Is impulse shopping taking a heavy toll on your budget? Here are six ways to get a handle on your spending:
Identify your triggers
Many people use shopping as an emotional outlet. But letting your emotions dictate your spending is nearly always a bad idea. To break yourself of the habit, try to determine what prompts you to spend unwisely and take steps to change your behavior.
Avoid temptation
If you're inclined to overspend, consider a self-imposed ban on window shopping, casual browsing and unnecessary trips to the mall. Hint: If you know you're going to be in a situation where you're likely to be tempted, leave your credit card at home and only bring as much cash as you absolutely need.
Be a cautious consumer
You may think you're immune to advertising, but even the savviest shoppers fall prey to marketing tactics now and again. Next time you see yourself eyeing a "new and improved" product, ask yourself why you feel compelled to buy it. Will that new golf club/razor/skin cream substantially improve your life or just deplete your bank account?
Take a time-out
If you stumble on a "must have" item, don't get caught up in the excitement advises MSN Money columnist Liz Pulliam Weston. Take a deep breath and walk away. Give yourself anywhere from a few days to a few weeks to figure out if this is something that you can afford and really need. After the cool-down period, if you can truthfully answer yes to both questions, go ahead and splurge.
Focus on long-term goals
Before you buy, ask yourself if you'll get more long-term satisfaction out of owning this item, paying down your debt or putting money toward that dream vacation. You may get a temporary boost from buying that scarf, but that doesn't mean it's the best use of your money.
Check your balance
If you find yourself standing in the checkout line, ready to buy something you're not sure you can afford, hold off, suggests Weston. Go to your local bank or log on to your bank account online. Once you've viewed your balance, the purchase may appear far less enticing.
Source: "Learn to curb impulse to buy" by Marshall Loeb, McClatchy Newspapers, 10/26/07
Saturday, October 27, 2007
Friday, October 26, 2007
New Findings for Longer-Term Food Storage
Findings of recent scientific studies conducted by a team of researchers at Brigham Young University show that properly packaged, low-moisture foods stored at room temperature or cooler (75°F/24°C or lower) remain nutritious and edible much longer than previously thought. The studies, which are the first of their kind, increase the estimated shelf life for many products to 30 years or more (see chart for new estimates of shelf life). Previous estimates of longevity were based on "best-if-used-by" recommendations and experience.
Though not studied, sugar, salt, baking soda (essential for soaking beans), and vitamin C in tablet form also store well long-term. Some basic foods do need more frequent rotation, such as vegetable oil every 1 to 2 years.
While there is a decline in nutritional quality and taste over time, depending on the original quality of food and how it was processed, packaged, and stored, the studies show that even after being stored long-term, the food will help sustain life in an emergency.
For tips on how to best preserve longer-term food storage products, see Longer-Term Supply.
New "Life Sustaining" Shelf-Life Estimates
Wheat: 30+ years
White rice: 30+ years
Pinto beans: 30 years
Apple slices: 30 years
Macaroni: 30 years
Rolled oats: 30 years
Potato flakes: 30 years
Powdered milk: 20 years
Source: http://providentliving.org/
Though not studied, sugar, salt, baking soda (essential for soaking beans), and vitamin C in tablet form also store well long-term. Some basic foods do need more frequent rotation, such as vegetable oil every 1 to 2 years.
While there is a decline in nutritional quality and taste over time, depending on the original quality of food and how it was processed, packaged, and stored, the studies show that even after being stored long-term, the food will help sustain life in an emergency.
For tips on how to best preserve longer-term food storage products, see Longer-Term Supply.
New "Life Sustaining" Shelf-Life Estimates
Wheat: 30+ years
White rice: 30+ years
Pinto beans: 30 years
Apple slices: 30 years
Macaroni: 30 years
Rolled oats: 30 years
Potato flakes: 30 years
Powdered milk: 20 years
Source: http://providentliving.org/
Prepare your Car for Winter
Winter storms can hit suddenly and severely. Keeping safe in the car is a necessity. Preparing your car for the winter can be as easy as adding a few supplies and taking a few necessary steps which will keep your family safe and warm on the road.
