Hey If anyone would like to scan the three sheets of paper and then post it that would be great. I would love to have that information. :)
Thank you Dawn for the classes. They are awesome!
Thursday, March 26, 2009
Laundry Detergent
Make your own! Heres to all those who missed out this past tuesday on the AMAZING class that Dawn Houston has put together.
Finely grate 1 bar of Ivory Soap
Mix in : 1 cup Borax
1 cup arm and hammer washing powder
Use about 2 TBS for 1 load
Creamy Potato Soup
Finely grate 1 bar of Ivory Soap
Mix in : 1 cup Borax
1 cup arm and hammer washing powder
Use about 2 TBS for 1 load
Creamy Potato Soup
You can layer the ingredients in a pint jar for a great gift idea, you just have to mash the potatoes down really well. This soup mix can also be premixed so it can make just one serving at a time. Just remix ingredients before you make one serving because the powered creamer tends to settle to the bottom.
1 1/2 cups potato flakes
1 cup powdered coffee creamer (you can use powdered milk)
4 tsp chicken bouillon (you can use chicken gravy mix in the envelopes and it tastes the same)
1 Tlb dry parsley flakes
2 Tlbs dried, grated parmesan cheese
1/2 tsp Mrs. Dash
1/2 tsp dried minced onion
1/2 tsp salt
Cooking directions for whole jar(5 servings):
Dump soup mix in pan with 5 scant cups of water and cook till hot, stirring occasionally.
Cooking directions for one serving:
Use 1/2 cup plus 1 Tlbs of soup mix to a microwavable cup. Add 1 scant cup of water and cook on high for for 1 1/2 minutes. Stir well and cover. Let sit for 3 minutes.
You can also add any vegetables you would like, i.e.chopped broccoli, corn, mixed veggies, and also top with bacon bits and/or grated cheese.
Sunday, March 22, 2009
Thursday, March 19, 2009
Re: Food Storage Thoughts and Questions
I have some thoughts on the first two points:
If you look on the Church's Provident Living web site (http://www.providentliving.org/channel/0,11677,1706-1,00.html) they talk about having a 3-month supply: "Build a small supply of food that is part of your normal, daily diet. One way to do this is to purchase a few extra items each week to build a one-week supply of food. Then you can gradually increase your supply until it is sufficient for three months. These items should be rotated regularly to avoid spoilage." I think of the 3-month supply as being extra of what you normally use, in the same size of containers as what you normally use.
- I have always thought that 72-hour kits should be all in one place, so that you can grab it in an emergency. That is how they can best help you. For a real life example--a lot of the people in New Orleans who had to evacuate their homes because of Hurricane Katrina were without food & water and other things for a while before people like the Red Cross could get to them, but many (mabye most) of them were reached by help within 72 hours. So if they had been able to grab a 72-hour kit on the way out the door, things would have been much better for them. But they might not have had time to gather up all their stuff from different places (or to remember which things to grab) if they had it all but didn't have it in one place.
- As far as storing food in bulk, I think you are right that it is just going to be lost if you can't use it quick enough after opening it. So if it is something like that jar of spaghetti sauce, just store it in the smaller jars that you can use.
If you look on the Church's Provident Living web site (http://www.providentliving.org/channel/0,11677,1706-1,00.html) they talk about having a 3-month supply: "Build a small supply of food that is part of your normal, daily diet. One way to do this is to purchase a few extra items each week to build a one-week supply of food. Then you can gradually increase your supply until it is sufficient for three months. These items should be rotated regularly to avoid spoilage." I think of the 3-month supply as being extra of what you normally use, in the same size of containers as what you normally use.
Tuesday, March 17, 2009
Food Storage Thoughts and Questions
Okay, so I'm really trying to do better about getting our family's food storage together. As a result I have some thoughts and questions I thought I'd share. Maybe some of you have the same questions. I'd love any feedback!
- Do you think that everything in your 72 hour/month supply needs to be stored together in one place? Or is it perfectly appropriate to have the extra toilet paper in one place, the extra diapers in another place, and the food in yet another place? Do you think that whenever we need to use this stuff that we'll still be in our homes, or will we need to gather our things quickly and leave?
- A lot of people seem to do their food storage in bulk. I'm wondering if that's really a good idea for everyone. I don't buy our normal groceries in bulk because we rarely go through, say a jar of spaghetti sauce, before it goes bad. When I think of food storage it needs to be things that don't need to be refrigerated. So if I have a huge jar of spaghetti sauce stored and then we open it, but can't refrigerate it, then a lot is lost. What do you think?
- Are there any good ways to store things like sugar and rice besides canning? Is seems that canning is tricky to come by here.
