You don’t have to move to the middle of nowhere to become a 'homesteader'. You can start right where you are. Today.
Category: Provident Living and Self Reliance
Being “provident” means having foresight and providing carefully for the future. Its about taking care of yourself today AND tomorrow, and being prepared for the unexpected. Self Reliance simply means being well adapted to be able to THRIVE (not just survive) in the environment in which you live. It will mean different things to different people, but striving to be self reliant will bring a definite sense of well being and peace of mind. And there is no price on peace of mind.
Years ago, I bought this Emergency Food bucket at Costco in Utah. It says it has 200 adult servings – pretty impressive. I think I paid almost $200 (cdn) for it. I tried one of the meals as soon as we got it, and I recall thinking it was ‘okay’ and in a real emergency if it was all we had, we’d probably be glad to have it. I liked the claim of a 20 year shelf life (still like that part).
To be fair, at the time there really weren’t too many alternatives on the market so its not like I had a whole lotta options and I considered myself lucky to make this find.
The label says 100% vegetarian and vitamin fortified. Each package contains 5 servings. All this appealed to me. I offered it to my son-in-law to use for backpacking trips he was taking in the mountains at the time. He took some meals once and reported that they were ‘alright’, but I noticed that he never asked to use them again. . . . huh.
So flash forward to now, I thought I’d start using some of them – as time is flying by and I did spend $200 on it after all. The first morning I tried one of the breakfast packages, oatmeal. The ingredients: oats, sugar and flavourings (natural and artificial). Instructions: add to 5 cups of boiling water and cook for one minute, stirring. This is much more water than I add to quick oats normally, so I was a little suspicious of the claim to five servings per package.
It wasn’t terrible, but it really wasn’t good either. No milk + no salt = kinda blah. I added some Thrive Instant Milk powder and a little salt and it was ‘better’, but not much. I would have preferred to have had the milk and salt already in the pkg. Gramma Great said it “wasn’t terrible”. but I’ll be glad when they’re all gone. I tried to serve it to my grandkids when the came for a sleep over a few days later, but though they are huge oatmeal fans, they disliked this profusely. Let they lose confidence in “Gramma’s oatmeal” (which they love and request every time they’re here), I promised to never make THIS kind for them again.
I tried a few different meals this week. They were all pretty yucky. I’m committed to try more meals so that I know better what I’ve got, and how to prepare it for my family. Then I’ll decide what I’ll do with what’s left. Dan says we could use it for chicken food.
From the perspective of TODAY (15 years after I bought it), I have 10 suggestions when buying long term, shelf stable emergency food:
1. CONFIDENCE
when you buy something you expect to last long term, you should really know what it’s like. You should be able to have confidence in it. That means you should sample some of those meals fairly soon after buying, so that you know what you’re dealing with. If its good, its good and its gonna stay good. If it’s yucky to start out with, its certainly not gonna get any better in 15 years.
2. STORE WHAT YOU EAT. AND EAT WHAT YOU STORE.
Use the food from time to time so that you’re aware of how it’s ’aging’. Yes, it’s got a long shelf life, but time has a way of passing before you know it. And I know it’s tempting to go with a “One and Done” mentality for food storage, and then forget about it. But I have seen the result of that way of thinking. . . food that you thought you could count on – only to find out too late that it was poor quality.
What if you really had needed it? It let you down. Simply because you didn’t really know what you had. You trusted something too much, something that had not earned your trust.
In the end, you’ll waste a lot of money if you don’t STORE WHAT YOU EAT, AND EAT WHAT YOU STORE.
Keeping it rotated (by using it) keeps it good, and eliminates the potential of waste if it expires.
3. USE IT
‘Protecting’ your food till the end of the world or when the zombies come, may seem like a good idea at first, but eventually it will expire. Even 20 years comes to an end one day – and then what?
If you have something similar to what I describe in this post in YOUR food storage – that you bought a loooong time ago – USE it. Now would be a good time to know whether you like it or not. Finding that out later when you need it is a terrible ‘failure to plan’.
