Comforting Children

Comforting children during times of emergency:

1. Reassure children by hugging and holding them.
2. Provide age appropriate information.
3. Keep them busy & optimize a sense of control. (A significant problem for all ages is a feeling of being out of control). Involve people in tasks that will help them feel part of restoring order & keeping their minds on doing something productive.
4. Praise & recognize responsible, helpful behavior.
5. Sing cheerful songs
6. Tell stories
7. Play games
8. Draw pictures & talk about what they’re drawing (kids will often express emotions through rawings).
8. Talk about what they will do when it is all over (call Grandma, play with friends, go out for ice cream together).


Having some items on hand will help children:

1. Individual Flashlights or light sticks— this will provide comfort, control, and a source of fun.
2. Paper & Crayons (for drawing, games, & writing to those not there such as grandparents & friends)
3. Treats
4. Balloons
5. Small toys
6. Picture of family
7. Photocopies of favorite primary songs (lighter then carrying the book and will help when you’re not in the state of mind to remember the words)

* A Comfort Kit containing these items make cute gifts from Grandparents, Aunts, etc.

Wood

- Wood needs to cure for about 1 year before burned (depending on weather and type of wood). Don’t expect to cut live trees for an immediate fuel source. (Preparation is a key to provident living)

http://www.woodheat.org/firewood/firewood.htm

This is a great website for info. on how to choose, split, stack, and burn wood.

I'm Prepared, but others are not...

What is our role when a general emergency arises and our family has already prepared and planned adequately, while others have not?

Have you ever wondered this? I have.

I found answers in an article written by John H. Cox in the Ensign.“I Have a Question,” Ensign, Apr. 1993, 53
http://www.lds.org/ldsorg/v/index.jsp?vgnextoid=2354fccf2b7db010VgnVCM1000004d82620aRCRD&locale=0&sourceId=d9119209df38b010VgnVCM1000004d82620a____&hideNav=1

Save Energy - Save Money

* Did you know that some power companies will give you a rebate for purchasing Energy Star Appliances? BGE rebates range from $50-$75 for refrigerators, freezers, and clothes washers. You also save energy & water (which saves cash) over the lifetime of the appliance. For more info. go to www.BGESmartEnergy.com or contact your supplier.

* Look for a spot in your home where you can hang items such as Levi’s or towels after laundering them. To make them soft after line drying, just pop them in the dryer for 5 min.

*Switch from regular incandescent light bulbs to CFL bulbs. They cost more initially, but save $ in the long run and use a lot less energy in the actual manufacturing process - which benefits our earth. According to BGE, both Costco & Home Depot sell these for less because they have teamed up with the power companies. If you aren't used to the whiter light they produce and are using a light fixture with multiple bulbs, just mix standard bulbs with CFL’s to maintain a warmer glow.

Bean Recipes

White Chili

1 lb white beans (I often use great northern but I've also used navy beans)
1 C chopped onion (I try to remember to chop it up and simmer with the beans.
Sometimes I forget and just sauté the onion and garlic together later.)
1-2 Cloves garlic (can use garlic salt or powder)
3 Bullion cubes
2 t cumin (or more to taste)
1 C sour cream
1 small can diced green chilies
Optional: Add chicken
Soak beans overnight. Drain and rinse in morning. Put in large pan, cover
with water and bring to a boil then simmer for a few hours. Add everything
except for chilies and sour cream. Just before serving mix sour cream,
chilies, and small amount of bean liquid together. Pour into pot of beans.
Serve. We like it with tortilla chips and a little cheese. Enjoy. (Good even without sour cream. Makes a good chip dip if served cold w/ cilantro on top).
- Cori H.


Black Bean Salsa Salad

2 cans black beans drained (or cooked until tender)
2 cups kernel corn
1 yellow or red bell pepper, chopped
1 medium red onion, chopped
2 large Roma tomatoes, chopped
3/4 cup fresh cilantro, chopped
1/3 cup fresh parsley, chopped

Toss these ingredients together.

Stir the following in another bowl, then pour over bean mixture to coat.

