Friday, October 4, 2013

If you live in the Phoenix area, I'll be appearing with Glenn Beck at the Raise the Standard event at the Comerica Theatre on Oct 11th.  The pre-show is from 5:00 to 6:00 pm and the main event is from 6:00 to 10:00 pm.  I'll also be presenting my 1 hour class on Oct. 12 at 9:00 and 11:00 am at the Clearview Cultural Center  1355 S. Clearview St Mesa, Az 85209. More information on the Raise the Standard event is available online.  Wendy

Monday, January 16, 2012

SPANISH TRANSLATION:
The booklet on food storage is now available in Spanish thanks to a translation by Adela Illera from Seville, Spain. If you want a copy, please email me at wdewitt22@gmail.com and I will forward it to you. Please let me know if you want it in both English and Spanish. Thank you Adela!! Wendy

Tuesday, July 12, 2011

I've just become aware of a burn remedy that blew me away. My adult daughter received 2nd degree burns on her fingertips at girl's camp and the cook had her put her hand into flour for about 10 or 15 minutes. It stopped the pain! I looked into it further and have found numerous comments on the effectiveness of flour for burns. One writer said she used it when she burned her tongue. Keep a bag of flour in the fridge because the cold flour is supposed to work even better! Who knew??
(Note: I've already received several rather terse comments about this being a hoax and I shouldn't be spreading it. I have a first hand (no pun intended) account of how a very safe (come on...it's flour) very cheap burn remedy worked for a family member and I have no problem sharing it. No one is obligated to use it...but I know next time I get burned, I'm heading for that cold bag of flour. Now...if I can just figure out if whole wheat flour works too!)

Friday, May 13, 2011

These are just some of the non-food items that I have in my storage:
antibiotic creams
bandaids
books on local plants
books for entertainment
can opener (non-electric)
candles
canning jars
canning lids (for bottling meats)
cayenne pepper capsules (good for ulcers, high blood pressure, stopping a cold)
cough drops
deodorant
dish soap
documents (copies of birth certificates, car/home ownership papers, etc)
duct tape, electrical tape
eucerin cream
excedrin
face creams/hand creams
games
garbage bags
gloves (leather work type)
hats (broad band to protect from sun)
hydrogen peroxide
matches
medications you may need
muscle rub
paper/pencils
paper or styrofoam cups/plates/bowls
paper towels
pepto bismol
plastic utensils
portable toilet/garbage bags
razors
rubbing alcohol
scriptures
sewing needles/threads
shampoo
shoes (sturdy walking/working shoes)
soap (bar, dish and laundry)
sun screen
toilet paper (average of 1 roll per person for every 5 days)
tooth brush/paste/floss
tylenol & tylenol pm
vaseline
vics vaporub (rub it on the bottom of your feet & cover with socks to stop a cough)






Thursday, April 21, 2011



You can save a lot of your fuel needs on those less than sunny days by using a rocket stove. (see previous posts) But you can save even more fuel by using a thermal cooker (pictured at bottom) or a wonder box. (pictured at top and middle) These are heat retention cookers. After you bring your food to a boil, remove the pot from the heat source and place it inside your thermal cooker or wonder box. It will continue to cook for 6 to 8 hours without any additional fuel. You can purchase a thermal cooker but you can make your own wonder box. It's a styrofoam filled bag with a lid which is also filled with styrofoam. (Using different sized pellets makes for the best insulation.) The size of the bag will depend on what size pot you're going to use. Check online for the many different methods of making a wonder box.

Saturday, February 5, 2011

Fats and oils are difficult to store in a long term supply, but your body needs them to stay healthy. I've exchanged oil with shortening in my storage because shortening has a much longer shelf life.
In January of 2006 (5 years ago) I bought vegetable shortening in 3 types of containers;
1) a hard metal can with a metal lid that had to be taken off with a can opener (which I don't think they make anymore)
2) a soft cardboard type container with an aluminum lining inside and an aluminum peel off lid protecting the product
3) a soft plastic container with a soft, white peel off lid protecting the product.
The shortening in containers 1 and 2 were still fresh but the shortening in 3 (the plastic container with the white peel off lid) was rancid.
(I was told quite a few years ago that shortening in the metal cans would last pretty much forever...so I'm going to wait at least another 5 years before I open another one of those.)
I can re-seal the good shortening that I've opened (and greatly extend it's shelf life) by melting it on the stove and carefully pouring it into quart canning jars while it's still hot and immediately placing the lids and rings on them. (I had 9 pounds of shortening and it filled 5 quart jars) Make sure the rims are free of any oil. As it cools, the lids should make that great "plink" sound and seal. If it doesn't seal, you can re-heat the shortening in the jar until it's quite hot and then replace the lid and ring. You can also vacuum seal the jars that don't seal after they cool. With the shortening in quart jars, you can see if they start to discolor and go rancid.
The Crisco brand shortening had the aluminum lined containers with metal bottoms and aluminum peel back lids. The WalMart house brand had the aluminum peel back lid but the container was made from the white plastic and was not aluminum lined inside.

Monday, January 3, 2011

You may want to look into artisan bread. Do a google search and put in artisan bread Zoe star tribune. This is a way of making artisan breads, french bread, bread bowls, pizza crust, pita bread, etc and it couldn't be easier. You literally put flour, water, salt and yeast in a bucket, stir it up and let it sit for 2 hours. Cut off a piece of the dough, shape it, let it sit for 40 minutes and bake. It's hot, home made bread with a crusty outside and soft yummy bread inside. You can even put the leftover dough in the fridge and make bread every day. Give it a try! Wendy