someone to drive you to an appointment and you have a contagious illness, wear a mask. Be certain that help offered and received is what you REALLY need!

14. WHINE APPROPRIATELY. When asked, “How are you?” we humans tend to reply, “Just fine.” Sometimes you need to vent! While recovering from Lyme Disease, I told my husband that I was going to allow myself ten minutes a day to complain. He listens kindly, sometimes offers a suggestion or asks if I need something in particular. Mostly, he is merely sympathetic and that is all that I need. By establishing a ‘time to whine’, I don’t feel guilty about complaining, he knows how I feel and I have successfully vented. Often times, the best gift you can give to a patient or a caregiver is a listening ear.

15. PRACTICE PATIENCE. It is trying to be ill or to be a caregiver. Take it a day (or an hour) at a time. Allow your body to heal completely. The world will continue to turn on its axis without you for a few days.

Prevention and preparation are the keys to riding out the storm of illness. When that storm hits, remember ‘this too shall pass’ and look forward to happier days ahead. And pat yourself on the back for doing such a great job of living providently every day!

NEXT WEEK: Part 4–Quarantine…could it happen and are you ready?

——–This week’s 10×100 Challenge Goals:

“We have been counseled again and again concerning self-reliance, concerning debt, concerning thrift. ….” President Gordon B. Hinckley

This week’s 10×100 Challenge Goals:

22. Make a list of everyone you plan to purchase Christmas gifts for.

23. Pick up Christmas Cards at a discounter or dollar store before the inexpensive ones are sold out.

24. Replace filters in your HVAC system. Write the date you replaced it on the filter. Mark your calendar for the next change date.

25. See what Christmas gifts you may already have on hand. Plan which ones you are going to make.

26. Do a quick comparison of current prices for internet providers. Do you need to change?

27. Clean out one kitchen drawer.

28. Have little ones at home or due to visit? Check childproofing & poison control.

In recognition of National Preparedness Month here in the U.S. (the rest of the world is welcome to join), it is time for a challenge! You can do it! With just over 100 days left in 2009, it is time to buckle down, dedicate yourself and set aside just 10 minutes or less per day. Yes, in less than 10 minutes a day and nearly no money at all, you can improve your preparedness status by leaps and bounds.

The extra days in 2009 can be set aside for holidays, vacations or, even better, utilized to do a more-than-ten-minute job. However you use the days, use them well!

Ready? Set? Go! Here it is, the first installment of 100 things you can do in 10 minutes or less:

1. Program your cell phone phone book with the word ICE (stands for In Case of Emergency). Under that listing, include the name & phone numbers for the person you want to have contacted first in case of an emergency. First Responders and ER personnel know to check your cell phone for this listing.

2. Check your car’s glove compartment and be certain that you have a current registration, inspection receipt, insurance card and insurance contact information.

3. Write down all of your family’s prescription drugs, their RX number, refill date, name of medicine, instructions and the pharmacy phone number. Make a copy for your 72-hour kit.

4. Write out a card for each child’s car restraint seat. Include child’s name, your contact info, another relative’s contact information, child’s pediatrician and important medical history. Attach to the bottom or back right rear of the seat.

5. Schedule your yearly health maintenance check-ups such as mammograms, pap smears, physical exams and immunization review.

6. Place water leak alarms near washing machine, hot water heater and any other area likely to suffer a leak.

7. Wash the dryer lint trap under hot water until water runs freely.

8. Check the tire pressure and tread depth on your tires.

9. Clean out your medicine cabinet and dispose of out-dated medications.

10. Test your smoke detectors & change batteries as needed.

11. Set up a spot for your perpetual grocery list. Let your family know where it is!

12. Photocopy your credit cards & ID. Place copy in your “What If?” Notebook.

13. Check the outside dryer vent. Be certain that vent flaps open freely. Remove any visible lint.

14. Clean the inside of your car windshield. “Stuff” gathers on the inside of the windshield and can cause complete ‘white out’ when you are driving towards the sun.

15. Clean one pantry shelf. Move older food to the front.

16. Write down neighbor’s phone number, doctor’s phone numbers, family contact numbers and place inside a cabinet near the phone.

