Daily Preparedness

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.

Are you ready to rumble? For those of you who are SERIOUS about saving yourselves time, money, energy (your’s, renewable, fossil fuel–whatever type you worry about), frustration and stress –come on and join the team! It is time to sign up for the X-Games Of Grocery Shopping!

The first step, of course, like any great sport, is training. You don’t just grab a golf club and immediately become Tiger Woods. Oh no, it takes thought, practice, patience and a bit of know how–in other words training. Unlike Tiger though, you don’t need to be born with a great talent to rid yourself of the waste most of us experience when dealing with the never-ending need to feed ourselves and our family.

This week, we will concentrate on visualization. No, not really–just getting ready to grocery shop. Getting ready? Don’t you just grab your wallet and go? Uh, not if you want to do it well. You must learn the fundamentals of the ‘game’ and then apply them to ensure success on the course/field/court/whatever.

The recipe for successful grocery planning includes these ingredients (go gather them):

Paper

Pencil

Perpetual Grocery List (if that is Greek to you, A PGL is a list you put on the ‘frig & everyone marks down when they need something or use up the last of something)

Your calendar, Blackberry, iPhone or whatever you use to organize your time (if you don’t have one, you really should get one right now!)

Grocery store ads

Your budget–do you know how much you can spend?

Prescriptions that need to be filled (if you use the grocery pharmacy and why wouldn’t you?)

A clipboard or something to put your list on so that it doesn’t end up at the bottom of the grocery cart

A quick peak in the ‘frig & pantry to notice things that are missing, old, growing fungus or nearly empty–add those to your PGL. Don’t forget basic non-food items such as toilet paper, facial tissue, plastic bags, etc. Throw out anything that has gone past its prime. This will allow you to start fresh when you come home from the grocery store. Salvage anything you can and add it to your menu before it goes bad!

Once you have gathered together the Preparation Recipe, you are ready to tear into making The List. True champions have advanced the PGL to a standardized list of commonly purchased items, preferably divided by appropriate sections of your favorite grocery store or at least by categories. This Gold Medal Level PGL is the ultimate in organization! If you frequent the same grocery store for most of your shopping, ask the service desk for a store map. Use this to prepare your customized PGL.

Another benefit of maintaining a PGL is that you can have someone else pick up items for you! This is especially helpful if you purchase specialty items from different stores. For instance, you might purchase organic peanut butter at just one store. If you know you need it, you can pick it up when you drive by that store. Or better yet–get someone else to do it on their way home! (Delegation is a very fine art)

Grab your calendar. Do you have any commitments coming up that will require the purchase of special items? Remember things like Johnny’s turn to bring snacks to soccer, Bertha’s Baby shower for which you said you’d make your famous spinach dip, that church potluck or a field trip requiring a packed lunch. Look two weeks in advance–further if you are REALLY organized!

With those commitments in mind, begin to look over the grocery store ads to see if anything is on sale that might fulfill those requirements. For instance, Johnny’s soccer snacks–ah ha ABC market has oranges on sale. And double ah ha–they also have graham crackers on sale! And you have a coupon for those. Mark both items on your list and put a small ‘c’ next to the graham crackers to remind you that you have a coupon. We’ll discuss how to protect those advanced purchases later–but keep a sharpie on hand in case you speed ahead of our tutorial. (Hint: You’ll want to mark those special purchases so they don’t get eaten too early)

As you peruse the sale ads, think through menu ideas. You do think about menus ahead of time, don’t you?? If chicken breasts are on sale, plan dinners around chicken breasts. What do you need to make your family’s favorite chicken cacciatore? Add whatever ingredients you are lacking to your list and put the menu idea on your calendar! You are now one step closer to being Super Organized!

Next, think about basic storage items that might be on sale. Which can you stock up on? Where will you put them? For instance, you don’t want to buy more frozen food than you have room for, so make certain you have the space for it! And the budget to cover it! Buying on sale can really rack up savings if you plan accordingly as well as extend your food storage plan.

Consult your calendar again for holidays coming up. What special foods do you need? Why not buy your Easter candy when it first comes out and then hide it from the little ones? If the tykes can’t read, just write on your calendar where you put it.

Ask family members if there is anything they need or activities they have failed to tell you about. With a bit of training, they will learn that if something they need doesn’t make it on the list in time, they will exercise their patience muscles or figure out how to get to the store themselves.

