This month I have come across something that might interest the more adventurous person and especially those who are looking to save some money. It is a homemade laundry soap recipe. . . . One of my co-workers mentioned she had tried this and I had her send me the recipe. However, please note: I am putting a disclaimer out before I print the recipe, “I HAVE NOT TRIED THIS OUT!” So here goes. . . .
HOMEMADE LAUNDRY SOAP
1 bar Fels Naptha soap, grated
1 cup Washing Soda (Arm and Hammer)
1 cup of 20 Mule Team Borax
5 gallon bucket
Grate the bar of Fels Naptha. Place grated Fels Naptha in a saucepan and cover with water (approx. 6-8 cups). Heat on low until dissolved. Add 1 cup washing soda and 1 cup Borax and mix well. Pour mixture into a 5 gallon bucket. Fill the bucket with warm water, stop when you get within 3 inches to the top. Stir well. As it cools, it will thicken. Use ½ -1 cup per load. Safe for use in H.E. Washers. Yields approx. 75-100 cups.
The Washing Soda is available at Macey’s. The Fels Naptha soap can be found in most stores.
Continue Reading »
Saturday, August 1, 2009
Sunday, July 26, 2009
From Jim Dodds
Preparing for an emergency can be a hassle and sometimes cause headaches. The main reasons that food storage cause these headaches are: 1) Rotating your food and sometimes having to throw stuff away, 2) It takes too long to prepare, 3) You want it to taste good of course, 4) A whole year supply takes up too much room, and 5) The price.
These five things don't have to be a headache. Whether you have none, a little, or a lot of food storage it is worth it to look into the freeze dried method as the food takes care of all these problems and you won't have to worry about them for another 25 years because that's how long they will last on your shelf.
For a free consultation and free taste of the product give Scott a call and you can set up a time to meet.
Scott
(801)836-2857
Continue Reading »
These five things don't have to be a headache. Whether you have none, a little, or a lot of food storage it is worth it to look into the freeze dried method as the food takes care of all these problems and you won't have to worry about them for another 25 years because that's how long they will last on your shelf.
For a free consultation and free taste of the product give Scott a call and you can set up a time to meet.
Scott
(801)836-2857
Continue Reading »
Wednesday, July 1, 2009
From Carolyn Mackay
It has been a few years since the Provo Canyon Ward had a summer party with Dutch Oven cooking. I was thinking about that this summer and remembered many of the good food we enjoyed eating. Since we are right in the middle of summer, if you or your family have not enjoyed a Dutch Oven meal I thought I would encourage you to do so. It is a great family activity, ---all can be involved in the preparation and cooking of the meal. Not only is it good cooking, but also good practice for times when you may not have that electric or gas stove/oven to cook on.
Some Dutch oven tips: (Thanks to the booklet: 3 Steps to Family and Neighborhood Emergency Preparedness.)
1. New Dutch Ovens must be seasoned for the first time. This helps keep them from rusting and food sticking. Usually information comes with your new Dutch oven to do this, but just in case, here is a reminder. Wash in mild soapy water and scrub well to get factory residue off. Dry off, and then grease it using a thin coating of solid vegetable shortening (Crisco) or vegetable oil. Cover both the inside and outside of the Dutch oven. (A paper towel works great for this.) Then put in your home oven upside down and bake at 300-350 degrees for 1 hour. When the hour is up, turn off heat and let the Dutch oven cool on the oven rack. When cool, remove and wipe out excess oil.
2. Avoid cooking foods with a heavy water content or high in acid content, such as tomato based foods, the first few times. Whenever you cook a cobbler line your oven with aluminum foil.
3. Cleanup after cooking is simply wiping out the oven and washing with water. If soap is use, re-seasoning will be needed. Some people recommend reapplying a thin coating of shortening or oil before you store it.
5. Store in a dry place with the lid ajar and it is recommended you put a piece of wadded up newspaper inside to absorb any moisture.
Temperature in cooking is regulated by the number charcoal briquets you use for the size of the Dutch oven. The size of your Dutch oven is usually stamped on the lid. Although most recipes tell you how many to use a general rule of thumb is: Size number x 2. (12” Dutch oven x 2 = 24 briquets) The Briquets are placed underneath the oven and on top depending on what you are cooking.
Size of Dutch oven + 4 briquets on the top lid
Size of Dutch oven – 4 briquets underneath the oven.
Temperature chart:
325 Degrees = Size number x 2
350 degrees = Size number x 2 + 2 briquets
375 degrees = Size number x 2 + 4 briquets
400 degrees = Size number x 2 + 6 briquets.
Briquets need to be started and burning hot before you begin cooking.
Now some famous Provo Canyon Ward Dutch Oven Cookout Recipes!
Pot Roast and Stuff
3-4 pounds Pot roast or Round steak 5 carrots
Flour, salt, pepper 2 Onions
2 Tbsp Oil 1 pkg Lipton Onion soup mix
10 lbs potatoes 2 cups beef broth or Beef boullion
Flour, salt and pepper the meat. Put in a heated 12 inch Dutch Oven that has 12 coals on the bottom, add oil and brown the meat in the oil. Add the potatoes, carrots, onions on top of the meat. Sprinkle with the Onion Soup mix. Pour 2 cups of broth over the top and bake for 1 ½ to 2 hours with 12 coals on top.
Dutch Oven Chicken
2 chicken fryers, skinned, washed, and cut up Shortening, when melted makes ½ “ in bottom
Flour, salt and pepper mixture Warm water, to make ¼ “ in bottom
Coat the chicken pieces in the mixture. Melt the shortening in the bottom of a 12 “ Dutch Oven with 10 coals on the bottom. Completely brown the chicken and then remove excess grease. Add water and cover with lid and 10 coals on the top. Steam for 1 hours until tender.
Cherry Cobbler
3 large cans (30 oz. each) of Cherry Pie filling 1 Cube butter
1 tsp Almond Extract 1 Cup chopped Nuts
1 yellow or white cake mix 1 can 7-Up or Sprite
Line 12 “ Dutch Oven with foil. Pour pie filling into Dutch oven and carefully stir in Almond extract. IN a gallon zip-lock bag or a bowl combine cake mix and butter until well mixed in. Add nuts and mix together. Sprinkle contents of bag or bowl evenly over pie filling. Then pour the can of soda pop over this. DO NOT STIR!!! Bake in Dutch Oven for 30-45 minutes with 8 coals on the bottom and 18 coals on the top. IF stacking ovens, do 13 on top and 13 on bottom. Check often.