2 fresh jalapeno peppers, seeded, chopped (optional)
2 cloves garlic, minced
2-3 Tbl. lime juice, to taste
1-2 Tbl. ground cumin, to taste
1 Tbl sugar
1 tsp salt
Pepper to taste
1 tsp dried oregano

Serve immediately over shredded lettuce w/ corn tortillas. Garnish w/ lime wedges.


Mock Tuna/Chicken Salad

1 Cup canned chickpeas (or cooked until tender)
1 stalk celery, chopped
1/2 small onion, finely chopped
3 Tbl. mayonnaise
Salt and pepper to taste

Mash (until slightly chunky) chickpeas in a small bowl. Add remaining ingredients and stir. Serve on croissants, sandwich bread, pita bread, or topped with lettuce, tomatoes, or sprouts. Serves 3.

Mexican Layered Salad From the Kitchen of Karen B.

1 16 oz. bottle Hidden Valley Spicy Ranch dressing (use regular ranch dressing if you like things a little milder)
8x8 pan of cornbread
1 bag romaine salad
2 med tomatoes, chopped
6 green onions, chopped
1 can black beans, drained & rinsed
1 can Del Monte Fiesta corn, drained
1 pkg. Kraft Mexican Four Cheese blend shredded cheese
1 pkg. Perdue Short Cuts chicken strips, Southwestern style (optional)
1 bottle Hormel real bacon bits, or 6 strips bacon, crumbled

Assembly:

Drizzle about 1 tablespoon salad dressing in the bottom of a large salad bowl. Crumble one-half of the cornbread into the bowl. Top with one-half of the lettuce. Add one-half of each of the remaining ingredients in the order shown above. Drizzle one-half of the salad dressing over the top. Repeat layers, starting with the remaining cornbread and ending with the remaining salad dressing. Refrigerate at least 30 minutes before serving.


Bean Salad From the Kitchen of Elinor W.

One bag of cooked brown rice
15 oz. can black beans, rinsed
11 oz. can Mexi corn, drained (this is just corn with bits of sweetred pepper for color)
4 green onions thinly sliced
2 tsp. dijon mustard
1/2 cup Ceasar dressing

Mix and serve.


Greek Isle Pasta Salad (using items from the garden and food storage)
From the Kitchen of Bente
3 C. Bow-tie pasta, uncooked
2 C. baby spinach or 1/2 C. fresh parsley
1 Cup cherry tomatoes
3/4 C. drained canned chickpeas rinsed
1/2 C. Kraft Greek Vinaigrette Dressing
1 Cup canned chicken pieces drained (optional)
1/2 C. sliced olives

Cook pasta as directed, drain, & place in bowl. Add remaining ingredients & toss lightly. Cover & refrigerate until ready to serve.

Wheat Cereal

Wheat Cereal

Rub crock pot walls with 1 tbsp. of butter. Add 2 cups water to 1 cup wheat and 1/2 tsp. salt (optional). Cover and cook on low 8-9 hours.
or
Put 1 cup wheat per person being served to 2 cups water in a saucepan. Bring to boil, allow to boil for 10 min. or whenever you remember to turn it off! Let sit in water overnight. In the morning, reheat. Serve with milk and honey or sugar. Kernals should have split open and become soft. The longer they cook the better the cereal.

Creamy Wheat Cereal

Bring water to a boil. Add a pinch of salt if desired. While briskly stirring with a whisk, add whole wheat flour until moderately thick. Allow to cook for a few more minutes. Serve with milk and honey or sugar. *Using Cracked Wheat flour instead of whole wheat flour will add a variety to the texture.

Bread Recipes

Bread Recipes

Provident Living Wheat Class October 2007

Cyndee's wheat bread:

4 cups very hot milk/water ( I add powdered milk to recipe)
1/3 cup oil
1 Tbl. salt
1 cup honey
1/2 cup vital wheat gluten
3 Tbl. yeast
2 cups white flour
10 cups wheat ( I use hard white wheat)
2 Tbl. Dough enhancer
3 eggs
Knead for 10 minutes and add the dough enhancer for the last 2 minutes of Kneading. Put immediately into greased bread tins. Makes 4 big loaves and 1 or 2 small loaves. Let rise on the counter with a tea towel on top until double in size. Could be 30-45 minutes. It depends on the temperature of your room.
*I have made this bread with and without the wheat gluten and the dough enhancer. It seems like they taste the same, but it never crumbles when I use the wheat gluten. That helps for sandwiches.
Bake at 350 for 30 minutes. Check the small loaves after 20 minutes.


