Wednesday Why: Researching Products

Wednesday Why:  How do I research a product to determine if I want to buy it or not?

My first choice is to always try the product firsthand.  Whether it is an appliance, a book for homeschool, an item of clothing or a garden tool, I like to be able to see, hold, try the product before deciding to buy it.  This allows me to see if it fits, if it will work in the way I want & hope, if it seems durable, if it will be usable, etc.

But, there are many times I am not able to actually try the product--how often does [store name] let you actually use a blender before buying it, not likely.  Clothing can generally be tried on, but most appliances, tools, and anything else aren't likely to be allowed a test-run before you buy it.  So what do you do then?

If you have friends that have used and recommend a product, that is always helpful.  But on your own, you can read customer reviews, read trouble-shooting guides to get an idea of what possible problems the product may have, try to see if there are any recalls or known defects that are common for that product--some of these pop up in customer reviews--like when many customer reviews mention the same kind of problem they had with the product (like a certain type of TV that has issues with the remote that comes with it within a short time period, or a washer that develops problems agitating after only a year, or an MP3 player that stops working after a few months).

Also, besides the actual reviews and such of the product, I try to think about the actual usage of the product.  Is it something I will use often, occasionally or really only once or twice a year?  Is it something that will make life easier with its use, or more complicated--finding space for it, safety issues, increasing expenditures, etc?  Is it something worth storing for the few times it may be used?  Is it going to pay for itself in usage, time saved, sanity saved--some items may not literally pay for themselves like some energy efficient products compared to non-energy efficient products, but because they make life easier or more manageable they pay for themselves in sanity.  An example of this for me is the gamma lid for buckets--more expensive compared to the regular lids that go with buckets, but oh so much easier to use!!!  Many times over have I been happy I splurged on a gamma lid over a regular bucket lid for using to store food storage--I did wait for them to go on sale of course.

I hope these thoughts help to determine what the best value for you money, time, & sanity is when buying or not buying a product as the case may be.  It's true I may not do this thorough of research for every product, but have found it helpful when I do--it has saved me money as I've been able to either determine through the time, effort, and information I found I decided I didn't want the product or been able to find a better deal--meaning a better quality product sometimes for cheaper sometimes not.

Wednesday Why: Vacuum Sealing Bread Products

Have you ever tried to vacuum seal bread or bread products?  Is it possible to do so without squishing the bread?  As you can see in the picture below, there is a way to seal bread and a way not too--unless you don't mind really compact bread.  On the left are hotdog buns that were simply put into the vacuum sealing bag and then vacuum sealed--a big mess of mashed buns that don't go back to bun shape once taken out.  On the right are hamburger buns that were first put into a ziploc bag, and as much air removed as possible, then put into a vacuum sealing bag and vacuum sealed.  The buns stayed in their original shape.  If you don't think you will be using bread products within a short time, you may want to vacuum seal them, but I would suggest using ziploc (or generic) bags first so that your bread doesn't get all mashed.

Other vacuum sealing hints and tips:  slightly freeze meats first--otherwise the vacuum sealer will be sucking a lot of juices (blood) out of them, also they keep better shape--like bread--if slightly frozen first.  Make sure the bag you are using is the proper size--too small and it won't be able to vacuum seal properly, too big and well you are wasting bag--unless you are going to be cutting it open, using some of the contents and then resealing it then you aren't wasting bag--but actually saving since you are reusing.  LABEL!  Always label what you store in your freezer, on the shelf, etc.--it really is amazing how you can forget or can't identify things if they aren't labeled correctly.  ROTATE!  Just because something is frozen does not mean it will last forever--frozen food has a freezer life just like canned food has a shelf life--freezing only slows down microorganisms it doesn't kill them, also taste, texture and nutrition does change over time.

Miscellaneous Monday: New Look, Same Great Info

Today I decided to give this blog a new look.  I liked the old look, but found that if I wanted to look up a post by label, I had to hover over some small thing to the right (which wasn't doable on a mobile device), so I went back to a classic blog look with labels, and page lists to the side.

The trees in this new background go with my blog name of still planting for tomorrow.  From one of my first blog posts about how this blog got this name:

" Here is the quote that inspired me:

“Some of the brethren … approached [President Wilford Woodruff] and … inquired of him as to when he felt the end would be—when would be the coming of the Master? These, I think, are not his exact words, but they convey the spirit of his reported reply: ‘I would live as if it were to be tomorrow—but I am still planting cherry trees!’ I think we may well take this as a page for our own book and live as if the end might be tomorrow—and still plant cherry trees! In worrying about things that are beyond our reach, we should not overlook our opportunities with our own families and friends; in worrying about possible eventualities we should not neglect the things that need to be done here and now, and that are within our reach” (Elder Richard L. Evans, in Conference Report, Apr. 1950, 105–6). (emphasis added by me to show my inspiration)

I love the explanation Elder Evans gives to this simple, yet profound acknowledgement that we need to live and prepare for tomorrow and for eternity, we simply need to take the opportunity that is ours to be with our family, to do the things that need to be done now, and to prepare for tomorrow."

Wednesday Why: How to use Fired-Up

Wednesday Why:  How do I use Fired Up (or Insta-Fire)?

