How much toilet paper should I store?
I see that again and again on blogs, survival sites, prepper sites, heck, even FEMA mentions it on their site.
GET REAL, PEOPLE!
If the crap hits the fan, whether you have stockpiled enough toilet paper or not will be the LEAST of your worries!
Face it, toilet paper is a relatively new invention.
Leaves, moss, cloth, corn cobs, etc were used for a long time before Charmin rolled off the assembly line.
I (personally) think that spending limited *prep* funds on 4000 rolls of "quilted softness" is a waste of money.
You can't eat it, use it as ammo (unless you are t-p-ing someones house), or use it for much anything other than...well, toilet paper.
I have lived in situations where I used an outhouse or a crude outdoor latrine. I rarely had the extra funds for a luxury such as toilet paper.
(I hear you saying "Ewwwwwwwwwwww"...bear with me, there are solutions!)
My solution has always been cloth, usually terry cloth.
When towels get worn to the point they are pretty much useless as towels, I cut them up in washcloth sized squares. Two buckets with lids (diaper pails are great for this)
The clean bucket contains the clean *wipes*. I always moistened mine and wrung them out really good. The *dirty* bucket contains water, Borax and/or bleach and some laundry powder.
You get a clean one, wipe and then deposit it in the *dirty* bucket. Put the lid back on, please!
At the end of the day, or every other day (depends on the size of your household), drain the dirty bucket and dump the dirty wipes in the washer. Wash and dry. TAAA-DAAA!
You could also buy some inexpensive bundles of wash cloths at Family Dollar or elsewhere and squirrel them away in your long term storage.
I am not advocating going to this method RIGHT DAMN NOW (as my dad used to say), what I am saying is that it is an eco-friendly and sanitary alternative to hordeing toilet paper for the *what if* situations in the future.
It doesn't hurt to keep a few rolls of toilet paper stocked, but I do think it is foolish to spend money on massive amounts of that rather than a few extra cans of wheat or honey.
Maybe to you, it is worth it to be hungry for a few days as long as you can wipe your bum with 3 ply softness.
It isn't to me.
As they say online...YMMV (Your Mileage May Vary)
Showing posts with label prepper. Show all posts
Showing posts with label prepper. Show all posts
Saturday, February 20, 2010
Wednesday, March 4, 2009
Tonight at the Improv...
And I am all happy with my gardening efforts (so far).
My watermelon patch is in the front yard. Spinach is planted on the side of the house in a shady area with the hopes it won't bolt to seed.
Cabbage is similarly in an area that gets plenty of shade and I am going to the nursery to grab some marigold plants this weekend to ward off cabbage moths.
All my plants are in their various beds, scattered about the yard, tucked into corners, a few in containers.
I found more seeds---non-hybrid at that!---at the local Family Dollar store. One dollar for five packs of seeds!
I couldn't afford to buy more chicken wire to put on a fence to support my snow peas (my original plan), but I did have a bunch of nails and some fishing line. So I planted my snow peas and put up a bunch of nails on the fence (in a pattern) and then strung my fishing line on the nails in a sort of lattice pattern. As my snow pea vines grow, they will have plenty of support!
Improvise, people, improvise!
Improv example...my neighbor had a yard sale. Mainly kids clothes and some dust collecting knick-knacks. But she had one big curtain. 100% cotton lined with muslin. Gorgeous print. She had never hung it, as she bought it on sale at J.C.Penny's and it didn't fit her window (always measure, write down the measurements and take said measurements with you when shopping!).
She wanted one dollar for it. I bought it, as I had an idea. That curtain, to me, was fabric. Pure and simple fabric.
I have a stash of patterns as I sew and enjoy sewing.
I took my find home and as I spoke to my darling man online, I ripped out the lining and all the seams and hems on the curtain. 5 minutes work.
Later, as I waited for my laundry to finish washing, I pinned the fabric to a pattern and cut it out. 10 minutes work.
I put my clothes in the dryer, came back in (laundry is in the garage) and while I waited for my laundry to dry, I sewed the dress together. 45 minutes work.
One dollar + One Hour = One Dress! (Sorry about the lousy pic, I use a very inexpensive web cam to take pictures)
I have already worn the dress several times and received many compliments on it. A couple of women wanted to know where I bought it!
My point is...look for other uses for things you may already have or that you can get cheaply.
Fishing line has dozens of uses besides fishing and beside holding plants up!
A curtain can be a curtain...or a dress. (Remember Scarlett O'Hara?)
A flower pot can be a baking dish, a utensil holder, a part of a wind chime...
As they are fond of saying in the corporate world...Think outside the box.
Here's some homework for you:
I know you are at your computer reading this (or perhaps outside on your laptop).
Look around you and pick one item.
A drinking glass, an old vitamin bottle, a pencil, a lap quilt...whatever.
Now, think of three things you can do with that item---besides the usage it is intended for.
Get creative, get silly...just let your imagination run free!
Improvise!
Thursday, February 19, 2009
Veggies Not As Healthy As They Once Were
I found this article on yahoo news this morning...
Eating Your Veggies: Not As Good For You?
Declining Fruit and Vegetable Nutrient Composition: What Is the Evidence?
By Donald R. Davis
Journal of HortScience; February 2009, 5 pp.
The Gist:
If the economy isn't grim enough for you, just check out the February issue of the Journal of HortScience, which contains a report on the sorry state of American fruits and veggies. Apparently produce in the U.S. not only tastes worse than it did in your grandparents' days, it also contains fewer nutrients - at least according to Donald R. Davis, a former research associate with the Biochemical Institute at the University of Texas, Austin. Davis claims the average vegetable found in today's supermarket is anywhere from 5% to 40% lower in minerals (including magnesium, iron, calcium and zinc) than those harvested just 50 years ago. (Read about Americans' Incredible, Edible Front Lawns.)
Highlight Reel:
1. On the Difficulty of Comparing "Then" and "Now:" Davis is quick to note that historical data can sometimes be misleading, if not altogether inaccurate. Take early measurements of iron in foods: because scientists failed to sufficiently remove clinging soil, iron levels appeared unusually high in certain vegetables like spinach, (which gave rise to the myth that it contained exorbitant amounts of the mineral - a myth further propagated by the popular cartoon character, Popeye). Then again, good historical data provides the only real-world evidence of changes in foods over time, and such data does exist - one farm in Hertfordshire, England, for example, has archived its wheat samples since 1843.
2. On the So-Called "Dilution Effect:" Today's vegetables might be larger, but if you think that means they contain more nutrients, you'd be wrong. Davis writes that jumbo-sized produce contains more "dry matter" than anything else, which dilutes mineral concentrations. In other words, when it comes to growing food, less is more. Scientific papers have cited one of the first reports of this effect, a 1981 study by W.M. Jarrell and R.B. Beverly in Advances in Agronomy, more than 180 times since its publication, "suggesting that the effect is widely regarded as common knowledge."