Don’t let it go to waste. The money you spent then, was real money, and if the food expires, you’ve wasted those dollars $$$!
4. CHECK REVIEWS
Seek out ‘real’ reviews from ‘real’ people and better yet, recommendations from like-minded friends. If you find a good line of shelf stable food that you’ve tried and like – tell others. If an emergency supply of quick easy to prepare meals is important to you, and you find a line that you really like, tell others. Learning from each other saves a lotta time and effort for everyone. Personal recommendations from a friend COUNTS.
5. SALT?
The sodium in that package of oatmeal was ‘0’ (zero). Impressive until you tasted it. There’s a reason we use salt. Just sayin’ . . .
6. GOOD FOR YOU?
I really don’t like artificial ingredients. Of any kind: flavours, colours, anti-caking agents, preservatives, etc . . . That’s important to me, even in something I expect to last a long time; maybe ESPECIALLY in something I expect to last a long time.
It’s gotta be “good-for-you”, or what’s the point? In this regard, the food in that bucket is profoundly disappointing.
7. TASTE?
After trying the few meals I tried, I have to say I really dislike the artificial after-taste. Its gotta taste good, or again – what’s the point? Who want’s to eat it if it tastes bad? I seriously couldn’t bring myself to eat a bowl of the bowl of the soup I made last night.
8. TRIAL AND ERROR
When I first bought that bucket, I’ve since found a brand I like MUCH better – for taste and quality, but I did the best I knew at the time, so I don’t regret my choice to purchase the original one. You can’t win them all. I just would never do it again – with what I now know. And I’d be a little more careful to read the label better. I trusted the place I bought it, and sadly, I put too much trust in the labeling – it said things I like to read. But I didn’t take the time to look at the ingredients.
I made mistakes, and learned from them.
9. AVOID PANIC BUYING
To be fair – like I said at the start, there were very few options for emergency food at the time I invested in this one. I may have “panic purchased” for that reason, scarcity.
That’s no longer the case. There are options now. I recommend taking your time. Check out reviews. Ask for opinions. I still think emergency meals are important to have – but ask around first. Read reviews.
10. PAY ATTENTION TO THE DETAILS
Take the details seriously if you don’t want to waste money. Preparedness is not a vacation; it’s a journey and an investment – so its worth investigating, reading and asking around. If all you’re concerned about is shelf life, then no worries – there are lots of things that will last a long time. But if you want it to be nutritious, read the labels. If you want it to be delicious, read the reviews. And don’t just put it away “in case of”.
My conclusion – Don’t be afraid to try things – how else will we learn. Though I didn’t like anything about the package I bought 15+ years ago, I don’t regret buying it. It was important to me to invest in emergency planning and I did the best I could have at the time. I learned – and that made the purchase worth it (although I hate wasting money). However, if I can reduce my mistakes by learning from other people’s mistakes – all the better. Which is why I am writing this – so that you don’t have to make the same mistakes.
I am happy to see better options available now, and the BEST in my opinion – came on the market just a few years ago. Thrive Life Premium Meals – 12 individual meals available singly or in 5 assorted packages. What makes them different?
Well, for starters – I have CONFIDENCE in the company as I’ve tried everything else they produce. They are INSTANT meals, meaning just add water, and ready in 10 minutes – much more suited to emergencies, and also suited to meal prep on those crazy busy days when you still have to feed the family. They are completely freeze dried (prepared as meals from nutritious ingredients, then freeze dried to preserve goodness and taste). I was fortunate enough to be able to taste a few before I invested in them, so I knew they tasted good, and now I can read reviews about them. Yes, I STORE them for long term, but I still USE them at home when we need a quick meal, for camping trips, in the trailer, at the cabin, I even take them when I travel sometimes – because they’re so easy to prepare. In this way I keep them rotated and replenished.