Sunday, March 15, 2009
Whole Wheat Pizza Crust
1 cup warm water
1 Tbs. honey
¼ cup wheat germ (or more wheat flour)
2 ¼ tsp. yeast (1 packet)
1 Tbs. olive or vegetable oil
2 ¼ cups whole wheat flour
¾ tsp. salt
Mix all ingredients and knead well for about 5–8 minutes until smooth an elastic. (Tips: Slap/throw on the counter a few times during kneading process. If the dough is sticky, oil your hands and the board to avoid using too much flour.) Cover in a bowl and let rise 1 to 1 ½ hours or until dough has doubled in size. Heat oven to 400. Punch down and pat dough into a greased 13x9 pan, a 12-inch pizza pan, or a cookie sheet. (Tips: Brush dough with olive oil for better flavor and looks. Put cornmeal under the dough to help lift it off the pan once cooked.) Cover and let rest 10 minutes in a warm, draft-free place. Cook at 400 for about 8–10 minutes, then add sauce and toppings and cook another 8–10 minutes until cheese is well melted.
1 Tbs. honey
¼ cup wheat germ (or more wheat flour)
2 ¼ tsp. yeast (1 packet)
1 Tbs. olive or vegetable oil
2 ¼ cups whole wheat flour
¾ tsp. salt
Mix all ingredients and knead well for about 5–8 minutes until smooth an elastic. (Tips: Slap/throw on the counter a few times during kneading process. If the dough is sticky, oil your hands and the board to avoid using too much flour.) Cover in a bowl and let rise 1 to 1 ½ hours or until dough has doubled in size. Heat oven to 400. Punch down and pat dough into a greased 13x9 pan, a 12-inch pizza pan, or a cookie sheet. (Tips: Brush dough with olive oil for better flavor and looks. Put cornmeal under the dough to help lift it off the pan once cooked.) Cover and let rest 10 minutes in a warm, draft-free place. Cook at 400 for about 8–10 minutes, then add sauce and toppings and cook another 8–10 minutes until cheese is well melted.
Pizza Sauce
Pizza Sauce from Tomato Sauce
2 8-oz. can tomato sauce (or 1 15-oz. can)
1 Tbs. Italian seasoning
1 tsp. sugar
½ to 1 tsp. garlic powder
½ to 1 tsp. onion powder
¼ tsp. salt
¼ tsp. oregano
Mix all ingredients together and simmer 10–15 minutes. Place on partially cooked pizza dough.
Very Basic Pizza Sauce
1 15-oz. can crushed tomatoes (or use 28-oz. and double ingredients)
1 large garlic clove, minced or pressed through garlic press
1 Tbs. olive oil
salt and pepper to taste
Process tomatoes in a food processor or blender until very smooth. Heat garlic and oil in a small pan over medium heat until garlic is sizzling, about 40 seconds. Stir in tomatoes; bring to a simmer and cook, uncovered, until sauce thickens enough to coat the back of a spoon, 15–20 minutes. Season to taste with salt and pepper.
2 8-oz. can tomato sauce (or 1 15-oz. can)
1 Tbs. Italian seasoning
1 tsp. sugar
½ to 1 tsp. garlic powder
½ to 1 tsp. onion powder
¼ tsp. salt
¼ tsp. oregano
Mix all ingredients together and simmer 10–15 minutes. Place on partially cooked pizza dough.
Very Basic Pizza Sauce
1 15-oz. can crushed tomatoes (or use 28-oz. and double ingredients)
1 large garlic clove, minced or pressed through garlic press
1 Tbs. olive oil
salt and pepper to taste
Process tomatoes in a food processor or blender until very smooth. Heat garlic and oil in a small pan over medium heat until garlic is sizzling, about 40 seconds. Stir in tomatoes; bring to a simmer and cook, uncovered, until sauce thickens enough to coat the back of a spoon, 15–20 minutes. Season to taste with salt and pepper.
Graham Cracker Recipes
Basic Graham Crackers
1/2 cup butter or margarine
2/3 cup brown sugar
2 3/4 cup whole wheat flour
1/4 tsp. cinnamon
1/2 tsp. baking powder
1/2 cup water
Cream together butter and brown sugar. Add flour, cinnamon, and baking powder. Gradually add water. Let stand 30 minutes. Roll 1/8 inch thick. Cut in squares and bake on greased cookie sheet at 350 for 20 minutes. Makes 3 dozen, depending on size. (You can also press the dough into a large cookie sheet, make cut lines in it, then bake it. Cut along lines before completely cooled.)
