Wednesday, May 14, 2008
Sunday, May 11, 2008
As for the website--I will probably continue to blog about my food storage experiences. (Unless the new food storage guru wants to take it over--then I will happily hand over the reins.) Heaven knows that I still want to discuss the merits of Quinoa--my new favorite "super food."
Monday, May 5, 2008
My goal over the last year has been to make food storage fun and "main stream." Sometimes my announcements and newsletters are a bit goofy, but this effort is supposed to be fun. This is something we can get excited about! I love finding new "food storage recipes" or going down to the storage room to count my cans. One of the happiest days of the year was when I filled up my water barrels. I would bet that those who have gone to the food storage center with me have found it to be a hoot. Just ask the Farnsworths--they are my most loyal participants. Have you not noticed their happy countenances, the bounce in their step, and the brilliant sunshine that follows them everywhere? That is just what happens when you get into the food storage experience! Check out my latest bread making party on www.onlinebucket.blogspot.com. You'll never see a happier baker!
Silliness aside, I hope you understand the seriousness of this effort. There has been a significant run on grains lately that has invited a bit of global hysteria. I imagine that "this, too, will pass," however, it does remind us how fragile our world is. Our job isn't to predict the future or protract current events to enormous proportions, but merely to follow the prophets' counsel to lay up in store. I liken food storage to tithing--it is fire insurance. Remember, the only time you need insurance is when it's too late to apply. Don't wait, my friends--make a plan and do it. If you don't know where to start, just ask me!
The blog has an enormous amount of resources. Recipes, tips, and links to many sites have been made available.
Monday, April 28, 2008
In this picture I am pouring my premeasured wheat into the grinder. It really is magical! Notice the concentration of the subject and the kitty magnet on the fridge.
A careful cook overseeing the kneading process. I really need a bigger mixer. I would love to make 4 loaves at a time.
Hmm, the finished product. Yummy! See how it makes you feel when you make your bread!
The King of the Kitchen showing off--righteous pride!
The two bakers! Check out the garb! We really know our way around the kitchen.
There really is nothing better. Husbands, please be warned. If you make the bread, don't think your wives will offer to help clean up the mess--it doesn't happen!
Saturday, April 12, 2008
I know a lot of people who claim they have a “ton” stored. I find they feel safe and secure knowing they have a bunch of food in the pantry. However, when push comes to shove, most people have no idea how much of the essentials they have and how long it would actually last. Even worse, they have never sat down to calculate how much they need or made a plan to start accumulating. It's no different from retirement planning or even cleaning the house. You identify what needs to be done, make a plan as to how you will accomplish your goal, and then do one thing at a time.
So here are the steps:
- Figure out how much you need. There are calculators galore, if you can't find one, give me a call today. If you are just starting, work first on gathering a three-month supply.
- Quantify how much you have. That's right—you start at one (1) and just proceed sequentially until you've counted your food storage.
- Compare what you need vs. what you have. First ensure you have a three-month supply then figure shortages for a year's supply.
- Start at the top of the list and gather items systematically until you have everything you need. Rome wasn't built in a day and neither is your food storage. Don't stress about it—just make a plan and stick to it.
Please utilize the website---www.onlinebucket.blogspot.com. I am posting tried and true recipes as well as cool food storage links. I am also begging you to give me your recipes that are food storage-ish. I am proud of all you who have stepped up and started a serious effort in following the prophets' counsel to get a year's supply. I know you will be blessed for your efforts in ways you will never guess.
Rolling in dough,
P.S. The Bucket is one year old this month—if you've been missing out you can catch up on the website.
Tuesday, March 18, 2008
Wednesday, March 5, 2008
1 1/3 cups water
3 tablespoons vegetable oil
3 eggs separated
Preheat waffle baker. Combine WHEAT MIX, water, oil and egg yolks. Beat until just blended. In medium glass or metal bowl, beat egg whites until stiff (or until you give up) Fold into wheat mixture. Bake according to waffle baker instructions. Makes 3 or 4 large waffles.
