Week Seventeen

I am so sorry to have missed last week but my daughter had her baby and I was very busy being a new grandma! That said I was sure glad I had a few things that the kids could put together to eat. Now I have to replenish but it sure came in handy for them. I had purchased some boxed dinners that were on sale. Not my first choice for a good home cooked meal but for them it was perfect! That is something that we should consider when adding to our basic food storage. Some of the "prepared" boxed things will sound pretty good after eating wheat and beans for a couple of weeks:) Watch the sales and you can add things at a pretty good price. Which brings me to my next point. There will be good sales around the holidays on things like instant potatoes, olives, and some other canned goods. Take advantage of those sales. Don't think you have to keep to this schedule. This is only a suggestion. You can always pick up whatever is for this or that week. Use your $$ wisely and buy what is on sale. That goes for anytime of the year. Sometimes I do that. I just add what I was supposed to get to my next weeks list and get those sale items.

WEEK SEVENTEEN: 2 cans of tuna, 4 cans tomato soup

Week Sixteen

I love the holidays! So much of our family time together at this time of year centers around food. We have our family favorites that seem to only get baked or cooked at this time of year. Maybe that is because with the change of season we stay indoors more and I love cooking more around this time. When I say cooking for me it is baking. I love baking and finding ways to use the foods of the season. So many shared from their gardens this year and lot got frozen to be used for the fall season of baking. Do you have a favorite recipe for some fun kind of bread or goodie? Please share with us. For now I am sharing our favorite pumpkin dessert.

AUNT BARB'S PUMPKIN BAKE

4 eggs 1 tsp. soda 1 C oil 1/2 tsp. salt
1 (15oz.) can Pumpkin 2 C flour 2 tsp. cinnamon
2 tsp. baking powder 1/2 tsp. ginger 1/2 tsp. cloves 1/2 tsp. nutmeg

Mix eggs, oil, and pumpkin in a large bowl. Add dry ingredients and mix well. Bake at 305 degrees for 25-30 minutes.

Frosting: 1 6oz. cream cheese 6 Tbls butter 1 Tbls milk 1 tsp vanilla
4 C powdered sugar Mix all ingredients together and frost top of pumpkin bake after cooled.



WEEK SIXTEEN: 5 lbs. of Honey

Week Fifteen

This last weekend I was at conference. I thought with the troubling times we are in now I would here once more about being prepared. I don't think I heard one specific talk about that but I did hear more than once that we need to be obedient to the commandments and counsel we have already been given. I think that we already know what we should be doing - now is the time to just DO IT! Now with regards to food storage now is the time to begin. How much more peace we will have when we have to face whatever it is we have to face if we are prepared. That said this week we are adding mac and cheese to our shelves. What are some interesting things to do with this staple? Sometimes we add hot dogs, hamburger, chicken. But Paige shared with us a recipe she had learned on trek and that was adding tuna! It was delicious and tuna is much easier to store that the other things. I had never thought of adding that before so I was a bit sceptical but it turned out we liked it. What do you add to spice it up? Please share with us!

WEEK FIFTEEN: 1 box mac and cheese, 1 lb. yeast. ( I usually buy at least four boxes at a time, so feel free to add more to your list and remember the yeast will freeze)

Week Fourteen

My husband came home last night and wanted to know how much more we needed for our storage. I thought maybe he was wanting to talk about it during FHE. But the truth was he has been really worried because of the economic situation in our country right now. These are the last days - not that we are predicting anything - but it did give a great opportunity to discuss with the children once again the importance of following the prophet. Following a prophet even when we don't see the importance or value of it. We are not near our goal of a years supply but we are closer than we have been in a long time. We were able to show the kids that even though we are very active in the church we as adults need to be listening just as much as they are. Knowing we are obeying gives us peace. Peace in a time when there is so much unrest going on in the world around us. I think it is a very valuable lesson for our children to have.

This weeks food is wheat. If you have your wheat then I suggest maybe replenishing some petty cash for yourself. I know of a sister that always has hidden away in a couple of places $100. I know that that is a lot of money but if you add some every week it could add up. This is not cash that is to be used for any other purpose than during a crisis situation. And no it is not a crisis when shoes go on sale for half off and you need one of every color:) What is a crisis? Well that is for you to decided for your family but it is something I would make a matter of prayer. The Lord will bless you as long as you are obeying and what you might think is a crisis just might be one of the blessings. So don't get discouraged or overwhelmed. The Lord knows your heart and will open doors!