Graham Crackers Variation
3 cups whole wheat flour
2/3 cup brown sugar
3 Tbs. butter or margarine
3 Tbs. vegetable oil
2 Tbs. molasses
1 tsp. vanilla
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup sour cream (can omit, but makes very crumbly crackers)
Mix all ingredients except sour cream, then blend in sour cream. Sprinkle cookie sheet with flour. Roll out dough until thin on cookie sheet, or between two sheets of wax paper and then put dough on cookie sheet. Use a pizza cutter or knife to score into squares. Bake at 375 for 6–8 minutes. Makes about 4 dozen.
Wheat and Oat Graham Crackers
1 cup whole wheat flour
1/3 cup sugar
1/3 cup butter or margarine
1 Tbs. milk
1/2 cup oat flour (You can make oat flour by processing oats in the blender)
1/2 tsp. baking soda
1 Tbs. honey
Sift together both flours, sugar, and baking soda in a mixing bowl. Heat butter, honey, and milk until butter is melted. Pour mixture into dry ingredients and stir until smooth. Let chill 30 minutes. Roll out dough to 1/4 inch. Cut into squares. Bake at 250 for 15 minutes. Don’t overbake. Prick crackers with a fork as they come out of the oven. Excellent crushed and used as graham crackers crust for pies and tarts (or press about 2/3 of the dough into a pie shell and bake.)
1/2 cup butter or margarine
2/3 cup brown sugar
2 3/4 cup whole wheat flour
1/4 tsp. cinnamon
1/2 tsp. baking powder
1/2 cup water
Cream together butter and brown sugar. Add flour, cinnamon, and baking powder. Gradually add water. Let stand 30 minutes. Roll 1/8 inch thick. Cut in squares and bake on greased cookie sheet at 350 for 20 minutes. Makes 3 dozen, depending on size. (You can also press the dough into a large cookie sheet, make cut lines in it, then bake it. Cut along lines before completely cooled.)
Graham Crackers Variation
3 cups whole wheat flour
2/3 cup brown sugar
3 Tbs. butter or margarine
3 Tbs. vegetable oil
2 Tbs. molasses
1 tsp. vanilla
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup sour cream (can omit, but makes very crumbly crackers)
Mix all ingredients except sour cream, then blend in sour cream. Sprinkle cookie sheet with flour. Roll out dough until thin on cookie sheet, or between two sheets of wax paper and then put dough on cookie sheet. Use a pizza cutter or knife to score into squares. Bake at 375 for 6–8 minutes. Makes about 4 dozen.
Wheat and Oat Graham Crackers
1 cup whole wheat flour
1/3 cup sugar
1/3 cup butter or margarine
1 Tbs. milk
1/2 cup oat flour (You can make oat flour by processing oats in the blender)
1/2 tsp. baking soda
1 Tbs. honey
Sift together both flours, sugar, and baking soda in a mixing bowl. Heat butter, honey, and milk until butter is melted. Pour mixture into dry ingredients and stir until smooth. Let chill 30 minutes. Roll out dough to 1/4 inch. Cut into squares. Bake at 250 for 15 minutes. Don’t overbake. Prick crackers with a fork as they come out of the oven. Excellent crushed and used as graham crackers crust for pies and tarts (or press about 2/3 of the dough into a pie shell and bake.)
Friday, March 13, 2009
Finance Class Handout
Here's the tips from the "Saving Money" class from Enrichment (I added some of the advice given in class; feel free to add more comments!)
Manage Your Funds
1. Whatever your income, always live below your means
2. Pay tithing
3. Save, save, save!
4. Save your change (a quart jar holds about $50)
5. Save for an emergency to avoid credit debt
6. Make money work for you: Shop for the best banks, insurance policies, and investments
7. Make credit cards work for you: Get one with bonuses and pay the balance each month
8. Raise financially independent children
9. Get out of debt and stay out (interest is expensive!)
10. Create a budget and stick to it
11. Never turn down free money: If your employer offers matching for retirement plans, take it!
12. Cash in rebates—read the fine print and get your money
13. Organize! to avoid buying things you already own
14. Beware of “shopper’s momentum”: Pay for each purchase separately—you’ll spend more carefully
15. Write down every dollar you spend
16. Give and share
Recycle
17. Rethink: holey socks, raggedy jeans and shirts—pillows, sock puppets, jean quilts, purses…
18. Compost food scraps to make your own fertilizer
19. Wash and reuse: plastic silverware, butter tubs, ziplock baggies, bread bags, produce bags…
20. Use the back side of papers
21. Consider a roast an investment
22. Repurpose leftovers: Make them into casseroles and soups, stuff them into enchiladas or ravioli…
23. Use tennis balls instead of dryer sheets (cut a slit in them first)
24. Paint or reupholster old furniture
25. Two-liter soda bottles: Punch holes in the bottom and “plant” those beside seedlings to water the plant at root level.
