Let the Summer Begin!

Okay, so we have enjoyed a family trip and one week of down time since school let out.  It has been nice to sleep in, eat whenever and whatever was quick and easy, relax and play more than we worked.  A dose of "unstructured time" is in my opinion a vital part of being a child and savoring the moment.  But enough is enough and now is when a mother's heart is most excited to have her children home for the summer.  Time to structure our lives of our own free will not because we have a school schedule to whip us into shape. 

I thought I would start with set meal times.  This will add a little stress to my day because I will have to be dependable with breakfast at 7:00; lunch at 11:30 and dinner at 6:00.   The compensation will be the children will know these are the times the kitchen is open and if they don't make it to the right place at the right time, they will be hungry.  There will be no more calling and pleading to come to lunch from all corners of the yard and house.  I hope children will learn to be a little more responsible. Even my mother heart wonders if that is really possible.  I may be naive, but I am desperate enough to try.

We will follow with swim time, play time, movie time, reading time, piano practice time, school time, sewing time, and chore time.  I doubt every activity will fall on every day but both the children and I will be relieved to have a plan, eliminating the "free for all" that has been happening this past week.  I know of one mother who wrote and produced an play every summer including every child in the neighborhood.  It is in moments like these that mothers shine and life is good.  It is hoped that children also learn intrinsic motivation through the satisfaction of accomplishment.  There is nothing that is quite as satisfying as reaching a goal one has set for himself.  Cheers to summer!

Posted in Recipes :  Dilled Chicken with Penne Pasta

A Senior Recital - Is it worth it to Bake?

My almost five year old has been waiting all week for the day we get to listen to the recital and then eat cookies.  This morning he bounded out of bed, "Do we get to eat the chocolate eclairs today?"  He would not forget carrying them in the house after the shopping trip and he was ready for the party.  Then we started baking miniature brownies in the small muffin tins.  The aroma filled the house with more of an invitation than he could resist.  He asked to have a brownie, when denied the privilege he asked for the beater.   When Dad said, "Yes," he chimed "You're the best Dad ever!"

We didn't bake everything for the recital, but what we did bake created anticipation for a special event for a member of our family. Was the hassel of baking worth the positive bonding between siblings or the compliment to Dad?  You bet it was.


Breakfast today: Cracked wheat/oatmeal hot cereal with milk, raisins and walnuts
Lunch: Macaroni/tomato with wheat gluten protein chunks instead of hamburger (see the  Wheat gluten post and pictures)
Dinner:  Hot bread and milk with whole wheat bread, butter and salt

Captive Audience - Frozen cabbage

My son sat at the kitchen bar and talked. I put applesauce fruitcake dough in muffin tins.  I smiled and occasionally got to respond affirmatively.  An awareness dawned, "He must enjoy just visiting - knowing that I was going no where until the muffins were baked.  He could talk and talk without fear of being ignored, blown off by distractions that come with motherhood or simply left alone.  I was all his  -captive at 6:15 in the morning,.

For dinner we made punjabe potatoes with cabbage (probably has a different name with cabbage!)
Today's experiment came when we pulled the cabbage from the freezer.   In putting groceries away, somehow one whole cabbage was put in a bread sack and put in the freezer!  I've had this happen to celery that inadvertently was put in the freezer, but I was not sure how to negotiate the cabbage dilemma. So after thawing on the kitchen counter for 2 days, I chopped it all into small squares and fried it with a little oil.  We added potatoes and spices.  The steamed (once frozen) cabbage cooked beautifully. 

Today:
Breakfast: leftovers
Lunch: applesauce muffins and milk
Dinner: punjabe potatoes, green salad

The Lord's Compassion - They shall "eat and be satisfied"

The Lord's Compassion was evidenced every day with the children of Israel.  Daily, manna was provided and when the people complained God provided meat and water.  There were many people who refused to be nurtured by the Lord and asked to go back to Egypt where they knew they could eat at the hands of their oppressors.  They would never be allowed to cross the Jordan where milk and honey flowed freely.  Their children who would be born in the wilderness and be raised with a dependence on the Lord would realize that privilege.