*I like that they have a 20 year shelf life. *I like that they taste good. *I like that the ingredients are wholesome and nutritious. *I like the variety. *I like that there are many reviews – and more added constantly. *I like that they don’t require cooking, and that they can be refreshed in a bowl or their original package. *I like that each package has THREE servings, honest-to-goodness-hearty-real servings. *I like that they are available in an Emergency bucket very similar to the one I bought all those years ago – suitable to grab and go, or easy to send home with a College student or to take camping or whatever. *I like that I can order them to arrive right at my door. *I like that I can get FREE shipping (yes, even into Canada). Hey, I just plain LIKE them! And I highly recommend them.
When considering any emergency, I find it helpful to consider the RULE OF THREE to prioritize my means and my energies. *We can live up to 3 minutes without air. *In extreme weather, we’ll be in trouble within 3 hours without shelter. *We can go up to 3 days without water. *Our bodies will start shutting down long before 3 weeks without food. Variables include age, weight, health, activity level, environmental conditions and type of food of course.
So with these priorities in mind – whether considering emergency scenarios – especially without POWER or fresh running WATER (both of which could go on several days), do you have plan in place? . . . . I live in Edmonton, Alberta and in the winter we can experience some pretty severe cold weather from time to time. To be without power during those times can be deadly, and yet it is precisely those times that we may have problems with our furnaces. Furnaces are not going to quit in the summer when they’re not being used, they’re going to quit in the winter when they’re being used daily, especially when it’s bitter cold outside. (sigh . . . . I know right?)
And if you don’t have heat in the winter, you will soon have a water problem as well. Regardless of the time of year, our water supply is precious yet volatile, always susceptible to restriction or contamination. It is worth protecting and having a clean supply on hand.
Rule of 3
AIR – not likely to be a problem UNLESS we need to provide an alternate source of heat, at which time improper ventilation becomes a concern. Carbon Monoxide is produced any time you burn fuel: in vehicles, stoves, lanterns, grills, fireplaces, gas ranges and furnaces. It is a very real, very scary thing – which can kill. *NEVER bring in an outdoor heat source or cooking stove. NEVER EVER. Those are not meant for indoors. link to my post THE NIGHT WE NEARLY WENT TO SLEEP FOREVER https://backyardcityhomestead.com/2018/12/13/the-night-we-nearly-went-to-sleep-forever/
SHELTER – This should give us pause to consider the circumstances of the many people without houses right now. Every day I hear about another death or two in the ‘tent cities’ in Edmonton. People just trying to stay warm in the most difficult situation. But if we’re sheltering in place during an extended power outage, there are things we need to take care of. With no heat, it will take only hours for the inside of your house to be the same temperature as the outside. If we don’t have an alternate source (fireplace or wood stove), we’ll need to leave the house in a short amount of time. Hopefully we’ve got a place in mind that we can go. We do – Right? And of course dressing for the weather is imperative.
Assuming we have a wood stove, lighting it when its really cold is not so easy. The low temperature in our chimney will force the cold air down creating a blockage – that prevents the smoke from escaping. Time to figure out how to light the fire and have it draw properly. Assuming that we’ve mastered that, we may find it a good idea to have everyone sleep in the room with the heat source. We have a Carbon Monoxide detector right? One that is battery run and fully charged. Right? Dressing for the weather is important IN the house too – sweaters, slippers, blankets . . .
WATER
– If we have to leave our home because of no heat, we must ensure the water is turned off and the lines are drained. Water will freeze in only hours and burst water pipes will cause terrible destruction. (don’t ask me how I know this) But even if we’re sheltering in place, there may be parts of our home that are at risk of freezing. It may be advisable to shut the water off anyway. We have another source of water in the house – Right?
If we only have one area that is warm, bring containers of water into that area to prevent them from freezing.
FOOD
We have more flexibility with this than anything else. For the short term, open up a can of pork and beans or make yourself a sandwich. (You have a hand operated can opener – Right?) Eat up some leftovers in the fridge – it could be lost within a day or two.