Less studied, though, is the "genetic dillution effect," in which selective breeding to increase crop yield has led to declines in protein, amino acids, and as many as six minerals in one study of commercial broccoli grown in 1996 and '97 in South Carolina. Because nearly 90% of dry matter is carbohydrates, "when breeders select for high yield, they are, in effect, selecting mostly for high carbohydrate with no assurance that dozens of other nutrients and thousands of phytochemicals will all increase in proportion to yield."
2. On the "Industrialization" of Agriculture: Thanks to the growing rise of chemical fertilizers and pesticides, modern crops are being harvested faster than ever before. But quick and early harvests mean the produce has less time to absorb nutrients either from synthesis or the soil, and minerals like potassium (the "K" in N-P-K fertilizers) often interfere with a plant's ability to take up nutrients. Monoculture farming practices - another hallmark of the Big Ag industry - have also led to soil-mineral depletion, which, in turn, affects the nutrient content of crops.
The Lowdown:
If you're still not buying the whole "organic-is-better" argument, this study might convince you otherwise. As Davis points out, more than three billion people around the world suffer from malnourishment and yet, ironically, efforts to increase food production have actually produced food that is less nourishing. Fruits seem to be less affected by genetic and environmental dilution, but one can't help but wonder how nutritionally bankrupt veggies can be avoided. Supplementing them is problematic, too: don't look to vitamin pills, as recent research indicates that those aren't very helpful either.
Eating Your Veggies: Not As Good For You?
Declining Fruit and Vegetable Nutrient Composition: What Is the Evidence?
By Donald R. Davis
Journal of HortScience; February 2009, 5 pp.
The Gist:
If the economy isn't grim enough for you, just check out the February issue of the Journal of HortScience, which contains a report on the sorry state of American fruits and veggies. Apparently produce in the U.S. not only tastes worse than it did in your grandparents' days, it also contains fewer nutrients - at least according to Donald R. Davis, a former research associate with the Biochemical Institute at the University of Texas, Austin. Davis claims the average vegetable found in today's supermarket is anywhere from 5% to 40% lower in minerals (including magnesium, iron, calcium and zinc) than those harvested just 50 years ago. (Read about Americans' Incredible, Edible Front Lawns.)
Highlight Reel:
1. On the Difficulty of Comparing "Then" and "Now:" Davis is quick to note that historical data can sometimes be misleading, if not altogether inaccurate. Take early measurements of iron in foods: because scientists failed to sufficiently remove clinging soil, iron levels appeared unusually high in certain vegetables like spinach, (which gave rise to the myth that it contained exorbitant amounts of the mineral - a myth further propagated by the popular cartoon character, Popeye). Then again, good historical data provides the only real-world evidence of changes in foods over time, and such data does exist - one farm in Hertfordshire, England, for example, has archived its wheat samples since 1843.
2. On the So-Called "Dilution Effect:" Today's vegetables might be larger, but if you think that means they contain more nutrients, you'd be wrong. Davis writes that jumbo-sized produce contains more "dry matter" than anything else, which dilutes mineral concentrations. In other words, when it comes to growing food, less is more. Scientific papers have cited one of the first reports of this effect, a 1981 study by W.M. Jarrell and R.B. Beverly in Advances in Agronomy, more than 180 times since its publication, "suggesting that the effect is widely regarded as common knowledge."
Less studied, though, is the "genetic dillution effect," in which selective breeding to increase crop yield has led to declines in protein, amino acids, and as many as six minerals in one study of commercial broccoli grown in 1996 and '97 in South Carolina. Because nearly 90% of dry matter is carbohydrates, "when breeders select for high yield, they are, in effect, selecting mostly for high carbohydrate with no assurance that dozens of other nutrients and thousands of phytochemicals will all increase in proportion to yield."
2. On the "Industrialization" of Agriculture: Thanks to the growing rise of chemical fertilizers and pesticides, modern crops are being harvested faster than ever before. But quick and early harvests mean the produce has less time to absorb nutrients either from synthesis or the soil, and minerals like potassium (the "K" in N-P-K fertilizers) often interfere with a plant's ability to take up nutrients. Monoculture farming practices - another hallmark of the Big Ag industry - have also led to soil-mineral depletion, which, in turn, affects the nutrient content of crops.
The Lowdown:
If you're still not buying the whole "organic-is-better" argument, this study might convince you otherwise. As Davis points out, more than three billion people around the world suffer from malnourishment and yet, ironically, efforts to increase food production have actually produced food that is less nourishing. Fruits seem to be less affected by genetic and environmental dilution, but one can't help but wonder how nutritionally bankrupt veggies can be avoided. Supplementing them is problematic, too: don't look to vitamin pills, as recent research indicates that those aren't very helpful either.
Tuesday, February 17, 2009
Striking Oil!
We already covered flavored vinegars...now we are going to cover oils to put in your pantry.
These oils are good for many uses....vinegarettes, grilling, frying, etc. Anywhere you would use a non-flavored oil.
I normally only use three types of oil in cooking, baking, etc.
Olive Oil (usually extra-virgin olive oil)
Sunflower seed oil
Coconut Oil
Now, Coconut oil deserves it own entire post, so we'll ignore that wonderful product of nature right now and concentrate on the other two.
You can also use canola oil (aka rapeseed oil...they use the name *canola* to make it sound more consumer friendly!)
I usually use the Extra Virgin Olive Oil for those flavored oils intended for salad dressings and grilling. If I plan on frying food in the oil, I use the sunflower seed oil (or canola oil).
What you'll need:
Pint jars (or go whole hog and buy pretty bottles if you like)
Oils of choice.
Herbs, fruit, nuts, etc. for oil flavorings.
You can use a food processor to finely mince or dice your herbs, but I generally just chop my herbs and such rather coarsely.
Here are some great combos:
basil, oregano, onion, garlic
sage, dill, coriander
sun dried tomatoes, basil, onion, garlic
lemon rind, dill, fennel
rosemary, thyme, garlic
pine nut, basil, garlic
garlic, onion, hot peppers
I also like simple *one note* oils.
Sun-dried tomatoes are a great *one note* oil.
Basic recipe for that:
1/4 cup sun-dried tomatoes, coarsely chopped
1 cup olive oil
Heat the olive oil until hot, but not simmering or boiling.
Put tomatoes in bottom of pint canning jar. Pour warm oil over tomatoes. Tightly cap.
Let rest in back of pantry three days, gently shaking jar once a day.
Drain oil through fine cheesecloth or a fine sieve (you do NOT want any *particulate* matter in the finished oil). Can or bottle strained oil. I generally use the oily tomatoes for cooking or put them in the compost heap.
Tomato oil is excellent for making an oil and vinegar drizzle on a summer salad or for brushing on steaks on the grill. Also good on fish!
Hot Cha Cha Oil
2 Habanero Peppers
1 Jalapeno Pepper
1 and 1/2 cups Olive Oil
WEAR GLOVES! You WILL need a pair of latex /rubber gloves to make this oil!
Carefully remove stem and seeds from peppers. Slice all three peppers into thin strips. Heat olive oil to very warm (no simmering/boiling). Put pepper strips into pint canning jar, pour oil over and cap tightly. Let set in back of pantry for 2 days, strain, discard pepper strips.
This oil is to be used sparingly. (Unless you are into very hot foods!)
