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Personal note: My wife has possibly, hopefully, finally, taken a turn for the better. She has gone three whole days now without throwing up. After having lost 1/3 of her body weight this is quite a relief. The doctors still haven't discovered the root cause of her nausea--which itself was causing critically low potassium levels, but more tests are scheduled. She is still weak but her color is improving and so is her energy level. I would greatly appreciate your prayers for her full recovery.
In the meantime I hope you'll give my latest books a try. And if you do, don't be shy. Tell me what you think about them and post reviews on Amazon and GoodReads, okay? The reason these books are being released is because I'd already written them years ago so all I had to do was a bit of updating and formatting to get them on Amazon.
The first book in The War Corps series, a terrorist thriller titled Tap Doubt: Your Next Drink of Water Could Kill you is available on Amazon now. The second book in that series, American Jihad, will be released in a month or two.
Here's a link to Tap Doubt http://amzn.to/29ozNIY
I hope you enjoy it.
A Guest Article
I Recommend These Cooking Stoves for Survival
By Linda Loosli
Food Storage Moms
I recommend these cooking stoves for survival, and I’ll tell you why. If and when we lose power I want you to think about how you would cook some meals, or boil some water for that matter. If you have a generator you will be set, until the fuel runs out if it’s gas powered. If you have a woodburning stove that’s awesome if it’s cold in your home, but not in the summer if it’s 100 degrees outside. I think most of us have a gas (propane) barbecue, or maybe one that uses charcoal briquettes. Those are great for short-term cooking only because they would use way too much fuel to boil a gallon or two of water.
We need to have a plan for cooking and boiling water for survival from a major disaster or even a minor power outage. Yes, we can go a few days without a hot meal, I get it. But, if we need to boil our water when the local water supply is contaminated we should be ready to boil water with a cooking device. Hopefully, every family has at least two to three days worth of water stored at their homes, but I’m afraid there a lot of people that don’t. It could be zero storage space, lack of money to buy the containers, etc. So, this is why I’m talking about cooking stoves today. If you have at least one of these you can cook a meal or boil water. There a few more ways to cook, but I’m just talking about these stoves today. Please remember to procure the fuel required for the stove you decide to purchase.
Here’s the deal, if you have very little sunshine in your community, a Sun Oven would be useless. I hate to use the word useless, but if you have overcast days 300 days of the year, you will not be able to count on the sunshine to bake meals or boil water. If you have several days of sunshine, like I do in Southern Utah, this is a perfect oven for you.
SUN OVEN/SOLAR COOKING:
I just purchased a second Sun Oven because I LOVE them! All American Sun Oven- The Ultimate Solar Appliance It is approximately 19 inches square and about 11 inches high. It has a handle so you can carry it. It opens up with these sides to reflect the Sun!!! You can buy a Sun Oven with or without bread pans, cake pans, two cooking pots that stack and a set of three dehydrating racks, along with some parchment paper, and NOW a turkey roaster pan! You can “dehydrate” anything from fruits, veggies, and jerky. The instructions are quite simple. Please be sure and read ALL the instructions before use. This is the condensed version of instructions:
1. Placement–place in a sunny location unobstructed by trees, etc.
2. Setup–lift and unfold the reflectors. Slide the slot in the bottom section of the reflectors over the thumbscrew, etc.
3. Focusing–aim the front of the Sun Oven towards the sun. You need to tilt the oven to eliminate the shadows. You will occasionally need to adjust the position.
4. Preheat–The Sun Oven should be preheated before cooking. It is recommended that you place the oven with the glass door closed and latched down in the sun to preheat. In the strong sun, the Sun Oven will reach 300 degrees F in about twenty minutes. This is awesome!
5. Cooking–Place food in the cooking pot or pan on the tray inside the oven. Close the door quickly, and latch it down, using both latches. Use potholders when removing the HOT cooked food after its finished cooking. Always cover the food being cooked, except bakery goods. Cut down a third of the liquid normally used for rice, stew or sauces. This does not apply to bakery products. You can use glass casserole dishes with a cover. It says do not use foil because the shiny foil would reflect the heat away from the food being cooked. Two pots can be stacked and cooked at the same time.
Since foods do not burn in the Sun Oven, it is not necessary to stir the foods after they are placed in the oven. Use a meat thermometer –place this in the meat BEFORE you put the meat in the oven. I highly recommend this solar oven. The All American Solar Sun Oven is the one I recommend!
