a "been-there" mom of six offers encouragement
to wives, young mothers, and those not so young,
and simple common-sense approaches to
the "ings" of life:
child-rearing (hints and helps), homemaking (all areas),
cooking (simple, cheap, and do-it-yourself)
making (toys and gifts), preparing (for the unexpected),
maintaining (sanity and peace in this increasingly crazy world) and more---
all aspects of making the most of making do on little---
and having fun in the process.
Showing posts sorted by date for query storing water. Sort by relevance Show all posts
Showing posts sorted by date for query storing water. Sort by relevance Show all posts

Monday, August 24, 2015

Prepare NOW: Realists are NOT Alarmists


I am still Simply, Gail and I'm baaack!

It has been 17 months since I signed off. I needed that time to handle some health issues. I keep coming across things I need, or want, to share with you.

In my  last post in March of 2014 I said  it was my understanding that old posts never fade away.  It has been gratifying to find that my inactive blog continues to be active in the  "hits" department. It makes me feel good to think that I have been able to be of help to some.

I am not going to add pressure for myself by setting a posting schedule. I will post whenever on (as previously) whatever.

I don't have anymore computer knowledge than I did two years ago (actually I have immediately discovered I have forgotten most of what I did know!).  This is to let you know that I still don't know how to let you know when there is a new post but if you are a previous reader you figured it out last time. . . and others manage to keep finding them so I guess it will work out.

I am a "Mormon" --- a member of the Church of Jesus Christ of Latter-Day Saints.  Previous readers probably figured that out. I joined the Church 53 years ago after a period of searching for the right one. I will write more about my conversion another time. I introduce the subject at this time because, as many of you know, Latter-day Saints are encouraged to be prepared for a time of need---to learn how to do practical things to ease any situations that might arise.

Many of my posts addressed ways to be prepared. Things that Dave and I have learned, practiced and taught over many, many years. All of them simple to do, cheap to do, and .. . doable!! Even quite quickly. The only hard part is getting started!!!

I was recently asked to prepare a hard copy  listing of the preparedness posts my blog has covered.

These hard copies are making the rounds locally and are seemingly helpful. Hopefully what follows will help you and others on-line.

                  Bad Things do happen!


Emergency Preparation NOW : Realists are not Alarmists

Bad things happen! Somewhere, sometime, sooner or later, there will be an emergency that will affect you, your neighborhood or town, or even a wider area.

Often without warning.
Some global---others local---many personal.

Most caused by Nature's unrest---some by Mob unrest---Others by an Individual's unrest.

National emergencies and local emergencies that affect many --- that affect some --- that affect one.
You could be the one!

If you haven't already, it is important to begin to prepare now!

Although many would have us think otherwise, being a realist is not being an alarmist. Simply think of it as insurance. Do you hesitate to pay for insurance? Do you consider it a waste of money if you never have to use it?  How 'bout Thankful?

I posted at  thecreativecheapskate.blogspot.com for 2-1/2 years. It is still accessible. Many of the posts covered topics of simple ways to help you prepare. To access these posts type what you want to search for in the small search bar box on the upper left of the blog.

In bold I have listed the subject as you would type it in, followed by what the post(s) covers.
Insurance Why are realists called alarmists? a photo essay
Begin now to prepare The whys of getting started
Human waste  Ways to prepare for disposing/supplies to gather (2 posts)
Water Importance of; storing/purifying of, quantity to store
Grab and Go Bags  Ways to be ready for emergency evacuations (4 posts)
Contact information: Need for keeping hard copy contact information
Cheapest survival foods Food for bare bones surviving
Bare first aid cupboard  Putting together a comprehensive first aid kit (2 posts)
Hydrogen peroxide Many first aid, home cleaning and garden uses of
Matches Matches to make for adverse conditions
Emergency lighting  Simple, non-flammable oil lights/other lighting/cooking sources & info (2 posts)
Disaster without a plan Things you need to plan for
Hurricane Sandy Many thoughts/suggestions from one who was there
Batteries: Dangers of improper storing/how to store properly
Personal products Making cloth wipes, sanitary pads and deodorant
Eating the elephant Getting started with a food storage plan
Food storage and canned goods Ways to obtains, maintain, and find places to store it (5 posts)

Plus, you can type in the following for all you need to know about these basic products.
#2 dry milk
#5 wheat
#6 rice
#8 eggs
#9 beans

I feel it is very important for each of us to be prepared to the best of our ability for whatever comes our way. Our level of preparedness may not mean the difference between life and death at the time but, at the very least, it will definitely increase our peace of mind and comfort.

There are many internet sites providing a wide array of preparedness information. This one                     gives you a quick way to access a variety of subjects from my blog that follow my priorities of being simple/quick/effective/cheap---tried and tested by myself and others. And, correct to the best of my ability.

Sooooo long --- I know this post has been that --- and I am sorry.   I promise the rest of my posts will be reasonable...at least their length!