If the power outage goes on for more than a few days – your frozen food is in jeopardy. When its bitter cold, setting it all outside is an option – but that’s a terrible job! If the weather isn’t cold enough, we better be able to cook – or we’ll lose a lot! But that sounds like an arduous job too, and not very practical. I strongly advise AGAINST having your freezer contain the bulk of your food storage. Not a good idea at all, and this is exactly why. Having said that – I too have a freezer, and I use it. But depending on it alone for your food storage is a terrible idea.
Having some Meals in a Jar (MIJ) on hand will be a life saver if we have the ability to cook a one pot meal. They are nutritious, delicious, easy to prepare, and provide variety to meals that we’ll be glad to have. All we need is a pot, some water and a heat source. 15-20 minutes for most meals.
Instant freeze dried meals-in-a-pouch provide tasty and nutritious hearty meals with nothing more than added water. Excellent resource to have in your pantry or food storage. If you have the ability to heat the water, then all the better.
Always consider the RULE OF THREE and use it to measure every emergency when coming up with a game plan.
I’d heard about heating water over top of a candle for a long time, and I’d been casually curious about it, but my recent involvement with our WE’RE ALL IN THIS TOGETHER Emergency Prep group seemed like a good time to try it myself.
Not coincidentally, the scenario we were focusing on the second week of January was LOSS OF POWER. As fortune would dictated, it happened to be our coldest week of the years with temperatures dipping to -40 Celcius, and we were feeling it. Church last week even got cancelled to prevent unnecessary exposure, it was a good week to stay home.
And with us trying to keep the house reasonably warm without straining the system with our electrical needs, it seemed like a perfect time. We lit a fire in the woodstove downstairs and enjoyed the coziness of that warmth for several days, burning up quite a lotta wood. And we had a brief concern that our hot water heater might be having issues, but it had a happy ending.
So the claim I saw was exactly this (see below). I recreated it as closely as I could, but think I had more water than the original test cases used. My smallest kitchen pot is 4 cups, so 4 cups of water was my test.
You can see the start of bubbles in the bottom and steam coming from the water. That’s pretty impressive for 4 cups of water over tea lights.
It took a lot longer than I expected, a couple of hours till it reached 197 degrees. But to be fair, 197 degrees is pretty hot, hot enough to heat some soup, and maybe to even cook some eggs. If you aren’t in a hurry that is.
I’ll be using this hack again in the future – even if just to show off to the grandkids. And its nice to know if we ever run out of power, that we can have hot water with little effort.
After I took the above video, I meant to blow the candles out but forgot. When I came back in about half an hour, I was surprised to see that it had reached a slow boil. I guess what they say about a watched pot not boiling is right. They’re so shy.
I think I’ll pick up another pack of tea lights when I see them. A good thing to have sitting in the linen closet for just such a time as this.
“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.
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
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 + 1/2 cup water 1/4 cup oil mix oil and water, pour into dry mix and stir only till moistened. Makes 10 – 4 inch pancakes
A pancake mix makes a hearty pancake breakfast quicker and easier. But what if it could be way more nutritious than a purchased mix? and cheaper too? It can if its Homemade! Make your own shelf stable pancake mix to use whenever you want something GREAT. And the secret ingredient in this video takes it to the next level.
Annie and me in the kitchen in the morning
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
SEASONING MIXES
Homemade Taco Seasoning 4 T Chili Powder 3 T Cumin Powder 1 T Smoked Paprika 2 teaspoons EACH salt, garlic powder, onion powder 1 teaspoon black pepper 1/2 teaspoon crushed red pepper flakes – this combination will give you approx. 3/4 cup seasoning. I usually use 1 T at a time, in most recipes. Don’t be afraid to try new combinations of your own.
Curry Seasoning Combination(I try to have 2 small jars of this combination in my cupboard at any given time so I don’t have to dig every ingredient out to make it up for a recipe) 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. Use the whole jar in your recipe. I know, I know. But trust me.