FOR PANCAKES: Omit oil and 2 eggs and increase water to 1 1/2 cups instead of 1 1/3.
3 cups WHEAT MIX (see recipe below)
2 tablespoons sugar
1/2 cup of raisins or cran-raisins (I've never added these--I'm a wimp)
1 egg slightly beaten
1 cup water or apple or orange juice (I like using apple juice--Kristy says there is zero difference)
Preheat oven to 400. Butter muffin pans. In bowl, combine WHEAT MIX and sugar. Blend well. Combine egg and liquid together in small bowl. While not officially part of the recipe, I add about 1/8-1/4 cup of honey. Yummy! Add all at once to dry ingredients. Stir until just moistened; batter should be lumppy. Bake 15 minutes. Makes 12 muffins.
9 cups of whole wheat flour (Grind about 6 1/2 to 7 cups of wheat)
1 1/2 cups of instant nonfat dry milk
1 tablespoon of salt
1 cup of sugar
1/2 cup wheat germ (optional)
1/4 cup baking powder
2 cups vegetable shortening
In a large bowl (and I mean large), combine whole wheat flour, dry milk, salt, sugar, wheat germ and baking powder. Mix well. With a pastry blender, cut in shortening until evenly distributed. Put in a large, airtight container. (I usually use one of my empty wheat cans with a plastic lid) Label. Store in a cool, dry place. Use within 10-12 weeks. Makes about 14 cups of wheat mix. We have had zero difficulty in using the mix in the required time. With all the muffins and pancakes we eat, it is gone in a flash.
Grind about 5 cups of wheat and set aside. (Depending on grinder you may need more or less--experimentation is the key.) In mixer bowl, mix on low with a bread hook:
- 2 cups of warm water
- 1/4 cup vinegar (apple cider or white distilled)
- 3 1/2 cups of whole wheat flour
In small bowl, combine & set aside:
- 1/2 cup warm water
- 1 tsp honey
- 1 packet active dry yeast
When the dough in the mixer has formed some gluten, add:
- 1/4 Tblsp salt
- 1/4 cup vegetable oil (canola or olive)
- 1/4 cup honey (measure oil first, then the honey won't stick) This is where I stray from the recipe a touch. I like to put in more honey than suggested. I probably use a little more than 1/3 cup total.
Continue to run the mixer. When the yeast mixture has at least doubled in height, turn off the mixer and add:
- the yeast mixture
- 1 1/2 cups of additional whole wheat flour
Start the mixer slowly so everything doesn't end up on the ceiling, then add up to 1 1/2 cups more flour (sometimes you need to add more), all the time allowing the mixer to run on low. You are watching for the dough to clean the sides of the bowl. Once you are satisfied that this is happening, set the timer for 10 minutes and let it knead. When the ten minutes is up, turn off the mixer and let the dough rest for 15 more minutes (this can be eliminated if you are in a hurry--but I don't recommend it). While you are waiting, prepare your pans by lightly coating with oil. Pour a small amount of vegetalbe oil on the counter to prevent sticking and dump the dough on the counter, then divide into two loaves. Allow bread to rise in the pans on the counter for 30 minutes, or until the dough is above the top of the pans (sometimes my loaves grow really well, sometimes they are slow going--don't worry--after 30 minutes, call it good). Preheat the oven to 350 and turn it down to 320 as soon as you put the bread in. Bake for 40 minutes.
About the order of ingredients and other things: Salt hampers the formation of gluten, so it is not added at the beginning. Vinegar is a natural dough enhancer.
I want you all to give the recipe a try. I have loved the bread! I eat it warm--nuked or toasted--with honey or jam.
