Well, I'm actually talking literally, as in the size of the garden, since it hasn't been consistently warm enough to actually plant anything yet, but soon, soon, soon, or we won't have much of a growing season at all. As for the size of our garden, it grew significantly on Saturday because my husband expanded it. Less room for the children to play, but more room for growing food...
Also visited the farmer's market for the first time this season on Saturday, and the most exciting purchase was a jalapeno plant one of my children named Jeff. The name has since changed to something else, but hey, I'm still going to call it Jeff. :) Now that the garden is bigger, we are going to put the children in charge of sections that they can plant and take care of themselves. They have helped plant in the past, but there is general excitement about getting to pick what they will plant in their section. Of course, we haven't reached the weeding stage yet... :)
So, are you growing anything new this year? Jalapeno peppers are new to our garden, and we are going to try watermelon because the children want to, though I don't have great hopes for it in our climate. Oh, well, hope I'm the one that's surprised, and we turn out with a great watermelon harvest. :)
Monday, May 16, 2011
Monday, May 9, 2011
A tale of two coupons...
Well, more accurately, two types of coupons, but I thought that way the title sounded better....
First, there is the tale of the cheese. Readers may remember that I have had sticker shock about buying cheese for a while now anyway, but I had found a grocery store that put out coupons for cheese in the Sunday paper every couple of weeks that I was pretty happy with: 2 lbs cheddar cheese, 2/$7.00, limit 2. I would go and take advantage of this deal when it came up, and it seemed to be pretty consistent.
Then, not too long ago, there weren't any coupons for what seemed like quite awhile. I would look for the cheese coupon, but alas and alack, it didn't seem to appear. Then one day it was back, but it was different: 2 lbs cheddar cheese, 2/$7.00, limit one. Ok. Sad, but similar.
Fast forward to yesterday: 2 lbs cheddar cheese, $3.99, limit one. $.49 increase per package, and you can only get one, now. The prices are going up everywhere, and while cheese may not be on everyone's list, I hope that everyone is getting some food into storage while the prices are even as low as they are now (read: not very low, and rising....)
Ah, and then there is the other type of coupon alluded to in the title: the Walgreens coupon. I must admit to a certain type of glee when I would peruse the Walgreens ad on Sundays, and they would have a particularly good deal, limit (insert number here), followed by the words, except in ID or NM. (Idaho or New Mexico) Imagine how I felt yesterday when (yes, it started yesterday, because I still have last week's ad to rub it in...) I saw this change: great deal, (insert number here), followed by the words, except in NM. Yes, the days of gleefully going through their coupons and thinking I can get more than the stated limit if I so desire are gone, gone, gone. And that is sad to me...and perhaps a little irritating, as I don't know why it changed....
Well, before I get any negative comments (please be kind), I realize that it doesn't seem fair that Idaho got the exemption in the first place, but here's how I look at it--take advantage of the great deals you can find, whatever they are. As I read other blogs, I hear about stores that we don't have in our area where they are doing a promotion that I would love to be able to take advantage of, or prices that are much better than what I can find around here. Every place has its advantages--here, in an emergency in the dead of winter we wouldn't have to worry about power outage of the freezer because we could put things in a cooler in the garage, but say, down in Florida, I would think that they could use more firewood as a cooking fuel rather than to survive below zero temperatures, for example--so it's different everywhere. One of the things that isn't different is that everyone's gotta eat...
Yeah, sad for me, but also another indicator that prices are going up, coupon or no coupon....
First, there is the tale of the cheese. Readers may remember that I have had sticker shock about buying cheese for a while now anyway, but I had found a grocery store that put out coupons for cheese in the Sunday paper every couple of weeks that I was pretty happy with: 2 lbs cheddar cheese, 2/$7.00, limit 2. I would go and take advantage of this deal when it came up, and it seemed to be pretty consistent.
Then, not too long ago, there weren't any coupons for what seemed like quite awhile. I would look for the cheese coupon, but alas and alack, it didn't seem to appear. Then one day it was back, but it was different: 2 lbs cheddar cheese, 2/$7.00, limit one. Ok. Sad, but similar.
Fast forward to yesterday: 2 lbs cheddar cheese, $3.99, limit one. $.49 increase per package, and you can only get one, now. The prices are going up everywhere, and while cheese may not be on everyone's list, I hope that everyone is getting some food into storage while the prices are even as low as they are now (read: not very low, and rising....)