Fired Up can be used to start another type of fuel like wood or charcoal or it can be used on its own.  Since the cost of using Fired Up exclusively to cook or bake is more than using charcoal or wood, I suggest using it to get the charcoal or wood started rather than to cook/bake the whole meal.  The plus side of Fired Up over charcoal or wood is it can be stored indoors safely, it won't spontaneously ignite or explode.  If it catches fire, it will simply burn with no blowing up.  Also, it will still burn even if it is windy outside.

To use Fired Up as a starter for wood or charcoal:  Place 1/2 to 1 cup of Fired Up on aluminum foil if using a charcoal chimney or can put directly onto volcano grill or charcoal grill bottom if want.  Light the Fired Up.  Place charcoal chimney with charcoal to light or wood to light over Fired Up & aluminum foil.  To get the best use of the Fired Up, occasionally stir it.  The 2 pictures below show the fired up being place directly into a volcano grill and onto aluminum foil with a charcoal chimney put over it.  Both methods of getting the charcoal going worked, but the charcoal chimney worked better in my opinion.

To use Fired Up exclusively without wood or charcoal:  Place 1+ cups of Fired Up in volcano grill/can stove/Firebox Stove, etc. The smaller grills/stove will likely use less Fired Up since you won't be heating as much space.  Light and occasionally stir to keep it going and get maximum use out of it.  Expect to use 1 cup of Fired Up for every 20-30 minutes of cooking you need.

In my own trials, even on a windy day, 1 cup of Fired Up burns for about 20-30 minutes.  It doesn't light if it is water logged.  I found it easier to get the charcoal going in a charcoal chimney rather than directly in the volcano grill/grill, even with using the Fired Up.

Make A Plan Monday: Freezer Inventory

April Showers...Freezing Food

Have you ever forgotten you had this or that because it wasn't out in the open or wasn't written down in an inventory?  Have you ever had to throw out food because it didn't get eaten in time or it got freezer burn--or you couldn't identify it?

Today I want to share my thoughts on keeping a freezer inventory and how I label foods I freeze, at least when I'm being good about labeling that is.  Freezing food does NOT make it last forever, or even years.  Freezing simply slows down the processes that cause food to go bad, it does not stop or kill the organisms--that is why once you defrost food it has to be used and can't just stay on the counter or in the fridge for long periods of time.  Some foods freeze better and longer than others, so besides inventorying your food, you should learn how to best freeze it and how long to freeze it for best results.

Inventories for your freezer, as well as other food (pantry, food storage, etc) is a good way to keep track of what you have and what you need to rotate through.  Below is a very simple freezer inventory that I have used with success--meaning I know what I have and can make a plan to use it while it is nutritionally, taste, texture and sight wise the best.

An inventory can be made on the computer or written out by hand, either works.

From the tables, a freezer inventory includes the type of food, amount, when to use it by and location, the date you put it in can also be included, but I think the more important date is the use by date.  Some freezer foods come with use by dates on them, others don't.  In general for home goods--leftovers, freezer meals, things like that I try to use them up within 1 month.  For meats, and store bought goods I follow basic freezer guidelines that can be found in food preserving books & resources, or in general I say 1-3 months for those things, depending if they are raw or cooked.  For things like flour, yeast, dried foods, etc. I use a 6-12 month time frame.

When I use something, I change the amount if I didn't use all of it, or I cross it off my list if I used all of it.  Yes, this means that every month or so a new inventory is needed to keep it up to date.  Most foods don't last long enough for a freezer inventory to only be updated once a year or even once every 6 months; it will need to be updated frequently so I keep mine on the fridge.  You can keep both the fridge freezer and the chest/upright freezer (if have one) inventories on one page or do a separate inventory for each one.  A separate one would be handy if the foods in the chest freezer are longer storage foods that can be stored 3-12 months instead of 1-3 months.  In the example above, I put them together.

The type of food, the type of container and the freezer temperature all play a part in how well and how long the food will maintain nutrition, taste, & texture.  By having an inventory, you will be able to know what needs to be used, and when it needs to be used so that food doesn't go to waste.  Also, by properly preparing and labeling foods when they are put into a freezer, waste can be limited.

When I label foods, besides simply saying what the food is (if not store bought), I put the date I am freezing it as well as the date I hope to use it by, plus any other information that would be helpful like bake temps and times, if it isn't something that doesn't already have that on it.

Examples:  store bought lasagna:  leave in packaging, label with date bought and date to use by; homemade lasagna:  freeze in pan going to use to cook it--if using disposable pan can leave it in it, if using regular baking pan, freeze in pan than remove from pan; wrap in plastic wrap and aluminum foil, and place in a freezer bag--labeling lasagna, date frozen and when to use it by, along with bake temp and times if frozen or thawed.

Properly preparing, labeling and inventorying food for the freezer can help limit food waste.  It can also help the food budget as foods aren't wasted, and foods can be bought and made in bulk.

First Aid Friday: Water Safety And Drowining

April Showers...  Water Safety

Back in November I came across a post on Our Best Bites about drowning.  I thought it so well written and excellent advice that I want to reiterate and share that post and information again.

