First Aid

Do you know first aid?

If you know first aid, you might be the one who saves another person’s life.

If you’re caught in a disaster, knowing first aid may save the life of someone you know and love.

Most of us assume that quality health-care will always be available. But during a disaster, first responders are overwhelmed. Phone and computer service may be disrupted. Transportation may be impossible. You may be on your own. Emergency organizations recommend that you be ready to care for yourself and your family for three to seven days. If you’re prepared, being on your own will be inconvenient and not a tragedy.

How do I start?

Good question. Here are some ideas for you:

  1. Get trained. I’m not suggesting that someone in your family take a paramedic class. Check out the Red Cross, Sheriff’s Office, or ask your employer about sponsoring a first aid class.In one afternoon or evening, you can learn first aid basics and the new rules for CPR. Yes, they’ve changed. You’ll need to repeat your training every two or three years in order to maintain your skills.
  2. The number one rule in any first aid situation is to always be mindful of your own safety. You can’t help anyone else if you become a victim. Don’t go where it’s unsafe to try and rescue someone. Don’t touch the body fluids (blood, vomit, pee…you get the idea) of another person without a protective barrier. A box of nitrile gloves should be one of the first items in your kit.
  3. Get a first aid kit, then make it better. You probably already have a variety of bandages, a pain reliever, and something for nausea. If not, start there. Don’t forget poop medicine, one to stop, the other to start. You know what I mean?  It’s good to have baby medicine in your kit, even if you don’t have a baby. They’re all over. Walk through a drug store and look around. What would you want in your kit if you couldn’t get to the store for three days to a week.
  4. Have a week’s supply of prescription medication. With insurance the way it is, that might be difficult. Usually, insurance will allow you to fill your medications up to a week before you run out. Try that. Keep them in their original bottles so if you need to fill them at a different pharmacy, all your information is on the bottle.

Start somewhere, start now

Sometimes we don’t want to think about bad things happening. But bad things do happen. If we do everything we can to be prepared, scary things aren’t so scary. Now is the time to start.


Coming up will be will be suggestions for pet care, specialty preparation, and important things you’ll need to know and have after a disaster.


 First Aid
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Can $5 Make a Difference?

5 300x225 Can $5 Make a Difference?

Can $5 make a difference?

Can $5 a week make a difference in my food storage plan?

Yes. $5 a week becomes $260 in a year to spend on food storage. But wait, there’s more….

I’ve been trying to figure out how to pay for my food storage, and I’ve found some great suggestions. Most of them are not my ideas, but come from people way smarter than me, including my mom.

Where can you find money to purchase food storage?

  1. Save the price of one or two lattes a week and put it into your food storage fund.
  2. Pack a lunch and put the money you would have spent for take-out in your food storage fund.
  3. Along those same lines, instead of eating out, plan to eat at home. You might know a friend or another family that you can invite over. Have a picnic. Have breakfast for dinner. Eating out once in a while is nice and sometimes necessary if you’re out of town. But cut back and spend the money you save on your food storage.
  4. Instead of planning a vacation this summer, plan a stay-cation. Stay at home and explore your area. Many museums have free first Friday, where the admission fee is waived the first Friday of every month. Some libraries or city summer programs have a free movie night once a month. Check out local parks, volunteer to walk dogs at the humane society (one caution, someone might want to come home with a pet), or give everyone $2 and go to yard sales on Saturday. Bonus points if you buy storage containers.
  5. Take a portion of your budgeted gift money for the year and buy food storage. (Imagine the surprise–“oh look, you got me 25 pounds of beans for my birthday–yea!”). Same for anniversaries and Christmas.
  6. Plant a regular or container garden or tap into your local farmer’s market for produce to eat fresh and possibly can or dry.
  7. Buy extra sale items to put into your food storage.

Get Real

It may be unrealistic to think you can store a month’s supply of everything you eat. Rather, look at your food storage as a food supply that will sustain you through a personal or community crisis. This means store “the basics” first.

What are the basics?