Catherine's:

Here is the recipe I use...I use the kitchen aid, and always activate my yeast in the 2 cups water with 1/3 cup sugar, then all else as written.My personal hint to a fabulous wheat bread is keep the dough VERY STICKY!Enjoy!HONEY WHEAT BREAD
2 1/4 oz. pkg. dry yeast2/3 c. honey1/4 c. vegetable oi1 eggl2 c. warm water3 c. whole wheat flour2 to 3 c. bread flour
Dissolve yeast in 1/2 cup warm water in large bowl. Stir in honey, oil, remaining water and wheat flour. Mix until smooth. Stir in enough bread flour to make dough easy to handle. Knead 5 to 10 minutes on floured board. Place in greased bowl, cover with a towel. Let rise until double in size.
Punch down and divide in half. Flatten into a rectangle and roll to form a loaf. Place in 2 greased 9 inch loaf pans. Allow to rise to top of pan.
Bake on low oven rack at 375 degrees for 35 minutes. Freezes well.


Cori's:

Both of these recipes can be altered to use wheat. I started by just adding one cup of wheat flour for awhile and letting my family get used to that. We've only made it up to half and half, and I have one that still preferrs white, so I haven't had the kind of success I was hoping for!

Roll/Pizza Dough recipe
2 C. hot water (I let the tap water run for a minute or two until it's nice and hot)
1-2 T yeast (I don't really measure but I think 1T is probably fine)
1/4 C sugar (sprinkle over the yeast and water to make the yeast sink to the bottom)

Let sit for a few minutes until yeast bubbles back up to the top.

Then add:
1 egg
1/4 C oil (I use melted butter sometimes)

Then add:
6 C flour (I add the first 3-4 cups at once and stir until mixed together well. Then I gradually add one cup at a time until dough is slightly sticky, but not sticky enough to stick to my hands)

For rolls:
Roll into a circle and cut into triangles with pizza cutter. Roll up like crescent rolls. You really don't need to let them rise again but you can if you want. Bake and 350 for approx. 15 minutes.

OR:
Roll into little balls. Place on cookie sheet and let rise about 1/2 hour. Then bake at 350 or 375 for 15-20 minutes.

For Pizza:
Divide dough into 2 sections and roll out as you would for pizza dough.

*This is my fast recipe so I don't let it rise very much. Usually by the time I'm done working with it, it's risen about as much as I need it to.

Bente's Wheat Bread

Mix:
2 cups warm water
1 Tbsp. yeast
1/4 tsp. sugar
Mix gently. Let sit for 5-10 min.

In mixer combine:
2 tsp. salt
3 Tbsp. vegetable oil
3 Tbsp. honey

Add yeast mixture. Then add:
1 C. whole regular oats (or quick oats if you don't have whole)
2 1/2 C. wheat flour
2 C. white flour

Knead 6-8 min. Let rise once in bowl covered with a damp towel. Remove from bowl shape into 2 loaves and put in greased bread pans. Let rise again. Bake at 375 degrees for 35-40 min.

Hints:
Knead 6 min. if using spring white wheat
Knead 8 min. if using red wheat
I like to double this recipe and use the larger bread pans to make 2 big loaves instead.



French Bread (Bente’s):
This is a fast bread to make because it doesn’t need to rise twice.

2 1/2 C. Hot Water
2 Tbl. Yeast
3 Tbl. Sugar
1 Tbl. Salt
1/3 C. Oil
6 C. Flour

Combine water, yeast sugar, salt, and oil. Mix in flour. Let dough rise for 30-50 min. Shape into 2 loaves. Let rise for 5 minutes. Place on a greased cookie sheet then bake at 400 degrees for 30-35 min or until brown. Sometimes I like to place tin foil over the loaves the last 10 min. of baking to keep a light color.