17. Add at least one long-term storage food to your grocery list. Consider rice, dry beans, sugar, oatmeal.

18. Check outside lights. Replace burned out bulbs.

19. Check your supply of flashlights. Do they work? Do you have batteries for them? One for each room of your house?

20. Clean the trash out of your car.

21. Cook a double entree and freeze the extra one.

22. Make a list of everyone you plan to purchase Christmas gifts for.

23. Pick up Christmas Cards at a discounter or dollar store before the inexpensive ones are sold out.

24. Replace filters in your HVAC system. Write the date you replaced it on the filter. Mark your calendar for the next change date.

25. See what Christmas gifts you may already have on hand. Plan which ones you are going to make.

26. Do a quick comparison of current prices for internet providers. Do you need to change?

27. Clean out one kitchen drawer.

28. Have little ones at home or due to visit? Check childproofing & poison control.

29. Check 401K & pension plan balances. Do you need to save more for retirement?

30. Purchase at least one item for long-term storage.

31. Treat sink & tub drains with baking soda and vinegar.

32. Check children’s toys. Throw out broken ones.

33. Set budget for holiday gift giving. Do you need to save some money?

34. Check nightlights. Do they illuminate areas that need light? Do they work?

35. Find a backpack, tote or other container that can store items in your car.

36. Add jumper cables to your car pack

37. Put some bottled water in your car pack.

38. Put some long-term food such as granola bars in your car pack.

39. Put several ’space’ blankets or wool blankets in your car pack.

40. Add some matches and a candle to your car pack. Pack candle in an empty vegetable can and cover top with aluminum foil.

41. Add an all-in-one screwdriver to your car pack.

42. Add an ‘emergency’ flag to your car pack. This can simply be a piece of bright orange or red fabric.

43. Add a first aid kit to your car pack.

44. Stick a set of fuses in your car pack.

45. Put a flashlight in your car pack. Package the batteries outside of the flashlight.

46. Add a flare to your car pack.

47. Add a can of Fix-a-flat to your car pack.

48. Check your spare tire & tire iron.

49. Check the fluid levels in your car.

50. Put some paper and a pen in your glove compartment.

51. Check your gutters to see if they are running well.

52. Look at your roof from across the street. Does it look solid?

53. Add your doctor’s voice & fax numbers to your cell phone directory.

54. Add a worthwhile item to your 72-hour kit.

55. Grab some 3×5 cards. Write out personal information for each person & add to 72-hour kit. Include out of state contacts, medical information, etc.

56. Check the caulk around the doors and windows of your home. Note which ones need repair.

57. Add some cash and quarters to your glove compartment. An empty prescription bottle or tube from mini-M&M’s work well.

58. Check outdoor walkways. Are they clear? Free from tripping hazards? Cracks?

59. Add one item to your food storage.

60. Gather up your candles and see if you have enough to provide some light for 7-days. Store some matches (more than you think you need) with the candles.

61. Refill BBQ propane tanks if you have them.

62. Clean one pantry shelf. Move older food to the front.

63. Clean out your refrigerator. Discard old food and mark food that needs to be eaten up.

64. Do you need to have your chimney cleaned?

65. Read about one way to cook food without power. Order or gather supplies you would need.

66. Program your pharmacy’s phone number into your cell phone.

67. Check your computer’s firewall and anti-virus strength.

68. Do a quick comparison of auto insurance rates and coverage.

69. Set aside ingredients for a ‘no time to cook’ dinner.

70. Add one item to your two week supply of food that you could eat without cooking.

71. Store some water.

72. Plan holiday meals. Watch for ingredients to go on sale. Don’t forget potluck dinners, treats for neighbors, etc.

73. Do you need to have your furnace checked?

74. Check appliances for frayed cords.

75. Do you have de-icer in your windshield washer fluid?

76. Ice scrapers in each car….unless you live where it never gets cold!

77. Clean out one pantry shelf. Discard out of date food. Move older food to the front.

78. Try a new recipe that utilizes at least two items from your long-term storage.

79. Check supply of over-the-counter medicines such as antihistamines, antidiarrheal, pain killers & anti-inflammatories.

80. Check the caulk around tubs, showers and toilets. Repair or replace as needed.

81. Check your credit cards? Current? Do you have too many?

82. Check your credit report for errors.

83. Be certain your are shredding documents with personal information such as insurance numbers, birthdates, account numbers, social security numbers.

