Wednesday, June 30, 2010
Sunday, June 13, 2010
Online Food Storage Tracker
I practically struck gold just now. Oh my. This really is the greatest thing that has come along since chocolate and peanut butter. I have been trying to find ways to have an easier time inventory-ing my food storage. I was just browsing around google searching for 'food storage inventory list' and this is what I stumbled across:
trackmyfoodstorage.com
It's free (there is another 'cooler' option that you can purchase, but just choose the free one for now and see what you think before jumping in too fast.) The 'cooler' option has a few more things to offer, but not completely necessary.
It is an online inventory tracker for you to keep up on what you have in terms of food storage, what you need, your goals for your particular family, charts to show you what you have/need, dates that things will expire in your food storage so you know when to rotate, etc. HOLY COW this is soo cool! You might feel like it'll be a little hard to keep up with (constantly having to run to the computer) there is a way around that, May I suggest having a piece of paper on your fridge or down with your food storage that you can quickly jot down what you are taking out/adding to your storage and then update only once a week-taking that paper to the computer and inputting everything you've added/taken away for the week?
Oh I am so glad to have stumbled across this. Let me know what you think. I know it might seem like a lot of work up front, but keep up with it and it'll be something so useful-at least I know it will for me. Good luck:)
Again, the link is www.trackmyfoodstorage.com
trackmyfoodstorage.com
It's free (there is another 'cooler' option that you can purchase, but just choose the free one for now and see what you think before jumping in too fast.) The 'cooler' option has a few more things to offer, but not completely necessary.
It is an online inventory tracker for you to keep up on what you have in terms of food storage, what you need, your goals for your particular family, charts to show you what you have/need, dates that things will expire in your food storage so you know when to rotate, etc. HOLY COW this is soo cool! You might feel like it'll be a little hard to keep up with (constantly having to run to the computer) there is a way around that, May I suggest having a piece of paper on your fridge or down with your food storage that you can quickly jot down what you are taking out/adding to your storage and then update only once a week-taking that paper to the computer and inputting everything you've added/taken away for the week?
Oh I am so glad to have stumbled across this. Let me know what you think. I know it might seem like a lot of work up front, but keep up with it and it'll be something so useful-at least I know it will for me. Good luck:)
Again, the link is www.trackmyfoodstorage.com
Homemade Mayonnaise
Homemade Mayonnaise
source: Jessica Ringle
Start to Finish: 15 minutes
Makes: about 2 cups
1/2 t. dry mustard
1/4 t. salt
1/4 t. paprika (optional)
1/8 t. ground red pepper
1/4 c. refrigerated or frozen egg product, thawed (or 2 egg yolks)
2 T. vinegar or lemon juice (or both)
2 c. salad oil or 1 1/2 c. salad oil and 1/2 c. olive oil
1. In a medium mixing bowl combine the mustard, salt, paprkia, and red pepper. Add egg product and vinegar. Beat mixture with an electric mixer on medium speed until combined.
2. With mixer running, add 2 T of the oil, 1 t. at a time. Slowly add the remaining oil in a thin, steady stream. (This should take about 5 minutes.) Cover and store in the refrigerator up to 2 weeks. (If needed: Beat in 1 T. hot water)
Food Processor Directions: Use only half of each ingredient, except use the 1/4 c. egg product. In a food processor bowl combine all ingredients except oil; process until combined. With the processor running, add 1 cup oil in a thin, steady steam. (When necessary, stop processor and scrape down sides of bowl.) Makes about 1 cup.
Blender directions: Use only half of each ingredient, except use the 1/4 cup egg product. In a blender container combine all ingredients except oil. Cover and blend for 5 seconds. With blender running slowly, add 1 cup oil in thin, steady stream. (When necessary, stop blender and scrape down sides of blender.) Makes about 1 cup.
Nutrition Facts per tablespoon: 122 cal., 14 g. total fat (2 g. sat. fat), 0 mg chol., 22 mg sodium, 0 g carbo., g fiber, 0 g. pro.
Exchanges: 2 1/2 Fat
source: Jessica Ringle
Start to Finish: 15 minutes
Makes: about 2 cups
1/2 t. dry mustard
1/4 t. salt
1/4 t. paprika (optional)
1/8 t. ground red pepper
1/4 c. refrigerated or frozen egg product, thawed (or 2 egg yolks)
2 T. vinegar or lemon juice (or both)
2 c. salad oil or 1 1/2 c. salad oil and 1/2 c. olive oil
1. In a medium mixing bowl combine the mustard, salt, paprkia, and red pepper. Add egg product and vinegar. Beat mixture with an electric mixer on medium speed until combined.
2. With mixer running, add 2 T of the oil, 1 t. at a time. Slowly add the remaining oil in a thin, steady stream. (This should take about 5 minutes.) Cover and store in the refrigerator up to 2 weeks. (If needed: Beat in 1 T. hot water)
Food Processor Directions: Use only half of each ingredient, except use the 1/4 c. egg product. In a food processor bowl combine all ingredients except oil; process until combined. With the processor running, add 1 cup oil in a thin, steady steam. (When necessary, stop processor and scrape down sides of bowl.) Makes about 1 cup.
Blender directions: Use only half of each ingredient, except use the 1/4 cup egg product. In a blender container combine all ingredients except oil. Cover and blend for 5 seconds. With blender running slowly, add 1 cup oil in thin, steady stream. (When necessary, stop blender and scrape down sides of blender.) Makes about 1 cup.
Nutrition Facts per tablespoon: 122 cal., 14 g. total fat (2 g. sat. fat), 0 mg chol., 22 mg sodium, 0 g carbo., g fiber, 0 g. pro.
Exchanges: 2 1/2 Fat
Subscribe to:
Posts (Atom)
