Friday, February 15, 2013

Homemade Laundry Soup

What you need:

-1 4 lb 12 oz box Borax (2.15 kg or 76 oz) found in the detergent isle
-1 4 lb box Arm & Hammer Baking Soda (1.81 kg) found in the cooking isle
-1  box Arm & Hammer Super Washing Soda 55 oz (3 lb 7 oz) found in the detergent isle
-3 bars of Fels-Naptha soap, found in the detergent isle (if you use Zote bars use 2 bars instead, Zote can be found at Home Depot)
-2 small containers of Oxy Clean or store brand Oxy Clean (try to get about 3.5 lbs total (1.58 kg)) found in the detergent isle.
(this is optional, I added it into mine because I have pretty messy kids and the cleaner the better)

You should be able to find all of these items at your grocery store. They are all in the same area at Walmart.

**Use 1-2 Tablespoons per load.
 
Start out by grating your Fels-Naptha soap just like cheese. I used a regular cheese grater. Don't worry the Fels-Naptha will dissolve in your washer even if you only use cold water like me. Toss all ingredients in a 5 gallon bucket lined with a garbage bag. This part makes your whole house smell great. Once everything is mixed store soap however you like.
 

Tuesday, October 16, 2012

72 hour Kit FOOD Supplies

Generic List

  • MRE s - Meals Ready to Eat
  • Emergency Food packs
  • Freeze dried foods
  • Nutriton/Power bars
  • Canned Foods
  • Protein/Granola Bar
  • Trail Mix/Dried Fruit
  • Crackers/Cereal
Specific Food List Per Person Adult
  1. Day 1
    • Breakfast- Oatmeal packet(s) and pop-tart pack
    • Lunch- Chili
    • Dinner- Beef Stew
    • Snack- nuts/trail mix, beef jerky/beef stick, candy (smarty suckers), fruit cup, juice box, gum, cliff bars, fruit leathers, nature valley green bar, dried fruit, fruit snack
  2. Day 2
    • Breakfast-Oatmeal packet(s) and pop-tart pack
    • Lunch- Chili
    • Dinner- Beef Stew
    • Snack-
  3. Day 3
    • Breakfast-Oatmeal packet(s) and pop-tart pack
    • Lunch- Chili
    • Dinner- Beef Stew
    • Snack-
Water 1-2 gallons (4-8 water bottles)
Wet Wipes
Plastic utensils
Can opener
Bowl

Specific Food List Per Person Child
  1. Day 1
    • Breakfast- Oatmeal packet(s) and pop-tart pack
    • Lunch- Ramen, tuna or beef ravioli
    • Dinner- Spaghettios
    • Snack-nuts/trail mix, beef jerky, candy, fruit cup, juice box, gum, cliff bars, fruit leathers, nature valley green bar, dried fruit, fruit snack
  2. Day 2
    • Breakfast-Oatmeal packet(s) and pop-tart pack
    • Lunch- Ramen, tuna or beef ravioli
    • Dinner-Spaghettios
    • Snack-
  3. Day 3
    • Breakfast-Oatmeal packet(s) and pop-tart pack
    • Lunch- Ramen, tuna or beef ravioli
    • Dinner- Spaghettios
    • Snack-
Water 1-2 gallons
Wet Wipes
Plastic utensils
Can opener
Bowl


Tips
  • Ziplock meals/items together
  • Keep a list on each bag with the food items in bag and daily food plans

First Aid Kit Supplies



Important Supplies
  • Alcohol pads
  • Bandages, different sizes (Triangel Bandages, Strip bandages)
  • Bandades, different sizes
  • Gauze pads
  • Neosporin
  • Tweezers
  • Disposable Gloves
  • Splints (for broken bones)
  • Ace wrap
  • Scissors
  • Safety pins
  • First Aid Manuel
  • Medications - Allergy, pain, antacid, anti-diarrhea, hydrocortisone, burn gel

Semi-Important Supplies
  • Hydrogen peroxide
  • Nail Clippers
  • Hand santizier
  • Cold Pack
  • Sunscreen
  • Wet Wipes
  • Face Mask

Sunday, October 14, 2012

Storage Containers

Recommended storage containers for dry long term storage. Should be stored with oxygen absorber packets (not suggested for moist products as it can lead to botulism).

Basic Foods that Need Frequent Rotating

These foods are often kept as part of a long term food storage plan, but they need more frequent rotating or they will spoil:

  • Oil. Rotate every 1-2 years as needed
  • Nuts
  • High moisture foods such as Pearled Barley, Dried Meat (like jerky), Dried Eggs, Nuts, Whole Wheat Flour, Brown Rice, Milled Grains (other than rolled oats), Brown Sugar, Granola, Dehydrated Veggies and Fruits (unless especially dry).

Optimal Food Storage Conditions

Optimized shelf life occurs when:

  1. Temperature. Products are stored at a temperature of 75°F/24°C or lower whenever possible. If storage temperatures are higher, rotate products as needed to maintain quality.
  2. Low Moisture. Keep Storage Areas Dry. It is best to keep food off the floor to allow for air circulation.
  3. Oxygen is removed from food as much as possible.
  4. Products must be dry (just those intended for long-term storage). Less than 10% moisture is suggested. Products with a lot of oil should not be stored. Some products that do not store well long term. See Basic Foods that need frequent rotating.
  5. Light. Avoid light with cooking oils and products in PETE bottles.
  6. Pests. Protect food from insects and rodents.