Posts Tagged ‘advice’

Sep 3

I think most teachers cringe a little bit when they see that a piece of writing starts with a definition from the dictionary; when it comes to book reports and history essays, it’s an overused technique. If any of you teachers happen to be reading, I hope you’ll forgive me for beginning this way:

self-reliance
– noun
reliance on oneself or one’s own powers, resources, etc.

teamwork
noun
cooperative effort by the members of a group or team to achieve a common goal.

I’m starting out with these definitions to draw your attention to what is perhaps a contradictory relationship between self-reliance and teamwork. The problem actually exists in the words themselves. ‘Self-reliance’ is about the self, the individual; ‘teamwork’ focuses on the team, the collective. I think most of us would agree, though, that both teamwork and self-reliance are important parts of life. They can even be seen as two very essential parts of preparedness, a topic we’ll be focusing on a lot during September. So how do these apparent opposites work together? The answer to that question can be summed up pretty easily:

Self-reliance is the goal; teamwork is how to get there.

 Zeroing In: Self Reliance or Teamwork?

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Aug 13

I’ve worked at a few part-time food service jobs in my days, but when it comes to making sure the food in my own refrigerator is safe, I tend to be pretty clueless and absent-minded. I came across an article earlier today that gave some helpful tips for keeping your food free from the bacteria that leads to food poisoning. These tips come from the Mayo Clinic, and they serve as a great reminder that even foods that look and smell just fine can be dangerous if they’re not stored properly. As you read through these tips, consider what actions you can take to improve in your own home. You may even want to jot down some notes or print out this blog as a reference for the kitchen.

refrigerator with temps Food Storage Scholar: Safety Reminders for Short Term Storage

The “two-hour” rule: Foods requiring refrigeration (poultry, eggs, produce, etc.) shouldn’t be at room temperature for any longer than two hours. When the air temperature is above 90 F, the limit is one hour.

Store leftovers: Hot foods can go straight into the refrigerator or freezer; there’s no need to cool them on the counter for a long time. Leftovers from a large pot will cool more quickly when divided into smaller, shallower containers. In general, leftovers should be used or frozen within three to five days.

Don’t crowd: A refrigerator that is too full blocks air circulation, hampering the cooling process. At the same time, having too little food in your refrigerator can increase energy costs, so do what you can to find a happy medium. Using your leftovers within three to five days, as mentioned above, will help you in this process.

Know when to toss: An opened package of lunch meat can be safely stored in the refrigerator three to five days; unopened, it will keep for two weeks. Three to five days is a safe storage time for chicken, ham, tuna, pasta, or egg salads. Cooked or uncooked fish should be tossed after one to two days. The same goes for fresh sausage and uncooked ground beef.

Mind the temperature: A refrigerator temperature should be at or below 40 F. The freezer should be kept at 0 F.

If in doubt, throw it out: Any foods that look or smell suspicious should be tossed.

Do you have any special tricks or tips for keeping food fresh and safe? Share them in a comment below!

Jun 26

One of my co-workers just informed me that June is the National Dairy Council’s Dairy Month! Random facts from the internet are great, aren’t they? Even though June is nearly over, there’s no time like the present to pay tribute to one of my favorite food groups.

dairy 200x300 Q&A: Whats The Difference Between Instant & Powdered Milk? (more…)

Jun 19

I’m excited to introduce a new feature for the Shelf Reliance blog. This feature is a little something I like to call the Food Storage Scholar, and it will help answer questions that many people have when it comes to food storage. With so many new terms and new lessons to learn, it helps to have someone around to explain things as clearly as possible. That’s my job! Of course, I’m far from scholarly when it comes to food storage, but I’m eager to learn and ready to share. If you have any topics you’d like me to take on in a future post, please let me know by leaving a comment at the end of this post. With that, let’s get to it! (more…)

Jun 8

Before THRIVE came along, did you ever expect for food that looked like this …

6 grain pancakes 300x200 Making It Work: Send In Your Nominations!

… to come from your food storage?

taco soup 300x199 Making It Work: Send In Your Nominations!

Yeah, me neither.

vanilla bean custard 300x246 Making It Work: Send In Your Nominations!

These recipes were all created by people who have figured out how to make their food storage work for them.

Food storage is meant to give you peace of mind and flexibility. It’s meant to ultimately make life easier. It is not meant to induce fits of rage, nor to be a source of intimidation, and it should never result in meals that are only good for heightening your gag reflex. Still, it can be a hard lesson to learn. Most of us have a little baggage when it comes to food storage. Maybe you’ve got wretched memories of being forced to can peaches when you were a young’un, or maybe you’ve only recently been introduced to the concept and are embarrassed to find that everyone and their dog has gotten a head start. Whatever your story is, everyone has a different path to journey on before they get to the perfectly-organized, flawlessly-planned food storage future that’s somewhere in the distance, and if you’re lucky, you might find some folks along the way to lend a helping hand. That’s where the Shelf Reliance blog steps in.

We’re looking to find people who are Making It Work – people who’ve got a handle on this food storage/emergency preparedness thing and are willing to share their tips, tricks, and encouragement with the rest of us. If you think you know someone (or if you are someone) who fits the bill, please send an e-mail to: sara.hanks@shelfreliance.com. Include the words “Making It Work” in the subject line.

We’re looking to start a recurring feature here on the Shelf Reliance blog dedicated to profiling these awesome people and getting the scoop on their techniques, so your nominations will be much appreciated!

Apr 23

penny piggy bank

Lately it seems like the more money our family makes the less we have at the end of the month. I know this defies logic, but I’m pretty sure I’m not alone in this boat. I remember the good old days when we were poor and yet able to save a lot of money. Most unfortunately, our savings trend has decreased as our income has increased.

In my current state of acknowledging the need to save more and spend less—much less—I have decided to utilize a few highly recommended money-saving resources.

Luckily, it seems there are many others out there just like me. We all want to save money, but we need an injection of know-how. Even luckier, there are a few treasured people out there who are willing to share their money saving tips for free!

To date, the most comprehensive money saving resource I’ve found is Pinching Your Pennies. At www.pinchingyourpennies.com you can find a myriad of money saving tools like coupon lists, grocery deals, and online discount codes.

The thing I love most about this site is that much of it functions in a member-helping-member way. There are countless postings from members that advertise the best deals around town. Everyone on this site is happy to share their best coupon and money saving advice, which is nice for those of us who are just beginning to venture into the world of coupon clipping and bargain shopping.

If you are anything like me, saving more equals a happier household. As I turn toward the world of penny pinching, I urge anyone else in need of a spending overhaul to do the same. I would also like to thank the gold-hearted members of Pinching Your Pennies for sharing their saving advice so liberally.