WEEK FOURTEEN: 100 lbs. of wheat

Week Thirteen

Now that school has started it seems I have a little more time to organize things. So I have been putting things on my shelf in date order. Making new lists of things I want to add to my storage and deciding how to fit more into what space I have. It seems that a lot of people have made the comment to me that they really want to start their storage or add to what they already have. Please do not put it off anymore. If you are only just buying the few items a week you are doing something. I think sometimes we think we have to have it all - I promise it will come and the Lord will provide a way for those who are earnestly seeking to obey. Since I have started this there have been two times that some extra money has just fallen into our lap. I used that money to purchase food because I felt that is what the Lord intended it for. He knows our hearts and our situations - don't give up. Keep taking it a little at a time. I just want to encourage everyone to keep going and going and going. Just like that commercial for the bunny and the batteries don't run out. One week at a time, one purchase at a time and you are obeying the counsel from our prophet. You can become perfect in this.

WEEK THIRTEEN: 1 bottle of multiple vitamins

Week Twelve

I am sorry to be late in my post this week. I had some computer problems and could not post! Boy am I glad for good neighbors and friends who are smarter than me at this computer stuff.

I heard back from Lynne Jensen and she shared this awesome recipe to use with the soup mix from the storehouse. It was so good! Thank you so much. I really appreciate the feedback. I am going to be posting more recipes that we can use with our food from the storehouse. If you have some things you have tried please share! If you don't want to leave a comment just email me @ motherofeleven@msn.com. Thanks so much for your support!

Deseret Soup Mix Soup

8-9 cups water
1-1/2 cup soup mix
1 pound hamburger
1/2 chopped onion (or dehydrated equivalent)
4-5 beef bullion cubes
optional add ins (we usually use all of them):
1 can stewed tomatoes
1 can tomato sauce
1 cup chopped celery

Brown hamburger and drain off fat. Add all ingredients to a large pot and bring to a boil. Lower heat and simmer 1-1/2 to 2 hours.Serves 6-8

WEEK TWELVE: 4 cans mushroom soup, 2 lbs shortening

Week Eleven

I have been finding new recipes to use with our wheat. I came across this "No-knead raisin bread" that I thought looked really good. So I will share with you -

1/2 C sugar 1 pkg. dry yeast
1/3 C soft margarine 1/4 C warm water
1 tsp. salt 2 eggs, beaten
1/3 C boiling water 4-41/2 C sifted whole wheat flour
1 C seedless raisins
1 C canned milk

The topping: 1 tbsp. granulated sugar, 1 tsp. cinnamon

Mix sugar, margarine, and salt in large bowl. Add boiling water and stir until margarine is melted. Add milk. Dissolve yeast in warm water and add to first mixture. Stir in eggs and raisins. Add flour, one cup at a time, beating until smooth after each addition. Cover and let rise until double in bulk. Beat down batter, then beat for 2 minutes. Turn into well greased 10-inch tube pan, smoothing evenly with spoon. Let rise until double in bulk, about 45 minutes. Sprinkle top with sugar and cinnamon, and bake at 350 degrees for 55 minutes.

I am so excited to try this out. I was amazed at how many things you can use your wheat flour for. Cookies, cakes, breads, rolls, pie crust, seasoned flour for meats, stew, casseroles, soups, pancakes, etc. I don't know why in my mind I limited our wheat use to cracked hot cereal and bread. If anyone has recipes to share please do - I really want this to be interactive - and have not had much success with that - Thanks!

WEEK ELEVEN: 10 lbs. sugar, 1 box salt

Week Ten

I am so sorry to have missed last week. I have been in and out of town for the last month and I just could not get it together to post here last week. That said I hope there are a few benefiting from this. It has really helped me to get focused and organized.

I talked last week about 72 hour kits and when I was working on another project I realized I left off something important from the list. Personal hygiene items. I have saved over time the small bottles of soap and shampoo from hotels that we have been to. I usually take my own stuff so I don't use it while staying at the hotel. My mom also saved stuff for me. So now everyone has there own personal hygiene kit and the girls also some feminine products added to theirs. If we had to evacuate to a shelter I know this would really be a blessing to have. Sample size products also are the right size but the ones from the hotels are free! (Well, sort of if you don't count the cost of the room, he! he!) I will get to the larger kit but will save that for later. I have not had time to get all the information together.