I am Simply, Gail

Friday, May 31, 2013

Part 1 - Gain Peace of Mind by Simply Storing Water . . .


The most important thing you will need to have on hand if the bottom were to drop out of everything is drinking water.  While one quart of drinking water a day will sustain life, one gallon of drinking water per day is recommended. 

Estimates vary on how long a person can go without water but the general answer is three days  before there are very serious and cruel side effects.  Much depends on the temperature, the age and health of the individual, and the circumstances.


Begin Today:  Look around for at least one container you can use to store water and do it! 

Heavy plastic bottles like soda pop or juice bottles are great  Just make sure that what the container held originally was safe to eat or drink and they have been washed before reusing.  Empty bleach bottles are the only exception.  You can use well-washed plastic milk jugs if necessary but they will crack in time.


It is recommended that you store a minimum three-day supply of water, per person, but it would be best to have a two-week supply for each family member. 

Number in my family _____ X 3 gallons per person = _______gallons minimum.
Number in my family _____ X 14 gallons per person = _____ gallons preferred.



Continue:  Refilling and storing acceptable containers as you acquire them.

When drinkable water is properly stored it should have an indefinite shelf life. If desired, to maintain the optimum drinking quality of the water, you may choose to refill the containers every six months.

Watch your Progress:  It's that simple to provide water insurance for
your family . .   just in case!

If you want to dive deeper into water storage information, click on the link below to go to my previous post What if you turned on the tap and nothing came out?

http://thecreativecheapskate.blogspot.com/search?q=storing+water

P.S. I love to hear from you, and I respond to all appropriate comments. We are having so many spam problems  we have had all "anonymous" responses blocked.   If you want to contact me please do it personally through our e-mail address, listed in the bar on the right side of the blog.  Thanks for understanding.

Friday, August 3, 2012

Simply Amazing Microwave Bread and Butter Pickles

Tuesday I mentioned how well our garden was doing and my subsequent search                       for different ways of preparing cucumbers.


And I mentioned the plethora of almost-identical sites that proclaimed 13 "amazing ways" to use them in reportedly "amazing" ways  and --- the blogger who's personal tests proved them amazingly ineffective.


Yesterday I found yet another plethora of sites touting an amazingly delicious, amazingly simple, amazingly quick method of making bread and butter pickles in the microwave --- in less than 10 minutes from start to finish.


They are amazing FANTASTIC !


Comments from the various sites all followed along the
same lines. As I remember them, they included:


"My mother actually cried when she tasted them -- they reminded her so much of the ones she used to make with her mother."


"I don't even like bread and butter pickles but I LOVED these!"


"My husband ate the whole jar."


"I could hear my kids in the kitchen chomping away."



"This is how bread and butter pickles used to taste."


"My Nana's pickles tasted just like this!"


Since Simple Gail is not into hyperbole . . .


I can't give them higher praise because  I'd hate to oversell them and raise the hopes of bread and butter pickle lovers everywhere.


Finally. . .


THE RECIPE


One large cucumber, unpeeled and thinly sliced 
One onion, even more thinly sliced
3/4 cup white sugar
1/2 cup white vinegar
1 tsp salt
1/2 tsp mustard seeds
1/4 tsp celery seeds
1/4 tsp ground turmeric


Combine above in medium-size microwave-safe bowl. Microwave on high 7-8 minutes, stirring twice, until cucumbers are tender and onions are translucent. 


Put into a clean jar with a lid. Chill (and store) in refrigerator.  Enjoy!


Comments from others included:

  • doubling or tripling the batch
  • using canning lids and rings and 10 minutes in a water bath to seal them for storing
  • adding small amounts of garlic for variety



Gail's comments:

  • when I make jam I sterilize my jars in hot water, fill them with the hot liquid, top with canning lids (that have been sitting in hot water) and rings and then I turn them upside down on a towel. This helps ensure a seal. You don't need to water bath jams and jellies because of the high sugar content. Maybe the sugar and vinegar in these would allow you to do the same but for now I am just sealing the jars with my upside-down-way and storing them in the refrigerator. 
  • to save bunches of money I buy my spices at a health food or grocery that sells bulk spices by the ounce. One ounce each of the three spices came to $1.74 and is enough for making several batches! 


'til we eat again,
          Simply, Gail








Tuesday, December 27, 2011

#12 What If . . .Making Room for Food Storage

Yesterday I presented bagging ideas for toys. Since today is the day for a preparedness post I am continuing with the storage theme ---- this time for storing the extra food you are hopefully acquiring for a time of need.


Continuing the series to prepare you for a time when the store
shelves are empty and you have to get by on what you have on hand.



Over the years I have collected storage ideas from a variety of Internet sites. Today I am going to present some of them. Hopefully they will give you good ideas or spark other ideas to meet your own needs.

