Upcoming classes

Classes are held at my house (please contact me for address) at 10AM and 7PM

October 1 Basic Soap making

October 15 What to do with beans

If you have any bean recipes to share, please email them to me. You can use the "drop me a line" button. I will put them together and send them out as a handout.

PLEASE NOTE THE DATE CHANGE ON THE BEANS...I forgot I had a previous engagement then.

Did Pres. Hinckley prophesy the housing crisis?

A gentleman I know posted this on a board I am on. I asked if I could share it, he agreed. He actually said "share it with EVERYONE".

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President Hinckley prophesied the Mortgage Crisis?

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Okay gang, bear with me here. I was preparing a lesson for church last weekend on Helaman 6-12, which is known to many as a lesson on the Pride Cycle. It was very timely in light of it being the same week that wall street almost crashed, and we know this is in large part due to the sub-prime mortgage crisis we are still feeling the effects of. People either bought homes way beyond their price range, or people who had no right buying homes in the first place (based on income) got into mortgages they shouldn't have been granted.

So anyhow, I'm thinking about all of this, and the words from President Hinckley came to mind "buy a modest home and pay it off as quickly as you can" (paraphrased). I knew I'd heard him talk about it a few times in the past, so out of curousity I went to lds.org to see when he spoke of this.

I searched for talks containing the phrase "modest home" by President Hinckley. I got hits in the following years: May 1998, 2000, and 2001. So a little more than 10 years ago Pres. Hinckley started talking about the importance of buying a "modest home".

So then I wondered when the housing boom began. If I could find a graph showing the historical inflation-adjusted median home price in the US, I could see quite easily exactly when people started the frenzy of buying homes they couldn't afford. I finally found such a chart, and I was floored at the data. Take alook and see if you get the chills that I felt:

http://mysite.verizon.net/vzeqrguz/...ited_states.png

Aren't you glad we have a living Prophet on the Earth? I am! If more had listened to his words, I doubt we would be bailing out all the banks.

Soap making

I posted this on my personal blog and wanted to share this here. It is more on a personal side. You you don't mind.

I went to a soap making class last night. It was SO exciting! I bought a kit on Ebay about two and a half years ago. I never used it. I was afraid of the lye. If you go read about it, it makes you a wee bit weary. Like, I have five kids and that stuff could KILL them. I was put at ease last night. She demo-ed TWO batches and I got to help with one batch. WOHOOO! It seems SO fun! I am an instant gratification type gal though. You HAVE to let it cure for atleast TWO WEEKS if not longer! Oh man!

I went to Skinetics in Payson. http://www.skinetics.biz/index.htm Kim, the owner is such a great lady. I like essential oils and had wanted to go in. Everytime I would drive by I would try to remember the link she had on her sign. I always forgot. At Scott's September class a lady told me I should go in. I made a point to go in. I took my two youngest. I must have stayed about an hour. Her place is small, yet the company is wonderful! We talked EO, soap and makeup. She knows her stuff and wants to share her knowledge.

Kim, holds monthly classes. Obviously I decided to go to the soap making class. It was AWESOME! I went back today and bought some supplies to make soap. This might be a new addiction. UH OH!

Tonight, my mom and I are going to make soap. Lavender and Rosemary mint. Oh my house will smell so good!

Check out her site. She will have classes monthly...aromatherapy, soap making and tinctures. She is a VERY sweet lady and fun to work with.

More than you ever wanted to know about Rice.

I am gathering some info about Rice. With my research, you can make a better choice in your rice storage. I personally know very little about rice and decided to include some basic info that we probably know nothing about.

Rice Anatomy
Rice is similar to wheat where it has a hull, which must be removed. All rice has bran layers. Most of the common rice we use has the bran and germ removed, what is left is the soft endosperm. This would be similar to white flour (the bran is removed). What is left is the white rice that is commonly used throughout the world.

The bran and germ are high in vitamins, minerals, oil and various phytonutrients. Rice at this stage is a whole grain. We commonly call this BROWN RICE.

To replace some of the nutrients lost in milling, most North American processors apply a thin coat of thiamine, niacin, iron and folic acid to milled rice to produce what is known as enriched rice.