School is getting ready to start and there have been great sales for the back to school stuff. I picked up extra crayons and pencils and stuff for the 72 hour kits for pennies! Storing things is so fun when there are bargains involved! I also saw that snacks and things like that are on sale right now. I picked up a few things to add to the food storage shelf that would be fun treats. Those are easily rotated because David always thinks we are in an emergency situation if we run out of treats - that said storing the basics really is the priority but when sales come along it is fun to see some treats on the shelf along with the basics.

WEEK TEN: 4 cans of tuna, 4 boxes of macaroni and cheese

Week Nine

This week I want to talk a little about individual 72 hour kits. There are many ways to put one of these together. Our family has used 5 gallon buckets in the past and that was good and easy to store in their closets. I have been saving older backpacks that the kids don't use for school anymore and that is what I am using now. I think it is a little easier for little ones to carry and they seem to store pretty good. They are not air tight so your food needs to be in zip lock baggies. Generally speaking what you put into a kit you probably already have around the house. This is an activity that we do at a FHE. I make a game out of gathering the items and we have prizes for who finds things the fastest. Here is a basic list that I use:
1. One outfit, generally a pair of sweats and t-shirt and sweat shirt. (I have them get things that are play clothes out of their drawers. I never buy anything new for this, also I try to do this around September when they have all their new school clothes and shoes so it is easier for them to find something they don't want to wear for a while.)
2. 3 pairs of underwear, (diapers & wipes if you have a baby) 2 pairs of socks, and a pair of tennis shoes.
3. 3 bottles of water
4. A small first aid kit
5. Color book, crayons, a pad of paper, and pen. (kids will get bored while in a shelter if we have to be evacuated, so some type of thing to keep them entertained works good) If you have a baby a couple of baby toys and maybe some kind of blanket for them to snuggle with.
6. Food: this usually is granola bars, fruit snacks, instant oatmeal, individual cracker or cookie pkgs. This part of the 72 hour kit is more for snack type foods. We put together a larger kit that includes more dehydrated type things that can be put together for meals like when we go camping. Remember this is the individual kit and your kids have to carry them.
7. A small mess kit.
8. If you are on a certain kind of medication it is possible to be able to store some of that as well. Talk to your doctor and let them know what you are doing. My step dad has done this with his medication and sealed it with one of those food sealing machines.

This is a real basic kit. Next week I will go into more detail as to what to put into the larger kit. This is one that generally can be carried by mom and dad along with the individual one.

If you have any suggestions or ideas to share please do, we all could benefit from other's experiences. I have never had to use our kits for anything so if you have had to use yours and thought "I should have had this or that" please share. We do rotate the food every year during a family home evening. We eat what is in the kits for dinner and add new food. This has been interesting as we have found out what the kids absolutely did not like to eat and what they did like. This is also the time that we rotate the clothing - children grow and sometimes what I had for one child could be passed down to the next.

Week Nine: 5 lbs. of honey, 1 lb. of yeast (by the way store your yeast in the freezer - and keep in the refrigerate after it is open - you can store it quite a while this way!)

Week Eight

I have been on vacation and even while vacationing I have been thinking a lot about our food storage. What prompted the thinking was the fact that I was in California when they had their "little" earthquake. My immediate thought was how do you store things that you can in Southern California (glass jars would break when they fell from the shelves) Where did I put all my jam I just made and would it be safe if an earthquake hit here at home? But I did not think about that very long but asked myself these other questions. How can I make my storage grow faster? When is the next order going in for the cannery? Am I buying the right kinds of food that my family will eat? OK , so I have gone a little overboard with the fixings for taco soup. My family loves this recipe and it can be made without the meat. But I am sure they will get tired of that so I do need to move on to a new recipe:) Seriously, that is such an important aspect of food storage. You need to store what your family will eat. That takes a little planning. Sorting through recipes for meals that don't have to many perishable ingredients can be tricky. Taco soup is a perfect example of that:

TACO SOUP
1 pound of browned hamburger
28-oz. can crushed tomatoes
151/4-oz. can corn, undrained
15-oz. can black beans, undrained
151/2-oz. can red kidney beans, undrained
1 envelope dry ranch dressing
1 envelope dry taco seasoning
1 small onion, chopped
tortilla, or corn chips
shredded cheese
sour cream
1. Combine all ingredients except chips, shredded cheese, and sour cream in slow cooker.
2. Cover. Cook on low 4-6 hours.
3. Garnish individual servings with chips, cheese, and sour cream.

