Saturday, October 31, 2009

A Sweet store!

It know it's the end of October....but I just bought this box of freezer pops for $1.25 for 100 pops. I don't have to freeze them right away. I am going to put them into my food storage room. This is an inexpensive treat that most kids are used to....and each pop costs about 1.2 cents each. Name any treat that you can get (that lasts longer than 10 seconds) that you can get for that price!

Just keep your mind open as you shop. You will find unique things like this that you can put in your food storage for times or challenge, or to eat just because you want to!

Thursday, October 29, 2009

The Mount Timpanogos Temple

When I was a Sophomore at BYU, I remember being transported in someones car (I didn't have one at the time....I walked everywhere!) to an orchard in American Fork. Our Singles ward picked fruit for hours and then we went home. Little did I know at the time that this orchard would play such a big part in the lives of my future family.

Fast forward to the mid 90's when our family moved here from the East Coast. My children (who were teenagers at the time) used our Camcorder (remember that term?) and videotaped the raising of the statue of Moroni for this temple. As a family we toured this building and I even lead a Primary Choir that sang for visitors who were touring it. Just a few short years ago, my son and his wife were sealed here. What a great day for them.

Since we are fortunate enough to live a short drive from this glorious temple, I thought I would share a video about this beautiful Temple. It has spurred me on to think of ways that I can revamp my schedule to attend more often.

Monday, October 26, 2009

It's a matter of.....Prayer & Obedience

(Image courtesy of

My Grandparents served several missions in Samoa, Hawaii, and Tonga, so any story that comes from these areas always perks my interest. I recently read the following story about 2 missionaries who were serving in Tonga when the recent Tsunami hit. Through their efforts, not only were their lives spared, but they unselfishly saved the lives of 3 children just before the Tsunami hit. I think as you read this story, you will see the hand of our Heavenly Father. They listened to the warnings, took the appropriate course, and even though they lost all they possessed, they were spared through their obedience. Throughout the entire ordeal, they prayed silently and at times aloud beseeching the protection of our Heavenly Father.

Make the analogy. Listen to the warnings about food storage and being prepared. Choose to take the appropriate course, pray over you family and your household, and enjoy the blessings of being prepared through your obedience.

You may access the story at the link below:

Sunday, October 25, 2009

Fun Halloween Treats, meals, and snacks!

(Image courtesy of (Image courtesy of

I love, love, love holidays. Halloween is coming soon, and so the opportunity to do fun things with your family is here! I wanted to give you some suggestions of things you may want to plan for and consider doing this week. By doing fun things like this, you are "Making Memories".

Here are some links you may want to explore:

Thomas S Monson.....Ear Wiggle

I love that we have leaders who have a sense of humor. Enjoy these words from President Monson. It is a candid example of .....imitation.

Friday, October 23, 2009

Carmel Apples...a wonderful treat from your pantry!

(Image courtesy of

Well, it's fall and there are so many traditions that make this season fun! One of my favorites is making Carmel Apples. I don't do it as much as I would like....but I will be this year! You may be thinking......"I hate opening all those little Kraft Carmel packages to melt for Carmel Apples"...well, I do too. However, you may be surprised to see that you have nearly everything you need to make these from scratch in your kitchen and pantry. Watch this video and see how very easy it is to do. What a great family activity for this time of year. Who doesn't mind getting a little sticky when they eat Carmel Apples?

Homemade Caramel Apples (From

8-10 Granny Smith Apples (with popsicle sticks)
1 c. butter
1 14 oz. can sweetened condensed milk (1/2 c. hot water + 1 c. non-instant dry milk powder + 1 c. sugar + 1 T. butter, mixed in blender)
2 1/4 c. brown sugar
1 c. corn syrup
1 t. vanilla

1. Wash and dry apples. Stick popsicle sticks in the stem. Place aluminum foil or wax paper sprayed with non-stick spray on 9×13 pans.
2. Melt butter and brown sugar together over medium high heat, stirring constantly. Add in sweetened condensed milk and corn syrup and keep stirring constantly! Heat until 245 degrees (keep stirring!) on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately remove from heat and add vanilla.
3. Roll apples in caramel and place on foil/wax paper lined pan. Allow to cool for 2 hours.

