Love = Gratitude

Today the Foxglen Park Presidency Lesson was about Gratitude.

We started out by writing down what we love and then discussed how we can substitute "What I love" for "What I am Grateful For".

These are some of the things the sisters in this ward Love / Are Grateful for

I love sunsets

I love the sound of rain

I love hearing my children laugh

I love; family, sleep, sunsets, mountains, inner peace, massages, laughter, temple, avocados

I love it when my home is peaceful (which is a rare occasion) and it's filled with happiness and joy.

I love a clean home!

I love the beauty of our God given world, the colors blue and green, the laughter of my grand kids

I love this ward.  I have grown to love the people in it and even it's small size.  I feel a sense of camaraderie and love.

I love playing games with my family.  I love getting to know others by serving them. I love spending time with my children and having conversations with them.

I love Jon's giggle, David's smile, Music, Fresh air after the rain, a good novel, Chief's silly sleeping habits, Peaches.

I love having intimate and enlightening conversations with my husband and friends and family members.  I love when my children love to talk to me (when I remember to stop and listen).

I love the Gospel, My Savior and Heavenly Father, Family - Any day with the  grandchildren.  Being able to learn.  Feeling at peace.  Being able to accomplish new things.

I love my grand children because they are so bright, happy, fun and full of joy and life.

I love how my family can have fun together swimming, sledding, playing games and even reading.

I love gardening, sewing, time with my family, books / reading.

I love doing service projects with my grandchildren .  My rice bag on a cold night.  Ice cream snicker bars.  Doing family history (if makes me feel like a detective).

I love when we spend time together and laugh!, When the boys are getting along with each other, snuggles, mornings.

I love how my kids bring joy and laughter to our home, how the ocean is peaceful, the color red, because it is bright and fun, laughing, I love to bake treats that bring smiles to people.  My husband is a constant friend, helper, and teacher, always kind and thoughtful.

I love morning "luvs" (hugs) from my kids, family camping trips, the mountains and the ocean. When my husband makes dinner, book group.

This was such a nice lesson to start off February the "month of Love ", thinking about the many things we have to be grateful for / LOVE.

For a bit more on this topic you could read President Henry B Eyrings talk entitled O Remember, Remember from October General Conference 2007

“O remember, remember,” Book of Mormon prophets often implored. ¹ My point is to urge you to find ways to recognize and remember God’s kindness.

Pudding cups

Are you looking for a lighter dessert for end of the year parties.  Here's a fun one from Jana a friend of Paige A in the Foxglen Park ward. I've tasted this one and it is yummmmmy.  Thanks  for sharing Jana!

Pudding Cups

Dough:

3 cups all purpose flour

1 cup + 1 tbs powder sugar

1 cup ( 2 short sticks)  + 2 tbs soften butter

4 yolks

Cream:

1 big ( 6 1/2 serving)  pack cook and serve vanilla pudding ( Instant doesn't work)

1/2 cup + 2tbs softened butter

2 cups of milk ( the pudding asks for 3 but we use 2 because we need a thicker texture)

2 tbs powder sugar

Instruction:

Mix all ingredients for the dough together. It should come together easy, but if you have hard time, add 1 more tbs of butter but I never have to.  Let sit in the fridge for 20 mins or so, or can be prepared ahead and stored in a cling wrap. Press the dough into cup molds, they sell them here too, but mini muffin pan is easier and cheaper to get. Just press it in the bottom and make them shallow ( when they are done they are slightly taller then chocolate chip cookies with a little dimple  in the middle.. I keep mine greased for the 1st batch. Bake in preheated oven I use silver molds and they bake on 320F about 15-20 mins in my oven. It is really about the first try. They are done when the edges are slightly golden. Tip them out and let cool.

Cream:

Mix pudding  mix with 2 cups of milk and cook till done. Cool stirring occasionally. There will be a thicker layer on the top, but it doesn't matter. When cooled well ( make sure it is not warm, it doesn't go well with the butter), beat the pudding with sugar and butter. I use  a classic beater, the texture will be creamy. You can add more sugar if you think it is not sweet enough. Or  don't add  any at all. Just lick it and see =).  Let sit in the fridge to thicken before decorating.  Fill the cups and decorate with fruit ( canned mandarin and pineapple seems to be people's favorite), but cherries are good too.

Taco Soup with Hominy

Another yummy soup for Fall . . . 



