I want to show you today how to preserve Cilantro from the garden. I dehydrated some Cilantro about three years ago and I was hooked on it. Thankfully Cilantro grows like a weed here in Southern Utah! All you need is good soil and some awesome seeds and you are ready to plant. It sprouts here in about two weeks, so don’t give up if you don’t see those little leaves start sprouting right away. The only downside to growing your own Cilantro is once you clip it, your crop is done. In other words, you have to replant some more seeds. But, here’s the deal, you can grow so much that one crop can give you lots and lots of Cilantro to eat and preserve.
I can’t wait to show you how to make bagels in just over an hour! I live in Southern Utah and we have one place you can purchase bagels besides the supermarkets. Here’s the deal, once you make these, you will never buy bagels again, except once in a while at your favorite bagel shop. There is a bagel store called Rich’s Bagels in Salt Lake City, Utah. Oh my goodness, those bagels rock with goodness! Whenever Mark and I go up north we always get a bag of their bagels and the cream cheese spreads they sell. Sometimes you just need to make bagels, particularly if your supermarket is ten miles away, right? I can make these bagels faster than driving the ten miles to go stand in line and pay for them. Of course, they are a lot cheaper, I don’t have the vast variety they have in town, but these are freshly baked and homemade.
This is the best carrot cake recipe you have ever tasted, I promise. It’s moist and dense with cream cheese frosting. I have great childhood memories of my mother’s carrot cake with the rich cream cheese frosting dripping down the sides of the cake. If I go out to dinner and they have carrot cake I am so tempted to try a slice. I know it might not be moist and then I will feel like I wasted my money. It’s not the restaurant’s fault that they don’t make carrot cake like my mom’s. It usually ends up being really dry or the frosting doesn’t cut it with my taste buds. But, there is a really nice bakery in Salt Lake City, Utah called Schmidt’s Bakery. They make an awesome moist carrot cake. Well, today I have the best choice for carrot cake even if you happen to live close to that bakery.
I’m asked all the time, “What food should I put in my 72 hour kits?” There are many ways to do this, but I like to add items I can just add water to or I can eat right out of the can or a bag. I bought smaller size pantry cans with foods that I like and will eat if I have to evacuate and go down to a school gymnasium or church facility. Please remember, you need water, lots of water. I recommend 4 gallons per day per person. The American Red Cross suggests 1 gallon per person, I’m already thirsty just typing 1 gallon.
I know there are a lot of people that are wondering about how to get started with food storage for survival. Have you asked yourself lately, where or how do I even start a food storage pantry? Years ago most people stored wheat, rice, sugar, and beans. I am talking one hundred pound barrels of each. Mine were green barrels. Yes, I had a wheat grinder that you would crank for hours and be lucky to get two to four cups of freshly ground flour. I swear this is why I made white bread for 40 years, so I wouldn’t have to do all that grinding!. Well, things have changed for the better. We have so many options for food storage now. We have longer shelf life options and so many ways to store and prepare things now.
This is my quick and easy chicken salad with grapes that I have made for years, and that I serve on a croissant or bed of lettuce. I can use my freeze dried chicken, canned chicken, shredded cooked chicken, and I can use my freeze dried red grapes as well. I can use Mayonnaise or Miracle Whip. When I met my husband, Miracle Whip became my favorite sandwich spread. This recipe is so easy, and pretty healthy, except for the Mayonnaise or Miracle Whip that is added. You could substitute yogurt if desired for the Mayo/Miracle Whip. It’s so hot here in So. Utah and this chilled chicken salad hits the spot with our 100 + degree weather.