I wonder if we must be willing to realize that everything we have comes at the hands of God.  He feeds us from day to day nurturing our bodies and our souls.   Then out of that humble reality God asks the Israelites to remember those who want and extend the mercy they have received at His hands to others: "and the stranger, and the fatherless, and the widow, which are within thy gates, shall come, and shall eat and be satisfied; that the Lord thy God may bless thee..."  (Deuteronomy 14:29)

Inflation - Prepare in order to Give

If anyone is not quite convinced that storing food is important, maybe he needs to get outside himself a little.  The people hit hardest by inflation are the poorest in our communities.  I am thinking of the Paralyzed Veterans, the elderly, and the homeless.  If the few bucks one has buys less and less then there is less and less to eat and live on.  If we as citizens, realize that this Great Country can only remain great if the federal budget is brought under control then, we too as Great Citizens will step up to the plate and provide for those in need.  A wise friend summed it well when he said the needs of the poor need to be met by the neighbor, the local community/church  then the state and finally the federal government.  I feel a personal need to make sure I have more on hand to provide the basics.

The Mormon Church just increased prices at their storehouses - 11 to 49% depending on the item.  This is unusual because the church has such large stores that small bumps in the economy are usually ridden out.  For these large price increases one has to think that inflation is hitting as a result of the large deficit spending of the last two years.  To substantiate that trend gas is predicted to be $5.00 a gallon by memorial day.  The dollar is weaker and prices are increasing to compensate.  Preparing is literally a day at a time and the time is now.

Bountiful Baskets -- "I'm the bread maker"

The question was asked whether I think Bountiful Baskets is a good idea - I say yes.   From what I have read at BountifulBaskets.org and from talking to those who have used the Co-op the fresh produce is aways good, the variety is like having Christmas delivered to your house each week or every two weeks and I like the whole viewpoint that the smaller growers are able to market their produce at greatly reduced prices.  Getting 20-25 pounds of produce for $15 is a good deal in most places.  Right now this Co-op is in TX, AZ, UT, CO, WY, ID, MT, WA, OR, and OK.  I sent an email asking if Omaha could be a delivery as well - We'll see what can happen if we link arms an use creative ways to buy and sell wholesome food.

My 9 year old daughter helped me make bread last week.   She was so pleased with herself and the delicious bread she exclaimed, "you can be the cook all summer, but I'm the bread maker."

We moved 40 cubic yards of mulch this week.  I made a large batch of chicken soup with rice and a large batch of applesauce muffins.  This helped us have food when we returned indoors after moving wheelbarrows for hours.  It is nice to have a meal when you need it.

Cooking outdoors - "Mommy you are the Best"

Last week a heavy spring snow fell.  The snow made perfect snowmen that lasted for only half a day before melting.  As we planned the day, I gave instructions to build a fire in the portable fire pit, get the marshmallows and make some hobo dinners for lunch.  As the planning concluded, my 6 year old threw her arms around my neck and said,"You're the best Mom."   I marveled, how could cooking over the fire be such a special event for her?

Once our hobo dinners of polish sausage, a slice of chicken breast, potatoes and carrots were pulled from the coals, the reaction of one or two children was a little more reserved "This is burnt."  "Do I have to eat this."  For fire cooking by my standards, it wasn't burned.  I took a deep breath,  smiled and said "Yes, it will build intestinal fortitude.  Eat and Relish every bite."

On another front I was thinking of Japan - what would I do if there was no water, no electricity, no gas and a lot of rubble?  One option open is to cook with fire.  In fact there are cultures all over the world who cook over open fires every day in heat or cold.  I made a mental note to build more fires and learn to use my dutch oven. 

Today:
Breakfast:  yogurt with granola, carrot sticks and celery sticks, fresh fruit of choice
Lunch:  sandwiches with fresh bread
Dinner:  Mashed red potatoes, sausage gravy, green beans, cabbage/apple/walnut/raisin salad, milk

Getting Started/ Getting the Job done

In less than 6 weeks during the summer of 2010 I felt like we had accumulated enough food to keep us alive for three months - if meagerly.  For the remaining 6 weeks I would be saving money to buy a hand grinder, and adding more variety to the menu.  The first week we pretented to not have anything on our shelves.  I bought household cleaners, personal  hygene items, spices, and a few staples: rice, flour, and wheat.  a few chicken breasts were the only meat I had for a week.  We made a big pot of chicken soup with rice and made it through the week.  Even this exercise was valuable because hungry children can be fed for very little with a savory soup that has very little meat in it.

Some lessons I learned:

1)  Dedicate a percentage of your meal budget to fresh milk, eggs, and produce.  The rest of your food money goes to  buying shelf stable items and supplies.   Some people who tried to buy a months supply of shelf stable food last summer, found they were lacking fresh foods and by the end of the month they were disenfranchised.

2)  The more money available to buy groceries at once the better.  Our food storage drastically improved when the pay check began coming once a month instead of every two weeks.  The purchasing power of $400 is better than $100.  More foods can be purchased in bulk and at the best price per ounce.

3)  Share and co-opt to get the best price then divide it if you are single or have a small family.

