Head on over to Our Prepared Community on Facebook and find all kinds of treasures!!! I found this:
Here’s the thing…. I can’t remember this stuff, so I’m going to write it right on my emergency evacuation list!
As a reminder, that list doesn’t have to be fancy. Mine hangs on the inside of my pantry door.
No comments about what is on my list. My husband and I argued for 30 minutes about what should be on the list and I finally made the list without him. If he doesn’t like it, he can make his own list!!!!
Take some else’s advice and prepare for that inevitable earthquake
I wasn’t ready: What I learned during the 1994 Northridge Earthquake | DPS News
I LOVE this time of year in the garden. Everything is growing and is green. Give it a few months and everything will be full of bugs and dying from the heat. Soooooo, once again we ask the question: They why do we bother? My answer: Practice! You learn what grows well in your city, even what grows well in different parts of your yard. What kind of insects do you have to battle? For example, I do not get squash bugs….ever. Or Japanese beetles. I also don’t have to worry about deer, or rabbits, or gophers. Even the squirrels are not a problem – at least at my house. But our summers are brutal and keeping everything alive is a challenge.
I’ve learned how to harvest and save seeds, even from lettuce and how to prune tomato plants.
Every year is a giant experiment that depends on the weather, the bugs, and my diligence. But there is NOTHING as good as fresh garden food!
THIS WEEK’S PURCHASE: 20 cans of tuna fish
Don’t like fish (A.M. you know who you are!), get canned chicken or beef. Of course, you can get tuna anyway and hand it out when beggars come to your door. Just a thought.
I grew up on tuna casserole: pasta, tuna, Cream of Mushroom soup.
MISC. PURCHASE – clothespins
I bought clothespins for the first time a few years ago. NOW, I use them for EVERYTHING!! I use them a lot in the garden. I use them to attach the shade cloth to the pots, or the bird netting to the blueberry bushes. I use them to clip up my blackberries. I use them to close bags of chips. And did you know that in the OLD days, we actually used them to hang clothes on the line.
FOOD STORAGE RECIPES
From Ree Drummond on the Food Network
I don’t use enchilada sauce often, and usually have 3-4 cans on hand. But…… in case I need it, I have the vegetables already dehydrated and this shouldn’t be that hard to do.
OR use reconstituted dehydrated vegetables
Heat 2 TB olive oil in a saucepan. Add the peppers, onions, and garlic and cook until soft, about 2 minutes.
Cook until the spices darken and their flavors are released, about 2 minutes.
Bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5-10 minutes. Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (You can also pour it into a blender to puree). The sauce will keep in the refrigerator for up to a week and can also be frozen.
Chicken Tortilla Casserole
Ree Drummond – the Food Network
This uses the enchilada sauce from above.
Saute in the oil for a minute or two
Stir and cook for another minute or two to release the flavors. Transfer to a bowl and set aside.
In the same skillet:
Cook until the chicken is deep golden brown and done in the middle. 4-5 minutes
Layer the tortillas over the salsa overlapping the edges.
Spoon the rice over the tortillas
Spread the tomato mix over the rice
Add the chicken and bean mix
Pour 1/2 of the enchilada sauce above
Add the 6-8 more tortillas in a layer
Pour the remainder salsa verde and enchilada sauce
Sprinkle the rest of the cheese
Cover with foil and bake for 20 min. Remove the foil and continue baking another 15-20 min. Serve with sour cream and cilantro for topping
Cheesy Mexican Cornbread
From the Whole Grains book by Betty Crocker
Mix all ingredients and beat vigorously 30 seconds. Pour into a greased 9 inch round cake pan, or a greased 8 inch square pan, or a 10 inch ovenproof skillet sprayed with cooking spray.
Bake the round or square pan 25-30 min, the skillet about 20 minutes until golden brown. Serve warm.
Author’s Note: This bread is a good choice to serve with chili, bean soup, or any stew.