Being Prepared Brings Peace

Dear Friends,

I have always said it is better to be prepared and not need to use your kit than to need an emergency preparedness kit and not have it. Have you been procrastinating about putting together one?

When I was a young mother, I read a cookbook by a precious Mormon lady who taught how to build a pantry that would protect her family for two years. Having never even known about the Mormon faith I really didn’t understand the reason behind this. Now that I have been acquainted with their religion I know the reason is to protect the family. Desperate people do desperate things. When your family has food and shelter then most of their needs are provided for. I wish I still had her cookbooks. I had three of them. I don’t even remember her name. This would have been in the late 70s or early 80s. I am thankful that I read them and had a pantry to feed my family.

We can rest better knowing that we have prepared for any emergency. Storms knock out power, earthquakes take down bridges, floods prevent us from traveling to the grocery store, villains keep us barricaded in our homes, and bad germs make us want to lock the doors to keep the world outside. We can’t allow terror to invade our homes. This is why being prepared will keep us sane.

I want you to begin thinking about this. Where would you put your extra food? Is clutter taking over that linen closet that would be ideal for this purpose? Is your pantry so full of junk food that there is no room for storage of your emergency pantry? Are your shelves in your basement covered by piles of clutter so that you can’t get to them?

First things first! Eliminate this clutter to make room for peace of mind. Then you can start to build your emergency pantry. There are examples on the internet. I saw one this morning that was the God Breeze for this essay. I remember an essay that Leanne wrote for us many years ago. Here it is.

But What if I don’t HAVE a Pantry?
By Leanne Ely

If you are living in tight quarters and feel you can’t afford a pantry, start a massive decluttering plan and start looking.  If you’re smart and creative, you can always pull a rabbit out of your hat.  During the Y2K madness, I had cases of canned goods under my bed, the kids beds and dressers (this was before FlyLady–I know better than to have stuff under my beds now–LOL).  I pulled stuff out and rotated with stuff from the cupboards.  So it wasn’t the most convenient.  It worked, though.

Even if you have no pantry space, you can easily make pantry space out of almost anything–like the linen closet.  What do you do with the linens?  Here’s where you need to declutter.  First, only two sets of sheets per bed. Why should we store several sets of sheets anyway? That’s crazy. They never get all used. You will have one set obviously on the beds, put the other set (folded very spare and flat) and store it in-between the mattress and box spring.  The case of too many sheets solved!

The next issue to deal with is towels.  At my house, we have 8 towels. Two per person.  I use big hooks in the bathroom and everyone has their own hook, with their own towel.  The second towel is hung on the back of everyone’s door. Towels are dealt with. Beach towels go in plastic storage containers and go into the attic–this is a seasonal item. Keep kitchen linens in a drawer in the kitchen (clean out and declutter to make room!) Dining room linens–tableclothes, napkins, runners, etc., can all be stored in a sideboard or buffet in your dining room. If not, find a drawer for them in a dresser somewhere. If you have too many for A drawer, it’s time to declutter!

As you can see, there is obviously no need for a linen closet anymore and a pantry is born.  And in my old farmhouse, there isn’t one so that’s a moot point, but in your house if you have a linen closet and no pantry, and you really want one, you can now have one. Plus, you get extra FlyLady points for all the decluttering! 😉

Leanne Ely, C.N.C.

http://savingdinner.com/

Dear Friends,

This is from Leanne, she writes our Food For Thought Essays each week. I asked her to put together a Pantry List for our Control Journal. Please adapt this for your family’s likes and dislikes. We are not expecting you to go out and buy all this stuff at once. It takes months to build up your pantries so don’t get upset that it doesn’t happen overnight. Just edit and print for your Control Journal and put it in the menu and grocery list section.

FlyLady

Here’s my pantry list. It’s geared for my book Healthy Foods, and has appropriately healthier alternatives to some basics, like brown rice instead of white rice, for example.  Use my suggestions as is OR make appropriate changes to fit your family.

Baking Supplies:

Baking powder (non-aluminum: Calmut is a good brand.  Refrigerating keeps it fresher)
Baking soda
Sea salt
Cocoa or carob (I have cocoa)
Vinegars: rice wine, red wine, balsamic, apple cider
Whole wheat flour*
Whole wheat pastry flour*
Gluten*(helps make bread rise better)
Kamut flour
Whole oats*
Buckwheat flour*
Cornmeal *
Whole grain pancake mix*
Raw Sugar
Unsulphured molasses
Pure vanilla extract

*From the bulk bins at the health food store. I keep mine in plastic containers with screw on tops.

Breads:

Whole wheat bread
Rye bread
Tortillas: sprouted whole wheat (health food store), corn
Bagels

Canned goods:

Tomato puree
Diced tomatoes
Whole stewed tomatoes
Tomato paste
Pumpkin puree
Pineapple
Apple sauce (although I make it, I like to have it on hand, too)
Evaporated milk
Tuna
Green chilies
Beans (an assortment for emergencies, otherwise I make my own)
Salsas
Pickles (an assortment, plus what I’ve canned-zucchini relish, okra pickles,
pickle pickles)

Condiments:

Soy sauce
Bragg’s liquid aminos
Sesame oil
Ketchup
Mustards (regular yellow, Dijon, honey mustard, coarse)
Honey *
Jams (raspberry, wild blackberry, plum and peach that I canned)
Peanut butter
Almond butter*
Tahini

Seasonings:

Pepper corns (use a grinder and grind your own.  A quantum leap above the already ground stuff)
Nutmeg nuts  (I bought some at a dollar store and the little grater came with it-unbeatable flavor)
Ground nutmeg (only get this if you can’t find nutmeg nuts and the itty, bitty grater)
Garlic powder (NOT salt)
Tarragon
Rosemary
Bay leaves
Basil
Sage
Thyme
Ginger
Cloves
Mace
Curry powder
Pasta & Pizza seasoning

Cereals:

Whole oats
brown rice

Legumes & Grains & Pasta:

Barley (not pearled)
Split peas
Lentils
Black beans
Turtle beans
Pintos
White beans
Navy beans
Brown rice (short and long grain)
Brown basmati rice
Cous cous (whole wheat)
Kamut pastas (we like this better than whole wheat)

Pantry veggies:

Potatoes
Onions
Sweet potatoes
Garlic
Assorted winter squashes when in season

Refrigerator:

Milk
Butter
Eggs
Cheeses (romano, cheddar, mozzarella, ricotta, jack–block and shredded)
Tofu
Yogurt (homemade or store bought)
Cold-pressed oils (I have olive oil and safflower)
Flax seeds
Yeast
Mayonnaise
Worcestershire sauce (probably not necessary to refrigerate, but I do)

Freezer:

Chicken
Beef
Frozen vegetables (for emergency dinners, otherwise I use fresh and in-season)
Frozen fruits (for smoothies)
Frozen overripe bananas (ditto)
Orange juice
Cheeses
Butter
Homemade popcicles

Vegetable & fruit baskets:

Bananas
Carrots

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