2010 Primary Election

August 24th, 2010 6 a.m. - 7 p.m.

Bring proof of identity to your polling place. (1 if w/ picture, 2 if no picture (such as utility and bank statements)

Additional information is in the big paper book that came in the mail such as information on our Arizona Legislative District 22 Candidates.

Quote from Gordon B Hinckley:

Now, I want to say to you, and I say it with a plea in my heart, get involved. Get involved on the side of righteousness and truth and decency and sobriety and virtue. You, and others like you, are the great hope of this world. . . .

The problem with most of us is that we are afraid. We want to do the right thing, but we are troubled by fears and the world drifts about us . . .

'Be not afraid, only believe.' I commend to you these wonderful words of the Lord as you think of your responsibilities and opportunities. (Teachings of Gordon B. Hinckley, 128–29)

There is a free Independent study course online titled CIT 70: A Citizen's Guide to American Government and Politics with this food-for-thought:

As inhabitants of the Promised Land, as citizens of this free nation and as members of The Church of Jesus Christ of Latter-day Saints, much has been and will be expected of Church members in the United States of America. For those looking for a place to start, the primary political duty of the Saints, as the Lord has declared, is to diligently seek out "honest men and good men . . . and good men and wise men ye should observe to uphold; otherwise whatsoever is less than these cometh of evil" (Doctrine and Covenants 98:10).

Money Management

"With sound principles and diligent effort, financial mastery is in your reach."

Money Management Myths article Headings:
Myth 1: It's only Temporal
Myth 2: Money Management is Mostly a Man's Responsibility
Myth 3: If I Pay My Tithing, My Finances Will Just Work Out
Myth 4: Parents Should Help Their Adult Children Financially
Myth 5: Help is Too Expensive

Free e-course:
"Marriott School of Management [has] created an alternative [to expensive financial advise] that is broad, easily accessed, and free: a personal finance Web site. The three-year-old endeavor (personalfinance.byu.edu) teaches beginning, intermediate, and advanced lessons in personal finance - with a gospel perspective.

Garden Season 2010: Part 3

It is the time of year where it seems everything scorches.... but the monsoon is rollin' in giving relief to the plants.

Check out the calender for things that can be planted, Some will do better than others.
Some of the better options are [think Indian!] corn, beans, squash and pumpkin, sweet potato, sunflower, and melon.

http://www.urbanfarm.org/Planting_Calendar.pdf

Canned Meat recipes

Canning meat can be done so simply, and then used in recipes, that there is no need to season them.

However, in the interest of overkill, I thought I'd put some ideas on here.

"side notes" FYI:

• Meat not under the fluids in the jar will darken but this does not affect the meat otherwise.
  
• Keep total level of jar's contents below one inch from the top since all liquid boils, and the fat juices (yum) will boil up even higher. (this would potentially prevent the lid from sealing)
• The animal fat we eat is what makes it possible for your body to absorb and use minerals such as calcium and magnesium. High quality animal is important when it comes to the fat!!!- if it is not healthy animal (such as grass fed beef), it may be better to skim the fat and add high quality butter to the meal you use the broth in. Eating Healthy animal fat = healthy human.
• Keep pressure as steady as possible once it has been reached. Fluctuations cause fluids to be drawn out and may prevent lids from sealing (besides the fluid loss and mess,... so just keep an eye on it until you've learned your stove and canner's quirks)
  

Bottled Roast:

• Sterilize jars, fill with roast chunks
• (any meat is easiest to cut when partly frozen, just not so hard that your hands or fingers are struggling and being put in danger,...)
• Add sea salt, black pepper, garlic powder or other garlic and/or onion
  
• Other ideas: mushrooms, sea weed pieces, herbs such as bay leaf, thyme and oregano, cloves, nutmeg.
• clean rim, put on new simmered lids and pressure can at 15 lbs for 90 minutes.
  
• After allowing it to sit and cool completely (24 hours?), shake them up to disperse seasonings throughout before storage.