Susquehanna's Section 89 Enrichment Group

Susquehanna Word has started an Enrichment Group focusing on the "Do's" of the Word of Wisdom. Their meetings are fabulous and they have extended our Sisters an invitation to attend. Check out their blog at http://www.section89.blogspot.com/ - it's worth your time. Here is what they are doing next:






Next Meeting written by Tiffany
March Grains. subtopics: learning the nutritional value of different grains, How to use your wheat, Grinding and using other grains, Incorporating more whole grains into your diet. Our next meeting will be on March 10th at 7 PM at Marjorie W's house. Woo hoo!Please bring your two vegetarian recipes to share with the group: typed up on one sheet and 15 copies. (You can get your copies done at the church because it is for enrichment if you would like) If you would like to actually bring a dish for us to sample -- that would be great! The month's reading is on the sidebar. You may be curious about the Ensign Article I linked as a reading. It isn't completely related to the Word of Wisdom or to grains but I was prompted to add it. I feel like this time of year is very difficult on our mental health. Maybe I speak for myself only! I read that article and there is a section of it that talks about the link between depression and diet. I know this can be true. Not only do we not feel mentally at our best when we don't feel comfortable in our bodies but also the food we eat can play a major role in how our brains operate and function. I hope this article can inspire us with ways to get out of any winter-y downs we may be going through, whether it is through diet or elsewhere....(go to their blog http://www.section89.blogspot.com/ for the article title)

Where do I begin?

Preparedness comes one step at a time. Set one goal today and don’t worry about what else needs to be done until you’ve accomplished the first goal.

Here are some examples:
*Purchase an inexpensive first aid kit and put in car trunk
*Find a back pack, tote, or even a garbage sack for next week and start throwing 72 hour kit items in as you find them
*Skip one dinner eating out, stay home instead and use that money towards preparedness
*Throw 3 extra items in grocery cart reserved for storage—repeat each week
*Identify a location away from home where family could meet—talk to family about it
*Designate a small portion of a tax return or Christmas gift money towards food storage

Food Storage Tips

What does hand sanitizer have to do with storing water?

Storing Water: Keep liquid hand sanitizer to use instead of washing hands when water is scarce. This will reduce the spread of disease and can easily be transported. Store paper plates, cups, etc. to save dishwashing water and time.

Rotating Powdered Milk:
Prepare a gallon or so at a time. Mix it in to regular milk at a ratio of 1:3. Powdered milk changes flavor over time, so use before the expiration date & your family may never notice the difference!

Avoiding Waste:
There are many foods you’d be grateful for in an emergency, but don’t necessarily eat them on a
regular basis (canned yams?) or perhaps you need to store more for emergencies then you’ll use in a regular year (shortening?). My suggestion is to plan on donating them to a food bank before the expiration date. Many communities have annual food drives (ask the scouting program) that remind me to do this. If the food bank provides receipts, you may be able to deduct what you donate on your taxs.

Preparing Beans:
To save time, it’s helpful to make up a big batch (or two) all at once. Then separate them into freezer zip lock bags, use a permanent marker to write the date on the bag, and pop them in the freezer.

Children's Food Portion

Children eat more then you think! Below is the percentage of an adult's food storage needs that should be stored for a child (except milk).
0-3 years old = 50%
4-6 years old = 70%
7-10 years old = 90%

(Taken from www. providentliving.org)

Maryland Cooperative Extension Services

County Extension Services
http://www.extension.umd.edu/

Offers helpful hints on gardening, pruning, lawn maintenance, canning, and freezing. Look under the “publications” listing for hundreds of helpful articles written by experts.

For exclusively gardening information or to submit gardening questions online go to: www.hgic.umd.edu

You can also call and speak to a Master Gardener
FREE (asking silly questions is OK!)
M-F 8 am-1 pm
1-800-342-2507

Time Management

Contributed by Elinor Wine


Time- What do we do with it; Where does it go? Time is a quantity that is often hard to manage. We are responsible for what we do with the time we are given here on earth. We are stewards over how we spend our time.

