Did you participate in the Great Shake Out this morning? It was a state-wide earthquake drill that more than 900,000 people participated in. If you missed it, no worries! You can find stories on it here on the KSL website, and find all the info you need to prepare for "The Big One" here, including what to do during an earthquake, what supplies to have on hand, how to communicate with loved ones afterward, and tons more.
This is a very likely natural disaster for our area so do your research and start preparing...just a little at a time!
Tuesday, April 17, 2012
Friday, April 6, 2012
Deadline for 5 gallon bucket group order
For those who are ordering the 5 gallon buckets through DFW storage, the group order deadline is April 20. Sorry I forgot to mention in the email!~
Wednesday, April 4, 2012
Strictly Storage: Happy, Hearty Morning Muffins
These muffins are so great; they are extremely filling and perfect for on-the-go or for lunchboxes!
Happy, Hearty Morning Muffins
2 eggs (or use powd. eggs with water)
3/4 c. veg oil
1/4 c. milk (or use equiv. powd milk)
2 tsp. vanilla
2 c. flour (any combination of white or wheat is great...and I usually throw in a handful of oats too!)
1 c. packed br. sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1 1/2 c. shredded carrots (I used reconstituted dry carrots...and they were awesome!)
1 c. shredded apple (same as above)
1/2 c. coconut
1/2 c. raisins, craisins, or cranberries
3/4 c. sliced almonds or chopped walnuts
Heat oven to 350. Prepare muffin pans. Beat eggs, oil, milk and vanilla with wire whisk until well blended. Add dry ingredients and stir just until moistened. Stir in carrots, apple, coconut, craisins, and nuts.
Fill muffin cups about 3/4 full. Sprinkle remaining nuts on top of batter, with a little white sugar, if desired.
Bake 20 to 25 minutes, cool 5 minutes.
These are very forgiving; you can add so many varieties of fruits and nuts to them and they are delicious. Makes 2 dozen.
Adapted from General Mills.
Happy, Hearty Morning Muffins
2 eggs (or use powd. eggs with water)
3/4 c. veg oil
1/4 c. milk (or use equiv. powd milk)
2 tsp. vanilla
2 c. flour (any combination of white or wheat is great...and I usually throw in a handful of oats too!)
1 c. packed br. sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1 1/2 c. shredded carrots (I used reconstituted dry carrots...and they were awesome!)
1 c. shredded apple (same as above)
1/2 c. coconut
1/2 c. raisins, craisins, or cranberries
3/4 c. sliced almonds or chopped walnuts
Heat oven to 350. Prepare muffin pans. Beat eggs, oil, milk and vanilla with wire whisk until well blended. Add dry ingredients and stir just until moistened. Stir in carrots, apple, coconut, craisins, and nuts.
Fill muffin cups about 3/4 full. Sprinkle remaining nuts on top of batter, with a little white sugar, if desired.
Bake 20 to 25 minutes, cool 5 minutes.
These are very forgiving; you can add so many varieties of fruits and nuts to them and they are delicious. Makes 2 dozen.
Adapted from General Mills.
April Prep Challenge
Happy Spring! Seems like this is the time of year that I become more motivated to start chipping away at my food storage in particular, and emergency preparedness in general. So I was excited to hear about a new long-term storage resource that offers pre-packaged, family style, varied meals sealed in 5 gallon buckets, WITH a 25-year shelf life! The prices start from .24 per serving. So this month's challenge is...Visit this website to calculate how much you would want to purchase for my family. All the information is found on that post, just click on the order form and product list links.
This is a great resource for those who are limited on space (just pile up a couple buckets, or roll them under a bed!) or 72- hour kits.
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