To recap:
Whole-grain rice (sometimes called brown rice): longer cooking time; more fiber; high in vitamins, minerals, oil and various phytonutrients; shorter shelf life which can be extended using cool storage temperatures.

Milled rice: shorter cooking time; enriched to restore nutrient value; longer shelf life.
Below are a few rice varieties, their qualities and some other info. I found these at http://www.foodsubs.com/Rice.html

Glutinous Rice = sticky rice = sushi rice = sweet rice = Chinese sweet rice = waxy rice = botan rice = mochi rice = Japanese rice = pearl rice Equivalents: One cup dried rice yields two cups cooked rice. Notes: Despite its name, this rice isn't sweet and it doesn't contain gluten. Instead, it's a very sticky, short-grain rice that is widely used by Asians, who use it to make sushi and various desserts. You can buy this as either white or black (actually a rust color) rice. Substitutes: risotto rice (works well in sushi) OR short-grain rice (This also works well in sushi, as long as you use white rice. Brown short-grain rice doesn't stick together as well.) OR medium-grain rice (Also good for sushi)

Jasmine Rice = Thai basmati rice = Thai jasmine rice Equivalents: One cup dried rice yields three cups cooked rice. Notes: Jasmine rice is a long-grain rice produced in Thailand that's sometimes used as a cheap substitute for basmati rice. It has a subtle floral aroma. It's sold as both a brown and white rice. Substitutes: basmati rice (Basmati rice has a longer grain, isn't as sticky, and takes slightly longer to cook.) OR popcorn rice OR patna rice OR other long-grain rice

White Rice= lacks the bran and germ, but is more tender and delicate. It's less nutritious than brown rice, but you can partially compensate for that by getting enriched white rice. Brown rice takes about twice as long to cook as white rice.

Brown rice = whole grain rice Notes: Many rice varieties come as either brown rice or white rice. Brown rice isn't milled as much as white, so it retains the bran and germ. That makes brown rice more fiber-rich, nutritious, and chewy. Unfortunately, it doesn't perform as well as white rice in many recipes. Long grains of brown rice aren't as fluffy and tender, and short grains aren't as sticky. Brown rice also takes about twice as long to cook and has a much shorter shelf life (because of the oil in the germ). Keep it in a cool, dark place for not more than three months. Refrigeration can extend shelf life. Substitutes: converted rice (less chewy, takes less time to cook) OR wild pecan rice OR white rice (Enriched white rich has less fiber, but many of the same nutrients.)

instant rice = precooked rice Notes: This is white rice that's been precooked and dehydrated so that it cooks quickly. It's relatively expensive, though, and you sacrifice both flavor and texture. White instant rice cooks in about five minutes, brown in about ten. Minute Rice is a well-known brand. Substitutes: long-grain rice (less expensive, more nutritious, takes longer to cook)

Converted rice = parboiled rice Notes: This is a good compromise between nutritious brown rice and tender, fast-cooking white rice. Converted rice is steamed before it's husked, a process that causes the grains to absorb many of the nutrients from the husk. When cooked, the grains are more nutritious, firmer, and less clingy than white rice grains. Uncle Ben's is a well-known brand. Substitutes: brown rice (more nutritious, takes longer to cook) OR white rice (less nutritious, stickier, takes less time to cook)

Below is a table I found http://www.pechsiam.com/allabout_nutrition.htm . It shows a few common rice varieties and the nutrients found. I was surprised even with the bran and germ removed the difference in caloric content was not much different. The dietary fiber was. **Blogger is not allowing me to insert this table so please see the link. HTML is not working properly with the table.


As found at http://providentliving.org/content/display/0,11666,7798-1-4224-1,00.html White rice will store 30+ years.

Longer-Term Storage—30 Years or More

Properly packaged, low-moisture foods stored at room temperature or cooler (75°F/24°C or lower) remain nutritious and edible much longer than previously thought according to findings of recent scientific studies. Estimated shelf life for many products has increased to 30 years or more (see chart for new estimates of shelf life). Previous estimates of longevity were based on "best-if-used-by" recommendations and experience. Though not studied, sugar, salt, baking soda (essential for soaking beans), and vitamin C in tablet form also store well long-term. Some basic foods do need more frequent rotation, such as vegetable oil every 1 to 2 years.
While there is a decline in nutritional quality and taste over time, depending on the original quality of food and how it was processed, packaged, and stored, the studies show that even after being stored long-term, the food will help sustain life in an emergency.
For tips on how to best preserve longer-term food storage products, see Longer-Term Supply.

