Zaycon Chicken

Zaycon is offering CHICKEN again.  It's a great price for some high quality boneless, skinless chicken breasts.  They come attached and you need to cut them apart and trim a little fat before you freeze them.  I like to cut some in strips and chunks before freezing to save time later.  It's $1.79 per pound in 40# boxes.  Those boxes are subdivided into 4 ten pound boxes if you are sharing with a friend.  The closest locations are Salem and Tigard. 

Here's a link!

72 Hour Kits

I've been thinking a lot about 72 hour kits.  Most of us have the items on most lists, but they are spread throughout our homes.  The more I read and learn about emergencies, the more I believe in a kit that is immediately ready to throw in our cars, or be carried away from our homes. 

I've seen a lot of lists from FEMA, Red Cross, LDS blogs, and some serious Doomsday groups.  Here's a good basic list with some extras added.  Please add any extras I may have overlooked in the comments section.

1 - Water.  You can live without food for three days, but you cannot live without water.  Pack one gallon per person per day.  Don't go out and buy all one size.  Some can be in large amounts, some should be in small amounts and easily carried by children.  Water filters, sterilizing drops, pills, etc. can supplement your amount, but do have some ready water packed.

2 - Food.  Pack foods that are ready to eat and don't need to be prepared.  Pack high energy foods like peanut butter, crackers, granola bars, etc.  Pack treats like hard candy, gum, and instant cocoa.  If you're using MRE's, consider their water activated heaters.  Pack utensils that can be reused and thrown away.  Pack dehydrated meals.  Pack extra water if needed for these type of foods.  Pack specialty foods for infants or special diets.  Try for 2,000 calories per person per day.

3 - First Aid Kit.  There is a lot of discussion on what should be in here.  Think of the basics first.  Bandaids, Neosporin, Antiseptic Wipes, tweezers, Gauze pads and tape, Feminine Menstrual supplies, Latex Gloves, Hand Sanitizer, Thermometer, Non prescription drugs, and Prescription drugs.  Consider adding sunscreen, lip balm, burn cream, small sewing kit with scissors and safety pins, Ace bandage and clips, instant ice pack, CPR shield, Ipecac and Activated Charcoal, Face masks.

4 - Basic Needs Supplies.  100 hour candle.  Waterproof matches, Solar/Battery/Hand Crank Radio with AM/FM/Short Wave/NOAA capability, Flash lights, Light Sticks, Batteries, Utility Knife, Pliers, Collapsible shovel, Duct Tape, Plastic Sheeting, Compass, Whistle, Flint, Cash in small bills, Pencil and Paper, Card games and puzzles, Aluminum Foil, Ziplocs, Signal Flare, Local Map showing towns, roads, waterways, and terrain, Clorox Wipes, 5 Gallon bucket with lid, trash bags, Disinfectant.  Consider if you will need plates and cups based on what food you have packed.

5 - Temporary Shelter Supplies.  Small tent and stakes, sleeping bags, Space blankets,

6 - Clothing.  Sturdy shoes, Rain gear, hats, gloves, Thermal Underwear, Underwear, Socks, One set of shirt and pants per person, Coat/Jacket.

7 - Personal Hygiene.  Toilet Paper, Comb, Hair bands, Soap (Consider Dr. Bronner's type soap that can be used for plates and is biodegradable too), Shampoo/Conditioner, Disposable Razor, Tooth brushes and paste, Wash Cloth, Hand Towel, Contact case and solution (if applicable).

8 - Papers.  Copies of: Birth Certificates, Insurance, Immunizations, Phone Numbers, Will, Passports, Social Security Cards, Bank Account #s, Stocks, Bonds, Investments, Credit Card Accounts, Household Inventory, Marriage Certificate, Scriptures, Patriarchal Blessings, digital copy of genealogy.  Can add copies of photos in digital form. 

9 - Gas Wrench.  Before you leave your home in an emergency, shut off Main Power switch, Main Water supply, and Natural Gas at the meter. 

