Blogging/Sewing/Organize/Bake Etc

I tend to be an all or nothing individual, and although I never make New Years resolutions, I have set a few goals for myself. My first short term ( to turn into long term ) goal is, to use the time when I get up in the A.M. doing my blogging and emails. Get soooo terribly far behind in my blogging, to read it is erratic. Lol my mails?? I can’t tell you how far behind I am in responding. So my goal is while I have my coffee in the morning and just watching the news, I can play on the computer as well. Lol Oh yes, I can also use that time to get in some sewing for the groups I’m in. 🦄

Organize around here. Arrrrrrrgh, the hardest thing to do. We don’t have much storage space, so organizing is difficult. I am , at this point making some desiccant bags for containers I can put in the garage. I have one cabinet with most of my kitchen appliances in it. ( each one is in a plastic bag to protect them, from dust, etc) I have a second one that is narrower, but taller and really need to add some shelves in it. Those work out real well. 🐼

I have my fabric in Sterilite containers, as well as on racks in the bedroom. You see, one of the problems is I have my short arm, with a ten foot table in one spare bedroom, with racks filled with fabric. I use half the closet for fabric and the other half for clothes. Thats one spare bedroom. The second spare bedroom is my sewing room. I have shelves along two walls, one with fabric in containers on two large racks( that’s two racks) The third rack is filled with Freeze dried foods, in #10 cans. That’s part of my food storage.The third wall has boxes stored all along it. Now the last wall has three of the storage containers with drawers (can’t remember what they’re called. Lol). Guess where my sewing machine is?? Behind the loveseat in the living room . Lolol That’s a good thing tho because I like sewing out here while hubby watches tv. 🐡

Last but not least, I like to bake, and need to get into a routine with that as well. One day a week is a good amount of time to spend on this. I bake for us, as well as my daughter and grandkids. Also large quantities of spaghetti sauce etc. The one thing I need time for, and should probably work it into my baking day, is Meals In A Jar. Or I should say Mylar bags mostly now. ( they won’t break if I forget to put a sock around them if we have an earthquake.🐹

Anybody have any suggestions? 🐰🐰🐰 I welcome them.

Thrive Breakfast Frittata

This recipe came from Susan

Thrive: Breakfast Frittata

Posted on July 8, 2015 by dezertsuz
It’s another Wednesday and that means a new Thrive Recipe! This week, I was thinking about things that are easy, which is most of the Thrive meals I make, and something I could eat for any meal, but especially for breakfast. I really like eggs, and I really like Frittatas, so I knew this idea was perfect for today! You could prepare this the night before, since it does take time to ready the potatoes and to bake the Frittata.

Paul used to make a meal I loved. It was sliced up hot dogs (across for little round pieces), potato chunks and eggs. He cooked the potatoes and then added the hot dogs to heat through. Finally, he scrambled in the eggs, and I was in Heaven. Of course, there were onions and celery bits, too. Sadly, Thrive doesn’t freeze dry hot dogs yet. LOL However, it gave me the idea for this variation on a Thrive meal.

Bacon, Egg and Potato Frittata


scrameggs1 c. Thrive Scrambled Egg Mix (8 eggs)
1.5 c. water
1 t. dried or 1 T. fresh basil (I like lime basil from the back deck!)
2 T. grated Parmesan or Romano cheese (try Gouda if you like it)
salt and pepper to taste

PotatoChunks1/2 – 3/4 c. Potato Chunks (still on sale!)
2-3 c. water, boiling (one cup per 1/4 c. potato chunks)
1/4 c. Thrive FD1 green onion
1/2 c. Thrive
1/4 c. Thrive FD mixed red and green bell peppers
2 c. water

bacontvp_11.25 c. Bacon TVP2
3/4 c. Thrive FD Chopped Spinach4
1 c. Thrive FD Shredded Monterey Jack 3


Pour boiling water over potato chunks and let sit for at least 10 minutes. Drain when reconstituted.
Combine the bacon and the other vegetables, as well as the spices with the cool water. Stir well to mix and get everything wet, then set aside.
Mix the scrambled egg mix and Parmesan cheese with the cup and a half of water until the mixture is smooth. The cheese may not dissolve completely, but the egg mix should.
Without draining the vegetable and bacon mix, add the drained potatoes and the egg mixture. Stir together well so ingredients are completely mixed.
Pour into a 9 x 9 Pyrex dish or glass deep pie pan. (It should be just enough to fill. If there is extra, don’t overfill the pan.)
Crumble the cheese over the top. Cover if you prefer your eggs light and fluffy. I like mine nice and toasty, so cook it uncovered.
Bake at 350 for about half an hour, but start checking at 20 minutes. I don’t know your oven! The eggs should be set all the way through when the Frittata is finished.


1FD = freeze dried

2 You could substitute sausage crumbles if you like that flavor better, but the bacon tvp is cheaper and tastes great! The same proportion of sausage crumbles and water will yield 1/2 lb of sausage instead of bacon.