Brush onto shrimp on the grill. Or fish or steak and chops. Add a few drops to pan when you are frying chicken to give it a spicy POP!
Citrus and Spice Oil
1/2 a lemon peel, cut in strips
1/2 a lime peel, cut in strips
1/4 orange peel, cut in strips
With ALL citrus peels, try to have as little of the white inner peel as possible, you want the yellow, green or orange skin, so to speak.
1 One inch piece of cinnamon stick
2 cloves
2 cups sunflower (my preference) or olive oil
Put the peels and the cinnamon and cloves in a quart canning jar. Warm the oil and pour over the peels and spices. Tightly cap. Set in pantry for 3 to 4 days, mix by turning gently.
Strain.
This oil is lovely to use for salad dressings. Also good for frying bananas, apples and other fruit.
For cake recipes that use oil try substituting this oil (if you made it with sunflower oil) for the oil called for. Brush on chicken on the grill or that you bake/roast.
You make the other oils in the same manner.
Some folks also make their oils by putting the vegetable matter in the jar, filling the jar with oil, tightly capping the jar and them setting the jar outside in the sunshine for 3 days to a week, inverting the jar once a day.
Remember to label all oils with the type, date made and type of oil used.
These oils are good for many uses....vinegarettes, grilling, frying, etc. Anywhere you would use a non-flavored oil.
I normally only use three types of oil in cooking, baking, etc.
Olive Oil (usually extra-virgin olive oil)
Sunflower seed oil
Coconut Oil
Now, Coconut oil deserves it own entire post, so we'll ignore that wonderful product of nature right now and concentrate on the other two.
You can also use canola oil (aka rapeseed oil...they use the name *canola* to make it sound more consumer friendly!)
I usually use the Extra Virgin Olive Oil for those flavored oils intended for salad dressings and grilling. If I plan on frying food in the oil, I use the sunflower seed oil (or canola oil).
What you'll need:
Pint jars (or go whole hog and buy pretty bottles if you like)
Oils of choice.
Herbs, fruit, nuts, etc. for oil flavorings.
You can use a food processor to finely mince or dice your herbs, but I generally just chop my herbs and such rather coarsely.
Here are some great combos:
basil, oregano, onion, garlic
sage, dill, coriander
sun dried tomatoes, basil, onion, garlic
lemon rind, dill, fennel
rosemary, thyme, garlic
pine nut, basil, garlic
garlic, onion, hot peppers
I also like simple *one note* oils.
Sun-dried tomatoes are a great *one note* oil.
Basic recipe for that:
1/4 cup sun-dried tomatoes, coarsely chopped
1 cup olive oil
Heat the olive oil until hot, but not simmering or boiling.
Put tomatoes in bottom of pint canning jar. Pour warm oil over tomatoes. Tightly cap.
Let rest in back of pantry three days, gently shaking jar once a day.
Drain oil through fine cheesecloth or a fine sieve (you do NOT want any *particulate* matter in the finished oil). Can or bottle strained oil. I generally use the oily tomatoes for cooking or put them in the compost heap.
Tomato oil is excellent for making an oil and vinegar drizzle on a summer salad or for brushing on steaks on the grill. Also good on fish!
Hot Cha Cha Oil
2 Habanero Peppers
1 Jalapeno Pepper
1 and 1/2 cups Olive Oil
WEAR GLOVES! You WILL need a pair of latex /rubber gloves to make this oil!
Carefully remove stem and seeds from peppers. Slice all three peppers into thin strips. Heat olive oil to very warm (no simmering/boiling). Put pepper strips into pint canning jar, pour oil over and cap tightly. Let set in back of pantry for 2 days, strain, discard pepper strips.
This oil is to be used sparingly. (Unless you are into very hot foods!)
Brush onto shrimp on the grill. Or fish or steak and chops. Add a few drops to pan when you are frying chicken to give it a spicy POP!
Citrus and Spice Oil
1/2 a lemon peel, cut in strips
1/2 a lime peel, cut in strips
1/4 orange peel, cut in strips
With ALL citrus peels, try to have as little of the white inner peel as possible, you want the yellow, green or orange skin, so to speak.
1 One inch piece of cinnamon stick
2 cloves
2 cups sunflower (my preference) or olive oil
Put the peels and the cinnamon and cloves in a quart canning jar. Warm the oil and pour over the peels and spices. Tightly cap. Set in pantry for 3 to 4 days, mix by turning gently.
Strain.
This oil is lovely to use for salad dressings. Also good for frying bananas, apples and other fruit.
For cake recipes that use oil try substituting this oil (if you made it with sunflower oil) for the oil called for. Brush on chicken on the grill or that you bake/roast.
You make the other oils in the same manner.
Some folks also make their oils by putting the vegetable matter in the jar, filling the jar with oil, tightly capping the jar and them setting the jar outside in the sunshine for 3 days to a week, inverting the jar once a day.
Remember to label all oils with the type, date made and type of oil used.
Thursday, February 12, 2009
SHTF
Alright, I have been non-political and non-controversial in this blog.
Today's offering may change that.
The acronym SHTF stands for
Shit
Hits
The
Fan
Basically, what that means is a crisis situation.
It can be personal, such as losing a job.
It can be regional, such as a hurricane like Katrina or Ike.
It can be national, such as the collapse of the government or a national financial meltdown as in Iceland.
It can be multi-national, as in the wars in the Middle-East.
Finally, it can be global, as in worse case scenario global warming or global freezing. (Scientists still up in the air about that!)
I think we, here in the United States, HAVE reached SHTF, it just hasn't been reported by the main stream media enough to register with the majority of the population.
There are a few more *trigger events* for a lot of people to realize SHTF is here and now, but those *triggers* are beginning to cascade.
We have had:
Massive Bank Failures
Real Estate Bubble Burst
States Beginning to fail financially (read up on California not being able to pay employees or vendors.)
Slow down of transportation system due to fuel prices and other factors.(Check with anyone in the trucking industry about this)
Retail Outlets failing in big numbers. Many stores declaring bankruptcy and/or closing doors.
Marked rise in unemployment.
Retailers keeping less merchandise in stock. (This ties into the trucking industry and the banks. Retailers are cutting their warehouse/inventory volume to keep costs down)
The shadow of gun banning in violation of our Constitution is now over us.
RFID issues.
NAIS issues.
States openly informing the US Congress and Executive Branch that they will retain their rights under the 9th and 10th Amendments.(This is bigger than most people imagine)
States (especially California) being forced to release up to one third of their prison populations due to overcrowding and lack of funds to continue incarceration.
Weather related crisis, droughts especially, in various regions of the country.
The Bailout and Stimulus packages that will impact the taxpayers for decades to come.
Continued conflicts in Iraq and Afghanistan.
and much, much more....
So, how does this all add up?
It adds up to SHTF...all we need is one trigger event. A good sized riot in one city or an unusually hot summer over most of the country.
The fuse is already there.
One spark is all that it will take.
Please, get your family prepared.
Get your self prepared.
Help your community or neighborhood get prepared.