Rice, beans, oatmeal, and noodles are considered some of the basics. Add baking basics such as flour, cornmeal, salt, sugar, baking soda and powder, and yeast because if you can serve some kind of bread, muffin, or biscuit with a meal it can help fill people up all the way and it’s familiar and comforting. Flavorings such as vanilla, garlic powder, pepper, beef and chicken bullion add variety to meals. Other additions that could make meals more appealing include canned food such as meat, soup, sauces, fruits, and vegetables. Also handy are powdered eggs (I love Thrive powdered whole eggs-FYI, I don’t sell Thrive eggs, but I cook with them so I can safely eat the cookie dough) and powdered or canned milk. (Just so you know, my “basics” list includes chocolate bars. Don’t hesitate to personalize your list.)

Know how to cook the basics.

This may sound as evident as the nose on your face: know how to cook the food you’re storing. If you don’t know how to make a good pot of beans and a pan of cornbread, get a cookbook, watch a video, or ask your mother. When I was learning to cook, I experienced some epic fails. Failure is part of learning anything new. DO NOT QUIT TRYING!

Use your food storage items at least once a week.

Plan your menus to include one or two food storage meals a week. I’ve heard that children would rather starve than eat foods they’re unfamiliar with. Start now by exposing them to your expanded pantry so if an emergency does arise, they’ll eat what you have on hand.

Coming next…

Coming up will be suggestions for expanding what you store, including first aid supplies, pet supplies, and specialty supplies.

I’d love to hear your comments.

What does your “basics” list contain? If you have questions or comments, I’d love to hear them.

 Can $5 Make a Difference?
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Where do I put my food storage?

Where do I put my food storage?

Actually, this question has two parts:

  1. where do I find the space to put my food storage? and
  2. how can I store my food so I’m able to incorporate it into my weekly menus?

Good questions.

There are a few things I always do when I bring food into the house:

  • I always mark every package and can with the month and year I purchased it. I use a permanent marker and mark one end and the side of the package or can. (I do this because if I’m sticking the item in a bottom cupboard, I can see the dates on the top of the package. If I’m sticking it in a top cupboard, I can see the dates on the side of the package. Easy, peasy.)
  • I always use the older packages or cans first. That means when I get more of something, say chicken soup, I’ll pull all the chicken soup to the front of the cupboard, and put the cans I just bought at the back. That way my storage is continually rotated so nothing expires.

Now that everything is marked with the date it was brought home, and you know that the oldest items get moved to the front and the newest are placed at the back of the cupboard, the next question, where to put it?

I bottle tomatoes, fruit, and jam, and buy cans and boxes of food. I put the bottles on the bottom shelves. Why? Because if there’s an earthquake, the bottles don’t have far to fall so they are less likely to break. That means cans and boxes go on the higher shelves.When the kitchen cupboards are full, I start putting the bottles or cans in boxes and get creative. I have a book case full of bottles of noodles, salt, cornmeal, and boxed cereal. I have a metal shelf where I put jar boxes full of fruit and vegetables. The jam is stored in the bottom of mom’s china hutch.

When I had cases full of macaroni, rice, milk, wheat, and beans in No. 10 cans, my kids didn’t have bed frames, they had beds set on boxes of food. It was a bit tricky to rotate the cans of food as we needed them, but we seemed to manage. We put one layer of boxes in the bottom of each closet with a plastic tablecloth over the tops to keep the boxes clean. If you have a basement, put the boxes on a pallet or pieces of 2X4s in order to keep them off the floor to keep moisture from seeping up and degrading the cans or boxes.

It’s best if you don’t store food in a laundry room or bathroom. The humidity encourages cans to rust. Also, the heat produced by the dryer or shower can degrade the nutritional content of your food.Speaking of heat, it’s best not to store food in a garage or on a porch where the temperature varies from hot to cold to hot.

As you bring food into your home, start incorporating it into your weekly or monthly meal plan. Store what you use and use what you store. If no one in your house eats peanut butter, don’t store peanut butter. It will spoil, you’ll throw it away, and it’s a total waste of resources; money, space, and energy to move it around.