Lifting Burdens: The Atonement of Jesus Christ

How lucky we are to hear from the Apostles of the anytime....even in times of challenge. Hear the comforting words of the Apostles of the Church or Jesus Christ of Latter day Saints who testify of the Saviors power to heal, change, and purify us through His Atonement. There is hope in Jesus Christ.......always.

Thursday, October 22, 2009

Sun-dried tomatoes.....made at home

Tis the season for tomatoes! I have canned and now am dehydrating tomatoes. Why dehydrate....because you can do some wonderful things with them. Today I am going to show you how to make very easy Sun-dried tomatoes. Think of the cost of these precious items in the grocery store. Using just a little time to prep, you can have plenty for those pizza's etc this coming winter.

I traditionally use Roma tomatoes, Cut in half and place cut-side up on mesh inserts (to help remove them more easily) in your dehydrator tray. If you wish to do this in the oven, you could use a cookie sheet.

I sprinkle them with Italian seasoning. Different authors or individuals who do this often may tell you to brush the tomatoes with olive oil first. You certainly can do this. However, you have to use the tomatoes within a short period of time as the oil can become rancid. When I want Sun dried oil, I can put a clove of garlic in a small canning jar, place the dried tomatoes inside and fill with olive oil. I then place the jar in the refrigerator for about a week. They are then ready to use however you wish.

They are leather-like when they are dehydrated. Store the dehydrated tomatoes in a canning jar with a oxygen pack, or if you have a Food Saver, vacuum pack them in a jar. If you try to vacuum pack them in a bag, they may crush. This is something that is very easy to do, they are great when cooking Italian foods, and can make a great gift.

Give it a try!

Sunday, October 18, 2009

Wish you were here......

I recently got a new cell phone that came with many advanced features. I was in the grocery store with my youngest son. He was looking for some "food that was good to eat" as he stated we didn't have any.....(I jest just a little). While I was waiting, I decided to try texting someone with my new toy. You need to know that I am very slow at this texting....and I just can't bring myself to use poor spelling etc. So, you are now getting the picture of how slow I really am when I try to text.

I was so engrossed in my texting, that I did not hear my son calling me. He finally came up to me and said I looked like the kids in his class....eyes glazed over, and could not hear or see anything around them. I justified to myself that I was trying to write a very good message...complete with punctuation! However, he let me know that he was uncomfortable seeing his mother this way. Then, I was uncomfortable. I realized I wasn't showing him mutual respect or courtesy.

I have been frustrated and impatient when my own children (those at home and those who are married and gone) feel comfortable texting when we are having family time. I just wonder if they really see our family as important when they are comfortable texting while we are talking, or doing things together. My grocery store experience was a good and justified one for me to have. I was doing something thoughtless to my precious son.

Why would I be discussing this on an Emergency-preparedness....Food Storage site? Because, it takes just a little planning to show courtesy and respect to others with all of our wonderful technology gadgets. All the planning in the world is usually for our families. Why then would we not show respect and good manners to our family members at any time? I was impressed by this video from the Church of Jesus Christ of Latter-day Saints. I hope you find it impressive as well.

It's a matter of making......Jerky

In the past I have posted information about dehydrating other things, but I noticed I have not posted one of my family's favorites.....Jerky. Jerky can be made from nearly any meat. The meat should have the a majority of the fat removed before beginning. If not, the fat can go rancid and ruin the final product. Jerky can also be made from hamburger that is forced through a "cake-decorating" type of gun. Also, it looks very similar to a caulk-gun.

I often use beef. Our local family-owned grocery store will help you select a roast and slice it for free. I love that! So, that really is step one.

Take the sliced beef and put it into a Zip-lock gallon bag. Separate each slice (I use gloves as I really don't like to touch the raw meat).

Make up your marinade. If you are looking for a recipe, just use any search will find many! I particularly like a recipe that calls for Liquid Smoke. It just makes it taste that much better. You can find Liquid Smoke at any grocery store.

Add your Marinade to the bag with your meat slices.