Bottled stock/broth (made how the chefs and healthy ancestors made it!):

• Save bones and joints and/or skin, any "trash" from your healthy boned chickens or beef.
• Cover the bones with water and add 1-2 tsp vinegar (any) to the water. (stir to disperse) and allow to sit for ~ 1/2 hour - it gets the mineral extraction going.
• Bring to a boil and skim off any foam or 'floaty bits" (usually <>
• Either turn down heat to a low simmer or transfer to a crock pot.
• Add onion, garlic, and any vegetables or seasonings you like in your basic broth. I like bay leaf, a clove, marjoram, coarse black pepper, and herbs such as basil for Chicken, thyme for Beef. I also add sea vegetables. Some like celery, mushrooms.
• Simmer chicken bones for up to 12 hours and beef bones up to a few days (if the bones go soft then you "know you've gotten" the minerals)
• Allow it to cool enough to handle, Strain through a fine strainer so that just the liquid remains
• Funnel into jars, stirring constantly to keep the fat equally throughout.
• Leave MORE than 1 inch headspace since the fat will 'expand' more during cooking.
• wipe rim clean, put on new simmered lids and pressure can at 15 lbs for 20 minutes.
• If any jars do not seal, clean rims and lids and reprocess or refrigerate and use.

Gluten-free Baking

Many people in our civilization are developing gluten intolerance and/or wheat allergies.
Of the possible causes, One MAY include the fact that we have had multiple generations that have been eating the one or two grains without preparing it to neutralize the powers that keep it dormant. Pre-Industrialized people around the world have soaked, sprouted, or fermented their seeds and grains since the book of Genesis! (think 'leavened bread', Sourdough bread and long-soaked beans)

Regardless as to the causes, many people have symptoms from intestinal discomfort or bloating all the way to more serious consequences.
This is a chart from this article found online here... Using cut and paste, all of the following is quoted:

There are many gluten free breads available now, or you can make your own using whole foods with this helpful guide from Deb Gully, a chapter leader in New Zealand.

Gluten holds moisture and binds food, so when you remove this, things start to unravel. This is why it is so important to include a binder when using gluten-free flours so the end result will be successful. It seems to be best to use two or more gluten-free flours together when substituting them for wheat flour. A mixture of gluten-free flours gives a better texture and flavor than just one on its own. When baking it is good to have two grainy or crumbly flours and a binding one. But there are some recipes that will work well with only one flour.

Choose 2 of the crumbly or grainy flours: Amaranth Coconut Corn Rice Millet Notes: 1. Good flavour for cakes, biscuits and pancakes. Always needs a binding flour with it. Needs to be soaked overnight in something acidic, like yoghurt, or lemon juice and water. 2. This is a fairly new flour. You can make your own with dessicated coconut processed in a food processor 3. Cornmeal needs to be soaked in lime water, rather than acids. Corn starch or flour can be blended with cornmeal to make corn breads or muffins. Corn is a common allergen. 4. Some people find brown rice hard to digest. White rice is often used as it's easier to digest and rarely allergenic. It is pure starch and not high in nutrients. Either brown or white is good for thickening gravies, sauces and cream pies. 5. Tends to make breads dry and coarse so don't use more than 1/5 of the flour mixture. NOT RECOMMENDED Quinoa: Quinoa needs thorough rinsing, and at least 8 hours soaking before being cooked.

Add a binding flour: Buckwheat Arrowroot Tapioca flour Potato starch Potato flour Pea or pulse flours Notes: 1. Buckwheat groats can be sprouted, dried and then ground into flour that doesn't need further soaking. But if you use ready bought flour, it will need to be soaked in something acid. Use in small amounts as it has a strong flavor and is sometimes difficult to digest. 2. Easy to digest, and the most nutritious of the white flours as it is not refined. A superior thickener. 3. Imparts the "chew factor," excellent used in small quantities. Also good for coating anything that's going to be fried. Again a refined starch and not high in nutrients. 4. Excellent for baking when used with other flours. It is a good thickening agent for cream soups. A refined starch and not high in nutrients. 5. Potato flour is different from potato starch. 6. Use in small quantities only, as they are better soaked. NOT RECOMMENDED Soy: Many gluten-free recipes use soy, but soy contains high levels of anti-nutrients and is difficult to digest.

And/or use 1-2 of these binders: Egg Guar gum Xantham gum Flaxseed "gel" Sago Notes: 3. Some people react to guar gum, so xantham is better. If still no go, try without it, it will just be a little heavier. 5. Good egg replacer in baking: Simmer 1/4 cup flax seeds in 3/4 cup water for 5-7 mins, till thick. Strain the seeds out in a cheesecloth lined strainer --you'll need to squeeze it. Use 4 tablespoons for 1 egg. For extra lightness, whip the "gel" and fold through at the end of mixing.