And finally, as you use something, put it on your grocery list so you can replace it. And because you’ve created a plan to increase your food storage, you will be adding extras every time you go shopping.

I know people (okay, one person) who makes an inventory with how many of everything she has. As she uses something, she marks it off the list so she ALWAYS knows how much of what that she has. I think this is a grand idea. It would make me stark raving crazy if I tried it, but it’s a grand idea, and one you might want to consider.


At least once a year, usually some time during summer vacation when my grandchildren are here, we clean out all the cupboards and formal and informal storage areas, and I re-inventory everything.

Ta-da! Now that you know what’s in your pantry, cupboards, and freezer, and you have a plan to expand your food storage, you can get creative in finding the perfect place to store everything so it’s easily found and used in your regular diet.

Good job!

In a couple days, I’ll give you some ideas on how to find the resources (money) to increase your food storage.

 Where do I put my food storage?
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Implement your plan

This is a milestone. You’ve counted the food in your cupboards. You’ve decided you want create a food storage plan for a week or a month, maybe even three months. You’ve created your list.

Here are some suggestions on how to get the things on your list without breaking the bank:

  • Copy canning. This means if you normally buy one can of tomato soup, and you have tomato soup on your storage list, then buy two cans. One for the pantry, and one for storage. You won’t copy can everything on your list, but you’ll be able to check off your priority items as they pop to the top of the list.
  • Shop the sales. I plan menus based on the sales. If there is a screaming sale on cheese, canned goods, or anything really, I’ll buy as much of it as I can. Usually there’s a limit listed of 2 to 4 items at a time. I’ll put meat in my seal-a-meal and stick it in the freezer to be placed on next month’s menu. Now, most of my storage and menus are based on whatever is on sale.
  • Buy in bulk. Yikes. This is a good idea only if you can eat 10 pounds of lemons (or whatever) before they go bad, or if you have a friend who is willing to split the bounty and cost.
  • If there’s a farmer’s market, a co-op, or a group that purchases food in season at a good price, join them. Ask around. Someone you know is involved or knows someone who is.

Implementation is an on-going process. You’re going to keep eat. You’ll need to grow food in your garden or buy it on a continuous basis. Keep your food storage program going and growing. Decide how much storage you have room and money for. I suggest at least a three month supply. We were out of work for six months, and I was able to feed my family out of our food storage until we got back to work. It was a such a blessing.

If you have questions, ask. If you have suggestions, I’d love to hear them.

In a couple days, I’ll let you in on some storage tricks, so you never have to throw anything away because it’s gone beyond it’s expiration date.

 Implement your plan
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Make a plan

Now that you know what you have, you can figure out where you want to be by making a plan to purchase the food you’ll  need for your new food storage program. If you don’t have a week’s supply of food in your house, that’s a good goal to start with. An important thing to remember is that you want to store what your family eats, and eat what you store.

Having said that, it’s a good idea to have some basics in the cupboard.

  • Canned milk stores well and is easy to cook with.
  • If all you have is prepared box cereal, you might want to consider getting a container of oatmeal, cream of wheat, or other hot cooked cereal.
  • Canned tuna or chicken is good to store. You can use it on sandwiches or cooked and served with noodles.
  • Hard candy, jerky, and granola bars are good to have on hand to fill empty spaces in hungry tummies.
  • Keep in mind that in times of stress, children and the elderly typically will refuse food rather than eat food they’re not used to. If you decide to store high calorie protein bars, be sure everyone will eat them before a problem arises and you need to live on your storage for a week.

I plan my menus on a monthly basis, staying flexible enough to adjust one or two meals if there’s a great sale on something. I plan main dishes, side dishes like rice or pasta, and vegetables into my evening menus. Breakfast is usually a smoothie of some sort. Often, leftovers fill the lunch slot. My menus are pretty basic. No one has ever accused me of being a gourmet cook, but if anyone leaves the table hungry, it’s their own fault.

Also, if I have a visitors and someone is philosophically opposed to eating what I’ve prepared, I have plenty of peanut butter and jam on hand for sandwiches. They’re allowed to get up and make themselves a sandwich. Then they come sit down and eat with the rest of us.

