You don’t have to move to the middle of nowhere to become a 'homesteader'. You can start right where you are. Today.
Author: admin
My name is Cindy. I guess you could say my homesteading journey began in our second floor walk up apartment when we were newly married. It was fun to finally be “playing-house” for real, and I suppose I never really grew out of that stage. It just got realer and realer as time went on.
Now I am the mother of five grownup children who all have children of their own. One of my sons called me a “closet hutterite“. Made me laugh. But I couldn’t think of a suitable retort. Still working on that one.
These five great kids have given us nineteen wonderful grandchildren who are the joy of our lives. I am married to my best friend. His name is Dan, and he is not a closet hutterite. But he’s a patient sorta guy who doesn’t mind living with one. Most of the time.
Truth is, in the beginning of our life together we thought (and hoped and prayed) we’d one day live on a small farm. ….. Well, life doesn’t always work out exactly how we picture it in our younger years does it? It didn’t materialize quite the same way we dreamed it might, but that is totally okay. Sometimes Heavenly Father gently nudges us in a different direction, and so here is where we are. In a big Canadian city, surrounded by lots of good neighbours. They’re also patient sorta people. That helps.
“Use it up, wear it out. Make it do, or do without.”
For most of our married life – we’ve adhered to a continuous routine of fixing up our world as we could afford it. Our agreed upon routine has been one INDOOR project a year (usually done in the winter), and one OUTDOOR project a year (usually done in the summer). There’s never been a shortage of projects, and they move up and down the priority list according to need and affordability at the time.
This year our big indoor project was to refinish our dining room table. It had been moving up the list for a long time, well worn from 24 years of heavy use. Unfortunately, the time we chose ended up being the coldest weeks of the year – so opening the windows to get some air became a sketchy thing, but we had to a couple of times! The stain smell became very strong that we opened a few windows in -40C temperatures for a few hours to get rid of the worst of it, while Gramma Great watched tv in front of the woodstove downstairs.
As soon as the Christmas decorations were put away, we cleared the table, set in all four leaves and began a job we’d been putting off for years: that of refinishing our well worn oak table. We were nervous as heck which is why we procrastinated for a decade. But we’d collected advice and courage long enough – while our table continued to collect more scratches and worn areas – letting us know it needed a major face lift. Thank goodness it was only the top that needed attention.
Step 1 – Borrowing a friend’s super-duper sander/vacuum system, Dan sanded the top. That was the only area that needed refinishing. He did it in the house – right there in the dining area. We thought we’d need to hand plastic sheeting everywhere but as I said that sander was of the ‘super-duper’ variety, and it was fabulous.
Step 2 – We took a leaf to into a paint shop, trying to match the colour with stain. The leaf had the original colour still in the facing under the top. Step 3 – With the help and encouragement of a talented friend, Dan applied the stain. But the colour was toooooo ‘red’ for me. Argh. Step 4 – Back to the paint store to ‘brown up’ the stain colour. They did a great job. Step 5 – Dan applied another coat of stain but sadly, didn’t apply it evenly enough which resulted in some splotches. We tried to fix them up by applying another coat but that didn’t work. By this time we were into a week or working on it – around our regular working / living obligations. I knew I wouldn’t be happy with it. Argh again.
Step 6 – Re-sand the whole stupid thing and start over. As frustrating as that it, I have learned with many other projects over the years, sometimes that is the ONLY way – and it’s far better to concede sooner than later. Step 7 – Re-stain. But this time we did it together. Working quickly and efficiently together, we covered the table beautifully. Step 8 – Still, a few uneven spots. Our friend and neighbour came back to assess and advise us. Back to the paint store to buy a matching stain in a spray bottle. We lightly touched up the spots. Wow! Great stuff.
Step 9 – Applied the first coat of Varathane – with our friend. We let it dry, then I lightly buffed with fine steel wool. We applied another layer, and let it dry – then lightly buffed again with steel wool. One more coat, let it dry – then gently rubbed with a piece of brown paper to smooth out the finished job.
Step 10 – We brought out our well worn chairs and after rubbing with steel wool, I gently sprayed the seats with our matching stain. Let dry, then smoothed with the steel wool again and applied a coat of Varathane.
It was a happy day to let the whole project harden over night, then removes some leaves to clear out the kitchen area. I happily vacuumed well, handwashed the floor and tucked the chairs around.
Done. Two full weeks later! So happy we finally DID it, and now its behind us. I still have three more chairs to finish, but that’ll be a piece of cake in the next week or so.
Not looking forward to the first scratch, but I’m resigned to it happening. And I have full confidence that we’ll be able to touch up as needed with the tools and confidence that we now have at our finger tips.
Using mostly freeze dried ingredients, this is an easy dish to prepare for the pantry, ready when you need to pull a great meal together in less than half an hour. Meal in a Jar! Imagine that. LOL *when my kids were little, one of our favourite story books to read was STONE SOUP. A hungry traveler convinced uncharitable villagers that he could make Soup from a Stone. Curious villagers contributed assorted ingredients, shaking their heads and musing “Soup from a Stone! Imagine that.” Well it wasn’t that long ago that the idea of a shelf stable Meal in a Jar was just as novel and just as curious to me. Now its a way of life, and I always have several on hand in the pantry – for times that a quick hearty meal will make the day go better, or when I want to send a meal out to someone who could use a lift.
Servings: 6 Time: 15 mins Layer ingredients into quart sealer in this order:
1 quart of home canned tomatoes or 1 796 ml can of tomatoes (your choice of type) 4 cups water
Directions:
if preparing a Meal in a Jar (MIJ), layer all ingredients in the jar. I like to arrange very neatly so that it looks nice. End with the corn – and put as much corn as you can to fill the jar.
Put the lid on and label with name, date and brief instructions.
Store in pantry for up to a year. It’s okay if you pass a year, but shoot to use it within a year. This is no longer long term ‘food storage’, it is intended for the convenience of a kitchen pantry. For up to 5 year storage, insert an oxygen absorber and vacuum seal.
Dump contents of jar into a pot and refill the quart jar with water to add. Stir to combine thoroughly and dissolve spices. Add quart of tomatoes.
Turn heat to high and bring to a boil. Stir and reduce heat to gently simmer approximately 20-25 minutes until beans are tender. Remove from heat and let sit 5 minutes.
if you prefer to have chili soup, just add another 2 cups of water.
If preparing meal straight in the pot (without a jar), just put all dry ingredients in the pot, add water and canned tomatoes and follow directions above.
Serve with dollop of sour cream on top and corn chips. Or cornbread (see recipe for cornbread mix).
When I try a new recipe, I make the recipe once into the pot, and again into the jar. That way I can check the measurements that fit into the jar, and sample the soup to know how much I’d like to store. After we finish dinner, I know if I’d like to make a few more. I’ll make up to four jars to store of a recipe that we enjoy, to keep on hand in my pantry or to share.
using mostly dried ingredients, this is an easy dish to prepare straight from the pantry
Servings: 6 Time: 20 mins Ingredients:
1 + 1/2 cups freeze dried chopped or diced Chicken hydrated in water to cover (I use the bouillon here) 1-2 Tbsp Olive Oil 1-2 cloves minced or 1 Tbsp freeze dried garlic 1/4 cup freeze dried Sliced Onions 1/4 cup freeze dried Diced Green Chilies 1/2 cup freeze dried Green Peas 1/2 cup freeze dried Green Bell Peppers 1/2 cup freeze dried Red Bell Peppers 1 tsp Garam Masala 1Tbsp Yellow Curry Powder 1 Tbsp Chicken Bouillon 1 tsp Black Pepper 1 Tbsp Turmeric 1 Tbsp Cumin 1 Tbsp Paprika pinch of Cayenne 2 Tbsp Brown Sugar 3 Tbsp Tomato Powder 2 cans Coconut Milk 1/2 – 1 cup freeze dried Zucchini, Green Beans, or your choice of other vegetable
Directions
Pre-cook your favourite type of rice.
While your rice is cooking, place freeze dried chicken in a bowl covered with water and 1 Tbsp bouillon. Set aside to refresh 10-20 minutes.
Heat a large skillet with sides, to medium-high heat. Add the olive oil heat. Saute garlic, onions and chili peppers in the oil. Add the chicken (with water used to refresh), and saute until the chicken is tender and warm.
Add all of the seasonings and stir to mix well, continuing to simmer.
Add the coconut milk, tomato powder and brown sugar and stir well to completely dissolve tomato powder and brown sugar.
Add the peas and zucchini and any other freeze vegetable you want to use. Don’t be afraid to add a little more water if needed.
Simmer till warmed through, then remove from heat and let sit for 5 minutes Serve over hot rice.
for Meal in a Jar: 1. layer in dry seasoning – one at a time; I like to put the smaller amounts against the glass so that they show better. Top seasoning with the tomato powder, unless you’re using tomato paste later. 2. 1/4 cup each of freeze dried Sliced Onions, and freeze dried Diced Green Chilies, 1/2 cup each of freeze dried Green Peas, freeze dried Green Bell Peppers, freeze dried Red Bell Peppers 3. 1+1/2 cup freeze dried chopped or diced chicken 4. Top the jar up with 1/2 cup of your choice of Zucchini or Green Beans, or your choice of another vegetable. Add as much as you can till jar is full. 5. Put the lid on, label and date, put it away in your pantry to use within a year. Store away from light. For best results, don’t push the shelf life passed a year. 6. To prepare – cook your rice ahead; pour jar ingredients into a fairly large skillet and add 2 cups water. Stir to combine well, while bringing to a boil. Reduce heat to medium, add coconut milk, stir well to combine. Lightly simmer till chicken is tender, then remove from heat. Let sit covered for 5 minutes and serve over top rice.
Pro Tips: – if you don’t have tomato powder, use tomato paste (not in the jar – at the time of cooking) – if you don’t have all those spices (other than curry), not to worry; just use what you’ve got. CURRY however is important. If you don’t have curry – don’t make the dish. – to simplify the preparation I spoon the spices into a small (1/4 pint) jar, arranged beautifully. I save this seasoning mixture in my spice cupboard to add all together when preparing similar dishes later.
Somewhere within my first year of marriage (within the first 6 months), I experienced an abrupt metamorphosis in my life. I stopped going out. Stopped leaving our apartment. Stopped even answering the door. It didn’t happen suddenly but sudden enough. It took months before it became evident that it was a ‘problem’ more than a choice. I wouldn’t go downstairs to use the washing machine. Dan bought me a little washing machine we hooked up to the kitchen sink. I wouldn’t use the dryer so we had clothes hanging all over the living room for hours to dry. I’d go to church and to my parents and Dan’s parents houses, but no where else – unless Dan was with me. I wouldn’t go for a walk. If Dan wasn’t home I wouldn’t answer the door. It went on for a couple of years. We had disagreements about it. Dan would say “You NEVER go anywhere!” “Yes I do. I go to Church. I go to your Mom’s.” “You never go anywhere without me.” “I go to Relief Society.” Those were places I felt safe.
Dan tried his best to encourage me to go out. We’d go for walks. We’d go over to Westmount Mall across the street. He tried to get me to apply for a part time job. One day he pushed me out the door, and told me not to come back for an hour. “I don’t care where you go” he said. “Anywhere! But do not walk back inside this door for at least an hour.” I sat on the back door step and cried for an hour, then came back and said I’d gone for a walk.
That might have been my first big clue as to how big this problem was becoming. I was pregnant with my first baby and I began to wonder what kind of a mother I could be. What would I do when it came time for him to go to school? I knew I couldn’t take him the way I was. I began to acknowledge that this was bigger than me, and all my excuses and justifications began to sound lame – even to me. I realized they were strategies to cover up the fact that I wouldn’t / couldn’t leave the house.
Five babies and I never went to a single doctor’s appointment alone.
After Jacob was born I began having Dan drop me off at the library on his way back to work after lunch. I would hide in the back behind books with the baby stroller until I was brave enough to walk by the librarian and out the door. Then I’d walk home. Eventually I got brave enough to get a library card and actually sign out a few books. It was pathetically slow progress, but it was empowering.
“Cognitive Behavioral Therapy” is the term Luke told me described what I was doing.
It took me YEARS to get through it. Years of being controlled by fear. Thousands of experiences. Lots of strategies that I would implement in trying to control my fear.
