Instant Oatmeal Packets - YUM!

Easy to make, fun to make, & cheap to make! Did you know that quick oats are simply chopped regular oats? To make your own "instant" oats, just put them in a blender for a few seconds, & voila! I like to blend my oats long enough to almost powder them, because it makes a creamier bowl of oatmeal!

I finally got around a few months ago to making my own instant oatmeal packets. Something I've wanted to do for a long time... but just didn't. I'm reeeeeaaaaalllllyyyy glad I did!

These are so yummy. And surprisingly, they're MUCH more filling than the store bought ones, which we usually ended up eating 3 or 4 of to fill us up!

Assembly line style makes this way fast. Just line up your little baggies & ingredients, & scoop one ingredient at a time over & over till you're done... Then move on to the next ingredient. It takes just minutes to make 30 or 40 packets!

AFTER you've gotten all your basic flavor bags made, go back through & add your favorite flavors to them. Variations are listed below the basic recipe:

ORGANIZING YOUR PACKETS (without having to label every single bag)... put all the bags of each different flavor in a plastic shoe box & label just the box. This way, you'll know which is which just by looking at the container.

- - - - - - - - - -

Instant Oatmeal Packet Basic Recipe - & Varieties: (Per ONE Packet)

Mix the following in snack or sandwich baggies to make individual oatmeal packets:

¼ c. powdered oats (reg. oats lightly powdered in blender)
1 T. powdered milk
1 T. brown sugar
pinch of salt (optional)

I just add a little hot water & let it sit for a minute, but you can microwave it too, if you want!

Sometimes, I also add 1 T. of non-dairy creamer to each packet. It makes the oatmeal even creamer!

*****

VARIATIONS - (Adjust to your own taste... Or your kids own taste!)

Don't forget to double or triple the flavor ingredients, depending on how many packets you put in each bag!

Apple-Cinnamon - To each packet, add 1 Tbsp. sugar, 1/4 tsp. cinnamon, and 2 Tbsp. chopped dried apples.

Apple Pie - To each packet, add ¼ tsp. apple pie spice

Brown Sugar/Cinnamon - To each packet, add 1 Tbsp. brown sugar & 1/4 tsp. cinnamon

Raisins & Brown Sugar - To each packet, add 1 Tbsp. packed brown sugar and 1 Tbsp. raisins.

Health Nut - To each packet, add 1/2 Tbsp. each wheat germ, ground flax seed, chopped almonds

Honey Nut - To each packet, add 1 Tbsp. honey powder & 1 T. chopped pecans/almonds

Fruit & Cream - To each packet, add 1 Tbsp. non-dairy coffee creamer and 2 Tbsp. dried fruit & / or powdered fruit flavor

Confetti - To each packet, add 1 tsp. decorative cake/cookie sprinkles.

S'Mores - To each packet, add 6 miniature marshmallows and 1 Tbsp. Milk Chocolate Chips to each packet. (can also add Golden Grahams cereal for a little crunch)

Cookies n Cream - To each packet add 1 crushed Oreo cookie and 1 Tbsp. non-dairy coffee creamer to each packet.

Candy Bar - To each packet add 2 Tbsp. Crushed Butterfinger (or other candy bar) to each packet.

Maple & Brown Sugar - To each packet add powdered maple flavoring & extra brown sugar

Maple Pecan - To each packet add powdered maple flavoring & chopped pecans

Pumpkin Pie - To each packet add ¼ tsp. pumpkin pie spice

Yummmm!!!!!

It's chocolate, it's junk food, and I choose to call it "kind of" healthy! :)

I've heard of bean fudge lately on a couple of other food storage sites, and I FINALLY decided to try it. It's actually yummy!

My kids, my husband, & 3 neighbor kids had NO clue there was almost a pound of beans in this stuff! They couldn't quit eating it!

This fudge is VERY rich & filling.

I rolled mine into balls & hardened them a little in the fridge. Here's the photo & recipe:

****************

15 oz. canned black or pinto beans, rinsed & drained
1 c. baking cocoa
3/4 cup melted butter
1 T. vanilla extract
2 lbs. powdered sugar (C&H brand really tastes best)
Nuts (optional)

The SECRET: Mix everything except powdered sugar in BLENDER! Then, add mixture to powdered sugar & blend with electric mixer or hand beaters in a separate bowl.