Recipe submitted by Julie G
*2 cups whole wheat berries, cooked
1 clove garlic, minced
1 lb of hamburger
1 tsp cumin or oregano
1 cup onion, chopped
1 qt. jar tomatoes or 2 –16 oz diced tomatoes (I drain a little juice off of the tomatoes)
½ cup green pepper, chopped
1 tsp. chili powder
2 – 8 oz cans tomato sauce
1 tsp. garlic powder
1 sm can chopped olives
2 cups grated Jack cheese
Brown hamburger with onions and green peppers in large skillet. Add wheat along with spices. Stir in tomatoes, sauce, and olives. Simmer for 30 minutes. Place in an oven proof casserole dish, to with cheese and bake at 350 degrees for 30 minutes. Serves 8
*To make wheat berries you simply cook in crock pot on low over night. 2 cups water to 1 cup of wheat.
Whole Wheat Rolls
¾ cup scalded milk
3 tablespoons margarine
¼ cup honey
2 teaspoons salt
¼ cup water
1 pkg. yeast
2 cups white flour
1 cup whole wheat flour
Combine scalded milk, shortening, honey and salt. Add yeast to water, stir to dissolve. Add to milk mixture; add beaten egg; blend in half of the flour. Beat well. Add remaining flour and mix well. Knead on slightly floured board until smooth (or I let it mix in my mixer for 6 or 8 minutes). Place in slightly greased bowl, cover and let rise until double in bulk. Punch down. Form into rolls. Let rise until doubled. Bake at 400 degrees for 10 minutes, then reduce heat to 375 for 10 more minutes.
Submitted by Naoma M
Sunday, March 2, 2008
One of the main impediments that delayed my water storage was obtaining my RV hose to fill the barrels. I drove down to the certain RV dealership in Kaysville and found a 50-foot retractable RV hose. It worked perfectly! Within 45 minutes, I had enough water to last my family several weeks. The whole time I asked myself, “Why did I wait so long to do something so easy that could tremendously affect the well-being of my family?”
As I finished up my project, I was absolutely giddy. I was humming, smiling from ear to ear, and my toes were tapping. I spent the rest of the day driving up to Big Sky, Montana to go fly fishing—a justifiable reward for my noble efforts.
My next project is kerosene. Unfortunately, this is the most expensive item for your preparation needs. It is easy to find but takes a bit of cash. I suggest getting about 15 gallons to start, along with a high efficiency kerosene heater. That will last you a few weeks. It isn't perfect, but it may last long enough for the gas company to restore your utilities. Once you get the basics, you can add to it 5 gallons at a time. If you look on http://www.onlinebucket.blogspot.com/, you will see what a certain ward member did with his kerosene. The man is a genius!
Sunday, February 10, 2008
To kick off this edition, we have one matter of business we must discuss. Our ward has been asked to serve in the cannery on February 21st from either 7:00am to 10:00am or from 8:00am to 11:00am. In total we need 4 sisters and 4 brothers. We will be working on a beef stew assignment which means we will probably be able to buy up to three cases per volunteer. As many of you already know, beef stew is truly a meal in a can. People with beef stew in their storage have no fear about what the future brings! Please call me to reserve your spot! Remember, at the temple you make your covenants; at the cannery you keep them!
On a different note, I have been thinking a lot about how food storage fits in the bigger picture of the gospel. Other than just emergency preparedness, gathering and utilizing your food storage shows obedience and a willingness to follow the prophet. Once your storage begins to really accumulate, there is a great comfort and reassurance which casts out all fear. Personally, I don't have everything in place. There are still a few key elements that my family is lacking and I feel a gnawing discomfort. Granted, my imagination is quite vivid, but if disaster struck and we were not prepared, I could just see my wife and kids looking at me with fear in their eyes. I don't want my lack of preparation to add to their fear. “By divine design, fathers are to preside over their families in love and righteousness and are responsible to provide the necessities of life and protection for their families.” It is this sentence from the Proclamation that teaches me that food storage is a priesthood responsibility. (More on this in future Buckets). If that isn't enough, consider this, “Husbands and wives—mothers and fathers—will be held accountable before God for the discharge of these obligations.”
