The Dutch Oven

Think of alternate cooking! Are you prepared in several ways to cook? Here is one way!

Time to Heat up the Dutch Oven

By Dian Thomas Meridian Magazine

There is nothing better than something cooked in a Dutch oven. Dutch ovens were the main pot used when the pioneers came across the plains.

Today Utah has more Dutch ovens per capita that any other state. There are even contests at fairs and trade shows in the summer so that experts can show off their skills. I was the judge of many of these delicious experiences. I never met food cooking in a Dutch oven that I did not like. Here are some tips to get you started.

Cooking in a Dutch oven is much like painting by number. Below I will go through the basics of Dutch oven cooking, and if you follow the basic rules you will turn out the most incredible dishes time after time after time.

Virtually any method of cooking you encounter on a daily basis can be adapted for Dutch oven use — baking, braising, boiling, frying, stewing and roasting.

Temperature Control

Most baking recipes require a temperature setting of 325ºF. An easy method to get a temperature of 325ºFahrenheit within your Dutch oven is to subtract or add the number 3 to the size of your Dutch oven to determine the number of charcoal briquettes to use underneath and on top. Find the size of the Dutch oven you use (see chart below) to know the correct number of briquettes.

Dutch Oven 325° Temperature — Briquette Quantities

Size of Oven Top

8-inch 11 on bottom 5 on the top

10-inch 13 on the bottom 7 on the top

12-inch 15 on the bottom 9 on the top

14-inch 17 on to bottom 11 on the top

16-inch 19 on the bottom 13 on the top

The following example uses the formula for a 12-inch Dutch oven.

* Subtract 3 from 12, which equals 9 — the number of briquettes to place beneath the oven. * Take the number 12 and add 3, which equals 15 — the number of briquettes to place on the lid of the oven.

With this formula, 9 briquettes go underneath and 15 briquettes are placed on the top of the lid of a 12-inch Dutch oven to cook at 325ºF. One-third of the heat will be underneath the Dutch oven, and two-thirds of the heat will be on top. Heat rises, so you do not need as many coals on the bottom of the oven.

Arrange briquettes so they are evenly spaced under the Dutch oven and on its lid. Also, you always need to rotate your Dutch

oven a quarter turn every 15 minutes to avoid hot spots. Replace briquettes with new coals as they burn out.

Temperature control is determined by charcoal briquette placement.

 

Storing Charcoal

Just thought I'd report on the longevity of storing charcoal.
I store charcoal primarily for cooking with my Dutch ovens. I empty the
charcoal bag into a 5 gallon bucket which is lined with a trash bag,
place a desiccant in the bag and wire tie it shut. Then put the lid on
the bucket, cut off the label on the bag and glue it to the bucket. Then
write the date on it. I just opened a bucket that was dated in 1998.
Worked great and the Dutch oven pizza came out just fine.

I do believe dryness is the main issue. I would think canning them would
be overkill and a bit expensive. Although, since I do not live where it
is particularly wet, it "may" be more practical somewhere else. Charcoal
is just burnt wood so I would not expect removing the O2 would have any
real impact on shelf life. My charcoal has lasted 12-13 years and
counting packed the way I did, so I can't complain.
I also need to point out that I store "regular" charcoal not the "match
light" variety. And the brand is always Kingsford (Don't think the brand
name makes any difference but want to provide complete information).
The desiccant I use, I mostly get from items that get shipped to my
work. The people that unpack the items save the desiccant for me when
they dispose of the shipping box. I have also used desiccant that I have
found in items I have purchased. The size I use is about 3" square or if
I have smaller ones I just put in a couple of them. I do not believe
there is any thing special about the desiccant I use so any type should
work for you.

Thanks,
Richard in So. Cal.

 

D.O. Fizzy Fruit Cobbler

Apple pie filling 1 box yellow cake mix 1/2 can 7-Up 1 Tbsp. Cinnamon

Line the dutch oven with aluminum foil to make clean up easier if you aren't adverse to doing that. Pour the fruit filing into the bottom of the D.O. Sprinkle the cake mix on top of the filing - do not stir it. Pour the soda on top of the mix from a low height so it does not splatter all over. With a fork, mix the soda into the cake mix, being careful not to mix it into the filling too much - a little is ok. When the cake mix is stirred, sprinkle cinnamon on top.
Cook for 45 minutes at 325 degrees.

