What's For Dinner Tonight?

What shall I cook for dinner?  That is the question that I ask myself every afternoon about 5:00 pm.  If only I had planned ahead.  Let’s see.  What is in the refrigerator?  Hm, not much that is inspiring.  Can you identify with this scenario? 

This is what often happens at my house.  However, now that I have Shelf Reliance Thrive products in my home, it is a lot easier to think up a great menu at the last minute.  Tonight I made a delicious crustless quiche.  I made it crustless on purpose because my husband and I don’t need the extra fat that comes with a crust.  I promise, that was the main reason but my secondary reason was to save time.  I made this quiche almost entirely out of Thrive products.   Here is the recipe.

Crustless Quiche

4  T. Thrive Egg Powder

1/3 C. Instant Milk Powder

½ tsp. Salt

1/8 tsp. Pepper

1 T. Flour

2 C. water

¾ C. Thrive Freeze-dried broccoli reconstituted with ¾ C. hot water and drained

½ C. Thrive Mushrooms

¼ C. Thrive Onions

1/3 to ½ C. Thrive Sausage

1/3 C. Thrive Cheddar Cheese or more if you like

Preheat oven to 350 degrees

1. Spray a pie plate with cooking spray.

2. Place freeze-dried broccoli in a bowl and cover with ¾ C. hot water for 10 minutes.     Drain well and place broccoli in the bottom of the pie plate.

3.  Mix first 5 ingredients above (dry ingredients) well in a mixing bowl.

4.  Place mushrooms, onions and sausage into the bottom of the pie plate along with the broccoli.  (They do not need to be rehydrated.)

5.  Gradually whisk water into the dry ingredient mixture and pour over the top of broccoli, mushrooms, onions and sausage in the pie plate.

6.  Sprinkle the cheese over the top.

7.  Bake at 350 degrees for 35 to 40 minutes until slightly browned on top.   Toothpick stuck into the center should come out clean when done.

8.  Cool slightly then serve.

It turned out great!  I served it with a nice green salad and a heated roll.  My husband said it was delicious.

Water Purification, Filtration and Distillation for Emergencies

Today I have written about purification, filtration and distillation and the equipment that goes with each process.  This information should help you know how each method works.  It is fairly long but I think that I will go ahead and include everything so that you can compare one with another.

Purification

1.  Boiling

• Water should be boiled for at least 3 to 5 minutes to sanitize it.  If you live at high altitudes, add a minute for every 1000 feet above sea level. 
• Filter through clean cloth to eliminate larger particulates

Negative points of this method –

1. Requires fuel

2. Cool-down period

3. Evaporation

4. Will still have particulate matter

5. Will not eliminate pollutants

2.  Chemical Treatment

 Iodine

·      Kills most microorganisms

Negative points of using Iodine –

1. Not effective against cryptosporidium

       2. The colder the water the longer it takes

3. Dosage required varies

4. Should not be used regularly for longer than 3 months

5. Changes the taste of water

6. Pregnant women and people with thyroid conditions should not use this    method

7. Does not remove pollutants

Chlorine Bleach

·      Must use regular household bleach containing 5.25% sodium hypochlorite.  Do not use scented, color safe or bleaches with added cleaners

·      Use 8 drops of bleach per gallon of water, stir, let stand 30 min.

·      Add it when you use it, NOT when you store it

Negative points of using Chlorine Bleach –

1. If bleach is over 6 mos. old it may not have potency to disinfect

2. Chlorine is very poisonous and may cause internal damage or death if used improperly

3.  Ultraviolet – Purifies with UV light

·      Requires electricity or batteries

·      Sterilizes microorganisms rendering them unable to make you sick

·      No chemical changes to water taste

Negative points of using Ultraviolet purification –

1. Requires additional filtration to remove particulates, chemicals, tastes and odors

                        Purifiers on the market using UV light:

·      SteriPEN Sidewinder

·      SteriPEN Journey

·      SteriPEN Emergency

Filtration

1.    Filters with Ceramic elements

• Smallest pore size – 0.1 to 0.5 microns
• Most expensive, most durable and maintainable
• Filters out free floating particles and microorganisms

Negative points of using Filters with Ceramic elements –

·      Do not remove chemicals, poor tastes, odors or pollutants

·      Expensive

Purifiers on the market using Ceramic Filtering Elements:

·      Katadyn Pocket Microfilter

·      Katadyn Combi

2.    Filters with Glass fiber or compressed surgical paper elements

·      Small pore size – 0.2 to 1.0 microns

·      Mildly expensive, medium durability, and usually not cleanable

·      Filters our particles and microorganisms

·      Good for camping

Negative points of filters with glass fiber or compressed surgical paper elements:

·      Do not remove chemicals, poor tastes, odors or pollutants

·      Not good for long-term storage because they can develop mold and 

                  Mildew and are hard to clean

           

            Purifiers on the market using glass fiber elements:

·      Katadyn Vario

·      Katadyn Hiker Pro Microfilter

·      Katadyn Hiker Microfilter

3.    Filters with Hard-block carbon elements

·      Small pore size – 0.4 to 2.0 microns

·      Less expensive, brittle, not cleanable

·      Used as absorption filters

·      Reduces chemical quantities, poor tastes, odors and many pollutants.

·      Used together with other filters as second or third stage filters

Purifiers on the market that use a combination of the above methods:

·      Aqua Pail

Distillation - with the use of a heat source of solar energy

• Drinking water can be distilled from almost anything that contains moisture except materials that give off toxins
• Inexpensive to make  (FEMA website describes in detail how to make stills for distillation)

Negative points of using Distillation –

1.  Process is extremely slow     

2. Only small amounts can be collected daily.

It is best to educate yourself on the characteristic of each process and type of equipment so that you will know what each is capable of doing.  It is recommended that methods be combine to get the purest, best tasting water.

Before I started studying, I thought all filters were basicly the same except for capacity and cost.  I had no idea of the capabilities of each type of equipment.  Now, I must make the best choice based on my budget, needs and what I have learned.  I hope that this information has been helpful to you.  If you would like to purchase water purification/filtration equipment, please visit my website at:

susansakurai.shelfreliance.com

The information I used above came from an article titled “Water Filtration and Purification” written by Scott Pedersen, Vicki Tate and Barry Crockett found at http://beprepared.com/article.asp_Q_ai_E_30_A_name_E_Water%20Filtration%20And%20Purification, an article titled EMERGENCY WATER PURIFICATION by The Law, Science & Public Health Law Site at http://biotech.law.lsu.edu/cphl/Practice/water.htm and the FEMA website at http://www.fema.gov/plan/prepare/watermanage.shtm. I highly recommend studying these articles; they have a lot of good information.

Emergency Water Purification Methods

Now, lets say that you have used up your stored water and need to get water suitable for drinking from another source.

Things you should know:

·      Most surface water contains microorganisms and/or pollutants

·      Microorganisms include protozoa, bacteria and viruses

·      When microorganisms are consumed they can cause diseases such as dysentery, cholera, typhoid or hepatitis

·      Microorganisms come in varying sizes – Protozoa – largest, Bacteria - medium, Viruses – smallest.  This is important because the size of the pores in a water filter determines what it can filter out.  All filters do not filter out all microorganisms

·      Pollutants are either man-made or natural and can cause illness or death

·      Running water such river water is more desirable than standing water

·      It is valuable to know what is up-stream – any sources of pollution

·      Sea water (salt water) should not be used for drinking water

·      A person can die after 3 days with no water

Methods of making water suitable for drinking

1.    Purification

·      Boiling

·      Chemical Treatment

·      UV Light Purification

2.    Filtration

3.    Distillation

Note: Often it is best to use more than one method in combination to get the best result

This is serious stuff.  You don’t hear of people dieing from drinking bad water much these days, but I have an ancestor who died of Cholera while migrating to the West in the 1800’s.  I myself have had Montezuma’s Revenge while traveling in Mexico.  This is not something I would like to add to an emergency situation.  I especially worry about my grandchildren.  So, I want to know everything I can to prepare for keeping my family healthy in emergency situations.  Please come back for my next post.  I will give more detailed information on purification, filtration and distillation and equipment used in each case.  Please visit my website for more information or to purchase water purification supplies and equipment at:

susansakurai.shelfreliance.com

Emergency Drinking Water Sources In and Around the Home

What if I need more water than I have stored?

Safe sources of additional drinking water that exist in your home:

·      Ice cubes

·      Water drained from the water heater, don’t use if water heater has been damaged

·      Liquids from canned goods such as fruit or vegetable juices

·      Water drained from pipes

Unsafe sources for drinking water that should not be used:

·      Radiators

·      Boilers (home heating systems)

·      Water beds (fungicides added to the water or chemicals in the vinyl may make water unsafe to drink)

·      Water from the toilet bowl or flush tank

·      Swimming pools and spas (chemicals used to kill germs are too concentrated for safe drinking but can be used for personal hygiene, cleaning)

Water of uncertain quality must be treated or purified before:

·      Drinking

·      Food washing or preparation

·      Washing dishes

·      Brushing teeth

My source for the above information was the FEMA website at http://www.fema.gov/plan/prepare/watermanage.shtm.  I highly recommend that you visit this site.  It gives a lot of detailed and important information. 