Continue Reading »
Some Dutch oven tips: (Thanks to the booklet: 3 Steps to Family and Neighborhood Emergency Preparedness.)
1. New Dutch Ovens must be seasoned for the first time. This helps keep them from rusting and food sticking. Usually information comes with your new Dutch oven to do this, but just in case, here is a reminder. Wash in mild soapy water and scrub well to get factory residue off. Dry off, and then grease it using a thin coating of solid vegetable shortening (Crisco) or vegetable oil. Cover both the inside and outside of the Dutch oven. (A paper towel works great for this.) Then put in your home oven upside down and bake at 300-350 degrees for 1 hour. When the hour is up, turn off heat and let the Dutch oven cool on the oven rack. When cool, remove and wipe out excess oil.
2. Avoid cooking foods with a heavy water content or high in acid content, such as tomato based foods, the first few times. Whenever you cook a cobbler line your oven with aluminum foil.
3. Cleanup after cooking is simply wiping out the oven and washing with water. If soap is use, re-seasoning will be needed. Some people recommend reapplying a thin coating of shortening or oil before you store it.
5. Store in a dry place with the lid ajar and it is recommended you put a piece of wadded up newspaper inside to absorb any moisture.
Temperature in cooking is regulated by the number charcoal briquets you use for the size of the Dutch oven. The size of your Dutch oven is usually stamped on the lid. Although most recipes tell you how many to use a general rule of thumb is: Size number x 2. (12” Dutch oven x 2 = 24 briquets) The Briquets are placed underneath the oven and on top depending on what you are cooking.
Size of Dutch oven + 4 briquets on the top lid
Size of Dutch oven – 4 briquets underneath the oven.
Temperature chart:
325 Degrees = Size number x 2
350 degrees = Size number x 2 + 2 briquets
375 degrees = Size number x 2 + 4 briquets
400 degrees = Size number x 2 + 6 briquets.
Briquets need to be started and burning hot before you begin cooking.
Now some famous Provo Canyon Ward Dutch Oven Cookout Recipes!
Pot Roast and Stuff
3-4 pounds Pot roast or Round steak 5 carrots
Flour, salt, pepper 2 Onions
2 Tbsp Oil 1 pkg Lipton Onion soup mix
10 lbs potatoes 2 cups beef broth or Beef boullion
Flour, salt and pepper the meat. Put in a heated 12 inch Dutch Oven that has 12 coals on the bottom, add oil and brown the meat in the oil. Add the potatoes, carrots, onions on top of the meat. Sprinkle with the Onion Soup mix. Pour 2 cups of broth over the top and bake for 1 ½ to 2 hours with 12 coals on top.
Dutch Oven Chicken
2 chicken fryers, skinned, washed, and cut up Shortening, when melted makes ½ “ in bottom
Flour, salt and pepper mixture Warm water, to make ¼ “ in bottom
Coat the chicken pieces in the mixture. Melt the shortening in the bottom of a 12 “ Dutch Oven with 10 coals on the bottom. Completely brown the chicken and then remove excess grease. Add water and cover with lid and 10 coals on the top. Steam for 1 hours until tender.
Cherry Cobbler
3 large cans (30 oz. each) of Cherry Pie filling 1 Cube butter
1 tsp Almond Extract 1 Cup chopped Nuts
1 yellow or white cake mix 1 can 7-Up or Sprite
Line 12 “ Dutch Oven with foil. Pour pie filling into Dutch oven and carefully stir in Almond extract. IN a gallon zip-lock bag or a bowl combine cake mix and butter until well mixed in. Add nuts and mix together. Sprinkle contents of bag or bowl evenly over pie filling. Then pour the can of soda pop over this. DO NOT STIR!!! Bake in Dutch Oven for 30-45 minutes with 8 coals on the bottom and 18 coals on the top. IF stacking ovens, do 13 on top and 13 on bottom. Check often.
Continue Reading »
Thursday, June 11, 2009
From Wayne Glasgow
Hello Ward Gardeners,
This past weeks have been great for the gardeners with the rain and the sunshine. It has been tough on our "viney veggies" they really like it to be above 50' at night and the hotter the better in the day time. So just be patient with them they will burst out when the weather warms up. The photo is of my 110 pound Bix Max pumpkin and some gourds from last year.
For those of you who did not get a garden in the ground yet call me or check the web blog for container gardens. They are quick, take very little space, and are portable. I will be in the hospital on June 16 & 17 for treatments, but any other time I am available. Thank you all for your prayers and support during my cancer canoe ride down the river of life. You can call Brother Glasgow on my cell 801-885-5979 or on the net sparky1947@gmail.com or on our ward blog site http://
Continue Reading »
Monday, June 1, 2009
From Carolyn Mackay
Anyone would have had to been living in the far reaches of the Amazon if they have not been aware of the Novel H1N1 influenza (Swine flu) outbreak that we have been experiencing lately. Most everyone probably knows or has heard of someone who has had it. Individual reactions have varied widely. Back in May, I even found myself taking a wide detour in the grocery store when a young man down the aisle from me was coughing and sounded sick. So I thought it might be helpful to provide some education and practical information about the H1N1 flu, and also relate my personal experience with it.
So what is it? Swine influenza is a respiratory disease of pigs caused by type A influenza virus that regularly is seen among pigs. The virus, like most viruses, changes and adapts itself constantly. It mixes and blends with other viruses to emerge in different forms. H1N1 is just one subtype that has been isolated. In the past, there have been times where the swine flu infected humans, but they have been very few. Suddenly this year we saw a change, and illnesses in humans that began to be reported in Mexico suddenly began to spread until cases were reported throughout the world. Because of this, World Health Organization leaders finally classified it as a pandemic.
A vaccine is not currently available for Swine flu, like vaccines for seasonal flu strains. But there are anti-viral medications that can be given to lessen the effects of the flu and help people recover faster. Unfortunately some deaths have also occurred from the H1N1 flu virus. This can be expected with any flu virus.
So what can you do? First educate yourself and your family about the flu. Then know what to do if you do get sick. Recognize the symptoms, know how to best care of yourself, and when to seek medical treatment, know how to prevent it from spreading to others, and plan ahead.
Symptoms are just like most flu: body or muscle aches, fever, chills, cough, sore throat, headache.