84. Google your name to make sure someone is using it online or writing about you in an unfavorable way.

85. Buy or obtain a free (try freecycle) transistor am/fm radio.

86. Clean out one closet.

87. Add one item to your food storage.

88. Check your doors and windows for air leaks.

89. Make certain that shrubbery around your house does not obscure windows. (burglars love it when they can hide behind a bush while they break your window)

90. Make a place for end of year tax information.

91. Try a recipe utilizing one or two items from your long-term storage.

92. Check your cell phone contract. If out of contract, compare rates.

93. Add a small flashlight to your glove compartment.

94. Check cash supply at home. Be certain you have bills in $20 or less denominations

95. Mail holiday gifts early to avoid paying express shipping charges.

96. Do you need de-icer for walk ways and driveway?

97. Collect loose change and establish place to store it.

98. Add one item to your 2 week supply of foods you could eat without cooking.

99. Add one item to your 72-hour kit.

100. Cook a double entree and freeze the extra!

See, you can do this!!! It is inexpensive, fast and all things YOU can do with little time and money.

Don’t worry, we’ll remind you periodically. Now, get to it! And good luck.

Wahoo–you did it! You are back home with your car loaded with groceries that you have saved at least 20% (hoping closer to 30%) and it is time to store everything so that you maximize the potential waiting in those bags. Let’s get started.

Put the cold things away immediately. This includes meat that you are going to put in the freezer or cook up. Be certain that the raw meat does not contaminate surrounding food. Keep it in plastic grocery bags and on a low shelf of your frig.

If you have purchased dairy or meat products that are close to their expiration date, grab a sharpie and write the expiration date on the packaging in very LARGE letters. This will be a visual reminder to help you use the product before it is too late.

For non-cold items, put the newest purchases to the back of the shelves. Pull the older items to the front. This is the same system that grocery stores use.

Need to store small items such as chewing gum, muffin mixes, etc that can tend to get lost? Categorize them and store in inexpensive plastic shoe boxes. Empty plastic tubes from ‘Crystal Light’ type drinks also are wonderful for storing things like cough drops, small amounts of pasta or mints. Write on the tube what is inside and your pantry will be easy to use as well as save you money.

Store your re-usable bags and dispose of plastic bags that have held raw meat products. It is safer to pitch these than to risk cross-contamination. One exception might be to use them when walking the dog, IF you can keep them separate from bags you might utilize elsewhere. For plastic bags that haven’t held raw meat, use them to line small trash cans, as a waste receptacle on your counter when you are cleaning vegetables, sort laundry….there are literally 100’s of uses for these bags. If you want to organize them, check out the plastic bag holder sold by IKEA that mounts on the wall. It is inexpensive, holds a ton of bags, holds up well and you can get the bags back out easily.

Wash down the counter that you placed the grocery bags on with a disinfectant cleaner. The bottoms of those bags are germ factories! Finally, wash your hands thoroughly and sit down to catch your breath. While sitting, congratulate yourself on a job well down.

After your little rest, recheck your menu plan for the coming week. Do you need to adjust it due to finding an ingredient you hadn’t planned on buying? For instance, you purchased near-its-expiration-date chicken and should use it up quickly. Or the produce man was clearing out bananas. Make necessary changes and repost your menus.

If you purchased near-its-expiration-date meat, consider cooking it now and freezing for later use. It will make great last minute meals and you’ll not risk further spoilage. This is also a great way to quickly process those club packs of meat. Make one mess and have multiple meals nearly ready to serve! Be certain to handle the meat carefully, package well, label with contents & date, cool appropriately in the refrigerator or a bowl of ice and then pop into your deep freeze.

If you are going to break down club packs without cooking, prepare your work area by assembling everything you will need. Scrub your hands and then divide the meat into appropriate smaller containers. Label and freeze. Sanitize your work area when you are done and give yourself another round of applause!

Still not satisfied with your savings? Be certain to utilize the internet for websites that match coupons to sales, notices of freebies, email alerts for your local grocery store flyers, inexpensive meals such as www.5dollardinners.com or www.hillbillyhousewife.com. Work your long-term storage foods such as whole grains and dried beans into your menus, double check your portion sizes, be certain that you are using every bit of food possible–never, ever waste left-overs! Scrutinize carefully what sorts of foods you are purchasing. Be certain to comparison shop periodically.

LEARN TO COOK SIMPLE, QUICK, INEXPENSIVE AND NUTRITIOUS MEALS AT HOME ! ! !

Like any great athlete, becoming an X-treme Grocery Shopper requires patience, practice, coaching and fine tuning of your game. You won’t be saving 30 to 50% overnight, but you will get there if you persevere!