Once your list is fairly well finalized, check for coupons and attach those to the clipboard with your list. Be sure to add the small ‘c’ next to items that you have a coupon for. This will help you remember to check for a specific brand or size.

Attach any prescriptions that need to be filled. If you need to call in refills, do it far enough in advance that they’ll be ready for you.

Before going any further, be certain that your list coincides with your budget. It is pointless to spend more than you can afford as debt never saved anyone money.

Place the clipboard with your reusable grocery bags if you use them. If you are preparing a day in advance, put everything in the car or near the door where you won’t walk off without it. What would happen if Lance Armstrong forgot his bike? Tour de Oops??

You are now ready, primed, trained and set to enter the contest. Next week, we’ll ramp up your training a notch and GO TO THE GROCERY STORE well armed, toned, fit and ready to SAVE!

As I wrote previously, we have recently learned first hand the importance of storing and learning to use a variety of food in our storage plan. A loyal reader, Linda, has a wealth of experience on this topic as she has had to live wheat free for the past 25 years. In addition to her own wheat-related issues, her family members share a veritable smorgasbord of allergies and dietary needs! Linda generous knowledge-share opens the door to a variety of grains with differing properties and nutritional value. All of the grains listed can be ground in a wheat grinder (check with your manufacturer to be certain).

• Millet. Millet is usually a great grain for allergies and sick people because it is the only alkaline grain. Millet can be ground into flour or prepared as one would rice. It is also good in pilafs or for breakfast.
  
• Sorghum Flour. Linda orders her online, but you might want to try a grocery store that specializes in Indian foods, where it may be called Jowar or Juwar. Sorghum is bland in taste which can make it easier to use than other alternative flours. It is gluten free!
• Montina flour (Indian Rice Grass). Indian Rice Grass is a grass long used by Native Americans, especially when the corn crops failed. It is the ’state grass’ of Nevada & Utah. Ground into flour, it is reported to resemble wheat flour. Linda gets her’s from Amazing Grains in Montana.
• Teff. Teff is a staple grain for Ethiopia and is a source of dietary fiber, iron, protein, minerals, nutrients and calcium. The iron in Teff is easily absorbed by the body. It is small, similar to millet, but slightly sour tasting. Teff can be found in some health food stores or ordered online.
• Quinoa. Originally grown in South America Quinoa (pronounced Keen-wah) is unique in the grain world as it is a nearly complete protein. You can find Quinoa that is white or red. It can be boiled like rice or ground into flour as a substitute for wheat flour in baking. Linda uses it in salads and says it is delicious. Quinoa can also be sprouted quickly. 2 to 4 hours in a shallow dish will sprout Quinoa as opposed to at least 12 hours for wheat.
• Rice. Brown, white or wild, rices can all be cooked as one would expect or ground into flour! Rice flour is a very fine flour that can work in conjunction with others for baked goods or used as a coating for meat or vegetables.
• Corn. Cornmeal is simply dry kernel corn (referred to as field corn) that has been ground. You can also grind popcorn if necessary to produce corn. Corn is naturally high in sugar and is coarse when ground. There are multitudes of corn varieties, which together are referred to as maize. Corn contains a lipid transfer protein that cannot be digested by humans and has been found to cause severe allergies in some individuals. The allergy may manifest itself as a skin rash, asthma, neurological impairment (sometimes mimicing autism), arthritis, mucous membrane irritation, diarrhea, vomiting and a host of other health issues. Corn today is processed into a wide variety of products include corn syrup, high fructose corn syrup, paper products, cleaning supplies–nearly everything we use in our daily lives.
• Oats. Oats when carefully stored have an extended shelf life. We commonly see oats as either rolled, steal cut or ‘quick’ oats. Oats can be cooked as a cereal or ground into a flour. Most household blenders will grind oats into a fine flour.
• Rye. Rye is a ‘cousin’ to wheat and usually ground into a flour. The wholegrain can also be rolled and prepared as you would oats. Rye does contain gluten, though less than wheat. Rye is also susceptible to a fungal infection (ergot) that causes ergotism in humans. Ergotism causes, among other things, hallucinations and is believed to have played a role in the Salem Witch Trials.
  
