Saturday, October 31, 2009

Happy Halloween

Happy Halloween
The Barber Bunch

Friday, October 30, 2009

Food Storage Series- Salmon


1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
1 cup instant or quick-cooking rice
1 Tablespoon oil
1 lb. frozen stir-fry vegetables
1/2 cup prepared thick teriyaki sauce
1/4 teaspoon each sesame oil and ground ginger, if desired

Drain salmon and reserve 2 tablespoons salmon liquid. Break salmon into chunks, set aside. Prepare rice according to package directions. In pan or wok, heat oil over medium-high heat. Add vegetables and stir-fry for one minute. Stir in salmon liquid and teriyaki sauce. (Add sesame oil and ginger, if desired.) Add salmon; reduce heat to medium, cover and cook 4-5 minutes until vegetables are crisp-tender. Stir just before serving. Portion 1 to 1-1/2 cups rice into bowl. Top with salmon-vegetable blend.

Makes 2 to 3 servings.

Thursday, October 29, 2009

Food Storage Series- Salmon


1 egg OR 2 egg whites, slightly beaten
2 Tablespoons fat-free milk
1 teaspoon dried minced onion
1/2 teaspoon dill weed
1/4 teaspoon lemon pepper seasoning
1 cup soft multi-grain or whole wheat bread crumbs (about 2 slices bread)
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
1/2 cup favorite salsa, catsup, or Ranch dressing

Preheat oven to 350degrees. Spray-coat a shallow baking dish. In mixing bowl, blend egg, milk, dried onion, dill weed, and lemon pepper. Blend in bread crumbs, then salmon. Divide salmon mixture into 4 pieces. Shape each piece into a 4 x 2-inch mini-loaf. Place loaves in dish and lightly spray tops with cooking spray to aid browning. Bake for 25 minutes. Serve warm loaves with 2 tablespoons favorite sauce for dipping or topping.

Makes 4 servings (4 loaves).

Wednesday, October 28, 2009

Food Storage Item -Salmon


Cooking spray
1 small bell pepper, cored and chopped
1/2 cup chopped onion
1 clove garlic, minced
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
6 eggs
1/3 cup non-fat milk or water
2 teaspoons Mexican, Taco, or Fajita seasoning
1/3 cup shredded Cheddar or Jack cheese
1-1/2 cups chunky salsa

Preheat oven to 400 degrees. Spray-coat a 10-inch nonstick pan. Stir in bell pepper, onions, and garlic; sauté two minutes over medium heat. Add salmon. Beat together eggs, milk or water, and seasoning; pour over vegetables in pan. Cook over medium-low heat, omelet-style, until sides are set, about 4 to 5 minutes. Sprinkle on cheese. Transfer pan to oven about 5 inches from heat, covering handle with foil if necessary. Bake an additional 5 minutes, or until frittata is puffy and eggs are firm in the center. Cut into wedges; serve each slice with 1/4 cup salsa.

Kill a Bug Flu Juice

Fighting the Flu? Try this naturopathic remedy for

"Kill a Bug" Flu Juice

Put 1 head of peeled garlic, 1/3 cup sliced fresh ginger and 1 tsp of Cayenne Pepper into 1 quart of water.

Simmer for 15 to 20 minutes. Remove from heat.

Add 1 cup apple cider vinegar and 1/2 cup honey. Stir.

The garlic and honey fight off germs, the cayenne and ginger help you sweat out the virus and the vinegar boost your immunity.

Tuesday, October 27, 2009

Food Storage Item- Salmon

Welcome to another Food Storage Item Series

Salmon is a great food storage item but if you are like me you don't have a whole lot of recipes other than Salmon Patties like your Mom used to make.

So I searched a found a few good recipes I wanted to share with you.


2 packages (4.8 oz. each) pasta with four-cheese sauce
1/2 cup fat-free milk
1 package (10 oz.) frozen chopped broccoli
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
1 teaspoon lemon pepper seasoning

~In large saucepan, prepare packaged pasta according to low-fat directions, stirring in an additional 1/2 cup milk.

~Microwave broccoli on HIGH for 3 minutes, rotating occasionally and pulling apart to thaw.

During the last 3 minutes of pasta cook time, blend in broccoli, salmon, and lemon pepper seasoning, heat through.