4)  Buy what you eat.  One man I know will not eat anything but a frozen burrito.  He is perfectly happy with those.  I would encourage him to buy frozen burritos and hope the electricity doesn't go with his job.  Storing 90-270 burritos (planning on 1 a day to 3 a day) is not prohibitive.  It would fit in a small freezer and he would be prepared.  Then I would work on learning how to make burritos from flour and beans.  These are long term storage items, the basic ingredients of a bean burrito.  The long term storage items require no freezing and could be cooked over a fire if in dire straights.

Which brings me to tomorrow's post - building a fire and cooking on it.

Wheat versus Pasta

An excellent question was raised "Why buy pasta when homemade whole wheat pasta can be made?  Is there a nutritional benefit to the whole grain noodles?"  The nutritional content on a box of lasagna noodles indicated 25% folate, 20% niacin, 15% riboflavin, 30% Thiamin, 10% iron and 7 grams of protein.  I feel this is good nutritional content - granted the pasta has been fortified and has non of the  fiber that would be found in the whole wheat.  I love home made noodles, I love home made whole wheat noodles but the practicality of the matter is that I don't make time to make my pasta.  It takes a little more effort than turning on the mixer to mix bread.  If one has a pasta maker, the process is faster to whip out beautiful spaghetti noodles, flat lasagna noodles, or linguini.

There is storage that is 1) emergency 2) short term - 3months or so 3) intermediate 1-2 years and 4) long term lasting 10-30 years.  I use all these products all the time - the long term storage items are whole kernel wheat, rice, corn, oatmeal, beans.  I store tons of these items in plastic buckets with oxygen packets.  I rotate them a bucket at a time.  The intermediate items I don't store as much - like pasta.   I watch for the sales and then stock up.  These items can also be used in multiple dishes.  I try not to store too many things that can only be used in one main meal - for instance taco shells.  Our family doesn't eat enough hard tacos to make it worth while to store more that  3 boxes of shells.  (That is a generous 3 month supply for us.)  I found they taste stale when I was forced to eat them during our three month adventure.  So wisdom is necessary when planning convenience into the menu.  The Goal is to have enough of the foods that your family normally uses on hand to last three months.

Week Four

It was decided to not buy anything this week but a gallon of milk and use all the rest of the produce left over this coming week.   For one person we spent  $110 for the month  while preparing generous, well balanced meals.

This is the process by which we build our food reserves.  Last summer I started with 25 pounds of rice in May.  That sack lasted me all three months.  In the first 4 weeks peanut butter, tuna and potatoes all came on sale.  Those supplies lasted me 6 months.  Under normal use, buying a case (12) jars of a sale item is often enough to last a long time.  The expense is usually 10-20 dollars.  (This amount of money can be found easily in skipping a couple of fast food meals or eliminating the potato chips, pop, cookies or even ice cream (if one absolutely has too!)

Shopping List Week 3

Foods that are still on hand from the last two weeks shopping (As is teh case each meal isn't using all of 2 vegetables or 1 fruit exchange):

cabbage, broccoli, carrots, spaghetti, potatoes 5-7, rice, 4 eggs, tuna, beef, sausage, 1/2 bag beans, chicken - 1 breast

bananas (6-10 servings)       $   2.5
apples (13 count in 2#bag)       1.60
spinach tossed green               1.50
canned tomatoes                     1.40

bread(16 slices)                       2.50
cereal (1 box)                          2.40

milk (1gallon)                          2.20
yogurt plain 24 oz                     2.50


Investment foods

raisins   (11 servings)               3.00
walnuts (16 ounces)                 6.00

This list demonstrates how even one well planned list can give  3-4 weeks worth of food.  We can have the foods that we normally eat in our homes.  We can have more than one week's worth of food on our shelves - including our refrigerator shelf.  Each week we expand the staples that we have on hand to add variety to any number of dishes.

Shopping list Week 2 for One Person

Starting with very limited food on hand, we purchased some basics last week that represented all food groups and began building reserves.  This week we will spending less than $30 and expand the variety of menu possibilities.