It'll be a little stiff. You can either press it into a 9x13 casserole dish, or roll them into balls.

Food Storage Wedding Gift ???

Well... I needed a wedding gift a couple weeks ago. I was joking around with the groom, that I was gonna load him up with food storage, & he said to go for it! Really???

So I did just that. I wrapped 2 #10 cans in loads of lime green tissue paper, then added flowers & ribbon. Then, I decorated the outside of a big gift bag with velvet embossed paper, ribbon, & a big fat flower. Inside the bag was a GREAT book called, "Cooking With Food Storage Made Easy"... & tons of little food items & tools to help get them started.

For such a "boring" but useful gift... it sure turned out cute! :)

The Magical Fruit

I'm hooked on dry beans now. These pinto beans here, I bought for .32 cents/lb a few weeks ago. I was in the mood for refried beans & didn't have any canned ones. Then I remembered I could grind them in my wheat grinder & make my own. So... I searched for my recipe, & voila!


Fresh ground pinto beans into a beautiful fine flour...

Then, I mixed all the ingredients, put them in a glass jar, & I have an instant refried bean mix, ready when I need it! Here is my recipe:

1 1/2 c. pinto flour
1 1/2 t. chili powder
1/8 t. garlic powder
1/2 t. cumin
1 1/2 t. salt

*Can also sprinkle in a little onion powder, if you like.

Double or triple the recipe & store in an airtight container. Lasts longer if stored in the fridge... This will give you a quick meal at a moments notice!

To prepare, whisk 3/4 c. dry mixture with 2 1/4 c. warm water in small sauce pan. Cook while stirring, over medium heat for about 1-2 minutes, or until mixture thickens.

(Don't worry about the lumpies...)

Reduce heat to low, cover pan & cook 4 more minutes.

Then you can add taco sauce, picante sauce, shredded cheese, sour cream, guacamole, or whatever you want... & enjoy it with chips or on a burrito/enchilada, etc! It's great!!!

****************************

I also ground white great northern beans & added it to my bread for extra protein. No one even knew it was in there. The texture & taste was exactly the same! I'm thinking I could sneak it into sauces, soups, chili, mashed potatoes, burgers, & all kinds of foods! Maybe even cookies & cakes! Hm... I might have to grind black beans & kidney beans next time :)

Hawaiian Heaven

This is THE best pasta salad I have ever had in my life. If I have to take food to a potluck or event, this is the dish I usually take. It's fast, and it's the favorite. Everyone loves it!

Secret: You MUST, if at all possible, us the "Briannas" brand of poppyseed dressing. It has the very best flavor. It's in a rounded glass bottle with a peach on the front. You'll find it in the salad dressing section, usually near the top shelf.


1 package spiral noodles (I use multi-colored)
1 bottle poppy seed dressing
2 large cans chicken breast chunks (or 1 1/2 c. cooked shredded chicken)
1 large can mandarin oranges (or 2 small cans)
1 large apple (cut into small pieces)
1 bunch grapes (cut in halves)
1 c. shredded cheese (I like the orange/white blend)
3/4 c. raisins
1/2 c. slivered almonds

*Honestly, these are just estimates. I just dump in a bunch of fruit & cheese till I think it looks good :) Sometimes it ends up being a little more than what's listed in the recipe.

Ok. So, you'll cook the noodles according to package directions. Al dente... definitely DO NOT overcook! Drain, rinse in cold water, add about 1 tablespoon of olive oil to noodles & stir.

Add all ingredients except cheese & stir until well mixed. Last... add cheese & mix till blended. (There is no scientific reason for adding the cheese last. I just like too, because it seems to keep the cheese from getting mushy). Refrigerate!

**********

This pasta salad is great as left overs for a couple of days. If it seems to get a little dry, just add a small amount of poppyseed dressing or a few mandarin oranges, & it'll be great again. I've only had to do this a couple of times. Must have been weird weather or something ;)

I usually use the spiral noodles, but you can use any cute noodles that you'd like too. Shells, bowties, wavy ones, etc... Even whole grain noodles, which I have done too.