Storage Ideas from the Internet

My son (the only boy among a gaggle of girls) also has his own room. Some of the extra space is dedicated to a large shelf filled with cans and boxes.

A few cases of food can take up some less-than-necessary-room under a desk.

I have decorative shelves near the ceiling in my great room. Many houses have such shelves. On these shelves, I store sugar in #10 cans (one gallon). I put decorative wallpaper around the cans. In front of the cans I have placed greenery and white "Christmas" lights. Several guests have commented on my pretty decorations. They are always surprised to find it is disguised sugar. I use sugar since it stores for a long time and takes heat well. (Note from Simply, Gail: While this sounds really cute, I would worry about earthquakes or other incidences that could cause the cans to topple---and cause serious injury. Can you think of something lightweight that you store and disguise in a similar way? Toilet paper?)

I am a professional organizer. One of my specialties is food storage. I have found that lack of space is usually not the big problem many people think it is. Once I help my clients realize what they value most and why, they typically find or make space for what is important in their lives.

Pull a dresser or couch away from the wall a couple of feet and you can fit lots of cans or buckets behind it where they won't be seen too easily. We put food in Mylar pouches in rolling boxes that go under beds and in giant 55 gallon metal drums in the carport (the drums keep the insects/rodents/critters away from the food. Make a table with a board on top of a couple of cases of canned goods and cover it with a cloth. I've stacked 2-liter pop bottles, cleaned and filled with water, horizontally between my filing cabinet and the wall.

Identically-sized boxes fit nicely between the wall and my couches. Every piece of furniture in my living room and family room has boxes containing food storage behind it. I stack them about three boxes tall, and then extend them as long as the couch. It leaves just the perfect amount of space between the wall and the furniture---nobody would even guess there was anything back there. (Note from SG: Cover it with a cloth or a finished board and it will appear to be nothing but a regular table that is designed to go behind couches.) Boxes can also be stacked to form a table---my telephone sits on one such table. It's just boxes with a cloth over them.

We converted our coat closet into another food pantry. Since this closet is not directly in the kitchen and it is carpeted we store our #10 cans, case lot sales items, and items purchased in bulk. I stock my main pantry from this converted coat closet. Also the coat closet had a built-in shelf above the rod so that shelf is for unopened boxes of food like our case of tuna and our 72-hour  kits (grab-and-go kits near a door exiting the house).

We put short bookshelves in our son's closet and use them for food storage. Since his clothes are small they fit great over the top of the boxes. We also stacked boxes of #10 (one gallon) cans in the ends of the closets. Just make sure the boxes are labeled with what's in them and put the things you will need to get into most often on the top or it can be a real pain to find things.

What I am planning on doing is curtaining off two feet or so along one wall of the dining room (Ikea has curtain rails you can mount on the ceiling) and putting all my food storage on shelves behind it.

If you have a couch that has a "skirt" to the floor, you can store a lot of toilet paper unseen!


Have any of these ideas given you ideas? 

 “We have no room” is the excuse voiced most often. An excuse is exactly what it is. 

The comment from the professional organizer says it best when she wrote "once I help my clients realize what they value most and why..."  

Unfortunately, sometimes it needs to be what they should value most and why. You can't eat stuff in an emergency, and since I am simply cheap I'll add --- 

you shouldn't need a professional organizer! 
  • Be creative
  • Organize your space yourself 
  • Use the money you would have paid for the advice to--- 
  • Buy the food to store in your created space!

And, one final thought, if you do not have one inch of space to disguise a minimum three-day supply of food, will that prevent you from being prepared?  Should that prevent you from being prepared?

Being prepared "just in case" provides immeasurable peace. Even though it will take some money to be prepared, it is highly probable that no amount of money can help you---at the actual time of need.


Tuesday, November 22, 2011

#6 What If . . . RICE -- when the grocery shelves are empty!

Continuing the series to prepare you for a time when the store
shelves are empty and you have to get by on what you have on hand.
RICE is the staple grain for more than half of the world's population.

It has been commonly known and used since ancient times, and has been grown in America since 1668.

Rice is easy to store, takes little storage space, and has no waste since it is completely edible. It is a good source of energy and can supply vitamins and minerals to the diet. It is generally classified as a grain, but in family meals it can be used as a cereal, a vegetable (substitute for potatoes, as a base for meat or in soups), in puddings and custards as a dessert, and even as a beverage.

Rice for Storing

While there are 7,000+ varieties of rice in the world, long-grain white rice is recommended for long-term food storage. Brown rice, while much healthier, has a short shelf-life because of its oil content. In these times of plenty you can experiment with your favorite type of rice. Basically there are three lengths of rice and five kinds.