My next post will be about water purification methods and equipment, if you are interested please visit my site to see all the details.  Also, Shelf Reliance carries a nice line of water purification items.  Right now there are sales on some of them.  To get the best prices, please go to my website at:

 susansakurai.shelfreliance.com

You can purchase the items directly from my website and they will be shipped to you.

Water for Storage and Emergency

I have been evaluating my storage to decide what I need to work on first.  While searching the Internet, I found this Rule of 3 for survival.

 In extreme situations you cannot survive for more than:

3 minutes without air,

3 hours without shelter,

3 days without water,

 3 weeks without food

Since water is so crucial to life, I decided to educate myself on storing water.  These are some of the questions I asked myself and the answers I found.

How much water does an adult need each day for drinking?

·      2 quarts - more for pregnant women, children, people who are ill and people in hot environments

Per person, how much water do I need to store for food preparation and hygiene?

·      At least 2 gallons per person per day in addition to the drinking water above

How many days worth of water storage shall I keep?

·      2 week's supply

This along with more detailed information comes from FEMA and can be found at http://www.fema.gov/pdf/library/f&web.pdf Article titled “Emergency Water Supplies”

What containers are best for water storage?

·      Heavy weight food grade plastic containers.  Food grade containers for water are blue in color

·      It is best to have stationary and portable water storage containers

·      Water boxes – mylar bags filled with water inside of cardboard boxes

Where is the best place to store water?

·      In a cool dark place for maximum shelf life

·      Avoid contact with the floor, build a wooden platform for the containers to sit on

·      Tie down large water containers in case of earthquakes

What if I need to store my water outside?

·      Containers break down more easily in the sun.  Cover the container to help protect the container from sun and weather damage

·      When storing water outside, make sure to leave extra empty space at the top of the container to allow for expansion during freezing.

This information comes from FEMA and can be found at http://www.fema.gov/plan/prepare/water.shtm

For my own water storage, I have chosen a large 55-gallon barrel and water bricks that hold approximately 31/2 gallons each.  I store the barrel in my basement near a floor drain so I can easily empty it and refill it with fresh water.  The water bricks are portable and easy to move around.  They can be stacked as high as the ceiling and lock together somewhat like Legos.  They each have their own carrying handle.  I also have water boxes.  They are inexpensive, but I do not like them quite as well as the water bricks.  They take more space because you can only stack them two high.  Also, they are not as easy to carry.  Shelf Reliance has all three kinds of these storage water storage containers as well as others.  If you are interested in more information or would like to purchase any of them please see my website at:

 susansakurai.shelfreliance.com

You can purchase directly from my website and the items will be shipped directly to you.

If you are interested in this subject, please return for my next post.  It will be on additional places to find drinkable water in the home, water purification methods and water purifying equipment.

Rotation vs. Static Food Storage

I have found that there are differing thoughts on the best way to get and maintain food storage.  Some believe that it is best to buy it and store it away until the emergency occurs.  I like the idea of buying my food storage along and rotating it.

Arguments for Rotation:

1. I don’t have to keep track of food expiration dates 10 – 25 years in the future.  Foods that have been stored for long periods of time often pass their time of usefulness unnoticed.  There is nothing more expensive than wasted food. 
2. I can enjoy using my food storage now as a convenience and because it has an extended shelf life, I can feel free to mix in fresh foods in season, making our meal plan more manageable and cost effective.
3. Because I am using my food storage now, I will know how to best adapt it in an emergency situation. Experience will give me the knowledge I need to make the best tasting foods.
4. I will know what equipment I need to use with my food storage.
5. I will know how to make recipes that my family will enjoy.  It is important that food is a comfort in an emergency rather than a stress.
6. If I rotate my food storage, I will be able to add new and improved products as they come out and won’t be stuck using or throwing away out dated, less convenient and possibly less nutritious foods in the future. 

Arguments for Static Food Storage:

1. It gives peace of mind just knowing it will all be there when needed.
2. Once it has been purchased there is nothing else to do.
3. With the long shelf lives of food available today, it may last for the time period that is left in the owner’s lifetime.
4. They feel it is more cost effective to buy it once and risk that their emergency will come before it expires.