Taco Soup

Brown 2 lbs ground beef, turkey, or pork in a dutch oven pot.

add 1 large onion, diced and cook with meat.

add: 1 can white hominy, 1 can yellow hominy undrained

2 cans pinto beans, undrained

2 cans rotel with juice, then 2/3 can water

2 packets taco seasoning

1 envelope ranch dressing seasoning

cook until nice and hot-enjoy!

printable recipe

Patty D. Foxglen Park

This soup reminded me of tamales, it was DELICIOUS!

Slow Cooker Creamy Chicken Fajita Soup

The Foxglen Park recently held and Super Saturday.  The lunch was soup and bread sticks.  They've graciously agreed to share some recipes.  I'll be adding them as I get them.

Slow Cooker Creamy Chicken Fajita Soup

1 lb boneless, skinless chicken breasts (I use 2 breasts and throw them into the crockpot frozen - can't get any easier)

2 cans cream of chicken soup

1 cup salsa

2 cups frozen corn

1 (15 oz) can black beans, rinsed and drained

1 1/2 cups water

1 tsp cumin

1 cup cheddar cheese, shredded

favorite toppings

Spray slow cooker with non-stick cooking spray.  Place chicken into slow cooker.  In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, and cumin.  Pour over chicken in the slow cooker.  Cook on low 4-6 hours (or high 2-3 hours).  Remove chicken and shred using 2 forks.  Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes.  Serve with your favorite toppings (shredded cheese, sour cream, crushed tortilla strips, tomato, etc).

Paige A

printable recipe

Almost all gone, that's a good sign right?!

Jul 2014 - Recipe - Dutch Oven Potatoes

• July - Recipe
• 
  
• Our recipe of the month comes from the fabulous Janet K. of the Foxglen Park ward.  Her family was kind enough to make this for a Relief Society dinner and they are delicious.  She pointed me to Pinterest for the recipe and I'm sharing it here, with a little more info for those of you not used to using a Dutch oven.  This recipe does look like it would work really well in the oven as well though . . .
• 
  
• Ingredients:
• 1-2 lbs Bacon, sliced into approx. 1-in. cubes
• 10 lbs Idaho Russet Potatoes (obviously is HAS to be Idaho Potatoes), peeled and thinly sliced, or chopped
• 1-3 onions, diced (you could precook them if you want just add to the bacon and warm them until translucent)
• 1-2 cubes butter
• Salt and pepper to taste
• Garlic powder/salt (optional)
• 1-2 lbs cheese

Preheat a 12 inch Dutch oven buy setting in on top of 15 to 20 warm briquettes. 

Now here is how I would make it.

First precook the bacon (you could just cook the bacon in the Dutch oven)

Layer in the hot oven, potatoes, onions, bacon, to make a few layers, salt and pepper each layer to taste (remember the bacon adds salt too so don't add too much).  Top with 1 to 2 cubes of butter.

Put on the lid and transfer 9 or 10 of the briquettes to the top.  

It should take 30 minutes to an hour for the potatoes to be fully cooked, to make sure they don't burn you should check every 15 minutes or so.  The jury is still out on whether you should stir, them each time.  It will help keep them from burning but might leave you with broken up or mushy potatoes.

When the potatoes are fully cooked (soft) add cheese (I think a container of sour cream might be yummy here too).  Put the lid back on and remove from the heat just until every thing is melted and warm.  Stir and serve.

printable recipe

For the original recipe and more pictures see JadeLouiseDesigns

Jun 2014 - Thought Acts of Loving Kindness

June: Thoughts, Feelings or Insights from Suzette A, Foxglen Park

For our thoughts, feelings or insights "sisterhood" post this month.  I wanted to share a little bit of Sister Suzette A's  Relief Society lesson (Foxglen Park ward).  She spoke of Love and acts of loving kindness, using as her source materiel experiences from her own life and President Monson's conference talk from General Conference this April.  Love- the Essence of the Gospel.  It was a really beautiful lesson about showing love through our actions.  She shared a story from her childhood of a young couple, new to her town who suddenly lost an infant.  They were surrounded by love from the sisters in their area who leaving their own families made sure that the tiny grave was covered with flowers and beautiful music was performed at the service.  It was a day of service for these women but has translated into a lifetime of memory for one little girl.  Remember that we each have within ourselves the ":power to increase the sum total of (the) world's happiness. . . ".**

I have wept in the night

For the shortness of sight

That to somebody's need made me blind

But I never have yet

Felt a tinge of regret

For being a little too kind.*

*Author unknown, in Richard L. Evans, 
"The Quality of Kindness," 
 Improvement Era, May 1960, 340

**Dale Carnegie, in, for example, Larry Change, 
Wisdom for the Soul (2006), 54

Meltaways

Recipes from treats shared at the General Woman's meeting.  If you didn't bring your recipe but want to share it you can e-mail it to me at justkrist@yahoo.com

Meltaways

2 lbs Butter
1 1/2 cups powdered sugar
3 cups cornstarch
4 cups flour

Cream the butter, add sifted dry ingredients.