HOMEMADE FAJITA SEASONING MIX 3 Tablespoons Chili Powder 2 Tablespoons Cumin Powder 2 Tablespoons Smoked Paprika 2 Tablespoons Garlic Powder 2 Tablespoons Onion Powder 2 Tablespoons Sugar 2 teaspoons salt 2 teaspoons pepper 1 teaspoon cayenne powder Mix all together till thoroughly combined and store in a glass jar with a lid – preferably stored in a dark cupboard. When making fajitas, use one or two tablespoons with lime juice and pour over top the cooking fajitas ingredients.
HOMEMADE ENCHILADA SAUCE Stir to combine these dry ingredients: 3 T flour 1 T chili powder 1 t cumin 1/2 t garlic powder 1/2 t crushed dried oregano leaves 1/4 t salt pinch cinnamon Heat 3 Tablespoons of oil to sizzling temperature, add spice mix and stir to toast. Whisk in 2 Tablespoons tomato powder and 2 cup vegetable broth. Bring to a boil, then reduce heat and gently simmer till thickened a bit. Remove from heat, and stir in 1 Tablespoon vinegar. Let sit till ready to use, or cover and refrigerate.
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.
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. If you pour the oil in too quickly, the mayo will separate. 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
substitute 2 Tablespoons Thrive Scrambled Egg Mix (just freeze dried eggs) and 3 Tablespoons water for one egg. Add everything else exactly the same way as for above.
Short cut if you have an immersion blender. Use a pint jar, put the immersion blender in the mayo jar right to the bottom. Start the motor and as it is blending, ever so slowly, raise the blender upward. This has the same effect as drizzling the oil into the regular blender slowly. If you start the blender anywhere other than at the bottom, you run the risk of having your mayo separate on you. If you raise it too fast – same thing.
You’ll be able to see the mayo form beautifully as you raise the hand blender to the top. Cover the jar and refrigerate. A lot easier clean up too.
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
variation to use in a fajita rice bowl: I use the sour cream and mayo to make a nice light white dressing that cools the hot chili spice. I add the salsa on top of it for extra flavour, colour and zip. In this picture, I have drizzled a little candied jalapenos (Cowboy Candy) over top.
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 teaspoon 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 before you start making the tzatziki 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 generally use Thrive Life freeze dried diced Cucumbers. So much easier. 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 2 T olive oil – divided. Mix one tablespoon oil into the tzatziki and drizzle the other on top in the bowl at presentation. * if you’re using freeze dried cucumbers, add 1/4 teaspoon salt
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 a good week. * the only time I use fresh cucumbers is when I picked them fresh from my garden minutes beforehand. Otherwise, I use freeze dried.
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.
~
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.
Today’s challenge (which was Day 5) started with an unexpected twist: A drunk driver struck a power line near our house, and the entire neighborhood is without power for the entire day.
We were tasked with cooking a nice meal for our family and keeping them entertained without the convenience of electricity. It was a reminder that emergencies can happen at any time, and preparedness is about adaptability and resourcefulness. The Goal was to: Practice powerless cooking techniques, using appropriate lighting, and to find meaningful ways to spend our time without the use of power.
Our tasks were to:
Cook all three meals without electricity
Make a NICE dinner from scratch. No opening a can of soup, eating cereal or a peanut butter sandwich. Yes, I know those are viable meals now and again, but for today, that’s a cheat. Remember, you might have water, but you don’t have hot water – that requires power for your hot water tank.
How do you entertain your kids all day without their usual pattern?
How do you tell time? Get up in the morning? Get your kids off to school?
How do you keep your phone charged?
What is your source of light all morning, afternoon and evening?
Do something fun with the people who live in yourself that does not involve power. Tell me about it.
Do up an inventory of your fuel storage. What kind of fuel do you have? How many days of meals could you expect to cook with the fuel you have stored?