3You could use one of the other varieties, but I like this one, and it’s a little less than cheddar or colby. Mozzarella is even less, if you prefer that.

4Vegetables that could be added include tomato dices and mushrooms, as well as other favorites you have. The vegetables in this kind of dish are always negotiable. If you have half a cup of something left in the fridge, toss it in!

Thrive Meals In A Jar. Lasagna Soup

Here’s another great meal compliments of Susan N. Over at Desertsky Quilting. I thought since I’m posting and put this one up too. Remember Stacey Trumble is my Thrive Consultant, she’s in Tennessee and I’m in CA. So it doesn’t matter where you live, and I have to tell you, Stacey has taught me so so much and answered some crazy questions! Lol she’s great! This is soooooo good, and I believe it came from Stacey originally.

Thrive: Meal In a Jar
Posted on March 11, 2015 by dezertsuz

It’s Wednesday, so that means it’s Thrive recipe day! You can use the Print Friendly button from your tool bar to save a .pdf of this recipe. Get the bookmarklet here if you don’t have it on your toolbar already, or put the url for this post only into the spot shown at the top of the page and you can generate a .pdf from there. If you put the blog url, you will have a LONG .pdf!



Today’s recipe is the one we made at a Thrive party a couple of weeks ago. It was SO tasty, and of course you can make adjustments to suit your family. For instance, I do NOT like anything spicy hot, so I left out the red peppers. And honestly? 1/4 t. might be too much anyway if you have good red peppers.

I photographed my jar sitting on the shelf downstairs. We used oxygen absorbers, but if you have the attachment for the Food Saver, you could just suck that air out of there. Or, hey, see if the quilting black hole would do it for you! (see previous post)

Lasagna Soup


You’ll notice the jar isn’t completely full. This is enough for soup for 4-6 people. You could add more noodles, if you wanted, maybe a can of diced tomatoes when you cook it, and bump it up to thicker soup or soup for 8. If you want them, all Thrive ingredients can be ordered from HERE, then click on Shop. Use the search bar to find things most easily.

Other things you could easily add to this soup include freeze-dried zucchini, freeze-dried mushrooms, or other vegetable favorites. I add freeze-dried celery to almost everything, and when I make my own jars of this, not at a party, I will be tossing in 1/4 to 1/2 c. of Quinoa, too. Here is the official recipe, though, undoctored. 1f618

After filling the jar, add oxy absorber (oxygen absorbers are available at any LDS Home Storage Center, or LDS online or on Amazon, and close tightly, or use the Food Saver attachment to vacuum pack the jar. Be sure you get the 300 cc size, and that you keep the bag closed tightly. If you don’t, they will be absorbing oxygen and when you go to use them, they will not function.

I found it easier to use the wide-mouth jar, but a canning funnel does fit in the narrower mouth jars, too.

Lasagna Soup

Ingredients (Place noodles in jar first):

farfalle2 c. mini farfalle1 noodles
3/4 c. Thrive FD2 Sausage Crumbles
1/4 c. Thrive FD chopped onion
1/4 c. Thrive tomato sauce powder
1/4 c. Thrive tomato powder
3 T. Thrive FD mixed red and green peppers
1 T. Thrive chicken bouillon powder3r_g_bells
1-2 t. garlic powder (to taste)
1 t. Chef’s Choice seasoning 4
1/4 t. crushed red pepper (optional)

Directions for Cooking:

Add contents of jar to 8 cups of rapidly boiling water. Stir well. Add 2 teaspoons of olive oil. Turn heat down and simmer 10-12 minutes until noodles are soft. Serve in bowls and top with shredded mozzarella cheese, if desired.

1 bowtie
2 freeze dried
3 If you are using another brand, you might want to add at least an extra half teaspoon.
4 or a good Italian seasoning mix

Notes about jars and lids for dry-pack canning:

1. Make sure jars are clean and DRY. They don’t need to be warm, but if there’s any moisture, it will wreck your meal.

2. Just before you are ready to put oxygen absorbers in and close lids, warm lids in the oven for a few minutes. It softens the gasket for a tighter seal, and also assures any bacteria is probably disposed of. You don’t have to do this at 300 for an hour, just a few minutes on low setting. You should be able to handle the lid with your bare hands.

3. Be sure the rims of the jars have no food grains on them. Pop the OA in and quickly seal the jar, screwing down the lid. Be sure the OA doesn’t interfere with the lid sealing on the jar.

4. A vacuum should form in the jar, and you should hear the same kind of plink or plonk or ping, or whatever it sounds like to you when you water-bath or pressure can.

5. With a good seal, this should last 5-8 years on the shelf, but really, I doubt you’ll have them more than a year! If you do, put new ones behind, so you are rotating your food supply.

6. Make labels with name and directions for cooking so you don’t forget what’s in the jar! Nice lavender labels on Graphics Fairy.

Next week: The month-old banana!

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Meals In A Jar Mini Fritatas

I reposted this recipe from Susan N. who got me into food storage and I’m really grateful for that. She introduced me to Meals In A Jar and that, I got totally hooked on. Lol The meals are fantastic for Emergency storage or everyday use. (Which we do a lot.)