No one ever knew what we were dealing with, although my behaviour had to have been difficult for some people to understand and I’m sure there were rolled eyes – because sometimes my excuses sounded lame even to me. I remember once a friend at church telling me “They totally knew you were home Cindy” after I couldn’t open the door when the home teachers stopped by. Dan wasn’t home and I didn’t know they were coming. I couldn’t deal with surprises like that. I was SO embarrassed. We lived in a branch, so they had driven over 30 minutes to get to my house. I felt terrible. Still do.
One evening, – skipping several years and four kids ahead – Dan and I were watching W5 on TV, and they did an Expose’ on Agoraphobia. We were riveted to the screen. We had never heard anything like it. I remember saying to Dan “There’s a name for it. It’s a thing! There are people like me.” You never see them of course. Because they’re at home.
Skip ahead another few years – I thought I was better.
After I had Luke I said to Dan while we were doing dishes together one evening. “Its happening again. I can feel it. I’m in trouble.” He said “No Cindy. We’ll never let it happen again. We know what to look for now.” “Seriously? I haven’t been out of this house in six weeks. Did you even know that?” No. He didn’t. And that was what scared me. “You LIVE with me! That’s how good I am at this. Not even the people I live with know what I’m doing.” It took me three weeks before even I knew what I was doing – but at some point my reasons started sounding contrived, and I knew. I also knew that if I fell back into that hole – I’d probably never have what it took to get back out again. I knew there wasn’t a thing Dan could do if I didn’t buy in.
I began to develop strategies. It helped that I had told Dan.
Skip ahead another few years. We owned the bookstore by then. I started working a little from home. On the computer. I had the ability to manage the store computer from home. One day I said to Dan “It’s happening again. I can feel it.” “No Cindy. We’ll never let it happen again.” “Dan! I haven’t walked out that front door for over TWO WEEKS! Did you even know that?” No. He didn’t. “I manage a bookstore! Dan if I can figure out how to stay home, you’ll never get me outta here again!”
I began to think of it as my demon.
So all that was to give you some context for the Life Hack that changed my life.
My first year working in the bookstore – I didn’t know anything. Christmas. Wow. In a retail business I discovered, your 4th quarter is everything. A good 4th quarter will pay your rent till June – which you need, because not every quarter is a good one. That first January I had a big crash.
The next couple of years as I learned the business, that 4th quarter became even more stressful. Christmas started in April – and I started seeing old familiar feelings surface. But now I was trapped. Old strategies weren’t transferable.
I remember kneeling beside my bed – begging for help. And I hit upon a plan. I would schedule a CRASH for January. That way I could be in control of it. I looked at my calendar – and with all my January commitments in mind – found THREE days that I could afford to have a nervous breakdown. I blocked them off and let everyone know that I was out of commission those days. They became sacred days to me. And I knew that they had to trump everything. I had too much at stake to lose control again. I knew that if I didn’t control my demons, they’d control me. I’d been there. I had done that. I never wanted to go back again.
I remember standing at the til chatting with customers and occasionally one of those days might get mentioned. “Oops” I’d say “I can’t be there. I’m having my nervous breakdown that week.”
It became something to chuckle at and joke about – but I was dead serious. I knew that those three days I would be home. Doing – – – who knew? Maybe read. Maybe stare out the window. Maybe I’d have a few hot baths or stay in my pajamas all day. I didn’t plan to answer the door, or even answer the phone.
It was therapeutic even thinking about it. Freeing. It was my light at the end of the tunnel. Every long day as I drove home overwhelmed – I’d think “This is okay. I’m having a nervous breakdown on January 22. I can do anything.” By PLANNING it, and scheduling it I controlled the when and where. By limiting it to three days I stayed in control. I might stay in bed and cry for three days, but at the end of that third day – I knew in the morning, I’d get up, shower and dress and life would go on.
I cannot tell you how much that helped.
I’ve since discovered there’s a name for that too. MAP. My Action Plan.
Who Knew?
My MAP evolved – it changed the way it looked over time, but I kept those days – and I kept control. It was the light at the end of my tunnel.
I learned many things through this process –
I learned what Cognitive Behavioural Therapy is. Who Knew that going to the library and hiding out behind the books before could have such a cool name?
I learned that we can help ourselves and that if we don’t – nobody else can.
I learned that we never know what someone else is going through.
I learned that we need to give people grace. No matter what.
I learned the meaning of this scripture “IF men come unto me, I will show unto them their weakness. I give unto men weakness that they may be humble; and my grace is sufficient for all men that humble themselves before me; for IF they humble themselves before me, and have faith in me THEN will I make weak things become strong unto them.” Ether 12:27 That’s an IF – THEN promise. My favourite kind.
I learned that my weaknesses were MINE. They are actually a gift – specially designed for me. Given to me from God. They’re not going anywhere. They can however, be changed into strengths if I allow that to happen. “I the Lord am bound when ye do what I say; but when ye do not what I say, ye have no promise.” DC 82:10 Of all that I could have bound to me, I can think of nothing I’d prefer than Him.
I learned that weaknesses don’t just go away. Though it may seem that they have – they are in fact, still there. You learn to manage them, but they’re always yours. Remember, they have a purpose.
I learned to “search diligently, pray always, and be believing, and all things shall work together for your good, IF ye walk uprightly and remember the covenant wherewith ye have covenanted …” DC 90:24
ALL things – that’s pretty inclusive. It doesn’t say ‘some’ things. It doesn’t say ‘most’ things. It doesn’t say all things except mental illness or cancer. It literally says “ALL things.” That means even our weaknesses, IF we walk uprightly and remember our covenants. Another IF – THEN promise.
I learned that with God, my weaknesses can become strengths. But that doesn’t happen by pretending they’re not there.
All this is very self absorbing. And its easy to get lost in one’s SELF. But to do that is contrary to God’s way. Somewhere along the line, I learned another hack that helped immensely. In a private conversation in our family room – Michael McLean shared a hack of his own. He has never made a secret of the fact that he suffers from clinical depression. That’s his demon. And yet, he’s a performer, in the public eye a lot. What seems to be his greatest strength is actually his weakness turned inside out. I asked him “What about when you’re not feeling it? What about if you just don’t feel that you can pull it off?” His answer: “Sometimes, its not about YOU.”
He shared his testimony about the antidote to “YOU”. He said that if it was always about him, he’d hardly ever do anything. He said that sometimes it had to be about something more. Look up, and look outward. As a people, we greatly desire to become Christlike. We try to be Christlike. We pray to be more Christlike. So IF that’s truly what we want, when was it about Him? In all scripture – when was it about Him? It was always about someone else. The person he was healing, preaching the doctrine of his father, even on the cross it wasn’t about him. Twice in scripture the Savior posed the question – “What manner of men [and women] ought ye to be?” The second time his answer was “Verily I say unto you, even as I am” (3 Nephi 27:27) So it becomes a point of doctrine to try to be like Him.
Michael said to me, that before entering any door – we should briefly pause and ask ourselves – “Who is the most important person in this room?” Then look around. Occasionally the answer may be ‘me’. Today I am the most important person in this room. And if we are, then we are entitled to all sorts of self centered thoughts, opinions and feelings. “I’m uncomfortable. I’m busy. I have a lot on my mind. I don’t even really want to be here. I never know where to sit anyway.” And all those self directed thoughts are justifiable – when you’re the most important person in the room.
But what if – just IF, you’re not. What if you decide that . . . SHE is the most important person in the room. Immediately, your thoughts shift. You think – “Wow, she’s having a good hair day. Looks like a new dress. I really like that colour on her. There’s an empty chair beside her. I should tell her how much I enjoyed her son’s talk in sacrament meeting. I should tell her what a kick I got out of her daughter when I subbed in primary last week.” See how things in your head change? Less thinking about you – and more about someone else – creates a headspace that is more healthy. More selfLESS. More willing to serve. More considerate of another’s feelings. More willing to take care of someone else. It is true what they say, about focusing outward. God can work with you better when you’re willing to look outward.
Talk about your Action Plan. Best action plan ever!.
By doing that – you take care of yourself in the best way possible, and you invite the spirit to hang out with you more often. Your best friend.
These are two of my Life Hacks. 1. TAKE CONTROL of your weaknesses BEFORE they control you. Give them some space. A safe place. And fair time. Then put them away. 2. Remember, it’s not always about YOU. In fact, it seldom is.
You’ve got this. With God, “All things” can work together for your good. Believe it.
Our first grandchild was born twenty two years ago yesterday. A grandson. His name is Samuel Raymond Daniel Burgess.
He didn’t stay here very long, only a few days. His destiny was different than many of ours. His was to gain a body and belong to a family. He accomplished both of those and then went back to heaven. I like to think he interacted with our other grandchildren before they left their heavenly home, and that he currently enjoys the company of his several great grandparents and a favourite uncle who live there now too.
We think of him often and wonder what life is like where he lives, but we never wonder IF he lives. We appreciate this week especially. It was a difficult time for his young mom and dad, but at the same time it was a privilege. Some babies are just like that. Spirits too special to stay here.
I have a stone from his grave displayed on a shelf in my living room. Its been there these 22 years. I have his name written on it and his birth date and death date. I called it Samuel’s rock. When his younger sister was little I would ask her from time to time (wanting to remind her about heaven and angels and such) “Olivia, where is Samuel?” She would go and get the rock.
I would say “No, this is a rock. Samuel lives in heaven.”
Then a few days later I would ask her again “Where is Samuel Olivia?” She would go and get the rock, and I would repeat “No, this is a rock. Samuel lives in heaven.”
And so it would go, eventually I hoped to solicit a response like “Samuel lives in heaven.”
One day I asked “Olivia, where is Samuel?”
She responded dismissively “Oh, he’s a rock.” I decided to wait a few months before we revisited the concept.
She and her younger siblings have it down pat by now. They get it. They know exactly where he is, and even all the cousins know about their older cousin who none of them met (at least not here). How grateful I am that families are eternal and that we know Samuel is not lost to us, and we’re not lost to him.
We are family. And that means, that through the atonement of Jesus Christ, we can live together again as families.
In the meantime, Happy 22th Birthday Sammy. If you were here, I have no doubt you’d laugh a lot with your younger siblings. They’re a hoot. But perhaps you chuckle with them even now, from your current vantage point. And probably roll your eyes a little at their shannanaggins. Like me.
Warmly,
Gramma Suelzle January 2024
PS I so appreciate the beautiful heartfelt words of someone who has gone through something deeply personal and moving. And I appreciate their willingness to share those sentiments so that others can feel the spirit of them – speaking right to, and right ‘from’ their own hearts. With that in mind, included here are the beautiful lyrics to a song written and recorded by Larry Pearson and Marie Pearson. Chosen by Samuel’s parents, and sung at his funeral by friend Leanne Smetaniuk, accompanied by friend Linda Purnell. Thank you Larry and Marie (brother and sister bytheway).
To Let Your Son Go Ever since I held him close and saw that tiny face I believed I understood why I’m in this place. Birth is but a letting go from the arms of God, But every tear of mine I’ve shed – When I had to give him back again.
Maybe someday I will understand, But if he’s not in my arms, then at least I’m sure He’s home within yours.
And within his newborn eyes, I’m sure I saw a light An angel as a living soul, too perfect for this life. I never knew what miracles I’d know because of him; If I knew how it would end – I still would go through everything again. He left Your home, then he left my own. I guess You know what it is really like – To let Your son go.
Please here my prayer, heal me now in my deepest need. Cause it’s enough to help me through To know the one who understands – is You.
He left Your home, Then he let my own. I guess You know what it is really like – To let Your son go.
the CD “One by One” by the Pearsons, produced cc 1998. I am sharing this image in the hopes that perhaps you might be able to find it one day either in the original CD, or Spotify or YouTube or wherever. It was independently done and I’ve looked in vain on line for any version that I could share with you here. Well worth the effort if you can find it.
Many years ago, I met a man (Stephen E. Burrows) who told me about a trip he took to Vancouver Island with some friends. They spent several hours at the beautiful Botanic Gardens near Victoria, enjoying the most gorgeous flowers he said he’d ever seen. Near the end of his trip he and his wife were looking at one particular flower together when she remarked on it’s remarkable deep RED. That startled him because he saw the flower as orange. “RED?” he asked as he took off his sunglasses. He was shocked to see deep and vibrant colours all around him, that he had completely missed that entire day because of the filter of the sunglasses.(1) He had believed all along that he was having the same experience his group was having, but in actual fact they were seeing things so much differently than he was! And when he saw how much more beautiful the garden that they saw was, compared to the one he saw, he was saddened and he wished he could go back and look at it again the ‘right way’ – without the filter that had diminished its beauty. But it was too late, their day was spent and the garden was closing.