• Triticale. Triticale is a hybrid of rye and wheat. It utilizes the best of the two grains, but should not be eaten by anyone who cannot eat wheat or rye.
• Barley. Barley is grown primarily as an animal crop, but is used for humans as a health food, to create barley malt flavoring and in the making of alcoholic drinks. Boiled, it is added to soups and stews, especially in Eastern Europe. Barley is considered a frequent cousin to wheat-intolerances. Barley can be used as flour, as grits, processed for use in stews & soups, or rolled as a cereal.
• Amaranth. Amarinth is another grain that has nearly a complete protein, usable to humans. It is high in dietary fiber, provides a variety of healthful minerals, including iron and magnesium. Amaranth can also be popped, similar to popped corn. It can also be made into a confection.
  
• Spelt. Spelt is another variety or subspecies of wheat. Some people with wheat allergies can tolerate spelt, but it is NOT suitable for those with celiac disease. Like wheat, spelt is relatively high in protein and rich in dietary fiber.
  
• Buckwheat. Though it sounds like it should be, buckwheat is NOT a variety of wheat. Buckwheat can be rolled into groats and cooked like porridge, ground into flour or boiled like rice. Buckwheat pancakes are a hearty dish that utilizes yeast. Nutritionally, buckwheat is high in fiber and a good source of protein. Buckwheat noodles are common in Japan, Korea and northern Italy. Buckwheat does not contain gluten. It does contain rutin, a medicinal chemical that has been found to help those with high blood pressure and venous insufficiency.
  
• Kamut. Kamut is a variety of wheat! Recent food recalls included products containing kamut that were not labeled as containing wheat.

Tapioca, corn starch, dry beans and potato starch are also used as alternatives to wheat flour. For families with allergies, it might be wise to add at least a small amount to your food storage plan. The greatest baking success usually comes from mixing a variety of the ‘alternative flours’, adding xanthum gum to help them form a cohesive dough.

Linda suggests mixing all of the grains you have on hand to produce a delicious, slow cooked cereal. She prepares her’s overnight in the oven. She also utilizes the grains in a vegetable soup, with or without beef. Additionally, she cooks a single or mixed grains in her rice cooker.

Explore the great wide world of grains available us today as you enrich your family’s diet, broaden your culinary horizons and provide great variety to your food storage!

Many thanks, Linda!

When contemplating your food storage plan, remember to provide a wide variety of foods. This point was driven home for our family this past week when we discovered that our daughter can no longer eat any food that contains eggs, dairy in any form from any mammal, wheat, barley, rye, spelt, pork, game meat, packaged foods and only a little bit of beef. It is almost easier to list what she can eat! Her dietary restrictions could send us into even more of a tail spin if we had not stored a wide variety of grains, such as rice, oats and quinoa.

In addition to the dietary restrictions, we suddenly find ourselves having to learn to cook all sorts of new items and rely solely on home-prepared foods. If I had previously relied on packaged foods and had not acquired a variety of skills, a strong knowledge base and research skills this speed bump would have turned into a complete nightmare.  She would be eating Rice Chex 24-hours a day!

Regardless of dietary restrictions, everyone should store a variety of grains. Some which can keep for at least 30 years, are relatively affordable and available include hard wheat, white rice (brown rice has more oil, so will not keep as long), oats, barley, rye, spelt, triticale (a hybrid of wheat and rye), and quinoa. If you store a variety of grains, you will be able to accommodate not only a variety of dietary needs, but prevent developing an intolerance to one grain. Variety also allows you greater flexibility in meal planning and the ability to ‘hide’ more whole grains in everyday foods.

In addition to grains, store some sugars in the form of white sugar, brown sugar, honey, agave, powdered sugar and maple sugar.

Variety is also important when choosing dehydrated or freeze-dried foods. Whether you purchase them dehydrated or dehydrate themselves, balance your storage items so that you have greater flexibility in meal planning. Balance yellow (carrots, wax beans) and green vegetables (green beans, cabbage, broccoli). Have a variety of fruits as well.

Even the lowly dried bean offers a smorgasbord of choices. Just as they vary in color and size, beans vary in nutritional value. Choose from pintos, black beans, garbanzos, navy beans, Great Northern beans, kidney beans and red beans. Each variety lends itself to different applications–mix together they can be wonderful!