Here is the original post from Our Best Bites:  http://www.ourbestbites.com/2012/11/some-life-lessons/

I can't imagine the terror of that incident, as thankfully I've not had to live through it.  I have had a friend lose a daughter to drowning.  I wasn't there when it happened or there to comfort her as I was serving a mission for my church at the time.  They were in an area with numerous other people, yet no one saw it happening--yes it can happen that quick--it can happen before your eyes or when you are turned around even briefly.

So I want to share some basic water safety guidelines, but I highly suggest reading the post on Our Best Bites:
1.  NEVER swim alone.  Even if you feel you or your loved one is a good swimmer there are instances that even that can't help in times of crisis--when someone gets scared they may not think properly, or in rip-tide, etc.
2.  Learn to float, swim and tread water.  And have kids learn too.
3.  Learn basic first aid and CPR.
4.  Don't rely on swim skills or water toys and devices (like arm floaties or pool noodles)--be watchful constantly.  Problems can and do arise without warning, and can go down hill very quickly.
5.  Set firm rules & consequences for swim and play.  No running, no pushing others under the water, no jumping in where it is shallow or where someone is, etc.
6.  Know your limits--if you don't feel comfortable watching more than 1 or 2 children in the water at a time, don't.  If you don't feel comfortable watching someone else's kids in the water, don't.  If you feel comfortable watching your kids in a pool but not at the beach, then stick with the pool.  Don't let pressure of seeing and being with friends take you out of your comfort limit/zone or distract you from being watchful.
7.  Know your child's limits--they tend to tire quicker than an adult so staying in the water for hours on end will lessen their ability to be their best.  Know their swim skills and level, and plan water activity & company accordingly.

8.  ALWAYS follow warning signs.  At the beach they have flags and signs that warn if there is no lifeguard, or if there is marine/wild life that could be dangerous (alligators, jellyfish, shark, etc) or if the water itself is unsafe (rip-tide, contaminated, etc).  Going against warnings is putting yourself and others (those who might have to try and save you) at risk...It just isn't worth it.

And as a side note:  don't feed the wildlife.  In general alligators won't come near humans--unless they have come to connect humans with food because they've been fed by humans.

Make A Plan Monday: Making a Plan to Use Food Storage

Making a plan to use your food storage regularly doesn't have to be an intense and undesirable work.  Here are some simple ideas that could help incorporate food storage regularly as far as planning it, last week I shared some ideas on using specific long-term food items in this post: Miscellaneous Monday:  Ideas On Incorporating Food Storage.

By choosing a meal or a day each week or month to focus on using food storage items--either in recipes you already know and like or in trying new ones--you are planning a way to rotate and use your food storage.  Examples:  Make at least one dish using food storage items that you need to rotate through--every 1st Saturday, or every Friday or every day of the first week in the month, etc.  Fridays are my day to focus on food storage items, but I tend to slip them in other days too.  Plan and do what works for you.

Also, when you make your shopping list and menu plan, plan meals and recipes based first on what you have on hand that needs to be used, then what is on sale both for stocking up and for using that week to make meals cost less, then choose meals/recipes that will allow you to use something from your food storage, and then of course any special occasions that you need to plan and shop for like birthdays, parties and such.

If you have food storage items that you aren't familiar with in taste and use, start small and simple.  Don't start using recipes that you are unfamiliar with and totally different from what you normally eat, but rather start using your food storage by adding it to meals you already enjoy.  Like adding a little whole wheat flour into baked goods, or adding a little cooked cracked wheat to ground meat dishes that you already enjoy.  Once you become accustomed to using food storage in everyday ways, and you want to expand your usage and tastes, you can try new recipes and techniques for preparing the food like making wheat gluten mock meats and such.

Most of the long-term food storage items can simply be added or used to substitute ingredients in many recipes you may already make; but it can also be fun to try completely new recipes and techniques using these and other food storage items.   Using some of the food storage will take advanced planning to be able to incorporate it; an example is wheat, it will need to be cooked, ground or sprouted first before it can be used.

Have fun planning and using your food storage.

Wednesday Why: Home Storage Sacrifices

What are some possible sacrifices to get & maintain a home storage?  In order to get and maintain a home storage, there will be sacrifices in money, time, space and possibly in changing eating habits in order to incorporate and rotate the food storage.  

Money:  food, toilet paper, fuel and pretty much everything else you would include in a home storage costs money.  Most of us don't have lots of money to work with, so buying items for home storage may be a small or a big sacrifice.  We shouldn't go into debt to get home storage items.  But we can and should do what we can--whether it is 1 extra canned good a week or 1 pound of beans a month, most of us can do something.   Instead of using money for entertainment using it for home storage can be a sacrifice to many people--whether it means using the money that would have been spent to go to the movies or the money that would have been spent for cable/satellite.   There may be other things we go without so we can get some home storage--like no new clothes or making more meals at home instead of eating out.  

Time:  canning and preserving your own food takes time, as does sealing food into cans or mylar bags.  It also takes time to plan your home storage and inventory it.  And to get a year supply, it certainly takes time and patience.  To learn & practice how to use & rotate your food or other home storage items will take time too.