You can also add pineapple, celery chunks, craisins, etc... &/or omit any ingredient as desired.

Oatmeal Raisin Granola Bars

I FOUND THE RECIPE!!!


OK... After DAYS of searching for the recipe I used to make these, I finally found it buried under a pile of papers. I guess I should clean up, huh! So here it is:

2 c. oats
3/4 c. wheat germ
1/2 tsp. cinnamon
1/2 c. sunflower seeds (I used 3/4 c. & I thought it was too much)
8 oz. raisins or craisins

2/3 c. brown sugar
1/2 c. honey
4 Tbs. butter
2 tsp. vanilla
1/2 tsp. sea salt

Mix sugar, honey, butter, vanilla, & salt. Melt in microwave for about 2 minutes & stir well.

Mix melted items & remaining dry ingredients in large bowl & stir well. Keep stirring! It may seem dry, but it WILL get sticky if you keep going..... :)

Line casserole dish with large piece of waxed paper.

Dump mixture in casserole dish & spread. Fold wax paper over top, OR add a new piece on top. Using hands, press hard to flatten & compact mixture.

Let cool completely!

Lift granola bars out of dish with waxed paper & cut into bars or squares. (Or, if you didn't use waxed paper, just cut in the dish & remove.)

Store in air tight container or wrap individually in plastic wrap.

How easy is that!?!?

Clover Sprouts

I love sprouts! Well, not so much bean sprouts, but I used to eat alfalfa sprouts a lot. Then I found CLOVER sprouts. They have a sweeter taste & last longer in the fridge. Love them, love them, love them!

My local grocery store sold a little sparce pint of clover sprouts for a dollar & some odd cents... (can't remember exactly). But I finally decided to buy seeds & do it myself. Look what less than 2tbs. of clover seeds produced in 3 days! They're sooo yummy on sandwiches, wraps, salads, etc...

Still in my sprouter - stuffed full!


On a large paper towel after taking them out of the sprouter


Stuffed in a quart sized bag - almost as big as the head of lettuce, but loaded with tons more vitamins!

This amount of sprouts would have cost me around $4.00 at the store. But my big bag of seeds cost less than $7.00! I've done 5 large batches & am only about 1/3 of the way through the bag. Much cheaper!

I have returned :)

After several months of being addicted to Facebook, I have returned to my little blogging world. Let's see if I keep up with it this time. Who knows... We're hopeful, right?

Here are a few recent pics of some of my storage/organizing tactics:


I picked up one of those really cool steel commercial restaurant shelving units from Costco the other day. It has customizable shelves & panels to keep items from falling off. Each shelf holds up to 600 pounds!

I'm continuously reorganizing my pantry. Seems like I'm always looking for a better solution. I do keep my #10 cans up on the top shelf, because I don't use them often, it's out of the way, & there's TONS of room up there.

I finally purchased Gamma Lids! It took me forever to do it, because I didn't want to pay shipping... Then our Walmart finally got them in stock. I LOVE them & recommend them to everyone!!! They are the best. Air tight seals & screw off lid - can't get any better than that! I just refill the buckets in my pantry when they get empty, & I always have access to my most used things - (flour, sugar, oatmeal, rice, etc...)

If you don't have them, you gotta get them!

CAMP CHEF!

Talk about a dream for being prepared! Imagine baking fresh bread or cookies when the power is out! And imagine toting this awesome stove/oven to a church or neighborhood BBQ, or to go camping, or to a family reunion!

Now you can with the Outdoor Camp Oven! Don't let its compact size fool you. The Outdoor Camp Oven features over 14,000 total BTU's, the twin burners and spacious oven have plenty of power to get your cooking/baking done right. This stove's folding lid and carrying handles were designed with portability in mind. This camp oven is loaded with features. It is just perfect for your cabin, summer camping, or RV.

* Matchless Igniter burners
* Stainless steel construction
* Nonstick enamel cooking surface
* Oven thermometer
* 2 oven racks.
* Powered by a disposable 1 lb propane tank - Can be adapted to use a bulk tank

Specs: Range 5,300 BTU's per burner, Oven 3,500 BTU's per hour
Top burner dimensions 12 x 21
Inside Oven dimensions W 16" x H 10" x L 10"
Top oven heat 400° degrees
Weight 35 lbs

Pefect for muffins, cookies, casseroles, and Dutch oven dishes.
In charge of girls camp this year?
Simplify your life with the Outdoor Camp Oven.