One of the most important aspects of variety in food storage is in your storage of spices and flavorings. If you are forced to really rely on your food storage, a good dose of flavor will add palate appeal and variety to the most basic of ingredients. Don’t forget the basics of salt, pepper, garlic, onions, chili powder, ginger, cumin, Italian seasonings, bay leaves, curry and dry mustard. Consider stocking up on bullion cubes or powders. For flavorings, think about a choice of extracts such as vanilla, maple, lemon, mint and orange.

Of course, you also have to know how to cook with these things, so begin NOW to learn! If you know how to cook, experiment with new flavors and ingredients.

Variety is truly the spice of life, but it also can prevent the development of food intolerances and make your food storage truly usable. As you incorporate new flavors, textures and grains into your diet, your nutritional status will improve and you will be better prepared to meet any speed bump you encounter on your culinary travels!

If you have been on task with preparing your yearly budgetary guidelines, you now know how you spend your money, how you will spend your money and what your goals are. One of the easiest and smartest ways to remain on task is to monitor and cut your weekly expenditure for groceries. And the best way to do that is to begin a food storage program.

How do you save money storing food?

• Take advantage of sales and coupons for products you use frequently. REALLY smart shoppers can reduce their food bill by more than 50 - 75%. Some products end up free.
• Reduce your dependency on carry-out or eat-in restaurants.
• Cut the number of times you go to the store, which is an important step in trimming the budget!
• Eat a greater variety of foods which contributes to a healthier you.
• Protect yourself from sudden cycles of inflation.
• Buy in bulk and greatly reduce your per item cost.
• Increase your sense of security, knowing that you can always feed your family.
• A freezer enables you to take advantage of deep discounts on meat and other frozen items. A freezer will also allow you to ‘cook ahead’, thus saving you time, money and energy costs. Don’t forget that many meal components can be frozen, such as chopped onions, cooked meat and vegetables.
• A freezer will allow you to ‘cook ahead’ for busy morning breakfasts, workday lunches and hurried dinners! Huge money savers!!

How to begin with a food storage program?

• Develop that basic shopping list that we already talked about. What items do you routinely purchase?
• Keep that list with you and when you see a sale, purchase as many as you can reasonably afford. Be certain to check for expiration dates. Know the difference between ‘best by’ (when the product is at its optimum), ‘use by’ (some foods can safely be eaten–especially canned goods–this date if they stored and prepared properly), and expiration date (the food may not be safe for long after this date).
• Your first goal should be a 30-day supply of foods you routinely eat. Include in this 30-day supply a 2 week supply of food that can be eaten with little or no power.
• Educate yourself about how to store the food you wish to use. (More on this later)
• Seek out resources for purchasing basic foods in large quantities. Always be certain to double check the price per pound/unit before purchasing in bulk.
• Seek out and find the areas of your home in which you can store food.
• Store a variety of foods.
• Work towards a year’s supply of basic commodities. This includes foods that can be stored for up to or exceeding 30 years, such as whole grains, beans, sugar, salt and some canned goods.
• Learn to cook with your food storage and introduce it into your family’s diet.
• Store a number of meal ingredients or complete meals that anyone old enough to safely cook can prepare on those ‘horrible, no good, very bad days’ when you might be tempted to pick up pizza.
• Store foods for times of sickness. Canned soups, gelatin mixes, pastas and other ‘gentle’ foods are good choices.

Where to store your food?