How is it spread? It is an airborne virus. A cough or a sneeze of a sick person carries the virus in droplets through the air to whatever it lands on. A healthy person then touches the door knob, the countertop, the handrail, etc. and it enters the body through their mouth or nose. So, the smart person knows that you need to cover your mouth when coughing or sneezing, but not with your hands. Cough or sneeze into your elbow, a shirt sleeve etc. Hands that are not washed can spread the virus easily. Avoid touching your face or nose, so you don’t assist this transfer to you.
How do you take care of yourself if you are exposed to someone with the Swine flu? First, realize you may not get this flu or become really sick. But you can do things to protect yourself.
• For high risk people--- older people, very young children, individuals with chronic medical conditions, or compromised immune systems,--- that get flu symptoms, you should see the doctor and get on medication as soon as you can. Most others can treat themselves at home unless your symptoms become worse after 3 days.
• If you develop difficulty breathing, have chest pain, or loss of consciousness get medical help immediately.
• Wash your hands often and use hand sanitizer. Always wash hands before and after meal preparation, snacks and meals, and after bathroom use. This helps prevent others from getting the flu, and also keeps you healthier.
• As mention above, cover your mouth with your elbow when you cough or sneeze.
• If you do get sick, the symptoms will come on very fast and be more severe than a common cold.
• DON’T GO TO WORK OR SCHOOL OR CHURCH! You are contagious as long as you are symptomatic. Most doctors recommend at least 7 days at home.
• Take acetaminophen (Tylenol) or ibuprophen (Advil, Motrin) for body aches and fever. Do not take more than recommended dosages.
• Aspirin should not be given to anyone under age 20. (Can trigger a serious illness called Reye’s Syndrome.)
• Rest, drink fluids as much as you can.
• Treat stuffy nose with over the counter products (decongestants) that work for you.
• Sometimes a cool water vaporizer can help with coughs.
Right now, if you get sick and your doctor does a quick lab test to see if you have the flu, it may give a false positive or a false negative test. In other words, the testing is not reliable. If you are symptomatic, you probably have Swine flu. Treat it as such.
Don’t become upset if the doctor does not put you on medication. Right now it is only being used for individuals in hospitals with confirmed cases, or those people at higher risk for complications. Most normal healthy people, although very sick with flu, will be okay without it.
If you are caring for someone with flu, keep them isolated from others in the family. Have them wear a mask, if they have to leave their room. You wear a mask if you go into their room. Wash your hands when you leave the room. Try to keep food dishes and eating utinsels separate. Use a Clorox type spray cleaner to wipe down shared areas like the bathrooms or doorknobs often. Clorox will kill the virus and you can even make your own solution and put it in a spray bottle in a 1:10 solution (1 part Clorox to 10 parts water). Spray and leave it for at least 2-3 minutes before wiping it off, or let it air dry.
Lastly, call and talk to your doctor if you have any questions.
We had swine flu at our house 2 weeks ago. My nephew who was staying with us this summer came home from his parent’s house on a Sunday night not feeling well, He was achy, feverish, and with a sore throat. He went to bed. By Monday morning, he was really sick. He went to the Instacare to see the doctor and they did a rapid flu test on him, and they told him it was negative, and if he felt like it he could go to work that afternoon. He thought he could go to work, but couldn’t manage to get out of bed, and when I saw him that night, he informed me the doctor had told him, “he didn’t have the flu”. I questioned how he was feeling, --feverish, body aches, chills, bad bad cough, and I said, “you have the flu”. Knowing how the tests were often inaccurate, it took some convincing of my nephew that he really had the flu and it was most likely Swine flu.
Although he felt condemned, we kept him isolated in his bedroom. I took him meals there. He came out only to use the bathroom and shower. He took ibuprophen during the day, and cold/flu meds at night to help control the cough and help him sleep. He was down for 5 days, the first 3 days the worst. I wiped down door knobs and the bathroom counter, sink and faucets often. He wore a mask when needed.
What did I learn? I ran out of over- the-counter cold and flu medicine and when we went to get the particular kind we wanted, they were out of it at the store. Note to self: need to stock up. Also note to self: if everyone in the house was sick, or I couldn’t get to the store, would I have enough food and drinks that soothe colds and flu on hand? Need to prepare better. Could I be ready if we had a major community outbreak and people were asked to stay at home? I think so, but also need to assess that further. Found out there is probably more I need to do to prepare for such things.
Positive note: We kept everyone else in the family healthy. My nephew survived and went back to work the next Monday afternoon, still with an occasional cough, but once more feeling like he was among the living. Continue Reading »
So what is it? Swine influenza is a respiratory disease of pigs caused by type A influenza virus that regularly is seen among pigs. The virus, like most viruses, changes and adapts itself constantly. It mixes and blends with other viruses to emerge in different forms. H1N1 is just one subtype that has been isolated. In the past, there have been times where the swine flu infected humans, but they have been very few. Suddenly this year we saw a change, and illnesses in humans that began to be reported in Mexico suddenly began to spread until cases were reported throughout the world. Because of this, World Health Organization leaders finally classified it as a pandemic.
A vaccine is not currently available for Swine flu, like vaccines for seasonal flu strains. But there are anti-viral medications that can be given to lessen the effects of the flu and help people recover faster. Unfortunately some deaths have also occurred from the H1N1 flu virus. This can be expected with any flu virus.
So what can you do? First educate yourself and your family about the flu. Then know what to do if you do get sick. Recognize the symptoms, know how to best care of yourself, and when to seek medical treatment, know how to prevent it from spreading to others, and plan ahead.
Symptoms are just like most flu: body or muscle aches, fever, chills, cough, sore throat, headache.
How is it spread? It is an airborne virus. A cough or a sneeze of a sick person carries the virus in droplets through the air to whatever it lands on. A healthy person then touches the door knob, the countertop, the handrail, etc. and it enters the body through their mouth or nose. So, the smart person knows that you need to cover your mouth when coughing or sneezing, but not with your hands. Cough or sneeze into your elbow, a shirt sleeve etc. Hands that are not washed can spread the virus easily. Avoid touching your face or nose, so you don’t assist this transfer to you.
How do you take care of yourself if you are exposed to someone with the Swine flu? First, realize you may not get this flu or become really sick. But you can do things to protect yourself.
• For high risk people--- older people, very young children, individuals with chronic medical conditions, or compromised immune systems,--- that get flu symptoms, you should see the doctor and get on medication as soon as you can. Most others can treat themselves at home unless your symptoms become worse after 3 days.
• If you develop difficulty breathing, have chest pain, or loss of consciousness get medical help immediately.