My favorite online place... www.simplylivingsmart.com sells these, & their customer service is great!

Fall Chicken - Fall Turkey

This recipe is wonderful for the crisp chilled air of fall. The colors are reminiscent of the changing trees, & the smell is oh so warm & cozy. The best part is, it's EASY EASY EASY!

5-6 Chicken Breasts (or turkey breast/roast)
2 jars apricot jam (or peach, plum, etc...)
1/2 bell pepper sliced
Pepper
Rice

Lay chicken or turkey in crock pot. Pour jam over top of meat & spread evenly to coat. Lay small slices of bell pepper over top of chicken. Sprinkle pepper over top.

Cook on low for 6-8 hours or high for 4-5 hours.

Serve over cooked rice (Brown rice is my favorite!)

Great side dishes with this meal are:

*Mandarin Oranges
*Green Beans or Asparagus
*Whole Wheat Rolls

NOTE: I like the taste of peppers & onions, but I don't like to eat them because of the texture... So if you're like me, just let the peppers flavor this dish, then pull them off after it's finished cooking!

Winter Gardening?

Did you know you can have a garden year round? Now, you might not want to plant corn inside, or you'll have stalks up to your ceiling... but there are several things that are great for planting in your house. Here is a chart that provides basic information on container/indoor gardening:

AND DON'T FORGET THOSE SPROUTS & HERBS -
THEY TAKE UP VERY LITTLE ROOM!

Keep your plants near a window, preferably on a south facing wall...(More heat & more light)


GROWING VEGETABLES IN CONTAINERS:

1* Vegetable Name

2* Light Requirement (see FS/PS info below)

3* Minimum Container Size

4* Distance (inches) between plants in container

5* Days from Seed to Harvest

6* Comments

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FS = Full sun
FS/PS = Full sun/Part shade
PS = Partial shade
------------------------------

Beans, bush
FS
2 gal.
2-3"
45-60 days
Several plantings, two-week intervals

Beets
FS/PS
1/2 gal.
2-3"
50-60 days
Thin plants when 6 to 8 inches tall

Carrots
FS/PS
1 qt.
2-3"
65-80 days
Several plantings, two-week intervals

Cabbage
FS/PS
5 gal.
12-18"
65-120 days
Requires fertile soil

Chard, Swiss
FS/PS
1/2 gal.
4-6"
30-40 days
Harvest leaves for long yield

Cucumbers
FS
5 gal.
14-18"
70-80 days
Support vining types

Eggplant
FS
5 gal.
1 plant per container
75-100 days
Requires fertile soil

Kale
FS/PS
5 gal.
10-15"
55-65 days
Harvest leaves

Lettuce, leaf
PS
1/2 gal
4-6"
30-35 days
Harvest leaves

Mustard greens
PS
1/2 gal.
4-5"
35-40 days
Several plantings, two-week intervals

Onions
FS/PS
1/2 gal.
2-3"
70-100 days
Require lots of moisture

Peppers
FS
2 gal.
1 plant per container
110-120 days
Require hot weather

Radishes
FS/PS
1 pint
1"
25-35 days
Several plantings, weekly intervals

Squash
FS
5 gal.
1 plant per container
50-60 days
Plant only bush type

Tomatoes
FS
5 gal.
1 plant per container
55-100 days
Stake and prune or cage

Tomatoes,
cherry
FS
1 gal.
1 plant per container
55-100 days
Helps to stake and prune

Turnips
FS/PS
3 gal.
2-3"
30-60 days
Harvest leaves and roots

Easiest Ever Fruit Leather!

I've hit a jackpot! Our family LOVES Fruit Roll Ups. I'm saving up for a better food dehydrator than what I have now, so in the mean time, I've started using my oven for this "Oh So Easy" recipe. We have tried a few roll up recipes, and this one is by far the tastiest to date! I like to make the all natural 100% fruit ones occasionally, since they're a little healthier, but honestly, these are our favorite!