• Nearly all food will store for the longest period of time when it is kept cool, dry and away from direct light.
• Not all food needs to be in kitchen!
• Store foods by category whenever possible.
• When installing shelving for food storage, be certain that you anchor the shelves to wall studs.
• Put bed risers on every bed in your house and store food under them. If your children are very young, you might want to add safety rails to the sides of their bed to prevent them from falling too far.  Cardboard flats of vegetables are a great thing to store under beds. You can keep like vegetables together and keep the cans organized with the boxes. They slide out easily!
• The bottoms of closets are a great place! Instead of using this space as a breeding ground for dust bunnies, put it to work for you!
• Look up–high shelves in closets can easily store a variety of goods. Install extra shelving in every closet that you can. Foods in glass jars can be stored on sturdy shelves above your washer and drier. This has become our ’second pantry’ and provides easy to find storage for a huge variety of foods!
• High kitchen cabinets are great places for dry storage items such as rice, sugar, pasta. Store other goods in those hard to reach backs of lower cabinets.
• Utilize every glass and plastic food safe container you get! Look for the ‘PETE’ symbol which signifies that the container is food safe. ‘Juicy Juice’ type bottles can be washed in the dishwasher without the dry cycle and used to store a wide variety of foods. They often fit on the narrow shelves attached to closet doors. Glass jars with ‘pop top’ safety lids can be resealed to store dry goods (but not utilized for home canning).
• Canning jars make wonderful storage containers. They can be sealed with a ‘foodsaver’ type device and provide insect and rodent free storage. Sizes vary from 4 ounces to gallons.
• Ask for empty large sized jars from daycare centers, restaurants and other mass-feeding places.
• Most goods should be removed from their original paper packaging before storing.
• Plastic totes can store plastic bags of food such as powdered sugar and beans.
• Learn which foods can be stored without losing quality in your garage. Be certain that containers are tight so that you don’t invite critters. Sugars and salt can safely be stored in your garage. For more specific temperature guidelines, check the National Center for Home Food Preservation website.
• Analyze every room of your house to see if you can put up heavy-duty shelving for food storage and then disguise it.
• Food in packages can be stored in new metal garbage cans with lids. Add a ‘decorator round’ tablecloth and you have an end table.
• Dry basements are often the ideal environment as they stay cooler than the rest of the house.
• If you are storing in a variety of places, keep a directory of what you keep where.
• Ask at your local bakery for the plastic buckets that they receive their icing in. These make great food storage containers! If you line them with mylar bags, they are essentially rodent and insect proof. Just be certain to wash the buckets thoroughly.
• Food grade plastic storage containers are available in a wide variety of sizes and types. If you are investing in more than a few, seek out wholesalers and those that sell to the commercial food trade.
• Disguise lightweight items, such as pasta, in decorative baskets or other containers (IKEA is often a good resource) and place on open shelving in any room.

How much should I store?

• First, do NOT go into debt to obtain your food storage. Do NOT purchase over-priced ‘kits’ of food storage. Effective food storage programs require that they be tailored to your family needs. Keep in mind food allergies, sensitivities and the ages of your family members.
• A 30-day supply for two adults would most likely include 15 lb. of meat (mix of frozen  & canned), 1 lb of crackers, 10lb of sugar, 5 lbs of dry beans, 20 lb of whole grain (rice, oats, corn, wheat), 10 lb of pasta, 2 lb of butter/margarine, 1/2 gallon of cooking oil, 15 cans of vegetables, 10 cans of tomato sauce, 10 cans of fruit, 2 lb of dried fruit, 10 cans of soup/stew/chili, 5 lb of flour, 1 box of pancake mix, 1 bottle of pancake syrup, 1 large jar of jelly/jam, 2 lb of peanut butter, 1 jar of years, 1 lb of salt, baking powder, baking soda, vanilla, 2 lb of powdered milk or equivalent in shelf-stable milk, 1 lb of Parmesan cheese or other shelf-stable cheese, a variety of cold cereals, spices & flavorings. This 30-day supply includes 2 weeks of food requiring minimal preparation. You will, of course, want to add or subtract foods according to your own tastes and needs!
• A simple way to develop your own 30-day supply is to write out menus for two weeks. Develop a shopping list based on that menu and then double it. Don’t forget items you do not replenish frequently such as salt, baking soda, etc.
• Once you have a 30-day supply, consider doubling the amounts stored until you have a 60-day supply, incorporating more long-term storage foods such as whole grains, dried beans, sugar and salt. When you achieve the 60-day supply, work towards a 90-day supply and then add predominately long-term storage items.

How do I use food storage so that I do not waste money?

• This is an important component of an effective food storage program! You do not want to store food and simply have to throw it away.
• Rotate the food so that the newest food goes to the back of the storage area. This is fairly simple to do, especially if you store foods by categories. For instance, if you store all of your cold cereal in one place, you simply place the new boxes at the bottom of the stack or at the back of the row. This same principle is used in every grocery store and is often referred to as ‘first in, first out’.
• Mark expiration dates on sensitive foods (such as mayonnaise) clearly on the outside of the package. Keep a permanent marker handy for just this purpose. A quick glance at your storage will alert you to the fact, for instance, you have two jars of mayonnaise that are going to expire in the next two months. Adjust your menus and plans to accommodate items due to expire.
• When you find an item at a super-good price, work it into your menus!
• If you are storing long-term items, work them slowly into your family’s menus. One way to do this is to grind beans or grains and slowly add them to soups, stews or use as a thickening agent for gravies. Add just a few beans to a vegetable soup or stew. Wheat can be boiled and added to chili, spaghetti, soups and other foods.
• Experiment with new recipes that utilize items from your storage or that you find on sale.