• Wash your hands often and use hand sanitizer. Always wash hands before and after meal preparation, snacks and meals, and after bathroom use. This helps prevent others from getting the flu, and also keeps you healthier.
• As mention above, cover your mouth with your elbow when you cough or sneeze.
• If you do get sick, the symptoms will come on very fast and be more severe than a common cold.
• DON’T GO TO WORK OR SCHOOL OR CHURCH! You are contagious as long as you are symptomatic. Most doctors recommend at least 7 days at home.
• Take acetaminophen (Tylenol) or ibuprophen (Advil, Motrin) for body aches and fever. Do not take more than recommended dosages.
• Aspirin should not be given to anyone under age 20. (Can trigger a serious illness called Reye’s Syndrome.)
• Rest, drink fluids as much as you can.
• Treat stuffy nose with over the counter products (decongestants) that work for you.
• Sometimes a cool water vaporizer can help with coughs.
Right now, if you get sick and your doctor does a quick lab test to see if you have the flu, it may give a false positive or a false negative test. In other words, the testing is not reliable. If you are symptomatic, you probably have Swine flu. Treat it as such.
Don’t become upset if the doctor does not put you on medication. Right now it is only being used for individuals in hospitals with confirmed cases, or those people at higher risk for complications. Most normal healthy people, although very sick with flu, will be okay without it.
If you are caring for someone with flu, keep them isolated from others in the family. Have them wear a mask, if they have to leave their room. You wear a mask if you go into their room. Wash your hands when you leave the room. Try to keep food dishes and eating utinsels separate. Use a Clorox type spray cleaner to wipe down shared areas like the bathrooms or doorknobs often. Clorox will kill the virus and you can even make your own solution and put it in a spray bottle in a 1:10 solution (1 part Clorox to 10 parts water). Spray and leave it for at least 2-3 minutes before wiping it off, or let it air dry.
Lastly, call and talk to your doctor if you have any questions.
We had swine flu at our house 2 weeks ago. My nephew who was staying with us this summer came home from his parent’s house on a Sunday night not feeling well, He was achy, feverish, and with a sore throat. He went to bed. By Monday morning, he was really sick. He went to the Instacare to see the doctor and they did a rapid flu test on him, and they told him it was negative, and if he felt like it he could go to work that afternoon. He thought he could go to work, but couldn’t manage to get out of bed, and when I saw him that night, he informed me the doctor had told him, “he didn’t have the flu”. I questioned how he was feeling, --feverish, body aches, chills, bad bad cough, and I said, “you have the flu”. Knowing how the tests were often inaccurate, it took some convincing of my nephew that he really had the flu and it was most likely Swine flu.
Although he felt condemned, we kept him isolated in his bedroom. I took him meals there. He came out only to use the bathroom and shower. He took ibuprophen during the day, and cold/flu meds at night to help control the cough and help him sleep. He was down for 5 days, the first 3 days the worst. I wiped down door knobs and the bathroom counter, sink and faucets often. He wore a mask when needed.
What did I learn? I ran out of over- the-counter cold and flu medicine and when we went to get the particular kind we wanted, they were out of it at the store. Note to self: need to stock up. Also note to self: if everyone in the house was sick, or I couldn’t get to the store, would I have enough food and drinks that soothe colds and flu on hand? Need to prepare better. Could I be ready if we had a major community outbreak and people were asked to stay at home? I think so, but also need to assess that further. Found out there is probably more I need to do to prepare for such things.
Positive note: We kept everyone else in the family healthy. My nephew survived and went back to work the next Monday afternoon, still with an occasional cough, but once more feeling like he was among the living. Continue Reading »
Saturday, May 23, 2009
May 23, 2009
Hello Ward Gardeners
Hope your gardens are ahead of your weeds!! For those old time gardeners it is perfect weather to get in your dirt patch. For you new timers you need to get your veggies (with a stalk) into the ground now!! See my last blog for the list of veggies to plant now. Also you can plant any kind of seed now ( except for you that live in or up the canyon). I like to plant my vines in containers (see picture above) and move them out to the garden when they have at least 3-4 leaves on them, it is easier to control the watering and the weeds. It is best to water early or late in the day, not when it is hottest. The picture to the right is my volunteer lettuce patch and the one above that is a shot of my garden with lilac bushes in the background. If you want more info on container gardening call me or e mail me. I hope you are teaching your children and grandchildren to garden, it will stay with them all their life. Happy gardening and let me know how your garden is growing. Brother Glasgow 801-224-5967 or e mail me at sparky1947@gmail.com
Continue Reading »
Thursday, May 14, 2009
Wayne's Gardening Tips - May 14th 2009
Hello ward gardeners. For those of you who know what needs to be done next in your garden I hope you can find the time to get it done. For the rest of you, make time to now before it is to late. You can still plant lettuce, and all the leafy green stuff you want to. It may burn up in the prime of it’s life or we may have a mild Spring and you will harvest before it goes to seed. Broccoli, cabbage, and any of the other woody (with a stem or stalk) veggies are still good to go. You need to get your potatoes, tomatoes, peppers in the ground soon. You can wait a week or 2 before you need to plant the cukes, pumpkins, zucchini, water melon, cantaloupe stuff (or you can start any of these in small containers close to the hose bib, they need watering often to get the seeds to sprout). Good luck to all of you and bless your gardens. You can e mail me at sparky1947@gmail.com if you have any questions or comments. Brother Glasgow
Continue Reading »
Continue Reading »
Thursday, May 7, 2009
Gardening in the Canyon
I will be posting things on the web blog & in the bulletin too. Some of the Ward has asked about growing food in the canyon and it is tough. That is why they used the canyon for Summer cottages, to get away from the heat. If you are going to stay there for a long time I feel that a hot house-green house would be a very good investment. If not I would partner up with someone in the valley that would share the work & the bounty of a summer garden with you. You can share the cool Summer delights of your location with them. Fresh garden dinners or lunches. Snowy Winter veggie stews & soups. Make the good times last into the Winter.
The term “cool weather veggies" means lettuce, spinach, chard, bock choy, cabbages, peas, broccoli, cauliflower, Brussels sprouts. You can plant any of these outside now; they will be slow to come up and remember to keep them moist but do not drown them. Light sprinkles every day till they pop up, then heavy watering with some drying out spells when they are 4” tall.