A power outage will disrupt communications – your ability to reach out as well as your ability to be aware of what is happening around you. It will close retail businesses including grocery stores, gas stations, banks and other services. It will cause food spoilage dependent on fridges and freezers, and prevent the use of many medical devices.
How did you do? Have you been in a situation in the last several years when power really was cut off for a period of time? If so, how did you do then? And did that help you prepare for this scenario?
What kind of items do you have in your house to assist you to prepare a meal without electricity have light without electricity in the winter – have heat without electricity What would you do about the food you currently have in your fridge? or freezer?
what to do?
1. Check whether the power outage is limited to your home. If your neighbours’ power is still on, check your own circuit breaker panel or fuse box. If the problem is not a breaker or a fuse, notify your electric supply authority. Do you have the phone number along with other emergency numbers handy?
2. If your neighbours’ power is also out, find out how far reached the outage is. Make a couple of calls to other neighbours or nearby friends. Can you access a local radio station on your phone? From your car?
3. Turn off or better yet, disconnect all tools, appliances and electronic equipment, and turn the thermostat down to a minimum to prevent damage from a power surge when power is restored. Also, power can be restored more easily when there is not a heavy load on the electrical system.
4. Turn off all lights, except one inside and one outside, so that both you and hydro crews outside know that power has been restored.
5. Don’t open your freezer or fridge unless it is absolutely necessary. A full freezer will keep food frozen for 24 to 36 hours if the door remains closed.
6. NEVER use charcoal or gas barbecues, camping heating equipment, or home generators indoors. They give off carbon monoxide. Just because you can’t smell or see it doesn’t mean its not there. Carbon monoxide can cause health problems and is life-threatening.
7. Never leave lit candles unattended and keep out of reach of children. Always extinguish candles before going to bed. Always have proper candle holders.
8. Assuming you planned ahead, and have a battery-powered or crank radio, listen for information on the outage and advice from authorities.
9. Make sure your home has a working carbon monoxide detector. If it is hard-wired to the house’s electrical supply, ensure it has a battery-powered back-up.
10. Protect sensitive electrical appliances such as TVs, computer, and DVD players with a surge-protecting power bar.
Thinking ahead: BEFORE a power outage, make sure you have these basic items on hand
– a flashlight or two – batteries – candles and/or kerosene lamps with extra kerosene – battery powered or windup radio – fully charged phone with fully charged power banks – water and non-perishable food – an analog clock (battery powered or wind up) – a means of cooking if power is out for very long – consider your dependence on the fridge and freezer. Do you have easy to eat food in your pantry, not just the fridge? In my world, if the power goes out in the winter, there must be another source of heat, or you need to get outta there. Have a plan. In different climates, I assume you’ve gotta come up with a way to get out of the heat
let’s talk about light
In my world in the summer, its light till very late, so a light source isn’t as important, but in the winter it will be dark from 5 PM to 6 or 7 AM. That means that a light source is critical.
In our case, we have flashlights that we use in the trailer, but rarely in the home. We prefer kerosene lamps as they light up a room for hours. We have small inexpensive flashlights in the house that come in handy when the kids want to sleep in the tree house in the summer, or if we need to check on something outside, or if (heaven forbid) the power goes out and we need to see the lamps to light them. They’re always on a shelf by the back door, where the matches and the barbeque lighter are.
For the most part, its gonna be lamps for us. The first house we bought in our early years of marriage was an old one. Very old. Older than my dad (which at the time seemed exceptionally old). It had only one electrical outlet in the kitchen (other than for the fridge), so electrical kitchen appliances weren’t an option for me. And for some reason, nothing to do with our house – but a lot to do with our small little town, our power went out frequently. Having a gas stove was super handy – we just had to light it with a match. And we came to rely on kerosene lamps, which we had in every room. Those were good lessons for us, and it created a bonding relationship with lamps.