You can leave off the garnishings but if you have the other ingredients stored in your food storage then you can buy only those things if times are hard! Hopefully things will not be so bad that we can't get our sour cream and cheese! The secret ingredient though is the ranch dressing so don't leave that out! I would love to hear of other recipes that you can just make from a can. Campbells soup has a great recipe book that has lots of ideas!

Next week I"ll be sharing some recipes for things you can make ahead and freeze. The storage life is not as long as shelf food but it is always nice to have something in the freezer for unexpected dinners needed for a neighbor or on a night you just don't have time to think about making dinner. Plus once you start cooking like this you save lots of $$$ on your grocery bill and that extra cash can go for more food storage. See I have been thinking lots about this:)

Week Eight: 5 lbs. of powdered milk

Week Seven

Sorry this is a little late. Getting caught up after trek has taken me some time. Anyway, I can't believe how well I have done in just six short weeks. My storage is really beginning to look like a food storage! This week is item is a little more costly than the $5. I know that I have talked to a couple of people and they were having a hard time finding some wheat. The cannery did not have any when they called and so they went to another cannery and purchased quite a bit and split it with people.

For myself I have my wheat already so I am going to be working on my 72 hour kits. I will have a longer post on this in a couple of weeks so I will wait to tell you all what and how to get this going.

A sister has been emailing me and giving me great advice about bread making. You will want to learn this skill as practice is what makes great bread! Storing your yeast in the freezer and then the refrigerator will extend the life of your yeast. She has been using hers for 1 1/2 to 2 years now and it is still making great bread. Personally we are still working out the balance with the white flour and the wheat flour. My goal is to get into the habit of bread making once a week and then only using our homemade bread. At $3 a loaf at the store for the good bread it only makes sense that I can save in our food budget by making my bread. I am not there yet but we are working up to it. We have been using our bread maker but that only makes one loaf at a time. By September it is my goal to a full time bread maker! A little side note: We use honey in our bread and the kids also like honey for their sandwiches. If honey sits a little while it starts to crystallize and all you have to do is heat it in a pan of warm water and it will remelt. Anyway, Taylor saw my jar of honey and thought it was bad so she threw it out. It was not very old and not much had been used. When I asked where the honey had gone - she said oh, it went bad so I threw it away. I had to laugh because one time when I was little my mom had bought some bread that still had flour looking stuff on the crust and I kept throwing out the bread and she could not figure out what was going on. I thought it was bad, it was just flour on the crust. Anyway, it was a good opportunity for me to teach her about honey and we had a good but expensive laugh!

WEEK SEVEN: 100 lbs of wheat

Week Six

This last week I was thinking about how to use my dehydrated refried beans from the cannery. Also, that I had never tried the soup mix I purchased - how was that going to go over with the kids? The beans are not that bad when reconstituted but my children did not want to try them just as they were. I have a great recipe called "Tostado Pie". My children gobbled it up and did not even know I had used the dehydrated beans! Yeah for me! Next I am going to use the soup mix - of course, I am waiting until it is a little colder out:) Learning how to use some of the foods that we are not that familiar with before we need to is very helpful. I feel like they will eat it because they will be hungry but children can be stubborn so if they have been introduced to it before hand then you can learn a lot of things. 1. You will know if you even want to purchase it again. 2. They end up loving it and you need at least another case of it. 3. They sort of like it and with the right recipes you can get them to eat it. Again, as always this will help with the rotation of the food.

Tostado Pie -

1lb. ground beef
1 chopped onion
1 pkg. chili seasoning mix (I only use half)
1 can refried beans ( I reconstituted enough to equal 1 can)
1 can crescent dinner rolls
1 1/2 cup shredded cheddar cheese
1 c shredded lettuce
tomato chopped

Brown beef and onions. Stir in chili seasoning and beans. Place roll dough in ungreased pie plate (push dough together until it looks like a pie shell). spoon in hot meat mixture. Sprinkle 1 cup of cheese. Bake @ 375 degrees for 15-25- minutes (until the dough is cooked) Top with lettuce, tomatoes and remaining cheese. (For my family I now double this recipe and cook it in a 9x13 pan)

Taco Dip-

1 lb. ground beef cooked and drained. Add 1 pkg. taco seasoning.
1 large can refried beans
8 oz. shredded mozzarella cheese
8 oz. shredded cheddar cheese

Layer hamburger first in a 9x13 pan, then beans, then cheese's. Put in oven until cheese melts. Spread sour cream on top after removing from oven.

Happy Cooking!!!!

WEEK SIX: 1 bottle aspirin (500 tablets) or what you use for pain relief medicine.