Here are some ways to be prepared and help others get prepared:
Plant a garden. Even if you live in an apartment. Put potted vegetable plants on your patio/terrace/fire escape. Encourage neighbors to garden. Get involved in community gardens. Suggest that edible plants and fruit trees be put in local parks rather than plain decorative ones.*Guerrilla Garden*, plant edibles in less frequented areas of your neighborhoods, in traffic medians, in the parks, anywhere you can think of.
Learn to cook *from scratch*. Expand your knowledge to include campfire cookery and grill skills in case of power interruptions. Man does not live by microwave alone!
Spend a little each week on food storage. Even if you stock up on ravioli and Spam, it's better than nothing at all.
Store 150 gallons of water. This is possible, even in a studio apartment if you plan it out carefully and use the 2 liter bottles as I previously wrote about.
Buy a firearm and ammunition for it.Even an inexpensive shotgun or .22 rifle, if that's all you can afford. But get one, get the ammo and PRACTICE!
Join your Neighborhood Watch or Neighborhood Association. KNOW YOUR NEIGHBORS!
Attend City Council meetings or the meetings of whatever political entity makes the ordinances for your town/village/county. Know what's going on and what measures your local community politicos are taking.
Keep your vehicle fueled up. Store some gas in cans if you are able.
Update your *Bug Out Bag* regularly.
Have a good First Aid Kit.
Know the escape routes out of your city if you intend to *Bug Out* in a crisis. Have a main route and at least 3 other alternatives in case your chosen route is blocked in some manner.
If you intend to *Bug In* (stay home) in a crisis situation, make sure you have fire extinguishers that are charged and up to date.
Have a rendezvous point for you and family/friends in case of crisis. Also, have a *Back Up* place to meet in case the routes to the first one are impassable or in case the first point is in a area where a situation is happening.
Designate an out of town friend/family member as your *contact* operator in case you are separated from family/friends. Call them asap if you have to *Bug Out* and let them know where you are going and what time you expect to get there. Call again when you get to where-ever you were going.If phone systems go down, this may not be possible, however. It is nice to have someone that will be able to ascertain where everyone is, where they are heading and whether they are okay or not.
My next blog will be about items you should already have and/or what you should immediately get for preparedness.
Today's offering may change that.
The acronym SHTF stands for
Shit
Hits
The
Fan
Basically, what that means is a crisis situation.
It can be personal, such as losing a job.
It can be regional, such as a hurricane like Katrina or Ike.
It can be national, such as the collapse of the government or a national financial meltdown as in Iceland.
It can be multi-national, as in the wars in the Middle-East.
Finally, it can be global, as in worse case scenario global warming or global freezing. (Scientists still up in the air about that!)
I think we, here in the United States, HAVE reached SHTF, it just hasn't been reported by the main stream media enough to register with the majority of the population.
There are a few more *trigger events* for a lot of people to realize SHTF is here and now, but those *triggers* are beginning to cascade.
We have had:
Massive Bank Failures
Real Estate Bubble Burst
States Beginning to fail financially (read up on California not being able to pay employees or vendors.)
Slow down of transportation system due to fuel prices and other factors.(Check with anyone in the trucking industry about this)
Retail Outlets failing in big numbers. Many stores declaring bankruptcy and/or closing doors.
Marked rise in unemployment.
Retailers keeping less merchandise in stock. (This ties into the trucking industry and the banks. Retailers are cutting their warehouse/inventory volume to keep costs down)
The shadow of gun banning in violation of our Constitution is now over us.
RFID issues.
NAIS issues.
States openly informing the US Congress and Executive Branch that they will retain their rights under the 9th and 10th Amendments.(This is bigger than most people imagine)
States (especially California) being forced to release up to one third of their prison populations due to overcrowding and lack of funds to continue incarceration.
Weather related crisis, droughts especially, in various regions of the country.
The Bailout and Stimulus packages that will impact the taxpayers for decades to come.
Continued conflicts in Iraq and Afghanistan.
and much, much more....
So, how does this all add up?
It adds up to SHTF...all we need is one trigger event. A good sized riot in one city or an unusually hot summer over most of the country.
The fuse is already there.
One spark is all that it will take.
Please, get your family prepared.
Get your self prepared.
Help your community or neighborhood get prepared.
Here are some ways to be prepared and help others get prepared:
Plant a garden. Even if you live in an apartment. Put potted vegetable plants on your patio/terrace/fire escape. Encourage neighbors to garden. Get involved in community gardens. Suggest that edible plants and fruit trees be put in local parks rather than plain decorative ones.*Guerrilla Garden*, plant edibles in less frequented areas of your neighborhoods, in traffic medians, in the parks, anywhere you can think of.
Learn to cook *from scratch*. Expand your knowledge to include campfire cookery and grill skills in case of power interruptions. Man does not live by microwave alone!
Spend a little each week on food storage. Even if you stock up on ravioli and Spam, it's better than nothing at all.
Store 150 gallons of water. This is possible, even in a studio apartment if you plan it out carefully and use the 2 liter bottles as I previously wrote about.
Buy a firearm and ammunition for it.Even an inexpensive shotgun or .22 rifle, if that's all you can afford. But get one, get the ammo and PRACTICE!
Join your Neighborhood Watch or Neighborhood Association. KNOW YOUR NEIGHBORS!
Attend City Council meetings or the meetings of whatever political entity makes the ordinances for your town/village/county. Know what's going on and what measures your local community politicos are taking.
Keep your vehicle fueled up. Store some gas in cans if you are able.
Update your *Bug Out Bag* regularly.
Have a good First Aid Kit.
Know the escape routes out of your city if you intend to *Bug Out* in a crisis. Have a main route and at least 3 other alternatives in case your chosen route is blocked in some manner.
If you intend to *Bug In* (stay home) in a crisis situation, make sure you have fire extinguishers that are charged and up to date.
Have a rendezvous point for you and family/friends in case of crisis. Also, have a *Back Up* place to meet in case the routes to the first one are impassable or in case the first point is in a area where a situation is happening.
Designate an out of town friend/family member as your *contact* operator in case you are separated from family/friends. Call them asap if you have to *Bug Out* and let them know where you are going and what time you expect to get there. Call again when you get to where-ever you were going.If phone systems go down, this may not be possible, however. It is nice to have someone that will be able to ascertain where everyone is, where they are heading and whether they are okay or not.
My next blog will be about items you should already have and/or what you should immediately get for preparedness.
Friday, February 6, 2009
Seeds, Seeds, Seeds and Grocery Stores...
Okay, I put in my seed order at www.rareseeds.com (I highly recommend them!) and here's what I am getting:
Long White Cucumbers: From the site "A rare heirloom cuke. Very large, smooth white fruit are very crisp and mild. Can grow to 6 lbs, one of the best for fresh eating, delicately flavored and unique looking."
Corn Salad - Dutch
"This old-time favorite has a mild nutty flavor. Tender leaves are excellent in salads, and also excellent as a cooked green."
Wild Rocket - Arugula
"Has a more pungent taste than regular arugula, leaves are deeply lobed. An Italian favorite."