Do you have great tips for saving money while feeding your family? Please, email them in and we’ll share your ideas. Further ideas are also listed under frugalmania above.

Since Sarah Polk, wife of President James K. Polk, hosted the first traditional White House Thanksgiving dinner featuring a turkey, the turkey has remained as the symbol of our Thanksgiving celebration. Once put forward as our national bird (somehow just wouldn’t be quite the same as an eagle), the humble turkey began in this country as a wild bird is now the main star of holiday dinners. The average American consumes 14.7 pounds of turkey per day, with some attempting to eat their quota on Thanksgiving Day.

The turkey is an affordable, nutritious and delicious addition to our dinner table.  It can be used for meals well beyond Thanksgiving Day, substituting for chicken in nearly any dish. Watch for sales on this well loved bird and put an extra one in the freezer for later on! Turkeys store well in the freezer for at least a year without loss of quality. After that time, if remaining solidly frozen, they can safely be consumed but will lose some quality.

As much as we love turkey, those big old birds do come with a few caveats. Safe food handling is critical to enjoying the holiday season without being forced to extend your holiday gathering to include medical personnel. Before our mandatory annual review of safe turkey handling, let us just quickly move past the old, “My mother did it this way for years as did her mother..blah, blah, blah.” Okay, so you all survived Mom’s questionable kitchen habits-good for you! But, why play Russian roulette when we now know better? Set the rationalizing aside and let’s discuss how to keep your holiday dinner something to be thankful for!

If you wish to purchase a fresh turkey–that is one that isn’t frozen at the store and should have never been frozen–purchase it only a day or two before the ‘Big Day’.  Add it to your shopping cart LAST, keep it on the bottom rack of the cart and make certain the bagger places Mr. Tom in his own bag. If it is a large bird, have them double bag it so that Tom doesn’t leak on his way home.

Once home, keep the original wrapper on the bird and place in a pan such as a large cake pan. Store Tom Turkey, with his tray, on the bottom shelf of your refrigerator. Keep it there until you are ready to pop it in the oven. Wash your hands thoroughly after you have the turkey safely stowed in the refrigerator.

NEVER buy a fresh, not frozen stuffed turkey. Bad idea! Harmful bacteria can multiple rapidly in the stuffing and transfer to the meat. There are safely prepared frozen, pre-stuffed turkeys but be certain that they are stamped with a USDA stamp of approval.

If you wish to begin with a frozen turkey, plan well how to defrost that bird. The safest method for defrosting is to leave the frozen bird in the refrigerator to thaw slowly. Times for defrosting vary from 1 or 2 days for a 4 to 6 pound turkey all the way up to 6 days for a BIG bird of 20lb or more. A thawed turkey may remain safely in your refrigerator for up to 2 days. SO, if you are planning on serving a big turkey this year, purchase it late this week and settle it into the refrigerator.

NEVER ever leave the turkey sitting out on the counter, on the garage floor or in a bucket to thaw. You can thaw a bird by placing it in water less than 70F, but the water has to be changed every 30 minutes. With a big bird, this can still take more than a day.

Keep your turkey isolated. Think of them as germ-laden shy birds that need to be kept away from all other food products. Clean all surfaces with a disinfectant that the bird is going to touch or does touch. Wash your hands thoroughly before and after handling that raw bird. Do not re-use a cutting board or knife that has been using on a raw turkey.

Don’t cook a half-thawed bird. Remember to check both turkey cavities for packages of ‘extras’ and giblets. These need to be removed before roasting.

Next, we’ll tackle that sensitive subject of stuffing. The cavity of a turkey calls to cooks everywhere to stuff something in it. For generations, Americans suffered post-Thanksgiving stomach ‘bugs’ due to insisting on sticking old bread and assorted stuff inside their turkeys bodies and then eating that innard stuffing. If that doesn’t gross you out, understand that the blood and other fluids of the turkey seep into that conglomeration of old bread, veggies and what-not. Once there, the bacteria rapidly multiple as the rest of the bird cooks. Being buried in the deepest cavities of the turkey, the internal temperature of that stuffing is difficult to raise to much less maintain a temperature of more than 165F which is the point at which most food borne yuckies are killed off. It is much, much safer to just stuff that big old cavity with some cut up vegetables & fruits (try celery, onions, carrots, apples, oranges and some spices) plus some butter and let the turkey cook safely. The flavor will be great and you can even use slightly limp vegetables, the leafy bits off the celery that no one will eat, mushy apples-anything that isn’t rotten. If you want the white meat really moist and don’t care to present your turkey at the table ala Ozzie & Harriet, cook it with the breast down in the pan.