Week Five

I hope everyone had a wonderful 4th of July celebration! I have heard from a few people with some suggestions and feedback. Thank you for all your comments. If you cannot leave a comment here on the blog, please email me @ motherofeleven@msn.com I will answer the best I can and pass on your wonderful suggestions. This week some of the questions were on where to store all the food you get. Storage can be a problem but there are some very creative things we can do. Three suggestions that came to me from Bobbe Trommlitz (thank you) were #1. purchase risers that can go under the bed and that will lift up the bed enough to store quite a bit of food. You can also make a longer dust ruffle or add fabric to your existing one to lengthen it so you can't see what's under the bed. If you don't want to buy risers you can use wood blocks or cinder blocks. #2. In some closets there is wasted space above the top shelf. Shelves can be added or taller bulkier things can be stored there. #3. Stack the cases of food in a corner and cover with a table cloth. You can purchase small round wood table tops that could sit on top of the boxes and you would have a cute but functional side table. I know of families that have stored food all over the house in the children's closets, under beds, you name it if there was a space there was food stored there. I have purchased shelves for my garage. I also have put shelves in the closet that is under my stairs. I think for me I will rotate it better if I see it. We don't use our garage for cars so we are making use of the space out there.

Did you work on your water storage. We got our barrels out and cleaned them up and now have our water for cleaning or what not (not drinking) for everyone. I am almost there with the drinking water. It is so fun to see it all coming together when you work a little at a time on it!

WEEK FIVE: 4 cans of tomato soup, 10lbs. powdered milk.

WEEK FOUR

It is strawberry season. I hope everyone got to enjoy the strawberries in your areas. I made jam with mine and the girls had so much fun helping. I like to make cooked jam but a lot of people enjoy freezer jam. It is not a hard thing to make just a lot of stirring! That is why letting the kids help really made it easier. I have always used the recipe that comes with the pectin. So no secret there. It is one of the things I actually enjoy making. There are a lot of different opportunities for us to get fruit. I am looking forward to peaches coming in August. A little side note - why you keep an inventory of your storage - I thought I had lots of sugar from the cannery so did not purchase any. It turns out that I was going by the label color instead of reading and what I had was white flour. I did find 2 cans of sugar but had to stop the process and go back again to the store and purchase more sugar. Good advice: make sure you have everything on hand before you start.

News: Water storage. It is recommended that we should store 1 gallon per person per day for 2 weeks, and another 1/2 gallon per person per day for other limited uses such as hand washing, teeth brushing and dishwashing. (This is a total of 21 gallons per person for 2 weeks.) That is a lot of water when you have a large family. I look at my few gallons and realize that I do not have near enough. We have purchased large plastic drums that are for storing water. Stored water must be clean water. Use the best quality available for water storage. Water must be from a system with a Division of Drinking Water "Approved" rating. Water stored in thoroughly clean plastic or glass containers can be chemically disinfected for long term treating each gallon with 4 to 5 drops of liquid chlorine bleach (Clorox containing 4% to 6% sodium hypochlorite.) One teaspoon of bleach disinfects 5 gallons of water. Allow 20 to 30 minutes before drinking. The level of treatment will prevent growth of microorganisms during storage. Most municipal water storages are already disinfected so no additional treatment is necessary. Fill clean food grade container with tap water and screw on lids. It is not recommended using milk containers. They are generally manufactured with non-durable plastic that promotes biodegradability and is undesirable for long term water storage. The water may become toxic over time from breakdown products from the plastic container. I have been purchasing a couple of gallons of water every week. They will store in those containers for 1 year. My plan is to start to rotate the drinking water and then I don't have to worry about contamination. But water can be disinfected:

1. Boiling

2. Liquid Bleach

3. Iodine Tablets

4. Halazone Tablets

Boiling is the safest. It is preferred over any method of chemical disinfection because most disease causing microorganisms cannot survive the heat of the sterilizing boil. Bring to a boil and hold at a vigorous rolling boil for 5 minutes minimum. Let the water cool before drinking. Pouring the water back in forth between containers will improve the taste because you are putting oxygen back into it.