If you aren’t a menu maker, make a plan that works for you and your family. Write your plan down in your phone, in a notebook, in a special binder, somewhere you can access it frequently so it stays at the top of your brain.

Now that you’ve done your inventory and made a plan, it’s time to move on to step 3, implementation. More on this in a couple of days.

How are you doing with the process so far? Do you have some planning tricks you’d care to share? I’d love to hear from you.

 Make a plan
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Loaves and Fishes

When I started a food storage program, I was overwhelmed. I wasn’t sure what to store, how much I needed, and where I was going to put it. Another big question was how to fit buying extra food into my budget.

When Jesus fed 5,000 people, the first thing he asked was, “How many loaves have ye? go and see.” (Mark 6:38)

Counting loaves and fishes seemed an excellent place to start. I took an inventory of what I had in my cupboards and pantry, as well as the freezer.

While I was at it, I moved all the cans to the top cupboards, and the glass bottles to the bottom cupboards. The reason I did this was because I saw a picture of a family’s kitchen immediately after an earthquake. Earthquakes aren’t common here, but I just hate the thought of possibly losing my beautiful bottles of peaches and pears that I canned last summer because the jars fell out of the top cupboards.

So if you’re just starting a food storage program, it’s always a good idea to know what you’ve got. Otherwise, how will you know what else you need?

This is step one. It doesn’t cost any money. You can involve the whole family in the project. It’s a great jumping-off point for getting the whole family thinking about food storage in a safe, non-threatening way.

Steps 2 and 3 are coming soon.

 Loaves and Fishes
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Why should I store food?

Having an active food storage program isn’t a new recommendation. Many federal, state, and local emergency agencies recommend that every household have at the least a 72-hour supply of food and water on hand for each family member.

My grandparbottles 300x225 Why should I store food?ents planted a garden and put up food during summer and autumn in order to feed their families during the winter and spring until the next harvest. It was an economic necessity, at the time. Now, it’s a family tradition. There have been times in the past when it was an economic necessity for my family.


Why store food?

  • Food in your cupboard is a hedge against future inflation.
  • Unemployment happens. If/when it does, you can save your money for housing and power and still feed your family well.
  • Disasters happen in every part of the country. When they do, transportation stops and grocery shelves get emptied. Doesn’t matter how much money you have if there’s nothing to buy.
  • Transportation slow-downs, labor strikes, and other human difficulties can prevent food from moving from ports to warehouses to stores.
  • Droughts, freezing weather and other weather events, or animal and plant disease can all impact the food supply, short-term and long-term.
  • Power disruptions due to weather, aging infrastructure, terrorism, or an EMP (man-made or solar electromagnetic pulse which could take down the power grid) and will interfere with…well, just about everything
  • War, pandemic illness, civil unrest, and the list goes on….

How likely are any of these events to happen? Some of them are happening right now in the world.

Do you have food storage? How does it work for your family? I’d love to hear your ideas.


Getting started on a food storage program is as easy as 1-2-3.  The next article: Step 1 — Counting Loaves and Fishes, Inventory What You Have

 Why should I store food?
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September Salt

Emergency Preparedness Goal

  • Add $20.00 in your “Cash Stash” location.  Doesn’t it feel good to save like this?
  • Cooking Utensils
  • First Aid Kit, Manual & CONSECRATED OIL
  • Free First Aid Guide
  • Compass
  • Flares

Food Storage Goal

  • Salt


Take the time to reevaluate your preparedness plan.  Have you let things slip this summer?  Is it time to get back on track?  What can you do to have a big bite out of preparedness by the end of the year?

September Tips For Success

Recommended amounts to store: 5 pounds per person.

Storage tips

Storage life for salt in indefinite.  So long as you do not let it get contaminated with dirt ot whatever, it will never go bad.  Over time, iodized salt may turn yellow, but this is harmless and may still be used.  Salt will absorb moisture if it is not sealed in an airtight container.  If it does absorb moisture and cakes up, it can be dried in the oven and then broken up with no harm done.