WINTER ITEMS FOR THE CAR TRUNK:
1) Tool kit: Equipped to handle basic repairs on the road. It should contain jumper cables, fix-a-flat, duct or electrical tape, adjustable crescent wrench, Philips and flat head screwdrivers and pliers.
2) Shovel (preferably collapsible)
3) Extra gas container
4) Tow rope
5) Flashlight with extra batteries
6) Windshield Scraper
7) Tire jack
8) Compass
9) Road maps
10) Box of kitty litter or sand for traction in the snow
11) Extra set of clothing for every member of your family: Socks, sweaters, pants and hats are most essential. Wool is the best insulator as it keeps you warm even when wet. Synthetic fibers such as polypropylene are also good especially if your skin is sensitive to wool. Cotton is a a poor choice as it is non-insulating and absorbs water. Make sure your jackets or coats are waterproof.
12) Bright red cloth: Recognized as a distress call when tied to your antenna.
13) Enough food and water for two or three days: Light weight and shelf stable items such as food bars pack a lot of energy without taking up much space. Water is available in foil packs or water boxes.
14) A few light sticks or candles: Dusk comes early and it's comforting to have a little light if batteries run low in the flashlights.
15) First Aid Kit
16) Knife
17) Large empty can with cover and toilet paper (for sanitation needs)
18) Portable radio
Source: Emergency Essentials, http://beprepared.com/Articles/Winterizecar.html
Frugal Food Storage
When you want to begin a food storage program but have little money to do so, try these simple tips to begin a "Frugal Food Storage Plan."
1. Each week when you bring home the groceries, go through each bag and ask "Can we do without this item this week?" If you can, set it aside as a food storage item.
2. Store any storable food that comes from unexpected sources. For example, if friends or family invite you to dinner or bring in a meal to you, store the canned or packaged food items you would have used for that meal.
3. Set aside a small amount of money each week to buy staples such as pasta, baking ingredients and paper products. You may be surprised at how quickly you can build up a supply of these staples for only a few dollars a week.
4. Learn how to bottle, freeze and dry fresh foods. Even if you don't have a garden, you can preserve small amounts of fresh fruits or vegetables when they are one sale at the grocery store.
5. Set goals for your food storage supply. Work toward a one-month supply, then a three-month supply, and so on. Be realistic.
Try new ideas until you find the ones that work for you. The important thing is to start now; don't wait until you have more money or you may never start. Next family home evening, go through your cupboards and set some of your food aside for your food storage You can have a food storage program, even on a modest income.
Source: Adapted from "Frugal Food Storage" by Colleen Hansen, Ensign, January 1993.
1. Each week when you bring home the groceries, go through each bag and ask "Can we do without this item this week?" If you can, set it aside as a food storage item.
2. Store any storable food that comes from unexpected sources. For example, if friends or family invite you to dinner or bring in a meal to you, store the canned or packaged food items you would have used for that meal.
3. Set aside a small amount of money each week to buy staples such as pasta, baking ingredients and paper products. You may be surprised at how quickly you can build up a supply of these staples for only a few dollars a week.
4. Learn how to bottle, freeze and dry fresh foods. Even if you don't have a garden, you can preserve small amounts of fresh fruits or vegetables when they are one sale at the grocery store.
5. Set goals for your food storage supply. Work toward a one-month supply, then a three-month supply, and so on. Be realistic.
Try new ideas until you find the ones that work for you. The important thing is to start now; don't wait until you have more money or you may never start. Next family home evening, go through your cupboards and set some of your food aside for your food storage You can have a food storage program, even on a modest income.
Source: Adapted from "Frugal Food Storage" by Colleen Hansen, Ensign, January 1993.
