***PICKUP DAY AND WATER FILTERS***

Hey Everyone! We're on schedule for our April 18th pickup date. Same place, new time.

When: Sat, April 18, 3:30-6 PM
Where: Flooring America, 1202 S. Hwy 89-91, Logan, UT 84321

And....the long awaited WATER FILTERS ARE IN! Thanks for your patience! We are trying to put a water class together so you can learn about them and be experts at purifying your own water. Keep you posted! And we'll see you Saturday! (We will have some of the April products on display for you to check out also).

MEMBER INTEREST

We are trying to see how much interest there is for some big ticket preparedness items, such as: wheat grinders, sun ovens, pressure cooker/canning supplies. If you are interested in ordering one of these items or have some other ideas of what you would like (large or small) please email them to me at foodstoragenow@gmail.com. Thanks for your help!

NO OIL, NO KNEAD BREAD RECIPE

Here's the recipe our heirloom seed instructor was talking about last week. Looks yummy!

Easy, No Knead Crusty Bread (No Oil) - Mother Earth News

** An article in The New York Times described a new bread-making technique dubbed "no knead bread". The method involves using wet dough, letting it rise over a very long time in lieu of kneading it, and cooking it in a hot Dutch oven. The recipe calls for a slow fermentation process. This process allows the dough to develop good flavor, while the Dutch oven, creates the humid conditions needed for a crisp course. **

No Knead, Dutch Oven Bread
1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt
Cornmeal or wheat bran for dusting

• In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
  
• The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
  
• Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
  
• At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats.
• When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
  
• Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
• Yield: One 1 1/2-pound loaf.

72 Hour Kit BAGS

We have (36) 72 hour kit bags. They are $7.00 ea.

These bags retail for $30.00. They are the perfect size for a 72 hour kit, and have wheels that pop down when you want them. Because they fold up small, I have used them when I travel, and am going shopping. My grandkids love them for overnight bags when they come to see grandma.

When they are gone, they're gone. Comes in a variety of prints, so everyone in the family can be unique. Several are tapestry. Have a large pocket or two on the outside, great for water bottles/food stuffs/cash. So cute, don't miss them! Email your order to foodstoragenow@gmail.com

APRIL PRODUCT LINEUP

We have some great products this month! We are focusing on having our basics covered in an emergency situation as well as some of the things that make life more comfortable. Check it out, there may be some things you hadn't thought of before!

BOUILLON:
Beef Bouillon #10 Can 5 pounds 23.00
Chicken Bouillon #10 Can 5 pounds 23.00
Vegetarian Beef Base #10 Can 5 pounds (the base is a powder not a paste) 28.00
Vegetarian Chicken Base #10 Can 5 pounds 28.00
Vegetarian Vegetable Base #10 5 pounds 28.00

SPICES:

Cayenne 1 lb 6.50
Cinnamon Powder 1 lb 4.00
Dill Seed Whole 1 Lb 4.00
Onion Powder 1 lb 7.00
Nutmeg Powder 1 lb 12.50
Oregano Ground 1 lb 7.00
Celery Seed Ground 1lb 5.00
Mustard Powder 1 lb 6.00
Pepper, Black 1 lb 7.50
Chives 4 oz 4.50
Parsley Flakes 1 lb 10.50
Bay Leaves 1 lb 8.50
Cilantro Cut 8 oz 10.50
Cloves 1 lb 9.50
Sesame Seeds, Hulled 1 lb 7.50
Vanilla Beans 4 oz 26.00
Garlic Powder 1 lb 8.00
Ginger Root Powder 1 lb 4.50
Pumpkin Pie Blend 1 lb 9.50
Barbeque Spice Blend 1 lb 7.50
Chili Blend 1 lb 6.00
Cajun Spice Blend 1 lb 8.50
Chicken Seasoning 1 lb 9.50
Chinese Five Spice 1 lb 7.50
Mesquite Seasoning Blend lb 9.00
Lemon Pepper 1 lb 8.00
Pizza Sauce Blend 1 lb 8.50
Steak Spice Blend 1 lb 6.50
Taco Seasoning 1 lb 7.50
Italian Blend, Cut 1 lb 11.00

Polar Pure Water Purifying Solution, 12.00. Iodine solution to use in conjunction with your ceramic filter for extra water safety.

SEED TO SEED book; how to preserve and re-use your heirloom garden seeds! 20.00
(see post below)

FEMININE HYGIENE PRODUCTS (see post below)

And we are offering ongoing sales of: the ceramic water filter (38.00), wheat 50 lb. bag (15.00) 45 lb. bucket (21.50), Easy Sprouter (12.50), Sprout keepers (9.00 apiece or 3 for 26.00), Alfalfa sprouts (20.00).

Details on the ongoing products can be found in the March product list. Email your order to foodstoragenow@gmail.com.

FEMININE HYGIENE PRODUCTS-APRIL

Okay, this isn't the most pleasant thing to think about, but let's face it: in an emergency situation, we do NOT want to find ourselves without our needed "supplies" and we don't want to break the bank to get a huge store of them now, either. So we've come up with an economical, space-saving and reusable alternative that works GREAT for use now or for emergency purposes.

These cups have a ten year use guarantee, but from our experience they can be used for the entire menstruating life of women.