On the lighter side—The Bucket is now globally syndicated via the World Wide Web! People across the country and around the world are “surfing the site.” No autographs please. There are some useful links on the site. Please check it out—http://www.onlinebucket.blogspot.com/. While deeply religious, it isn't a church-sponsored site.
If you don't already know, I love you all. You have blessed my life so much. I am attempting to make what has usually been considered a “dull task” at least a bit entertaining. Please use me as much as possible. Whether it is with family home evenings, bread-making parties or wheat-sprouting extravaganzas, I am willing to do whatever it takes to help your family. Give me a call if you are stuck.
Thursday, January 24, 2008
Here are three words that describe the “New and Improved” Andrew:
Hoarder—I have developed a nasty habit of buying food in excess to store in the basement. I find it electrifying to go downstairs and count my cans! It is a wonderful sense of accomplishment when I have reached the right amount of a certain type of food.
Impulse shopper—A few days ago, we were at a certain “Big-Box Super Center” enjoying the free market society. I could have made a special visit to the flat screen TVs, the automotive section or even the dress sock isle, but no, I really wanted to grab some more yeast. Did you know there is regular yeast, quick yeast and instant yeast? Amazing. I went to Costco to pick up a few things for Kristy on Friday. I came home with three buckets of wheat. Not on the list—complete impulse buy. Kristy sent me to the grocery store for frozen vegetables and I came home with a bunch of MRE's and dehydrated foods.
Baker—I have been developing hobbies over the last couple of years. I really enjoy reading and fly fishing. Over Christmas, I made my first batch of whole-wheat bread using my wheat grinder and now I'm hooked. I've made pancakes, muffins, and 6 loaves of bread. The bread has become my new favorite treat. Kristy's Bosch mixer will soon become Andy's Bosch mixer. Much to Kristy's dismay, the bread making is now a weekly tradition! The only thing I need now is my own apron.
Making a lot of dough,
The Little Red Hen
One summer day the Little Red Hen found a grain of wheat. “A grain of wheat!” said the Little Red Hen to herself. “I will plant it.” She asked the pig: “Will you help me plant this grain of wheat?” “Not I!” said the pig. “Then I will plant it myself,” said the Little Red Hen. And she did.
Soon the wheat grew tall, and the Little Red Hen knew it was time to reap it. “Who will help me reap the wheat?” she asked.”Not I!” said the pig. “Then I will reap it myself,” said the Little Red Hen. And she did.
She reaped the wheat, and it was ready to be taken to the mill and made into flour. “Who will help me carry the wheat to the mill?” she asked. “Not I!” said the pig. “Then I will carry it myself,” said the Little Red Hen. And she did. She carried the wheat to the mill, and the miller made it into flour.
When she got it home, she asked, “Who will help me make the flour into dough?” “Not I!” said the pig. “Then I will make the dough myself,” said the Little Red Hen. And she did.
“Who will help me bake the bread?” said the Little Red Hen. “Not I!” said the pig. “then I will bake it myself,” said the Little Red Hen. And she did.
After the loaf had been taken from the oven, it was set on the windowsill to cool. “And now,” said the Little Red Hen, “who will help me eat the bread?” “I will! said the pig. “No, I will eat it myself!” said the Little Red Hen. And she did.
Don't be a pig!
Life is interesting. Depending on who you listen to, we are either in the best of times or the worst of times. Some might be looking too close and some are not looking at all. Some are ruled by fear while others seemed to be asleep at the wheel. Some of us want to hide, while others throw caution to the wind. Let us not be ruled by fear or procrastination; let us be driven by simple faith and obedience. The gospel of Jesus Christ is a gospel of good news and preparation. We must prepare ourselves spiritually and temporally. We prepare not because we fear the future, but because being prepared is simply who we are as Saints.