The thing I like most of all about having kerosene lamps is that they are hidden in plain sight so we never have to go looking for them. These two are in our living room, and there is a third one in the same room but out of this picture. It’s an easy thing to light them and set them when needed, and there is spare oil on hand.
We have other lamps in the kitchen/dining area, in the family room, in the hallway and in the master bedroom. Each have their resting place on a shelf or table and are part of the decor so never really stand out. We also have assorted candles with holders, and a few 24 hour lamps.
let’s talk about entertainment
One can see why our pioneer ancestors retired early for the night, keeping the house lit and warm for long hours at night is not practical. So we can assume that with no electricity, we’ll be going to bed much sooner. Our prior sources of entertainment will now become emergency only resources. But still – what do you do from 5:00 till bedtime?
Actually, as inconvenient as it sounds, it also sound like heaven to me. No distractions. Time to bond with those you share a living space with. Back in the day, when we were without power from time to time, our kids were toddlers. I recall sitting together under a blanket in the living room and reading aloud by the light of a lamp. I recall having Dan’s mom and brother and sister over on a Christmas Eve, playing cards at the table by the light of a lamp. These are pleasant memories.
Young children? Have some quiet table games on hand to play with a single light source, or read a book together. Older children? Same things, just different games and different book. Adults? Same things. Life just got simpler.
How are you going to tell time? We’re so dependent on our phones, computers and other devices for telling time that many kids cannot even read an analog clock. Not a good idea. You should have a battery or wind up analog clock that you can depend on for accurate time.
Follow the examples of people of yesteryears when it came to heat and light. Sleeping when its dark saves on fuel. Plain and simple. Learn how to conserve.
lets talk about heat
This is very important in the world I live in. And ensuring your heat source is properly vented is a matter of life and death. Carbon Monoxide is still a killer; a silent, odourless, invisible killer. It has no conscience and no preference – it will kill indiscriminately. We had a very close call with Carbon Monoxide when we lived in that old house. Click HERE to read about it. Suffice it to say that our respect for this silent killer is high. So what are you going to do? What is your plan for heat?
For us, we settled on a wood stove. The advantages are maximum heating potential with minimum heat loss compared to a fireplace. We chose one that had a flat surface suitable for cooking, should we need that in the winter time. We had it professionally installed to eliminate or reduce our chance of inadequate exhausting (back to that carbon monoxide problem). A few Novembers ago, we came home one late Saturday night to a very cold house. We weren’t alerted because it was late and we went straight to bed, but by morning it became evident we had a problem. Our furnace was not working and we guessed it had quit some time the previous day. The first thing we did Sunday morning was light the woodstove downstairs. Our plan had previously been to close off the upstairs if needed and live primarily downstairs with the heat source, but we were surprised at how sufficiently that wood stove heated the whole house. It’s possible had we been in January or February, pulling off some of the brutal temperatures that can happen in our area, that we may very well have had to close off the upstairs as planned. As it happened, we needed a part for our furnace that had to be ordered, and we were without it till Tuesday early evening. That was a tremendous test-case scenario. One never really knows how effective your heat source is going to be, so best to come up with a few options about implementing it.
Evacuation is more likely going to happen during winter months, when plummeting temperatures can make a house uninhabitable. Although a house may be damaged by freezing temperatures, the major threat is to the plumbing system. If a standby heating system is used, check to ensure that pipes are warmed sufficiently.
If the house must be evacuated in cold temperatures, you can protect it by taking the following precautions:
1. Turn off the main breaker or switch of the circuit-breaker panel or power-supply box. 2. Turn off the water main where it enters the house. 3. Drain the water from your pipes. Starting at the top of the house, open all taps, and flush toilets several times. Go to the basement and open the drain valve. Drain your hot water tank by attaching a hose to the tank drain valve and running it to the basement floor drain. *Note: If you drain a gas-fired water tank, the pilot light should be turned out – call the local gas supplier to re-light it. 4. Unhook washing machine hoses and drain. 5. Do not worry about small amounts of water trapped in horizontal pipes. Add a small amount of alcohol or antifreeze to water left in the toilet bowl, and the sink and bathtub traps. 6. If your house is protected from groundwater by a sump pump, clear valuables from the basement floor in case of flooding.
lets talk about cooking
#1 – keep your fridge and freezers closed as much as possible. Every time you open them, you lose time that they will be able to stay cold. If we’re only talking about a few hours or a day or two, it’s relatively easy to deal with, but if it goes on for days, you’re going to have a big problem keeping your freezer frozen. Yes, there are some with a generator, and if you’ve got one, then awesome. We don’t.