When he told me about this experience he said, he saw it as an analogy of how much truth we sometimes miss though we’re looking right at it – simply because our perspective is altered. What if we had our cheap sunglasses permanently removed? What if we saw not only ‘hints’ of what the Holy Ghost could do, but continuous evidence of it?
The Holy Ghost visits people without baptism – it is the convincing power of the Holy Ghost that testifies to our hearts that we are learning good things. Otherwise, how would we ever be drawn to truth or recognize it? Before baptism good people feel the power of the Spirit directing them to one course of action or another. One of my all-time favourite examples of this is Christopher Columbus. Columbus sailed 33 continuous days into the unknown with a crew that was scared for their lives and on the verge of mutiny. Every decision he made was crucial to both the success of his expedition and the survival of his small fleet of three – across an ocean that most educated people believed was flat. Geographers today say that he “did not make a single false move in the entire voyage”. How? How is that possible – especially since it had never been done before?
Columbus was an experienced seaman, and most of his crew members were too. In order to man the expedition, the Spanish crown offered amnesty to convicts who signed up for the voyage but only four men took the offer. It surprised me to learn that so few had taken the chance, but one cannot estimate the power of fear, and to many – the expedition was a fool’s errand. And yet, we all know what the result was. Though Columbus didn’t anticipate a continent between him and his destination, he touched ground and brought the Americas to the attention of Europe, fulfilling prophecy by early New World prophets.(2)
He said in his journal “With a hand that could be felt, the Lord opened my mind to the fact that it would be possible to sail from here to the Indies. . . . This was a fire that burned within me. Who can doubt that this fire was not merely mine, but also of the Holy Spirit? —Christopher Columbus(3)
There is no question that the light of Christ has been on the earth for thousands of years – and that the Holy Spirit had an important role to play in many peoples’ lives long before the Restoration of the gospel. But what if you could have that with you ALL THE TIME? A gift. As a constant companion. What would that be like? I believe it would be like having a veil lifted from your eyes, a permanent removal of cheap sunglasses which would restrict your clear and beautiful view of things as they are?
After Baptism by water, we receive the HOLY GHOST through the laying on of hands by those who are in authority to give it. You cannot give a gift if its not yours to give – so proper authority is very important. Joseph Smith – who I love with all my heart, said this: “The gospel requires baptism by immersion for the remission of sins” . . . then he added in true Joseph style “You might as well baptize a bag of sand, … if not done in view of the remission of sins and getting of the Holy Ghost. Baptism by water is but half a baptism, and is good for nothing without the other half – that is the baptism of the Holy Ghost. The Saviour said ‘Except a man be born of water and of the Spirit, he cannot enter into the kingdom of God.’ (John 3:5)” Joseph Smith continued to say “Baptism is a holy ordinance preparatory to the reception of the Holy Ghost; it is the CHANNEL AND KEY BY WHICH THE HOLY GHOST WILL BE ADMINISTERED.” (4)
When I was 8 years old I was baptized and I received the gift of the Holy Ghost. I remember very little from that day. I grew up in a less active home and was not taught the gospel. I don’t know why my parents thought it was important to get us baptized, but they did – and all four of us siblings were baptized at 8 years old. I am forever grateful for whatever prompting they had that made them feel that was important, and for their willingness to follow it. It’s a saving ordinance – and though we didn’t suddenly become active members of the church – over the years I learned a very important thing. *If you’re ever going to come back, you have to have some place to come back to.
Baptism and receiving the Holy Ghost not only gave me membership in this church, but it gave me the companionship of the Spirit to guide me on my way back. He is my dearest and most treasured companion. He has never let me down, and he has never left me. There were times in my life that I didn’t deserve his companionship and so you could say I walked away from him – but when I came back I found he was still there, waiting just where I left him – my ready companion, anxious to help me.
The SIMPLICITY of the ordinance of receiving the Holy Ghost may cause some to over look its importance. But don’t be fooled. The four words RECEIVE THE HOLY GHOST are not passive. They constitute an important and binding contract between you and God. There is nothing magic about it – its not a sudden pronouncement that makes the Holy Ghost instantly operative in our lives simply because hands have been placed on our head and those four words were spoken – even if by the proper authority. Nothing is quite that simple. It is our responsibility TO ACT AND NOT SIMPLY TO BE ACTED UPON (2 Nephi 2:26).
If I handed you a gift and you didn’t lift your hand to receive it, then you didn’t really ‘receive’ it did you? I may have done my part but you haven’t done your part. In the Doctrine and Covenants we read “For what doth it profit a man if a gift is bestowed upon him, and he receive not the gift? Behold, he rejoices not in that which is given unto him, neither rejoices in him who is the giver of the gift.” (D&C 88:33). It’s as if there was no gift – so when you hear the words “RECEIVE THE HOLY GHOST” you should think to yourself “Yes, I WANT to RECEIVE it. I WILL Receive it – I’ll do my best to learn what it means and to be deserving of it. I’ll try to listen to the Holy Ghost and try to follow his guidance. I’ll spend the rest of my life doing all I can to keep him close.”
As we receive this gift, each of us accepts a sacred and ongoing responsibility to DESIRE, to SEEK, to WORK, and to SO LIVE that we DO indeed RECEIVE THE HOLY GHOST. (5)
When I received the Holy Ghost as an 8 year old, I had no idea who he was, how I would come to identify him, and that he would become my most trusted friend. It didn’t happen that I came to know all that over night, or even by time I was 12, or 18 or 28. As I look back however, I recognize that I followed his promptings a lot, though I didn’t always recognize they were HIS promptings. The truth is – I have almost no recollection of a life without the Holy Ghost and I didn’t realize that until one day when I was talking to a friend. Like me, she had been baptized as an 8 year old and had received the gift of the Holy Ghost. She had taken a different path than I had and deserted his constant companionship. When she came back to the church, she underwent a period of time that the Holy Ghost was not with her. She described this time to me as being dreadfully lonely. As I listened to her experience I thought to myself – ‘I have been through a lot. And I’ve made many mistakes. And I know there were times I didn’t listen and didn’t care to listen – but I never have felt the same dreadful loneliness of having the spirit taken away from me that she described.’ As I reflected on her words, for the first time in my life I realized that I have never known life without the Holy Ghost – even when I didn’t recognize it at the time. And I promised myself that day – that I never would.
That doesn’t mean I never make mistakes or that I always choose the right though it makes me sad to admit it. He’s not that kind of friend. He truly loves us and is a loyal devoted friend who would never desert us. But we do have responsibility. We need to listen, pay attention and follow promptings – or our ability to hear will fade.
We couldn’t possibly learn all there is to know in a month or two, or even a year or two – about the Holy Ghost and how important he’ll become in our life. We get little mini lessons as we read something inspiring, or listen to a talk or a beautiful piece of music, or as we sit in a church meeting, or as we serve someone we hardly know, or in the many, many ways that he’ll manifest himself to us. Whenever we feel those tender feelings that sometimes make tears come to our eyes – we learn something new about how the Holy Ghost works.
One of the things we can do is to make him feel Welcome. He’s the 3rd member of the Godhead: Father, the Son and Holy Ghost. That means he’s a god. Where would a god like to be? Not sitting with us watching a violent or vulgar movie that’s for sure. Not in a place where language is fowl and people are unkind. Not where the music is vulgar and full of bad language or any other place that drags us down to think or act inappropriately. These are times and places where we may cause the spirit to withdraw from us for a time.
We can also become distracted by the cares of the world and the routine of daily living and we take for granted or even neglect this most valuable gift. David A. Bednar said “We more readily receive and recognize the Spirit of the Lord as we appropriately INVITE Him into our lives. We cannot compel, coerce or command the Holy Ghost. Rather we should INVITE Him into our lives with the same gentleness and tenderness by which He entreats us.” (GC Nov Ensign 2010) (6)
Brigham Young said “Tell the brethren to keep their hearts open to conviction so that when the Holy Ghost comes to them, their hearts will be ready to receive it. They can tell the Spirit of the Lord from all other spirits. It will whisper peace and joy to their souls, and it will take malice, hatred, envying, strife, and all evil from their hearts; and their whole desire will be to do good, bring forth righteousness, and build up the kingdom of God. Tell the brethren if they will follow the Spirit of the Lord they will go right.”(7)
The Holy Ghost is a Revelator, a Comforter, a Friend, and a Teacher. While we are learning all the ways He can bless us, – our life will just get better and better and better because he’s in it. What a fantastic way to start a new year!
Warmly,
Cindy Suelzle
footnotes
Life Without Cheap Sunglasses by Stephen E. Burrows
At first glance it seems like it’s “NEW stuff”, but over four decades ago I had my first introduction to the ‘newness’ of freeze dried food. It was way ahead of its time for the crowd I was in, and we had a hard time wrapping our minds around the concept. And the price? – it was really expensive. But it remained in the back of my mind, and the next time I was introduced to it some years later, I was a little more receptive and bought some. I still didn’t really get it though. Flash forward another decade or two, and I came across it again – this time more open minded.
The big attraction for me was the long shelf life – 20 years they claimed back in the day. And there’s a reason they call it “space food”, because it is to the Space industry that we owe the modern development of this food science. The space industry needed a food that was: 1. highly nutritious 2. had an exceptionally long shelf life 3. could be consumed without water 4. was easy to prepare 5. was appealing to the taste, with good variety potential Good job people! You did it.
But still, its a long journey from a space station to the average kitchen, and though it was inevitable it would make that journey, people tend to take a long time to transition from ‘normal-to-new’. Good thing we had over half a century because that’s about as long as its taken us to get to this point.
But freeze dried food is not as ‘new’ as most people think. The popular breakfast cereal “Special K” used freeze dried berries as far back as 1955! And we didn’t even know it, or think about it. We just liked it.
And food storage isn’t new either of course; for generations, its been a way of life in North America. But traditionally that food storage consisted of grains, legumes and canned fruit, vegetables and meats – with an increasingly understood limited shelf life, and greatly diminished food value. As the year 2000 (and the accompanying Y2K scare) approached, and the technological world was preparing for a massive upset, people started being a lot more interested in things like food storage. At the time, we owned a niche bookstore – Generations Bookstore – in Edmonton, and one of our major sidelines focused on helping people get their food storage together, but we had a heckuva time finding good sources of good shelf stable food. We could find tools, and equipment like wheat grinders, but actual food? Not so easy. We kept looking and we tried whatever we could find, and some were ‘pretty’ good, although none of them really stood out. Until 2008! That was the year one of our Canadian vendors (In Case Of), phoned me up and told me they had just discovered the BEST Freeze Dried Food on the market. They were very excited about it, and since we had a good working relationship built on trust – I took them at their word. In January 2009, we began carrying THRIVE LIFE freeze dried fruits and vegetables in our retail store. We started small – with ten cases to begin with, one case each of their top ten best sellers. Every month we added one or two more items till soon we carried whatever we could get across the border. No meat. No dairy. No pantry cans, only family sized cans.
In the meantime, at home – we were going through a bit of a purge where it came to our own food storage. Items that had gotten out dated – due to poor rotation. As our youngest prepared to leave on his mission for two years, I prepared to STOP buying groceries until we “ate our food storage down“. Luke left on July 7, 2009. The first Sunday after, when the married kids came for dinner they were surprised to see not the usual fare, but instead – comfort foods they grew up on. When they asked about it, I told them “Welcome back to your childhood. We’re gonna eat food storage until we get control again and I could use your help.” We had a garden, so its not like we didn’t have fresh produce, but with little exception – I avoided grocery stores. I’m not going to go into details about how long it took us, but gradually shelves started to clear, and we used up what we had on hand.
It was provident that I was starting to discover “good” freeze dried foods right about that time. My mind was open and I was looking for better options. By the end of 2011, THRIVE LIFE launched a different platform in Canada. They no longer retailed in stores, but went the route of direct sales – making it easier for people to try the foods in their own homes, learning about it in a hands-on way. It was kind of an exciting time as a whole new industry broke ground in Canada. Yes, there were other freeze dried food companies – through the store we had experimented with several of them, but nothing like this! Nothing that could touch the quality of Thrive Life.