For you hard-headed types who are going to insist on stuffing something you will later eat into every orifice of your turkey, at least use a reliable meat thermometer to be certain that the most interior part of your stuffing is above 165F. Making certain that you are in the middle of the stuffing is slightly problematic, but go ahead if you insist. Any meat or vegetable product used in the making of your innards stuffing must be cooked prior to being included in the stuffing.

You smart folks who would rather sit around your living room than the emergency room, cook your stuffing separately and be thankful that you won’t be utilizing your medical insurance on Thanksgiving.

Do NOT cook your turkey below 325F. Below that temperature, parts of Tom Turkey are going to cook too slowly to thoroughly eradicate the Bad Guys before they have a chance to multiple.

When you think the bird is ready to eat, double check with a meat thermometer at a deep part of the turkey such as in the thigh joint (where the thigh meets the body). Even if the bird has a pop-up “I’m Ready!” button, double check for yourself.

You can safely let the turkey sit for 20 minutes before carving. Depending on the temperature of your home, don’t let the leftovers sit at room temperature more than two hours before refrigerating them. Timing begins the moment you take it out of the oven!

Package leftovers in small packages so that they chill quickly. Too much to be eaten within a few days? Slap some turkey and gravy in ziploc bags to store in the freezer for later meals. Yum!

If you are terribly clever and want to get a head start on a safe and delicious Thanksgiving meal, try this approach to making copious amounts of gravy:

This week purchase a package or two of turkey legs or wings. In a roasting pan, add cut up veggies (such as carrots, onions, celery, etc) to the turkey parts. Sprinkle everything with some salt and pepper, and/or poultry seasoning. Roast until well browned and very nearly cooked, uncovered, at 350F. Remove the turkey parts and veggies temporarily. Add several cups of water and scrape off all of the ‘brown bits’ on the side of the pan into the water. DO NOT THROW AWAY THE WATER! You are attempting to get all of that brown goodness into your stock!

Now, return the meat and veggies to the pan. Add enough water to cover all of the meat and veggies, plus several inches. Return to oven and roast for several more hours. Don’t let the water evaporate, add more if necessary. When everything smells super yummy and the meat is falling off the bones, strain it all through a colander into another container.

Now, cool this liquid and place into a freezer container or freezer bag. Label and stick in the freezer. On Thanksgiving, retrieve this bag and allow to thaw in the refrigerator (this might take over night if you have a big bag).

When it is time to make gravy, add a couple of tablespoons of flour and some cornstarch to your stock. Pour this concoction into the pan in which you roasted your turkey, scraping off the brown bits from the side. Add water and spices to taste. Enjoy really good gravy!

Have a healthy, happy, food poisoning-free Thanksgiving!

P.S. Don’t forget to check the sales flyers from your local grocery stores! Most of the ingredients for a traditional Thanksgiving dinner are on sale and often have coupons. Stock up on staples that you will use throughout the year.

The pumpkins are being carved and right next to the row of Halloween costumes are Christmas ornaments!  Yes, it is that time of the year when budgets, bodies and emotions can all come crashing down from the weight of Holiday-mania!  Preparing  (a recurring theme here) ahead, a bit of planning and a good dose of self-control can yield a holiday season with more happy memories than post-holiday mania.  Try these time, energy, emotion and money saving tips this year:

1. Establish a firm budget for gifts and all of the ‘extras’ that come with the holidays. Think about your previous year’s commitments, activities and expectations as a spring board for remembering everything you will need to buy!  In addition to gifts, remember food, clothing, transportation, postage, events, wrapping paper (unless you were clever enough to get it last year at 90% off)–all of those extras that add up to financial stress.

2. Make a list of everyone you would like to give a gift to. In addition to family members, don’t forget teachers, leaders, visiting teaching, home teachers, coaches, neighbors, children’s friends, co-workers and family members. A ‘standardized’ gift for teachers, etc. is often helpful and avoids last minute confusion. Teachers in particular often appreciate note cards or small consumable gifts. Consider having one or two extra small gifts on hand for hostess gifts or surprise gift giving opportunities.  Were you clever enough to purchase items at after-holiday sales last year???  Do an inventory of what you have on hand before you step one foot in a store! Assign items you find to specific individuals on your list, wrap and label.  Mark them off your list and smile at your savings, cleverness and organizational skills.  You are amazing!