Ah, and then there is the other type of coupon alluded to in the title: the Walgreens coupon. I must admit to a certain type of glee when I would peruse the Walgreens ad on Sundays, and they would have a particularly good deal, limit (insert number here), followed by the words, except in ID or NM. (Idaho or New Mexico) Imagine how I felt yesterday when (yes, it started yesterday, because I still have last week's ad to rub it in...) I saw this change: great deal, (insert number here), followed by the words, except in NM. Yes, the days of gleefully going through their coupons and thinking I can get more than the stated limit if I so desire are gone, gone, gone. And that is sad to me...and perhaps a little irritating, as I don't know why it changed....
Well, before I get any negative comments (please be kind), I realize that it doesn't seem fair that Idaho got the exemption in the first place, but here's how I look at it--take advantage of the great deals you can find, whatever they are. As I read other blogs, I hear about stores that we don't have in our area where they are doing a promotion that I would love to be able to take advantage of, or prices that are much better than what I can find around here. Every place has its advantages--here, in an emergency in the dead of winter we wouldn't have to worry about power outage of the freezer because we could put things in a cooler in the garage, but say, down in Florida, I would think that they could use more firewood as a cooking fuel rather than to survive below zero temperatures, for example--so it's different everywhere. One of the things that isn't different is that everyone's gotta eat...
Yeah, sad for me, but also another indicator that prices are going up, coupon or no coupon....
Wednesday, April 13, 2011
A two for one recipe link, and substitutions, part 3
Well, we had this soup, posted over at Mangiabella for dinner tonight. Thing is, if you keep reading past that recipe, you will see that there is a recipe for "Quick Peanut Butter Cookies" that takes only three ingredients. I haven't tried it yet, but with only three ingredients, it doesn't seem like it would take that long to try... :)
I made the soup a little differently, although it was mostly the same. I thought this might work in a 12-week rotation, so I used canned chicken, more than what it called for. Turns out the cheese soup I ended up using was something like "Fiesta Nacho Cheese" soup, and used canned green chiles as well. I cooked 1/2 cup rice, so ended up adding considerably more than 1/2 cup cooked rice, and the result was what one of my children said was more like stew than soup. It was very thick, very tasty, and very filling. Some members of the family liked it better than others, but it's a keeper! Thanks Mangiabella!
With the same disclaimers mentioned here, (and just in case you were looking, there are more substitutions here), even more substitutions that are found in my emergency notebook:
Flour, white (1 cup)
1. 3/4 cup whole wheat flour
2. 7/8 cup rice flour
3. 1 cup corn flour
4. 1 cup corn meal
5. 3/4 cup buckwheat
6. 1/2 cup barley flour
7. 3/4 cup rye flour
Flour, self-rising
1. 1 lb. flour, 2 tsp salt, and 2 tablespoons baking powder
Green pepper (1 medium)
1. 1/4 cup dehydrated green pepper
Half and Half (1 cup)
1. 7/8 cup milk plus 1 tablespoon butter
2. 1/2 cup coffee creamer and 1/2 cup milk
As always, thanks to any and all who posted this information!
I made the soup a little differently, although it was mostly the same. I thought this might work in a 12-week rotation, so I used canned chicken, more than what it called for. Turns out the cheese soup I ended up using was something like "Fiesta Nacho Cheese" soup, and used canned green chiles as well. I cooked 1/2 cup rice, so ended up adding considerably more than 1/2 cup cooked rice, and the result was what one of my children said was more like stew than soup. It was very thick, very tasty, and very filling. Some members of the family liked it better than others, but it's a keeper! Thanks Mangiabella!
With the same disclaimers mentioned here, (and just in case you were looking, there are more substitutions here), even more substitutions that are found in my emergency notebook:
Flour, white (1 cup)
1. 3/4 cup whole wheat flour
2. 7/8 cup rice flour
3. 1 cup corn flour
4. 1 cup corn meal
5. 3/4 cup buckwheat
6. 1/2 cup barley flour
7. 3/4 cup rye flour
Flour, self-rising
1. 1 lb. flour, 2 tsp salt, and 2 tablespoons baking powder
Green pepper (1 medium)
1. 1/4 cup dehydrated green pepper
Half and Half (1 cup)
1. 7/8 cup milk plus 1 tablespoon butter
2. 1/2 cup coffee creamer and 1/2 cup milk
As always, thanks to any and all who posted this information!