Lau's Pointed Leaf Lettuce
"This variety was collected from Lau, a Chinese farmer in the highlands of Malaysia. It produces star shaped plants with long, thin, bright green pointed leaves. The flavor is sweet and very tasty. This variety was the fastest growing and most vigorous of the many lettuces grown by the managing editor of our magazine. Rare!"
Lollo Rossa Lettuce
"Very curled leaves are light green with stunning bright red edges. Mild and tasty. A most beautiful lettuce - it is superb for market."
Carentan Leek
"Long, thick (2" across) vigorous and fast growing, delicate, deliciously mild flavor, great fresh or cooked. The Carentan leek was mentioned by Vilmorin in 1885. An old European favorite that is becoming rare. Very adaptable and yields are good."
Lemongrass
"(Cymbopogon citratus) The famous, tropical lemon-flavored herb of Thai cuisine. It has long, slender, pale green stems that are thick and fleshy. I just love the wonderful flavor this herb adds to soups, curries and stir-fries. We enjoy cooking with it often. This perennial must be grown in warm weather or inside to keep from freezing. We are pleased to offer this rare and much requested seed."
Golden Cal Wonder Bell Pepper
"78 days. Colorful golden bells that are very sweet and tasty. Gold peppers are superb for fresh eating, great for kitchen or market gardens."
Mini Red Bell Pepper
"60 days. Oh, so cute! Tiny, red, bell peppers are only about 1-1/2" tall and wide. They have thick, red flesh that is very sweet and great for stuffing. 2' tall plants produce loads of these little winners and early, too."
Purple Beauty Bell Pepper
"75 days. Purple peppers are always a favorite, as they are so colorful. This variety produces loads of beautiful bells on compact, bushy plants. Crisp texture and mild, sweet flavor makes this one popular with everyone. I even believe Peter Piper picked a peck of these purple peppers and I don't blame him."
Paul Robeson Tomato
"90 days. This famous tomato has almost a cult following among seed collectors and tomato connoisseurs. They simply cannot get enough of this variety’s amazing flavor that is so distinctive, sweet and smokey. 7-10 oz. fruit are a black-brick color. Named in honor of the famous opera singer star of ‘King Solomon's Mines’, 1937. Paul Robeson was also a Russian and Equal Rights Advocate for Blacks. This Russian heirloom was lovingly named in his honor. We are proud to offer such a wonderful variety."
White Tomesol Tomato
"80 days. An amazing heirloom that is bursting with fragrance and natural goodness that's hard to beat. The cream-colored fruit are beautiful, smooth and weigh about 8 oz. each. For taste, it's one of the best I have tried, being both sweet and rich. The vines set heavy yields of this rare treasure that is sure to become a favorite of gourmet growers. Popular at our 2004 "Heirloom Garden Show"."
Pink Grapefruit Tomato
"75 days. A really unique tomato of medium size. Beautiful yellow fruit are blushing pink inside (hence their name). They have sweet-tart taste that does have citrus overtones. A productive, round tomato that is a winner."
Gold Baby Watermelon
"75-80 days Sweet flesh is a beautiful creamy-lemon color. Fruit weigh around 5 lbs, and are perfect for small gardens. They have thin, green-striped rinds, vines produce well, and the fruit are quite colorful; very rare."
Orangeglo Watermelon
"85 days Beautiful, deep orange flesh; very sweet, excellent, almost tropical flavor! The best-tasting of ALL orange varieties we tried -- the favorite of many who tried it at our place. High yields. Very resistant to wilt and insects; strong healthy vines. These will sell at roadside stands & markets!"
Canton Bok Choy
"The typical Nai-Pe-Tsai type pak choy. Semi-upright plant produces thick white stems and deep green leaves. Good for warm areas as it is heat-tolerant."
Giant Noble Spinach
"This is the giant of the spinach clan, plants spread to 25"! Tender leaves are great for canning, steaming or salads, for those who want quantity and quality, introduced in 1926."
Now, I plan on other things in my garden, but I will be buying the seeds or plants locally.
My potato sets are almost ready to plant. I got them at....THE GROCERY STORE!
Yes, right there in the produce department, no problem at all!
I could have ordered potato sets online and had the hassle of paying shipping and handling, be worried about them drying out before they got here, etc. But I long ago figured out the easiest way to get *almost free* potato sets.
We have all had potatoes sprout, no matter whether they were in a cabinet, pantry, under the sink, where-ever.So you know they will sprout and grow under the right conditions.
This happens less frequently if you buy potatoes at some place like Wal-Mart (may that place burn )because the potatoes there are sprayed with a type of *sprout retardant* chemical, so they will last longer on the shelf and in the dark environs of the average consumers cabinets. (Please, people, if you get potatoes from a major grocer, wash them to within an inch of their potato-y little lives before you consume them. You cannot sprout them, but PLEASE wash them or peel them before cooking!)
I buy my potatoes at two stores. One is a local Hispanic/Mexican grocer and the other is a "Whole Foods" type organic grocer. We don't have a "Whole Foods" market here, but if you have one near you, get your potatoes there!
At the organic grocer, I was able to find my blue potatoes, my red-all-the-way-through potatoes, my fingerling potatoes. I got my *regular taters* at the Hispanic grocers.
I purposely picked potatoes that had good *eyes*. In fact, at the organic grocer, I asked if they had any sprouted potatoes in the back that they were discarding. They did and they GAVE them to me! (I was also able to score some sprouted Spanish Red onions! YAY!)I had already bought some regular taters at my Hispanic grocers, so I just picked out a couple of likely looking *sprouter* candidates and helped Nature take her course.
Here's how you nudge Nature along...
First and foremost, DO NOT WASH your sprouting potatoes.
Pick out 2 to 5 potatoes with plenty of eyes or tiny sprouts already on them.
Place them in a dark plastic bag (thank you Hefty trash bags!), tie up bag and put in warmish corner of your pantry or in a cabinet that gets a little warmer than the others.
Wait one week and untie the bag. Should be some sprouting going on!
Hopefully, your sprouts will be an inch long or longer. They are READY!
Cut potato in four quarters with a good sprout on each quarter.
Plant!
I generally plant at least 3 chunks o' sprouting potato in each one of my Potato Towers.
Onions and garlic can be handled much the same way.
Happy Planting!
(Will let y'all know when my seeds get here and I HOPE to be able to borrow a camera to take some pics of my garden-in-waiting to post)
Long White Cucumbers: From the site "A rare heirloom cuke. Very large, smooth white fruit are very crisp and mild. Can grow to 6 lbs, one of the best for fresh eating, delicately flavored and unique looking."
Corn Salad - Dutch
"This old-time favorite has a mild nutty flavor. Tender leaves are excellent in salads, and also excellent as a cooked green."
Wild Rocket - Arugula
"Has a more pungent taste than regular arugula, leaves are deeply lobed. An Italian favorite."
Lau's Pointed Leaf Lettuce
"This variety was collected from Lau, a Chinese farmer in the highlands of Malaysia. It produces star shaped plants with long, thin, bright green pointed leaves. The flavor is sweet and very tasty. This variety was the fastest growing and most vigorous of the many lettuces grown by the managing editor of our magazine. Rare!"