7 Major Mistakes in Food Storage
1) VARIETY: Most people don't have enough variety in the their storage. We get tired of eating the same foods over and over and may prefer not to eat than to sample that particular food again. Don't just store wheat, store a variety of grains and a variety of beans. Store flavorings such as tomato, bouillon, cheese and onion.
2) EXTENDED STAPLES: Few people get beyond storing the four basic items (wheat, honey, powdered milk, and salt). Store dehydrated and/or freeze dried foods as well as home canned and store bought canned goods. Make sure you add cooking oil, shortening, baking powder, soda, yeast and powdered eggs. You can't cook even the most basic recipes without these items.
3) VITAMINS: Vitamins are important, especially if you have children, since children do not store body reserves of nutrients as adults do. A good quality multi-vitamin and vitamin C are the most vital. Others may be added as your budget permits.
4) QUICK AND EASY PSYCHOLOGICAL FOODS: Quick and easy foods help you through times when you are psychologically or physically unable to prepare your basic storage items. No cook foods such as freeze dried since they require little preparation. MRE's (Meals ready to eat), canned goods, etc. are also very good. Psychological foods are the goodies--jello, pudding, candy, etc. that you should add to your storage.
5) BALANCE: Keep well-balanced as you build your storage. Buy several items, rather than a large quantity of one item. If something happens an you have to live on your present storage, you'll fare much better having a one month supply of a variety of items than a year's supply of two to three items.
6) CONTAINERS: Always store your bulk foods in food storage containers. Food kept in sacks are highly susceptible to moisture, insects and rodents. If you are using plastic buckets, make sure they are lined with food grade plastic liner available from companies that carry packaging supplies. Never use trash can liners as these are treated with pesticides. The best container is the #10 tin can.
7) USE YOUR STORAGE: It's vital that you and your family become familiar with the things you are storing. You need to know how to prepare these foods. This isn't something you want to learn under stress. Find recipes and learn to use these foods!
Source: Adapted from "The Seven Major Mistakes in Food Storage" by Vicki Tate. She is the author of Cooking with Home Storage.
2) EXTENDED STAPLES: Few people get beyond storing the four basic items (wheat, honey, powdered milk, and salt). Store dehydrated and/or freeze dried foods as well as home canned and store bought canned goods. Make sure you add cooking oil, shortening, baking powder, soda, yeast and powdered eggs. You can't cook even the most basic recipes without these items.
3) VITAMINS: Vitamins are important, especially if you have children, since children do not store body reserves of nutrients as adults do. A good quality multi-vitamin and vitamin C are the most vital. Others may be added as your budget permits.
4) QUICK AND EASY PSYCHOLOGICAL FOODS: Quick and easy foods help you through times when you are psychologically or physically unable to prepare your basic storage items. No cook foods such as freeze dried since they require little preparation. MRE's (Meals ready to eat), canned goods, etc. are also very good. Psychological foods are the goodies--jello, pudding, candy, etc. that you should add to your storage.
5) BALANCE: Keep well-balanced as you build your storage. Buy several items, rather than a large quantity of one item. If something happens an you have to live on your present storage, you'll fare much better having a one month supply of a variety of items than a year's supply of two to three items.
6) CONTAINERS: Always store your bulk foods in food storage containers. Food kept in sacks are highly susceptible to moisture, insects and rodents. If you are using plastic buckets, make sure they are lined with food grade plastic liner available from companies that carry packaging supplies. Never use trash can liners as these are treated with pesticides. The best container is the #10 tin can.
7) USE YOUR STORAGE: It's vital that you and your family become familiar with the things you are storing. You need to know how to prepare these foods. This isn't something you want to learn under stress. Find recipes and learn to use these foods!
Source: Adapted from "The Seven Major Mistakes in Food Storage" by Vicki Tate. She is the author of Cooking with Home Storage.
Friday, October 19, 2007
Cooking with Basic Food Storage: Baby Food Recipes
Main Ideas
- A baby should be breast fed from the day it is born if at all possible.