I am concerned that some members of the ward are getting overwhelmed with the entire food storage/emergency preparedness issue. Depending on who you listen to, it seems that if you don't know how churn your own butter or make soap from horse hair, you are in a lot of trouble. Please understand that the Lord is asking us to first obtain a three month's supply and then complete our year supply. No one will go hungry because they can't make wheat burgers. Frankly, I don't think we will be making them any time soon.
Luckily for me, I'm married to the most grounded person I know. She is the epitome of balance and temperance (unless it involves chips and salsa). She has taught me to only worry about the things that I can control. Oil prices, the dollar, George Bush and global warming are all things over which I have little control. I can learn to make bread. I can find fun things to add to my food storage. I can learn as I go. I will be blessed because I simply kept the commandment. Remember, Nephi didn't know how to build a ship until they came to the shore. One step at a time, my friends.
Next week I will be passing out order forms for the food storage party. We will have two stations on Saturday, December 15th from 2-4pm. We will need at least 10 volunteers! While I would love the entire ward to participate, you don't have to attend to order food.
Can you feel it? There's something special in the air. It's electric! It feels like the growing excitement of game day. I'm feeling a spring in my step! Ooh, goose bumps. You feel it too, don't you? Rumor has it there is another food storage party in Ogden on Saturday, December 15th from 2:00pm to 4:00pm. We will have two stations which means we'll need at least 10 volunteers. This will allow us to can an enormous amount of food. We will be passing out sign-up sheets and order forms in mid-November. Start saving your pennies! Wheat—a wonderful gift for the whole family!
The stake has a couple of food storage and emergency preparedness activities that are coming soon. One activity that I am really excited about is a wheat demonstration. They will have various examples of practical uses and recipes for wheat. I think someone said they will show us how to make wheat burgers. Won't that be thrilling! Being raised a Michigander and not always a Mormon, how was I supposed to know you can make wheat burgers? When I get more info, I'll pass it on.
On a different note, do you pay much attention to the world economy? When you get the paper, are commodity prices the first thing on your mind? Have you thought about the wheat production in domestic and foreign markets? Here's a recent headline I read just the other day, “Global wheat supply shortage spikes prices, worries importers.” Canada, Australia, and Russia report monumental drops in their wheat production. There are many factors at play, but the most alarming factor is severe drought.
If that doesn't get your attention, let me leave you with these words from President Spencer W. Kimball, “Let's do these things because they are right, because they are satisfying, and because we are obedient to the counsels or the Lord. In this spirit we will be prepared for most eventualities, and the Lord will prosper and comfort us.”
It's finally happening! That's right, the Food Storage classes are finally scheduled. Mark your calendars, clear your schedules, and figure out where we live. On August 23rd and 24th, we will be having a course for rookies. The party begins at 7pm and the vanilla ice cream will be floating in A&W promptly at 7:45. You only have to come to one night—unless of course you want floats two nights in a row.
While at the Food Storage Center in Ogden, I asked for some more information cards explaining how much of each food item to gather for a year's supply. I was informed that they didn't have any more because the Church was changing its emphasis from a year's supply to a three month supply! I asked the missionary to speculate as to why this was and she looked at me with a sad face and said, “If the church can't get people to store a year's supply, maybe they would be willing to at least do three months' worth.” I imagine that the Church is striving to simplify the process in order to encourage members to at least get started. It is important to note, that on all the literature, the Church still states that once the three month supply is obtained, members should continue until the one year supply is completed!
Here's a thought on water: get some! We are instructed to have at least 14 gallons per person for a two-week supply. Please note that this will only cover the basics for survival. You are on your own for finding water for personal hygiene and washing clothes and dishes. Moreover, if the need for water is longer than two weeks, do you have a plan for longer term water needs? Please don't say “bleach.” I suggest buying chlorine at a pool supply store. The lesson is that the chlorine “goes away” while the cleaners and detergents in bleach remain. I currently have seven 5-gallon containers and a 55 gallon barrel. I want to have some portable water in case of evacuation. Do not store your water directly on the cement floor or near gasoline—put them on 2x4s.