I can not find a definitive answer on how long brown rice will store. I have read 6 months. I have a 6 gallon bucket of brown rice that has been opened in my pantry for about three years. I HAVE NOT found anything wrong with the taste. There are a variety of ways you can store it but the shelf life is by far much shorter than white rice. The issue is in the oils in it. This issue confuses me since wheat has oils in it found in the germ. It lasts for 30+ years also. I would follow the spirit on this. Also, I have heard the rancidity is only on the outside of the grain. It can be rinsed off. I have not had to try that. I do, however, rinse my rice, before boiling, maybe mine is rancid and I don’t know it.
I did find this:

http://www.survival-center.com/foodfaq/ff1-toc.htm
Brown Rice This is whole grain rice with only the hull removed. It retains all of the nutrition to be found in rice and has a pleasant nutty flavor when boiled. From a nutrition standpoint it is by far the best of the rices to put into storage, but it has one flaw: The essential oil in the germ of the rice is very susceptible to oxidation and soon goes rancid. As a result, brown rice has a shelf life of only about six months from the date of purchase unless given special packaging or storage processing. Freezing or refrigeration will greatly extend its storage life. It's also possible to purchase brown rice from long term food suppliers specially packaged in air tight containers with an inert nitrogen atmosphere. In this kind of packaging, (if properly done), the storage life of brown rice can be extended for years.

Making A rocket Stove

This is a GREAt way to cook with very little fuel. It seems like a simple design and fairly easy to build. I hope to make one for my family's use soon. You can boil water with a few twigs, no need for a full blown camp fire.

Do we share with those who aren't prepared? (Ensign 1976)

“I Have a Question,” Ensign, Oct 1976, 31–33

Questions of general gospel interest answered for guidance, not as official statements of Church policy.

Are the Saints advised to share their food storage items with unprepared households during crises of indeterminable length? The parable of the ten virgins seems to indicate not.

Vaughn J. Featherstone, “I Have a Question,” Ensign, Oct. 1976, 31–32

Bishop Vaughn J. Featherstone, second counselor in the Presiding Bishopric In the general conference welfare meeting on Saturday morning, April 3, 1976, I discussed this subject. My exact quote regarding that statement is as follows:

“I should like to address a few remarks to those who ask, ‘Do I share with my neighbors who have not followed the counsel? And what about the nonmembers who do not have a year’s supply? Do we have to share with them?’ No, we don’t have to share—we get to share! Let us not be concerned about silly thoughts of whether we would share or not. Of course we would share! What would Jesus do? I could not possibly eat food and see my neighbors starving. And if you starve after sharing, ‘greater love hath no man than this …’ (John 15:13.)

“Now, what about those who would plunder and break in and take that which we have stored for our families’ needs? Don’t give this one more idle thought. There is a God in heaven whom we have obeyed. Do you suppose he would abandon those who have kept his commandments? He said, ‘If ye are prepared ye shall not fear.’ (D&C 38:30.) Prepare, O men of Zion, and fear not.” (Ensign, May 1976, pp. 117–18.)

These are very strong personal feelings. They have come to me over the years as I have read the scriptures. In my humble opinion, the second greatest discourse ever was given by King Benjamin. In that discourse he discussed what our attitude should be.

“And also, ye yourselves will succor those that stand in need of your succor; ye will administer of your substance unto him that standeth in need; and ye will not suffer that the beggar putteth up his petition to you in vain, and turn him out to perish.

“Perhaps thou shalt say: The man has brought upon himself his misery; therefore I will stay my hand, and will not give unto him of my food, nor impart unto him of my substance that he may not suffer, for his punishments are just.” (Mosiah 4:16–17.)

You can see from the first two verses that the punishments of those who have not put away a year’s supply of food may be just. And so in our minds we may rationalize and suggest to ourselves that we have no need to share, but King Benjamin goes on to say:

“But I say unto you, O man, whosoever doeth this the same hath great cause to repent; and except he repenteth of that which he hath done he perisheth forever, and hath no interest in the kingdom of God.