3. Decide how much you would like to spend on each of these gifts. Can you make some of them? Would a nice note suffice? Can you really easily afford the total cost?

4. Check your address books to establish how many Christmas cards you need to send. Are you going to include photos? Don’t forget the cost of stamps. Can you reduce the number by sending e-cards to your tech savvy friends?  Or post the photos on line and give your friends the url–no cost to you!  Don’t forget the dollar store as a resource for inexpensive cards.

5. Stop by the dollar store & check Target’s ‘dollar spot’ for these items before they are gone: ‘disposable’ decorations for Halloween, Thanksgiving and Christmas, tape, wrapping paper, Christmas cards, napkins, small gifts for teachers, etc. This is often your cheapest source for these items and they will often sell out quickly.

6. Decide which if any service projects or charity collections you can participate in. You will probably receive multiple requests for canned goods, mittens, scarves or whatever between November 1 and December 31. Decide now what you can afford to give and where your efforts and time are best applied.

7. Look at your calendar now and begin putting in all of the holiday activities available. As a family, decide what you will participate in. Remember to leave time for being together.

8. Decide which holidays you will spend where. With large extended families, it is often the case that you are pulled in a multitude of directions. If your family wants you to bring the new baby home for the holidays and your budget is tight, don’t hesitate to explain this fact of life to your family. Perhaps everyone that wants to cuddle Junior on Christmas Eve would pitch in for airline tickets. Whatever you decide to do, make certain it is what you can handle emotionally, spiritually and financially.

9. Shop early and shop smart. Keep a list of who you are buying for and what you have already purchased. A small spiral notebook works well as does a simple 3×5 card. As you purchase a gift, mark it off your list.  Staying out of the stores close to any holiday will save you time, money and frustration!

10. Wrap everything you can early and store where you can find it. I routinely misplace gifts—it has become nearly a family tradition to hunt for the missing gifts, so try to designate one hiding place or at least make a list of where you put what.  Not all families would be as entertained as mine by ‘Gift Hunt’.

11. Maintain a sense of humor and a sense of perspective.

12. Purchase or make Halloween costumes early. Get your treats for trick or treaters purchased early and then hide them from your family members.

13. Make menus for not only the holiday meals you will be hosting but those you will be attending that require you to bring food. It is amazing how many potluck dinners crop up between Nov. 1 and Jan 1. If you can make some of those dishes ahead of time and freeze them, your life will be less chaotic. Shop for shelf stable ingredients NOW or as they go on sale.  Write out menus and prepare a shopping list now!  Mark off items as you purchase them.  It can be helpful to separate items specifically for a certain meal, bag them up and label them accordingly.

14. While you are freezing things for potlucks, make extra for your family. When things get hectic, you’ll have dinner in the freezer. Disposable pans lighten the clean up time. Keep a list of what you have on hand.

15. Purchase some disposable dishes and flatware to use for hectic days.

16. If you have multiple holiday events to attend, consider what you need for your wardrobe and/or your family’s holiday events.  Shop in your closet first, then branch out to other family members and friends.  Maybe your best friend can loan you that fancy outfit or accessories.  If you have to shop, do so early so that you can bargain shop without pressure.

17. Bake ahead and freeze! Wrap items tightly, label and add to your list of available items.

18. Practice saying no if this is a problem for you. Say no to the mirror.  Say no to yourself!

19. If you have young children, consider turning off regular TV program loaded with commercials that will drive their ‘wish list’ crazy. Substitute videos and DVD’s of their favorite shows. The public libraries are great resources!

20.  In all things, think safety!  Fatigue, busyness, even happy laughter can easily distract us and lead to accidents.  Don’t relax the rules about buckling up, no matter how many friends want to go with you to that holiday concert.  Don’t forget to be certain your smoke detectors are working.  Don’t overload electrical outlets or leave candles burning unattended!  Keep breakable or dangerous ornaments out of reach for young children and pets.  Lock up, secure your belongings, drive carefully and always be aware of your surroundings.  Predators are out there just hoping you’ll be too busy to notice them!

21. Try to always remember the true meaning of Thanksgiving, Christmas, New Year’s, any holiday you celebrate between now & January 1st and focus on that meaning.  Enjoy all of the free community events together as a family or with good friends.  Play games together.  Make memories, not headaches.

