Marti’s Corner – 127 – City Prepping

Hi Everyone,

The responsibility for providing help for you and your family during a disaster rests on you.  Preparedness is about peace of mind. (USU Extension Emergency Preparedness Team)

Here is a list of 12 areas for preparedness from Be Ready Utah.

12 Areas of Preparedness | Be Ready Utah

1. Shelter, clothing, and fire:  Ensure that you have shelter, warm clothing, and the means to start a fire for survival
2. water: Store clean water and consider a filtration system
3. food: Stock non-perishable, long-lasting food, and don’t forget a can opener
4. hygiene; Maintain health with soap, toothbrushes, and sanitation supplies
5. Light and power: Keep portable lights and power sources on hand.  Remember to pack extra batteries
6. First aid:  Prepare a well-equipped first aid kit.  Don’t forget to include medications.
7. Communication:  Stay connected with a portable radio and charging options
8. Safety: Prioritize safety with detectors, fire extinguishers, and security tools
9. Tools:  Be sure to have a basic tool kit with pliers, wrenches, and a multi-tool
10. Cooking:  Consider portable stoves for cooking during emergencies
11. Important Documents:  Protect vital documents with waterproof storage and digital backups
12. Transportation and navigation: Ensure that your vehicle is in good running condition and carry navigation aids.

Recipe for Tamale Pie correction below – Thank you, Jackie for finding my mistake.  

GARDEN HAPPENINGS:

Are the mosquitos driving you crazy????  I don’t even go in the garden without spraying my feet and legs with some kind of insect repellent.  (I don’t care what’s in it as long as it prevents bites!)

The carrots all came up.  

These are 10 gallon bags, I have carrots in two bags.

The lettuce is up.

These were planted 9/18. 

The lettuce above is about 6 weeks old now.

The basil is loving the cooler weather.

THIS WEEK’S PURCHASE: Meat

Ideas for meat include:

Spam (personally, I LIKE Spam); canned chicken, canned tuna, canned roast beef.  Other ideas are:

Buy your own chicken and pressure can it.  Buy your own roasts, or hamburger and can it as well.  Get bacon on sale and can it.  

You can buy freeze dried meats, chicken, hamburger, etc, but they are expensive.  

You can make your own TVP out of wheat.  Just for fun, I did it back in the 70’s as we were looking toward Y2K and the end of the world, and I served it in tortillas disguised as enchiladas.  Ha!  No one knew!!! The TVP is tasteless and has to be soaked in beef broth, so if this is your option, stock up on beef bouillon.

Don’t think of how much meat you’d need for a year, think about 8-10 meals you would want meat for, and then get all the ingredients times 3.  That would be about 3 months worth.  It’s a start!

MISC. PURCHASE: It’s time to rotate any food in your 72-hour kits.  I bought “stuff” last week at the store.

(Please ignore the feet at the bottom of the picture.  LOL)

Just some ideas:  in front are raisins, dried peaches (at Winco in the bulk section) and banana chips.  Breakfast might include granola bars or fruit and nut oatmeal (add some powdered milk).  Lunch might include single slices of Spam or single packets of Tuna or chicken salad and beef jerky (upper right hand corner).  Dinner might include Bear Creek Soup.  I measured how much was in there, added some ditalini pasta to make 2 full cups and mixed it well.  Then divided it into 4ths (½ c. each) and vacuum sealed each portion separately with directions for how much water is needed (2 c. each).  I also have some single serving dinners made from dehydrated foods.  We have two kits and keep them in the cars, one in each.  

My “worst-case” scenario is having to walk home from San Diego or Redlands and needing to live off the food I have for 3-4 days while I trek home.

Will it come to that????  I hope not.  Meanwhile I have used the first aid kit a few times.  Be sure you rotate any medications in your first aid kit as well.

FOOD STORAGE RECIPES:

Tamale Pie

This recipe is from Everything Under the Sun by Wendy DeWitt.

• 1/2 pound of washed pinto beans

Bring 3 c. water to a boil.  Add beans and let soak for 2 hour.

Drain and replace the water with 3 c. clean water.

• 1 tsp salt – add  Simmer for 2-3 hours until beans are tender.

OR, use 2 cans of pinto beans

Add:

• 2 8-oz. cans of tomato sauce  (can make with 1 c. tomato powder and 2 c. water)
• 1 jar (1 pound) cooked and drained ground beef
• 2 TB dried onion
• 1 tsp garlic powder
• 1 tsp oregano
• 2 TB chili powder
• 1/4 tsp pepper

    Put the beef and beans in the oven to cook at 350˚ or simmer on the stovetop.

Topping:

melt 1/3 c. shortening and set aside.

In a bowl, stir together

• 1 2/3 c. flour
• 2/3 c. sugar
• 5 tsp baking powder
• 1/2 tsp salt

       Add

• 1 2/3 c. cornmeal – mix well
• 2 eggs – fresh or powdered
• 1/2 c. dry milk
• 1 c. water

     Stir to a smooth batter.

      Stir in melted shortening until just blended.

When meat and beans are hot and cooked through, remove from the oven and spoon topping over meat and bake again for about 30-40 min.

Korean Ground Beef and Rice – serves 4

• 1 lb. ground beef (use canned ground beef, or fresh)
• Cook the beef and add
• 3 garlic cloves, minced  

     Cook until beef is no longer pink and garlic is fragrant.

• 1/4 c. packed brown sugar
• 1/4 c. soy sauce
• 2 tsp sesame oil
• 3/4 tsp ground ginger
• 3/4 tsp crushed red pepper – optional
• 3/4 tsp pepper

     Whisk in a small bowl and add to ground beef,  Let simmer for another minute or two

• 1 c. white
• 2 c. water
• 1 tsp. salt

     Cook rice.  Serve beef over rice.

Garnish with sliced green onions and sesame seeds

Tex Mex Chicken and Rice

• 1 TB olive oil – Heat in a skillet
• 2 cloves pressed garlic
• 1/2 white onion, diced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp turmeric

    Add all the above to the oil.  Cook until the onion is soft and the spices are toasted.  About 3 minutes

Add

• 1 can 15-oz tomato sauce
• 1 10 oz. can diced tomatoes and green chiles
• 3 c. shredded rotisserie chicken, or 2 cans chicken, or 1 pint jar chicken.
• Two 8.8 oz. bags microwavable white rice, or
• 2 c. Minute Rice

Cook until rice is heated through and beginning to absorb some of the liquid, about 5 min.  Turn the heat to low and sprinkle

• 1 1/2 c. grated pepper jack cheese (or cheese of choice)

Cover with a lid and allow the cheese to melt 2-3 min.

 

Marti