  

At any rate, I believe that you should go with the method that fits your needs.  The most important point is to be prepared for emergencies that may come your way.  It may be something as small as a lost job or as large as a damaging earthquake.  The point is that none of us have a crystal ball to know what is in our future.   So, we need to prepare now.

For information on Shelf Reliance Thrive foods, rotation systems and emergency supplies, check my website:

susansakurai.shelfreliance.com

Panna Cotta Made from Food Storage

Want to try a new dessert recipe that you can make almost completely from your food storage?  Try this recipe for Panna Cotta.  It is a smooth, sweet, milky set dessert that is easy to make and your family will love it.

Panna Cotta

4 T. water

2 1/2 tsp. unflavored gelatin

Measure water into a small bowl and sprinkle the gelatin over the water.  Let it set for about 5 minutes while it softens.

1/2 C. + 3 tsp. powdered milk

1/2 C. sugar

1/8 tsp. salt

2 3/4 C water  (for soft set)          

Note:  If you want the Panna Cotta to set up a little more firm so you can unmold it on a plate, use 2 2/3 C. water.  

Mix dry ingredients above together well in a sauce pan.  Whisk in the water a little at a time so that no lumps form.  Bring to a boil.  Remove from heat.  Add gelatin mixture and stir until all of the gelatin is dissolved.  Cool a little then transfer into 9 small glass pyrex bowls.  Let set in refrigerator for approximately 4-5 hours.  Top with Strawberry Fruit Sauce below.

Strawberry Fruit Sauce

1 C. Thrive freeze-dried strawberries

1 C. Water

2 rounded T. Sugar

1/8 tsp. Lemon Juice

Put all ingredients into small sauce pan.  Bring to a low boil and cook until mixture thickens, approximately 15 minutes.  Remove from heat and allow to cool a little.  Refrigerate until ready to use.  Spoon over the top of Panna Cotta or use as a sauce for pancakes or waffles.

The soft set version is shown in the picture at the top and also in this picture where I unmolded it on a plate.  As you can see, the soft set version is a little soft to hold it's shape when unmolded on a plate.  If you use less water as directed above in the Note, you will get a product that will stand up nicely when unmolded.  I hope you will enjoy this recipe.  My grandchildren especially love it.

Most of the above ingredients can be purchased from Shelf Reliance Thrive.  Check my website below:

susansakurai.shelfreliance.com

Are You Prepared?

Just over one year ago, my husband and I found ourselves in Tokyo dealing with the aftermath of the earthquake, tsunami and nuclear disaster.  Returning to Tokyo two days after the disaster, we searched in vain for food and water.  Upon our return, we found the store shelves emptied.  Thank goodness, we had a little food in the cupboards of our apartment.

Japan is one of the most modern nations on earth.  However, it also has great potential for natural disasters.  The government of Japan has organized and prepared its citizens well with comprehensive and detailed plans for emergency situations.  In Tokyo there was no major damage.  The main problems were caused by scheduled blackouts and lack of adequate transportation due to the loss of power from the nuclear power plant. Despite this fact and the fact that Tokyo is over 200 miles from the area where the tsunami came ashore, people panicked. Within a few hours the store shelves were empty.

 In Tokyo, in the weeks after the earthquake, it was:

• Difficult to find water
• Difficult to find food
• Difficult to buy gas
• Difficult to get to work (shortage of electricity and gas to power trains, buses and cars)
• Difficult to deal with scheduled blackouts
• Fear of what may happen next

In the area of the tsunami and nuclear power plant disaster, the people also had to worry about:

• Communication
• Shelter
• Medical care
• Sanitation
• Finding missing family members
• Difficulty or impossibility of transportation

I want to emphasize the fact that the Japanese are some of the most prepared people on earth and that they are also extremely calm.  There was no rioting, no looting and basically no problems of that kind during the time of the disaster.  How would you react in the same type of situation? Are you prepared?

After returning to the U.S. and more fully realizing the importance of being prepared, I encountered Shelf Reliance by chance.  I was so impressed with their products that I have become an independent consultant.  I am enjoying both using Thrive Foods on a daily basis and building my own home store of Shelf Reliance Products.  Best of all, I have a feeling of peace because I know that I am doing my best to prepare for my family's needs in the future.

If you would like to visit my Shelf Reliance website, go to

www.susansakurai.shelfreliance.com