Lollo Rossa Lettuce
"Very curled leaves are light green with stunning bright red edges. Mild and tasty. A most beautiful lettuce - it is superb for market."
Carentan Leek
"Long, thick (2" across) vigorous and fast growing, delicate, deliciously mild flavor, great fresh or cooked. The Carentan leek was mentioned by Vilmorin in 1885. An old European favorite that is becoming rare. Very adaptable and yields are good."
Lemongrass
"(Cymbopogon citratus) The famous, tropical lemon-flavored herb of Thai cuisine. It has long, slender, pale green stems that are thick and fleshy. I just love the wonderful flavor this herb adds to soups, curries and stir-fries. We enjoy cooking with it often. This perennial must be grown in warm weather or inside to keep from freezing. We are pleased to offer this rare and much requested seed."
Golden Cal Wonder Bell Pepper
"78 days. Colorful golden bells that are very sweet and tasty. Gold peppers are superb for fresh eating, great for kitchen or market gardens."
Mini Red Bell Pepper
"60 days. Oh, so cute! Tiny, red, bell peppers are only about 1-1/2" tall and wide. They have thick, red flesh that is very sweet and great for stuffing. 2' tall plants produce loads of these little winners and early, too."
Purple Beauty Bell Pepper
"75 days. Purple peppers are always a favorite, as they are so colorful. This variety produces loads of beautiful bells on compact, bushy plants. Crisp texture and mild, sweet flavor makes this one popular with everyone. I even believe Peter Piper picked a peck of these purple peppers and I don't blame him."
Paul Robeson Tomato
"90 days. This famous tomato has almost a cult following among seed collectors and tomato connoisseurs. They simply cannot get enough of this variety’s amazing flavor that is so distinctive, sweet and smokey. 7-10 oz. fruit are a black-brick color. Named in honor of the famous opera singer star of ‘King Solomon's Mines’, 1937. Paul Robeson was also a Russian and Equal Rights Advocate for Blacks. This Russian heirloom was lovingly named in his honor. We are proud to offer such a wonderful variety."
White Tomesol Tomato
"80 days. An amazing heirloom that is bursting with fragrance and natural goodness that's hard to beat. The cream-colored fruit are beautiful, smooth and weigh about 8 oz. each. For taste, it's one of the best I have tried, being both sweet and rich. The vines set heavy yields of this rare treasure that is sure to become a favorite of gourmet growers. Popular at our 2004 "Heirloom Garden Show"."
Pink Grapefruit Tomato
"75 days. A really unique tomato of medium size. Beautiful yellow fruit are blushing pink inside (hence their name). They have sweet-tart taste that does have citrus overtones. A productive, round tomato that is a winner."
Gold Baby Watermelon
"75-80 days Sweet flesh is a beautiful creamy-lemon color. Fruit weigh around 5 lbs, and are perfect for small gardens. They have thin, green-striped rinds, vines produce well, and the fruit are quite colorful; very rare."
Orangeglo Watermelon
"85 days Beautiful, deep orange flesh; very sweet, excellent, almost tropical flavor! The best-tasting of ALL orange varieties we tried -- the favorite of many who tried it at our place. High yields. Very resistant to wilt and insects; strong healthy vines. These will sell at roadside stands & markets!"
Canton Bok Choy
"The typical Nai-Pe-Tsai type pak choy. Semi-upright plant produces thick white stems and deep green leaves. Good for warm areas as it is heat-tolerant."
Giant Noble Spinach
"This is the giant of the spinach clan, plants spread to 25"! Tender leaves are great for canning, steaming or salads, for those who want quantity and quality, introduced in 1926."
Now, I plan on other things in my garden, but I will be buying the seeds or plants locally.
My potato sets are almost ready to plant. I got them at....THE GROCERY STORE!
Yes, right there in the produce department, no problem at all!
I could have ordered potato sets online and had the hassle of paying shipping and handling, be worried about them drying out before they got here, etc. But I long ago figured out the easiest way to get *almost free* potato sets.
We have all had potatoes sprout, no matter whether they were in a cabinet, pantry, under the sink, where-ever.So you know they will sprout and grow under the right conditions.
This happens less frequently if you buy potatoes at some place like Wal-Mart (may that place burn )because the potatoes there are sprayed with a type of *sprout retardant* chemical, so they will last longer on the shelf and in the dark environs of the average consumers cabinets. (Please, people, if you get potatoes from a major grocer, wash them to within an inch of their potato-y little lives before you consume them. You cannot sprout them, but PLEASE wash them or peel them before cooking!)
I buy my potatoes at two stores. One is a local Hispanic/Mexican grocer and the other is a "Whole Foods" type organic grocer. We don't have a "Whole Foods" market here, but if you have one near you, get your potatoes there!
At the organic grocer, I was able to find my blue potatoes, my red-all-the-way-through potatoes, my fingerling potatoes. I got my *regular taters* at the Hispanic grocers.
I purposely picked potatoes that had good *eyes*. In fact, at the organic grocer, I asked if they had any sprouted potatoes in the back that they were discarding. They did and they GAVE them to me! (I was also able to score some sprouted Spanish Red onions! YAY!)I had already bought some regular taters at my Hispanic grocers, so I just picked out a couple of likely looking *sprouter* candidates and helped Nature take her course.
Here's how you nudge Nature along...
First and foremost, DO NOT WASH your sprouting potatoes.
Pick out 2 to 5 potatoes with plenty of eyes or tiny sprouts already on them.
Place them in a dark plastic bag (thank you Hefty trash bags!), tie up bag and put in warmish corner of your pantry or in a cabinet that gets a little warmer than the others.
Wait one week and untie the bag. Should be some sprouting going on!
Hopefully, your sprouts will be an inch long or longer. They are READY!
Cut potato in four quarters with a good sprout on each quarter.
Plant!
I generally plant at least 3 chunks o' sprouting potato in each one of my Potato Towers.
Onions and garlic can be handled much the same way.
Happy Planting!
(Will let y'all know when my seeds get here and I HOPE to be able to borrow a camera to take some pics of my garden-in-waiting to post)
Friday, January 30, 2009
Water, Water, Everywhere...
Water.
You need it, I need it, we all need it.
But water storage can be a challenge for even the most prepared.
We all need to store water, regardless of our living circumstances.
If you live in a town, power disruptions can halt the flow of water.
Ditto for rural areas.
Pipes can freeze, water supplies can be contaminated
Prepare for this.
The average household should have a MINIMUM of 150 gallons of water stored for emergencies.
Currently, I live in town. My water comes from the municipal system.
During Hurricane Ike, the sea surge made our water unusable, even for washing dishes, bathing, etc.
I was not worried as I had ample water to last 3 weeks.
I don't have a lot of room, nor a lot of money, so I had to go for the simplest system possible.
I use 2 liter soda bottles.
Here's my method:
Wash out the bottle with scalding hot water. Remember to wash out the caps as well.
Fill the bottle with cool water and add 3 drops of chlorine bleach. Do NOT use a bleach that has scent or other additives! Cap tightly.
Store in a cool, dark place. I store mine in the bottom of my pantry closet.
