I know a lot of people wait to use long term food storage for a “real” emergency like when the power goes out but let me tell you there are A LOT of other “real” emergencies that will hit your family…more than just when the power goes out. Don’t get me wrong, I’m not saying you shouldn’t prepare for those times when the power is out. But if you think about it, right now there is a higher chance of a job loss, inflation, food shortages, etc. than there are of a tornado landing on your house….not to mention the all too common emergency of a child putting the empty milk carton back in the fridge leading you to believe you still have milk. 😉
Any “real” emergency is not being able to feed your family for WHAT EVER reason (it’s 5:30 and you need to have dinner on the table in 15 minutes, loss of job, increasing food prices, and yes, that natural disaster that will put your power out) and learning to use your food storage today and every day will help you prepare for those disasters so you can effortlessly transition to using your food storage with out putting your family on alert that there is something wrong. Think about it, you’ve seen how easy it is to use long term food storage, they are all basic ingredients that are in a myriad of different recipes…recipes that you’re cooking every day! In the summer when you go camping or are grilling meat in the backyard you’re practicing for when the power goes out. When you’re making cookies you can use beans, wheat, powdered eggs, sugar, oats, etc.
There is no good excuse for waiting to learn how to use your food storage every day (especially with countless benefits like: it will save you money, keep you healthier, bring your family in the kitchen more…which is where the most important conversations happen, etc.), AND when an emergency happens, you’ll be using it EVERY DAY…so why not start TODAY!
Start Today
- Decide and commit to start using your food storage today!
- Download my beginner recipe cards for the delicious and easy to make food storage recipes that will get you using your food storage TODAY! There are two for each main food storage category (wheat, powdered milk, beans, and powdered eggs) and the best news is all you need to make them is a blender!
- Visit my “Training: Cooking” page for more information on using food storage items (three month, long term, and pantry only cooking).
- Visit my “Tools” page for my most popular and useful downloadable handouts and how-to videos.
- Create a plan for using your food storage. (Now out! My food storage book “I Can’t Believe it’s Food Storage: A Step-by-step plan for using food storage to create delicious meals“)
Did you miss my other posts about basic food storage items? Get caught up!
Powdered Milk-With a bonus video about how to mix powdered milk and make it taste good!
Make sure you study up…there will be a quiz on Wednesday! Kidding…well…sort of 😉 …you know I always have fun things on the horizon!
This is unrelated to this post – but I wanted to thank you for the great site and share what we’ve been doing with your recipes. My kids are baking a storm for 4H using your recipes and there are some fun pics on my blog. Thanks again!!
I can only speak as a non-LDS but this site has been really really informative. I live in a huricane prone part of New England and in the year I’ve been reading your blog/site I’ve done a much better job of food storage than I did pre-9/11.
9-10-01 I was pregnant with my 2nd child and had my 1st still in pullups. My idea of food storage was an extra box of granola bars, dried milk and enough crackers and chicken noodle soup to last a weekend of sickness. On 9-11 I was actually in walmart when the 2nd plane hit new york and was buying extra diapers (small and large) and buying canned stuff because I knew what ever what happening was bad. After that the government said to have at least 2 weeks of supplies on hand – we had probably 2 weeks of shampoo in our house. I told my husband this would all be changing and he was ok with that.
We now have a solid 3 months of foods in the house and feel much more confident in emergency prep.
This site has made me step it up a notch – THANK YOU!! Now my goal is to head into 6months of foods and water.
So great ! Thank you both for sharing your experiences! I love IT!
I just made your blender pancakes this morning – they are my new favorite! I had to add a bit of extra flour though, is that normal?
I don’t know if you have seen this recipe but I thought it would be right up your alley.
Baked Oatmeal
From: My Kitchen Cafe
6 cups oatmeal (you can use quick or rolled – quick gives it a smoother texture)
2 cups brown sugar
1 cup oil
2 cups milk
4 beaten eggs
1 tablespoon baking powder
2 teaspoons salt
Preheat oven to 350 degrees. Mix all ingredients together and pour into a greased 9X13-inch baking pan. Bake for 20-25 minutes, or until a toothpick comes out clean. Serve warm with milk and fruit… or not.
I have halved the recipe and it works great, but I do suggest making the whole pan…it is great for days!
Note: I use unsweetened applesauce instead of oil and cut the sugar down to 1 cup and it is still sweet. One time I even forgot to put in the sugar and we just sprinkled it on top.
Crystal,
Can you use dehydrated celery in your chicken salad. I was wondering if the celery would be all limpy and wet. I want to order some celery but need your advice on how well it does in salads as well as casseroles.
Thanks…loved your series on Long Term Food Storage!
the celery would be limpy and wet….well sort of. It won’t be as crisp as fresh but I think it would work okay in a pinch in salads.
I finally understood the difference between instant and non-instant powdered milk! Thanks for the videos! They are awesome! 🙂