Back to Basics
Newsletter
January/February 2009
Volume 2; Issue 1

President's Message
Dear Sisters,
This year’s bi-monthly newsletter will again focus on provident living, emphasizing both increased efficiency in the usage of our resources and the learning of self-reliance skills. As provident living encompasses both temporal and spiritual well being, our goal is to emphasize the fundamental gospel principles as well as teaching the core skills of self-reliance.

We will be emphasizing the basic principles of faith, prayer, obedience, scripture study, fasting, tithing, charity, service, forgiveness unity, and personal revelation in combination with the basics of provident living including meal planning and preparation, gardening, food preservation and storage, safeguarding health, sewing, family and home management.

In these perilous times, our prayer is that we as sisters, will teach, strengthen and lift each other, that we will be prepared temporally and spiritually to handle the challenges life places in our pathways. May our Heavenly Father bless each of you and your families.
Love, Shannon, Lori, Sammy, & Jan 

Prepare All Needful Things 
Saturday March 21st; 9:00 am to 1:00 pm; the Stake Activities committee will be presenting workshops on gardening, emergency preparedness, and other needful things. Mark it on your calendar.



Backyard Gardening Workshops Saturday February 28
Thanksgiving Point
Thanksgiving Point offers several different workshops. You may register for program sections online or call the Institute @ 1-888-801-672-6040 for more details.
  • 9:00-9:50 AM Basic Gardening
    If you are new to the #1 hobby of gardening or new to Utah this is the class for you. Topics include soil prep, hardiness zone, mulches, and composting.
    Fee: $5.00
  • 9:00-10:50 AM Starting Seeds
    Learn the do's and don't of seed starting. Topics include seed selection, when to plant, what, fertilizer, and light requirement. You will be planting some seeds.
    Fee: $10.00
  • 10:00-10:50 AM Early Season Vegetables
    It is time to get your first crop of vegetables in the ground. Come and learn what you can plant now. Also included will be soil prep.
    Fee: $5.00
  • 11:00-11:50 AM Growing Glorious Grapes
    You can grow glorious grapes by knowing what varieties to select, proper pruning techniques and when to harvest.
    Fee: $5.00
  • 11:00-11:50 AM Wake-up the Garden
    Spring is just around the corner so come and learn what you will need to do before you can plant.
    Fee: $5.00
  • 12:00-12:50 PM Sumptuous Strawberries
    Can you not taste that vine ripened strawberry and feel that juice just run down you chin? Yum!! Topics will include variety selection and proper care.
  • 1:00-1:50 PM Mouth Watering Raspberries and Blackberries
    Yummy berries right off the vine. Topics include variety selection, pruning and fertilizing.
    Fee: $5.00
  • 1:00-1:50 PM Gardening by the Month
    Ever wonder what you really should be doing in the garden. We will give you a check list of what you should be doing each month.
    Fee: $5.00

Food Storage 
When storing the food you need for your family, start by deciding what your family likes to eat. Then make a list of those items. This will help you plan monthly goals to attain your 3 month or one year food storage.

Remember to keep it simple. "Buy what you eat and eat what you store". Use your food storage as your private grocery store, using what is there first and replacing it with newer items. It is up to you to prepare yourself and your family for any difficulties that may result from the loss of a job or a natural or man made disaster. Identify what could happen to you and your family, develop a plan to cope, and follow through to be prepared.

Storage Area 
There are four rules for your storage area; it needs to be cool, dry, dark and up off the floor. Put small strips of 2x4’s under boxes to keep them off the cement floor, and use shelving if possible. The storage area needs to be between 32° and 70°. The cooler the storage area, the longer the retention, quality, and nutrient density of the food. The storage area should have less than 15% humidity, and should be adequately ventilated to prevent condensation of moisture.

A 9'x12' room should provide enough space for a family of six to store an 18 month supply of food. Remember to check your storage area regularly to look for signs of insect or rodent infestation. Watch for any water damage in your home and dispose of any food that has gone bad. Keep accurate records of your food (types and amounts), and rotate your food properly.

Cannery Dates
Sandy Utah Home Storage Center Dry Pack (801-561-8104)
Saturday, February 28th - 1:00 pm to 5:00 pm
Tuesday, March 31st - 9:00 am to 1:00 pm
Dry Pack times are listed in the Stake Calendar as ‘Home Storage.’
These times have been reserved for our Stake.

Welfare Square Cannery (801-240-2227)
No Family Canning has been scheduled at this time. Call this number for the most current family canning information at the welfare square cannery.

Murray Cannery (801-266-1460)
No Family Canning has been scheduled at this time. If you are interested in the latest cannery information you can sign up for eMail notifications. Notifications can also be received by sending a self-addressed stamped envelope to the cannery.

Raspberry Cheesecake Bars
From the Kitchen of Sammy Kennedy
Crust:
1¼ Cup Flour
½ Cup Brown Sugar
½ Cup Ground Almonds
½ Cup Butter
Dash of Salt
Filling:
16 Oz (2 Pkgs) Cream Cheese
2/3 Cup Sugar
2 Eggs
½ tsp Almond Extract
1 Cup Seedless Raspberry Jam
¼ Cup Sliced Almonds (Optional)
Combine crust ingredients in food processor for 30 Seconds. Reserve ¾ Cup for topping and press remaining into a 9”x13” ungreased pan and bake @ 350° for 15 minutes.

Blend cheese and sugar well; add eggs and extract and spread over hot crust; return to oven for 15 minutes; spread jam evenly over hot filling; sprinkle remaining crust mix and sliced almonds over top and return to oven for 15 minutes; cool slightly and cut into bars. Makes 24.