Our most common and effective source of complete protein necessary for human health is meat–beef, chicken, pork, lamb and fish. Market analysts are predicting that today’s lowered meat prices are a temporary stop on the Inflation Train. Most analysts suggest that this ’stop’ is due to meat producers increasing their sales of meat to market to avoid paying record prices for grain and other associated costs of raising and bringing meat to market. We, the consumers, can benefit from this temporary pricing downturn and stock up before prices (again according to industry analysts) rise sharply.

No matter what the cost, meat must be handled and stored properly if it is to provide safe nutrition for our families. This safety begins in the grocery store. Purchase your meat at the end of your shopping trip, thus keeping it cold longer. Consider investing in a washable insulated bag or two that can hold your meat purchases from the meat counter all the way home. This is particularly valuable in the hottest summer months.

Most grocery stores offer plastic bags in which to place your meat selections. Utilize these as well as paper towels and hand sanitizer. Place your meat in your grocery cart away from other grocery items. The bottom rung of the grocery cart is a good place, which prevents meat drippings from contaminating other items.

When choosing meats, make sure the meat feels cold in the case. Some consumers carry meat selections around the store; leave them in aisles or at the check out counter. These items have been exposed to warmer temperatures and bacteria may have begun to grow. When choosing fish, remember that if it smells too ‘fishy’, it isn’t fresh!

Look for meat items marked down. These can be a great buy! Some grocery stores mark down their meats on a specific schedule, such as 4pm every day. Ask the butcher at your favorite store if there is a mark down time and shop accordingly!

Some grocery stores will also grind meat for you. This is great for sales on roasts or whole chunks of meat that you would prefer to use as ground meat.

Watch the cashier as she packages your groceries. Do not allow them to place raw meat in bags with other food items. All store employees should be trained to follow this common protocol, but some forget or fail to follow the rules. If raw meat is placed in a bag with fresh produce, insist on replacement produce.

After getting your meat choices home, unpack the meat and frozen items first from your car and refrigerate immediately. Again, keep the meat segregated from other foods. Plastic shoeboxes, trays, dishes, etc are all good options for segregating raw meats in the refrigerator.

If you are going to freeze your meat purchases, spread them around in the freezer. Most home freezers cannot freeze ’stacked up’ packages, especially densely packed ones, quickly. If you have saved money by purchasing a ‘club’ or ‘family’ package that is too big for a single meal, it is simple to reduce the meat to meal-sized portions. First, follow safe meat handling procedures by beginning with clean hands and work surface. It is preferable to cover your work surface with a clean, washable cutting board or mat. Cut or portion the meat into your preferred size and wrap each portion in plastic wrap. Try to avoid getting the plastic wrap folded into the meat. Place multiple plastic wrapped portions into a heavy-duty storage bag and label; include the cut of meat and date purchased on your label. A permanent marker will write on most plastic bags. Work as quickly as possible, removing only the portion you can process quickly from the refrigerator. Once wrapped and bagged, place the meats in the freezer. You now have perfect meal sized portions of meat! Complete your work session by sanitizing your hands, cutting board, knife and counter top.

You can also pre-cook meat before freezing it. This works particularly well for marked down meats and ground meats. Simply cook as you normally would, stopping the cooking process just sort of ‘well done’. Cool the meat slightly, package into meal sized portions and freeze as you would the raw meat. This is a great time saver!

When defrosting meats, the preferred method is either to place the meat in the refrigerator or utilize the microwave to defrost quickly. Many types of meat can also begin cooking from their frozen state. You simply start off cooking at a slightly lower than normal temperature and increase the cooking time. Covering the pan also encourages quicker defrosting.

Canning is another option for preserving meat and extending its shelf life. If you wish to utilize this method, you MUST have a pressure canner (different from a pressure cooker) and follow guidelines carefully.

Pre-canned meats such as tuna fish have long shelf lives. They are great sources of quick meals, emergency food and good sources of protein. Store your canned meats in a cool place and periodically check their expiration dates.

Whichever cuts you prefer, shop, store and prepare smartly to ensure good quality and food safety!

By special request, this week’s pointer is all about making your freezer the go-to-spot for Fast Food. We all have days when we cannot or do not want to cook a meal for our families or our selves. On those days, it is tempting to drive through the closest over-priced, over-processed, calorie laden ‘dining’ establishment or pick up the phone to order in. With current price increases, a ‘dinner’ at most fast food restaurants (which will lack balance but be calorie, fat and sugar laden) will cost the equivalent of 3 or 4 healthy dinners at home. Instead, why not have on hand meals that you have prepared with fresh, healthy and economical ingredients?