Remove as much air as possible, and lay flat in your refrigerator. You can place the bag in a bowl if you like, but I have found that some of the pieces do not get enough marinade. Let it marinate over night or at least 4 hours for good flavor. Place the strips on the racks in your dehydrator. You could also place them on cooling racks on a cookie sheet in your oven if you like. You should dehydrate them at 155 degrees Fahrenheit and nothing lower to keep it safe.

I would show you an "after" picture....but this batch of jerky didn't have a chance at my house. My kids know when it is done at this point, and there have been many times that they have eaten it right out of the dehydrator. Needless to say, it didn't make it long enough for Mom to get a picture.

If you were to purchase Jerky in a store (i.e. Jack Link's Beef Jerky), you would pay about $3.65 an ounce. To do this at home, using a really nice roast at $4.18 a lb, the price per ounce would be $.26 per ounce for the meat alone. Depending on the marinade you chose to use, it would be an additional cost, but for me it was under $.50. So, you could make jerky for your family for around $.75 an ounce.

Depending upon who you read, it can store in a sealed container (no oxygen) for 4-6 months. Some sources say keep it in the refrigerator. However, if your home is like doesn't stand a chance of lasting over a week!

Here is a video that demonstrates how to use Hamburger to make jerky. The gentleman in the video has a clever idea, and you will see what it is. Watch the video all the way to the end....even though some editing would have been nice. It really is a good idea, and I plan to try it.

Friday, October 16, 2009

Register to Get Tickets for the Mormon Tabernacle Choir Christmas Concert...

If you are thinking "Christmas...already?", I'm sure you are not alone. It is just after midnight, and I just registered for tickets for the "The Wondrous Gift of Christmas" event presented by the Mormon Tabernacle Choir and Orchestra at Temple Square. Registration for tickets began just a few minutes ago, and I am. It was easy, but the system was slow. I guess many other people had the same idea I did and were registering for the random drawing at the earliest possible moment.

This is so different from a few years ago. I recall one year all of my colleagues at work were all dialing from their office phones, and several of us were also doing the same thing with cell phones at the same time attempting to get tickets. One of us was fortunate enough to get through and we passed the phone around allowing everyone to register for tickets.

Well, there is such a demand, that a random selection process is now used......which makes sense as this free concert is performed by a world-class choir and orchestra. I am hopeful that we can get the tickets. Having been at these performances before......they were well worth the trip and the few complaints about having to wear church clothes on a weekday (made by my lovely children). If you would like to try for tickets, please see the information taken from,8197,726-1-740,00.html (Look in the upper right hand corner and clinic on the icon to register for tickets)
Celebrate the holiday season with the Mormon Tabernacle Choir and Orchestra at Temple Square in The Wondrous Gift of Christmas, conducted by Mack Wilberg. The concert will feature Grammy Award winner Natalie Cole and author David McCullough.

Dates and Location Preview Performance,
Thursday, December 10, 2009, 8:00 p.m. Doors open at 7:00 p.m. Concert, Friday, December 11, 2009, 7:30 p.m. Doors open at 6:00 p.m.Concert, Saturday, December 12, 2009, 7:30 p.m. Doors open at 6:00 p.m.Music and the Spoken Word, Sunday, December 13, 2009, 9:30 a.m. Doors open at 8:00 a.m. Conference Center

Free tickets for the concerts and the Music and the Spoken Word broadcast are required. Due to the very high demand for tickets to these events in past years, tickets will now be distributed through a random selection process. Patrons may register on the Internet at for the opportunity to receive tickets. The registration period will be from Saturday, October 17, 2009, at 12:01 .m. through Monday, October 26, 2009, at 11:59 p.m. Those without Internet access can register over the phone at (801) 570-0080 or outside Salt Lake City at 1-866-LDS-TIKS during regular business hours (M-F, 10:00 a.m. to 5:00 .m.). All registrations received during the registration period will have equal chances at receiving tickets in the random selection process. Not all registrations will be selected to receive tickets.

Only one registration per household can be accepted. The maximum number of tickets requested per household is limited to four (4). Patrons not selected to receive tickets will be notified by e-mail. Patrons who are selected will receive their tickets in the mail.

