October 2010 Challenge

If there is a real disaster or emergency you cannot count on cell phones or land lines for your primary way of communication. About 2 years ago there was an earthquake that shook the Southern California area pretty well. Instantly the cell phone companies received an overload of calls and it completely shut down all phone lines for hours. You could have the same problem with land lines.

In case of an emergency, our family needs to have and know a plan. Make sure everyone, especially the kids, know what to do and where to go in case of an emergency. Our challenge this month is:

1. Review Family and Neighborhood Communication and Emergency Plan
2. Invest in a GOOD set of walkie talkies and check the batteries to make sure they work (check periodically)
3. Try the new food storage recipe - Microwave Carmel Corn

Food Storage Recipe:

Microwave Caramel Corn

Ingredients:

4 quarts hot air popped or Stove Top Method (see below) popped popcorn

1 cup packed brown sugar

½ cup butter

¼ cup honey

½ teaspoon salt

½ teaspoon baking soda

Directions:

Combine sugar, butter, honey and salt in 2 quart microwavable bowl. Microwave on high power for 2 minutes until boiling. Remove from microwave and stir in baking soda. Put popped corn in a large brown paper grocery bag and pour hot syrup mixture over the popped corn. Close bag and shake vigorously. Cook in bag on high power for 1-2 minutes. Remove and shake bag vigorously again. Cook in bag for another 1-2 minutes on high power. Remove and shake bag vigorously again. May need 1-2 more minutes depending on individual microwave. Pour onto a cookie sheet to cool. When cool, about 5 minutes, break apart and store in any airtight bag or container.

Alternate Stove Top Method for popping corn:

• Heat ¼ cup cooking oil and 1/3 cup popcorn (enough to cover bottom of pan no more than 1 kernel deep) into heavy, 3 quart or larger pan with a lid.
• Cover pan and shake over medium high heat, allowing steam to escape while popping.
• Remove pan from heat when popping has stopped.
• Season to taste or leave plain for above recipe.

Popcorn kernels have a shelf life of about 5 years.

September 2010 Challenge

As we prepare ourselves and our families for a disaster, we cannot forget the importance of a portable restroom. If there is a large natural disaster, the city will most likely be forced to shut off all water access and we will not have any functional bathrooms to use. Then what? Are you prepared for that? If not, you will need to grab a shovel and start digging a hole. For those of us who are prepared, we will be very thankful that we took that time to get a "portable potty."

The most common portable potty I have seen are the seats that attach to a 5 gallon bucket. Add a little cat litter to the bucket and you will never regret it!

Our challenge this month is:

1. Purchase a "Portable Potty" Toilet Seat and Lid
2. Buy Extra Toilet Paper, Garbage Bags, and Hygiene Supplies
3. Try New Food Storage Recipe - Whole Wheat Bread

Here is a quick link where you can purchase a "portable potty":

http://beprepared.com/category.asp?start=12&c=420&c2c=ln&name=Sanitation&Hygiene&bhcd2=1284414671

There are also some other hygiene items listed in that section as well.

Food Storage Recipe - Whole Wheat Bread

Ingredients for a Bosch Mixer:

4 cups hot water
2 T yeast (room temp)
1/3 cup oil
1 cup honey
1 T salt
1 1/2 T dough enhancer*
1/2 cup gluten*
7 cups whole wheat kernels, freshly ground into flour (yields 9 cups flour)

Ingredients for a KitchenAid Mixer:

2 cups hot water
1 T yeast (room temp)
1/4 cup oil
1/2 cup honey
1/2 T salt
1 T dough enhancer*
1/4 cup gluten*
4 cups whole wheat kernels, freshly ground into flour (yields 5 cups flour)

Directions:

Place yeast and hot water in mixing bowl with dough hook. Let stand five minutes to proof yeast. Add oil, honey, salt, dough enhancer and gluten, mix until blended. Add all but 1 cup of freshly ground flour. Mix. Add just enough extra flour so that dough does not stick to sides of mixer. Mix for 12 minutes. Remove kneaded dough from mixer and place on buttered surface. (Spray counter with “Pam”) Separate into four equal parts (for Bosch recipe) or 2 equal parts (if using KitchenAid or smaller mixer.) Shape into loaves and place into greased bread pans. Cover with lint free cloth and let rise one hour. Bake at 325 degrees for 35 minutes. Remove immediately from pans and let cool on rack.

- Dough enhancer keeps bread from crumbling.

- Gluten help bread rise higher and fluffier and gives bread a chewy texture.

(Available at most Health Food Stores including Mother’s Market and Sprouts)

August 2010 Challenge

This months challenge is a fun one if you love to camp. If a disaster strikes we need to make sure that we have some sort of shelter to sleep in. Even if you like to sleep under the stars, you will want a shelter to keep you out of the sun, away from bugs and away from bad weather. Below is the monthly challenge with some interesting links to check out:

1. Acquire a Family Tent
2. Take the Family Camping
3. Try New Food Storage Recipe - Dutch Oven Peach Cobbler

Here are a few links to help in your search for a family tent with all different price ranges:

• http://www.hutshop.com/cateforbigan.html
• http://www.walmart.com/browse/Camping-Tents/_/N-2p57Zaq90Zaqce/Ne-2p4g?ic=48_0&ref=125872.125899&tab_value=35532_All&catNavId=4128&fromPageCatId=4128&catNavId=4128&adid=1500000000000023105360
• http://www.rei.com/category/4500001_Tents+and+Shelters
• http://www.thenorthface.com/catalog/sc-gear/equipment-tents.html
• http://www.lifecubeinc.com/

Food Storage Recipe - Dutch Oven Peach Cobler

2 cans peaches (homemade canned peaches are even better)

Butter

1 Vanilla Cake Mix

Cinnamon

Brown Sugar

Oil or Shortening

Directions:
1. Lightly coat the inside of the dutch oven with cooking oil or shortening
2. Pour contents of the 2 cans/bottles of peaches into the dutch oven
3. Pour the dry Vanilla cake mix on top of the peaches
4. Add several pats (thin slices) of butter evenly spaced on the dry cake mix – about 5-6 total
5. Lightly dust the top of the dry cake mix with the cinnamon and brown sugar

Place 8-10 hot briquettes on the bottom of the dutch oven and 18-20 pieces on top of the oven. This will create an oven-like cooking environment within the dutch oven. Cook the peach cobbler for ~38 minutes and check to see if it is done. It will be done if you can put a fork in the cake mix and the fork comes out clean. If it is not done, check again every 5 minutes.

Be extra careful that you don’t spill the ashes from the top of the oven when you are checking to see if the cake is done. There is nothing worse than having to dig out ashes from the top of a steaming peach cobbler.