Lengths of Rice
  1. Long Grain Rice's length is 4-5 times its width. The grains are translucent. They remain separate after cooking, and are light and fluffy.
  2. Medium Grain Rice is about 3 times as long as it is wide. This type is less expensive than long grain because it requires a shorter growing season and produces a higher yield per acre. It is easier to mill than the long-grained variety. When cooked, it is more moist and more tender than long grain rice.
  3. Short Grain Rice is only 1-1/2-2 times as long as it is wide. It is generally the least expensive of the three lengths. It tends to cling together when cooked.
Kinds of Rice
  1. Brown Rice is the whole, unpolished grain of rice with only the outer fibrous, inedible hull removed. Brown rice requires more water and longer cooking time  than white rice. It has a chewy texture with a distinctive nut-like flavor. Again, because of the oil content, and how rapidly it becomes rancid, brown rice is not a long-term storage item. Refrigerating or freezing brown rice in self-seal plastic gas will extend the storage time considerably. The bags must be completely airtight or moisture buildup will occur inside the packet.
  2. Regular Milled White Rice is rice from which hulls, germ, outer bran layers and most of the inner bran are removed in the milling process. The grains are bland in flavor and are fluffy and distinct when cooking directions are followed.
  3. Parboiled Rice, Also called Converted or Processed Rice, has been treated to keep some of the natural vitamins and minerals the whole grain contains. It has been cooked before milling by a special steam pressure process. This is often the type of rice recommended when cooking it in a slow cooker.
  4. Instant or "Minute Rice" is completely cooked. It needs only to stand in boiling water to be ready for serving. It is a gummy-type rice.
  5. Fortified or Enriched Rice is a combination of highly fortified rice and ordinary milled rice. A coating of vitamins and minerals -- thiamine, niacin, iron and sometimes riboflavin -- is used to fortify rice. This coating adheres to the rice and does not dissolve with ordinary washing or cooking.
Wild Rice is not rice at all, but the seed of a wild water grass found around the Great Lakes region. The demand for this "rice" is almost greater than the supply, causing it to be much more expensive than the types of rice described above.

Preparation
To retain the most nutrition and have the best results, there are some rules that should be followed when cooking rice.
  • Do not wash rice before cooking, nor rinse it after cooking. Rice is one of the most sanitary foods. Rice grown and milled in the United States is clean. Nutrients on the surface of the rice are washed away if it is washed or rinsed before cooking.
  • Do not use too much water when cooking rice. Any water drained off means wasted food value. 
  • Do not stir rice after it comes to a boil, as this breaks up the grains and makes the rice gummy.
  • Do not leave rice in the pan in which it is cooked for more than 5-10 minutes or the cooked rice will pack.
  • When cooking rice  you may want to cook extra for future use. Store the cooked rice in an airtight container in the refrigerator for up to one week or in the freezer for up to 6 months. To reheat chilled or frozen rice, in a saucepan add 2 T liquid (water, broth, etc.) for each cup of rice. Cover and heat on top of the stove for about 5 minutes or until the rice is heated through.
Cooking Long-grain White Rice

Stove-top Method: Bring 2 parts water to one part grain to a boil. Reduce heat to simmer and cover. Simmer for 20 minutes. Remove from heat; let stand for 5 minutes. Fluff with fork and serve.

Slow Cooker Method: Pour 4 cups long grain rice, 10 cups water and 4 tsp salt into slow cooker that has been greased with 1 Tablespoon butter or margarine. Cover. Cook on high 2-3 hours or until rice is tender, but not overcooked. During cooking time, leaving he lid off as short of time as possible, stir occasionally. Makes 10 servings.

Microwave Method: In a 2-3 quart microwave dish, blend together 2 cups rice, 1 T vegetable oil, 3-1/2 cups water and 1 tsp salt. Cover and microwave on HIGH for 17-19 minutes. Do not stir or lift lid while cooking. Let stand 5-10 minutes. Fluff with fork.

Hints for Using Rice
  • Cook rice in beef or chicken broth instead of water.
  • Mix cooked rice with a variety of things -- sliced mushrooms, sauteed onions, crumbled bacon, slivered almonds,  grated cheese, etc.
  • Try sour cream and chives mixed into cooked rice.
  • For breakfast cereal, cook rice as usual. Drizzle with honey or sugar. Chopped fruit, fresh or canned, can be added. Top with warm milk or cream if desired.
  • Herbs can be added to the cooking water when preparing rice: 1/2 tsp dried thyme, oregano, sage, rosemary, basil or savory; 1/2 tsp celery seeds or dried dill, seasoned salt instead of regular salt; 3/4 tsp dried marjoram.
  • Make "potato" salad replacing the potatoes with rice.
Rice Stir-Ins Ideas
  • Dried cranberries, chopped pecans, sliced green onions, and Parmesan cheese.
  • Thawed frozen peas and chopped smoked ham.
  • Chopped roasted chicken, toasted sliced almonds, sliced green onions and orange marmalade.
  • Scrambled eggs, chopped Canadian bacon, and chopped chives or green onions.
  • Orange segments, toasted sliced almonds, and sliced green onions.
  • Granola, vanilla yogurt and golden raisins.
  • Butter, lemon zest and fresh lemon juice.
  • Minced garlic and mushrooms sauteed in butter.
  • Diced tomatoes, sliced green onions, and shredded Monterey Jack cheese.
  • Vanilla ice cream and a dash of cinnamon.
  • Scrambled eggs, crumbled cooked sausage, cream cheese cubes, sliced green onions, dash of poultry seasoning.
  • Yogurt and fresh fruit.
  • Zucchini and carrot "matchsticks" sauteed in butter or olive oil and Parmesan cheese.
  • Sliced apples sauteed in butter, cinnamon, brown sugar, chopped nuts and vanilla yogurt.
  • Thawed frozen corn, mild green chilies and sour cream.
Rice is the Great "Stretcher"
Rice helps a main dish like stew, chili, beans, etc. go a lot farther by serving them over rice. We learned this stomach-filling trick several years ago when we lived on an isolated atoll in the Equatorial Pacific. Container ships were scheduled (loosely) every six weeks or thereabouts.