Storing food is a proven way to not only save you money, but ease the stress of ‘what’s for dinner’, save energy, improve the quality of your diet, reduce your time in the kitchen and allow you be more self-sufficient. It is a wise, provident and easy thing to do that will enable your family to be prepared for many of life’s events! It is, ‘a good thing’ so start today. Start slowly, work diligently and be richly blessed for your efforts.

What?  How can there be after-holiday sales now?  Quite simple, my Frugal Friends:  Halloween has become one of America’s biggest spending holidays which means that retailers load up on all sorts of Halloween merchandise that goes well beyond costumes for the wee ones.  The merchandise extends throughout the store and if you shop smartly this week, you are likely to snag great deals on all sorts of items that will help you be better prepared, more organized, stock your pantry and have money left in your pocket!

What should you look for and how does it relate to provident living?  Where should you look? Read on:

• Shop at discount stores, grocery stores and craft stores for a variety of not only Halloween themed merchandise, but Thanksgiving decorations which are often included in post-Halloween sales.  Stock up now for Thanksgiving and beyond.  Don’t forget to look for dark gold or green napkins that can be used for Christmas.
• Look for organizers in ‘autumn’ colors.  Target stocked totes from tiny to huge that can organize and hold a variety of items.  Large totes are great for protecting bags of flour, sugar and other dry goods from creepy crawlies.  Food saving containers with orange lids or pumpkin decals may be as much as 90% off this week or next.  Does it really matter what color the lid of your dry bean container is?  I found snap-tite canisters with pumpkins on them for $1.34 last week.  Full price for the plain ones?  $4.75.
• Light sticks, bracelets and necklaces are often sold to encourage Halloween safety.  These are great for 72-hour kits, family outings, glove compartments, camping trips and power outages.
• Hard candy is a good addition to 72-hour kits, car kits and to carry everyday for those hunger or low blood sugar moments.
• Individual sized candies for Christmas stockings or other holiday gift giving.  Don’t forget about gingerbread houses, teacher gifts, community ‘helper’ gifts, etc.
• Paper goods for power outages, ’sick’ days and quick meals.  Black plates and cups look elegant for New Year’s if paired with silver accessories.  You may even find brown paper plates which are useful for many occasions.
• Small sized bags of chips, popcorn balls and other treats that would work well in lunch bags or for after school snacks.  You may even find juice boxes and high-end organic treats packaged for Halloween and now deeply discounted.
• Food storage bags for keeping items in 72-hour kits dry.  Of course, you can use these everyday at great savings.  Does it really matter if your sandwich is in a pumpkin themed sandwich bag?
• Flashlights are often sold in Halloween colors and now deeply discounted.  Again, add to 72-hour kits, glove compartments and stashed throughout your house.  Every bedroom should have a small flashlight stored where it is easily accessible.  Every glove compartment should have at least a small flashlight.  Use them as stocking stuffers!
• Christmas gifts.  Would your child or grandchild enjoy additions to their dress up box? Now is the time to purchase costume items, wigs, and ‘accessories’.  Package them together in a cute tote (one you get at 90% off) and you have a great gift.  To personalize, write the child’s name on the tote with a permanent marker and you have a treasure chest of fun and imagination.
• Baking mixes, cupcake papers and pre-made icing are often marked down because they have a Halloween theme.  Don’t want the orange and black sprinkles attached to the top of the icing?  Throw them away and smile at the 75% savings on the icing.  Or let your little ones ’sprinkle’ to their hearts content for a family treat.
• Tissue paper in autumn colors.  Often times these are useful throughout the year as they are patterned or in fairly neutral colors such as gold or dark green.
• Scotch tape with Halloween themed packaging.
• Black t-shirts, turtlenecks, leggings, tights and pantihose are often stocked before Halloween and now sold at a huge loss.
• Party favors sold as trick or treat goodies.  These large bags of inexpensive trinkets are perfect for birthday gift bags, game prizes or ‘throw away’ travel toys.
• Even band-aids are often sold in Halloween prints!  Stock up and be prepared for boo-boos around the house, in the car or in 72-hour kits.