Monday, October 12, 2009

It's a matter of.....storing fresh eggs

By now, you know that the LRH's thoughts become a bit "random" at times. Well, there are things like "egg powder" and "egg white powder" that can be stored....and I have them. However, I looked into storing fresh eggs, and found the following information:

In the Refrigerator

  • Keep eggs as fresh as possible by storing them in the refrigerator in their original carton as soon as you get home. The carton protects the eggs from absorbing flavors and odors of other foods nearby, especially from strong-smelling foods like onions, cheese or cabbage.
  • Keep raw foods (meats, poultry, and eggs) separate from cooked foods in the refrigerator.
  • Keep eggs refrigerated at 4° C (40 ° F) or lower at all times.
  • Keep eggs in the main body of the fridge (not on the door). This will keep them at a more constant, colder temperature.
  • Keep eggs in their original cartons. This will protect them from taking on any off-odors from any strong-smelling goods in the fridge (eg. onions, strong cheeses or meats).
  • Leftover raw egg whites and yolks should be put in airtight containers and stored in the refrigerator immediately. To prevent yolks from drying up, cover them with a little cold water. Drain the water before using.

In the Freezer

  • Raw eggs can be frozen. To freeze whole eggs beat them just until blended. Pour them into a freezer container, seal tightly, label with the number of eggs and the date, and freeze. Substitute 3 tbsp (45 mL) thawed whole eggs for 1 large fresh egg. Eggs should not be frozen in the shell.
  • Egg whites can be frozen "as is." Pour them into a freezer container, seal tightly, label with the number of egg whites and the date, and freeze. Substitute 2 tbsp (30 mL) thawed egg whites for 1 large egg.
  • Egg yolks will thicken or gel when frozen and therefore cannot be used in a recipe unless they receive special treatment. To prevent this gelation, beat in either 1/8 tsp (0.5 mL) salt or 1-1/2 tsp (7 mL) sugar or corn syrup per 1/4 cup (50 mL) egg yolks (about 4 yolks). Label freezer container with the number of yolks, the date and whether you added salt (for main dishes) or sugar (for desserts and baking) and freeze. Substitute 1 tbsp (15 mL) thawed yolks for 1 large fresh yolk.
  • Freeze eggs in small quantities and defrost only what you need. An easy way to freeze them is to put them in an ice cube tray. When frozen, transfer to a freezer container and label.
  • It is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Use them only in dishes that will be thoroughly cooked.

Storage times in the Refrigerator:

  • Raw eggs in the refrigerator: Whole eggs use by "best before" date.
  • Raw yolks or whites: Use within 2 to 4 days
  • Hard-cooked eggs in the shell: Use within 1 week

Storage times in the Freezer:

  • Raw whole eggs (beaten): Use within 4 months
  • Raw yolks or whites: Use within 4 months
  • Hard-cooked eggs: Not Recommended

So, if you want fresh eggs as an option, particularly in your 3 month Food Storage supply (that your family traditionally eats), freezing them is a great way to make it happen.

Who knew?


Saturday, October 10, 2009

Choose ye this day.....

We all have challenges in life. Procrastination can be one of the biggest thieves available. Please hear the words of President Eyring. Enjoy

Pantry Gold.......

You may wonder what this means. Well, it is the term that the LRH's sister uses for canned meat. Many of you have said that canned meat costs so much money....and you are correct. However, consider the following option.......canning your own meat.

"Are you kidding!!!!" (I can already hear you say it.....loudly!). No, I really am not. I first learned about canning your own meat when I lived in the Northwest. I couldn't think of anything I didn't want to do more at that time.....because I was so cool and had a reputation to think of (or so I thought). However, a wonderful friend named Marilou Hutchison (who has since passed away), kindly showed me how to do this....and it was really easy. I am indebted to her kindness and patience when she taught me how to do this. And, my family has benefitted greatly from her instruction over the years.

Some folks say, "It probably costs too much to do that....and it's gross to touch raw meat". Well, if it is less expensive to buy it canned....then do it. If you don't want to touch it....use gloves (I do!). Let's see how much it costs per ounce to can the chicken I did today:

First of all, I bought boneless, skinless chicken breasts for $1.38 a pound, which works out to be about 9 cents an ounce. Compare that with the Hormel brand of White and Dark Turkey in water (5 ounce can) at 31 Cents per ounce. That is a 290% mark-up in price.