D. O. Hobo Dinner

aluminum foil paper towels long fire tongs

1/4 lb. hamburger 1 potato 1 carrot katchup or BBQ sauce 1/4 onion, optional
salt, pepper

Create a foil wrapper for each person by sandwiching a wet paper towel between two squares of foil. This will help even the heat and prevent burning.

Wash, peel, and dice the vegetables. With clean fingers, pull the hamburger into bits and place on foil wrappter.

Season hamburger and add vegetables and sauce as desired. Fold foil into a flat package sealed well. Place the dinner on coals. Cook for 10 minutes, then flip and cook 10 more. Unwrap and check one dinner to see if they are done.
 

The Final Days Of The Dollar

Here is an article I ran across that was interesting.

 

The Final Days Of The Dollar

by Independent Living

American Lantern Press, Inc.

Confidential Subscriber Briefing – Copyright 2010

 

Keep a Food Stash

During an economic collapse, supply and distribution of the most basic necessities could

be disrupted. The most important concerns are food and water.

Stockpiling food just makes sense economically, even if there are never any shortages.

Think about it: If food prices rise 6% annually and you buy enough food to last you a year,

you’re effectively getting a 6% discount by the end of the year. Another way of thinking about it

is that you’re effectively getting a 6% tax-free return on your initial investment. As long as the

rate of food inflation exceeds the rate of return on a one-year CD at your local bank, stockpiling

makes economic sense.

Many types of food, properly stored, can last several years. The “best by” labels printed

on packaged foods can be misleading in that just because the date has passed, it doesn’t mean

that the food needs to be thrown out. Eventually, it will start to degrade, but only very slowly.

Most foods will last much longer than the date stamped on them, even if they become slightly

less than “best.”

If you keep your food away from high temperatures and keep any food that is not

enclosed in an airtight seal away from moisture and humidity, you can maximize its shelf life.

Obviously, purchasing foods with longer shelf lives means less care is needed in “rotating” food

stores (i.e., eating your old stocks of food and replacing them with new food). The longer the

shelf life of food you store for an emergency, the less time you have to spend replenishing and

rotating.

Unprocessed grains give you the most nutrition for your money. And when they are

stored properly, they last almost forever. This makes them ideal for people who have the space

to store them. As medical and survival expert Bob Livingston wrote in the July 2009 issue of his

Bob Livingston Letter: “I bought a ton of brown rice 40 years ago and I am still eating it, after

raising my children on it. I used diatomatious earth to preserve it.”

The point isn’t that you need to erect a silo in your backyard to store 40 years worth of

grains. The point is that it’s possible to store enough food to feed you and your family through

any potential crisis period. A year’s worth or even a few months’ worth of emergency food

supplies will give you a great deal of personal and financial security as compared to wholly

depending on “just in time inventory” at the grocery store and the buying power of depreciating

dollars.

Secure Your Supplies of Drinking Water

Although water itself is more plentiful than dirt, covering some 70% of the Earth’s

surface, potable fresh water makes up a small fraction of that. And the world’s growing

population is rapidly consuming it. Lakes, rivers, and aquifers around the world are drying up,

while pollution in industrializing nations such as China and India is rendering rivers and streams

too toxic for fish – let alone human consumption.

Without expensive new water infrastructure investments, millions may lack access to

running water in the years ahead. Scientists now warn that Lakes Mead and Powell – major

water sources for the Southwest – are on track to dry up completely within 13 years. Some 36

states in the U.S. will face water shortages within the next few years, according to Environmental

Protection Agency studies.

One of the simplest and most important precautions you can take to preempt increases in

water costs and to stay safe during an emergency of any kind is to keep plenty of bottled water in

your home.

A lot of people make the mistake of waiting until a disaster is imminent and joining in on

the mad rush to the grocery store, where shelves are already empty. You should have several

gallons of drinking water on hand at all times. Rotate in new jugs of water at least every six

months to ensure that your supplies stay fresh (plastic containers deteriorate over time and can

produce an unpleasant aftertaste).

What if you must rely on sources of water that may be impure?

Boiling water generally kills all potentially harmful bacteria and microbes. But it cannot

eliminate all harmful chemical pollutants that may be in the water.