Thursday, March 24, 2011
Some noodle ideas
My thoughts and prayers go out to the people affected in the recent events in Japan. I hope that all the help needed gets where it is needed as quickly as possible.
In terms of food storage, I thought you might be interested in this link, which gives a large variety of recipes so you can vary your instant noodle meals. Variety can be wonderful when using your storage items, and you can never have too much variety when it comes to your 12-week rotation...
In terms of food storage, I thought you might be interested in this link, which gives a large variety of recipes so you can vary your instant noodle meals. Variety can be wonderful when using your storage items, and you can never have too much variety when it comes to your 12-week rotation...
Monday, March 7, 2011
More substitutions...finally. Part 2
With the same disclaimers as my previous post , and without further ado:
Corn Starch (1 tablespoon)
--2 tablespoons flour
Cream (1 cup)
--1/3 cup butter plus 2/3 cup milk
Egg
1) Combine 1 teaspoon unflavored gelatin with 3 tablespoons cold water and 2 tablespoons plus 1 teaspoon boiling water.
2) Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.
3) 2 egg yolks plus 1 tablespoon water
4) 2 tablespoons dehydrated eggs plus 2 1/2 tablespoons water
5) 1 tablespoon ground flaxseeds, 3 tablespoons water (or other liquid). Stir together until thick and gelatinous.
Evaporated Milk
--1 cup water, 2/3 c. powdered milk
Fats/Oils
--Applesauce (subtract some sugar), or beans (cooked and mashed)
Sorry for the delay--more coming. This time sooner--time sure flies.... :)
Corn Starch (1 tablespoon)
--2 tablespoons flour
Cream (1 cup)
--1/3 cup butter plus 2/3 cup milk
Egg
1) Combine 1 teaspoon unflavored gelatin with 3 tablespoons cold water and 2 tablespoons plus 1 teaspoon boiling water.
2) Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.
3) 2 egg yolks plus 1 tablespoon water
4) 2 tablespoons dehydrated eggs plus 2 1/2 tablespoons water
5) 1 tablespoon ground flaxseeds, 3 tablespoons water (or other liquid). Stir together until thick and gelatinous.
Evaporated Milk
--1 cup water, 2/3 c. powdered milk
Fats/Oils
--Applesauce (subtract some sugar), or beans (cooked and mashed)
Sorry for the delay--more coming. This time sooner--time sure flies.... :)
Monday, February 7, 2011
A page from my emergency notebook: Substitutions
I have gathered many substitutions in my "recipe substitutions" section of my emergency notebook, from more than one place. I entered these substitutions so long ago that I don't remember everywhere I got them from, so thanks to all who have shared their expertise with these on other blogs, because I certainly didn't come up with them on my own. However, I thought it was a good time to put this up, because even if you find that you need to make substitutions, you have to have the ingredients to substitute with:
Baking Powder (1 teaspoon):
1. 1 teaspoon baking soda plus 1/2 teaspoon cream of tartar
2. 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar
3. 1/4 teaspoon baking soda plus 1/2 cup buttermilk (to replace 1/2 cup liquid in recipe)
Butter or margarine (1 cup)
1. 1 1/2 cup margarine or butter powder
2. 2/3 cup vegetable oil
3. 1 cup shortening plus 1/2 teaspoon salt
4. 2 sticks softened margarine plus 1/3 cup vegetable oil and 1/2 cup buttermilk. Beat until liquid is absorbed. Refrigerate.
Buttermilk
1. 1 tablespoon vinegar (or 1 teaspoon lemon juice or 1 3/4 teaspoon cream of tartar) mixed in 1 cup milk.
2. 1 cup water, 1/3 cup powdered milk, 1 tablespoon vinegar or lemon juice.
3. 1 3/4 dry milk in 3 cups slightly warm water (shake or beat until blended). Cover and allow to stand at room temperature until clabbered (6-12 hours). Refrigerate.
4. 1 cup water, 1/3 cup powdered milk, 1 tablespoon vinegar or lemon juice. Let mixture stand in a warm place until thickened (18 hours). Stir until smooth. Refrigerate.