I bet this is more than you wanted to know about water. Happy storing:)

WEEK FOUR: 1 bottle of multiple vitamins

Week Three

So this week I started my little "store". I do not have lots but it is a start. As I take from the shelf I will add that to next weeks grocery list. Winco this week had bar-b-que sauce on sale for $.78. Then there was a coupon for $1.00 off of three bottles. I bought 12 bottles and paid $5.36 for all 12. That was like $.45 a bottle. Now that was not on my list at all but I could not pass up the bargain. We like this sauce on many things so it was the deal of the week for me. James E Faust said in conference in 1986 "Every father and mother are the family's storekeepers. They should store whatever their own family would like to have in the case of an emergency...some have said, 'We have followed this counsel in the past and have never had need to use our year's supply, so we have difficulty keeping this in mind as a major priority.' Perhaps following this counsel could be the reason why they have not needed to use their reserve. By continued rotation of the supply it can be kept usable with no waste" I love this quote. Especially as I am thinking of my storage as my home store. I have not rotated my food supply correctly and I really think this will help me be more aware of what I have. Buying the bar-b-que sauce this week I added food that my family will eat.

WEEK THREE: 3 cans of mushroom soup, 2 1/2 pound jar of peanut butter

NOTE: A question about storing water in mylar bags has been asked. I have used them in the past but did not move them with me. Everything I read still says to rotate every one to two years. Because no sunlight gets to the water I think two years is the minimum time for rotating the water. I have found lots of good information about storing water and will share more details next week about that. Thank you for the question and please keep asking so we all can learn:)

Week two

Turn your food storage into your own personal store. Wouldn't that be cool to just shop out of your cupboard. I do know of one friend who did this. It was amazing but took her a while to build up the inventory. I used to think I could not do this because money was always tight. Well, I have decided that this is my goal for this year. As I rotate things I am going to be shopping out of my storage but replacing as I go, not waiting until it's all gone to replace it. This also helps you rotate your food on a regular basis. Be sure to date everything as you put it away. I just mark the month and year it was purchased. Next week I will talk about shelf life of foods. As you shop watch the sales and stock up on certain items that you know you will be using on a regular basis. You know paper products, cleaning supplies, condiments, etc. I will be adding these things occasionally on the weekly buy but by buying when things are on sale you build inventory and then shop out of your stash!

In addition to the food purchase each week buy a container of water. I picked up a gallon of water when doing my regular shopping. Date it with a permanent marker. Water in plastic containers stores for one year.

WEEK TWO: 5 boxes of macaroni and cheese, 4 cans tomato soup

correction: last week I said this was for one person, but in reality if you buy everything that is listed you will have a year supply for two people, so if you double it is for four people, and so on. I hope that is not to confusing and sorry for the error.

WEEK ONE

For this first week I want to explain how I will be doing this. I have gathered a lot of different information on what, how much, and how long to store different foods. I want my family to eat what I have stored so I have taken that into consideration as well. I could not figure out how much to let everyone know to buy, not knowing the size of everyones families. So the amounts will be what you would get for one person unless otherwise noted. I plan on budgeting an average of $20 a week to this project. For my family I should have a pretty good supply by the end of the 52 weeks. There will be times if I find something on special or sale that I will get what is not on my list for that week. That is OK. You will find that you will want to do that as well. I like when Jenn lets me know the specials at Safeway. I miss the ads and so those are times that I can stock up on something that will not be specific to my list. - Please leave a comment if there is some information you are specifically looking for. -

WEEK ONE: 2 CANS OF TUNA PER PERSON, 2 CONTAINERS OF SALT, 1 LB. OF YEAST

Beginnings

A few years ago a dear friend gave me some information to help me restock my food supply. She knew that David had been on strike and that we were eating a lot of what we had stored. It has been more years than I care to admit and I still have not sufficiently restocked our year supply of food. Occasionally I have added a few things but not with any conscious effort. When we moved I got rid of our very outdated 72 hour kits and vowed to resupply those as soon as we finished unpacking. Three years later and I still have not gotten to it. Shame on me! For some time now I have felt the need to add to my blog a section that would help others and also help me be accountable for investing in my food storage. Talking it over with Toshia I thought it a great idea to start a separate blog independent of my personal blog and have information updated weekly for those who are interested in gathering their food supply. I will not only have what to buy for the week but hopefully helpful hints on storage, recipes and fun incentives for those who want to set the goal and complete your year supply. I have been studying for the last few weeks sites on the internet and going through mounds of papers I have collected over the years in Relief Society. I also welcome any comments or suggestions that might help make things easier for you and myself. I am so excited to start this. I hope it will help you because I know that it will definitely get me going in the direction I want to be headed with my food storage.

I will be posting updates on Sunday evenings. So starting this Sunday you will get the first installment of A Season of Plenty! I am very excited, have I mentioned that already? Watch for Sundays update and have a great weekend!