photo courtesy of scrape tv
NEW ZEALAND TSUNAMI SURVEY STORY
http://www.radionz.co.nz/news/stories/2010/03/04/1247f77cd83f
http://www.radionz.co.nz/news/stories/2010/03/04/1247f77cd83f
Wednesday, March 3, 2010
Bueller...Bueller...Bueller?
Does absence make the heart grow fonder. Not in the bloggin world! Sorry for my delayed absence. I am a grumpy mess these days, between kids with ear infections, family reunion planning, and cake baking, I am feeling a little lost. Enough about me, lets get bloggin again.
First order of business, I have posted the ward canning schedule for the year on the sidebar. I would like to make this more of a family affair. Instead of sending mom to the cannery to get it all done, I have scheduled some saturday canning dates so that you and your spouse can plan to go together, we always need muscles at the cannery! Food is an important thing in preparedness. Stocking some essentials is critical.
We have also been instructed to use our food storage in meal prep this year! I have started using rice & spaghetti in planning meals for the week. A good ol standby is a casserole! This is how I practice using my food storage.
Tuna & Rice Casserole
1 cup rice
6.6 oz tuna, drained
1/2 onion flakes
2 celery stalks
1Tbs. butter
1 can cream of mushroom soup
1 can of water
Precook rice. Drain and put in casserole dish. Saute celery in butter with the the onion flakes, until barely tender. Add tuna and celery mix to casserole. Mix in can of water and can of cream of mushroom. Cook for about 35 minutes until absorbed and tender. If needed add a little water and continue cooking until tender. Season to taste.
This casserole should only require you to purchase fresh celery. The butter can be substituted for oil on hand. In a pinch these ingredients can just be mixed together in a dutch oven or baking dish, and thrown over an open fire to cook. (power outage) The point is, that you know how to combine ingredients that you have on hand to be able to learn to cook something edible! :) For my family, I know that I automatically stock cream of potato, cream of mushroom, and cream of chicken soup. I buy the 24 packs at sams club and fill my can rotators. I know when Im running low, and it is a good habit to have these things on hand. Happy learning!
First order of business, I have posted the ward canning schedule for the year on the sidebar. I would like to make this more of a family affair. Instead of sending mom to the cannery to get it all done, I have scheduled some saturday canning dates so that you and your spouse can plan to go together, we always need muscles at the cannery! Food is an important thing in preparedness. Stocking some essentials is critical.
We have also been instructed to use our food storage in meal prep this year! I have started using rice & spaghetti in planning meals for the week. A good ol standby is a casserole! This is how I practice using my food storage.
Tuna & Rice Casserole
1 cup rice
6.6 oz tuna, drained
1/2 onion flakes
2 celery stalks
1Tbs. butter
1 can cream of mushroom soup
1 can of water
Precook rice. Drain and put in casserole dish. Saute celery in butter with the the onion flakes, until barely tender. Add tuna and celery mix to casserole. Mix in can of water and can of cream of mushroom. Cook for about 35 minutes until absorbed and tender. If needed add a little water and continue cooking until tender. Season to taste.
This casserole should only require you to purchase fresh celery. The butter can be substituted for oil on hand. In a pinch these ingredients can just be mixed together in a dutch oven or baking dish, and thrown over an open fire to cook. (power outage) The point is, that you know how to combine ingredients that you have on hand to be able to learn to cook something edible! :) For my family, I know that I automatically stock cream of potato, cream of mushroom, and cream of chicken soup. I buy the 24 packs at sams club and fill my can rotators. I know when Im running low, and it is a good habit to have these things on hand. Happy learning!
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