Rice as a Beverage!

Horchata (or-CHA-tah) is an old-world drink that was enjoyed by the Aztecs. Today it is served throughout Mexico, and is appearing on more and more menus in authentic Mexican Restaurants in the United States. It is a cool and soothing enhancement to spice food.

There are many recipes on the internet. Some are dairy-free, making it a great drink for those with lactose intolerance. The ingredients and preparation methods are similar, and all require a several hour "setting" time and the necessity of straining. Serve horchata over ice.

Lola's Horchata
1 cup uncooked white long-grain rice
5 cups water
2/3 cup white sugar
1/2 cup milk
1/2 T. vanilla extract
1/2 T. ground cinnamon
Pour the rice and water into a blender container; blend until the rice just begins to break up, about 1 minute. Let the rice and water stand at room temperature for a minimum of 3 hours. Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon and sugar into the rice water. Chill. Stir before serving over ice.

Lola's recipe is from allrecipes.com. Comments from the site include:

  • This is the best horchata recipe I have ever found. I found that ground cinnamon floats on the stop so I let 2 cinnamon sticks soak with the rice and water for 3 hours.
  • I have made this three times and found the trick to perfecting this the second time around! Here's my recommendation for "authentic" homemade horchata: put 1-1/3 cups rice in the blender jar. Add about 2 cups water and 2 cinnamon sticks and blend until he rice and cinnamon are roughly ground. Add the remaining water and blend thoroughly. Pour into a pitcher and place in the refrigerator to soak (overnight is best) -- or at the very least 4-5 hours. Strain the mixture through a sieve. I doubled the amount of milk called for. I used about half the sugar ( a generous 1/3 cup as I like mine not too sweet) and a generous splash of vanilla.
  • I found that the flavor was better the longer it sat so I served it the following day. There was a lot of undissolved cinnamon, but I found the perfect solution is to strain the entire mixture through a coffee filter just before serving. Because it sat overnight, the flavor was still full, but you did not get undissolved cinnamon with each sip. My measurements for 10 servings is the following: 1-2/3 cup uncooked white long-grain rice, 8 cups water, 1/2 cup sugar, 1-1/2 tsp ground cinnamon, 2 cups milk; 3/4 cup+2 T sweetened condensed milk; 2-1/2 tsp vanilla.


Wednesday, October 5, 2011

What If . . . You Need a Substitute for Common Medicine Cabinet Items?

3 PERCENT Hydrogen Peroxide, purchased over-the-counter is a cheap and handy item to keep on hand. It has multiple uses. 

Today's post will address medicinal uses.

Safety Precautions:   It is important that the hydrogen peroxide you use for these purposes is THREE PERCENT! Do Not Ingest! and Keep Away from Children! 
3 percent hydrogen peroxide is a good first aid solution!
                                                                                       
Small Wounds
Apply directly to wound to disinfect it.  It will "fizz"
and doesn't hurt much. You can use a cotton-tipped
swab dipped in peroxide to swab a wound inside the
mouth.  Or you can swish it around inside your mouth.
Remember not to swallow it!

Tooth Paste
Mix hydrogen peroxide with baking soda until the desired consistency to use as an effective homemade toothpaste with whitening properties.

Mouth Wash
Use once or twice daily to free mouth and teeth of bacteria and germs.  Use one tablespoon of 3 percent peroxide for every glass of water, swish for about a minute, spit it out and rinse well with tap water afterwards. Do not swallow! When used at least two times a day as a teeth gargle, hydrogen peroxide can whiten teeth as well as make them free of bacteria and germs. Use a tablespoon of peroxide for every glass of water, swish for about a minute and rinse well with tap water afterwards. It is suppose to whiten teeth also.

Tooth Brush Sanitizer
Toothbrushes harbor many germs. Storing them in hydrogen peroxide is an effective disinfectant. Discard peroxide frequently and replace with new. If you prefer you could put the three percent peroxide in a spray bottle and spray your toothbrush after each use.