Space:  where are the home storage items going to be put?  Giving up space to put home storage can be a big sacrifice too.  There are ways to make it look nicer and be more accessible, but no matter where you store your stuff, you are giving up space for it.  

Eating Habits:  By getting long-term supply foods that sustain life, many people may need to learn how to use and make those items in a tasty way which means learning and eating it.  If you aren't used to eating and using wheat or beans or dried foods, learning to incorporate them may seem like a daunting task.  It may mean big or little changes in eating habits.

When we wisely use our money, time and other resources to get a home storage we may feel like we are sacrificing.  I know though that those minor and major sacrifices can be worth it--whether a major disaster happens, a loss of job or simply being able to have on hand something that is needed and not having to run to the store everyday.

Miscellaneous Monday: Ideas on Incorporating Food Storage

March Food Storage Madness:  This month I hope to share ideas on many different aspects of food storage from getting and storing it, to using it and more.

Today's March Food Storage Madness:  Spring cleaning--getting some of that food storage out and actually using it!  If we store food and never use it, it wastes money, time & space.  So below are some ideas on incorporating different food items into what you may already be making/eating:

Wheat:  wheat can be cooked whole or cracked, or it can be ground into flour.  Got recipes that use flour?  Most recipes do well switching out white for wheat flour--either a complete switcheroo or partial.  Cooked whole or cracked wheat isn't just for cereal anymore!  Are you having meals with ground meats?  Cooked whole or cracked, wheat is wonderful to add to ground meat dishes.  Having rice?  Again cooked whole or cracked wheat can be added to rice dishes.  Salads--yep, same thing!  You can also make wheat meat (wheat gluten) and flavor it to taste like beef, chicken, sausage and more.

Dry milk:  besides simply making up a gallon and using it in cereal or for drinking (I suggest adding a little vanilla to it though for taste), dry milk can be used in baking or making sauces, puddings, cream soups and more.  Got a recipe that requires cream of ... soup?  Instead of buying a can from the store, you can make your own using dry milk using S.O.S mix or Magic Mix.  Need to make a white or cheese sauce, dry milk can be used--Magic Mix again to the rescue!

Dried fruits:  great for adding to cereal, yogurt, making fruit sauces & pies.  They are also great by themselves as a snack.

Dried veggies:  great for soups, adding to egg dishes (like casseroles or quiche), rehydrate and add to other casseroles or stir fries.

Beans:  Cooked beans can be added to meat dishes, casseroles, rice dishes and more, simply add with the meat or in place of the meat.  Cooked beans can also be pureed and used to replace the oil/butter in baked goods like cake or brownies!

Canned meats:  great for soups, chilis or even salad sandwiches (like chicken salad or tuna).  Great for casseroles too.

Dry Egg Powder:  most dry egg powders are made for use in baking--so if baking and the recipe calls for eggs, dry egg powder can be used.  If using for making scrambled eggs or omelets, the taste may not be to your liking.  There are products that claim to taste better for these types of uses (like egg crystals).  Also, dry egg white powder is great for when you only need whites.

I hope these ideas help in using your food storage.  It is so much better to learn how to use these things in tasteful ways now, than during an emergency.  Have fun, enjoy using your food storage!

Miscellaneous Monday: Making Choices

When I was at the store last week, I parked, then turned and looked at the car next to me--I thought wow, I sure parked sideways in here.  But when I got out, I was in the parking spot nice and straight while the neighboring car was the one crookedly parked.  Sometimes the things we do may seem off, or not popular and the more the world goes its way (further from truth and light), the more crooked things will look, but as we evaluate our own lives and decisions we can see if we are true and straight or if we need to adjust course to get true & straight.  We can stay on the straight and narrow path, and as we do so everything else will look crooked.  If we align ourselves with the world, it may appear we are in the straight path, but really we aren’t.  Truth and right doesn’t change; what was true and right 100s of years ago, is the same today.  Things like honesty, morality, virtue and kindness.  The world would say that it’s ok to lie a little, or to wear immodest clothing or to take advantage of another because you are in a position to do so--that doesn’t make it right!  But just because the media or others do it or make it seem right (very crooked thinking) doesn't make lining ourselves up with it right.

These are simply my thoughts and the thoughts that came to me as I was in the parking lot.  Whatever life throws our way,  I know that by following our Savior, Jesus Christ and His gospel we can and will be following what is right and true, and we will be happy.

Thrifty Thursday: Shopping Tips for Health

Today I want to share some general ideas on shopping healthy.  These are ideas for anyone trying to be healthy but also ideas for someone who has specific health concerns like diabetes or heart health.  In all cases of health concerns, it is a great idea to talk to your doctor about a proper eating plan and lifestyle that will keep you living happier and healthier.

Make a list and stick to it.  Be sure to go shopping when you aren’t hungry.  Stock up on produce, and healthy dairy and lean meat items.  Read food labels--this helps you to compare items and know which one packs more nutritional punch.  One time when I did this I found the store brand cereal I was buying had better nutritional facts than the name brand cereal!  While looking at these labels look for high fiber, low sodium foods and the good kind of fats, go for more poly/mono unsaturated fats than saturated fats.  Think of the source of the carbs--are they highly processed/sugary carbs or whole grain carbs?  Choose lean proteins instead of high fat ones.  