In case boiling isn’t possible or practical, keep some stocks of water purification tablets.

They can be bought fairly cheaply at most stores that sell camping gear and will make your life

immeasurably easier during a time when you need to ensure the safety of your water. You’ll

probably see some purification tablets based on chlorine compounds and others on iodine; the

iodine tablets taste fouler but do a better job of killing parasites. (One trick is to mix sugar-free

Kool-Aid or other instant drinks into the water to mask the taste of the iodine.) Regardless, be

sure to follow the directions provided with the tablets.

A few drops of chlorine bleach can also be used, in a pinch, to sterilize water for

drinking.

 Keep a Well-Stocked Medicine Cabinet

Medical inflation is running rampant due to over-regulation and over-subsidization,

which encourages waste. With the federal government facing trillions in unpayable Medicare

obligations to millions of Baby Boomers in the years ahead, rationing may be the only viable

solution for policymakers. Quality professional medical care may become impossible, or at the

very least much more expensive, to obtain in the near future. Even drugstore items will be

costlier and will perhaps even get rationed.

That’s why a well-stocked medicine cabinet is essential. In addition to having plenty of

supplies of any prescription drugs you need, keep plenty of pain relievers, cough medicine, antidiarrheal medicine, and a fully stocked first-aid kit. Be sure especially to stock up on special

medications needed for any member of your family.

The homeopathic flu medicine Oscillococcinum (“Oscillo”), available over the counter,

should also be in your medicine cabinet. Oscillococcinum should be taken at the first sign of flu

or other viral infection. It helps stimulate your body’s defenses and is typically effective within

48 hours (though it will not necessarily eliminate a severe infection).

Store Your Own Gasoline to Beat Price Spikes, Lines, and Rationing

You surely do not want to participate in the coming rerun of the 1970s, during which

people stood in long lines to get a few gallons of available fuel and watch all the fist-fights

among members of the public caught clueless and flat-footed by the “surprise” energy shortage.

Consider stockpiling a few weeks worth of gasoline on your property if possible, or extra heating

oil if you are dependent on it during the winter.

There is ample reason to believe per-gallon gasoline costs are going to move to the $6.00-

$8.00 range in the relatively near future. Flattening global oil production combined with chronic

under-investment in energy infrastructure combined with growing Third World demand spells

big trouble ahead. The U.S. is extremely vulnerable to an energy shock, long gas lines, and, yes,

rationing at some point in the future.

In the event of shortages and rationing, anyone who has his or her own supplies is able to

offer them (at a premium) to others. Obviously, unless you’re planning on becoming a gas

station, you don’t want to advertise to the public the fact that you have fuel on your property.

But if a small section of your neighborhood knows, that can be to your benefit, because then

they’ll be offering you money, goods, favors, or services for the privilege of being able to fill up

in a pinch.

For about $600 you can purchase a state-of-the-art above ground 200-gallon fuel storage

tank. (Hand or small electrical pumps cost about $100.) Obviously, you need a safe and discreet

spot to place such a storage tank. But the benefits will become obvious when fuel is $7.50 a

gallon and you have a couple hundred gallons, which you snagged for around $4.00 per gallon.

Here are some pointers for consideration if you want to take the step of hoarding your

own private fuel supply:

• Local gas companies will deliver unleaded fuel to your tank. All you need do is consult

the yellow pages.

• To keep your stored fuel fresh, draw from your supply every third fill-up and replenish

the tank as necessary.

• Ask your fuel supplier for suggestions on gasoline preservatives. Another option is to go

to your local auto parts store.

If you think fuel storage is an option for you, make certain you get a very high quality

storage tank system. Northern Tool and Equipment is a reputable firm that offers many choices

in a very useful catalog. You can order a catalog by calling 800-556-7885.

The Wall Street Journal:

"Picture a family of four with an income of $46,000, annual costs of $78,000 and a credit card debt of $281,000... these figures are roughly proportionate to federal government revenue, annual outlays, and accumulated national debt."

How to Store Ramen Noodles

When Nissen first produced instant Ramen Noodles in 1970, the company made a Japanese dish cheaply accessible to, and popular with, a new, American audience. In 2010, Ramen noodles come in over six different flavors and are synonymous with inexpensive, long-lasting food that you can cook and eat just about anywhere. The dried nature of Ramen noodles makes storage quick and easy, ensuring that your favorite squiggly noodles stay fresh for up to one year.