Mar 2014 - Sisterhood - Staying Alive in Christ

I had the opportunity to go to Kenya, Africa on a humanitarian trip during the summer of 2004 for a few

weeks. I don’t know exactly when that dream began but I know that throughout high school I hoped to

be able to help in Africa and also go on a safari. I wasn’t sure it would happen but with the help of my

parents, grandparents, and working toward it myself financially things fell into place and I headed to

Kenya with a group called Reach the Children.

When we arrived in Nairobi, my luggage did not. I had two large suitcases filled with my belongings as

well as clothing and small items for the children. I lived the first week there out of my carry-on bag and

the kindness of others. It was not a huge sacrifice but I am grateful to have lived on less while I was

there. My eyes started to open. After the first week there my first bag arrived.* More than anything I

was glad to be able to give the clothing that others had donated to families in need.

We traveled from Nairobi throughout the southern portion of the country from village to village. We

created bricks and helped build the foundation of a school, we donated funds and work to the roof of a

school in another village, we brought humanitarian kits, school kits, and small toys to children, and we

also had a few doctors in our group who aided the people with many respiratory problems.

We also had the opportunity to see the work of the church there. We attended church and the spirit

was strong and the people had a great love for the Lord. They sang the songs a capella and with vigor

and it was beautiful. The church helped them to receive a huge well of fresh water and they had a large

garden outside of the meetinghouse.

The people there were grateful. They were humble. But most noticeably, they were happy. Not happy

because of the things we brought them but genuinely happy, humble and full of gratitude because

they could see their blessings. My favorite pictures both tangible and snapshots in my mind are of the

children’s beautiful, full smiles.

The weeks quickly passed and we headed on our long flights home. When I stepped into my home

in Orem, Utah I honestly felt a little out of place. I had only been gone for a few weeks but it was life

changing. That night I laid in my bed and listened the children talk and sing on my tape recorder and I

cried. I cried because I felt I had too much. I cried because I missed them. I cried because they taught

me and the Lord taught me what is most important.

Because of the rampant effects of AIDS there, the children are taught to sing “stay alive, stay alive, stay

alive” over and over again. They are taught young how to stay alive physically. I now have 3 children

of my own and nearly 10 years after my trip as I write this I have realized how easy it can be to forget

the lessons once learned. I hope to be able to always remember to stay alive in Christ and to teach my

children that the things of this world do not bring true happiness but the Gospel of Jesus Christ does.

My name is Paige A and I'm a member of the Kanesville Stake


*A year after my trip my second bag made its way home.

Feb 2014 - Sisterhood - Lora, Making Family Life an Adventure

Hi, I’m Lora.  I am a wife and mother who loves taking her family on “adventures” and enjoys serving my country and community.  Our life as a family started out with both adventure and service when my husband and I met on the Utah County Search and Rescue Team.  Now, 10 years later, we have added four more adventurers to our crew, each with different personalities that challenge us to expand our horizons and try new things.  

I grew up just outside of Payson, UT.  I loved being able to go out my back door and be up on West Mountain exploring with my big sister.  We found “dinosaur bones”, geodes, clay, and made our own treehouse club.  After graduating from Payson High School I completed my Bachelor’s and Master’s degrees at BYU.   

I moved to Washington, DC to complete a Presidential Management Fellowship and Glen joined me there after we were married in the Salt Lake City Temple.  While there I worked for the Department of State and the Pentagon.  My favorite experience was traveling to North Africa and the Middle East to conduct security reviews at Embassies in Tunis, Cairo, and Damascus.  

Now I spend my time keeping track of our four little adventures.   As a family we love going on adventures close to home and far away.  We have enjoyed the zoo, the America West Heritage Center, Golden Spike State Park, Zions, the Grand Canyon in Arizona, skiing in Montana, and seeing whales in California.  We look forward to many more opportunities for adventure and service as our family grows up.    

My name is Lora and I am a member of the Kanesville, Utah Stake. 