Needed:

1 jelly roll pan
Saran Wrap
Apple Sauce
Jello Powder

Pre-heat your oven to 125 degrees... (If it won't go that low, try 175 & leave the door cracked open)

You can even do up to 200 degrees so it'll dry faster, but the leather will crack a little, so it'll be a better "pull-apart" snack instead of cutting for rolls...

*The best time to do this is before you go to bed, so your kiddies aren't tempted to touch the hot oven, & you'll wake up to a wonderful aroma and treat to eat!

Mix 2 cups applesauce and 1 small box of ANY flavor Jello (powdered)

You can add or subtract as much Jello as you want. If all you have is large boxes or bags, just pour in part of it - or make a double batch & use 2 oven racks! The more the better!

Cover jelly roll pan with saran wrap.

*Make sure the sides aren't hanging over to touch the oven racks... AND that they don't fold back into the pan, or the edges of the leather won't dry correctly)

Spread mixture evenly on pan about 1/8 - 1/4 inch thick.
Bake in your 125 degree oven for several hours (or all night)

Your leather will be done when it's easily peeled up from your plastic wrap.

Cut into 1" wide strips & roll up in plastic wrap. Store in air tight container.

This stuff is addicting!!!

My Perfect Containers

I'm not sure there really is any one perfect container. I've always been an organizing fanatic, but I'm also never really satisfied with my methods. I'm ALWAYS trying new things! Finally, I have found something that works for my pantry.

Now, the "perfect" pantry container, I believe, is the "Click 'n Flip" container, sold at www.simplylivingsmart.com - however - they are approx. $5 each. So as I said in my previous post... BABY STEPS!

If you're like me & need to work slowly towards the bigger & better things, you'll want to start cheap! Right? I think I've found a solution!

Look at these containers from Walmart!



They're almost 1 gallon, square, stackable, see through, and the best part... THEY'RE ONLY A DOLLAR! They come in a 2 pack & are in the disposable Glad Lock/Zip Lock containers section (near the kitchen gadgets/cookware section)

I store my basics in these. So far, here's what I keep in these wonderful containers:

Sugar
Brown Sugar
Powdered Sugar
Powdered Milk
Marshmallows
Baking Cocoa
Baking Powder
Corn Starch
Cream Of Wheat (Farina)
Grits (A Southern Thang!)
Quick Oats
Regular Oats
Whole Wheat Flour
Gluten Flour
Barley
Bulgur (more on that later)
Pop Corn Kernels
Potato Pearls (scroll down to find out what this is!)
Other Instant Mixes (which I'll also talk about later)

POTATO PEARLS? What are those? They're the next best thing since sliced bread! Maybe? I get mine from my church dry pack cannery OR Costco! They are little pearls of dehydrated mashed/instant potatoes with butter flavor, and they're sooo yummy! My kids love them, and you can even eat them as a snack right out of the box!

Just mix with a little hot water, & they're ready to go! I don't really like instant potatoes, but I LOVE these! They are MUCH better than the typical instant ones. we've even eaten them without gravy, cause they're so good!

In these containers below, I store my dry beans. They're a little more expensive, but they're heavier duty & have a screw on lid & indented sides for easy holding/pouring.

Beans I store in these containers are:

Great White Northern (perfect bean for grinding into flour)
Pinto Beans
Black Beans
Black Eyed Peas
Kidney Beans
Small Red Beans
Garbanzo Beans (Chick Peas)
Lentils



And finally, we have the good ol' plastic see through shoe box! But those aren't food grade, are they?

Well, good question... A lot of people I've talked to wonder the same thing. Until we know for sure, I don't store open food directly in the boxes. I store packaged items in there... Small things that normally don't have a "place of their own"... You know, those things that get thrown wherever they fit & often lost?

For example:

Soup Mix
Sauce Packets
Seasoning Packets
Ranch Dressing Packets
Shake 'n Bake
Oriental Noodles
Jello Boxes
Kool Aid Packets
Extra Restaurant Condiment Packets
Etc...



*All of these storage containers are less than $2 each, and let me tell you, I use these items soooo much more, now that they're organized & I can see them! Buy what you can in bulk, & keep enough in these containers to last for about 2-3 months. It's great!

Where Do I Begin?