Ear Wax Removal
Prevent waxy buildup on the ears by using hydrogen peroxide. Tilt your head to expose the ear to be treated. Using an eye dropper, you should put 2-3 drops into the ear and allow it to settle for a several minutes. With a syringe filled with warm water, carefully flush the ear out. Then dry your ear using a soft dry cloth.

Germ Killer
Apply or spray on area of skin that needs sanitizing. Keep away from eyes.

For Nail Fungus
They claim it will kill fungus on fingernails and toenails by soaking them in  hydrogen peroxide, diluted 50/50 with water. From what I have read and heard from medical professionals about hard nail fungus is to treat, I have my doubts, but it is probably worth a try before trying the heavy duty prescriptions.

And once again----It must be emphasized that only 3 percent grade hydrogen peroxide can be used on the skin and for medicinal purposes.  Otherwise, you can end up with severe skin damage that offsets peroxide uses.

My next cheapskate post will cover household uses for 3 percent hydrogen peroxide.

Thursday, August 18, 2011

What if . . . you turned the tap on and . . .



nothing came out?



What if your local water system was suddenly damaged or compromised? 


WATER is the most critical portion of any preparedness plan.


Water is much more essential than food in sustaining life!


Approximately 40 percent of the world’s population does not have access to pure drinking water. We, in the United States, are among the very fortunate. Usually the safety of our domestic water supply is of little concern; however situations may occur when the water supply may be cut off or damaged.

The most important thing you would need to have on hand if the bottom were to drop out of everything is drinking water. While one quart of drinking water a day will sustain life, one gallon of drinking water per day is recommended.  

You will also need additional water for washing and other purposes. 

It is recommended that you store a minimum three-day supply of water, per person, but it would be best to have a two-week supply for each family member. 

Number in my family _____ X 3 gallons per person = _______gallons minimum.
Number in my family _____ X 14 gallons per person = _____ gallons preferred.
Approximately how much water do we, as a family, have available today?______

When drinkable water is properly stored and purified, it should have an indefinite shelf life, but to maintain the optimum drinking quality, water should be rotated every six months. If you choose to rotate the water it is helpful to mark the date on your calendar.

Good water storage containers are air-tight, resistant to breakage, and heavy enough to hold water. If metal, they should have a lining that will not rust or affect the flavor of the water. They should have secure lids.

Glass? Plastic? Coated metals?  Consider the advantages and disadvantages of each. Then, do the best with what you have, or can, acquire. 

Milk jugs are not effective, as they may leak and may contain protein residue. Two-liter pop containers and heavy juice bottles work well. With the exception of well rinsed out plastic bleach “bottles, do not use containers that previous held non-food items. 

Before using, clean all containers with soap and water and rinse well. Sanitize container and lid with one tablespoon bleach per gallon of water, shake well, empty container and allow to air dry. 

When storing the containers keep them off the ground and/or cement. Even cardboard under the containers will do the job. Also, do not store next to materials that may leach into them. 

It’s a good idea to store a few containers in a freezer to prolong the freezer’s cold if the power goes off. When doing this, be sure to leave a couple of inches for expansion in the containers. 

Most city-treated water is safe for storage without additives, but to ensure the storage of quality water, use a chlorine or heat treatment. 

Treat:

To treat with chlorine, unscented, liquid bleach may be added to disinfect. Add eight drops, or 1/8 teaspoon bleach, to one gallon of water. 

To treat with heat, fill clean quart Mason jars and process in a boiling water canner for 20 minutes. This provides a way to have safe drinking water and also use jars that may be sitting empty. 

Purchased bottled water is a quick and convenient way of getting a water supply; however, it is not considered to be safer or purer than city-treated water.  “Natural” water companies just have a huge advertising budget and a convincing public relations department!!!

In an emergency, if there is no warning, you can use water from pipes, ice cubes or the hot water heater. Learn how to turn off your water supply because the inlet valve should be closed off immediately after the water supply is disrupted.

Only use water from swimming pools, toilet tanks or water beds as a last resort and then only for purposes other than drinking since chemicals may be present. 

In some emergency situations, you may need to either treat (see above) or purify (see below)  contaminated water, such as that from lakes, runoff, streams or ground water. The water in lakes, rivers, and springs may look crystal clear but often contains various bacteria that can cause illness. The main parasites which need to be eradicated are the cysts which cause Giardia and amoebic dysentery. Small amounts will not affect the body, but in large numbers these pathogens can take effect. They can survive in cold, even freezing water for several months because of their hard protective shells. 

Purify:

The two most common purifying methods are boiling and chlorine bleach.