As you are out and about this week, check those clearance sections for items that you can use well beyond autumn, then pat yourself on the back for being frugal, organized and prepared!

One of the first steps in establishing a Prepared Pantry is to gather together and maintain at least a 30-day supply of food. This 30-day supply should include 2 weeks of food that you could eat with little or no cooking. If you have a 30-day, work to extend it to a 3 month supply of foods you normally eat. No matter which goal you are working to achieve, the basic guidelines of smart shopping, wise storage and rotation will all apply.

First, you should store foods that are ’shelf stable’, which means that they do not require refrigeration until opened, have a fairly long shelf life and are not terribly temperamental about moderate changes in temperature. Though most foods store best away from direct sunlight and in temperatures less than 75 degrees, many shelf stable foods are not as finicky, at least in the short run. It is never a good idea to invest money in food that will only spoil before you can eat it! When purchasing food, be certain to check the expiration dates. While some foods, such as dry beans, have a stable shelf life, ‘sale’ items and discount stores often sell product that is closer to the expiration date. Most shelf stable foods are still edible beyond their expiration date, but lose quality, flavor and sometimes nutrition.

Some ideas of foods that store for at least three months (most store for a year) include: (items in italics could be included in your 2 week supply)

Canned/bottled goods—protect from freezing and extreme heat– soups, fruits, vegetables, stews, chili, meats, beans, juice, canned milk, vanilla and other extracts, broth and soup stock, oil, vinegar (less fragile with regards to temperature), salad dressing, pickles, ketchup, mustard, peanut butter, jelly & jams, honey, icing, shortening, mayonnaise, tomato sauce, prepared spaghetti sauce

Dry goods—rice, flour, baking soda, baking powder, pancake mixes, cake mixes, misc. baking mixes, powdered milk, yeast, salt and seasonings, oatmeal, cereal, sugars (white, brown, powdered), candy, chocolate chips, pasta, macaroni and cheese type ‘dinners’, dry soup mixes, ramen noodles, jello, pudding mixes, gravy and other mixes, taco shells, parmesan cheese, baby formula (every family with an infant should store at least one can, even if baby is breastfed), instant breakfast mixes, granola bars, pretzels, some tortilla chips, some crackers including graham crackers, some cookies, egg powder, artificial sweeteners

Freezer—meats–cooked and raw, cheese, most baked goods, vegetables, fruits, ice cream – nearly anything you can freeze has at least a three month life. The one exception may be fresh crab meat.

You can calculate a 30-day supply by simply preparing menus of simple foods for 3 meals a day x 30 days, listing every ingredient. Do not forget to calculate that in many types of emergencies you may not have electricity and you may be eating all of your meals at home. Now, make a master shopping list and you are ready to shop! With that master list, you can watch for sales, take advantage of markdowns and end up saving money!

A good guideline to follow for a 30-day supply for two average adults should include:

10 lbs of rice

10 lbs of pasta

10 lbs of oats

9 lb of fresh meat for freezer

10 lb of canned meat

10 cans of tomato sauce

or spaghetti sauce

10 cans of fruit

10 lbs of sugar or honey

1 bottle of vanilla extract

5 lb of dried beans or 10lb of canned beans (mix & matching is good)

1 lb of salt–salt is cheap & can be used for many things, so stock up even more

2 lbs of peanut butter

1 box pancake mix

5 lb of flour

1 jar of yeast

10 cans of soup or stew or chili

15 cans of vegetables

1 bottle pancake syrup

2 lb of powdered milk

1 lb of baking powder

1 lb of baking soda

1/2 gallon of cooking oil or shortening

1 large jar jelly or jam

1 lb parmesan cheese or other shelf stable cheese (or cheese in freezer)

1 lb crackers

2 lb raisins or other dried fruit

10 cans of tuna or other canned meat

cinnamon and other spices

1 jar mayonnaise

As always, plan according to your family’s needs, tastes, health concerns and budget!

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!