No corn, squash, peppers, tomatoes, gourds, beans, or viney things yet. You can start any of these inside in starter pots and watch them grow in to mighty plants that want to be set outside when it warms up. You can plant your potatoes now but they will not come up till the weather hits 65' day temps and stays above 55' night temps. I keep mine in a cool, dry place till the temp comes up. It is good for them to sprout out, just not good to get mushy. Good luck to you and your garden, I hope you are teaching your children (grand children) about the progression of a garden, it is very much like all other things in life. You get out of it what you put in to it. Happy gardening you can reach me at sparky1947@gmail.com my cell 801-885-5979 or on our web blog http://provocanyonwardpreparedness.blogspot.com/ Brother Glasgow
Continue Reading »
The term “cool weather veggies" means lettuce, spinach, chard, bock choy, cabbages, peas, broccoli, cauliflower, Brussels sprouts. You can plant any of these outside now; they will be slow to come up and remember to keep them moist but do not drown them. Light sprinkles every day till they pop up, then heavy watering with some drying out spells when they are 4” tall.
No corn, squash, peppers, tomatoes, gourds, beans, or viney things yet. You can start any of these inside in starter pots and watch them grow in to mighty plants that want to be set outside when it warms up. You can plant your potatoes now but they will not come up till the weather hits 65' day temps and stays above 55' night temps. I keep mine in a cool, dry place till the temp comes up. It is good for them to sprout out, just not good to get mushy. Good luck to you and your garden, I hope you are teaching your children (grand children) about the progression of a garden, it is very much like all other things in life. You get out of it what you put in to it. Happy gardening you can reach me at sparky1947@gmail.com my cell 801-885-5979 or on our web blog http://provocanyonwardpreparedness.blogspot.com/ Brother Glasgow
Continue Reading »
Monday, May 4, 2009
Carolyn's Provident Living Column - May 2009
This month I would encourage you and your family to make an Emergency Plan. What will you do in an emergency or disaster situation? It is important to be aware of what types of emergencies can happen in your area and anticipate how you will respond. For our Ward areas we can anticipate and have had: avalanches, power outages, flooding, fires, evacuations, and road closures all in the last 5 years.
Recommendations this month would be to decide how your family will contact each other in the event of an emergency. Family members are often all not together, or at home during an emergency. How will you let your family know where you are or what your status, or situation is? Decide what you will do and then share this with your immediate family and friends. In an actual emergency it is often difficult to make phone calls in your immediate area, but you can make long-distance calls out of state. Make sure everyone in your family knows who the out of state person will be, their number to call, and then have a way to make that call either with a cell phone or a phone card, or money with them all the time to make the call.
Make a list with the following information:
• Name, phone number and email information for each family member.
• Emergency contact person’s name, phone number and email information
• An out of town person’s name, phone number and email information.
Put this on a small card and carry it with you.
There is an excellent website that has recommendations and a template you can fill in with this information and then download to your computer:
http://ready.adcouncil.org/beprepared Continue Reading »
Recommendations this month would be to decide how your family will contact each other in the event of an emergency. Family members are often all not together, or at home during an emergency. How will you let your family know where you are or what your status, or situation is? Decide what you will do and then share this with your immediate family and friends. In an actual emergency it is often difficult to make phone calls in your immediate area, but you can make long-distance calls out of state. Make sure everyone in your family knows who the out of state person will be, their number to call, and then have a way to make that call either with a cell phone or a phone card, or money with them all the time to make the call.
Make a list with the following information:
• Name, phone number and email information for each family member.
• Emergency contact person’s name, phone number and email information
• An out of town person’s name, phone number and email information.
Put this on a small card and carry it with you.
There is an excellent website that has recommendations and a template you can fill in with this information and then download to your computer:
http://ready.adcouncil.org/beprepared Continue Reading »
Wednesday, April 22, 2009
Employment - April 2009
In the past weeks we have seen a few brighter days in the economy but in general things have remained about as they were for those out of work and looking for employment, or for those in need of upgrading their present positions. Whether you or someone you know is in this situation we hope the following information will be helpful.
The Church operates two employment centers in the valley. The Provo Center is located in the Deseret Industries (DI) facility between the drop off area and the store (1415 North State Street, Provo). There is also a center in Springville, located at 1672 West 700 South for those who may current be working in that part of the county but are looking to upgrade their employment. Both of these centers provide:
- Programs to help find a job or a better job;
- Education, Apprenticeships, Vocational Training Programs;
- Programs for Contracting, Small or Home Businesses
- Individual Specialized Coaching
Also be aware that the Provo Center usually conducts a Career Workshop on Tuesday and Wednesday evenings, call for specific information 801-818-6161.
Also consider reviewing the wealth of information available on lds.org (click on Home & Family – then click on Employment and review all that is of interest or help). You may also check ldsjobs.org.
Once again we remind ALL Ward members that a number of individuals within our ranks are in need of employment or job upgrades. One of the most important keys to finding a job is networking with people who learn of companies who may be hiring and then passing that information on as quickly as possible to those needing jobs. If you are aware of employment opportunities please call Carl Mackay at 224-4885 and leave a message if he is not able to answer at the time. Continue Reading »
The Church operates two employment centers in the valley. The Provo Center is located in the Deseret Industries (DI) facility between the drop off area and the store (1415 North State Street, Provo). There is also a center in Springville, located at 1672 West 700 South for those who may current be working in that part of the county but are looking to upgrade their employment. Both of these centers provide:
- Programs to help find a job or a better job;
- Education, Apprenticeships, Vocational Training Programs;
- Programs for Contracting, Small or Home Businesses
- Individual Specialized Coaching
Also be aware that the Provo Center usually conducts a Career Workshop on Tuesday and Wednesday evenings, call for specific information 801-818-6161.
Also consider reviewing the wealth of information available on lds.org (click on Home & Family – then click on Employment and review all that is of interest or help). You may also check ldsjobs.org.
Once again we remind ALL Ward members that a number of individuals within our ranks are in need of employment or job upgrades. One of the most important keys to finding a job is networking with people who learn of companies who may be hiring and then passing that information on as quickly as possible to those needing jobs. If you are aware of employment opportunities please call Carl Mackay at 224-4885 and leave a message if he is not able to answer at the time. Continue Reading »
Tuesday, April 21, 2009
Carolyn's Provident Living Column - April 2009
I made a discovery this past month which surprised me,--- but shouldn’t have, because I know I need to do this. I have several first aid kits at my house in various sizes for various needs. With my husband’s recent surgery on his hands, I needed some more tape and some steri-strips to cover his incisions, because the ones the doctor had put in place had become wet and needed to be replaced. When I went searching for the steri-strips, I found several items in the first aid kit that had expired, and I remembered I had not checked them recently to replace those items.