Boiling: While virtually foolproof, boiling water does take a fair amount of time and  a considerable amount of fuel, both things that need to be taken into consideration. Water must be boiled for five minutes and then allowed to cool. Boiling “flattens”   the taste of water. Pouring it back and forth from one container to another helps correct this.
Chlorine Bleach: A chlorine treatment of 1/4 teaspoon or 16 drops of unscented bleach may be used per gallon of water. Allow the water to sit for 30 minutes, then check for cloudiness. If it is cloudy, repeat the chemical treatment and let stand for 15 minutes. A slight chlorine odor should be present. If the water does not become clear, do not use it.    
                                                                              
 Note the difference in treatment and purification amounts of bleach. For a treatment, use eight drops per gallon; for purification, use 16 drops. 

There are other purification systems available, including a variety of water filtration systems and iodine-based treatment methods.  (If you are pregnant, suffer from a thyroid disease or have an iodine allergy, do not use an iodine method without first consulting a doctor.)

I am not discussing these other methods here because my purpose on this site, no matter what I am covering, is to always present things and ways that are doable—simply and cheaply.

Remember: Water storage is important to your survival in the event of an emergency. Being prepared is critical.  

Please take the time to do something. . . even if it is only one container. . . today—then you can sleep better when the wind blows.



What If . . . there was suddenly no means of disposing of human waste?

Bad things do happen to good people. All the time! And the kind of bad things, I am discussing, are no respecter of persons---or financial status---or social status---or. . . you fill in the blanks.

Do you know there are basically three kinds of people in the world?

1. Those that make things happen.
2. Those who watch things happen.
3. Those who wonder what happened.

Hopefully my What If. . . posts will help you be right there among the number ones. Each post calls attention to bad things that could happen, simple ways to prepare for these occurrences for if/when they do, and as a reminder  to those who have already started their preparation.

Maybe a bad thing hasn't happened in your country, or your region, or your neighborhood. . .yet. And hopefully it never will, but it doesn't hurt to be prepared----just in case!


The lack of sanitation facilities following major disaster can quickly create secondary problems unless basic guidelines are followed. 

Except for one small (and identified) section, the following information is provided by the National Terror Alert Response Center.

Water flush toilets cannot be used when water service is interrupted. The water remaining in the fixture is not sufficient to flush the wastes down the sewer. Clogging may result and your living conditions then become just that much more uncomfortable.

Even if water is available, local authorities may ask you not to use flush toilets, wash basins, and other fixtures connected with soil pipes. The sewer mains may be broken or clogged, which would make it impossible to carry off such waste; or water may be needed for fire fighting or other emergencies. It is necessary for every family to know emergency methods of waste disposal in case such conditions arise.

Failure to properly dispose of human wastes can lead to epidemics of such diseases as typhoid, dysentery, and diarrhea. At the same time, sewage must be disposed of in ways that will prevent contamination of water supplies used for drinking, cooking, bathing, laundering, and other domestic purposes. Following  are simple steps that any family can take to prevent such dangers and discomforts.

If the water lines are damaged or if damage is suspected, do not flush the toilet. Avoid digging holes in the ground and using these. Untreated raw sewage can pollute fresh ground water supplies. It also attracts flies and promotes the spread of diseases.

Simply, Gail things----two steps you can take immediately with what you already have around the home. They require minimum storage space (while having the potential for maximum usage in time of need) and can be accumulated at no cost.


1. Save plastic grocery bags in gallon milk jugs. Rinse out jug and let dry. Replace lid. Cut out a hole in one side (most milk jugs already have a round indentation which makes it easy). Stuff bags into jug through this hole.  It is amazing how many you can cram in there! When the jug is full, cover hole with a piece of plastic or cardboard slightly larger than the hole and duck tape in place. Put in storage. (This bag holder is also very useful for daily use in “normal” times. We just hang the jug place  in a cupboard. The bags can be removed one at a time as needed. If you need fancy, you can buy them in stores for real $$)


2. If you are like me you probably already keep empty cottage cheese, sour cream, and similar containers around for storing leftovers. We also have a collection for emergency use—as containers for disposing of whatever needs to be disposed of, if/when there is a need. They would then also add an additional “layer” of secure containment, as discussed below.

Store a large supply of heavy-duty plastic bags, twist ties, disinfectant, and toilet paper

A good disinfectant that is easy to use is a solution of 1 part liquid bleach to 10 parts water. Dry bleach is caustic and not safe for this type of use.

If the toilet is NOT able to be flushed, it can still be used. This is less stressful for most people than using some other container. Remove all the bowl water. Line it with a heavy-duty plastic bag. When finished, add a small amount of deodorant or disinfectant,
securely tie the bag, and dispose of it in a large trash can with a tight fitting lid. This large trash can should also be lined with a sturdy trash bag. Eventually, the city will provide a means to dispose of these bags.

 Portable camp toilets, small trash cans or sturdy buckets lined with heavy-duty plastic bags can also be used. Those with tight fitting lids are best.
 