But still the mystery remained for many people – What exactly is it? HOW to USE it? and HOW to incorporate it into their daily lives? And why should they want to? How to understand and appreciate the value of it? I learned about a lot of people’s reluctance to use freeze dried food with my experience in the store. Because of the 25 year shelf life, they were tempted to make a lump purchase and then forget about it. 25 years sounded like a lifetime away. Customers would brag that they had a lot of freeze dried food already in their food storage. I knew the food they referred to. It was the same type I had purchased many years ago too, in its earliest days. Many strides have been made since those early days. I would then ask my customers “How do you like it?” And the answer was always the same – as if we followed a script. “I don’t know. We never use it.” “Why not?” “It’s food storage! And besides that – I don’t know what to do with it anyway.” “How long have you had it?” “We got it the year after we were married.” “How long have you been married?” “37 years.” “Wow. You know its 12 years past the expiration date right? When were you planning on figuring out how to use it?”
THAT is something I have a hard time making sense out of. If you don’t USE your food storage, eventually it gets outdated and you have to throw it away – that’s a lot of wasted money. Throwing food in the garbage is the same as throwing cash money in the garbage. There’s gotta be a better way.
I am all about Food Storage
From the beginning I’ve been all in! In every way. I’ve seen our family benefit and be free from want and worry many times because of our food storage. It used to look like grains, beans, honey, oil, canned food, frozen food and dehydrated food. It looked like wheat grinders, pasta makers, juicers, canners and dehydrators. It looks like a garden, fruit trees and grocery stores. Everything has its place. In my situation, freeze dried food came a little late to the party, but it introduced variety, quality, nutrition and a long shelf life that wasn’t possible without it. Food Storage requires an open mind to embrace new ways of doing things. It requires commitment and looking at the bigger picture. It requires effort and continuous learning. It requires STORING what we eat, and EATING what we store.
That one principle – essential to a successful food storage is one that cannot be ignored. But still, freeze dried food is new to most of us, and it requires some effort to get familiar with it. How to help people overcome their reticence to embrace something so new – no matter how good it is? Thrive Life quickly understood that consumers needed experience! Tutelage to develop confidence. So they came up with an excellent strategy, an ‘experiment’ to introduce a variety of freeze dried foods, help the cook learn about them and USE them in every day cooking. The goal? To experience using the new food in combination with fresh ingredients common in the average kitchen – to make good tasting, appealing MEALS. Brilliant! They called it a CHEF PACK.
The first one to kick off the experiment was SOUTHWEST CHICKEN. It contained 9 pantry sized cans of different foods including a meat, some vegetables, fruits, and other ingredients as well as several recipe cards to use the contents of the box to make family sized entrees and side dishes. By USING this pack, following the recipes – the cook would learn how easy it is to merge freeze dried ingredients with more common household ingredients to prepare great dishes the family would surely love. And it worked! That Experience went over beautifully, and customers asked for more. It was originally intended as a stand alone package, but some of life’s greatest discoveries come to us in unintended ways – life’s happy accidents. And demand was for more like it.
There are now THREE Chef Packs, each coming with 5-7 recipes cards and enough freeze dried ingredients to make several entrees and side dishes.
The Ground Beef Chef Pack contains enough freeze-dried ingredients to make: Hearty Calzone Italian Baked Penne Loaded Refried Beans Shepherd’s Pie Weeknight Tacos Vegetable Medley
The Pulled Pork Chef Pack will allow you to make: Sweet and Sour Pulled Pork with Rice Open-Faced Pulled Pork Sandwich Pulled Pork Shepherd’s Pie Pork Chile Verde Spanish Rice Steamed Green Beans with Red Peppers Loaded Mashed Potatoes
And the Southwest Chicken Chef Pack contains the ingredients to make: Chicken Fajitas Zesty Black Beans Green Chili & Sweet Corn Brown Rice Tortilla Soup Corn & Cheddar Biscuits Chicken Pasta Skillet Effortless Queso Dip
So if it’s so good, why don’t I freeze dry myself?
I’ve been asked that a LOT over the last few years – and its a reasonable question given my propensity toward self reliance and home-made options whenever possible. Yes, I garden. Yes I preserve the excess of what we grow. That means freezing, dehydrating and canning. And I seriously believe that what I “put up” is as good as, or superior in quality to what I could be purchasing.
Here’s my reason. Frankly, its this symbol. I do not believe I could match the quality (or even come close to the quality) of the freeze dried foods I buy from Thrive Life. This NUTRILOCK symbol is found on every can of Thrive food. What does it represent? There are over 40 quality-control steps that are strictly adhered to in order to qualify for this symbol. They begin at the farm and go right through to the minute the food is sealed in a BPA free can. Adherence to that compliance is called THE NUTRILOCK PROMISE.
The fact is, I live in central Alberta. The bulk of what I might normally freeze dry, I’d have to purchase from a grocery store or market or orchard – many hours away. Most fruits are picked green – before they’re fully developed and before all their natural nutrition is intact. Then they are shipped to my city (still green), and often times I would still buy them green and wait for them to ripen in my kitchen. It is commonly understood that produce begins to deteriorate within the hour after harvest: nutritionally and in every other way. But the fruit that I would purchase would already be several days past harvest time – diminishing it’s nutritional value.
With all that considered, I’m already I’m behind the 8 ball. Time is of the essence for nutritional superiority, and already I’ve lost valuable time. If I grew all these items in my own backyard, it might be a completely different story, but I don’t grow enough strawberries for freeze drying, and I don’t grow peaches, apricots, pears, suitable apples, pineapples, mangoes, assorted berries or many other fruits that I would like to have in my food storage. I don’t feel I grow enough fruits or vegetables to justify the cost of the freeze dryer, and even if I did I doubt I can match the high percentage of original food value that Thrive Life ensures.
Thrive produce is harvested at the perfect ripeness, the peak of nutritional perfection. It is flash frozen within 2-4 hours from harvest, the first step in the two step ‘freeze drying’ process. It is then shipped in a frozen state to the nearest Thrive facility where it goes through the second step – that of drying. It goes straight from frozen to freeze dried without thawing or forming crystals – through the miracle of food science at its best.
Frankly, I just don’t believe I could match that quality. If I have to purchase the food anyway I reason, I might as well purchase it FINISHED. That’s just me. If you live in southern BC or southern Ontario and grow a lot of your own of produce then freeze drying at home is probably more suitable for your situation. We all have to make that decision.
My assessment after many years of including Thrive Life Freeze Dried foods in our family’s day to day eating and food storage – I like it. I really like it. It has earned an honoured place in our home, and it’s here to stay. Yes, it can be pricey. But food IS pricey these days. Ways that I beat that: I always shop the sales, always get free shipping, and always use it – cutting down on food waste in my kitchen.
I hope my personal experience gives you the encouragement to experiment yourself, and learn the value of freeze dried food in a well planned out Food Storage. If you’re new to this whole way of eating, take the CHEF PACK Challenge. Try all three, one a month. That’s approximately 20 fun new recipes designed to help you learn to love the food. Prepare to be amazed. I’d love to hear about your experience. Please comment below.
note from Cindy: Let me introduce my friend Sandi. I’ve known her for about 20 years and in the last few years, as I’ve learned more about WHO she really is, we’ve become quite close. I have tremendous respect for her, to the point that I think she’s a real live super hero (not all superheroes wear capes you know). Sandi came to Edmonton from southern BC, as an 18 year old for a job with ETS (Edmonton Transit System) in their book-keeping department. It was an exciting time despite the homesickness that naturally came being so far away from all that was familiar, and though she didn’t know a soul before arriving, she made a life for herself.
Flash forward these many years later, through lots of ups and downs, including a failed marriage that blessed her with two children, now grown up and much loved grandchildren. She raised her kids on her own, a single mother with no local support system, in the days before daycare subsidies. There were often tough, tough choices to make. Sometimes daycare expenses were as high as rent, and some of those choices were between groceries and childcare, but childcare enabled to her go to work, which paid the rent . . . . so food insecurity became a constant companion.
25 years ago, she started a side business helping other ETS employees with their tax returns, to be able to afford necessities that her current income didn’t allow, and to have some needed financial flexibility. To build herself a ‘community’, she volunteered wherever she saw the opportunity – often bringing her kids.
She wears many hats these days: an administrator (City of Edmonton), a personal tax specialist, a Bookkeeper, a chief trustee (Civic Service Union 52), a board member (ABCU Credit Union), a Thrive Life Consultant, an active church member, an active member of her community league, and a VOLUNTEER many times over. She grows a garden at home, and is actively involved in her local community garden. She helps her neighbours. Okay but that’s not what I want to tell you. That’s just all the preface to this: Sandi is out of debt. Now that in itself may not amaze you, but there was a time when she in her own words, ‘had more credit card debt than she earned in two years’. Yikes. I fear there are many who can relate to that kind of bondage. She went from there to being completely debt free other than her mortgage – which is under control and nearing its last days. For this reason, I think most of us can learn a lot from her.
It should be of no surprise to learn that one of her volunteer positions is the Food Bank facilitator in her local Community Garden. In the growing and harvest seasons of gardening, Sandi is regularly delivering produce to homes she’s come to identify in her community with food insecurity.
In our society more of us are IN unmanageable debt, than are out of debt. Did you know that Canada has one of the highest rates of consumer debt in.the.world!?! Not something to be particularly proud of. In this environment, and with every excuse under the sun to BE in debt, she dug her way out of it. Not only that, but she has a respectable start on her family’s food storage. So I asked her to speak at a local event on FOOD STORAGE that I was hosting. I asked her to address the question “How Can I Afford To Build a Storage?”. I asked her to do that because I hear “I can’t afford it” all the time, and I always think of Sandi. – Cindy
So Sandi, How DO you afford to build a food storage? And what suggestions would you have for those who would like to.
Sandi’s words below:
My answer – just do it!
Let me ask you this Question: what is your biggest fear or reason for not having a Food Storage? These are the worries I most often hear . . . . . * I don’t know where to start * I can’t afford it * I have no space to store * I don’t know how to use the stored items to create real meals * I don’t think my family will eat that food
I’ve been a single mom for most of my parenting years. I have two adult children and five grandchildren. They are my life. As a single mom with limited means, I struggled tremendously with providing healthy, nourishing meals for my children on the limited income I earned when they were little. I wanted better for my family and I searched out ways that I could afford better options. Over 25 years ago, I started my home based business of helping people with their taxes, to allow for the extras that I could not afford otherwise. Over time that transitioned into other earning streams and I utilize all my resources to ensure I have what I need for today, tomorrow and next year with the peace of mind that I have the basics covered.
I continue to learn each and every day and I have a wish list always on the go to ensure I keep that peace of mind and better the lives of myself, my children and my grandchildren. Accounting runs in my blood but unfortunately I do not have an accounting designation. Nevertheless most of what I do for work revolves around finances. So it is interesting to me that though finances used to be my biggest worry, my understanding of them became my biggest ally.
I wear many hats in addition to my main jobs of a mother and grandmother. A year ago, I was invited to teach a class in my community about getting out of debt because – other than my mortgage – I AM OUT OF DEBT. It was thought that because I had reached that important goal myself, I might have something to offer people like me – who at one time couldn’t see how getting out of debt was even possible. Some thought that my story might help people feel they could DO IT too. The truth is – it’s been a tough road but I knew I was the only chance my kids had to have a better life than my own. I was their sole provider, their support system, and their example – for good or bad. Remaining in debt wasn’t going to help me be a better mom, and it certainly wasn’t going to help me with any of those priorities.
Our community thought my story provided me with some credibility, and that along with my practical advice, I might be able to provide hope. I don’t know how much influence or credibility I might have in those areas – but I know one thing. I LIVED THE LIFE. I DID IT. I GOT MYSELF OUT OF DEBT. For all those same reasons, I am here to address the problem many people think they have when it comes to Food Storage. The “I CANNOT AFFORD IT” mindset. That is a DEFEATIST statement and I spent my share of time with that kind of defeatist attitude. It got me NOWHERE. Long ago, I decided that I had to be stronger than that. When one really thinks something is important – when it Really IS important, then it’s amazing what you can do to make it happen. You will do whatever you need to!
I admit, when I first became serious about it, Food Storage was not foreign to me, but when it became important to me, it became a PRIORITY. I knew that I would find a way and I found a way. I’ll share my secrets with you. Hopefully you may find some of them helpful.
FOOD STORAGE Rules I live by:
1. Never, EVER buy food storage with money you do not have!
2. Set a monthly budget and stay within it – if you don’t have one yet START now! Keep your grocery receipts for a one month period and write down an itemized list of what you bought. Were those items on your grocery list?