A good first aid kit should be in every household. It can be simple or complex, depending on your needs, skills, and first aid knowledge. I have put together several kits over the years from a very large one for Young Women’s Girls camp, to a small one that fit inside an old metal bandaid box. The size and purpose will determine what needs to be in a first aid kit. Once a kit is assembled, it needs to be checked annually to replace items used and to replace outdated supplies. Rolled tape of most types, adhesive, paper, or plastic, can turn yellow or become extremely sticky and difficult to use under certain conditions, and long storage. If you have instant cold or heat packs, they can become unstable and need replacing. Antibiotic ointments, medications, alcohol or hydrogen peroxide all have expirations dates on them. So it is a good idea to date your kit to know when it was last checked and do a clean out and checkup of the kit on a regular basis.
If you have basic supplies you are better prepared to handle any situation when you or a family member is hurt or injured. Most injuries are not life threatening and do not require immediate medical attention. But if you know how to treat and care for minor injuries, you can make a difference in any emergency. So brush up on first aid skills.
A very basic kit should have things to help with immediate first aid needs:
Continue Reading »
A good first aid kit should be in every household. It can be simple or complex, depending on your needs, skills, and first aid knowledge. I have put together several kits over the years from a very large one for Young Women’s Girls camp, to a small one that fit inside an old metal bandaid box. The size and purpose will determine what needs to be in a first aid kit. Once a kit is assembled, it needs to be checked annually to replace items used and to replace outdated supplies. Rolled tape of most types, adhesive, paper, or plastic, can turn yellow or become extremely sticky and difficult to use under certain conditions, and long storage. If you have instant cold or heat packs, they can become unstable and need replacing. Antibiotic ointments, medications, alcohol or hydrogen peroxide all have expirations dates on them. So it is a good idea to date your kit to know when it was last checked and do a clean out and checkup of the kit on a regular basis.
If you have basic supplies you are better prepared to handle any situation when you or a family member is hurt or injured. Most injuries are not life threatening and do not require immediate medical attention. But if you know how to treat and care for minor injuries, you can make a difference in any emergency. So brush up on first aid skills.
A very basic kit should have things to help with immediate first aid needs:
- A couple of pairs of latex gloves
- Sterile dressings to stop bleeding
- Adhesive bandages in various sizes---I love a Liquid Bandage too
- Tape
- Antibiotic ointment to prevent infections
- Burn ointment ( I love Burn Free pain relieving gel)
- Thermometer
- Ace wrap bandages
- Cleansing agent, soap or antibiotic towelettes to disinfect
Nice to have:
- Scissors, Tweezers, tube of petroleum jelly or lubricant, some type of ice pack, Moleskin or corn pads, blister treatment
- Prescription medications you need daily-especially need to rotate these regularly
- Basic non-prescription medications: Aspirin, or non-aspirin pain reliever, Antihistamine such as Benadryl, Anti-diarrhea medication, antacid, Laxative
- Medical supplies for special needs, (Diabetics, glucose, blood pressure monitoring equipment)
- Eye wash solution to flush eyes or as a general decontaminate
- Feminine hygiene supplies
- Paper and pencil, Flashlight or pen light, Space blanket, First aid book
I’m going to refresh my First Aid kits, how about you?
Continue Reading »
Tuesday, April 7, 2009
President Hinckley & Pharoah's Dream
You may have noticed that over the years President Hinckley made many references to the message of Pharoah's dream and it's application to our day:
Continue Reading »
"We are mindful of the story of Pharaoh’s dream of the fat and lean cattle and the full and thin ears of corn..." - GC, April 1991
"Pharaoh, the ruler of Egypt, dreamed dreams which greatly troubled him. The wise men of his court could not give an interpretation. Joseph was then brought before him: 'Pharaoh said unto Joseph, In my dream, behold, I stood upon the bank of the river:
'And, behold, there came up out of the river seven kine, fatfleshed and well favoured; and they fed in a meadow:
'And, behold, seven other kine came up after them, poor and very ill favoured and leanfleshed. …
'And the lean and the ill favoured kine did eat up the first seven fat kine: …
'And I saw in my dream … seven ears came up in one stalk, full and good:
'And, behold, seven ears, withered, thin, and blasted with the east wind, sprung up after them:
'And the thin ears devoured the seven good ears: …
'And Joseph said unto Pharaoh, … God hath shewed Pharaoh what he is about to do.
'The seven good kine are seven years; and the seven good ears are seven years: the dream is one. …
'… What God is about to do he sheweth unto Pharaoh.
“Behold, there come seven years of great plenty throughout all the land of Egypt:
'And there shall arise after them seven years of famine;
'… And God will shortly bring it to pass' (Gen. 41:17–20, 22–26, 28–30, 32).
"Now, brethren, I want to make it very clear that I am not prophesying, that I am not predicting years of famine in the future. But I am suggesting that the time has come to get our houses in order."
- GC, Oct 1998 (also included in his book, Standing for Something, p. 84)
Saturday, March 21, 2009
Employment - March 2009
We certainly live in challenging times. Some who still have jobs say that we are having an economic downturn or a slump in the economy, those who face the reality of unemployment, loss of benefits, reduction in hours, or forced time off without pay would say we are in an economic collapse or recession. Whatever your individual circumstances maybe there are those within our Ward boundaries who need assistance in finding a full or part-time job or in upgrading their current employment.
When faced with the loneliness and frustration of unemployment it is important to utilize all the resources that can be mustered. In times such as these we turn to the words of a Prophet of God, President Gordon B. Hinckley:
"I am satisfied, my brethren, that there is enough of expertise, of knowledge, of strength, of concern in every priesthood quorum to assist the troubled members of that quorum if these resources are properly administered."
Our good Bishop also believes that we have many outstanding resources within the Ward to assist those in need and encourages each individual to watch and listen for job opportunities that may be available now or in the future. One of the most important keys to finding a job is networking with people who learn of companies who may be hiring and seeing that that information is quickly disseminated to those needing jobs. We are currently looking at practical methods to accomplish this within the ward and hope to announce a plan soon.