Tips for Staying Clean in an Emergency Situation
Keep a supply of basic hygiene supplies on hand, plus an extra supply of toilet tissue and sanitary napkins. If there is illness in the house that requires rubber sheeting or other special sanitary equipment, make sure that adequate supplies are available.

At least a week’s accumulation of daily newspapers will come in handy for insulating bedding from floors, and lining clothes against cold, as well as for the sanitary uses already mentioned.

If you have a baby in your home, you may find diaper laundering a problem under emergency conditions. It is best to keep an ample supply of disposable diapers on hand for emergency use. Or, any moisture resistant material can be cut and folded to diaper size and lined with absorbent material.

As much as possible, continue regular hygiene habits such as brushing your teeth, washing your face, combing your hair and even washing your body with a wet washcloth. This will help prevent the spread of disease and irritation as well as help relieve stress.

Keep your fingers out of your mouth. Avoid handling food with your hands.

Purify your drinking water. Use chlorine bleach, purification tablets (check bottle for expiration dates), or by boiling for 10 minutes.



Keep your clothing as clean and dry as possible, especially underwear and socks.

If, during an emergency situation, you develop vomiting or diarrhea, rest and stop eating solid foods until the symptoms ease up. Take fluids, particularly water, in small amounts at frequent intervals. As soon as can be tolerated, resume eating semi-solid foods. Normal salt intake should be maintained.

Temporary Toilet Provisions
Right after an emergency, or during one, you will probably not have the time and tools to prepare a complex emergency sanitation system. If there is a delay of several days in restoring sewage service to your neighborhood, you may find that disposal is a big problem. Your first task is to make some temporary toilet provision for your family, especially the children. Almost any covered metal or plastic container will do. You can use a covered pail, a 5-gallon bucket, or a small kitchen garbage container with a foot
operated cover for an emergency toilet. Anything that has a cover and will hold the contents until you can dispose of them will serve for sanitary purposes at first.

Emergency Sewage Storage
Keep on the premises at least one extra 10-gallon garbage can or other waterproof container with a tight fitting cover. This should be lined with paper and/or a plastic bag. And the lid should be fastened to the can to prevent its loss. Such a can may be used for the emergency storage of body wastes until the public sewage system can be put back into action, or until other arrangements can be made. Empty your emergency toilet into this storage can as often as necessary. A small amount of household disinfectant
should be added after each use. If you live in an apartment, you may not have a large garbage can or room to keep one. In that case, two smaller covered pails or other containers will do just as well.

Solutions for Apartment Dwellers
Persons in city apartments, office buildings, or homes without yards should keep a supply of plastic containers or heavy plastic bags on hand for emergency waste disposal. Where flush toilets cannot be used and open ground is not available for the construction of privies, such disposable containers offer a practical method of emergency waste collection and disposal. Building managers should plan for the collection of such containers and for their final disposal. Before collection, the used containers may be stored in tightly covered garbage cans or other water tight containers fitted with lids.

Homemade soil bags for this purpose can be prepared very easily by putting one large grocery bag inside another, and a layer of shredded newspaper or other absorbent material between. You should have sufficient grocery bags on hand for possible emergencies. A supply of old newspapers will come in handy for other sanitary uses also, such as wrapping garbage and lining larger containers.

Controlling Odors and Insects
Insecticides and deodorants should be used when necessary to control odors and insects breeding in containers that cannot be emptied immediately. At least 2 pints of household bleach solution should be kept on hand for disinfecting purposes.

                                               ------enough  seriousness------

The story is told of a little old English lady who was looking for a small place to live in Switzerland. She asked the local village school master to help her. A place that suited her was finally found and the lady returned to London for her luggage. She remembered then that she had not noticed a bathroom, or as she called it, a “water closet.” so she wrote to the school master. He was puzzled by the initials “W.C.,” never dreaming, of course, that she was asking about a bathroom. He finally asked for the help of the parish priest who decided that W.C. stood for Wesleyan Church. This was his reply.

Dear Madam,
The W.C. is situated nine miles from the house in the center of a beautiful grove of trees. It is capable of holding 350 people at a time and is open on Tuesday, Thursday, and Sunday each week. A large number of folks attend during the summer months, so it is suggested you go early, although there is plenty of standing room. Some folks like to take their lunch and make a day of it, especially on Thursday when there is organ accompaniment. The acoustics are very good and everyone can hear the slightest sound.
It may be of interest to you to know that my daughter was married in our W.C. and it was there she met her husband.
We hope you will be here in time for our bazaar to be held very soon. The proceeds will go towards the purchase of plush seats which the folks agree are a long-felt need, as the present seats all have holes in them.
My wife is rather delicate, therefore she cannot attend regularly. It has been six months since the last time she went. Naturally, it pains her very much not to be able to go more often.
I shall close now with the desire to accommodate you in every way possible and I will be happy to save you a seat down front or near the door, which ever you prefer. 
                                     Sincerely,
                       
                                     School Master