If you're interested in Search and Rescue you can find out more information on-line.

Utah County Search and Rescue
"The Utah County Sheriff’s Office Search and Rescue team is comprised of about 50 volunteers, from all walks of life, who contribute their time and skills to help others in need. They typically respond to over 100 rescue missions per year. The team members have expertise in many aspects of rescue, including technical (high angle) rescue, low angle rescue, swift-water rescue, open water, dive rescue and recovery, K-9, man-tracking, ice rescue, cave, ELT (downed aircraft), avalanche, mass casualty, evacuations, medical and many others."

Weber County Search and Rescue
"Weber County Search & Rescue (WCSSAR) is an extension of the Weber County Sheriff's Department and is made up of dedicated men and women that volunteer their time and abilities to provide search and rescue services for Weber County and the surrounding areas.

WCSSAR is an organization of professionals that are dedicated to saving lives 24 hours a day, 7 days a week.
The organization consists of seven specialized teams: Mountain Rescue, Swift Water Rescue, Winter Rescue, Under Water Recovery, Canine Search, Mounted Posse, Off-highway Vehicles, Preventative Search and Rescue."

Anatomy of a slab avalanche from fsavalanche.com

One of the things that search and rescue helps with is avalanches  - so for your info here are a few place to learn more about them:"

• A link to Avalanche.org
• Where to call to get daily avalanche information:

"For up-to-date back country snow conditions in the Northern Utah area, call the U.S. Forest Service Avalanche Forecast Center at (801) 378-4333. Forecasts are updated by 7:30 a.m. daily.  Listen in regularly to get a better picture of what you’ll find hidden beneath the latest snowfall."

Jan 2014 - Preparedness TIp - Be Aware

A preparedness tip from Dianna F. of the Foxglen Park ward.

Being aware of your surroundings is an easy way to make sure you and your family are prepared.    Children especially are easily disoriented and can be frightened in an emergency situation, by making sure they know where the exits are and where to meet you if they get lost we can lessen the potential stress for them, while keeping them safer.    If it's a family habit to do this it becomes second nature instead of a scarier thing.

I loved this tip from Dianna, although we've never had to evacuate a building I have had kids wander off and it was NOT fun for either of us.  Taking a few minutes to plan a meeting place and making sure they always know who to ask for help would have probably saved me a few gray hairs.

Peanut Butter Chocolate Bars (healthier version) from Patty D.

Patty D. of the Foxglen Park ward shared with me a Healthier version of Peanut Butter Chocolate Bars that I am really interested in trying.  (They may possibly be one of my favorite foods).  Unfortunately I didn't get Patty's whole story about why she cooks sugar free (or at least a lot closer to it than most of us do), but she seems very healthy, survived raising 6 kids while staying active in church and community activities and looks great so I'm guessing she has a good reason.   Here is her recipe.

Peanut Butter Chocolate Bars

1/3 c Splenda or Stevia

1/3 c xylitol

1/2 c butter or margarine (softened)

2/3 c "brown sugar" Splenda or raw sugar

1/2 c fat free milk

1/2 c creamy natural peanut butter

1 egg

1 tsp vanilla

1 c whole wheat flour (or 1/2 soy flour and 1/2 whole wheat)

3/4 c quick oats (uncooked)

1/2 tsp baking soda

1/4 tsp salt

3/4 c chocolate chips (semi sweet)

Beat sweeteners and butter until well combined.  Stir in milk, peanut butter, egg and vanilla.  Gradually mix in combined flour, oats, soda and salt until blended.  Stir in chocolate chips

Spread evenly in 9"x 13" baking pan coated with non-stick spray.  Bake in 350 F oven for 20-22 minutes.  Cool completely cut into squares.

printable recipes

Just in case you are interested in health reasons for not eating so much sugar, I found this blog interesting.  I have NO idea how much of it is really vital for you to know but my guess is even if we don't plan on cutting out all sugar there is probably an argument to made for cutting back.

141 Reasons Sugar Ruins Your Health

Harvard School of Public Health

And if you are just interested in a more healthier you in General try these . . .

Doctrine and Covenants 89

Gospel Principles - The Lord's law of Health

Managing Personal Health

and this blast from the Past

General Conference 1978 Good-health-a-key-to-joyous-living Sister Barbara Smith

Jan 2014 - Sisterhood - Crissy and eating Gluten Free

OK, so here we go with our first official "getting to you" type of post for our new "Sisterhood" tab.  