·  1 Keep your individual packages of Ramen Noodles closed to preserve the freshness. Open your airtight 5 gallon bucket container and line the individual packages along the bottom.

·  2 Continue stacking your packages of Ramen, without forcing or wedging. If one of the packages doesn't fit, simply start a new row instead of cramming it into a smaller space. Pushing, shoving or pressing your packages of Ramen could break the noodle sheets or accidentally open the flavor packs.

·  3 Pop the plastic lid into place over the container. Stick a piece of tape on top of the container and write the storage date. Your Ramen noodles will remain fresh for up to one year.

Aug. 2011 Newsletter (English & Espanol)

Aug. 2011 #1

We Cannot direct the wind, but we can adjust our sails!

Home Storage and Preparedness News Letter

Miami Lakes Florida Stake

The Church of Jesus Christ of Latter-day Saints

5 Simple Ways to Menu Plan

by the TipHero.com

Many people I talk to think they are spending too much

on groceries every month. Years ago I was in the same

position, spending over $800 dollars a month to feed a

family of six. My biggest problem, lack of planning. I

would go to the store each week with a small list of

essentials- milk, diapers, bread and come home with

hundreds of dollars worth of food we didn’t need. This

food would then sit in my fridge and pantry for weeks

because I didn’t have a plan for it.

Then one day, when we decided to get serious about

our finances, I realized that even though I didn’t have an

income, I could help reduce our spending. The first area

I examined (after cutting cable) was the grocery budget.

I didn’t have any idea how much I was spending each

month, but I was sure I could spend less if I just had a

plan.

It was then that I learned about menu planning. I started

creating weekly meal plans for my family and shopping

lists based on the meal plan. I am sure it is no surprise

that my monthly grocery budget was drastically

reduced, immediately. Menu planning had another

unintended consequence to our family’s budget. We ate

out significantly less, thereby saving our family more

money and improving our nutrition. Having a meal plan

meant less “oh no, it’s 5 o’clock and I don’t know what

to make for dinner” moments that resulted in take-out

pizza or the drive-thru.

A menu plan meant I was saving money, my family was

eating better, and there was less stress at meal times. I

sometimes wonder how I went so long without planning.

You know what they say,

Those who fail to plan, plan to fail.

If you are struggling in this area, here are 5 Simple

Ways to Menu Plan.

Ask Your Family

If you want to have a successful plan, ask your family

what they like to eat. If no one is eats what you prepare

your menu planning will be in vain. Every few months I

poll my family and ask them to list their favorite meals. I

try to incorporate their favorites into my weekly plan.

While I can’t accommodate every person every week, if

they know I am considering their preferences in my

planning they are better eaters throughout the week.

Make a Meal List

I have about 40 meals on my list. One afternoon last

year I sat down and made a list based on preferences,

nutrition, cost, and convenience. Whenever I am having

trouble thinking of a meals I go back to my list.

Depending on the budget, or other meals I’ve planned, I

choose a few off the list. On weeks that I’m really not

motivated, I pick all the meals off the list. This list takes

the thinking out of planning.

Make a Weekly Outline

For those who follow my Menu Plan Monday posts, you

know that I create a meal outline, and I don’t assign

meals to specific days of the week. This works well for

our family due to my husband’s work schedule and the

fact that with 9 people in a house things are always

changing. If a doctor’s appointment comes up, that might

be a good night for the crock pot meal or if we are going

to be home all day I might make the more involved meal

on that evening. Being flexible with my meal planning has

allowed me to be successful with the implementation of

these meals.

Create Themed Meal Nights

If you are really struggling with meal planning consider

creating themed nights. For example:

Monday: Pasta

Tuesday: Ground Beef

Wednesday: Chicken

Thursday: Mexican

Friday: Leftovers

Saturday: Breakfast for dinner

Sunday: Meatless meal

This works well for families that have a set schedule as

well as for families who need a strict routine. I have child

who asks what we are having for dinner before he puts

the first bite of breakfast in his mouth. Some children do

better when they know what to expect and themed nights

can really help with mealtime struggles.