When choosing food & drink items for a diabetic, whether yourself or another, it is important to learn what amounts of specific types of food/nutrients you should have, discuss this with the doctor.  The doctor or dietician can help you determine how much sodium, cholesterol, carbs, etc. you should have or shoot for.  When making changes, some you can immediately implement--like lower sodium/cholesterol foods, others you should make gradually--like if you need to increase fiber.  Be sure to shop for balance--you want a balance of fiber, protein and carbs.  Some foods & drinks will affect blood glucose more than others, so learn which are better to have and which to limit.  Nuts are an example of a high protein food that helps you feel full, but also doesn’t make your blood glucose go nuts.

General guidelines for fiber and sodium:  20-35 grams of fiber a day; less than 2,300 mg of sodium a day.  Talk to the doctor to find out what amounts to shoot for and follow that guideline.  Check your local hospital/doctor for more information and tips for maintaining control over diabetes (or other diseases), they may even have programs that would be helpful to attend like:  making low-sodium & low-cholesterol foods, or how to shop/cook for someone with diabetes.

Wednesday Why: Adapting Food Storage to Individual Family

What are some ideas on adapting food storage to different dietary needs, whether those needs are simply that more/less of a specific item is needed or the needs are for alternatives if there are allergies? 

Adapting Food Storage to Individual and Family Dietary Needs

When considering what to store, individuals and families should consider their needs and limitations in foods.  Children, pregnant or nursing mothers need more calcium & protein foods like milk.  Are there allergies (wheat, milk, eggs, etc), diabetic or other health needs and concerns?  Below are some ideas on substitutions and additions when considering these types of things.  I am not an expert on these, you will have to follow the advice of your doctor and find things that are shelf stable that meet the type of diet you follow & need.  Whenever there is an allergy or diet restriction you should always check labels carefully--both for the ingredients/nutrition information and for the expiration date.  Things like wheat, nuts, milk, corn, carrots, etc. pop up in places you wouldn’t think--so check the labels.  If you have diet restrictions and concerns it is very wise to keep product labels to refer to in the future for tracking ingredients, sugars, sodium, etc.  Also be aware that the substitutes often cost more and don’t store as long so be sure to budget for them and plan for rotation.   

Wheat Allergies: Other options for whole grains/seeds that can be ground or eaten whole:  rice, oats (check for gluten free), quinoa, millet, buckwheat, amaranth, corn, wild rice, flax seeds and any other grains/seeds that you have tried and liked.  Think of what you already use for flour or grains--can you find it in its whole form?  If not, you can stock up on the flour form, but be aware the shelf-life won’t be as long as that of wheat or even the grain in whole form so you will need to rotate through it much faster.

Milk Allergies:  The downside to most of the milk alternatives, besides being expensive, is that they don’t have the storage life of regular dry milk, so you will need to be sure to rotate through it faster.  But here are some options:  soy milk powder, canned/liquid soy milk (I’ve seen some that is shelf stable until it is opened) or you could learn about how to store soy and making your own soy milk, evaporated goat milk.

Egg allergies:  Some alternatives to egg powder/crystals:  unflavored gelatin or flax meal can be used to substitute eggs in baked goods.  Also for sweeter baked goods like pancakes or muffins, you can use mashed banana or applesauce to replace the egg, but be sure to increase slightly the baking soda/powder amounts as bananas and applesauce don’t help rise the baked good like an egg would.  There are other substitutes as well, commercially made as well as homemade substitutions that you may already be aware of--simply stock up on the ingredients (checking labels and expiration dates of course) and rotate.

Legume allergies:  you can store meats and fish instead of legumes.  Canned or dehydrated/freeze dried.

Low-fat, Low-sugar, Low-sodium diets (diabetic, heart concerns, etc):  Follow Dr recommendations.  When storing foods--check the ingredients and labels!  Many, many canned goods have lots of sugar and/or sodium; but more and more you can find “low-sodium” options or fruits canned in juice not heavy syrup.  As far as storing wheat, beans & oats, these are low fat (and what fat there may be is the good kind of fat), low sodium, high fiber & protein foods that are good for the heart and body, that shouldn’t cause crazy blood glucose changes as long as they are eaten in moderation.  Also, store veggies (dehydrated don’t usually have the added salts/sugars).  

For all food storage, whether storing regular food items or substitutions/diet specific foods gather a variety of recipes that you like that use the food items you will be storing and meet your dietary needs

Thrifty Thursday: Grocery Shopping with Kids Tips

Today I want to share ideas on how to still get the best deal when shopping with kids.  I say get the best deal and not just how to shop with kids because sometimes when shopping with antsy kids we too can get antsy and do more of a grab and go shopping trip and thus forget something or not get the best deals because we just grab not taking time to see if it is the lowest price per unit.

