Getting Prepared and Having Peace of Mind

June 2010

Food for Thought: Families with small children (for sanitary reasons), pets, those living in hot climates (100+), and those performing physical labor (in which they may need 1 qt. of water per hour) should consider doubling their water storage. Storing 1 gallon per person per day or one 55 gallon barrel for a family of four is only the suggested minimum requirement for those in cooler climates with minimal activity. Be responsible and don’t take a chance with water. You should have at least two methods of water purification. NEVER RELY ON A COMMERCIAL FILTER ONLY. Water must be strained to remove particles that will continue to contaminate the water if not removed and it must be disinfected to remove pathogens that can cause illness and disease.

All Secure Storage & Preparedness Orders: The Pointers are offering a one time free shipping for all orders turned in to June Ranck by June 15th. There is no tax either! Please make checks out to Shannon Pointer. Credit card payments must add 2% to the total. Delivery will be made to June’s house at the end of the month or the first week of July. Questions, please call June Ranck at 269-1807.

Upcoming Preparedness Events:

Cannery: Only 3 more Cannery dates left this year! Stock up now!

Wed., July 14 6 pm – 8 pm / Tues., Sept. 21 6 pm – 8 pm / Wed., Oct. 6 6 pm – 8 pm

New Date for CERT TRAINING: Sat., Sept. 11 and 18, 6am-2pm.

Did You Know: During World War II, a study of the psychological effects of food during times of stress was done. What they learned was a real shocker: “People who are under stress will often die rather than eat foods they aren’t accustomed to eating.” Unfamiliar food can be the “last straw” in a human system that is already overburdened with trauma and may cause them to give up. Another problem is “appetite fatigue.” Human beings aren’t like dogs, who can eat the same flavor everyday. Human beings need variety. Be sure to STORE WHAT YOU EAT AND EAT WHAT YOU STORE.

What Type of Food Storer Are You?

Siege Storers: Use money outside their food budget, buy barrels of food but don’t know how to use them. They are waiting for the end of the world to use it.

Practical Storers: Eat what they store, using their budget, buy extras of what they like, eventually they have a cache of food to get them through a storm or crisis.

Provident Storers: There is no “emergency for these storers-their regular diet includes their food storage. They spend less money as the produce and preserve many of their foods. They can, garden, dry, dehydrate, freeze and learn not to rely so much on others for their food.

Recipe of the Month: Old Fashioned Honey Candy

In a heavy saucepan boil 2 C honey to the hard ball stage, 225° (when tested in cold water). Pour onto a buttered surface. When cool enough to handle, butter hands and start pulling as you do for taffy. When honey holds its shape and is a golden color, twist into ropes and place back on the countertop or baking sheet and cut into pieces with scissors. Wrap individually with wax paper.

Getting Prepared and Having Peace of Mind

May 2010

Food for Thought: Should a natural disaster, home fire, or burglary happen, having a home inventory will move you to the front of the line when applying for government aid or filing an insurance claim. This is also helpful for estate planning and to get rid of accumulated stuff we no longer need. The simplest way may be to video record or take digital photos. You may want to make a list or ledger. Don’t forget your food storage. Until it happens to you, you won’t believe what a nightmare this could be without one. You may not remember items or be able to show the value without some documentation. Keep a copy in a fire safe, with your 72-hour kit, and perhaps with another family member. Remember, an inventory is never complete and changes. Consider updating every six months at General Conference time.

Special Stake Preparedness Seminar

Boarding the Ark in Our Day…Are You Ready?

Saturday, May 22, 6:00-7:30 pm

Cruise with us as we hear from the experts, Dan and Shannon Pointer, on what works and what doesn’t when it comes to being prepared. They will take the guesswork out and show you how and what to store, how to maximize nutrition, and some great alternative cooking methods you can use everyday! Enjoy home food storage samples, recipes, prizes, and a wealth of knowledge to get YOU on board! There will be no nursery for this event. So make it a date! You don’t want to miss this boat!

Upcoming Preparedness Events: New Date for CERT TRAINING

Cannery Wed., May 19, 6pm – 8pm Sat., Sept. 11 and 18, 6am-2pm. Call

Cannery Wed., July 14, 6pm - 8pm June Ranck, 269-1807 to sign up for new dates. Must be able to attend both days.

Did you know: The proper way to store oxygen absorbers is to take out what you

will use in the next 10-20 min. and reseal the remaining absorbers with the special blue clamp provided by the Cannery, a home vacuum sealer, or in a glass canning jar that has a metal lid with a gasket. A one-pint jar will hold 25 absorbers. Oxygen absorbers will begin to work as soon as the plastic outer packaging is opened. Once resealed, they will stop working until air is introduced again. Plan to use oxygen absorbers within 6 months of purchase as they will lose effectiveness after that time. The more air space in your container, the more packets may be needed. So try and fill your cans and buckets to the top. Using an extra packet may be worth the few pennies it costs, especially for long-term storage items.

Recipe for the Month:

Flour Tortillas

2 c. unsifted flour ¼ c. shortening

1 t. salt ½ c. lukewarm water

Combine flour and salt. Cut the shortening into the flour with a pastry blender or 2 knives until the particles are fine. Add the water gradually, stirring with a fork to make a stiff dough. Form into a ball and knead thoroughly on lightly floured board until smooth and flecked with bubbles. Grease dough surface and refrigerate for 2-24 hours before using. Let dough return to room temperature before rolling out. Divide cough into 8-11 balls. Roll as thin as possible on floured board. Drop onto a very hot ungreased griddle or skillet. Cook about 20-30 seconds and turn over. Cook briefly and serve at once or store in an airtight container and refrigerate. (Yield: 8-11 tortillas)

May Presidency Message

It has been about a month since changes were made to most of your visiting teaching routes. I hope that all has been running smoothly and that you are getting to know the new sisters that you have watch care over. Often we overlook some of the very people that we can benefit, or benefit most from our visiting teaching companions. I have a testimony of visiting teaching today because of a companion I had 13 years ago. Her example of service, love and determination laid a foundation for the faith I have today. Eileen and I had nothing in common. She was 72 and I was 22. I had no children, she had 5 and 25 grandkids. She was a widow, I was a newlywed. She was retired, I worked full-time. There wasn't really anything compatible about our lives or schedules. However, she had a love for the sisters on our routes and she loved me. I knew she loved me because she was kind even when I was difficult to work with. I knew she loved me because she showed me charity even when I disappointed her. I felt the pure love of Jesus Christ from Eileen and it changed my life. I don't remember much about my VT route 13 years ago, but I remember my companion! Never underestimate the effect you can have on those you visit teach or visit teach with. Who will you influence today?

--Carrie Pingel, RS President