Just Do It

The hardest part of menu planning…. getting started. My

friend Erin from $5 Dinners has some wonderful free

menu planners

(http://www.5dollardinners.com/strategies/printableresource-center) on her site, I would recommend you

download them to help get you going. Then make a plan.

Set aside 30 minutes a week (maybe 45 minutes if this is

your first time) to create a menu plan and a shopping list.

Sometimes you can create a menu plan just by shopping

your freezer and pantry, other times you can create a

plan based on your weekly sales flyers.

Menu planning is really quite simple and once you start

you’ll wonder why you waited so long to begin.

Before You Go To The Store:

1. For a week, track what your family actually spends on

food. Don't forget to include work lunches, restaurant

meals, vending-machine snacks and convenience store

stops. These add up quickly.

2. Have a plan. Jot down simple dinner menus for the

week, using the weekly grocery store ads so you can take

advantage of what's on sale that week. Having a plan

ends the 5 p.m. "what's for dinner?" plight.

3. Make a shopping list from your menu. Having the

ingredients you need for the week eliminates extra trips to

the supermarket, where more incidental items can end up

in your grocery cart.

4. Consider making from scratch

many of the things you usually

buy in prepared form, such as

brownies or salad dressing.

Almacenamiento y Preparación 

La Iglesia de Jesucristo de los Santos de los Últimos Días

Estaca de Miami Lakes Florida

5 Maneras Simples de Planear un Menú
por TipHero.com
Mucha gente con quienes hablo, piensan que
están gastando demasiado en alimentos cada
mes. Hace años estaba en la misma posición,
gastando más de $ 800 dólares al mes para
alimentar a una familia de seis personas. Mi mayor
problema - la falta de planificación. Iba a la tienda
cada semana con una pequeña lista de lo esencial
- leche, pañales, pan y regresaba a casa con
cientos de dólares en alimentos que no
necesitábamos. Estos alimentos entonces se
quedaban en mi nevera y en la despensa por
varias semanas porque yo no tenía un plan para
usar estos alimentos.
Entonces un día, cuando nos decidimos a tomar
en serio nuestras finanzas, me di cuenta de que a
pesar de que yo no tenía ingresos personales,
podría ayudar a reducir nuestros gastos. La
primera área que examiné (después de cortar el
cable) fue el presupuesto de comestibles. Yo no
tenía ni idea de lo mucho que estaba gastando
todos los meses, pero estaba segura de que
podría gastar menos si solo tuviera un plan.
Fue entonces cuando me enteré de la planificación
de menús. Comencé a crear los planes semanales
de comida para mi familia y las listas de compras
basadas en el plan de comidas. Estoy segura de
que no se sorprenderán cuando les diga que mi
presupuesto mensual de comestibles se redujo
drásticamente, de inmediato. La planificación del
menú tuvo otra consecuencia no esperada en el
presupuesto de nuestra familia. Cenamos fuera
significativamente menos, ahorrándonos más y
mejorando nuestra nutrición. Tener un plan de
comida significa menos momentos como…. "oh
no, son las cinco y no sé qué preparar para la
cena", que dio lugar a momentos para ir a buscar
una pizza o ir al drive-thru.
Un plan de menú significaba que estaba
ahorrando dinero, que mi familia estaba comiendo
mejor, y había menos tensión durante las comidas.
A veces me pregunto cómo pasé tanto tiempo sin
planificar. Saben lo que dicen…
Aquellos que fallan en planear, planean fallar.

Si usted está luchando con esto, le doy 5 Maneras
Simples de Planear Menús.
Pídale a Su Familia
Si usted quiere tener un plan exitoso, pregúntele a
su familia lo que les gusta comer. Si nadie come lo
que usted preparó, la planificación de menús será
en vano. Cada pocos meses hago una encuesta en
mi familia y les pido que me den una lista de sus
comidas favoritas. Trato de incorporar sus comidas
favoritas en mi plan semanal. Si bien no se puede
acomodar a cada persona cada semana; si ellos
saben que estoy considerando sus preferencias en
mis planes, comerán mejor durante la semana.

Haga una Lista de Comidas
Tengo alrededor de 40 comidas en mi lista. Una
tarde el año pasado me senté e hice una lista
basada en preferencias, nutrición, costo y
conveniencia. Cada vez que estoy teniendo
problemas pensando en una comida, vuelvo a mi
lista. Dependiendo del presupuesto, u otras
comidas que he planeado, elijo unas pocas comidas
de la lista. En las semanas que no estoy muy
motivada, escojo todas las comidas de la lista. Esta
lista elimina el tener que pensar en la planificación
de las comidas.