Freeze-ahead meals are also ideal for those times when you know you will be preoccupied or unable to cook–a new baby, an upcoming move, surgery, house guests, vacations, extra commitments, celebrations, etc.

In addition to saving time and energy prepping and cleaning up, freezing meals ahead allows you to take advantage of grocery store sales, stick to a budget, reduce waste, cut your utility bills AND have a variety of dishes for every meal available at a moment’s notice.

I first learned the joy of freezing ahead soon after marrying. Growing up, I was accustomed to cooking for as many as 14 people every night. Even without guests, our dining room table always had a minimum of 8 people around it. The first few times I cooked for my new husband and myself, we had such a large number of leftovers that I was forced to package the food into meal-size portions and freeze it. There was no way we were going to waste the food or eat spaghetti for 6 nights in a row. I felt foolish until I realized that coming home from work at the end of a long day, dinner was in the freezer! A few messes and cooking sessions yielded us dinner for weeks.

Since those early days, I have continued to cook ahead and freeze entrees, breakfast items, sandwiches, baked goods (cakes are better if frozen while warm), lunch-sized portions of leftovers, cheese, baby food, diced onions and even chopped garlic. Items that are much cheaper in bulk (like chopped garlic) can easily be divided down into smaller portions and frozen.

There are multiple methods for freeze-ahead cooking. Whichever methods you choose, there are some fundamentals that you should adhere to:

1. Review the information found at the National Center For Home Food Preservation, found at http://www.uga.edu/nchfp This site is well researched, easy to use and scientifically sound.

2. Label your food with contents & date prepared!

3. It can also be helpful to keep a list of what you have ready in the freezer.

4. Always practice safe food handling! Thaw your food in the refrigerator, cool in the refrigerator before cooking or cook directly from the frozen state. Keep your hands and work surfaces spotlessly clean during all prep work, cooking and clean up.

5. Don’t hesitate to save a single portion of food. Wrap it, label it and put it in your freezer. These are great for off-schedule dinners, lunches and meals in a hurry. It can also be fun to have a ‘cafeteria’ night when you heat up all of the small portions and everyone gets to have their favorite. We used to play restaurant with one child taking orders from the available meals.

6. You don’t have to start with ‘once a month’ cooking. Simply double a recipe and freeze half. If you do this a few times a week for a month, you will soon have a great treasure in your freezer.

7. Simplify your clean up by using disposable pans or lining baking dishes with a layer or two of foil. Once your food is frozen, you can remove the foil ‘packet’ from the pan, ensure that it is well wrapped, label it and freeze. When it is time to thaw, simply place the packet back into the pan for baking!

8. Don’t mass-produce a recipe you haven’t tried.

9. You can cook and freeze just the meat of a recipe, such as hamburger, chicken, etc. This is a great way to take advantage of sales (especially marked down items nearing their expiration date), while cutting down on prep and clean up. I can cook 30 pounds of hamburger, seasoning with the ‘basic’ seasonings I use in nearly everything, divide it into meal size portions, package it and have it ready for the freezer in less than an hour. When it is time to prepare a meal, having the meat cooked cuts cooking time and mess by at least half. For meats such as pork chops, cook the meat until it is just barely done. Cool and freeze quickly. By doing so, you won’t over cook the meat or cause it to dry out.

10. Nearly any meat that is served in a gravy or sauce does well in the freezer. One exception is a sauce heavy in sour cream, which might separate when frozen.

11. Freeze small amounts of left over vegetables and meat trimmings in a bag. When you have a bagful, boil into a stock that can be used to flavor rice, make soup, gravy or added to recipes calling for stock.

12. Most cookie dough and bread dough can be frozen. Many baked goods freeze beautifully!

As with most things having to do with living providently, freezing ahead conserves your resources today and prepares you for whatever tomorrow brings. To find more information, helpful hints, recipes and even message forums, check out these websites:

http://members.tripod.com/~lotsofinfo/index.html

http://www.once-a-month-cookingworld.com/

http://snider.mardox.com/OAMC.htm

http://busycooks.about.com/od/makeaheadrecipes/a/cookOAMC.htm

There are tons of great sites out there devoted to this topic, so do a google search if you don’t find what you want here!