The first tip, whether shopping with kids or not, is to go with a list.  If possible, be as specific as possible--listing brands, prices, how much to get.  Example:  Kroger brand frozen corn .88/each (5).  The 5 in () indicates to get 5 packages of corn.  Why is this helpful?  Well, it allows you to do a quick shopping trip, but also if someone else in the family ends up being the one to do the shopping they know exactly what you were expecting/wanting.  Another thing that is helpful about being specific is you can know before hand what your total should be, and you have a ready made inventory of the items you are getting.  If you have older kids, have them help make the shopping list and be a part of budgeting the money for groceries.

Now on to specific things that might help when shopping with kids.

Give them a picture shopping list.  This gets them involved.  You can even make it a race to see who sees the items on their list first (give each kid a separate list if needed to keep contention at bay).  Here is an example using pictures of items in the sales flyer for Kroger this week (including the 3 day sale):

This type of shopping list can also be made into a bingo type game by rearranging the items for each kid, and then as items are added to the cart they can mark it off on their bingo card.  For little kids I would suggest connecting the crayon/pencil to the list.  Making a picture list:  If you get printed flyers, you can cut out the pictures of the things you want the kids to be in charge of; if you don't get printed flyers, you can copy and paste from online flyers and then print it out.

Another option for kids who can read is to scramble the items on your list or make other word games (crossword puzzles, wordsearches, etc)  See if they can beat you--you get the items while they figure out the word puzzles.  Or if they solve them in the car, then they can help get the items while in the store.  Or make their list of the snacky/treat items that can only be gotten if they figure out the word puzzles.  Here is an example:

(the answers are the same as the picture shopping list but with one more item added:  bread)

And if you are learning/teaching other languages, here is an example of a puzzle shopping list using ASL hand letters (answer key is first then the ASL shopping list).  This can also simply be used if you are learning/teaching ASL and they can practice the letters while you shop.

And a Spanish match shopping list:

Other games that can be played:  have your kids quiz you by asking you to figure out the cost per unit and which is cheaper, or how much something is when given only a % off, etc.; play the ABC or 123 game where you have to get the next letter or number before the other does (like the license plate game), see who can get to Z first or to 100.  Use terms/phrases in any foreign language that is being learned/taught.

Maps:  give or have the kids draw a map of the store and have them guide you to where you need to go.   Also, they can do this for the town--just be aware they may be telling you at every stop to turn or go straight...  But it is fun.

I hope these ideas are helpful in making shopping a better and funner experience for all.  Besides these hands on tips, it is very helpful to do the shopping when no one is hungry or tired.


NOTE 1:  The food images, as mentioned, are from the Kroger sales flyer for this week.  Here are the actual sale prices for these items:
Kroger bottled water 2.99; Kroger apple juice:  1.58; Kroger milk 3.69; Kroger cheese 1.99, 8 lb oranges 5.99; 8 lb russet potatoes 2.49;  Fuji or Braeburn apples 1.69/lb; Kroger frozen veggies .88; 1 dozen roses 18.99

NOTE 2: The ASL hand images are one of the fonts found on Fonts4Teachers by Educational Insights (ISBN: 1-56767-555-7).

Saturday School: Progress is a Success

Goals.  We make them with lofty ideals to be better and do better.  How do we do in reaching them?  Perhaps we haven't met our new year's resolutions yet, or even haven't started trying, but there is still opportunity to work on them.  Any progress we make, large or small, is success.  Perhaps the goal to lose 10 lbs isn't going as quickly as hoped, but if any lifestyle changes have been made that has impacted health and weight at all, there is still a measure of success.  Sometimes we look at the end goal and think we are only successful if we reach that and forget that all the steps and changes we've made along the way are successes in and of themselves.

So what about the goal to have a short term or long term supply of food and other necessary items?  Or is this even one of the goals for this year?  As a member of the Church of Jesus Christ of Latter-day Saints, I have the opportunity to have reminders about home storage and other provident living aspects. We get reminded that faith is in direct correlation to our doings--faith is a principle of action not just periodic thoughts of goodness.  When it comes to food storage we have to remember that our intentions won't be what we can eat and be nourished by in times of crisis, but it is the actual physical items we store that can make the difference between being nourished and fed or being hungry.  

One of my favorite quotes that goes along with food storage is about beginning and continuing at whatever level we are able to.  Here is that quote as well as my thoughts on it, that I've already shared on my blog about page:

"The first step is to begin.  The second is to continue.  It doesn’t matter how fast we get there so much as that we begin and continue according to our abilities.”  (Family Home Storage A New Message, Ensign, Mar 2009).

Isn’t that just so encouraging?  The fact that we can begin wherever we are, and work on it at our ability to move us forward.

In Mandarine Chinese there is a saying: “Jiayou!” (pronounced j-yah yo).  Which literally means add oil, but in its idiomatic expression it expresses encouragement.  Encouragement to keep working hard & put in the necessary effort to accomplish the task at hand or just general encouragement that you can have the strength to do what you need to.  

I think this is a good time to say “Jiayou”  to families to get their home storage:  follow the prophets' counsel and do it knowing the Lord is on your side, it is possible!

加油 (Jiayou)

So whether your goals include losing weight, getting a home storage, saving money, getting an education, improving your relationships or any of a multitude of other worthwhile goals, first, begin then make progress by continuing, and count that progress a success.