Hacer un Esquema Semanal
Para aquellos que siguen mis mensajes el lunes del
Planeamiento de Menús, saben que creo un
esquema de comidas y no asigno las comidas a
días específicos de la semana. Esto funciona bien
para nuestra familia debido a la agenda de trabajo
de mi esposo y el hecho de que con 9 personas en
una casa las cosas siempre están cambiando. Si
tenemos una cita con el médico, podría ser una
buena noche para hacer una cena en el “crock pot”
o si vamos a estar en casa todo el día, podría hacer
una comida más complicada esa noche. Ser flexible
con mi plan de comidas me ha permitido tener éxito
en la implementación de estas comidas.
Crear Noches Temáticas de Comidas
Si usted está realmente luchando con la
planificación de comidas considere crear noches
temáticas. Por ejemplo:
Lunes: Pasta
Martes: Carne de Res Molida
Miércoles: Pollo
Jueves: Mexicana
Viernes: Sobras
Sábado: Desayuno para la cena
Domingo: Comida sin carne
Esto funciona bien para las familias que tienen un
horario establecido, así como para las familias que
necesitan una rutina estricta. Tengo un hijo que
pregunta que vamos a comer para la cena antes de
poner el primer bocado del desayuno en la boca.
Algunos niños les va mejor cuando saben qué
esperar y noches temáticas realmente puede
ayudar con las luchas a la hora de comer.
Aug. 2011 #1
¡No podemos dirigir el viento,
pero podemos ajustar nuestras velas!
Almacenamiento y Preparación b Estaca de Miami Lakes Florida
La Iglesia de Jesucristo de los Santos de los Últimos Días
Simplemente “Hágalo”
La parte más difícil de la planificación del menú ....
empezar. Mi amiga Erin de “$5 Dinners” tiene
algunas sugerencias fantásticas para planear
menús
(http://www.5dollardinners.com/strategies/printableresource-center) en su sitio web, le recomiendo
que los descargue para ayudarle a comenzar.
Entonces, haga un plan. Dedique 30 minutos a la
semana (tal vez 45 minutos si esta es la primera
vez) para crear un plan de menús y una lista de
compras. A veces se puede crear un plan de menú
sólo mirando lo que tiene en su congelador y en su
despensa, otras veces puede crear un plan basado
en los anuncios de “especiales” semanales.
La planificación de menús es muy sencillo y una
vez que empiece se preguntará por qué esperó
tanto tiempo para comenzar.

Antes de Ir a la Tienda:
1. Durante una semana, apunte lo que su familia
realmente gasta en alimentos. No se. olvide de
incluir las comidas que lleva al trabajo, las comidas
en restaurantes, los snacks que compra en las
máquinas y las que compra en tiendas de
conveniencia, como 7/11. Estos gastos se suman
rápidamente.
2. Tenga un plan. Anote menús sencillos de cena
para la semana, con los anuncios de comestibles
para que pueda aprovechar lo que está a la venta
esta semana. Tener un plan elimina la pregunta de
las 5 de la tarde "¿qué hay de cenar?".
3. Haga una lista de compras de su menú. Tener
los ingredientes que necesita para la semana
elimina viajes extras al supermercado, donde los
artículos menos importantes pueden terminar en su
carrito de compras.
4. Considere la posibilidad de hacer usted misma
muchas de las cosas que normalmente compra ya
preparadas, como brownies o aderezo para
ensalada.

Monthly Food Storage Plan, Staying Cool

*** EVERY SINGLE WEEK ***

Water is your number one item you will need to survive in an emergency. CLICK to learn how to store water. (http://www.bevscountrycottage.com/prepare/water-storage.html)

You will need to store away at least 2 gallons of water each week in 2 liter pop bottles, 5 gallon water containers, or other food safe containers. (NOT empty milk jugs as those will biodegrade.)

Monthly Food Storage Plan

(NOTE: This is NOT a full years supply of food but it will help greatly.)