New Cannery Prices

The LDS St. Paul Cannery has new prices as of Jan. 1, 2013.  Most prices are the same, three have changed: White Rice price down $1 per 25 lbs., Granulated Sugar price up 5 cents per 25 lbs., and White Flour price down $4.45 per 25 lbs.  All bulk packaging material prices also stayed the same. 

Simplified Sundays

We've discovered a simpler approach to Sunday meals.  Nachos and Omelets!  They're super easy and we always have the ingredients.   The best part is that the kids can help with most of the prep work.

Oven Nachos

Place tortilla chips on a rimmed baking sheet.
Top with shredded cheese.
Broil until cheese is melted.
Serve with salsa, sour cream, refried beans, ground beef, etc.

(Aaron likes to toss the chips in enchilada sauce before topping with cheese)

Omelets

Eggs
Cheese
Onions
Ham

Grease a small nonstick pan and heat to medium high.
Crack two or three eggs in a bowl and whisk until foamy.
Pour into pan and pull eggs into the center leaving uncooked eggs around edge. (These folds are what makes the omelet fluffy).
When almost all of the egg is set, lay toppings on one half of cooked eggs.  Fold over the plain side and continue cooking until cheese is melted.  You may need to flip the omelet over to the other side. 

(I like to add canned, rinsed garbanzo beans.  They add a nice texture and have a great mellow flavor)

Dale Graff Delivery 12/29/12

Brother Graff is making a delivery of apples, potatoes, onions, and yams the Saturday after Christmas.  If you are interested, his email and phone number are listed at the end of his message.

Hi,

 

I will have apples, potatoes, onions and possibly yams available for delivery Saturday, December 29.  Contact me if you are interested in yams and hopefully I will have the details for you.  Order deadline will be Wednesday, December 26 at 3:00 p.m. 

 

The next delivery date will be January 26.  Everything but honeycrisp apples should still be available on that date.

 

Thank you and have a merry Christmas,

Dale Graff

Deer Island Farms

(503) 556-0524

Cell (503) 410-1720

 

Field pack apples. These are fresh picked apples that are conventionally grown.  They have not been coated with wax.

 

Pink Lady - 20 lb. box for $20

Fuji - 20 lb. box for $18

 

Cold Storage apples.  These are conventionally grown apples.  They are #1 grade and have been sorted by size and washed and waxed with Carnauba wax to keep them from getting wrinkly in cold storage.

 

Honeycrisp - 34 lb. tray pack - $32 ($0.94/lb.)

Honeycrisp - 36 lb. loose pack - $25 ($0.69/lb)

Pink Lady - 34 lb. tray pack - $32 ($0.94/lb)

Fuji - $34 lb. tray pack - $25 ($0.69/lb)

Jonagold - 34 lb. tray pack - $25 ($0.69/lb)

Braeburn - 34 lb. tray pack - $25 ($0.69/lb)

Cameo - 34 lb. tray pack - $25 ($0.69/lb)

Granny Smith - 34 lb tray pack - $25 ($0.69/lb)

Extra Fancy Golden Delicious - 34 lb. tray pack - $27 ($0.79/lb)

Red Delicious - 34 lb. tray pack - $25 ($0.69/lb)

 

Onions, Potatoes, Yams - Conventionally grown

#1 Spanish Sweet Onions - 50 lb bag for $20 ($0.40/lb)

#1 Russet Potatoes - 50 lb (50 Count) box for $20 ($0.40/lb)

#1 Orange Yams - Send me an email and I will get back to you with the price, etc.

 

Saturday's Delivery Schedule

Troutdale. Factory Outlet Mall. 7:00 a.m.,

Vancouver. Vancouver Mall. 7:30 a.m.,

Hollywood. NE 40th and Halsey. 8:15 a.m.,

Sellwood. South end of West Moreland Park. 8:45 a.m.,

Happy Valley. Eastridge Church at SE 142nd and Sunnyside. 9:30 a.m.,

Oregon City. Oregon Trail Museum.10:30 a.m.,

Tualatin. K-Mart. 11:30 a.m.,

Beaverton. Canyon and 217 Home Depot 12:30 p.m.,

Hillsboro. Fred Meyer at Cornelius Pass and Hwy 26. 1:30 p.m.,

Scappoose. Scappoose High School. 2:30 p.m.,

St Helens. High School. 3:00 p.m.,

Rainier. Rainier Park. 4:00 p.m.,

Longview. Mark Morris HS. 4:30 p.m.,

Kalama. River Road Park and Ride (pending sufficient orders) 5:00 p.m.