VOLCANO II STOVE:
The Volcano II stove/oven is a really great stove to use in an emergency, at the park or when camping. I like this particular stove because you can use propane with an attachment (one for small bottles and a different one for large containers of propane). The Volcano II stove uses wood, propane or charcoal. I demonstrate this stove/oven at food storage/emergency preparedness classes I teach. I recommend this stove because it can be used year round. Volcano Grills 3-Fuel Portable Camping Stove
CAMP CHEF STOVE/OVEN:
The Camp Chef Stove/Oven show above is one I demonstrate at the same classes. I make homemade bread and bake two loaves in the oven after removing one of the oven racks. I bake the bread at 350 degrees for 27-30 minutes. I purchased a griddle to go with my Camp Chef Oven for pancakes, etc. I would highly recommend one of these. Camp Chef Camping Outdoor Oven with 2 Burner Camping Stove
I have purchased both a Butane Stove and butane fuel. What I like about this little stove is you can use it year round. It’s great for camping, teaching classes, and of course to use in an emergency or natural disaster. It is also pretty inexpensive for approximately $25.00, give or take. Camp Chef Butane 1 Burner Stove with Camping Case and fuel: 12 Butane Fuel GasOne Canisters for Portable Camping Stoves
I have purchased a butane stove for all four daughters of mine, I want to know they are prepared for the unexpected. Please let me know what cooking device you have now, or one you think would be perfect for your home, apartment or use after a disaster. May God bless you for being prepared.
Article ends, but keep reading.
I would like to add a couple of other options for cooking meals to this fine article.
The first is a fire pit. While it’s true that high winds or rainy, intemperate weather can make cooking outside difficult erecting a wind break solves most problems.
Our fire pit is located under our 12’ x 12’ gazebo so it is sheltered from our occasional (read, all to infrequent) rainfall. The gazebo has retractable sides which offers shade when the sun is low in the sky and a windbreak at other times.
We burn wood, though we could use charcoal and our fire pit has a heavy duty grill that makes cooking steaks or simply heating soup a snap. It also has a screened, tall dome-shaped lid to keep debris from blowing into or onto our food while it’s cooking.
In all honesty, we mostly use ours for grilling hot dogs or roasting marshmallows, but it is a good backup if all else fails. And it’s great for boiling water to reconstitute Mountain House Chicken a la King or any other dehydrated or freeze dried foods, when we want to be outside and enjoy a quick, easy meal.
A note about burning wood: since there isn’t a lot of wood laying round the desert where we live we have to drive five or six miles up into the mountains to get firewood—which entails getting a firewood gathering permit from the forest service. We do this a couple of times a year since we enjoy getting up into the mountains and out of the heat. But, for the most part, we burn pruned limbs from our fruit trees and broken up pallets we get either for free or for $1 each from our local Ace Hardware store. Also, we are rural enough where we don’t have burning restrictions and we always burn wood that is very dry and therefore almost completely smokeless.
Our fire pit is an inexpensive Hampton Bay Crossfire model we got on sale for $40. Money well spent.
Here’s a link: http://www.foodstoragemoms.com/2017/01/recommend-cooking-stoves-survival/
The second option I’d like to offer for your consideration is even simpler. Self-heating MRE’s. Yeah, yeah, I know how soldiers gripe and call them Meals Rejected by Everyone, but they really aren’t bad (I actually think some of them are good, but I’m no gourmet) and they will keep you alive and functioning without the need to start a fire.
“A” Packs (manufactured by Ameriqual) contain 12 meals (2 each of 6 different types). Each meal is a bit over 1050 calories—be sure to check, some civilian type MRE’s have as few as 500 calories per meal. They are sold online at: The Ready Store, and dozens of other places, or more cheaply at Meyer’s Custom Supply (both below). I’ve tried all six menus (literally labeled Menu # 1 through 6) and enjoyed all but Menu 1’s Chicken with Black Beans and Rice (which I normally like, so maybe my taster was off that day). All of the side dishes were good.
“Sure Pak” MRE’s (manufactured by Sopakco) have a wider variety of meals though again they come 12 to a case, like above. They contain roughly the same average daily calorie count (1058) as the A packs. I’ve tried the H, J, and L menus and like most of the entrees and the side dishes. The Epicenter (below) has a deal where you can pick the entrees you want. Good pricing too.
My advice is to get a few individual packets of these meals and see if you and your family find them palatable (most find them surprisingly good). Then order case lots and store them. The manufacturers claim shelf-lives of about 5 years, but I’ve read accounts of people eating them when they were 15-years old who said they were fine. Please note that the accounts I read were online at Survival Forum and the American Prepper’s Network, and while I believe the folks who reported this were being truthful I’ve never tried such old MRE’s myself.
That's it for this month folks. Hopefully my wife will heal up and I will be able to get back to writing next month.
As always, I invite you to contact me.