The Diva Cup New Menstrual Solution(post-childbirth and/or over 30) or
The Diva Cup New Menstrual Solution(pre-childbirth and/or under 30) 27.00

Back in the 1930's the innovative menstrual cup was invented as a form of internal feminine protection. The DivaCup™ is a modern version of this proven concept that has been redesigned with the latest technology in moulding and materials. The DivaCup™ is an approved by the FDA (USA) and Health Canada. It is made of soft medical grade silicone, which is latex-free, 100% hypoallergenic and odorless. For over 50 years, silicone has been safely and extensively used in products for the health care industry. Since The DivaCup™ is reusable, it is very economical. As well, you can feel confident that you are doing your part in environmental conservation. Landfill and pollution problems are on the rise and continue to be a worldwide concern. In 1998, 7 billion tampons and 13 billion sanitary pads and their packaging made their way into landfills and sewage systems in the USA alone! The DivaCup™ is very sanitary, comfortable, reliable and convenient. It holds one full ounce (30 ml). Since the entire cycle is an average of 3-4 ounces (90-120 ml), most women find that the cup is not even half full after 12 hours. The vagina is continually self-cleansing, washing away dead cells and bacteria. Tampons absorb the natural fluids that we need to keep the vagina clean and moist. The DivaCup™ is non-absorbent and simply collects the menstrual flow, leaving the natural moisture level in the vagina undisturbed. Depending on your flow empty the cup 2-3 times per 24 hour day, wash and reinsert. It can be worn up to 12 hours, even overnight. The DivaCup™ is ideal for all activities including swimming, camping, backpacking, and travelling. It is suitable for all menstruating women of all ages.

The Moon Cup 30.00

The Moon Cup Menstrual Cup is made of soft, non-latex, medical grade silicone. Introduced in 2006, The Moon Cup is innovative, economical, comfortable, and environment-friendly. This soft, silicone menstrual cup collects the flow rather than absorbing it, so the vaginal tissues aren't dried out as they can be with disposable tampons. The Moon Cup holds up to an ounce of fluid and should be emptied several times a day; simply rinse and reinsert. Detailed instructions come with your order. The Moon Cup is recommended for those with latex sensitivities. The Moon Cup can last up to ten years, saving you over $800 in disposable products! Suggested Use: Size A is for after vaginal childbirth, Size B: is for women who have not delivered a baby vaginally

We also have reusable, colored pads and pantiliners available. These too can be for regular or emergency use.

Day Pad $25.00 (3 pk)
Comfortable, breathable and easy to clean

Night Pad $12.00 (1 pk)
The night pad can also be used as a post-partum pad and some of our customers with larger bodies or heavier flows use it during the day.1 GladRag Night Pad = 1 holder + 2 linersNight Holder is approximately 14” long and 3” wide at the middleColor Cotton Day Reusable Pads

Regular Cotton Pantyliner $15.00 (3 pk)
For your light days, as a back up for your internal protection or for everyday use, The GladRags Pantyliner offers the same comfort you expect from your GladRags. 1 Pantyliner measures 6 3/4" long by 2 3/4" wide when snapped around your underwear.

Carry Bag $10.00
This specially designed Carry Bag makes it easy to use GladRags when you're away from home. It holds fresh pads and has a water-resistant inner bag for the used pads. No need to deal with rinsing your GladRags at work or school. Just put the pads in to soak when you get home. Made of nylon backpack-type cloth in assorted colors.

**For sensitive skin, we also have organic cotton undyed products available. Please email us for pricing and product information.

CAN YOUR OWN BUTTER!

How well would you live without butter??? Die, you say? Well Honey, die no more, your butter is here and will keep for 3 years!

One of our dear ladies in our group has sent me the recipe on "How To Can Butter."

Canning Butter (from google - http://www.endtimesreport.com/canningbutter.html)

1. Use any butter that is on sale. Lesser quality butter requires more shaking (see #5 below), but the results are the same as with the expensive brands.

2. Heat clean pint jars in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter slightly more than fills one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars. A roasting pan works well for holding the pint jars while in the oven.

3. While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorchingl. Reduce heat and simmer for 5 minutes at lest: a good simmer time will lessen the amount of shaking required (see #5 below). Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.

4. Stirring the melted butter from the bottom to the top with a soup ladle or small pot with a handle, pour the melted butter carefully into heated jars throught a canning jar funnel. Leave 3/4" of head space in the jar, which allows room for the shaking process.

5. Carefully wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely, Lids will seal as they cool,. Once a few lids "ping", shake while the jars are still warm, but cool enough to handle easily, because the butter will separate and become foamy on top and white on the bottom. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.

6. At this point, while still slightly warm, put the jars into a refrigerator. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important! Check every 5 minutes and give the jars a little shake until they are hardened in the jar! Leave in the refrigerator for an hour.

7. Canned butter should store for 3 years or longer on a cool, dark shelf. (It does last a long time. We have just used up the last of the butter we canned in 1999 and it was fine after 5 years.) Canned butter does not "melt" again when opened, so it does not need to be refrigerated upon opening, provided it is used within a reasonable length of time. We have canned over 75 pints of butter in the past year. I buy butter on sale, then keep it frozen until I have enough for canning 2 or 3 batches of a dozen jars each.

From one of our members:
"I have canned butter for the last four years. I fill my jars to within 1/4 inch of the top of the pint jar. Wide mouth pint jars make it easier to retrieve all of the butter as it gets used up. Also, the jars of butter do not need to be refrigerated once opened, but be aware that if your kitchen remains hot/humid in the summertime that the butter will mold. As the butter simmers on the stove before pouring into the jars, also be aware that some of the liquid will evaporate and make your butter seem saltier than it was originally. Remember that butter can always be reworked after you open a jar and think it is too salty by putting it into a bowl and adding cool to cold water to harden it up some. Then work the water into the butter to wash away some or all of the salt, and then add back the amount of salt you prefer. Keep working the butter with the spoon and pouring off the water until you are sure that all of the water is out. It is easy to do."