“For behold, are we not all beggars? Do we not all depend upon the same Being, even God, for all the substance which we have, for both food and raiment, and for gold, and for silver, and for all the riches which we have of every kind?

“And behold, even at this time, ye have been calling on his name, and begging for a remission of your sins. And has he suffered that ye have begged in vain? Nay; he has poured out his Spirit upon you, and has caused that your hearts should be filled with joy, and has caused that your mouths should be stopped that ye could not find utterance, so exceeding great was your joy.” (Mosiah 4:18–20; italics added.)

What brother in the priesthood or sister in the gospel could possibly see a nearby family starving to death and feel that they were justified in withholding their substance? As I mentioned in my talk, I believe the question that we must all ask ourselves is “What would Jesus do if he were here and faced with this problem?” In his ministry, you will recall that he spent most of his time with those in poverty, the grief-stricken, the poor, the poor in spirit, the leperous, the blind, the maimed, etc. He said: “They that be whole need not a physician, but they that are sick.” (Matt. 9:12.)

I think herein we find the answer to the question posed above.

The part of the question relating to the five wise and the five foolish virgins may not refer to substance and physical wants—I think it rather refers to spiritual preparedness. I think the measure of whether we have sufficient oil in our lamps or not will not be determined by how much wheat we have in our basement, but rather, if we are keeping all the commandments of God. Are we paying our tithes and offerings? Are we loving our fellowman in that Christlike way the Savior would have us do? Are we filling our assignments in the Church and exercising our stewardship in that way which is appropriate and pleasing to the Lord? Are we pure in heart? Do we follow the prophet? Are we exercising righteous dominion in our homes? Are we actually committed and converted to the gospel of Jesus Christ and living those standards and principles? These are the questions I think we need to ask ourselves regarding whether our lamps have sufficient oil or not. I do not think it refers to the substance we have in our basements for a year’s supply.

Let me here conclude by repeating a challenge I offered in that same talk that we ought to have a year’s supply of food by April 1977. I mentioned that the Lord would open up the way to help us achieve that goal. Let us then recommit ourselves to reducing or eliminating our vacation if we do not at present have a year’s supply of food and use that money to buy our year’s supply. Let us spend part or all of our Christmas money on a year’s supply. Let us cut our recreation budget in half. Let us be very frugal and store the basics: wheat or grains of your community, salt, sugar or honey, dry milk, and water—these are the basics.

It is thrilling to live in a Church with vision, with charity and love, a Church that has a modern prophet to guide us. In his talk at the general conference welfare meeting, President Kimball referred several times to the statement by the Lord, “Why call ye me, Lord, Lord, and do not the things which I say?” (Luke 6:46.) It was very impressive and powerful as he said this over and over again. Why, indeed? May the Lord bless us to call him Lord, Lord, but also to do what he asks us to do.

Mediterranean Chicken and Lemon Soup

I have downloaded a 215pg cooking with food storage book. I decided to try a few recipes out of it. The first one I made tonight was

Mediterranean Chicken and Lemon Soup
2 cans chicken broth (I used 2cups per can)
1/2c. long-grain white rice
4 T. dehydrated carrot
1 can chicken chunks, drain
4 T. dehydrated peppers
1/4 c. lemon juice
1/4 t. garlic powder
1 can evaporated milk, divided
1 T. cornstarch
1 t. basil

BOIL broth in medium saucepan. Add rice, carrot and peppers; cook until rice is tender, about 20 minutes. Stir in chicken, lemon juice and garlic. COMBINE 1 tablespoon evaporated milk and cornstarch in small bowl; stir into soup. Gradually stir in remaining evaporated milk. Bring to just a boil, stirring occasionally. Remove from heat. Stir in basil before serving.


I used boullion instead of broth. I also used fresh carrots and peppers (I have a garden silly to use dehydrated). I also substituted garlic powder for two cloves of fresh garlic. OH, I used calrose rice too, that could be why it is a thick soup.

I was impressed, my kids were not though. If you are interested in the cook book, drop me a line. It is in WORD format.