Also, please know that this is so very simple to do....and when I do show others how to do it....they often say "Is that all there is to it?". The answer is an overwhelming..."Yes".

So, let's take a pictorial tour of canning chicken.

First, cut up your chicken into chunks. If there is any fat, please remove it. With these chicken breasts, there was hardly any......I really lucked out! Notice that I am using gloves....not only to be hygienic....but also because I really don't like to touch raw meat. It took me about 10-15 minutes to cut up enough chicken to put into 8 pint jars.

Place the pieces in sterilized bottles. Here I am using Pint jars. I sometimes use half-pints because that is about 1 cup.

You can add seasonings if you wish. I choose to add some salt. If you have issues with sodium, you could add herbs or nothing at all.

Add broth, or hot water.

Be sure to get all the air bubbles out. Some advocate a plastic spatula, I use a knife to do this. Just make sure you get the air bubbles out. After this step, you sometimes have to add more liquid.

Wipe the rims with a clean cloth to prepare the jar for a sterilized lid.

Put the lid and clean rings on the jar. Prepare to place the filled jars in a PRESSURE cannot do this in a Hot water bath canner or a Steam canner. The pressure is required to heat the food hot enough to kill bacteria etc.

Place the jars in your canner. Now, how long do you process it? According to the Ball Blue Book of Preserving (copyright 2006), it states the following: "For boned meat (i.e. no bones) process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes at 10 pounds pressure in a steam pressure canner". However, this recommended "pressure" is for an altitude of 0-1000 feet. I live up in the mountains. Therefore, according to the same source, I would adjust the weight to 15 pounds with a weighted gauge (which is what I have) or 13 pounds if I had a dial gauge.

It is very important to let the Pressure Cooker cool naturally, you cannot use the quick-cooling process as this food is a protein. After the canner is cool, remove the jars. When I took my jars out of the canner, they were still boiling inside. Here is what they look like:

This is the "Pantry Gold" that my sister was referring to. If you have ever lived off your food storage, meats become very precious to you. I have frozen meat, freeze-dried meat, and canned meat. If one method fails, I have 2 other methods available to me to feed my family. Using only pint jars, the 40 lbs yields about 40 pints.

I realize it is not the ordinary canning most people are familiar with, but think of the money savings you could enjoy. I bought 40 lbs of chicken ($1.38/pound) at a total cost of $55.20. If I were to purchase 40 lbs of the Hormel canned chicken, I would have to spend $198.00. That is a savings of $143.20! An additional cost would be the lids, but if you have the bottles and the canner, this is a very realistic savings. Heaven's you could even buy a canner with at the savings you could get just from this example alone. Even if you had to purchase the bottles at ~$9.00 a box, the savings would be $116.20..

Just an FYI, you are able to can most meats raw, but not all. For example, you must cook hamburger and rinse it first. Check with the USDA guidelines or a source like the Ball Blue Book of Preserving for more information. The USDA guidelines can be found at the following link:

If you are wondering how to use them, they are very versatile. They can be used in soups, sandwiches (think of chicken salad sandwiches), and casseroles. Make it a goal to try this.....soon.

Get your own "Pantry gold" for your family.

Thursday, October 8, 2009

It's a matter of....Canning Chicken....tomorrow at 10:00 a.m.

Hi all!
I realize that this short notice, but I will be canning Chicken tomorrow morning at 10:00 at my home. I got a really good price on boneless, skinless chicken breasts, and will be canning them into jars tomorrow. Several of you have expressed interest in learning how to do this. Well, today the opportunity presented itself when I found this good price on chicken.

Sooooooo......if you want to see how to do it....come on over to LRH's home at 10:00 a.m.!

Tuesday, October 6, 2009

A look back.....the Highland and Alpine Choir at the Relief Society Broadcast in 2008

You will see some of your neighbors in these clips. For those of us who had this great opportunity, it is one that will always be held as a sacred experience. Enjoy the voices of the sisters in our area.

Sunday, October 4, 2009

Choose this day......