3. Shop the Sales but only purchase what you use – don’t add in exotic or one-of meal add-ons to start off with.
Consider making a multi-family purchasing group so that you can buy in bulk and each family gets a share of the discounted product. ie: I can’t use a case of store bought soup in my food storage but I would like to have 4-6 cans and can share the rest. This could also be preserving equipment that could be shared between a group (ie meat slicer, vacuum sealing unit, pressure canner, etc).
4. Make your money work for you – I purchase on a credit card that gets paid off each month but I earn air miles on my purchases or scene points that I can redeem for other items my family can use during the year: cash back, points, aeroplan miles, store apps for discounted/coupons, etc. WARNING: This only works if you are IN CONTROL of yourself and DON’T GIVE IN TO THE TEMPTATION to overspend.
5. ONLY STORE WHAT YOU EAT. When you do otherwise, it is wasted money that you could have used to buy something more useful. This also includes your grocery store fruits and vegetable purchases – only purchase if you are using it in your meal prep that week. Stats say 47% of food is wasted in Canada. That’s a shocking $47 out of every $100! As a single person I am in a risk category for high food waste, especially when it comes to produce. Because of that, I take precautions to avoid waste. I want to buy food that I never have to throw out. That counts big time in my books.
6. EAT WHAT YOU STORE. You need to be rotating your stock and have confidence that every item is usable to you and your family. Space is at a premium when you are building a 6 month to 1 year food storage – don’t waste that space on something you won’t be using. Make sure your food storage takes many different forms – a single form (ie freezer), may not be that convenient and long lasting if you lost power for a few days. Frozen, canned, freeze dried, cold storage, home preserved – these all have a place in your food storage as they all have varying lengths of storage life and costs.
Slow and Steady wins the race. 7. Be patient, and long sighted. This is a long term goal. You will never reach it if you give up. Dedicating a portion of your budget to Food Storage is moving forward constantly. Use it and rotate it so that it becomes ‘groceries’. When you have extra money – devote it to Food Storage. Those bulk purchases are a GOD-send.
Make it a lifestyle. It is my choice to have a food storage – with all that goes into that choice. With it, comes PEACE OF MIND in a troubling world where nothing is certain. It is worth it to me. In the end, my food storage isn’t quite where I’d like it to be, but I am content with my continued progress.
The average Albertan spends almost $300 per person on monthly groceries. I tend to fall right into that average. In the summer, I garden, which helps with fresh produce; in the winter I purchase more fruits and vegetables so my spending may go up an additional $50 per month. I also buy freeze dried food on a monthly basis, which I use regularly. This keeps my waste to a minimum (wasted food = wasted money).
When I have extra money, I set it aside for the bigger sales (which I’ve learned come every spring and fall). During those bigger sales (for which I budget extra money) I buy more expensive items that get higher discounts at these times. Make no mistake, I eat very well. Nutrition is a priority with me. I have made some big health changes in the last couple of years that I’m very happy about. And I am committed to moving forward with them.
When I started really getting serious about building my food storage, I knew that freeze dried food was where I wanted to focus my energies and resources. I do it gradually, adding to it every month, and so it made sense that I’d want the biggest bang for my buck. I decided if I was going to buy monthly anyway, I might as well get a kickback in the way of commission on my own purchases that I could turn around and reinvest if I wanted to. So I became a consultant. My original intention was not to work the business, just to benefit from available perks, but I found myself dabbling in the business and enjoying the process when I told others about it. You never know where something like this will lead you, and I’ve been around enough to know I enjoy new adventures.
I enjoy sharing my resources as well as my knowledge, but I don’t consider myself an expert at Food Storage. I’m just a mom who wants the best for my kids, doing what I think is the best.
First of all, let me state for the record that I am a die-hard, back-to-basics kind of a cook in my own kitchen. I prefer everything homemade, and I’m not opposed to spending a lot of time on the creation of certain meals. I am not a fan of prepared meals or processed food, and normally I avoid ‘mixes’, at least commercial mixes. But I am also not willing to spend inordinate amounts of time or inconvenience if there is a homemade alternative that promises to shorten my kitchen time without compromising nutrition. Enter in all sorts of mixes, dressings and sauces to make my life easier.
Let me share some of my favourites that I think you’ll enjoy. Each recipe closes with my suggestions on: how to use it in a dish, how to store it, and how to use it up (when you have leftovers that you’re trying to use up). I hate wasting things.
I’m all about using FRESH foods in season, but will use preserved foods as long as nutritional value isn’t compromised. For this reason, I often use FREEZE DRIED options when I can. This serves three purposes: a) I ALWAYS have it on hand as it is very shelf stable having a shelf life of 25 years. With proper rotation, I can always count on it. b) Freeze dried produce is highly nutritious and I have found a company who’s standards are so close to my own, it was a natural fit. Thrive Life has a 40+ step process of ensuring the highest quality, and only after completing those 40 steps, do they put their iconic NUTRILOCK symbol on that item. They call that the NUTRILOCK guarantee. You’ll do well to remember this term. c) Freeze Dried food is exceptionally easy to handle, easy to refresh and delicious. I often refer to it as FRESHER than FRESH because it is picked ripe and flash frozen within 2-4 hours of harvest.
DRY MIXES
PANCAKE MIX a basic pancake mix generally contains flour, baking powder, sugar, salt, milk, egg and oil. The types of flour, sugar, milk, eggs and oil are up to you, but for the purpose of a shelf stable mix in my pantry I use certain ones. Flour – if making from scratch, I always prefer freshly ground whole wheat flour, but whole wheat flour has wheat germ oil in it and is best if used fresh. So for a pancake mix I use UNBLEACHED flour. Actually I only ever buy unbleached flour – as opposed to all purpose flour which is ‘bleached’. All purpose flour goes through a chemical process to make it white, and that alone is enough for me to not use it. Yes I know it’s cheaper, and more common, in fact sometimes I can’t find unbleached flour, but the few dollars more and the inconvenience of looking for it is worth it to me. Baking powder – is a leavening agent, and it’s the secret to fluffy pancakes. Sugar – just a tablespoon of sugar is all you’ll need for subtly sweet pancakes. Salt – a pinch will always enhance the flavour Milk – as opposed to water or juice, adds moisture and richness to pancakes. Eggs – add more moisture, richness and helps bind the batter together. Butter or Oil – adds richness, moisture and produces a lighter, more flavourful result
Mix: 15 cups unbleached flour 1/2 cup + 2 T baking powder 2 cup white sugar 1 1/2 T salt 1 1/2 cup Thrive Life Scrambled Egg Mix 3 cups Thrive Life Instant Milk powder
Store mix in a large container with a tight fitting lid. Should be shelf stable for up to a year.
to prepare pancakes: 2 cups mix 1 1/4 cup water 1/4 cup oil mix oil and water, pour into dry mix and stir only till moistened. Makes 10 – 4 inch pancakes
BISCUIT MIX
6 cups flour (you do you, but I always use unbleached flour for mixes) 1 cup shortening powder or butter powder 2 Tablespoons baking powder 1 T salt 1/2 t baking soda 1/2 cup sour cream powder Whisk all together till thoroughly combined.
Store mix in a large air tight container in a cool dry place for up to 4 months. This is because of the shortening powder. If you use the butter powder, you can extend that up to 6 months.
to prepare biscuits: 3 cups mix 1 cup milk Stir only till moistened. Roll lightly on floured board till 1/2 inch thick. Cut with biscuit cutter or knife. Bake 425 F oven 8-10 minutes
CORNBREAD MIX recipe makes 2 gallon sized cans (#10 cans) 6 cups cornmeal 3 cups Thrive Instant Milk (yes, it really IS better than any other milk powder you can buy) 8 cups flour (I always used unbleached) 1/2 cup baking powder 1 Tablespoon salt 3 cups sugar * 1 cup sour cream powder(not necessary, but adding it makes it nicer and more cake like) 1 cup Thrive Scrambled Egg Mix (freeze dried eggs, and yes, this brand is the BEST tasting eggs out there. I am inserting a video below of my brother and sister who could not tell the difference between it and FRESH eggs gathered the morning of) Whisk all these powders together completely and store in a marked jar in your pantry.
To use for a batch . . . . preheat oven to 350 degrees F 4 cups mix 1 + 2/3 cup water 1/3 cup vegetable oil Add oil to water and pour into the dry ingredients. Stir to moisten all. Set aside for 3-5 minutes to moisten cornmeal. If you need to add a little more water, do so to get the consistency you prefer. Pour into a greased 9×13 pan and bake for approximately 40 or until center bounces back when touched. Remove from heat and allow to cool for 20 minutes before cutting into it. * We really like cornbread waffles. Pour 1 cup batter into HOT and slightly oiled waffle iron. Cook for 4-5 minutes before removing. Perfect to serve alongside a bowl of chili or taco soup, or homemade tomato soup.
HOMEMADE INSTANT OATMEAL PACKS This almost seems blasphemous to me, because nothing is as wholesome as a bowl of old fashioned oatmeal, but there are times (like when you’re camping) that the kids would like instant oatmeal. I confess that I buy instant oats for lots of other things, and there IS a convenience that I appreciate. I just don’t like all the sugar in the commercially boughten packs, so when I make them up for the kids, (another confession), I add 1/4 cup regular quick oats to their bowl. They don’t seem to notice and it makes me happier. Instant oatmeal is also a great after school snack – nutritious and satisfying. So buy yourself a bunch of small 1/2 pint jars and make some up. in each jar layer: 1/2 cup quick oats 2-3 T Instant Milk powder (Thrive Life is the BEST) 1 T brown sugar or honey granules or your choice of whatever you use *optional: your favourite ‘additive’ – raisins, freeze dried peaches, apples, mangoes, apricots, or blueberries, crumbled cranberries raspberries, blackberries, or whatever you like. Or nothing at all.
Store them in little baggies, or jars. That’s it! To make your oatmeal, pour each package into a bowl, add 1 cup boiling water and stir. Give it a couple of minutes to thicken up and ENJOY. * Consider: mixing up a whole quart of instant oatmeal with quick oats, powdered milk and brown sugar. When you want to make a bowl, shake up the jar (as the milk and sweetener may have settled), and scoop out 3/4 cup. Add your own fruit if you want, then boiling water. How does it get any easier? STORE in your pantry for 6 months to a year – depending on whatever fruit you may have added.
BASIC WHITE SAUCE or CREAM SOUP BASE
2 cups Thrive Life Instant Milk powder (you’ll be disappointed if you use any other brand of powdered milk because not a one tastes as good as Thrive Life’s – just sayin’) 1 cup Thrive Life Sour Cream Powder 1 heaping Tablespoon of Thrive Life’s Chef Choice Seasoning or your favourite seasoning 2 cups Cornstarch 1/3 cup Thrive Chicken Bouillon (or your favourite powdered Chicken bouillon) 1/2 cup Thrive Life freeze dried Chopped Onions. You cannot substitute dehydrated onions, unless you powdered them first in a blender 1 teaspoon black pepper
Sift together all dry ingredients till completely mixed and store in a air tight container. I double the recipe and Store in 3 glass quart sealing jars for about a year.
To use for white sauce: Whisk 1/2 cup into 2 cups water. Bring to a boil whisking all the time to prevent lumping. Reduce heat and simmer gently 3-5 minutes till nicely thickened. To use for base of cream soup: I prepare the same way, and just slowly whisk into your soup.
I love to make cream soups by preparing the white sauce, adding milk or broth and then adding freeze dried vegetable crumbles or powder. Lightly simmer for a few minutes to soften the vegetables and till you’ve reached the desired consistency. Cream of Tomato Soup – whisk in a Thrive Life Tomato Powder (approx 1 T per cup of soup) Cream of Mushroom Soup – saute some fresh mushrooms in butter (mmm), then add to the prepared sauce. OR add some Thrive Life freeze dried Mushroom pieces and some mushroom powder from the bottom of the can. Cream of Celery Soup – add some finely diced fresh celery and simmer long enough for them to become tender to the fork and share their flavour. OR add some Thrive Life freeze dried chopped celery. I crush these pieces up in my hand because I like smaller pieces. If there is any powder at the bottom of the can, throw that in too – its loaded with flavour. Cream of Chicken Soup – add Thrive Life freeze dried Chopped Chicken and some powder from the bottom of the can. Cream of Asparagus Soup – add Thrive Life freeze dried Asparagus and some powdered asparagus from the bottom of the can. Cream of Broccoli Soup – add Thrive Life freeze dried Broccoli and some broccoli powder from the bottom of the can. Maybe add some shredded cheddar if you want. The list goes on – you can make whatever cream soup you want. recipe link
CURRY COCONUT CHICKEN This recipe is very similar to traditional “Butter Chicken”, a chicken curry dish that is so popular outside of India, it is sometimes mistakenly believed to be a western invention. It was however, originally created by the chef at Moti Mahal restaurant in Delhi in 1947. Although it’s name Murgh Makhani translates to “chicken butter”, its name has less to do with butter and more to do with how much yogurt and butter are used in its original recipe. There are probably as many variations as there are Indian moms or restaurants, but this one uses coconut milk and is a favourite in our house. When you use freeze dried produce, it takes less than 10 minutes to put together.