In the mean time if you are aware of employment opportunities, please call Carl Mackay at 224-4885 and leave a message if he is not able to answer your call at the time. If you are in need of a job call him and also consider the following aids:
Big Business & Technology Expo
UVU: March 11-12; 11am – 5 pm, McKay Center
Job Fair
UVU: March 25, McKay Center
LDS Provo Employment Center: 801-818-6161 -- 1415
North State Street, Provo – located at the Provo DI
Basic Employment Services Training
Career Workshop – learn to find and land a job
Career Counseling to Explore Options
Coaching on Resumes, Interviewing &
Networking
Monthly Employment Training
Professional Placement Program
Personalized Coaching
Also consider reviewing the wealth of information available on lds.org (click on Home & Family – then click on Employment and review all that is of interest or help) you may also check ldsjobs.org
Continue Reading »
When faced with the loneliness and frustration of unemployment it is important to utilize all the resources that can be mustered. In times such as these we turn to the words of a Prophet of God, President Gordon B. Hinckley:
"I am satisfied, my brethren, that there is enough of expertise, of knowledge, of strength, of concern in every priesthood quorum to assist the troubled members of that quorum if these resources are properly administered."
Our good Bishop also believes that we have many outstanding resources within the Ward to assist those in need and encourages each individual to watch and listen for job opportunities that may be available now or in the future. One of the most important keys to finding a job is networking with people who learn of companies who may be hiring and seeing that that information is quickly disseminated to those needing jobs. We are currently looking at practical methods to accomplish this within the ward and hope to announce a plan soon.
In the mean time if you are aware of employment opportunities, please call Carl Mackay at 224-4885 and leave a message if he is not able to answer your call at the time. If you are in need of a job call him and also consider the following aids:
Big Business & Technology Expo
UVU: March 11-12; 11am – 5 pm, McKay Center
Job Fair
UVU: March 25, McKay Center
LDS Provo Employment Center: 801-818-6161 -- 1415
North State Street, Provo – located at the Provo DI
Basic Employment Services Training
Career Workshop – learn to find and land a job
Career Counseling to Explore Options
Coaching on Resumes, Interviewing &
Networking
Monthly Employment Training
Professional Placement Program
Personalized Coaching
Also consider reviewing the wealth of information available on lds.org (click on Home & Family – then click on Employment and review all that is of interest or help) you may also check ldsjobs.org
Continue Reading »
Carolyn's Provident Living Column - March 2009
Planning and preparing your family for unexpected events that may happen, such as illness, loss of employment, economic downturns, or manmade and natural disasters requires planning, commitment, and effort. Being prepared requires an individual and family commitment. It just doesn’t happen with good intentions. I would challenge all ward members to actively prepare themselves, and make this a regular part of family planning and activities. Small steady steps eventually accomplish any goal, but it has to start with the first step. So make it a goal to start this month.
Start with an assessment of your family needs. Is it to do an inventory of your storage room, assess your food storage needs, update a first aid kit, buy some water storage containers, or prepare a budget plan that helps you? Each family will have different needs. The important words are “just do it!” There are multiple sources of information available, and a good place to start is the website of lds.org. Being prepared starts with you!
Pat Conrad was kind enough to pass on some valuable information:
Mountain Valley Seeds in Salt Lake City has non-hybird seeds available in a sealed #10 can for your food storage. I Googled that name and found their catalogue information, address and phone number. For those without Internet: 1438 So. 700 West , Salt Lake City. Phone number 801-486-0480. (Remember after March 1st we all need to dial the area code on all our calls.) Cost is $43.23, but decreases with bulk orders.
Next: A “to-die-for” homemade yogurt recipe, originally from Becky Nyman and now from Serena Warner. What is great about this, it gives us all a way to use and rotate our food storage powdered milk.
Yield: 5 quarts
1 gal 2 % milk
1 Cup sugar or honey
3 Cups powered milk, (it needs to be fairly fresh for best results)
1 Cup Vanilla yogurt (organic—need fresh yogurt culture as a starter)
1 tsp. vanilla
Pour half gallon of the milk in a large pot and half gallon in a large bowl. To the milk in the pot add 1 Cup sugar or honey. Bring to boil and then turn off heat and set aside.
To the milk in the large bowl add 3 cups powdered milk, 1 Cup vanilla yogurt, 1 tsp vanilla. Whisk until smooth.
Mix two milk mixtures together in the large pot, stir to blend. Then divide into 5-- Quart bottles. Will be full --- Makes exactly 5 quarts.
Put the lids on.
For winter months or homes with air conditioning in the summer, heat oven to 200 degrees and then turn it off. Put the quart bottles in a pan with towel wrapped around bottles. Leave in oven overnight. Next day, put in refrigerator to thicken. Enjoy!
Continue Reading »
Start with an assessment of your family needs. Is it to do an inventory of your storage room, assess your food storage needs, update a first aid kit, buy some water storage containers, or prepare a budget plan that helps you? Each family will have different needs. The important words are “just do it!” There are multiple sources of information available, and a good place to start is the website of lds.org. Being prepared starts with you!
Pat Conrad was kind enough to pass on some valuable information:
Mountain Valley Seeds in Salt Lake City has non-hybird seeds available in a sealed #10 can for your food storage. I Googled that name and found their catalogue information, address and phone number. For those without Internet: 1438 So. 700 West , Salt Lake City. Phone number 801-486-0480. (Remember after March 1st we all need to dial the area code on all our calls.) Cost is $43.23, but decreases with bulk orders.
Next: A “to-die-for” homemade yogurt recipe, originally from Becky Nyman and now from Serena Warner. What is great about this, it gives us all a way to use and rotate our food storage powdered milk.
Yield: 5 quarts
1 gal 2 % milk
1 Cup sugar or honey
3 Cups powered milk, (it needs to be fairly fresh for best results)
1 Cup Vanilla yogurt (organic—need fresh yogurt culture as a starter)
1 tsp. vanilla
Pour half gallon of the milk in a large pot and half gallon in a large bowl. To the milk in the pot add 1 Cup sugar or honey. Bring to boil and then turn off heat and set aside.
To the milk in the large bowl add 3 cups powdered milk, 1 Cup vanilla yogurt, 1 tsp vanilla. Whisk until smooth.
Mix two milk mixtures together in the large pot, stir to blend. Then divide into 5-- Quart bottles. Will be full --- Makes exactly 5 quarts.
Put the lids on.
For winter months or homes with air conditioning in the summer, heat oven to 200 degrees and then turn it off. Put the quart bottles in a pan with towel wrapped around bottles. Leave in oven overnight. Next day, put in refrigerator to thicken. Enjoy!
Continue Reading »
Tuesday, February 24, 2009
Carolyn's Provident Living Column - February 2009
Robert Walsh, in his “Tips for Living” article: Stocking a healthy pantry, freezer, in the Mormon Times section of the Deseret News offers these tips on shopping for needed items in your pantry and freezer:
• Check what you need against what you have and will use in the near future.