 I've asked Crissy H. of the Foxglen Park ward to share a little bit about how she shops and plans food storage because of a specific dietary need she has.  Awhile ago she was diagnosed with Celiac disease,  a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy. The damage is due to a reaction to eating gluten, which is found in wheat, barley, rye, and possibly oats.

I asked her about how she prepares meals for her family and she said that for the most part they make their meals gluten free for everyone but they are flexible.  So if they are making homemade pizza, for instance, she gets her own pizza.  (I like this idea, mom's should always get their own pizza with all of the good stuff on it).

Crissy said that she's been able to find substitutes for just about everything she wants to eat and has the best luck finding products at Harmon's grocery store.  I thought it was nice that they even label their products with colored stickers for the dietary requirement they satisfy.

I've been impressed with how matter - of - fact Crissy is about having to work around the gluten issue, finding food substitutes and missing out on somethings.  In fact when I first broached the idea of writing a post about her we were at a Young Women in Excellence program and I was enjoying all of the delicious (probably NOT gluten free) treats and she never complained once.

I decided to do a little more research in to eating gluten free to share here in case someone else is wondering how they would do it, or would like to be able to prepare foods for someone who can not have gluten.

Here is a list  put out by Harmon's in 2012 of products they carry that our gluten free. They note that there are other products but they only list items that they are sure have not been cross-contaminated in the manufacturing process.  

Harmon's grocery gluten free products list (read the disclaimer at the beginning).

Here's a website called Cooking Gluten Free, they even have Thanksgiving recipes.

And from allrecipes.com, gluten free recipes with reviews.  (I always like to know what other people think of the the recipe before I try it.

And more from the Food Network.

And a blog about cooking gluten free. Gluten Free Goddess

And from The Kitchen.com, a list of 10 Inspiring Blogs for Gluten Free Food and Cooking

And if you want to look at some mouth watering food pictures try this blog (where I found the picture below).  Hey, that tastes good!

Summer Lemon Pie

Peach Cereal Bars

Did you hear about the group order to Emergency Essentials?  Be sure to check your Relief Society announcements each month to see what is available.  Last month one of the items was dried Peaches.  Here is a recipe that Melinda S. in the Foxglen Park ward uses for hers.  It sounds really good.

Peach-Cereal Bars

3 Tabls butter or margarine

1 bag (10oz) large marshmallows

6 cups MultiGrain Cheerios cereal

1 cup Yoplait Lowfat creamy peach yogurt

3/4 cup diced dried peaches

1. Butter 8-inch square glass baking dish. In Large microwavable bowl, microwave butter and marshmallows uncovered on High 1 minute 30 seconds, stirring after 1 minute until smooth. Stir in cereal until coated. Press about 4 cups mixture firmly in pan. Spread yogurt over top.

2. Mix dried peaches and remaining cereal mixture (if cereal mixture has become firm, microwave uncovered on High 30 seconds to soften). Spread over top of yogurt; press firmly with dampened hands. Refrigerate until firm, about 30 minutes.

3. For bars, cut into 4 rows by 3 rows. Store covered in refrigerator.

Makes 12 bars.

*After I made these I discovered that it might be just as easy to mix all the ingredients together then press it into the pan then top with yogurt. Because the layers separate naturally because of the moisture in the yogurt.

http://www.bettycrocker.com/recipes/peach-cereal-bars

Chil Chicken & Chips

This is a food storage meal . . .

1 can of chicken
1 can of green chilis
1 can of green chili sauce
1 can of cream of chicken soup

Mix all ingredients, heat and serve over chips.

Add cheese if desired.

printable recipe

Whole Wheat Zucchini Chocolate Cake

Whole Wheat Zucchini Chocolate Cake

1/2 cup yogurt
1/4 cup vegetable oil
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup buttermilk or milk soured with 2 tsp. vinegar
1 tsp salt
2 1/2 cups whole wheat flour
4 Tbsp cocoa
1/2 tsp baking powder
1 tsp baking soda
2 cups finely diced, peeled zucchini
1/2 cup chocolate chips
powdered sugar icing if desired

Stir yogurt and oil with sugar, and then add eggs, vanilla, and buttermilk (or soured milk).  Sift together flour, cocoa, baking powder, salt and soda.  Add liquid mixture.  Stir in zucchini and turn into greased and floured 9 x 13 baking pan.  Sprinkle the top with chocolate chips and bake at 325 degrees  F for 400-45 minutes.  When cool, frost with icing if desired.

printable recipe

comments:  The cake was good, very moist, definitely a good way to use up zucchini.  My kids weren't very happy with the texture (from the whole wheat) but I've since discovered that it IS my wheat grinder.  I spoke with someone at a kitchen supply store who told me that the Magic Mill did grind wheat a little coarser than the newer mills and (naturally) she even recommended one.  