AUGUST	WATER! - as much as you can buy and store- each month!
Week 1: Spices and multi-vitamins	Week 2: Salt 8 lbs	Week 3: Vegetables (canned) as frozen will not store in an emergency.	Week 4: Baking Powder - 1 lb

 

As members of the Church of Jesus Christ of Latter-day Saints, we have been counseled by our prophets to "Be Prepared", "Get Your House In Order".  We need to remember that our prophets are not just "our" prophets, they are God's mouthpiece for the world.

Here are some videos that may shed a little insight into your life.

Remember, I am not promoting any sponsors. Take these videos for what they are, information!

Remember when this happened in 2008?

http://www.youtube.com/watch?v=G_7kRV5kD0o&feature=player_embedded#at=39

In 2011

http://www.youtube.com/watch?v=Ob-ubrC2RnU&feature=related

Around the world

http://www.youtube.com/watch?v=1YA3svWMF50&feature=related

Not only members of the Church see the upcoming problems.

http://www.youtube.com/watch?v=C3JgI0Pynxw&NR=1

http://www.youtube.com/watch?v=6t05qO1lY-Q&feature=related (store what you normally eat!)

http://www.youtube.com/watch?v=8RDia6rKHKA&feature=related

Prices are still going up

http://www.youtube.com/watch?v=BIWeqqd7GqE&feature=related

http://www.youtube.com/watch?v=zeTTHQrtAl4&feature=related

Is it hot enough for you????

I don't know about you, but I'm sweltering. And I don't mean that in some sort of poetic, mystical sense of the word. I mean it's hot! Even if you're simply going to get the mail, if you step outside, you had better take along a bottle of water and a phone to dial 911 when you can't make it back.

That kind of hot...

In the month of July, eighteen states had heat advisories as the heat index reached triple digits in many areas. Just looking at my local map today, our heat index is going to be 106 degrees Fahrenheit... and there's no end in sight.

Power companies are stretched to the limit, and brownouts and blackouts are occurring in each affected state. Some have lasted up to a day, which in this heat is particularly dangerous to the very young, the elderly, and the infirm.

Be Heat Smart!!

Above all else, stay hydrated! Even when you think you may be getting plenty to drink, dehydration in this type of heat can occur quickly and without much warning. And stay away from sodas. The caffeine and sugar in these drinks act like a diuretic, causing you to lose even more fluids. The very best thing you can do to remain hydrated is to drink plain water.

Showers will cool you down much quicker than air conditioning, so if you have experienced a blackout and just cannot get any relief, jump into the shower. Cool wet towels across the forehead and at pulse points (wrists, knees, etc.) will also help you avoid a heat meltdown.

If your area has experienced a power outage, it might be good to head to a public venue such as a library, museum, or anywhere else to get in out of the heat. The simple fact is that our urban brethren are going to be much more affected by heat than those of us in the country. The heat sink of asphalt and concrete creates a "heat island" effect. What this essentially means is that, even when the nights cool off, the heat-storing mass of concrete and asphalt is going to release that stored heat back into the atmosphere. Our city-dwellers literally get no relief!

Hot Enough to Cook Eggs on the Sidewalk?

We've all heard that old saying... but right now it's true! Cooking during this heat wave is unattractive for several reasons...

Number one, who wants to add more heat into the house? We're trying to cool things off! And number two, those rolling blackouts can occur at the most inopportune moments, and if they last long enough, can ruin anything that's in the oven or on the stove. Besides, in this weather, who wants to stand over a hot stove anyway?

Wouldn't it be great if we could harness the heat generated by this heat wave to cook our food... without the need for electricity and outside, where it doesn't affect the ambient inside temperature? This scenario would be a win-win for everyone - the power companies, because energy would be conserved and the demand on the grid lessened, and consumers, because it would lower the cost of their monthly power bill. (Did you know that one hour on medium heat sucks up 3 kilowatt hours of energy?)  

A Solar Oven would be just great!!!!!!!

Diatomaceous Earth (DE)

For the past 30 years I have been using something called Diatomaceous Earth (DE) to preserve my grains and beans. Come to find out that it is used for many other things too. Here are two videos I ran across that will explain what it is and some of its other uses.

http://www.youtube.com/watch?v=xpP43cOP9P4&feature=related

http://www.youtube.com/watch?v=RQn6GSHNzBE&feature=related

Hope this helps to enlighten you of what is out there. Ants here I come!!!