Dry Seasoning Combination: 1 t garam masala 2 t chicken bouillon powder 1 t black pepper 1 t cumin 1 t ginger powder 1 t paprika 1 T curry powder 1 T turmeric * 1 t cayenne powder IF you like it a little spicy 3 T tomato powder (OR substitute in 1/4 cup tomato paste when making up the recipe) 1 T brown sugar layer seasoning in small (1 cup size) jar. Put the lid on tight, label with recipe name, and set aside to have ready.
Recipe for Curry Chicken (using freeze dried vegetables OR substitute fresh): 1 1/2 cup freeze dried chicken pieces OR equal amount cooked chopped chicken 2 cups water (OR if using regular chicken, only 1 cup water) 1/4 cup olive oil 1/4 cup freeze dried sliced onions 2 T freeze dried garlic OR 2 cloves garlic minced 1/2 cup freeze dried peas 1/4 cup freeze dried diced green chilis 1/2 cup freeze dried green peppers 1/2 cup freeze dried red peppers 1/2 cup freeze dried zucchini spice mixture above 2 cans coconut milk – cooked rice to serve it over –
Directions: Cover freeze dried chicken in 2 cups warm water and set aside to refresh for about 15 minutes. Cook rice, set aside. In the meantime, prepare everything else – having it ready to add one right after the other. Heat oil in large skillet over medium heat. Sauté onions and garlic till aromatic, stirring all the time to prevent scorching. Add chicken and remaining water, continuing to stir. Add vegetables one at a time, stirring all the while. Add seasoning mix and stir to completely blend in. Add coconut milk and stir to completely till all is blended perfectly. Let simmer till all is heated through. Serve over rice.
FRESH MAYO and Salad Dressings
FRESH MAYO Not only is fresh mayo a great alternative if you run out of the more ‘shelf stable’ mayonnaise from the store, but it can be a game changer in terms of flavour and texture. And its so easy to whip up (in 5 minutes) you may wonder why were so dependent on the store bought version all your life. You can expect it to last about two weeks in the fridge.
In its basic form, mayonnaise is an “emulsification” oil into other ingredients, but it helps to understand the process. Emulsification happens when two substances that don’t want to mix are forced to mix. In the case of mayo, oil is emulsified into a mixture of lemon juice or vinegar, mustard, egg, and salt by whisking it in drop-by-drop at the very beginning—and vigorously. The droplets of oil become tiny enough, and evenly suspended in the liquid creating a creamy, almost fluffy texture.
There is much opportunity for slight flavour variations in mayonnaise. 1) ACID – You choose the type of acid you want: lemon/lime juice or whatever vinegar you prefer (white, apple cider, herb infused vinegars . . . ). You will get different flavoured mayo in the end. It doesn’t take much acid, so you can be brave and experiment with different kinds to find different flavours. Perhaps in the beginning while you’re still getting the ‘hang of it’, stick to a plain white vinegar or lemon juice, and then go from there.
2) OIL is what make mayonnaise – MAYONNAISE, but you get to choose what kind. For a neutral flavoured mayo use neutral flavoured oils like canola or vegetable. For a richer, more flavoured mayo, use olive oil. Or use another oil if you have a favourite, or use a combination.
3) SEASONING is not necessary but nice. Use it or not. I like pepper, but if you want a pure white mayo then use white pepper. You can also use dried chiles, ginger, paprika, garlic, chives, a dash of sesame oil, . . . no end to the possibilities. For a standard all purpose mayonnaise, I just use pepper, but a little more than you might. If you use a lot of mashed garlic, your mayo becomes something wonderful called AIOLI.
recipe: 1 large egg 1 T lemon juice or vinegar (your choice – remember) 1/2 t dry mustard 1/4 t salt 1/8 t pepper 1 cups oil Combine the first five ingredients in a blender, turn on high and begin adding oil SLOWLY in a steady steam, turning off blender to scrape down sides once or twice if necessary during the process. Stop blending as soon as mixture is fully emulsified and thick. Makes just over 1 cup mayonnaise. Store in refrigerator. Personally, if I’m going to go to the trouble, of washing my blender, I’m going to double this recipe and end up with about 2 1/2 cups mayo, especially if I know I see dishes like potato salad, tuna sandwiches, or toasted pesto mayo tomato sandwiches in my immediate future. Store – You can expect it to last about 2 weeks in the fridge so plan accordingly. link to recipe
HOMEMADE SALAD DRESSINGS
Yes there’s something to be said about the convenience of store bought salad dressings, but really – try buying a few different vinegars instead and make your own. It is SO easy to make your own salad dressings at home – you’ll wonder why you ever thought you needed to buy them. The benefits are taste, and control over all the ingredients – simple, whole food. That’s what its about. Nothing you can’t pronounce. Make them as you go and then they’re always fresh. 🙂
ASIAN SALAD DRESSING 1/4 cup soy sauce 3 T sesame oil 2 T honey 3 T rice vinegar 2 t freshly grated ginger root 2 cloves garlic minced 1-2 T lime juice sprinkle sesame seeds over top the salad can Store in fridge for a week
SESAME GINGER SALAD DRESSING 3 cloves garlic minced 1 3inch piece of fresh ginger root (peeled and grated) 1/4 cup mayonnaise 1/3 cup rice vinegar 1/4 cup sesame oil salt and pepper Toss dressing into salad. Top with toasted pumpkin seeds and sesame seeds. can Store in fridge for a week Salad: 1/2 small cabbage finely sliced or chopped about half as much fresh kale finely chopped 4-6 small Persian cucumbers coarsely chopped or 1 large English cucumber 1 or 2 peppers (your choice of colour) coarsely chopped
TACO SALAD DRESSING 1 cup sour cream 1/2 cup mayo 1 cup tomato salsa 1/2 t chili powder Stir with a spoon and chill till ready to serve on top of Taco Salad. can Store in fridge for a week Salad: romaine lettuce – large chunks of tomatoes and cucumbers – black beans – taco flavoured ground beef – shredded cheddar – tortilla chips
RED RASPBERRY POPPYSEED DRESSING 1/2 cup raspberry vinegar 2 T sugar 1 t salt 1 t dry mustard 1/4 cup water 1/2 onion finely chopped (I use 1/4 cup Thrive freeze dried chopped onions) 2 T honey Blend all ingredients EXCEPT RASPBERRIES AND POPPY SEEDS in blender. Pour into serving container. Add 1 cup fresh raspberries (I used 1 cup Thrive freeze dried raspberries) 1 t poppy seeds. Gently stir to blend berries and seeds throughout and serve. can Store in fridge for a week.
Homemade BALSAMIC VINAIGRETTE (I love the powerful taste of dark balsamic vinegar – it stands alone) 1/2 cup olive oil 1/4 cup balsamic vinegar juice of one lemon (2-3 Tablespoons) 2 cloves of garlic minced 1 T honey salt and pepper Put all ingredients except salt and pepper into a pint mason jar with a lid. Shake well till honey dissolves. Taste, then decide if you want to put in about 1/4 t salt and 1/4 t pepper. Shake again. Taste again. This makes about a cup, but will Store in the fridge for a week or two so make a bigger batch if you want. Just shake it up when you want to use it again.
Substitute the olive oil for TAHINI to make it creamy and rich. Add 2-3 Tablespoons of water if it’s too thick.
Tahini is ground toasted sesame seeds similar in texture to peanut butter, in fact, it is sometimes used as a substitute for peanut butter. Rich is protein and trace minerals it is a healthy addition to add to your salad dressings.
CURRY TAHINI DRESSING 1/2 cup tahini 1/4 cup olive oil Juice of 2 lemons (about 1/3 cup) 1/4 cup water 1 T honey 2 cloves garlic minced 1-2 teaspoons curry powder (start with lesser amount then taste test before adding more) 1/4 – 1/2 teaspoon ginger (start with lesser amount then taste test before adding more)
Whisk in pint bottle till honey is dissolved.
RHUBARB SALAD DRESSING 1 cup apple cider vinegar 1/3 cup honey 1 cup vegetable oil – your favourite 1/2 cup finely chopped fresh garlic chives – or regular fresh chives if you don’t have them 1 cup finely chopped rhubarb Whisk the vinegar, honey and oil together to totally dissolve the honey. Add chives and garlic and mix well. Set aside for at least an hour to combine flavours. Stir as you serve to keep garlic and chives incorporated throughout. can Store in fridge for a week
BUTTERMILK RANCH DRESSING 1 cup buttermilk* 2/3 cup mayo 2/3 cup sour cream 1 clove garlic minced 1 T minced onion or Thrive freeze dried chopped onion 1 T chopped fresh chives 1 T fresh or frozen dill greens 1 T chopped fresh parsley or half that dried parsley crumbled 1/2 t each: salt and pepper Mix all ingredients and let sit 30 minutes before serving. Reduce buttermilk to 2/3 cup to make ranch dip. Store in the fridge for up to a week.
*making buttermilk from Thrive Instant milk powder is easy. 1/4 cup Thrive Instant milk powder 3 Tablespoons of vinegar or lemon juice 1 cup water Mix well and let stand for 5 minutes. Use in a recipe as you would buttermilk.
AVOCADO LIME DRESSING 1 avocado 1/2 cup sour cream (I use Thrive sour cream powder) 2 T mayo 2 T lime juice or 1 T limeade powder 1/2 t salt 1/2 cup water Add everything to the blender Dressing perfect for salad or for Chili Lime Chicken Tacos can Store in fridge for a week
CILANTRO LIME DRESSING 1 cup cilantro 1/2 cup plain yogurt 1 clove garlic minced 1 T apple cider vinegar 1/4 cup olive oil 1/3 cup mayo 1/4 t salt 1 T Thrive freeze dried chopped onions OR 1/2 t onion powder juice of 1 lime Puree in blender. Chill till ready to serve. can Store in fridge for a week
LIME VINAIGRETTE 1/2 cup cilantro 3 T olive oil 2 T apple cider vinegar juice of 1 large lime 1/2 t each: salt, cumin, chili powder, black pepper 1 lg clove garlic 1 T tomato powder Puree in blender till smooth. Chill till ready to serve. can Store in fridge for a week
Savoury Sauces, Salsas, Dips and Spreads
TERIYAKI SAUCE 1 cup water 1/4 cup soy sauce 1/4 cup brown sugar 2 T honey 1/2 teaspoon powdered ginger 1 garlic clove minced OR 1/2 teaspoon garlic powder
2 T cornstarch mixed into a slurry with 1/4 cup cold water and set aside
Combine everything except cornstarch slurry into a small sauce pan. Bring to medium heat and whisk ingredients till thoroughly combined. Slowly add cornstarch slurry whisking constantly till its thickened to desired consistency. Use as you would any other teriyaki sauce. Make ahead and Store in a glass jar in the fridge for 4-6 weeks.
HOISIN SAUCE Hoisin sauce is a thick, dark, fragrant sauce commonly used in Chinese cooking, in a stir fry, or as dipping sauce for Asian dumplings. Lots of different recipes – give this one a try. 1/2 cup soy sauce 2 T dark molasses 2 T honey 1 T toasted sesame oil (darker and more flavourful than regular sesame oil) 2 T rice vinegar 1/4 cup peanut butter 3 cloves garlic finely minced 2 T sriracha sauce or your favourite hot chili sauce 1/2 t black pepper 1 T miso paste 1/4 cup water with 1 T cornstarch made into a slurry
Directions: In a small saucepan over medium high heat, whisk together everything except cornstarch slurry. When sauce is bubbling, whisk in cornstarch slurry continuing to stir and simmer till it begins to thicken. When it is the desired consistency, remove from heat. Makes almost 2 cups. Pour into a pint jar and allow to cool. STORE in fridge for 4-6 weeks. Use it to glaze salmon, ribs, chicken, shrimp – a little goes a long way as it is highly concentrated.
SWEET AND SOUR SAUCE Sweet and sour sauce is a exactly what its name suggests: sweet AND sour. Many people use a splash of red food colouring to give it it’s signature red colour. Don’t do that! Use my secret ingredient to get a full bodied flavour, and an all natural, gorgeous red colour.