Add 1-2 of these for flavor & texture & lower carbs (optional): Ground sesame seeds Ground flaxseed Ground crispy nuts Ground almonds Notes: 1. Makes a nice pizza base, with some flaxseed and beaten eggs. 2. Small amounts are nice in gluten-free bread 4. Many gluten-free recipes use ground almonds, but they are not soaked so the enzyme-inhibitors aren't neutralized. Crispy nuts ground yourself are better. Macadamias and almonds are good for a neutral flavor.

This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Summer 2006.

Baking Bread

R.S. Class coming soon.

Also:
Free demonstrations every Saturday and sometimes during the week:
http://www.foodwisestorage.com/calendar
Food wise is located on Warner Rd in Chandler.

water storage

Anyone up for ordering a water storage container?

Someone told us about this company:
http://www.arizonabarrels.com/special_discounts.html

Canning Step by step Summary

1. Prepare food as needed: clean, cut, cook.(foods such as hamburger lump up if not precooked)
2. set out rings (bands), tongs, hot pads, towel, and a clean cloth
3. Sterilize jars (pint, quart, or half gallon; don't use cracked or nicked jars
4. Put NEW, never been used, lids in simmering water
5. Put food in jars leaving 1 inch room to the top. (And beans, seasonings, and fattier meats/broth need extra bubble room)
6. Add [sea] salt (other seasonings, sauce, etc. are optional; avoid sage)


7. Clean rim of jars, put on lids and rings, hand tighten
8. Place jars in Canner on a rack to avoid glass sitting on bottom, alternate secondary levels
9. Pour 2-3 inches water in Canner
10. Close lid and secure; Turn heat on to High
11. Turn down to Med. or Med Low (depending on stove top) when 15 lbs pressure is reached
12. Start timing from when pressure is reached.
13. Maintain pressure - keeping it steady so fluids are not drawn out
14. 10 minutes for tomatoes, 75+ for Meats, Read the manual for specifics



15. Turn off heat and allow pressure to come down - Canner specific, but when the indicator drops
16. Take off lid AWAY from you so that steam does not come toward your face and water on lid pours into the pot
17. Wearing hot pads, remove jars holding tightly with the tongs and set jars on a towel
18. Do not move them (&, do not tighten rings) until they are cooled
19. Clean Jars, check seals, and store until rotation time.
20. Re-do (or eat the food) any bottles that did not seal tightly.

See post below with Video (esp Part 2) for photos and more details.

pdf of the Canner's manual

LINK to the manual for the All American Canner that the ward has for lending out.

Simplified instructions coming soon :)

Canning Day

Don't forget to call or email for the Thursday canning event.
Bring one pint jar with lid and ring and one pound of meat (if it is hamburger, then it is more desirable to cook it before hand)

Dewitt Event

This Thursday the 29th at 7:00 pm at the Stake Center!!!

Food storage guest speaker super star : Wendy DeWitt

come see, learn, participate.

Great Introduction to Canning videos

Both these videos are from a great resource.
Granny Miller's blog. She has a great blog (two actually) covering many self sufficient topics.

San Take Stake GUEST Speaker, Educator EVENT

Our stake has scheduled an evening with food storage specialist Wendy DeWitt during the last part of April. Speak to your Ward Canning Specialists for more details.

Sister DeWitt has appeared on tv shows such as Living Essentials, a program on the BYU channel and travels the country giving presentations for an easy and organized way to plan, get and maintain your food storage. She gives sound advice for pressure canning,planning, storing, shopping for regular everyday meals that anyone can have in their food storage!

This is an evening for all sisters and husbands in our Stake! Plan now to attend this dynamic presentation!!!

Here is her website:
http://everythingunderthesunblog.blogspot.com/

I was searching for her printouts (I think that her blog actually has them as posts though...) and came across this link that has her book linked from it.

Garden Season 2010 Part 2:

1st Half of March:
(calendar for planting times)
This is a transition time in your garden. The winter crops are still producing, some since October or before. If you planted these same crops more recently (see previous post), then you are now beginning to see the harvest.

If you didn't, you can still plant a few and harvest before the 90-100 degree days hit regularly. Select plants with a short growing time so they can get the flowers and harvest on as soon as they can.
Plant where they will have mid-day and afternoon tree shade or solid afternoon shade (like patio or house/wall shade).

For Peas, buy plants or seeds:
If buying, read packages for the ones that have a shorter number of days before harvest (50s-60s vs. 70s days) and plant where they will have mid-day and afternoon tree shade or thick afternoon shade.
Soak the Peas overnight in a cup of water, allowing them to swell, or even for ~2 days until they begin to sprout (rinse a few times a day...) and then plant. This will decrease germination time to just those few days (instead of the 7-14 days as listed on the package.)