Well, first you've got to realize it takes baby steps... If you jump into preparing & food storage, chances are you'll get WAY too overwhelmed. I hope to help you take those baby steps as I post what I learn & have learned. FOR NOW - here is a simple outline that will hopefully help to at least give you an overall picture of what we are trying to accomplish:

•
Obtain AT LEAST a 2 weeks supply of water for each member of your family. Have water in various types of containers. An inexpensive idea is to put water in emptied, clear, plastic 2 liter pop bottles. Small water bottles are convenient & portable. 50 gallon drums are good for drinking water and/or cleaning water. It is essential to have enough water—a person can only survive a few days without water. You need at least one gallon of water per person per day.
•
Put together a 72 hour kit of water, food, clothing and essentials for each person in your family. Make it portable in case you need to leave your home in a disaster.

Tips: To begin, buy 72 hr. backpacks - Get backpacks with handles and wheels for the children to carry themselves, put children’s 72 hr. backpacks under their beds for quick access, and put together a small car emergency kit. Put water and some basic essentials in a backpack in your car incase an emergency happens, and you (and your children) need to walk to somewhere safe. Items that might be important include water, snack food (granola bars, suck on candy, dried fruit or jerky etc.), a flashlight, poncho/umbrella, and a sweater or jacket in case of cold weather.

You may also put your 72 hr. kits in 5 gallon buckets w/ handles. One for food, one for supplies, etc... You can even purchase special toilet lids that fit right onto the bucket for going potty! (Don't forget to have some trash bags available for changing when someone uses it!) The buckets are waterproof & can also serve as a seat! Think about decorating your buckets with permanent markers so you can tell them apart from others who may have buckets.


•
Make a list of the food items your family eats most often (say... 30 days worth?). (i.e.- macaroni & cheese, chili, tuna (mayo), peanut butter & jam, pasta & spaghetti sauce, etc.) Start building your food storage around those items. Start by getting a three month supply of these commonly eaten foods. One thing to remember is to buy all the components of each meal you eat on a regular basis. Calculate how much you need for each recipe & multiply it by the number of times you would use it in a year (or whatever amount of time you're storing for). Example: If you use 2 package of spaghetti noodles for spaghetti dinner & eat it once a month, multiply it by 12, & that will be a total of 24 spaghetti boxes to purchase for a year's supply. Once you have created a supply of these items, you can begin accumulating more long term food items. These items include grains, legumes, sugar, vegetables, fruit, salt, oil and powdered milk (among many others).


*MORE ON MEAL PLANNING & STORAGE LATER!

How to store your food? The main concern is keeping insects and rodents out of your food. There are a few ways to store paper packaged food items. One idea is to dry pack items at a cannery (very easy!) Another is to put food items in plastic containers (Rubbermaid totes, empty plastic buckets, large plastic garbage cans etc. ) Anything will work as long as it can be shut out from surrounding bugs and damp air. Keep food in a cool place—like a cold storage room in your basement or in a cool area of the house. KEEP OFF THE DIRT/CONCRETE WITH 2X4'S, CARPET, ETC!
•
Keep track and rotate your food items. Tip: When you buy the food, put the month and date you purchased it on the container with a permanent marker. This way, you will know which items to use first. Of course, always use the oldest first!

Put the newer food on the back of the shelf and move the older items forward.
(Creating a shelving system makes storing food easier to organize and rotate. This can be done inexpensively with cheap metal shelves, store bought food storage racks, or homemade wood shelves. You will feel so good when you begin to see your own “store” growing in the basement, pantry, etc...)
•
When items are on sale—STOCK UP! If you buy a year supply of items, you will not need to run to the store and buy it when it’s not on sale. Watch ads & compare prices. Bulk buying on basics is good too. Just repackage into your own buckets & containers. Doing this will save time and money!

*I WILL HELP YOU WITH THIS! IT MAY SEEM OVERWHELMING, BUT IT'S NOT - ONCE YOU GET ORGANIZED & UNDERSTAND THE CONCEPT. THIS IS WHY I'M HERE!)
•
With a little faith, effort, and time, you will feel the peace that comes by knowing you are prepared for whatever comes your family’s way. whether it be loss of employment, medical illness, struggling economy, skyrocketing prices, a natural disaster, terrorist attack, etc... it will be worth it!