Some techniques to manage our time are the following:
1) It is wise have a notebook, planner or other device that you keep all your notes and to do lists in. Have only one. This way, you have all your various commitments and tasks together which helps prevent overlap, duplication or lost information. This is true for both church commitments as well as work or personal items.
2) To minimize being overwhelmed by the information we are bombarded with daily such as emails, texts, voice mail, or regular mail the 4 D’s can help. For EACH piece of information you encounter, decide whether to:
* Discard it – decide right then whether this is worth your time. If it is not, throw it away. If it is, then either:
* Delegate it- make a note about who this information should be delegated to and make a time to have a conversation with that person
*Decide when – make a similar note about when you want to act on/study this information in greater detail or
* Do it-take time to handle the information right then and get it off your plate
3) Realize that each person has a natural rhythm that their bodies follow. Some people are morning people; others evening; others night. Regardless of when you do your best work, know that it is natural to have times during the day when our energy is highest and other times when it is lower. Do the harder tasks of your day when your peak energy is highest – when your energy lags, take care of the more mundane tasks like email, phone calls, etc. My own experience is that if I do the “hardest” jobs first, I don’t have them hanging over my head and I am able to enjoy the rest of the day free from the stress of those tasks.

When we manage our time effectively, we become better masters of ourselves. I am certain the Lord would be pleased with that outcome.

Lessons learned from a 72 hour backpack…

Once a year for General Conference, our 72 hour backpacks are lifted off their shelf, dusted off, and the contents spilled out onto individual towels with strict threats for anyone who removes anything outside of that perimeter. The kids dig through the edibles and enjoy listening to conference while making themselves sick on energy bars, nutrition drinks, crackers, and tuna. This year we were especially excited about the fact that nothing had expired or gone rancid from the last time we had checked them, so we weren’t going to have to throw things away and loose money. With that thought in mind, we decided that we should seize the day and eat nothing but what was in our packs for the 48 hours of conference weekend. What a memory! Lasting visions of everyone circled around the table heating up a can of corn on Sterno cans will stay with us for a lifetime. We passed around the flavored oatmeal packets and used our 12-in-one tools to lift heated cans of water off the flame. I share all of this so that you can learn what we learned with less effort and in time to not repeat our mistakes.

Here are the lessons learned:
· A can of corn, although usually detested, was so desirable after not having any fruits or vegetables for 24 hours. Note to self – add more fruits and veggies!
· Lower the sugar content – we had added too many comfort foods.
· We had more than enough food, but wanted more water – change the ratio.
· Put expiration dates on everything, or at least the date you put it in your pack. Were our sterno can’s expired? Some of our hand warmers didn’t work anymore, etc.
· Sterno cans are great and everyone needs one in their pack – even the kids. They also need a “stove” above them in order to get enough oxygen to burn. You can’t just set a tin can on top and expect them to work and we didn’t have a plan. We got very inventive with what we had but learned another important lesson…
· 12-in-one tools are a must, and again needed in everyone’s pack.
· Wintergreen and peppermint lifesavers flavor everything in the pack, even packaged items. If you don’t want peppermint flavored soup in a pouch, leave out the peppermint candy.
· Vacuumed packed cereal would sure be nice for breakfast, even without the milk.
(Familiar foods are really nice, too much of unfamiliar foods make us sick).
· Foods without preservatives were nice. Definitely include nuts, dried fruit, canned fruit and veggies.
· A small doll in Kaia’s pack and some small rubber animals in Tabor’s will be as important as water or food to calm them in a turbulent time.
· A backpack with wheels might be nice… all that stuff and we wouldn’t be able to walk very far!
· Canned nutritious drinks like Ensure are great for filling you up and keeping you full.

The last idea we learned came from me not wanting to have to organize six backpacks by myself while trying to keep inquisitive minds and fingers from misplacing items. A week prior to this big event I had taken the list of perishables out of the front pocket of each person’s pack and gone shopping. All items were on hand. Once all of the old perishables were removed, I opened up the “store.” Each person was given their “shopping list” and could pick up 3 items from off the table (with mom being the clerk to control anxious fingers). They would then place them in a pile by their pack and come back for three more. When all items were “purchased” and by the appropriate backpack, I closed the store and packed the items in the packs. The store created another good memory that was forever placed in our minds and hearts. The longest lasting lesson our family has learned is that preparedness is fun and is a tradition in our home that we look forward to.