Produce:(on hand from last week broccoli, cabbage, lettuce)

oranges (10 servings)                                   $ 2.50
apples  (3# for 10 apples)                               1.30
carrots ( 2 # - 10 servings)                               1.60
tomato canned 2-3 servings                              1.40

Starch: (on hand from last week: oatmeal, potatoes, rice already on hand)

pasta 16 servings                                            2.00
bread ( 16 slices)                                             2.50

Dairy:

milk (1 gallon)                                               $2.20

Protein: (ham left over and chicken left over)

beans ( 1 pound - 14 servings)                           1.70
sausage (1 #)                                                 $2.25
beef ( 6 small steaks
          that can be cut in half for 12 servings)   $5.60
tuna 1 can 2-3 servings                                 $  .70

Investment Items:  (These are long term shelf stable and now we an make stir fry- broccoli beef, chicken or sausage and with a carrot/broccoli/cabbage.  Thicken the juices in the bottom of the pan with a teaspoon of corn starch.  Add soy sauce for flavoring.)

soy sauce                                                        $1.40
corn starch                                                      $1.50

The Sacred Dinner Hour

This week friends and I were comparing schedules to find the best time to contact each other.  Powerfully, I was reminded that I am the defender of our home.  As I reviewed my friend's availability,  she could be reached after 9 a.m. any time except 5-7 pm, "the sacred dinner hour."

Pasta

What does 230 pounds of pasta look like?  How can it be stored?  Here is a picture.  It fit nicely on two shelves in the food storage room.  I will leave it in the original packages.   I calculated the amount we would need if we ate 5 pounds a week (which is generous).  For 10+ people this pasta will probably last more than one year.  The total pounds of pasta is counted in the grain group with rice, wheat, corn and oats.

Healthy Eating - A meal plan

Dieting is a bad habit.  Sensible meal plans that balance food groups, provide a wide variety, and allow for versatility and use easily accessible foods sustain family life and good individual health.  Good health in turn saves money and increases happiness because we feel like enjoying life.

The Goal for every meal:

2 Fruits
1 vegetable
2 Carbohydrate exchanges
2 protein exchanges - 1 egg, 1 oz meat, 1/4 cup nuts, 1/2 cup cottage cheese
1 milk (For adults it is recommended to have 16 oz/day - I recommend 6 oz liquid at every meal.)
1 fat

If there are food sensitivities, milk intolerance, diabetes, heart health issues, this meal plan can be modified, substitutions made and either low fat or high fat choices within food groups.  The caloric range can be from about 1600-2400 depending on whether high fat meats and milk are used and the fat exchange is eliminated.  A good way to cut calories further if desired is to just eat 1/2 a meal for one of the three meals in a day.  Meal exchanges can be carried to snack times (save a fruit and a vegetable for snack or only have 1 protein exchange with the meal and the other at snack time).

I think a raw foods diet is hard to maintain for long periods of time with small children but I do feel that as much as possible fresh fruits and vegetables need to be served at each meal.  Bowel heath, heart health, the antioxidants for anti cancer health, etc.. all improve.  Combined with whole grains and legumes for protein sources, good health is maintained.  High protein diets such as P90X, Atkins, Zone, etc.. can yield results for weight loss quickly.  Long term, more plant sources for proteins need to be used (beans) to make these diets wise.  My personal preference is moderation and variety.  So I try to serve 2 oz of meat at each meal.  Legumes of some sort at least once a day (1 ounce on salads, as chip dip or a main dish).  The goal is to have fish twice a week, beef twice a week, and fill in with a variety of nuts, chicken, cottage cheese, etc..  Foods that can be in two groups (PRO and CHO or dairy) change according to my need in the day.  Sometimes I need more protein so another glass of milk suffices as a protein not a dairy.

Shopping List

To meet nutritional goals of the above diet plan, here is a suggested shopping list.  The cost of this list was $51.00 - not Nebraska prices.  So adding or subtracting $5 would give an estimate of food costs in the US.  Depending on  where the shopping is done, food items could be substituted within a food group.  I chose these items based on price and nutritional value along with how long they would store.  This first week I opted for a large shank ham because it would be used to flavor beans, as sandwich meat, breakfast meat and in potato skillets.  Ham adds lots of flavor and is versatile besides providing over 30 portions 3 ounces each which were diced and frozen.

bananas (6 gave 12 servings)            $ 1.40
butternut squash  (3 cups)                  2.40
cabbage (12 wedges)                          1.50
broccoli (6 servings)                            2.00
lettuce green leaf (8 servings)             2.30
whole tomatoes (2-3 servings)             1.40
oranges (8 gave 16servings)                 3.50
10# potatoes (24 potatoes)                 2.60
oatmeal non-instant (30 servings)        3.00
bread (16 slices)                                 3.00
1# black beans dry                             1.70
shank  ham                                      11.60
frozen boneless chicken breasts           6.50       (2.25 pounds)
eggs 1 dozen                                      1.40
molasses 12 oz jar (on pancakes)           3.20

Servings Yielded from the above Shopping List

If a person purchased the above list of groceries, these are the approximate number of servings
provided from each major group of fruits, vegetables, carbohydrate (CHO), dairy, proteins and fats.