The bottles can be stored upright or on their sides, whatever is most effective in the space you have for storage.
I strongly suggest you use a *Sharpie* or *Magic Marker* to date each bottle.
I re-do my water storage every three months, although I have been told my method would be effective for up to six months.
Once a year, I re-purpose my water storage bottles to store rice, lentils and other small grains in. I re-scald the bottles and dry out them out COMPLETELY. Not kidding. COMPLETELY. It is quite necessary to have them bone-dry for this!
Put an O2 absorber in the bottom. Pour in rice/whatever to within 1 inch of the top. Put in another O2 absorber. CAP TIGHTLY! I usually put plastic wrap on top, then screw the cap on as tightly as I can to get the best seal possible.
Store in dry, cool, dark place.
I have stored rice, small beans, lentils, flour, cornmeal and wheat in this manner. Tested FIVE YEARS later, it was still good and cooked up the same as freshly stored foods.
A friend of mine stored some in this manner and tested it last year. She had it stored this way for a little over FIFTEEN YEARS and it did just fine!
So, before you toss those 2 liter bottles in the trash (or any other food grade good sized bottle), stop yourself and think of another use for it!
Check your water supplies this week.
Look over on the Heathen Homemaker for some great organization tips for January!
http://heathenhomemaker.blogspot.com
You need it, I need it, we all need it.
But water storage can be a challenge for even the most prepared.
We all need to store water, regardless of our living circumstances.
If you live in a town, power disruptions can halt the flow of water.
Ditto for rural areas.
Pipes can freeze, water supplies can be contaminated
Prepare for this.
The average household should have a MINIMUM of 150 gallons of water stored for emergencies.
Currently, I live in town. My water comes from the municipal system.
During Hurricane Ike, the sea surge made our water unusable, even for washing dishes, bathing, etc.
I was not worried as I had ample water to last 3 weeks.
I don't have a lot of room, nor a lot of money, so I had to go for the simplest system possible.
I use 2 liter soda bottles.
Here's my method:
Wash out the bottle with scalding hot water. Remember to wash out the caps as well.
Fill the bottle with cool water and add 3 drops of chlorine bleach. Do NOT use a bleach that has scent or other additives! Cap tightly.
Store in a cool, dark place. I store mine in the bottom of my pantry closet.
The bottles can be stored upright or on their sides, whatever is most effective in the space you have for storage.
I strongly suggest you use a *Sharpie* or *Magic Marker* to date each bottle.
I re-do my water storage every three months, although I have been told my method would be effective for up to six months.
Once a year, I re-purpose my water storage bottles to store rice, lentils and other small grains in. I re-scald the bottles and dry out them out COMPLETELY. Not kidding. COMPLETELY. It is quite necessary to have them bone-dry for this!
Put an O2 absorber in the bottom. Pour in rice/whatever to within 1 inch of the top. Put in another O2 absorber. CAP TIGHTLY! I usually put plastic wrap on top, then screw the cap on as tightly as I can to get the best seal possible.
Store in dry, cool, dark place.
I have stored rice, small beans, lentils, flour, cornmeal and wheat in this manner. Tested FIVE YEARS later, it was still good and cooked up the same as freshly stored foods.
A friend of mine stored some in this manner and tested it last year. She had it stored this way for a little over FIFTEEN YEARS and it did just fine!
So, before you toss those 2 liter bottles in the trash (or any other food grade good sized bottle), stop yourself and think of another use for it!
Check your water supplies this week.
Look over on the Heathen Homemaker for some great organization tips for January!
http://heathenhomemaker.blogspot.com
Thursday, January 1, 2009
A New Year
The new year is here and I know everyone out there is making New Years Resolutions...that they will probably break to shards by February...
I have an easy resolution for you:
Spend $5.00 per week to prepare.
You can use that 5 bucks to buy extra food for your pantry, items for your B.O.B or F.A.K.
I know 5 dollars doesn't sound like a lot, but you can buy a substantial amount of preparation for that 5 bucks per week!
Here's an example of one month...all these items are easily obtainable, either locally or online.
BOB Items
Gym Bag (easily found for $5)
50 ft of clothesline (usually runs about 2.99)
8 x 8 tarp (4.99 at my local surplus store)
Magnesium firestarter (4.99 at local military surplus store)
P-38 (99 cents at local military surplus store)
Emergency blanket (2.00 at local surplus store)
First Aid Kit (I hit the dollar store for this stuff!)
Small bottle of aspirin ( a dollar)
Box of Bandaids (again, only a dollar)
Tweezers ($1)
Bottle of Rubbing Alcohol (a buck)
Bottle of Hydrogen Peroxide ($1)
Bar of Soap (got 5 for a buck!)
Baby-Wipes ($1)
Scissors ($1)
Package of Air Masks ($1)
Roll of Medical Tape ($1)
Box of Gauze Pads ($1)
You get the idea....
For your food storage the possibilities are endless...
Cans of tuna fish or chicken, Spam, dried pasta, box dinners of mac and cheese, oatmeal, rice, flour and on and on....
Think of how much money you waste each week. Five dollars is a small amount, in the grand scheme of things. Cut out a couple trips to Starbucks each week or rent one less movie and get a free one from the library. Curtail your smoking a bit. Carry your lunch instead of getting something at a fast food joint. You'll never miss that 5 bucks, but you will be able to look with satisfaction at your growing pantry or FAK or BOB.
So...HAPPY NEW YEAR!
And shoot for 5 bucks a week for preparation!
I have an easy resolution for you:
Spend $5.00 per week to prepare.
You can use that 5 bucks to buy extra food for your pantry, items for your B.O.B or F.A.K.
I know 5 dollars doesn't sound like a lot, but you can buy a substantial amount of preparation for that 5 bucks per week!
Here's an example of one month...all these items are easily obtainable, either locally or online.
BOB Items
Gym Bag (easily found for $5)
50 ft of clothesline (usually runs about 2.99)
8 x 8 tarp (4.99 at my local surplus store)
Magnesium firestarter (4.99 at local military surplus store)
P-38 (99 cents at local military surplus store)
Emergency blanket (2.00 at local surplus store)
First Aid Kit (I hit the dollar store for this stuff!)
Small bottle of aspirin ( a dollar)
Box of Bandaids (again, only a dollar)
Tweezers ($1)
Bottle of Rubbing Alcohol (a buck)
Bottle of Hydrogen Peroxide ($1)
Bar of Soap (got 5 for a buck!)
Baby-Wipes ($1)
Scissors ($1)
Package of Air Masks ($1)
Roll of Medical Tape ($1)
Box of Gauze Pads ($1)
You get the idea....
For your food storage the possibilities are endless...
Cans of tuna fish or chicken, Spam, dried pasta, box dinners of mac and cheese, oatmeal, rice, flour and on and on....
Think of how much money you waste each week. Five dollars is a small amount, in the grand scheme of things. Cut out a couple trips to Starbucks each week or rent one less movie and get a free one from the library. Curtail your smoking a bit. Carry your lunch instead of getting something at a fast food joint. You'll never miss that 5 bucks, but you will be able to look with satisfaction at your growing pantry or FAK or BOB.