First Aid Friday: Exercise Shake Up

If you've ever tried to get into the habit and then stay in the habit of exercising you probably have had the experience of getting bored with it or discouraged by it.  So here are some ideas to shake your routine up and keep motivated to stick with regular exercise.

Shake it up:  Instead of doing the same exercises day in and day out, change what/where/with whom you do your exercises periodically to keep it from getting too boring/discouraging.  Do cardio some days and strength others, switch the type of cardio/strength you are doing every day or every week or so.  If you run, change your route from time to time, or instead of just on a treadmill, go outside.  If you exercise by attending classes with others, switch up the classes or even with who you go with--invite others to join you if you already enjoy your current company.

Invite others:  Often exercising with friends and/or family can be helpful in staying motivated.  Instead of trying to do everything by yourself, you have someone to talk to.  And even if the other person can't physically be there at the same time, sometimes working with someone that you have to report your progress on your goals helps in keeping up and sticking with exercising/being healthy.

Goals:  Even if you don't need/want to lose weight, a goal helps to have something to work for.  If you are trying to lose weight, remember it is diet & exercise together that will be the most beneficial, not just one or the other.  Also, you should plan on losing between 1-3 lbs a week, anything more is likely to be added back on if you stopped exercising and dieting, as well as it's just not healthy to lose 10 lbs in a day or a week.  So, when setting a weight loss goal, set one that allows you time to lose and really change your lifestyle not just a quick fix.  If you aren't in need of weight loss, you can set different goals--like a certain time for running/walking a mile, how many reps you can do, a goal to run a 5K or 1/2/full marathon, or an organized bike ride.  There are many types of goals you can set.  Be realistic, but optimistic.  And then set steps that will help you reach those goals.

Make time:  One of the steps to reaching your goal is making the time.  Make exercising an actual appointment you need to attend like you would a doctor's appointment.  Schedule the time so that you know during that time you aren't to go to the store, clean, etc.  Write it down--there is something about writing things down that seems to cement an idea or goal into our minds.

No Excuses:  Our bodies need exercise and movement, just like they need water, food and sleep.  Sometimes we can be our worst enemy because we make excuses for our behavior.  Exercise, like many other things, will take determination and dedication.  It will require you to put aside other things (even worthwhile things) to use the time to help your body, it will require you to put aside other body/mind desires (sleeping, lounging, etc) to get and get moving.  There are ways to work around emergencies and situations that may arise that cut into your scheduled workout time--like being sick, you can tone down the intensity or change the type of exercising you do to better fit with the energy you have with the illness, or workout every other day instead of everyday.

Take a rest:  Yes, take a rest, but not too long...  Instead of working out every single day of the week, month, year.  Take Sundays off.  Let your body rest and prepare for the upcoming week.  Also, in between strength training sessions, you should take a rest--so instead of doing ab/core workouts every day, switch to every other or every 3rd day, with the days in between alternating between upper and lower body.

Have fun.  Enjoy the benefits of a healthy lifestyle like having more energy, being able to combat illness more readily and simply knowing you are taking care of your life and you are making a difference to someone-YOU and those you love who enjoy your energy and life.

Thrifty Thursday: Alternative Cooking Fuel Costs

Today I want to share some costs per meal when it comes to alternative cooking fuels.  I hope these cost estimations help in planning what and how much of any kind of fuel you will use/store to cook without electricity (and thereby the methods you plan to use).  These are just estimations based on my own calculations, they aren’t fact.

I highly suggest using the sun as much as possible, and also making either a wonder box oven or an ice-chest insulating oven to conserve fuel--you’d only need to use enough fuel to bring the food to a boil, plus the time to bring the actual food to a boil temperature (example:  white rice 3-5 minutes, brown rice 10-15 minutes beyond the water boiling).  By using the sun and an insulating oven, you are able to cut down on the amount of fuel you will need--great for those with limited storage space!  Beyond these suggestions, I suggest a variety of methods--1 or 2 that can be used indoors, and 1 or 2 that can be used outdoors--because conditions and situations vary.  See Saturday's post for a handout on possible methods and fuels.

Cost effectiveness of some alternative cooking fuels:  solar energy (sunshine), charcoal, propane gas, butane gas, sterno fuel and Fired-Up (uses Insta-fire technology).  For these, I used prices obtained from Walmart (except the butane fuel &  Fired-Up).  If you find sales, go online, or go to Sam’s club you may find a better deal.

The SUN:  Solar ovens use energy from the sun to heat and cook food.  Beyond the initial cost of the solar oven, the fuel is free!  Each area has an average amount of sunny days.  In the coastal empire/low-country about 60-65% of the year is sunny on average.  Great odds for free cooking!  FUEL COST:  FREE!

CHARCOAL:  OUTDOOR use only.  Charcoal grills, dutch ovens, box ovens, can stoves and other grills can use charcoal.  FUEL COST:  Using Walmart’s price:  8.48 for 16.6 lbs--about 51 to 53 cents per meal-if using only about 18-20 charcoal per meal; if you are able to buy at Sam’s club or on sale this price will be less.  (Sam’s club sells 2-20 lb bags for 16.68--if each pound is about 1 meals worth than the cost per meal will be around 42 cents a meal)

  

Based on my own calculations, a 16.6 lb bag of Kingsford original charcoal has about 300-320 full briquettes  That makes for about 18-20 briquettes a pound--which is just right for 1 meal if just grilling, stick roasting or cooking.  So about 16 meals per 16.6 lb bag of charcoal or about a pound of charcoal per meal.