- Mothers who cannot breast feed their babies should give them special formulas.
- A baby should begin eating other foods at about six months.
Recipes for Baby Food
GRUEL FROM BOILED RICE:
THIN GRUEL: 1/2 Tbsp Boiled Rice, 1/2 C Water. Boil 10 minutes. Yield 5 Tbsp.
THICK GRUEL: 4 Tbsp Boiled Rice, 1 C Water. Boil 10 minutes. Yield 12 Tbsp.
SOFT RICE: 1 C Boiled Rice, 1 C Water. Boil 5 minutes. Yield 1 1/2 Cup.
You can make other gruels from corn or oats as well as from starchy foods such as cassava, potato and yam. Wheat does not make a good gruel for babies under the age of one year because it causes allergies.
EGG YOLK RICE GRUEL: 1/2 C unsalted meat or chicken broth, 2 Tbsp Boiled Rice, 1 beaten egg yolk, 1 Tbsp milk or evaporated milk. Add broth to rice and mash with the back of a spoon. Bring to a boil. Combine egg yolk and milk. Add to the rice-broth mixture. Lower heat and cook three minutes. Give to babies seven to eight months or older.
MIXED VEGETABLE & BEAN PUREE: 1/4 c water from unsalted cooked vegetables (or purified water), 1/4 c boiled beans, mashed, 1/3 c tender greens, 1 Tbsp milk or evaporated milk. Add water to greens and boil for 5 minutes. Remove from fire, mash well and pass through a sieve. Add milk and cook 2 minutes, stirring constantly. Give to babies seven to eight months or older.
For most babies, the first solid food is rice cereal, followed by oatmeal and barley. Generally, it's good to introduce wheat and mixed cereals last, since they may cause allergic reactions in very young babies. Using a blender or food processor, your baby can have many fresh foods instead of canned or bottled. Everything should be soft, unsalted, well-cooked and unseasoned. Cook fresh vegetables and stew fruits for easiest preparation.
WARNING Do not prepare these foods: Beets, Turnips, Carrots, Collards. In some parts of the country, these vegetables contain large amounts of nitrates, a chemical that can cause an unusual type of anemia in young infants.
Thursday, October 18, 2007
Spicing Up Your Food Storage
"Spicing it up" is important, especially when you're cooking with basic food storage items. So once you acquire grains, legumes, nonfat dry milk, sugar, oil & salt, start gathering a year supply of spices and flavorings.
- Beef, chicken or ham bouillon granules or cubes: Adds flavor to rice, barley & wheat. Also a base for soups, sauces & casseroles.
- Soy Sauce: Adds saltiness to stir-fry vegetables & fried rice, stews, chicken & fish.
- Flavor Enhancers: Red & Black Pepper, Paprika, Turmeric, Vinegar, Dry or Prepared Mustard, Tabasco Sauce, Worcestershire Sauce.
- Aromatic Herbs like Marjoram, Thyme, Oregano, Dill, Basil & Sage: Add flavor to soups, casseroles, salads and sauces.
- Aromatic Seeds like Anise, Caraway, Celery, Coriander, Cumin, Dill, Fennel, Poppy & Sesame Seeds: Good sprinkled over home-baked breads and rolls or stirred into salad dressings.
- Sweet Spices like Cinnamon, Nutmeg, Cloves, Ginger, Allspice & Mace: Sweetening effect to breads, puddings and cereals and cookies.
- Favorite Flavors like Vanilla, almond, lemon & Maple extracts: Enhance flavor in the simplest cookies and cakes.
- Cocoa, Sweet Cocoa Mix: Supplements Nonfat Dry Milk
- Punch Powder: Flavors water, puddings and pie fillings.
Note: For long-term storage, keep unopened boxes, cans or jars of spices and herbs in a closed plastic container or bag and store in a cool, dry, dark place. Once spices are opened, keep them sealed in a second container to maintain their flavor and aroma.
Source: Adapted from Ensign Article by Josephine Newton
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