The class at the cannery this week was on Breakfast. It was a great class and we got to try a lot of different things. I learned a lot and had a lot of fun. This next week is about using yeast. She said that she is going to demonstrate bread and a fast and easy recipe for cinnamon rolls! YUMMY!!! The class is Monday from 9:30 to 11:00 am. I am happy to take anyone who wants to go. I have room for 6 more! Call me 480-292-4128

As I sent a questionaire around Relief Society to find out what people want to learn about, I thought I would get a great variety of responses. I was wrong. There was a couple different things mentioned, but one thing was mentioned the most. Building and using your food supply. There were a lot of variations in that same subject, but that's what it all boiled down to. So, I am really excited to help with this.

To start with, I want to ask you all to do a homework project. I want you to write down the things you like to eat. Four different columns labeled: Breakfast, Lunch, Dinner and Snacks.
After you list as much as you can, try to come up with a menu plan based on these things. Whether it be a 1 week, 2 week, or month, it doesn't matter. I like to leave 1 day a week for leftovers, and 1 day a week to try something new or eat out. So, when I work on my menus, I have breakfast, lunch and snacks for 7 days in the week, but dinners for 5.

When you have your menu plan, multiply it to get to one month. Then work on getting things into your storage to fulfill those menus for the month. Then, up it to two months and then to three. It makes no sense to put something in your storage that you don't eat, even if it is good for you. This is how to get your three month supply. Remember the poem: Store what you eat, eat what you store! Using this plan, it doesn't matter whether you are a single person or a family of ten. This method works for everyone!

Long term storage is different than short term. I'll talk more on that next week!