So...HAPPY NEW YEAR!
And shoot for 5 bucks a week for preparation!
Friday, December 26, 2008
First Aid Kits
I have seen folks who have had first aid kits consisted of little more than a box of bandaids and a tube of neosporin. I have seen others that would qualify as a small hospital.
Mine lies somewhere in the middle.
A First Aid Kit (FAK) need not *break the bank*. You can add to it slowly and gradually, similar to your other emergency supplies.
Here are the contents of a basic FAK, I have all this PLUS more items I will not list here.
First Aid Kit Contents
3 drawstring trash bags
5 quart sized ziplock freezer bags
1 box baking soda (unopened, sealed in ziplock bag)
1 bottle white vinegar
1 bottle hydrogen peroxide
1 bottle rubbing alcohol
1 Epi-pen (Dr.'s Rx. Used for immediate treatment of allergic reactions)
1 bottle hydrocodone (Vicoden) 30 pills (Dr.s Rx, strong pain reliever)
1 large bottle aspirin
1 large bottle non-aspirin pain reliever (Tylenol, or store brand)
1 tube Icy-Hot
1 box Benadryl Allergy
1 box Benadryl Cold and Sinus
1 box Tylenol PM
1 box Ex-Lax
1 box Imodium (for diarrhea)
1 tube neosporin
1 tube Benadryl cream
1 bottle iodine
2 bottles Calomine lotion
1 bottle Lubriderm medicated lotion
1 bottle aloe-vera gel for sunburn
1 bottle Poison Ivy extract (homeopathic remedy)
1 bottle Visine
1 bottle Clear eyes
1 bottle Lice shampoo
1 tube Ora-gel
1 bottle Oil of Cloves
1 tube anti-fungal cream
1 hot water bottle
1 ice pack bottle
1 pack air filter masks
4 rolls surgical tape
4 rolls cloth tape
2 large rolls gauze bandage
10 gauze pads (large)
10 gauze pads (med.)
10 gauze pads (small)
Large bag of assorted sized Bandaids (approx. 300)
1 bar soap
2 small packs tissue
1 rectal thermometer
1 oral thermometer
3 pairs of tweezers
1 pocket mask (for administrating mouth to mouth)
1 bag cotton balls
10 adhesive removal pads
25 alcohol pads
1 candle
1 lighter
1 pack of matches (in ziplock w/lighter and candle)
1 EENT light (you know, the little light the doc uses to look in your ears and nose, etc.)
Lets do this by sections:
First:
3 drawstring trash bags
5 quart sized ziplock freezer bags
1 box baking soda (unopened, sealed in ziplock bag)
1 bottle white vinegar
You probably have all those items already. The trash bags are good for myriad purposes. Improvised rain poncho, ice pack, to bind up a wound, dispose of contaminated bandages, etc.
The Ziplock bags can be used for disposal of biological wastes, to take a urine or stool sample to a doctor, to put a severed finger or toe in until you can get to the doctor, to put a knocked out tooth in (with a bit of milk) so you can rush to the dentist (Believe it or not, if that is done and you can get to the dentist within an hour, they may be able to re-implant your tooth!), you can also use the bags to make a hot water bottle or an ice pack, to blend ingredients for a poultice, etc.
Baking soda can be used for bathing to lessen the itching of various rashes and conditions, mixed with a bit of water into a paste to put on a bee-sting, a spoonful in a glass of water will relieve heartburn or to add salt back into the system if severely dehydrated.
Vinegar takes the *burn* out of sunburn, can be used to wash wounds, will lessen diarhhea whe you add a couple spoonfuls to a glass of water, will detach leeches and some other *clingy* vermin such as chiggers.
1 bottle hydrogen peroxide
1 bottle rubbing alcohol
These two items should be in EVERY FAK.
Peroxide will wash out wounds, sterilize (to an extent) tweezers, needles, etc.
Alcohol, again--wound treatment, sterilization of implements, rub downs to bring down fevers, etc.
1 Epi-pen (Dr.'s Rx. Used for immediate treatment of allergic reactions)
1 bottle hydrocodone (Vicoden) 30 pills (Dr.s Rx, strong pain reliever)
These two items can only be obtained with a Doctors prescription.
DO NOT GET EITHER IF YOU OR A HOUSHOLD MEMBER HAS A HISTORY OF SUBSTANCE ABUSE!
I have the Epi-Pen as a few members of my family are allergic to bee stings. If I do not use it within a years time, I take the unused unit back to my doctor and obtain a new prescription. DO NOT RELY ON OUT-OF-DATE MEDICATIONS! They can and will kill you in an emergency situation.
Same for the hydrocodone. I have exactly 30 pills. In the bottle is a piece of paper and a small pen is attached to the bottle. If I need to take this medication (or anyone else in my household), I write down the day, time and reason. Again, at the end of one year, I take the bottle back to my doctor and get a new prescription.
1 large bottle aspirin
1 large bottle non-aspirin pain reliever (Tylenol, or store brand)
1 tube Icy-Hot
1 box Benadryl Allergy
1 box Benadryl Cold and Sinus
1 box Tylenol PM
1 box Ex-Lax
1 box Imodium (for diarrhea)
1 tube neosporin
1 tube Benadryl cream
1 bottle iodine
1 bottle Visine
1 bottle Clear eyes
1 bottle Lice shampoo
1 tube Ora-gel
1 bottle Oil of Cloves
1 tube anti-fungal cream
2 bottles Calomine lotion
1 bottle Lubriderm medicated lotion
1 bottle aloe-vera gel for sunburn
1 bottle Poison Ivy extract (homeopathic remedy)
Here's where it gets pricey! All of these are OTC (over the counter, available without a prescription) Some (such as the aloe-vera gel) need to be rotated pretty regularly (every 6 months to a year). But if you buy only one of item each week or every two weeks, it isn't so bad on the wallet.
The items are self-explanatory. In an emergency situation, especially a SHTF one, all could be quite useful for the normal day-to-day ills of your household.
1 hot water bottle
1 ice pack bottle
1 pack air filter masks
4 rolls surgical tape
4 rolls cloth tape
2 large rolls gauze bandage
10 gauze pads (large)
10 gauze pads (med.)
10 gauze pads (small)
Large bag of assorted sized Bandaids (approx. 300)
1 bar soap
2 small packs tissue
1 rectal thermometer
1 oral thermometer
3 pairs of tweezers
1 pocket mask (for administrating mouth to mouth)
1 bag cotton balls
10 adhesive removal pads
25 alcohol pads
1 candle
1 lighter
1 pack of matches (in ziplock w/lighter and candle)
1 EENT light (you know, the little light the doc uses to look in your ears and nose, etc.)
Some of this stuff is pricey, some not so much.
Most of this is for physical repairs, removing splinters, dressing wounds, etc.
Again, one item bought at regular intervals and added to your FAK is a great way to spread out the cost.
I keep my primary FAK in a large woven picnic basket.
You may want to use a small suitcase or a gym bag. Whatever works for you is fine. Try to keep it as organized as possible and always remember to keep a pad of paper and a pen or pencil.
Here's mine, all packed and ready to go...
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