Woodland.  Safeway parking lot between pump island and store (pending sufficient orders) 5:45 p.m.

Portable Canner & Ward Cannery Appointment

I have a portable canner from the St. Paul Cannery at my house right now along with 18 cans, lids, and oxygen absorbers if anyone is interested.  I have it until next Wednesday.  We can easily get more if needed.

I also scheduled a Cannery appointment for the Ward on Thursday, December 13th at 7pm.  I know this is the same week as the RS Activity, but with the Christmas party the week prior and school out the next week there weren't many choices.  This is also the same night as the NM 3rd Grade Music concert.  If you can't make it there and would like something, let me know and I can get it for you.  I will have order sheets on the next few Sundays or they are online HERE. The following is the info from the cannery.

The Church of Jesus Christ of Latter-Day Saints

St Paul Home Storage Center

16572 River Rd NE

St Paul OR 97137

Dry pack cannery is open by appointment only:

Tuesday & Thursday evenings 6:30pm until 9pm

And Saturday morning 9:30am until 12pm

Call: Carole Sterner 503-874-4020 to make an appointment; you can also email me at stpaulorders@gmail.com

Order forms can be found on the www.providentliving.org site under food storage, we have all the products listed and the prices are current.

We encourage families to come; children need to be well supervised. Non-members are always welcome.

Cash, check, credit or debit cards are taken. No minimum purchase required.

For safety reasons no open toed shoes allowed in cannery

To make your canning experience smoother we ask that you email us with your order totals at least a day ahead of your appointment, for instance, 5 cans of white wheat, 3 cans dry milk, etc. You may change your order once you get to the cannery; we just like to have an approximate amount of products to set up for you when you come. Please email order to: stpaulorders@gmail.com or call me at 503-874-4020.

Thank you so much and we look forward to seeing you at the cannery!!

Thanksgiving

Wanting to update your Thanksgiving menu?  Here are some ideas and links to the recipes.

1. Dry Brined Turkey

2.  Sweet Potato Sonker

3.  Cloverleaf Rolls

4.  Cornbread Sausage Dressing

5.  Triple Layer Chocolate Pie

6. Cranberry Waldorf Relish
 

Ingredients

3/4 cup apple juice
1/2 cup sugar
1/2 teaspoon salt
12 ounces fresh or frozen cranberries (3 cups)
2 apples, peeled, cored, 1 cut into 1/2-inch pieces, PLUS
1 shredded
2 celery ribs, finely chopped
1/4 cup golden raisins
1/2 cup walnuts, toasted and chopped

Directions

1. Bring apple juice, sugar, and salt to boil in medium saucepan. Add cranberries, chopped apple, shredded apple, celery, and raisins and simmer over medium heat until slightly thickened and two-thirds of berries have burst, about 5 minutes.

2. Transfer to serving bowl and let cool completely, about 1 hour. Stir in walnuts. Serve. (Relish can be refrigerated for up to 1 week.)

Yield: 3 1/2 cups

Notes:

Why this recipe works:
For a new twist on cranberry relish, we took inspiration from the classic Waldorf combination of apples, walnuts, raisins, and celery (hold the mayo). We cooked the cranberries briefly in apple juice and a reduced amount of sugar (instead of water) until most had burst. One shredded apple thickened the mixture, while a chopped apple, chopped celery, and raisins provided texture to the finished relish. A final addition of toasted walnuts before serving completed the balance.

If you're using frozen cranberries, cook for 1 to 2 minutes longer. Use the large holes of a box grater to shred 1 apple. Don't worry if the relish looks thin--it thickens significantly as it cools. If you're making the relish ahead of time, add the walnuts when you're ready to serve it.