* I found this handy chart on STORAGE CONTAINERS, what kinds there are, how to use them, and how much they hold.
* I’m not buying any more seeds this year. But if you’d like to get a head start next year (I planted all my tomatoes in January), check this out: DollarSeed Your One-Stop Seed Shop All the seeds are $1.
* I was watching my gardening lady and she gave 4 methods to treat earwigs (sigh, YES, I’m STILL having problems – mostly with lettuce. As soon as it comes up, something eats the little leaves and leaves on a tiny bare stalk)
LONG TERM FOCUS: Milk
Powdered milk today is SOOO much better than it was 30 years ago. If you bought milk 20 years ago, you should probably get more. By using powdered milk, you can then make yogurt, sour cream, cream cheese, sweetened condensed milk, whipped topping, buttermilk, day cheese, cottage cheese, bakers’ cheese, white sauce, pudding, etc.
A good estimate is 4 pounds per person per month.
SHORT-TERM FOCUS: Juice
Each time you shop this month, as you pass the “kool-aid” racks, check the price for the large containers of drink mix. Maybe pick up a lemonade, some Tang, and some red punch. Your taste buds will thank you.
72-HOUR KIT FOCUS: Emergency Blanket
These fold up so small and easily fit in your pack. I think you can get them for about $1. Check the Dollar Store or Walmart.
MISC. FOCUS: Vitamins
I watched a doctor testify before a State Senate Hearing. His complaint was that the medical community is giving patients positive COVID diagnoses and then sending them home to take Tylenol and either get better or get worse. He proposed that teams of doctors get together to study what, if any, medications might be given to patients to help them fight COVID so they would NOT have to go to the hospital.
Without getting into the middle of a debate on health options, it would help us all to strengthen our immune systems.
Some recommendations include:
Add to these whatever other vitamins you might need. I know that I take calcium and iron in addition to a multivitamin. Especially as we go into fall and winter, we should make sure we are getting at least 4,000 IU of Vitamin D.
FOOD STORAGE RECIPES
Today’s recipes are from the book: There’s a Cow in the Kitchen, by Virginia D. Nelson
2 beaten eggs
2 c. buttermilk
1/4 c. vegetable oil
1 1/3 c. white flour
2/3 c. whole wheat flour
2 TB sugar
2 tsp baking powder
1 tsp salt
1 tsp baking soda
Stir together until moistened.
2 c. flour (can use part whole wheat)
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
Mix dry ingredients.
1/4 c. shortening – Cut in with a fork or pastry blender.
3/4 c. buttermilk – Add a little at a time.
Knead lightly on a floured board. Roll 1/2 in thick and cut with a floured biscuit cutter (or the end of a glass or jar). Bake on an ungreased baking sheet at 450˚ for 10-12 minutes.
1 c. non-instant dry powdered milk (or 1 3/4 c. instant)
3 c. slightly warm water
1/2 c. commercially cultured or previously made buttermilk
Combine ingredients. Shake or beat until blended. Cover and allow to stand in a warm spot until clabbered (6-12 hours). When clabbered, the milk will be thick and smooth. Refrigerate after the milk is clabbered. It will be necessary to use a fresh start of commercial buttermilk occasionally, especially as your start gets rather old. If you get a batch that won’t clabber, mix in 1/2 c. of fresh commercial buttermilk, and allow to clabber.
“If you don’t care for buttermilk as a drink, you may wonder how you can keep a start of buttermilk on hand without it going bad. Buttermilk has a relatively long shelf life (2-3 weeks) because it is already soured. With a little planning, you will find plenty of things to use it in. The most common are chocolate cake, buttermilk waffles, pancakes, muffins, etc. Buttermilk is also used in making cottage cheese and baker’s cheese.”
Carry on, everyone.