You could also try a planting of lettuces, spinach, kale, beets, carrots, and definitely Herbs.
Beets are the easiest of the greens to jump start. Buy beets in the Produce section and take all the leaves off except for the smallest three. Put the beet bulb in water and let sit for a few days. Within a week you can plant in the ground.

Green Beans and Cucumbers (and Armenian Cucumbers) should be started this month as well.

Here are a few others:



For Summer Crops: you can start planting most now and some later.

Find a good place to start a garden and just get going.
Don't be afraid of our dirt. It has successfully grown healthy food for centuries, even potatoes. Just moisten it up so that it is a little softer.
We are blessed with the benefit of year round "warmth". Tomatoes, Peppers, Herbs, Onions, Beets, Kale, Green Beans, and others have all been found to live year after year without having to be replanted. (Some do die all the way down before coming back from the root, others are green year round.)

Buy a little extra

Your regular shopping trip can become part of your storage plan by simply buying a few "extra" items each time. You will be purchasing things you already want and use, and usually at prices you already know to be affordable. When you get home, put it toward the back and pretend it isn't there (so that next time you go shopping, you are increasing and not merely maintaining.)

To the Right (and below)is a price sheet that you can save to your computer (or open with "open office" or Google documents) and alter to work for your family. Items are my attempt for a complete shopping list of (mostly shelf stable foods) typical items good for storage. Prices are just general and far from perfect. Feel free to change them too. Perhaps print one sheet how it is and make notes on it when you shop. Then adjust and reprint it if for yourself to carry in your purse.

online:
http://spreadsheets.google.com/pub?key=tltpDTIYJdG3ev2VPIMyv_A&output=html

As pdf:
http://spreadsheets.google.com/pub?key=tltpDTIYJdG3ev2VPIMyv_A&output=pdf

as Excel:
http://spreadsheets.google.com/pub?key=tltpDTIYJdG3ev2VPIMyv_A&output=xls

As Open Office:
http://spreadsheets.google.com/pub?key=tltpDTIYJdG3ev2VPIMyv_A&output=ods

There are three sheets within this file. The first two sheets are identical except that one prints in Landscape (sideways) and the other in Portrait (upright). The third sheet is my "2 cents" on where to buy and how to use/store it.

Gardening Season 2010

January is here, the holidays are over and here in the low desert we are in prime time for the beginning of a garden season.

See these links for a chart created locally for planting and harvest times. PDF and HTML.

If you are only self sufficient in growing, say.... parsley, then you are blessing you and your family.
With the moderate temperatures and beautiful sunny days, even simple pots are a great option this time of year.

Pulled mostly from the above chart:
Some of the garden plants perfect for starting within the next month either from seed or plant include:

• Basil
• Beets (try planting beets bought at the grocery (still with the green tops) for your own fresh greens. REMOVE all the leaves except for the smallest three and let the beet soak in water for a few days to wake up their roots. Plant in the ground w/ the very top of the bulb showing. Harvest greens w/in a few weeks and on.)
• Carrots
• Cilantro
• Eggplant (will thrive all summer, perhaps try it as a ground cover in your rocks (leave room for melons :) !)
• Kale
• Lettuces
• Mint
  
• Onions (year one from seed is green onions, second year of life they bulb)
  
• Oregano
• Parsley
• Peas
• Peppers (could live for years)
• Potatoes (wash & sprout a few red potatoes on your counter and plant whole in the top of a slightly split bag of potting soil (with a drip line) for easy summer harvest)
• Radish
  
• Spinach
• Thyme
• Tomato (Cherry tomatoes are the easiest for a long life and lots of fruit - even for much of the summer and again returning in the fall - just let it cascade wildly creating it's own shade!)

Tip for care especially when planting in pots and/or clay: Only water if wilted in the morning before it gets hot. (find a pattern by starting to do an 'auto-pilot' walk through your plants at least a few times a week - potted plants almost every day)
Wilt is a sign of 'stress' NOT just lack of water. So watering plants that wilt from heat or too much water will suffocate them and rot their roots.

72 Hour Kit

FYI - there are simpler and smaller kit lists that are readily available on the internet, including some mentioned before. Here is another one that I liked.
Whatever the kit you decide to make, you need to have it contained (backpack etc) and know where it is. You will be blessed to simply have something. My own experiences of emergencies has been a driving force of what I have included, Please make a kit that will bless you with peace.