26. Make candles from broken crayons
27. Turn old light bulbs into ornaments with paint
28. Refill water bottles from your sink
29. Tin cans make great pencil holders
30. Donate yarn, egg cartons, spice containers, etc.: Ask elementary school, preschool, or day care teachers if they can use these items for projects
Spend Smart
31. Maintain your car and drive smart: fuel filter, oil changes, tire pressure, gas treatment, easy on the gas peddle…
32. Wait for the best time to purchase: get gas on Tuesdays; dry clean your drapes in January, July, or August; buy last year’s car in Sept. or Oct., even Jan.; buy bulk food in spring and fall; rent an apartment in Oct. or Nov.
33. For sewers: Sew inside seams with large spools of white or black on sale; save colors for top stitching; buy sheets for cheap fabric
34. Buy the best quality you can afford so you don’t have to purchase as often
35. Shop Smart: Watch ads, use coupons wisely, make a list, shop sales and off season, and do your research on big ticket items
36. Be willing to negotiate (and know when you can)
37. Get a local education—in-state tuition costs much less—and search out scholarships
38. Evaluate your memberships—do you use it often enough to justify the expense?
39. Buy in bulk but store in smaller quantities—you’ll use less if going off a smaller amount
40. Shop at thrift stores, check classified ads, and use websites like craigslist and freecycle
41. Grocery ads run on a 12-week cycle; watch and wait for the best price, then stock up
42. Dollar Stores: Pick up good bargains, but if you spend too much per visit, avoid them
43. Make a menu for your meals and stick to your list of ingredients when shopping
44. Sign up for email lists to your favorite stores to get coupons and be notified of sales
45. Find a farmer and see if you can purchase, say, 1/2 a cow
46. Hit Wal-Mart early in the morning to get the clearance deals
Be Frugal
45. Use ivory bar soap or Fels Naptha to rub out stains; make and use your own detergent
46. Stay healthy to avoid added medical bills and higher insurance premiums
47. Use your kitchen for a home spa (e.g., olive oil for dry skin, dish soap for bubble baths)
48. Try the Rule of Half: Cut what you normally use in half (e.g., shampoo, trips to the store, food on your plate) each time until it’s not enough, then go back to the last amount that worked
49. Wait a while to shower, then brush your hair really well to condition it
50. Cook from scratch as often as you can (including baby food) and make your own mixes
51. Ration: toilet paper, toothpaste, snacks, gas…
52. Keep appliances, large and small, clean and in good repair
53. Try cloth diapers
54. Take home and use extra napkins and ketchup packets
55. Check home insulation, windows, doors, roof, etc. to save on heating and cooling
56. Sometimes making it yourself isn’t cheaper—know the difference
57. Eat lower on the food chain
58. Vacuum for longevity: refrigerator coils, air filters, computers, furnace filter, couch, mattresses…
59. Unplug appliances and turn off power strips when you’re not using them (some electronics use electricity even when they’re turned off)
60. Cut the meat you eat in half and use stretchers like beans, wheat, or extra sauce
61. Learn how to fix things yourself so you don't have to hire someone or buy new
62. Turn down the thermostat and wear sweaters
* Use it up, wear it out, make it do, or do without! *
* Remember the Lord's Law of Abundance *
(Jacob 2:12–19)
* Remember the Lord's Law of Abundance *
(Jacob 2:12–19)
Manage Your Funds
1. Whatever your income, always live below your means
2. Pay tithing
3. Save, save, save!
4. Save your change (a quart jar holds about $50)
5. Save for an emergency to avoid credit debt
6. Make money work for you: Shop for the best banks, insurance policies, and investments
7. Make credit cards work for you: Get one with bonuses and pay the balance each month
8. Raise financially independent children
9. Get out of debt and stay out (interest is expensive!)
10. Create a budget and stick to it
11. Never turn down free money: If your employer offers matching for retirement plans, take it!
12. Cash in rebates—read the fine print and get your money
13. Organize! to avoid buying things you already own
14. Beware of “shopper’s momentum”: Pay for each purchase separately—you’ll spend more carefully
15. Write down every dollar you spend
16. Give and share
Recycle
17. Rethink: holey socks, raggedy jeans and shirts—pillows, sock puppets, jean quilts, purses…
18. Compost food scraps to make your own fertilizer
19. Wash and reuse: plastic silverware, butter tubs, ziplock baggies, bread bags, produce bags…
20. Use the back side of papers
21. Consider a roast an investment
22. Repurpose leftovers: Make them into casseroles and soups, stuff them into enchiladas or ravioli…
23. Use tennis balls instead of dryer sheets (cut a slit in them first)
24. Paint or reupholster old furniture
25. Two-liter soda bottles: Punch holes in the bottom and “plant” those beside seedlings to water the plant at root level.