Starting is the hardest part. But once you start, it will come naturally.

"If ye are prepared, ye shall not fear!"

"The feeling of peace and the desire to be faithful to the commandment given by the Lord through the modern prophet helps us feel the Holy Spirit, . . . to not be afraid, and to see that the signs of the time for the Second Coming of the Lord is a blessing and not something to fear. We rejoice in it. . . . It gives us the motivation to be faithful and endure to the end and to be saved and obtain eternal life." - Gordon B. Hinckley

Back to Basics

I think any person from Adam & Eve up until us modern people were the luckiest! Whole all natural foods. No preservatives, no refined junk, no fake stuff... Just good ol' healthy meals (& snacks) all cooked from scratch & preserved in the most natural ways.

Maybe my tad bit of jealousy is what has resulted in most of my cook book shelf now consisting of health foods, natural foods, whole foods, grain recipes, pioneer & food storage recipes, etc... Mmmmmmm!

And, I guess the satisfaction of walking a few feet out to my own backyard garden & pulling up fresh organic veges... is not only a great feeling of accomplishment, (and a bunch cheaper than the grocery store)... but OH SOOO Yummy!!!

On To The Things That REALLY Matter...

Well, LOVE the shoes, & LOVE the clothes, but on to the serious stuff... Hopefully what I share will help someone along the way. Over to the side on that little list of "other sites" to visit, there will be lots and lots of amazing places to visit. I'll only add my favorites & ones I believe will really be of help. The one I want to share first is www.waltonfeed.com/sitemap - Just look at all the stuff they have!!! This place is absolutely amazing!

The Walton Feed Site (1,545 pages)

* Monthly Update
* Catalog (145 pages including the ads, cart & shipping info)
o Secure, Online Shopping Cart
o Complete Online Catalog
o Package Deals & Food Packs
o Walton's Certified Organic foods
o Emergency Preparedness Items Books, Grinders, Lighting Ect.
o Ordering/Shipping Information
* Walton’s Self Reliance/Information Area (15 pages plus tons of links)
o #10 Can Labels (177 pages)
o The Whys and Hows of Whole Grains and Foods (9 pages + more links)
+ The Food Storage FAQs by Alan T. Hagan (61 Pages)
+ Cook’in With Home Storage by Vicki Tate (30 pages)
+ New Passport to Survival by Rita Bingham (16 pages)
+ Nutritional Content of 37 Different Foods (8 pages)
+ Your Food Storage Recipes (148 pages and more links)
+ The LDSCN Prep List Weekly Recipe Archive. Hundreds of recipes. (78 pages)
o All About Grains (20 pages)
o All About Beans (2 pages)
o All About Dehydrated Vegetables
o All About Meat Substitute
o All About Dairy Products
o All About Our Mixes Part 1
o All About Our Mixes Part 2
o Nutrition and Health
+ Deficiency Diseases and Good Nutrition (28 pages)
+ Interview With An LDS Health Specialist (9 pages)
+ Book selection - Health Is A Blessing by Steven H. Horne 91 pp. (16 web pages) Written for an LDS audience.
o Introduction to Essential Fatty Acids (23 pages)
o Interview: Dr. Gary north/Mr. Steve Portela (11 pages)
o Gary North's Food Storage Forum Archive (93 Pages)
o The Old Timer Page - How We Used To Do It... (19 pages)
+ Root Cellars (5 pages)
+ Soap Making (13 pages)
+ Remember Mama's recipes (47 pages)
o Self Reliant Peoples
+ LDS Perspectives On Self Reliance(7 pages)
+ Living in the Navajo Past... (16 pages)
+ Memoirs of Lessons Learned - living through unusual times (6 pages)
o Pack Your Own Foods For Long Term Storage (10 Pages)
+ Seed Viability (8 pages)
+ Bugs! (7 pages)
o All About Grain Grinders (8 pages)
o Beth's Preparedness Handouts (23 pages)
o The Dennis Rahn Farm - where we get our Golden 86 (6 pages)
o The Inner Workings Of A Country Elevator (43 pages)
o E-Mail We Get (349 pages)
o Village of Stirling (a public service in our off time - 54 pages)