I have (AGAIN) updated/improved our list for a 72 Hour Kit to a point that I feel I should share it! Here is the link to view and print. (note: multiple pages on link)
Feel free to copy and paste on your computer to alter for your family and needs/likes/dislikes....
http://spreadsheets.google.com/pub?key=plsMIvmilSk56F1ltg2AMDA&output=html

I aimed for about 2000 calories of food per person regardless of age. This is easy to change within just a few items.
Baby food is included and listed separately on the sheet but packaged together by meal.
I have also broken it down for what should work for one adult (calories are estimated based on the packages that my family uses).

Size of cans for veggies, chili, and beans can vary between small pop-top size ~8 oz, the standard 15 oz size, or a larger size depending on your needs.
I tried to find fruit and juice in lighter weight packaging such as juice boxes since more metal would be more weight to carry.
There is NO Glass. Obviously foods such as dehydrated, ready made meals (often sold in camping sections) would be very practical, but I felt that availability and cost would drive this kit.

Click pictures to enlarge.
Not pictured: the non food items and the (have to buy it still!) Water Bottles and Crackers. (Filter bottles are in the brown boxes in the back)

I have ours bagged in heavy duty (name brand) gallon size freezer bags with items split up into "3 days" of multiple labeled bags each.
In addition to this, I put the non-food items (can opener, TP, First Aid kit, etc) into additional bags. (Bags keep it orderly, safe from weather, and provide useful later. (can be put in boiling water to cook oatmeal/mush... etc))

The bags then go into a backpack, bucket, or sturdy bag of some sort.

The Water needs to be included in the same backpack as the food
OR
split the entire Kit between multiple backpacks so that each one holds part food AND part water (in which case, some duplicating would be ideal in case the bags are split up - such as TP and a can opener in each backpack.)

One commonly recommended tip is to update your kit every General Conference Weekend. I have included columns named Apr and Oct so that you can check off (on a yearly print-off that is kept with your kit) as you replace items when they expire. (Expiration dates are general time frames, just estimate your need to replace to keep them safe enough.)

I regret not keeping track of the prices. I bought the foods at various times over the last few months whenever I thought about it or saw a good deal. Generally, Fresh & Easy and Walmart were the more 'productive' AND cheaper priced places.

FYI - there are simpler and smaller kit lists that are readily available on the internet, including some mentioned before. Here is another one that I liked.
Whatever the kit you decide to make, you need to have it contained (backpack etc) and know where it is. You will be blessed to simply have something. My own experiences of emergencies has been a driving force of what I have included, Please make a kit that will bless you with peace.

Church Storehouse in Mesa

Current Church Storehouse Price Sheet.
(They accept Checks only! - no credit cards or cash)

At the Church Storehouse, members can go and buy these items --fully canned and boxed -- on any day they are open. :
Beans, Pinto, 31.2 lbs. $25.50
Oats, Quick, 14.4 lbs. $12.30
Rice, White, 32.4 lbs. $21.60
Wheat, Hard Red, 33.0 lbs. $15.60
Starter Kit (all of the above), 29.4 lbs. $18.70

The rest of the items on their price sheet can be bought at any time as well, but you would want to have a way of storing them ready. Either your own containers or the cans/lids/oxygen packets/boxes that you could buy at the same time as your bulk bags.

Honey *ille Grain

Honey *ille is a company that sells food storage items in bulk. This past year they opened a location here in Chandler. They carry a wide range of grains, beans, freeze dried products, and emergency preparedness. In price (when bought in the store), they are generally the second cheapest (following the Church Storehouse.)
Here is November's list for Honey *ille in store products: http://docs.google.com/fileview?id=0By3zK3S0SNBWMjBlN2Y3ZmMtMTBlYi00YmE0LTgxODYtYjJmOGYyNjI0ZjI2&hl=en

Store contact: 33 S. 56th Street Chandler, AZ 85226 (623)208-5776
Store hours: Monday-Friday 9:00 am – 6:00 pm Saturday 9:00 am – 5:00 pm

Placing group cod liver oil order

I know it sounds gross to the normal modern American. But really I can't recommend it enough... (not being a Dr. of course :) )...For daily health and warding off illness. If you would like to order one bottle; It is 34$. I hear the Orange flavor is the one to try. Chocolate a close second. We are planning on ordering within a week. Just shoot over an email if interested.