Fruit: 28/ a goal of 21 servings per week
Vegetables: 34/ a goal of 21 servings per week
CHO: 70/ a goal of 42 per week
Dairy:  128 oz/ 126 oz liquid milk to drink per week
Protein:  80/ of a goal of 42 oz a week
Fats: 96/ of 21 servings a week added fat in added butter/margarine

If a person strictly followed portion sizes, in this first week of grocery shopping we have accumulated 4 weeks worth of butter, 2-3/4 weeks of fruits and vegetables, 2-3/4 weeks of CHO and 2 week's meat that will be further extended in next week's groceries.  Week by week we will increase our stores, eat nutritiously, and gain control of finances.  :)

Land of Milk and Honey

My husband and I are studying the Old Testament together.  This week we read Numbers 14 where Joshua has to reassure the people that God wants them to eat milk and honey.  He wants them to have the richness of the land.  He wants them to prosper.  I wonder if sometimes we feel like God wants us to suffer and so we fail to take advantage of the opportunities we have when we have them - then it is too late.  God wants to prepare us to meet challenges like those in Japan after the earthquake and tsunami; He wants us to prepare for unemployment; He wants us to prepare for rising oil prices and world turmoil.  Preparing is a process that takes faith.  The preparation had to occur on a daily basis.  Yesterday I felt I should stop by one grocery store - not knowing exactly what I was stopping for - I stopped.  They had just cleared the produce racks and I stocked up on apples and bananas for 1/2 the price.  With the savings I bought some quinoa flour to try some gluten free baking.  I marveled, God does provide for us, He will prepare us for times to come and He will fortify us to make it through the challenges we face one day at a time. 

Training Dogs and Children

My Dad spent three months in the mountains herding sheep when I was two years old.  He spent the summer training a sheep dog.  That dog could round up a whole herd of bulls and push them down the field with one voice command from my Dad.

I had to chuckle when I read this months Readers Digest article "Sit, Stay,Whoa!"  Certainly dog trainers have more consistency than the crowd offering child rearing advice.  My favorite grains of wisdom were to leave the pup with its mother for at least 28 days or the equivalent of 6 months in human years.  To remove a pup from its mom sooner spells "disaster."  Commands need to be short and start early.  In an interesting study pups trained to be Guide Dogs for the Blind when started at one year 20% were successfully trained.  When the age of training started at 5 weeks the success rate went up 90%.

Come to think about it, my Dad employed one command in rearing children that may have had it's origin in dog training.  I personally think it quite effective - no long reasoning sessions, no reverse psychology, no threats, just a command that meant "No, Stop That, Danger!"  His command was SSSST!  We learned, almost subconsciously, to obey immediately.

Breakfast today:
Oatmeal/Cinnamon Bread
left over Rice Pudding, Ham Scram, and Chicken Supreme

Lunch:  Leftover Stew from Sunday's Pot Luck Social (Chunks of pork tenderloin, potatoes, carrots, onions, celery and hamburger - precooked and frozen.  Simmer together until vegetables are tender.  Season with salt, pepper, onion salt, herbs de provence or Italian flavoring.)

Dinner: Chicken breasts with Bow tie Pasta and Pesto, Steamed Cauliflower and Broccoli, Cabbage/ Ramen Noodle Salad.

Broccoli Cheese Soup -

Broccoli Cheese Soup

For a celebration, I bought a requested meal of Broccoli Cheese Soup from a restaurant for my daughter.  She was delighted.  It would have cost $40 dollars for 3/4 of a gallon.  I decided to make a gallon at home to feed the family while my daughter enjoyed someone else's cooking.  The homemade soup passed the taste test.  This recipe uses all items in my food storage.  The cost was less than $5.00 for the whole gallon. Victory again!  Thank goodness.

1 gallon water

2 cups white sauce mix

2 cups cheddar cheese ( or flavors you like - 1/2 pizza cheese and 1/2 cheddar)

2 TBS Parmesan cheese

1 can canned milk

1 tsp onion powder

1 tsp lemon pepper

1 tsp salt

2 cups steamed chopped broccoli

I used broccoli pieces from our garden last year that were harvested after I cut the main head.  The little flowerettes that kept sprouting - I kept cutting, steaming for 3 minutes and freezing.

To avoid lumps, blend 2 cups white sauce with two cups of the water first.  Mix with the gallon of water as it is heating.  Stir constantly because it will burn easily as it thickens and heats.  Add all other ingredients.  When the cheese is melted and the broccoli heated, serve. Delicious.

White Sauce mix:

2-1/3cups non instant dried milk /4 cups instant dried milk

1 cups flour

1 cup margarine