The amount of charcoal needed per meal varies on the type of cooking/baking you will be doing.  But in general plan for 15-50 charcoal per meal (more if dutch oven baking, less if just stick cooking, grilling or boiling water).  Depending on the brand and type of charcoal, each briquette can give off between 20-50*F (averaging around 35*F).

If using a 12” dutch oven, you will need 23-33 charcoal briquettes to cook/bake a dish(325-450* respectively).  If something needs to bake more than 1-2 hours you will need to add more charcoal.

Grills--depends on the size, but smaller portable/foldup grills need less charcoal.  Grills around and smaller than 14” use about 16-30 briquettes for direct grilling, larger grills (18-27”) can use upwards 40 to 80 briquettes at a time for direct grilling.

Box ovens:  to get a temperature of about 350* you will need 10-12 briquettes, adding more if baking long periods of time.

Can stoves:  10-12 briquettes for homemade ones, you can use more or less depending on how much heat you want and how long you want to cook.

PROPANE:  OUTDOOR use only.  Propane grills, camp stoves use propane.  1 lb of propane can give out about 22,000 BTUs (based on what I’ve read) or about 1-2 hours of burning on high or 4-6 hours of a simmer or burning on low.

Double burner campstove with 10000BTU per burner:  if burning on high on both burners, a small 1 lb propane canister will last about 1 hour, maybe a little more.  If burning on low on only one of the burners it could last up to 4 or 5 hours.  If 1 meal is 30 minutes worth of burning time (on high) on 1 burner, then about 4 meals worth out of one canister.  FUEL COST for those small green ~1 lb size tanks:  Walmart’s propane cost:  2 canisters for 5.37--about 2.69/tank.  About 67 cents per meal.  If both burners are needed on high for 30 minutes--only 2 meals per canister--or about $1.35/meal.

Gas grills:  each gas grill has a different BTU amount and a different amount of burners, so it will really vary how long a 15-20 lb propane tank will last.  But, from what I’ve read, a 20 lb propane tank can burn for around 366,000 to 430,000 BTUs.  If using only one burner at 15,000 BTUs, you could get about 20-28 meals out of a 20 lb tank.  FUEL COST for those white 15-20 lb tanks:   Walmart tank+gas:  43.92--about $2.20/meal (assuming you can get 20 meals out of the tank); Walmart exchange (you bring in your empty tank): 17.82-- about 89 cents per meal (again assuming 20 meals per tank).

PROPANE GAS/TANK NOTE:  These figures are based on what I have read, they aren’t fact, so just be aware, you may find you get more or less out of your tank.

BUTANE GAS:  WELL-VENTILATED areas use only.  Butane stoves use butane gas.  Locally, in the low-country, a butane stove can be bought for 33.75, and a fuel canister can be bought for 3.10.  One fuel canister can burn on high for 1-2 hours, or on simmer (low) for 4-5 hours.  FUEL COST:  If one meal is 30 minutes on high--cost per meal will be between $.78 and $1.55.  This is one of the more pricey fuels, but also one of the few that can be used indoors if it is well-ventilated.

STERNO GELLED FUEL:  WELL-VENTILATED areas use only.  Sterno fold up stoves, as well as other foldup stoves can use sterno canned fuel.  A 7 oz can of sterno fuel can burn for about 2 hours; a 2.6 oz can will burn for about 45 minutes (according to the sterno website:  http://www.sterno.com/pro/pages/faq.html  see for more information and FAQs)  Based on these figures, and my own timing that it takes a good 30 minutes just to bring a quart of water to boil, one sterno can of 7 oz will be enough for 2-3 meals.  FUEL COST:  Walmart sells 2 pack for 4.88--between about 81 cents and $1.22 per meal.  Online, they sell a 6 pack for 13.97 (.78 to $1.16 per meal).

FIRED UP:  OUTDOOR use, or if in fireplace or wood-burning stove--a well-ventilated area use.  Fold up stoves, and other small or portable grills/stoves work great for Fired Up, bigger stoves and grills will work, but more Fired Up will be required.  1-2 cups of Fired Up will burn for about 20-30 minutes--enough to bring water to a boil.   A #10 can of Fired Up at Emergency Essentials costs $11.95, there are about 12 cups in a can--so about 6 meals worth at 2 cups a meal. A four gallon bucket costs 47.95, which according to my calculations will have about 64 cups, or about 32 meals worth at 2 cups a meal.   FUEL COST for a #10 can of Fired Up:  $1.99/meal (when using 2 cups per meal); for a 4 gallon bucket of Fired Up:  $1.50/meal (when using 2 cups per meal).  These costs can be lessened if using only 1 cup (so to bring less water to a boil for less time, or to use as a starter for wood or charcoal).  I have found that 3 to 4 tablespoons works well in getting charcoal going in a charcoal chimney or homemade can stove, with periodic stirring.