At this conference time, we are priviledged to hear from our Prophet and Apostles and be spiritually fed.

In this message, President Monson reminds us to "feed" those around us and not forget or assume they know we love and care for them. Enjoy....

Saturday, October 3, 2009

October General Conference MP3 broadcasts

(Image courtesy of
To hear the broadcast of each session by MP3, go to this link to do so:
As of this writing, the Saturday morning and afternoon session links are active.
Rejoice in this conference season!

Friday, October 2, 2009

Conference Morning Breakfast.....

(Image by John A. Rizzo / Getty Images stock)

Well, Conference Morning breakfasts conjures up memories of home-cooked......"something". Here are some suggestions to try from your Food Storage staples. Make the morning(s) memorable and bring your family together.

Instant Oatmeal Packets: Making your own Instant Oatmeal (and variations on it) is very simple to do.

3 cups Quick-Cooking Oats
8 Plastic Sandwich Bags

Put 1/2 cup oats in a blender and whirl at high speed until powdery; reserve in a small bowl and repeat procedure with an additional 1/2 cup oats. If you're using a food processor, powder the 1 cup of oats in one motion. Into each sandwich bag put 1/4 cup un-powdered oats, 2 tablespoons powdered oats, and a scant 1/4 teaspoon salt. Store in a box or airtight container.

To serve: Empty packet into a bowl. Add 3/4 cup boiling water; stir and let stand for 2 minutes. For thicker oatmeal, use less water; for thinner, use more water. (I microwave for 1 1/2 - 2 1/2 minutes or until done on high)

Apple-Cinnamon Oatmeal: To each packet add 1 T. sugar, 1/4 t. cinnamon, and 2T. chopped dried apples. Cinnamon-Spice Oatmeal: To each packet add 1 T. sugar, 1/4 t. cinnamon, and a scant 1/8 t. nutmeg. Fruit and Cream: To each packet add 1T. dry milk and 2T dried fruit or fresh fruit after cooking or jam. Oatmeal with Raisins and Brown Sugar: To each packet add 1 T. packed brown sugar and 1 T. raisins. Sweetened Oatmeal: To each packet add 1 T. sugar. Wheat Germ Oatmeal: To each packet add 2 T. any kind of wheat germ
Easy Maple Granola:

2 Cups Old Fashioned Oats
½ Cup Nuts (diced if large)
1/3 Cup (generous 1/3 Cup) Pure Maple Syrup
¼ C Oil
1.5 to 2 teaspoons Vanilla
½ Cup Diced Dried Fruit
--Preheat oven to 350 degrees. Put oats and nuts in a large bowl. In a separate bowl, mix syrup, oil and vanilla together. Pour over oil and nuts. Mix and spread in a single layer on a cookie sheet. Bake 18-20 minutes stirring a couple of times, until golden. Take out of the oven and let cool, stir in dried fruit. Store in a tightly sealed container. Will last for 1 month.

Baking Powder Biscuits: Piping hot with melted butter and jam!
2 C flour
1/2 tsp salt
2/3 to 3/4 Cup Milk
1 Tblsp baking powder
1/4 Cup Shortening
Cut shortening into sifted dry ingredients till like coarse crumbs. Make a well in the middle and add milk. Stir quickly with fork, only until dough follows fork around bowel. Turn dough onto lightly floured surface. Knead 10-12 times. Roll out dough to 1/2" thick. Bake on baking sheet at 450 degrees for 12-15 minutes.
(Source: Vicki Tate-Cookin with Home Storage)

Breakfast Treat: (uses some food storage staples and fresh fruit)

1 ripe banana
2 Tbsp honey
3 apples, grated
3 Tbsp lemon juice
1 Cup sunflower see sprouts
1 C wheat sprouts
1/2 Cup light cream
1/2 Cup wheat germ
Chopped Almonds

In a large bowl, mash and whip banana with honey. Grate apples into the bowl and add lemon juice. Mix well and fold in the sprouts, wheat germ and light cream. Serve in bowls topped with chopped almonds. (Source Marlene's Magic with Food Storage" by Marlene Petersen)
Enjoy, listen, and learn!
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