Whole Wheat Snickerdoodles.

Those of you in the Foxglen Park ward might remember getting the pamphlet entitled "What will I do with all this wheat?" in Relief Society.  It seemed like such a helpful pamphlet that we wanted to post some of the recipes here for you.  Even though I wasn't there for her lesson Kay was kind enough to get me a copy.  The pamphlet originally came from another ward so I can't give credit to anyone for the recipes but Kay vouches for the wheat thins one and I'm going to try out a few of the others.

Starting with Whole Wheat Snickerdoodle Cookies.

The process starts with some hard white wheat and my kind of ancient Magic Mill wheat grinder.

My flour is pretty coarse, I don't know if newer grinders are better but as a result anything I make (even on the tightest setting) is a bit crunchy/chewy.

Ingredients:
1 cup unsalted butter, softened at room temp**
2 eggs
1 1/3 cup organic sugar**
3 cups white whole wheat flour*
1 tsp baking soda
1 tsp cream of tartar
1/4 tsp salt**

 Roll cookies in
2tsp cinnamon mixed with 3 Tbsp sugar



Preheat oven to 375 degrees.  Line cookie sheet with parchment paper, or lightly grease.

Beat sugar and butter for 2 minutes, beat in eggs an vanilla.

Sift together flour, baking soda, cream of tartar and salt.

Gradually add in dry ingredients.

Roll dough into 1 1/2-in. balls and then roll in cinnamon mixture.

Place 2-in. apart on cookie sheet.

Bake for 10-12 minutes or until light golden brown.

Cool 2 minutes before removing from cookie sheet.

Transfer to rack to cool completely.
printable recipe

The result . . . Well, different, there were very flat (probably could have used more flour) and crunchy.  Let me clarify, soft cookie, crunchy texture.  One of my kids said they tasted kind of like a wheat thin cracker with cinnamon and sugar on it  The were good but not great, I'm not sure I'll make them again.

* (From Wikipedia)

• White whole wheat flour is flour milled from hard white spring wheat,^[2] rather than traditional red wheat. In the United Kingdom, whole wheat flour is more commonly made from white wheat instead of red as in the United States. The difference is that soft white wheat has a lower gluten content and also lacks the tannins and phenolic acid that red wheat contain, causing white whole wheat to appear and taste more like refined red wheat; it is whitish in color and does not taste bitter.^[3]
• White whole wheat has almost the same nutrient content as red whole wheat. However, soft white whole wheat has a lower gluten content and contains a lower protein content (between 9% and 11%) when compared with harder wheats like red (15–16% protein content) or golden wheat.^{[citation needed]}

^{**I used margarine and omitted the salt.  I also used regular sugar.}

Food Storage

A good thing about food storage is you can start at any time, and add to it as your finances will allow. 

One way to start is with a 3 month supply. This could be every day food that your family is use to eating. The easiest way is to start with a 1 week menu that your family likes to eat. Remember some items can be used for more than one meal. For instance, a bag of pancake mix, a jar of peanut butter or a box of pasta. List all of the ingredients you will need for each meal. When you go shopping start buying items from the list and set them aside for your storage. 

Another way is the 52 week plan. Each week you purchase from a list and at the end of 52 weeks you will have a one year supply of food. If you are interest in this plan let me know and I will get you the list.

The church recommends a long term supply of wheat, flour, rice, oats and beans. These items can last up to 30 years. A list of the long term items can be found on the lds.org web site under provident living and can be purchased at the dry pack cannery.

Every year the church publishes a list of recipes using your long term food storage. It is available at the dry pack cannery for $1.00. If you need wheat recipes let me know. I have a book called “What will I do with all of this wheat”. It has recipes for cookies, biscuits, cakes, wheat thin crackers and how to sprout wheat.

Make sure you eat what you have stored. This will rotate the food so it doesn’t spoil.

Don’t feel embarrassed because you haven’t started on your food storage, or you don’t have very much.  Everyone had to start at one time, so now is the time to get started. If you need information I would be glad to help you.

Kay M.
Foxglen Park Ward