• Make a list, which generally reduces impulse buys.
• Shopping less often saves money.
• Consider the purpose, quality, & price of items you buy.
• Be a label reader – also check for expiration dates, items may have been on store shelves a while.
• Put nonperishables in your shopping cart first and end with the refrigerated and frozen products.
• Use coupons only for what you use or might try.As you put foods into the freezer, be sure to use moisture-proof containers or bags and remove as much air as possible. It is always a good idea to date the item.
Brother and Sister Conrad, who have been serving as Church service missionaries at the Lindon Cannery, gave me the following information: Dry Pack canning is available for anyone without appointment on Tuesdays and Thursdays. Hours are from 9 a.m. to 7 p.m. Space availability is on a first come, first served basis. There is no limit to the amount you may pack and purchase, however, it is recommended that you bring a buddy to help with your packaging efforts. It makes it much easier.
The cannery provides members with the opportunity to add to their food storage needs. We encourage everyone to take advantage of this wonderful facility.Next month: Ideas and recipes to help use and rotate that food storage in your basement.
Continue Reading »
• Check what you need against what you have and will use in the near future.
• Make a list, which generally reduces impulse buys.
• Shopping less often saves money.
• Consider the purpose, quality, & price of items you buy.
• Be a label reader – also check for expiration dates, items may have been on store shelves a while.
• Put nonperishables in your shopping cart first and end with the refrigerated and frozen products.
• Use coupons only for what you use or might try.As you put foods into the freezer, be sure to use moisture-proof containers or bags and remove as much air as possible. It is always a good idea to date the item.
Brother and Sister Conrad, who have been serving as Church service missionaries at the Lindon Cannery, gave me the following information: Dry Pack canning is available for anyone without appointment on Tuesdays and Thursdays. Hours are from 9 a.m. to 7 p.m. Space availability is on a first come, first served basis. There is no limit to the amount you may pack and purchase, however, it is recommended that you bring a buddy to help with your packaging efforts. It makes it much easier.
The cannery provides members with the opportunity to add to their food storage needs. We encourage everyone to take advantage of this wonderful facility.Next month: Ideas and recipes to help use and rotate that food storage in your basement.
Continue Reading »
Sunday, January 4, 2009
Carolyn's Provident Living Column - January 2009
As members of the Church of Jesus Christ of Latter-day Saints, we have often been counseled to be thrifty, self-reliant, hard-working, and prepared in all things. Our ward leaders encourage all members to do what they can to prepare for their family and individual needs. As the Provident Living Specialist in the Provo Canyon Ward, it is my desire and goal to assist members to prepare their families for future and present needs. An article in the monthly ward newsletter will offer suggestions and information to assist members in preparing for their family needs, and in using food storage items in a prudent way.
If we turned to the dictionary "Provident Living" would be defined as: having foresight in making provision for our conditions of life and maintaining our life needs. It is appropriate that all members of the Provo Canyon ward be engaged in Provident Living.
As members of the church, we have received council from our leaders on food storage, water storage, fuel, and having savings on hand for emergency short term and long term needs. Specific information and suggestions can be obtained from the Church’s website (www.providentliving.org). Accomplishing a comprehensive program of this nature is an overwhelming thought for many, however, if small steps are taken regularly, and consistently, much can be done to accomplish the admonition to have 72 hours kits, a 3 month supply of food, and same savings. From this beginning we can expanded into 6 months and beyond. The key is a planned, sustained effort.
Robert Walsh, in his Tips for Living article: Stocking a healthy pantry, freezer, in the Mormon Times section of the Deseret News said, "Your pantry and freezer aren’t meant to hold a year’s supply of food. In addition, Dr. Nora Nyland, Brigham Young University, indicated at Education Week,--- What’s in your pantry and freezer can be part of your three months’ supply of canned foods, frozen foods, pastas, grains, and seasonings. . . . And those items should be rotated to avoid spoilage."
"She further stated, many people believe canned and frozen vegetables and fruits lose nutrients in processing. While that is true to a small extent, canned and frozen items are processed the same day they’re picked and not much is lost. It’s also important to remember, that spices lose their potency very quickly, so they need to be replaced often."
Web sites listed in the article included:
http://www.mypyramid.gov/ reviews a healthy-food pyramid so you can put foods from the pyramid in your pantry and freezer,
http://www.penzeys.com/ and www.mealtime.org both provide helpful information on staples and recipes----
Next month watch for tips on shopping once you have decided what items you need in your pantry and freezer. In the meantime, a New Year can mean some new resolutions. Let’s focus on Living Providently in 2009.
Continue Reading »
If we turned to the dictionary "Provident Living" would be defined as: having foresight in making provision for our conditions of life and maintaining our life needs. It is appropriate that all members of the Provo Canyon ward be engaged in Provident Living.
As members of the church, we have received council from our leaders on food storage, water storage, fuel, and having savings on hand for emergency short term and long term needs. Specific information and suggestions can be obtained from the Church’s website (www.providentliving.org). Accomplishing a comprehensive program of this nature is an overwhelming thought for many, however, if small steps are taken regularly, and consistently, much can be done to accomplish the admonition to have 72 hours kits, a 3 month supply of food, and same savings. From this beginning we can expanded into 6 months and beyond. The key is a planned, sustained effort.
Robert Walsh, in his Tips for Living article: Stocking a healthy pantry, freezer, in the Mormon Times section of the Deseret News said, "Your pantry and freezer aren’t meant to hold a year’s supply of food. In addition, Dr. Nora Nyland, Brigham Young University, indicated at Education Week,--- What’s in your pantry and freezer can be part of your three months’ supply of canned foods, frozen foods, pastas, grains, and seasonings. . . . And those items should be rotated to avoid spoilage."
"She further stated, many people believe canned and frozen vegetables and fruits lose nutrients in processing. While that is true to a small extent, canned and frozen items are processed the same day they’re picked and not much is lost. It’s also important to remember, that spices lose their potency very quickly, so they need to be replaced often."
Web sites listed in the article included:
http://www.mypyramid.gov/ reviews a healthy-food pyramid so you can put foods from the pyramid in your pantry and freezer,
http://www.penzeys.com/ and www.mealtime.org both provide helpful information on staples and recipes----
Next month watch for tips on shopping once you have decided what items you need in your pantry and freezer. In the meantime, a New Year can mean some new resolutions. Let’s focus on Living Providently in 2009.
Continue Reading »
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