26. Make candles from broken crayons
27. Turn old light bulbs into ornaments with paint
28. Refill water bottles from your sink
29. Tin cans make great pencil holders
30. Donate yarn, egg cartons, spice containers, etc.: Ask elementary school, preschool, or day care teachers if they can use these items for projects
Spend Smart
31. Maintain your car and drive smart: fuel filter, oil changes, tire pressure, gas treatment, easy on the gas peddle…
32. Wait for the best time to purchase: get gas on Tuesdays; dry clean your drapes in January, July, or August; buy last year’s car in Sept. or Oct., even Jan.; buy bulk food in spring and fall; rent an apartment in Oct. or Nov.
33. For sewers: Sew inside seams with large spools of white or black on sale; save colors for top stitching; buy sheets for cheap fabric
34. Buy the best quality you can afford so you don’t have to purchase as often
35. Shop Smart: Watch ads, use coupons wisely, make a list, shop sales and off season, and do your research on big ticket items
36. Be willing to negotiate (and know when you can)
37. Get a local education—in-state tuition costs much less—and search out scholarships
38. Evaluate your memberships—do you use it often enough to justify the expense?
39. Buy in bulk but store in smaller quantities—you’ll use less if going off a smaller amount
40. Shop at thrift stores, check classified ads, and use websites like craigslist and freecycle
41. Grocery ads run on a 12-week cycle; watch and wait for the best price, then stock up
42. Dollar Stores: Pick up good bargains, but if you spend too much per visit, avoid them
43. Make a menu for your meals and stick to your list of ingredients when shopping
44. Sign up for email lists to your favorite stores to get coupons and be notified of sales
45. Find a farmer and see if you can purchase, say, 1/2 a cow
46. Hit Wal-Mart early in the morning to get the clearance deals
Be Frugal
45. Use ivory bar soap or Fels Naptha to rub out stains; make and use your own detergent
46. Stay healthy to avoid added medical bills and higher insurance premiums
47. Use your kitchen for a home spa (e.g., olive oil for dry skin, dish soap for bubble baths)
48. Try the Rule of Half: Cut what you normally use in half (e.g., shampoo, trips to the store, food on your plate) each time until it’s not enough, then go back to the last amount that worked
49. Wait a while to shower, then brush your hair really well to condition it
50. Cook from scratch as often as you can (including baby food) and make your own mixes
51. Ration: toilet paper, toothpaste, snacks, gas…
52. Keep appliances, large and small, clean and in good repair
53. Try cloth diapers
54. Take home and use extra napkins and ketchup packets
55. Check home insulation, windows, doors, roof, etc. to save on heating and cooling
56. Sometimes making it yourself isn’t cheaper—know the difference
57. Eat lower on the food chain
58. Vacuum for longevity: refrigerator coils, air filters, computers, furnace filter, couch, mattresses…
59. Unplug appliances and turn off power strips when you’re not using them (some electronics use electricity even when they’re turned off)
60. Cut the meat you eat in half and use stretchers like beans, wheat, or extra sauce
61. Learn how to fix things yourself so you don't have to hire someone or buy new
62. Turn down the thermostat and wear sweaters
Monday, March 2, 2009
Hello to you!
Welcome to your blog! If you would really like to share a comment, tip, recipe, or just have a good news minute about the class please feel free to sign in (top right of the page). Just put in the username and password and click on "new post". There you will be able to put pictures, videos and whatevah!
I want to give a BIG thank you to Dawn Houston for putting all of this together. You really have put in so much time and effort to make this class happen.
So now Please feel free, remember this is your blog. Please share the wealth of any information that would be useful for others. No need to be shy for whatever you write it will be anonymous, unless you tell. I know that everyone would appreciate any links to websites or if you know of anything on sale...etc.
username: slatesisters@gmail.com
Password: 2=56abcx (sorry for the crazy password)
until next time, take care
I want to give a BIG thank you to Dawn Houston for putting all of this together. You really have put in so much time and effort to make this class happen.
So now Please feel free, remember this is your blog. Please share the wealth of any information that would be useful for others. No need to be shy for whatever you write it will be anonymous, unless you tell. I know that everyone would appreciate any links to websites or if you know of anything on sale...etc.
username: slatesisters@gmail.com
Password: 2=56abcx (sorry for the crazy password)
until next time, take care
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