5. A buttermilk freeze-dried culture can be purchased at a grocery or health food store, and kept indefinitely.
Ok, I am the first to admit that I haven't tried all these substitutions. Some I would actually be wary of using, like the one that says to leave the mixture standing in a warm place until thickened for 18 hours. I probably wouldn't use that one, but with the list that I have, at least I have the option to pick and choose what I like.
That's one page, with a little over to finish the buttermilk section. Not interested in buttermilk because you don't use it? I didn't used to use it--I didn't buy buttermilk. However, the add vinegar or lemon juice (I prefer lemon juice personally, but use vinegar when needed) method is great for the following recipes I have linked to before:
Coffee Cake That Tastes Like Donuts???
Angel Biscuits (The recipe is a little further down in the linked post)
Best-Ever Buttermilk Biscuits
Cornmeal Buttermilk Biscuits
Thanks to all of the authors of the blogs that supplied these links! I have linked to them in the linked articles where applicable...
So, as always, decisions to use the information (or not) on this blog are your sole responsibility--I got the information (though in this case I don't remember exactly where) from sources that I thought were reliable, so I thought I would share them. If you have different substitutions to share, feel free (especially if they're easier--I love easy :) I'll be sharing a few more pages on substitutions from my emergency notebook this week. Gotta love options, especially if you find yourself in a situation where you can't just run out to the store....
Baking Powder (1 teaspoon):
1. 1 teaspoon baking soda plus 1/2 teaspoon cream of tartar
2. 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar
3. 1/4 teaspoon baking soda plus 1/2 cup buttermilk (to replace 1/2 cup liquid in recipe)
Butter or margarine (1 cup)
1. 1 1/2 cup margarine or butter powder
2. 2/3 cup vegetable oil
3. 1 cup shortening plus 1/2 teaspoon salt
4. 2 sticks softened margarine plus 1/3 cup vegetable oil and 1/2 cup buttermilk. Beat until liquid is absorbed. Refrigerate.
Buttermilk
1. 1 tablespoon vinegar (or 1 teaspoon lemon juice or 1 3/4 teaspoon cream of tartar) mixed in 1 cup milk.
2. 1 cup water, 1/3 cup powdered milk, 1 tablespoon vinegar or lemon juice.
3. 1 3/4 dry milk in 3 cups slightly warm water (shake or beat until blended). Cover and allow to stand at room temperature until clabbered (6-12 hours). Refrigerate.
4. 1 cup water, 1/3 cup powdered milk, 1 tablespoon vinegar or lemon juice. Let mixture stand in a warm place until thickened (18 hours). Stir until smooth. Refrigerate.
5. A buttermilk freeze-dried culture can be purchased at a grocery or health food store, and kept indefinitely.
Ok, I am the first to admit that I haven't tried all these substitutions. Some I would actually be wary of using, like the one that says to leave the mixture standing in a warm place until thickened for 18 hours. I probably wouldn't use that one, but with the list that I have, at least I have the option to pick and choose what I like.
That's one page, with a little over to finish the buttermilk section. Not interested in buttermilk because you don't use it? I didn't used to use it--I didn't buy buttermilk. However, the add vinegar or lemon juice (I prefer lemon juice personally, but use vinegar when needed) method is great for the following recipes I have linked to before:
Coffee Cake That Tastes Like Donuts???
Angel Biscuits (The recipe is a little further down in the linked post)
Best-Ever Buttermilk Biscuits
Cornmeal Buttermilk Biscuits
Thanks to all of the authors of the blogs that supplied these links! I have linked to them in the linked articles where applicable...
So, as always, decisions to use the information (or not) on this blog are your sole responsibility--I got the information (though in this case I don't remember exactly where) from sources that I thought were reliable, so I thought I would share them. If you have different substitutions to share, feel free (especially if they're easier--I love easy :) I'll be sharing a few more pages on substitutions from my emergency notebook this week. Gotta love options, especially if you find yourself in a situation where you can't just run out to the store....
Thursday, February 3, 2011
A matter of supply....
Just a quick link to this article on food prices going up. Um, yeah, not good news, and another reason to get some food into the pantry before the prices go up even more--wheat, sugar, and rice prices are mentioned specifically. The article also talks about supply and demand of nations, weather and crop issues, etc., so thought you might want to take a look....
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