As I consider food storage, it really is an interesting issue. Are you really going to need it? I have life insurance coverage from which I still haven't seen any benefit. What a waste of money! I pay for homeowners insurance and I've never filed a claim. Once I get the house paid off, I'm going to cancel the policy because I'll never use it. I'm going to take a trip on a new luxury ship called the Titanic—that thing is so massive, it will never sink! I think I'm going to throw out the wheat and water, and just store Zingers and root beer because I will only store what I eat! In all honesty, I hope I'll never have to use my food storage, but if I do, I don't want my wife and children to go without because I didn't follow the counsel of the prophet!
Love you all and hope you have a wonderful summer. If you need any help with your storage needs, let me know!
This month, we have two ways to help you do just that! On Saturday, June 23rd, we will be having another food storage activity in Ogden. The party will start at 11:00am ending at 1:00pm. We will need 4 volunteers with one person willing to make use of their pickup truck for deliveries. Please contact Andrew. The main items will be wheat, rolled oats, sugar, and macaroni. Other items will also be available if you would like to order!
That leads me to this month's topic—goal setting. In Proverbs 29:18 it says that “where there is no vision, the people perish.” I think the first step is to have a “vision” of what you want to accomplish. In our storage room, I have a plan as to where everything is going to be stored and how much I need. I obviously have a long way to go, but I can “see” it coming together. In preparation for June's trip to the storage center, I am considering what items I can obtain to help get me closer to “fulfilling the vision.” By doing so, I keep motivated and driven to fulfill this important commandment.
Over the next couple of months, we will be hosting a couple of food storage workshops. One will be for “rookies” and the other for “seasoned vets.” The rookie workshop will cover how to calculate the amount of food needed, what type of food to store and general strategies on how to store it. Those who attend will set goals on what to accomplish first and develop a plan to meet the goal. Many times we complicate the task so much we fail to even get started. The direction from the church is simply to have a year's supply of food. There are some like me who mistakenly think they need to learn how to harness the energy of the sun to produce their own water, dig a fallout shelter, and grow corn to produce their own ethanol without first fulfilling the initial counsel from the First Presidency. The vet's workshop will cover advanced storage techniques, food preparation, and “life management” during a long-term crisis. You are all invited to one or both workshops—stay tuned for time and location.
Finally, on Saturday, June 23rd, we will be having another food storage activity in Ogden. The party will start at 11:00am ending at 1:00pm. We will need 4 volunteers with one person willing to make use of their pickup truck for deliveries. Please contact Andrew. The main items will be wheat, rolled oats, sugar, and macaroni. Other items will also be available if you would like to order!
There are two methods to acquiring your food storage: 1) buy a little at a time or 2) save your money and go on a wild spending spree to finish it all at once. Since I find it fun to spend a lot of money quickly, I've chosen the latter option. The only issue remaining is how much of everything to buy. Until recently, the church had a great calculator that helped you figure out exactly how much of each product you needed. It seems they've replaced it with a more general tool. There is still a worksheet that you can use that will guide you in this process. When you are ready to calculate how much you need, give me a call if you would like assistance.
The other thing to consider is how you will prepare the food in an emergency—no gas or no power. Learning how to make bread during a crisis probably is not a very calming activity. Once you start your food storage, consider practicing/finding recipes and cooking methods assuming you have no electricity or gas in the house. If you need some helpful tips, give me a call.
Finally, this Friday, April 20th, we will be having another food storage night up in Ogden. The party will start at 5:00pm ending at 7:00pm. We will need 4 volunteers with one person willing to make use of their pickup truck for deliveries. The main items will be rolled oats and sugar. Other items will also be available if you would like to order!
It is a delight to be a part of your ward! On Sundays, I look around at all of you and consider myself lucky to be among so many wonderful people. You truly are the elect of God and are remarkable in every way. Please allow me to serve you in my capacity as the “Food Storage Guy.” If you need to find someplace to start, give me a call!