I grew up on sweet and sour meatballs or short ribs – complete with food colouring. It was the way of things in those day. You could go out and buy a bottle if you crave that food colouring, but it’s SO easy to whip up your own. It tastes better. is free of all those nasty “unpronounce-ables”, and it’s cheap. Great to use as a Dipping sauce for ribs, egg rolls, and dumplings. Great to serve your meatballs in, or to even add to your pulled pork dish. Great to use in your stir fried vegetables and chicken over rice. Great to use as a glaze when grilling chicken pieces, hamburgers or porkchops. Great to even use as a pizza sauce for an Asian twist. Be creative.
In small saucepan, dissolve 1/2 cup brown sugar in 1 cup pineapple juice Bring to a boil, then reduce heat. Create a cornstarch slurry with 1 1/2 Tablespoon cornstarch and 2 Tablespoons water. Pour into the pineapple juice and stir while it simmers and begins to thicken. Add 3 Tablespoons of *TOMATO POWDER* and continue stirring to completely dissolve. Add 2 Tablespoons soy sauce and 1/2 cup rice vinegar, continuing to stir. When its the perfect consistency, turn the heat off and serve!
Pour into a pint jar and allow to cool. Makes almost 2 cups. STORE in fridge for 2-4 weeks.
TZATZIKI Tzatziki is a creamy cucumber yogurt dip made from simple ingredients including thick yogurt, cucumbers, garlic and fresh herbs. It is primarily used as a dip or a topping. Traditionally of course, fresh cucumbers are used, but I most often use freeze dried cucumber dices. Makes it so much easier! If you’re using fresh cucumber it needs to be grated and strained so get to that right away. * 1 medium cucumber finely shredded, tossed in 1/2 t salt. Set in colander to drain about 30 minutes. Squeeze excess moisture out as much as you can. Set aside. I skip this step entirely because I use Thrive Life freeze dried diced Cucumbers. Start with 1/2 cup and add more as desired one T at a time so you don’t add too much.
1 1/2 cup Greek yogurt (or another nice thick plain yogurt) 1 T lemon juice or 1/2 t Thrive lemonade powder 2-4 T fresh dill chopped (I freeze fresh chopped dill in the summer and use all winter long) 1-2 cloves garlic minced 1/4 teaspoon black pepper * if you’re not using the fresh salted, strained cucumbers, add 1/4 teaspoon salt 1 T olive oil Mix everything except cucumbers. Add at the end and gently toss cucumbers in. Set in the fridge for an hour or so to blend flavours. Can Store in the fridge for several days; if you’re using freeze dried cucumbers, it will keep up to a week.
HOMEMADE KETCHUP It’s ironic that in most cases, condiments were homemade at first, and then commercially reproduced to taste as close to homemade as possible. Not really possible – but we become so accustomed to it that we now try to make the homemade version taste like commercial. How backwards is that? The homemade version is all about natural flavours and ingredients. Super easy, and tastes so much better than commercial if FRESH tasting is important to you.
1 c. *Tomato Powder 3 1/2 c. water 1/3 c. honey or sugar – your choice 1/2 c. Cider Vinegar 2 tbsp. THRIVE freeze dried Chopped Onions 1 tsp. salt 1/2 tsp. garlic Powder 1/2 tsp. black Pepper 1/2 tsp. dry Mustard 1/8 tsp. ground Allspice
directions: In a medium sized pot combine all the ingredients. Stir to mix and bring to a boil, continuing to stir frequently. Reduce heat and gently simmer, stirring frequently till ketchup reaches the perfect consistency for you. Expect that to be about 45 minutes – depending on thickness desired. Pour into glass jar and refrigerate. , continuing to stir frequently. Reduce heat and gently simmer, stirring frequently till ketchup reaches the perfect consistency for you. Expect that to be about 45 minutes – depending on thickness desired. Pour into glass jar and refrigerate. Mine yielded 2 pint jars. Best to let it sit for a day to allow flavours to fully blend. STORE 2 – 3 weeks in the fridge. Use as you would normally use regular ketchup.
PLUM SAUCE 1 1/2 pounds fresh plums, pitted and chopped 1/3 cup apple cider vinegar 1/3 cup brown sugar 2 T soy sauce 2 cloves garlic minced 1-2 T grated fresh ginger or 1-2 teaspoons ginger powder 1/2 t red pepper flakes (optional) Put all together in medium sauce pan, bring to boil over medium heat. Reduce heat to low and simmer 25 minutes till sauce is thickened slightly. Puree if desired (I don’t. I prefer the chunky texture but I know some like it smooth) Store: without canning, it will be good in your fridge for about a week. I highly recommend multiplying the amount if you have a good source of plums, and canning in pint jars. Process 15 minutes in a hot water bath for pints. Once canned, label and date the jars; Store for about a year.
CHEESY BUFFALO CHICKEN DIP I could never figure out what made hot chicken wings “buffalo chicken wings”. Didn’t make any sense. I kept thinking there’s gotta be a good reason, but in the end, it’s stupidly simple. The hot sauce gets its name from it’s origin: the Anchor Bar in, you guessed it – Buffalo, New York. So why don’t they call it Anchor Sauce? Who knows? 2 cups shredded cooked chicken (I use Freeze Dried chopped chicken refreshed) 3/4 cup of your favourite hot sauce 2 – 8 oz packages of cream cheese, cubed 1 cup ranch dressing (I use 1 cup Thrive Life Sour Cream powder with 1/2 cup water) 1 1/2 cup shredded cheddar (I use the same amount of Freeze Dried Cheddar refreshed)
Skillet method: In large skillet over medium heat, pour hot sauce and add chicken. Stir to coat evenly and heat through. Add cream cheese cubes and ranch dressing. Cook to melt cheese, stirring occasionally. Lower heat and cook till hot and bubbly. Slow cooker method: Add all the ingredients into slow cooker set on medium. Stir occasionally to keep from scorching until all is blended, cheese is melted and sauce is hot and bubbly – aprox 45 minutes. Serve with a loaf of crusty sour dough bread or fresh vegetable wedges. Can Store in fridge for a week.
SPINACH DIP Personally, I choose NOT to add any seasoning to this dip because I don’t want it to over power the subtle taste of spinach (which I love). But you do you. If you have a favourite seasoning, then go ahead and use it. 2 – 8 oz packages of cream cheese 1 cup sour cream (I use 1 cup Thrive Life sour cream powder + 1/3 cup water) 1 cup mayonnaise optional – 1/2 cup freeze dried chopped onions (you won’t see the onions but you’ll get their wonderful taste) OR 2-4 chopped green onions lots of Spinach slight steamed and wilted, then chopped and strained (make sure you get all the liquid out of it). I used Freeze Dried Spinach straight from the can. A LOT easier and more nutritious than store bought spinach.
Blend the cream cheese with hand mixer till smooth and creamy. Add sour cream continuing to blend till completely mixed. Add mayonnaise, mixing the whole time till completely combined and smooth. I add spinach a cup at a time, mixing with a spoon. The steamed chopped spinach will be wet of course, the freeze dried spinach (my preference by far) will be dry. I add as much spinach as I can, judging by texture, colour and personal preference. I don’t want it to get too dry, but if I’ve added too much FD spinach, I simply add a little water to moisten. Can Store in fridge for a week.
PEANUT SAUCE (for Spring Rolls) 2/3 cup peanut butter 1/4 cup T rice vinegar 1/4 cup soy sauce 1/4 cup liquid honey 2 T sesame oil 4 cloves garlic minced 1/4 – 1/3 cup water (start with 1/4 cup and add a little more if needed Whisk together to make creamy but dip-able sauce. Can Store in fridge for a week.
*I use this sauce to pour over or as a dip for Spring Rolls, but the truth is – I could eat it by the spoon its so good. I may have done that from time to time. Spring rolls can seem intimidating, but you’ll get the hang of it quickly and be a pro in no time. It’s kinda like folding a burrito but tighter. The first few won’t be perfect, but don’t stress out – you’re just gonna eat ’em anyway. *BONUS – Spring Roll recipe filling: thin rice noodles, finely shredded: lettuce, cabbage, carrot; long thin cucumber wedges; chopped green onions, fresh cilantro and fresh mint. Small amount of sesame oil and little bit of salt. Cook noodles in boiling water for 2-3 minutes. Test. DON’T over-cook. Drain and rinse immediately in cold water. Drain again. OR soak them in warm water (not cold, not hot) for 10-15 minutes till softened. Drain and rinse in cold water. Drain again. Toss 2 T sesame oil over top and 1 t. salt to keep from sticking together. Set aside. *hint: have everything ready to go so that you can focus on the rice paper and folding. wrapper: Rice Paper Sheets building the rolls 1- lay a round rice paper sheet one at a time in a pie plate of cool water – 10-20 seconds till pliable. Lay on a clean tea towel and place a few pieces of lettuce about one-third from the bottom of the wrapper. You want to leave a couple inches open on the two sides for wrapping. 2 – Add remaining ingredients in whatever order you prefer, but I like to do – lettuce, cabbage, carrots, green onions, topped with a couple wedges of cucumber and then sprinkled with the chopped herbs . Leave the top third of the wrapper open for wrapping. 3 – Gently pull the bottom of the wrapper up and over the filling. Try to keep the filling as tight as you can as you roll upwards, until the filling is enveloped. Pull the sides over to enclose the filling completely. Continue rolling till fully wrapped. The more you do, the tighter they’ll get. You may have to eat the first one to get rid of the evidence of it.
Salsas and PESTOS
MANGO CUCUMBER SALSA with LIME 2 cups Thrive Life freeze dried mangoes OR fresh mango diced 2 cups Thrive Life freeze dried cucumbers OR fresh cucumber diced 1 cup Thrive Life freeze dried red bell peppers OR fresh pepper diced 1/4 cup Thrive Life freeze dried chopped onions OR 1/2 medium red onion diced finely 1/4 cup vegetable oil 1/2 cup water if using freeze dried OR 1/4 cup water if using fresh 1 T Thrive Life Limeade powder OR juice of one lime (don’t be afraid to add more LIME) 1 1/2 T Thrive Life honey crystals OR 2 T honey 1/2 c chopped fresh cilantro
Combine all produce. Prepare dressing on the side and drizzle over top. Let sit for a few minute before serving. When you’re using freeze dried ingredients you can prepare this ahead in a jar, all except for the liquids. When you’re ready, just pour into a bowl, add water and oil, stir to combine and presto! You’re done. You’ll have to forego the fresh cilantro, or add it later. This is wonderful for me because I can have ‘fresher-than-fresh’ mango salsa any time it appeals to me. recipe link Mix can Store in a sealed jar for 6 months to a year. Prepared, it can Store in fridge for a week
FRESH RHUBARB SUMMER SALSA click link for recipe I call this ‘summer salsa’ because of the many other ingredients that are plentiful in a summer garden, but not so plentiful in the spring as early as rhubarb is ready. This combination is terrific, delicious all by itself. Who said rhubarb has to be sweet? When you use it as a vegetable, you’re a little more willing to use less sugar. Only 1 tablespoon of brown sugar with over 8 cups vegetables.
FRESH RHUBARB CHUTNEY click link for recipe I love the sweet spicy smell that fills the house with this gorgeous spiced rhubarb chutney. So delicious, you can eat it straight. Personally I wouldn’t can it, simply because I’d prefer not to cook it that long, but you can always freeze the fresh rhubarb so that you can make this a few times in the off season. So quick and easy, and the bonus is that your house will smell GREAT! Lovely served over pork roast, beef or chicken– or wherever you use chutney.
PESTO I am a huge fan of PESTO – in fact, many PESTOS. I grow a lotta Basil for the sake of Pesto, but don’t limit yourself to just basil. You can use many different green herbs, or a combination of some of them. A whole new world of pesto awaits. I have a few different Pesto recipes elsewhere on this site, so instead of pasting them all here – I’m including the links. basil pesto oregano pesto nasturtium pesto radish green pesto I hope you’ll go check them out, and even make up a batch or two in the summer when all is fresh and green.
