Summertime Salad

august flowerAugust is here and warming up in the Pacific Northwest.   Because our summer’s are so short and mild, most of us don’t have air-conditioning. This year has been a warm one, and there is nothing worse than heating up the kitchen and making something warm instead of a cool salad.

IMG_9354 This month, Costco has their tuna on sale with an automatic coupon. They come in packages of 12, I picked up two of them. The expiration date is 2017, so this makes a great thing to stock up on for your prepared pantry! A few weeks ago, all the Barilla products were on sale, so I bought ten packages of pasta and put up.  One of our favorite recipes and part of my list of menu’s for preparedness is tuna pasta salad.  Many of you have made this,but give this recipe a try. It is my mother’s recipe, and it is wonderful!  Most of it can be in your preparedness pantry, ready for any kind of disaster as long as you have a way to cook the pasta and you have mayonnaise. IMG_9358  Here is the recipe:

Tuna Shell Salad

1 cup of small macaroni shells

1 can of tuna drained

1/2 cup of sliced celery

1 small green pepper

1 small can of black olives

1/2 small onion chopped fine

2 Tablespoons of wine vinegar

1/2 tsp leaf oregano

salt and pepper to taste

Cook your pasta, and then add the other ingredients. One of my favorite things to have on hand for any emergency is Thrive freeze-dried celery.  Because it is freeze-dried it will last in your pantry for 20 years or opened for one year. This is already chopped for you,  and one can opened and used often, will last you for a year. I put this in soups, in salad, spaghetti sauce. Celery makes everything taste so much better, and to have some on hand along with freeze-dried onions is a must for a prepared pantry. (You can order this direct my website and it will shipped to your door!)

freeze dried food  It feels good to have some extra cans of tuna put away and some freeze-dried vegetables  to have dinner ready at a moments notice or in case of a disaster.

Do you have a summer salad that would make a good preparedness meal? Share it with us in the comments below!



Peachy Summertime

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Ah summer, you have the power to make us suffer and like it. -Russel Baker

Summertime is officially here in the Northwest with blue skies, warm days and yes, a bit of hot summer sunshine. Today I tried a new recipe, peach ice-tea. I used my Thrive Simply Peach drink, and brewed iced tea,( half and half) mixed.  I like to mix the peach drink in a little warm water to dissolve the sugar, then mix it in with the rest of the tea and water. One of the things I love about it, is it has no high fructose corn syrup and is vitamin enriched with no artificial colors.  In the afternoon when I am dragging, this picks me up. I put a little sliver of a nectarine on my glass like you would a lemon to give it a nice touch.

This afternoon I made a peach cobbler from some peaches I froze last year. Last summer when the peaches were ripe, I bought a large box of them, cut them up and put sugar on them with the lemon juice, and froze them in four cup increments in freezer bags. When I want peach cobbler, or just a bowl of fresh tasting peaches, I get them out of the freezer and thaw them in the microwave.  I found a simple recipe about 15 years ago in a Southern Living magazine and I have used that recipe ever since.


  Here is the recipe:

Peach Cobbler

1/2 cup of unsalted butter

1 cup all-purpose flour

2 cups sugar (divided)

4 cups fresh peaches (or frozen)

1 cup all-purpose flour

1  T lemon juice

Melt butter in a 13 x 9 inch pan in the oven at 375 degrees. Combine flour, one cup sugar, baking powder and salt.  Add one cup of milk and stir it till it is mixed.  Pour the batter over the butter (don’t stir). Bring the remaining one cup of sugar, four cups of sliced peaches and the lemon juice to a boil over high heat stirring constantly; pour over the batter, don’t stir. Sprinkle with a touch of cinnamon. Bake at 375 degrees for 40-45 minutes until brown. Serve warm or cool.

My children look forward to peach cobbler every summer.  Taking advantage of the harvest and freezing them not only lets me take advantage of the price when they are in season, (or your own harvest if you are lucky enough to have a peach tree!) but makes this dessert very simple.

The afternoon sun is bearing down warm on the garden and heating up the house. I’m thinking the family better be happy with the peach cobbler and a sandwich for supper- I’m not heating the kitchen up again. There is a limit to how much suffering I am going to do on summer afternoon!

Linking up with my homesteading friends at: New Life on a Homestead

and the frugal friends at Handmade Monday