Uses for Salt

Salt may be used for the drying to increase the storage time of some foods, such as fish.  Salt and water brines may be used to prevent the growth of spoilage organisms in some foods.  Excess salt may be washed away before the food is used.

Other not so common uses for salt

Salt and cold water to remove bloodstains.  Sprinkle salt on a spilled raw egg to make clean up easier.  Salt sprinkled in crack on driveway can help prevent weeds from growing through.  Salt is deadly on garden slugs.  Salt can be used as a gentle abrasive to clean sinks and counter tops.  Salt is an excellent suds reducer.  If you have put to much detergent in either the dishwasher or washing machine, sprinkle in the salt and watch the suds instantly disappear.

Different kinds of salt

  • Table Salt is the most common type of salt.  It comes in two varieties:  Iodized and non-iodized.  There is an ingredient added to it to absorb moisture so it won’t cake up in damp weather.  This non-caking agent does not dissolve in water and can cause cloudiness in whatever solution it is used in if a large amount is used.  In canning it won’t cause a problem since there is very little per jar.  For pickling, though, it would be noticeable.
  • If you are storing salt for this purpose, you should choose CANNING SALT.  This is pure salt.  It can usually be found in the canning supplies section of most stores.  It is generally about the same grain size as table salt.
  • Rock Salt comes in large chunky crystals ans is intended for use in making Ice cream.  It has also been used in icing down watermelons.  Rock Salt is not generally labeled as “food grade”, so it is best not to use it for this purpose.  Rock Salt has also been useful in melting the ice on your sidewalks in the winter.

Remember to “Savour” each moment!

 September Salt
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Brilliant Edible Rainbow Beauty

rainbow foods picture 150x150 Brilliant Edible Rainbow Beauty

Taste the Rainbow Daily

I have always loved the story of Noah’s Ark, probably because of the animals and the beautiful rainbow promise. As a nutritionist I have studied food, spices, chemicals and reactions in the body. I am so amazed at the value that is in the most colorful foods! Red tomatoes and pink grapefruit, orange yams and mangoes, yellow pineapple and squash , green spinach and kiwi, blue berries and eggplant, lavender cabbage and , indigo beets, violet endive, and white jicama. The healthiest foods naturally have the colors of the rainbow. So taste the rainbow every day (and no. I don’t mean skittles.) for a helpful list of fruits and vegetables from the rainbow North Dakota State University has a fantastic list.

Color also plays an important part in our emotional health. Many studies have shown that colors can make us feel calm, energized or open to learning. Interior designers and artists understand how color can affect moods, feelings and emotions. Color can be a powerful tool for communication, signaling action, influencing mood, or causing physiological reactions. Certain colors can even increase metabolism!

All this thought and talk about rainbows has made me think of our creative energies and our power to achieve and succeed. I believe each of us is filled with a desire and ability to create.

Each of You have a Huge Gorgeous Brilliant Rainbow Beauty inside you! So as your eating your rainbow and noticing how you feel around different colors please remember you are amazing!!!

Use your imagination and creativity to change the way you look at the food in your world. Enjoy the tastes, textures and feel of food. Try new foods. Experiment with your taste buds. I believe you will discover healthy foods that you really love.

Food is fuel for the body. When we eat the right fuel our body can function at its optimum. Seek out the foods that are healthy that you haven’t tried. Prepare the foods you think you do not like, in different ways to find ways you can enjoy them. By adding a few new colorful fruits and veggies to your diet daily (grains too) you will start to see and feel a difference.


Enjoy your Rainbow!

skewer fruit rainbow 150x150 Brilliant Edible Rainbow BeautyI found my pot of gold at the end of my rainbow-getting money writing blogs. If you’re interested just click here to see how I do it.

Do you already blog or have your own website?

Join now !

I can show you how easy it is to get traffic to your blog and/or website(s).

lorisue 150x150 Brilliant Edible Rainbow Beauty

Love and hugs


Majestic Mastery

 Brilliant Edible Rainbow Beauty
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