SOMETHING SWEET
CONDENSED MILK or EVAPORATED MILK This is the milk my mother’s generation prepared baby formula out of. My mom and all my aunts diluted it with boiled water and put it into baby bottles. It was the opinion of the time that enlightened western women did not need to breast feed anymore, as it was “quite inconvenient” and cows milk was just as good, in fact some considered it better. Evaporated milk was the first food of every child I knew – certainly myself, my siblings, and my cousins. That generation of western women was fully indoctrinated that bottle feeding and cow’s milk was better, and it took a lot of convincing to turn the tide back around. Not an easy sell. I was one of the few young moms of my peers who chose breastfeeding against the better judgement and advice of most older women I knew – including nurses on the maternity floor. My in-laws considered it quite a radical move, but they were becoming accustomed to my ‘radical’ ways and just rolled their eyes.
Nevertheless, there is a place for condensed/evaporated milk, and from a food storage perspective it can be a good resource – ie: a substitution for half and half cream in recipes. Yes, you can use ‘fresh’ milk and reduce it over heat – but you don’t need me for that. You can find a recipe for that online. However, making it from your shelf stable INSTANT Milk powder is super convenient since you already have everything on hand. 1 cup Thrive Instant Milk 1 1/4 cup water. Blend thoroughly in blender or with whisk. Makes 12 ounces Evaporated milk. Store in the fridge for up to two weeks.
SWEETENED CONDENSED MILK (not to be confused with ‘Condensed’ milk or ‘Evaporated milk’) An alternative to spending $4.99 – $5.99 for a 10 oz (300 ml) can of sweetened condensed milk, this takes less than 5 minutes and costs pennies. You can even make *Dulce de Leche from it, the same way you would regular canned Sweetened Condensed Milk.
2 Tablespoons butter 1/2 cup HOT water 1 cup Thrive Instant Milk powder 1 cup white sugar 1/2 teaspoon vanilla Put your butter in the blender and add your HOT water. Blend on low, gradually adding 1 cup white sugar and 1/2 teaspoon vanilla. Continuing beating till completely incorporated, scraping down sides as necessary. Makes 14 ounces sweetened condensed milk. Pour into a glass jar with a lid and refrigerate till needed. Mixture will thicken a little as it cools. May be Stored for up to two weeks in the fridge.
Personally, I don’t use sweetened condensed milk a whole lot. Maybe once a year if that. But when I do, I don’t want to have to run out to buy some, and I don’t use it enough to justify having it in my food storage. But since I have the milk and sugar on hand all the time, this is my best option.
*what is Dulce de Leche? Also called: caramelized milk or milk candy, it is a popular confection in Latin America, France, Poland and the Philippines – prepared by slow boiling an unopened can of sweetened condensed milk for 3 hours. The resulting substance is a sweet, gooey caramel coloured, spreadable, thick sauce (hence the name caramelized milk). Use as a spread in layered cake or buttery sandwich cookies, a filling for dessert crepes (topped with whipped cream to add to the calories lol), in homemade cheese cake filling, or as a topping for classic cheese cake, to sweetened home made eggnog, or in any number of sweet and delicious ways.
STRAWBERRY CREAM CHEESE DIP for fruit, graham crackers, sugar cookies, bagel wedges or apple wedges
8 oz package cream cheese softened 2 T honey 2 T milk 2 cups freeze dried strawberries In medium bowl, beat cream cheese, honey and milk until smooth. Add strawberries and continue to beat another minute or two – until strawberries are broken up and dip is a beautiful strawberry colour and taste. If it appears dip is getting a little dry, add another tablespoon or two of milk (one at a time to test texture). Let sit for ten minutes to completely refresh the strawberries. Can Store in the fridge for up to a week.
WHY MAKE YOUR OWN?
The biggest advantage of making your own mixes is that you know exactly what’s in them. It allows you to control salt, eliminate MSG and every other artificial or harmful ingredient. Consequently the storage time will be shorter, but in most cases, they’re so quick to make up – using ingredients that are common in most kitchens, that you can whip them up in minutes.
The other advantage is that I don’t have to run to the grocery store for common things we’ve become accustomed to using. Once we get over the fact that we’re also “accustomed” to store bought taste, we can replace that – and get used to – the natural homemade goodness of FRESH.
The video I promised to include about Thrive Scrambled Egg Mix (freeze dried eggs). And yes, they really are better than other ‘powdered eggs’. Much better!
Really? No, I mean REALLY? How is this possible? You can take my word for it. They taste THAT good.
*What is Tomato Powder? Made from dehydrated tomatoes, ground into powder, tomato is exactly what it purports to be. It adds the gentle acid of tomatoes to the full bodied, concentrated flavour of a tomatoes in all your favourite dishes. You can make your own – you go girl! – or buy it from a good natural source. My favourite is from THRIVE LIFE.
Our Challenge (for Day 6) took us away from the safety of our own homes. The Mock Emergency Alert – Day 6: Natural Disaster: Wild fires – EVACUATE!
Our scenario was: An out-of-control wildfire, fueled by fierce winds, unexpectedly changes direction and races toward your town. You have mere minutes to evacuate, leaving behind your home. Today, you’ll rely on your 72-hour kit for sustenance. It’s a stark reminder of the critical role preparedness plays in our lives and how quickly circumstances can change.
Our tasks were to: 1. Evacuate your house within 15 minutes of reading today’s challenge. You do not know if your house will be destroyed while you are gone so plan accordingly. Stay away until after lunchtime. 2. Eat/drink ONLY out of your 72 hour kits until you return home
While you were out, you were asked to make a list of potential reasons you could be forced to evacuate. For each scenario, you should have written down where you would go, what type of ‘stuff’ you would need in your kits, how long you’d be gone, etc. This list could be valuable when reviewing your current 72 hour kits. Don’t have a 72 hour kit? We hope this challenge convinced you how important it is to have one.
Since it was possible you might not return to find your house still standing, as so many in western Canada this year found themselves, you’d be grateful to have made a list of all of your valuables for the purpose of submitting to your insurance company. In the spring of 2023 we lost our cabin to a wild fire. We had been renovating it for three years, and since it wasn’t entirely finished, we didn’t have a list of the things in it, just in our memories and a few snap shots. Big regrets with that. Do you have a fireproof-waterproof safe? Computer backups? Safety deposit box for valuables?
How did you do? Have you been in a situation in the last several years when you had to evacuate your house? Or did you know someone who had? If so, did that experience help you prepare for this scenario?
* An Evacuation Order means You are at risk and must leave the area immediately. This is a mandatory evacuation enforced by local authorities. The evacuation order may be issued without a preceding alert, if there isn’t enough warning.
Because of the nature of an emergency evacuation, you don’t have time to prepare, and no second chances. All your preparations had to have been done well in advance, and ready for you to grab’n’go. Ideally, you should have an additional grab’n’go bag in your vehicle – compact enough to transfer to whatever vehicle you’re driving, or additional bags for additional vehicles.
* Each person who is old enough, should have a backpack they can carry with some basics in it.
In no particular order of importance (except for water which is #1), I’ve listed some areas to focus on, and improve on. Every other point is going to fluctuate in its level of importance to different people. No judging. You decide which deserves your attention first, but remember the RULE OF THREE.
Let’s talk about WATER
Ideally you’ll be going to a friend or relative’s house, but not everyone has that option. And there is a reason it’s called a 72 hour kit. Assuming that you must be self sufficient for 3 days, what do you have for water in your kit? Water is heavy, so you’re not going to have enough for everyone. But plan to have two large bottles per person, in the bottom of each person’s bag. Adjust as necessary for little people.
Water filter. You will run out of good water, and if you’re in a typical situation you’ll probably be given bottled water, but you cannot count on that. Having a good quality water filter will give you back some control.
Let’s talk about FOOD
Granola bars and fruit snacks are going to get real old after one day. You need to be prepared to feed your family a few meals. Choose foods your family will EAT. Be reasonable now; don’t expect everyone to be reasonable then. Manual can opener even if you don’t have cans in your bag. You never know what you’ll be given. Mess kits and or disposable cups, plates, paper towels and plastic utensils.
Consider getting some Instant Meals that just require water to refresh. These ones from Thrive Life are light weight, hearty, easy to prepare, nutritious and delicious. And they have a 20 year shelf life, so you don’t have to switch out-dated food in your kits every year.
Let’s talk about CLOTHING
Have one complete change of clothes suitable to the season, or at least a couple changes of socks and underwear. How long could you be happy without a change of underwear?
Let’s talk about LIGHT
A good strong flashlight and perhaps a hands free head-lamp flashlight. Especially in the winter, its dark more than its light, plan for how to get through those dark hours.
Let’s talk about COMMUNICATION
Recharger for your phone. And a backup fully charged charger. Battery operated or hand crank radio, extra batteries. Local maps. Pen and paper to leave messages.
Let’s talk about EMERGENCY INFORMATION
Important family documents such as copies of insurance policies, identification and bank account records saved electronically or in a waterproof, portable container. Family pictures for, in the very likely event you get separated.
Let’s talk about PLAN
If you get separated, where are you going to meet? How will you contact each other if you lose your phone?
Let’s talk about the possible condition around us
Dust mask to help filter contaminated air. Plastic sheeting and duct tape to shelter in place. Sleeping bag or warm blanket for each individual.
Let’s talk about SANITATION
Moist towelettes, garbage bags and plastic ties. Soap, hand sanitizer and disinfecting wipes to disinfect surfaces
Let’s talk about MEDICAL NEEDS or MEDICATIONS
Did you know that almost half of North Americans take a prescription medicine every day? If you’re one of them, an emergency can make it difficult to refill prescriptions or to find an open pharmacy. Organize and protect your prescriptions, over-the-counter drugs, and vitamins to prepare for an emergency. Non prescription medication like pain relievers. Spare pair of prescription eyeglasses and contact lens solution.
Let’s talk about SPECIFIC NEEDS
Like: Infant formula, bottles, diapers, wipes and diaper rash cream. Pet food and extra water for your pet. Feminine supplies and personal hygiene items. Cash. You’ll need some cash to buy what you can, when you can. A good book. You’ll probably have a LOT of down time. Plan for a way to fill it with something engaging.
Let’s talk about LOCATION at the time of evacuation
Since you don’t know where you will be when an emergency occurs, prepare supplies for home, work and vehicles. Home: Keep this kit in a designated place, easy to reach and close to an exit in case you have to leave your home quickly. Make sure all family members know where it is. Work: Be prepared to shelter at work for at least 24 hours. Your work kit should include food, water and other necessities like medicines, as well as comfortable walking shoes, stored in a “grab and go” case. Car: In case you are stranded, keep a kit of emergency supplies in your car.
BEGINNER level – starting from scratch!
Start by getting yourself a container: a backpack or a rolling pack. Something that is suitable to YOU, and your ability to carry or pull. There’s no sense in gathering contents till you have something to put it all in.
Make sure everyone in your household who can carry or pull their own bag, has one. As much as possible if children and elderly could lighten the load by carrying some essentials themselves, it will make it easier for all concerned.
INTERMEDIATE level – incorporate the basics and begin filling in the blanks
Start with your water and if you don’t already have one, start doing some research about a highly recommended water filter. If you are dependent on prescriptions, come up with a plan for how to take care of that. The PLAN. What is the plan? What if you start out from different places? What if your destinations end up different? How will you get back together?
ADVANCED level
Fill in all the blanks. Upgrade the quality of your food and your ability to prepare it. It might be that if you’re prepared in this area, that you can reach out and help to educate people around you on how they too can be better prepared.
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As has been said before, preparedness is a Journey, and the journey is always more pleasant when you have a good support system. I highly recommend you find a friend to share this journey with. Help each other, Encourage each other, Share resources and great finds with each other. Find classes that are offered in your community, designed to assist you in your preparedness – take them together if possible. Teach each other.
Find groups on social media that are dedicated to preparedness and helping one another. JOIN THEM. Especially if they’re local.
I’d love to hear where you are in getting your 72 Hour Kit up to where you’re happy with it. I want to hear your tips. We learn so much better when we’re sharing. Mark your calendar for the 2nd week in January. Join the Challenge. Facebook group https://www.facebook.com/groups/676439330803075/ If you’re not on facebook, but would like to join the next challenge, let me know. I’ll send you the daily test alert in an email.
I decided to wait a few months before we revisited the concept. 
They get it. They know exactly where he is, and even all the cousins know about their older cousin who none of them met (at least not here). How grateful I am that families are eternal and that we know Samuel is not lost to us, and we’re not lost to him.
Our scenario was: An out-of-control wildfire, fueled by fierce winds, unexpectedly changes direction and races toward your town. You have mere minutes to evacuate, leaving behind your home. Today, you’ll rely on your 72-hour kit for sustenance. It’s a stark reminder of the critical role preparedness plays in our lives and how quickly circumstances can change. 