Or a quick and easy variation that I thought of was this:

I store pre packaged rice mixes, Broccoli and Cheese being a favorite.
Mix a can of Salmon with prepared Rice Mix

Monday, October 26, 2009

Easy Food Storage Recipe

Peanut Butter Oatmeal Cookies
1 packaged Peanut Butter Cookie Mix
Whole Egg Powder
1. Mix 1/4 cup whole egg powder and with 1/2 cup water in bowl
2. Whisk until blended well
3. Add Peanut Butter Cookie Mix and 3 tbsp of oil
4. Mix. Mixture will be a little runny.
5. Add 1 to 2 cups of oats
( I added oats until the texture of dough was
more like traditional Peanut Butter Cookie Dough)
See the dough???

Ready for the Oven

And there you have it...... Peanut Butter Oatmeal Cookies

This recipe is great to use up and rotate items in your food storage

Fall Canning

Recently my Mother and Sister in Law
came over for a canning lesson.
We made some Spaghetti Sauce.

Today I made some Applesauce.

Thursday, October 22, 2009


My best friend closed her eyes today,
As her head was in my hand.
The Doctors said she was in pain,
And it was hard for her to stand.
The thoughts that scurried through my head,
As I cradled her in my arms.
Were of her younger, puppy years,
And OH...her many charms.
Today, there was no gentle nudge
With an intense "I love you gaze",
Only a heart that's filled with tears
Remembering our joy filled days.
But an Angel just appeared to me, And he said,
"You should cry no more,GOD also loves our canine friends,
He's installed a 'doggy-door"!
Rest in Peace Molly

Monday, October 12, 2009

Survivalism vs Preparedness

Survival is what you do in response to a threat; it’s the actions you take *after* the fact. You are forced to make decisions and take action, regardless of whether you know what to do or not. Once an event happens, every action you make will affect your outcome and whether you make it through safe or alive.

In contrast, Preparedness is what you do *before* an event; it’s the proactive steps you take in order to make your survival easier to achieve. If you have prepared enough, your chances of surviving increase. Learn what to do before you need to do it. Learn how to store your food properly, know which methods really make water safe to drink, know which gear to buy and which wastes your money.

“Surviving is the Art of Being Prepared.”

Saturday, October 10, 2009

Storing Fruits and Vegetables

Key Points:
While not critical for sustaining life, fruits and vegetables are a welcome addition to any food storage program for the health benefits, variety, and to help you save money on your day to day grocery shopping.

There are three different options for obtaining your preserved produce:
*Grow your own and dehydrate/can/freeze it yourself
*Purchase it in bulk and dehydrate/can/freeze it yourself
*Purchase commercially preserved fruits and vegetables

Growing Your Own Fruits and Vegetables

Learn to grow your own foods. This can range from just planting a peach tree and growing some tomatoes in a container, to a full-fledged farm-type situation.

Our favorite method to use for growing vegetables is square foot gardening which allows you to grow a LOT of veggies in a small space.

If you have space and don’t mind the mess fruit trees and vines can be a great cost-savings. You can also try to ask neighbors with fruit trees if you can pick their excess fruit.


Dehydrated fruit makes a great snack with things like banana chips, craisins, dried apples, etc.

Dehydrated vegetables are wonderful additions to soups/stews. Items such as dehydrated onions can save you time and hassle in your everyday cooking.

You can purchase a food dehydrator like this one, or learn to make your own here.

If you don’t want to go through the hassle of dehydrating foods on your own, you can purchase a lot of the items at stores like Emergency Essentials:


You can bottle a wide variety of things such as salsa, pie fillings, applesauce, juice, spaghetti sauce, almost any fruit or vegetable, pickles, all sorts of jams and jellies, etc.

If you can get fresh fruits/vegetables for free or at a significant discount, then canning them yourself can save you a LOT of money over cans from the store.

Home-bottled foods have less preservatives, taste better, and you can adjust the amounts of sugar you use to fit your family’s preferences.

Bottling can be a fun bonding experience with friends/family and also it is a great way to build up your whole year supply of items all at one time.

If you choose to purchase cans of fruits and vegetables, you can either purchase a extra few cans each time you shop until you have built up your year supply or stock up when there are good sales.


If you have an extra freezer then frozen fruits and vegetables are another great option. If there is a water shortage then you don’t want to have all your foods be dehydrated.

Freezing produce takes much less time and preparation than home bottling, and can often be done using less sugar or other preservatives.

If you don’t have home-grown foods, you can purchase fresh produce in bulk to freeze, or simply buy bags of frozen fruits and vegetables and try to use sales and coupons.