You’ll want to use up your perishable food in the fridge right outta the gate. At least you know what you’ll be eating that first day. Does it need cooking? If so, what’s your plan?
In our case, if its in the summer time – its the barbeque outside. In the dead of winter, while the woodstove is burning all day, we’ll use the stove top. In the in between times, it will be a little more challenging because we won’t want the heat of the woodstove in the house. It may be that the best we can do with the barbeque OUTSIDE is to heat water. In that case, you’d be glad to have some freeze dried meals on hand. All they require is water to ‘refresh’, not even hot – although hot is soothing and a lot more pleasant. I highly recommend getting some to have on hand for just such an emergency. With a 20 year shelf life, you don’t have to worry about them timing out on you anytime soon.
Having said that however, it is a very good idea to be familiar with the meals ahead of time by sampling them. Also, they are great resources to have when you need a quick meal on a busy night. Hot water + 10 minutes is all they take. They’re also perfect for camping, hiking or in your 72 hour kits.
BEGINNER level – starting from scratch!
7 tips for Beginners
Buy a good flashlight or alternative light sources. Make sure you have spare batteries or extra oil. Matches and/or lighters are a must.
Buy some nourishing good quality meals that just need water. Hot water makes hot meals, but we can live without HOT for a few days if necessary.
Be prepared to not rely on your fridge for everything. Consider using “instant milk” from time to time so you can make it up in small amounts when needed, rather than having a large container of milk in your fridge.
Think about how will you spend your evening hours without electricity. You need more than light. You need something to DO. What will you do for a couple hours every evening?
Do you have a power bank to recharge your phone? Is it fully charged? Do you know where it is?
Do you have a non-electric clock? If not, get one.
Have a PLAN for “in-case-of”. What will you do if the power is expected to be out for more than two days? Depending on what your living circumstances are: apartment? townhouse? single family house? your plan will be unique to you. Will you have to leave your home? Where will you go?
INTERMEDIATE level – incorporate the basics and begin filling in the blanks
5 Tips for Intermediates
Plan to have some Instant Meals in your pantry for quick nourishing ‘just-add-water’ breakfasts, lunches and dinners.
Plan ahead to prepare a good variety of Meals in a Jar (MIJ) to have on hand in your pantry for nourishing meals that take minimum time to cook.
What is your planned light source? Flashlight: Buy a good one or two or three. Coal oil lamps: Buy a good one or two or three.
Create a plan to acquire a non electric source of heat.
Learn how to turn your water off so that you can do it if needed.
Do you have a battery or wind-up radio? Get one.
ADVANCED level
Tips for those who are more Advanced
If you have a generator, be SMART and implement these basic safety rules. They very well could save your lives. – Yes they are helpful when the power goes out, but generators go hand in hand with carbon monoxide. They should always be used OUTDOORS and at least 20 feet away from windows, doors and attached garages. Don’t cut corners here. – Install working carbon monoxide detectors on every level of your home. – Keep the generator dry and protected from rain or flooding. Touching a wet generator or devices connected to one can cause electrical shock. – Always connect the generator to appliances with heavy-duty extension cords. – Let the generator cool before refueling. Fuel spilled on hot engine parts can ignite. – Follow manufacturer’s instructions carefully.
Preparedness is a Journey, and the journey is always more pleasant when you have a good support system. As always, 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 on your Water Storage Journey and 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.
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. 