Do you know how quick and easy (especially when you’re tired) to grab a jar, pour it in a pan, add water, stir, cook and serve? They are in no way like your usual “store bought” mixes, these are 100% freeze dried/dehydrated foods. No GMO, no additives at all. You know exactly what you’re feeding your family.

Oh yeah, even hubby or the kids can do most of them when you’re busy, gone, ill, whatever the case may be. I think it’s a great way to introduce kids to cooking too. For camping, traveling, hiking, anytime they’re great.


Posted on August 12, 2015


What fun, and darn! I didn’t remember to take a picture – again! I did find this one on the internet that looks similar to what we made this morning. This is a Meal in a Jar recipe!


This recipe (from Stacey!) will fit in a quart jar and make 12 little frittatas. The recipe says serving size is two, but one was plenty for me, especially with a piece of toast or small pile of fruits or vegetables. I usually have it for breakfast, though it can be eaten for any meal.

I cut this recipe in half and put it in a pint jar for 6 frittatas.


1/4 c. Thrive Scrambled Egg Mix
3/4 c. Thrive Sausage Crumbles
1/4 c. Thrive FD Onions
1/3 c. Thrive red and green Bell Peppers
season to taste

Optional: Thrive Shredded Cheese – about 6 T
Other Thrive FD vegetables, such as celery, spinach, or carrots may be added.


For making meal in a jar:

1. Pour all ingredients in a sterilized quart (or pint, if making half recipes) canning jar. Add an oxygen absorber and seal with a new lid and ring. Hand tighten.

Note: Do not put cheese in jars. The cheese seems to give the mix a flavor that makes it less appetizing, if its stored for long. Instead, let the cheese sit in its can until needed.

For making a meal:

1. Preheat oven to 350. Open jar, remove oxygen absorber and throw away. They cannot be reused, as there is a limit to how much oxygen they can absorb.

2. Empty contents of jar into a bowl and mix with 2-3/4 c of water. (1-1/3 plus a teaspoon for a pint jar.) Whisk ingredients and let sit.

3. Reconstitute cheese with one-two tablespoons of water in a plastic baggie. Gently squish it to help distribute the water through the cheese. Let sit.

4. Spray muffin tin with olive oil (Misto) or your choice of spray, either 6 or 12, depending on whether you are doing a half or a whole recipe. If doing the six in a 12-muffin tin, fill the empty ones with water for baking.

5. Pour egg mix into muffin tins, filling about 3/4 full. Add about a tablespoon of cheese on top, no need to mix in. Bake 12-15 minutes, turning pan halfway through cooking. Eggs should be completely set, so check how long it takes in your oven. It might be as much as 20 minutes.

A New Food Storage Site




If you want to learn about Long Term Food Storage using A Vacuum Sealer and Canning  Jars just go here

      Be Prepared Channel Food- storage-vacuum-canning-in-jars



She has an excellent Tutorial on how to do it and some things to look out for.  She’ll be putting a video Tutorial  up later.  Check it out, she makes it look so easy ( which it is) instead  of overwhelming.

There are other sites too where you can learn how to prepare  Meals In A Jar ( they’re great and require adding water only!)


Chef Tess Bakeress 52-Meals-In-Jar

Food Preservation posted on My Foray Into Food Storage

I’m cheating here:). I’ve had a pretty weird week, so thought instead of whining, I’d share a guest post I did regarding  Food Preservation on My Foray Into Food Storage, by Laurie Nguyen.   It’s much better than my whining:)


I am blessed to have some *AWESOME* readers. One of them is a fellow blogger, Candi (find her blog here). She kindly agreed to write a guest post for me about food preservation. Candi shares what’s she’s learned about food preservation in hopes of helping each of you. Thanks, Candi!

This beautiful lady has generously agreed to share her knowledge with us.


Food preservation

Most of this is regarding Long Term Storage, but some of the tips are very important for Short Term Storage and every day use.

I’m Candi Harris and I really have to thank Laurie for asking me to guest blog regarding Emergency Preparation. She does such an incredible job sharing all the information on Food Storage, canning and everyday use. It’s good information, and I learn more from her every day, I really do appreciate all she does. I’m just a novice, so please check various sites to get precise directions. Mine come from my own experiences after researching the process.
Some things I learned the hard way, I lost freeze-dried meat, TVP, some veggies, even things as simple as flour and eggs because I didn’t read the labels thoroughly. It was a very costly and sad learning experience. Read the label on your can regarding storage, not only dating and shelf life of unopened cans, but “opened cans”. Uppermost are the meats. Because they are a real beef product, when you open the can that first time, you must reseal the meat not used in another container WITHIN 24-48 hours. A sterile air-tight container, such as a canning jar, that can be sealed either using an oxygen absorber or a “dry vacuum” method. You CANNOT vacuum seal fresh meats, vegetables or any fresh produce for long term storage. IT must be either water canned or pressure canned.
There are pluses either way. The Oxygen Absorbers are handy to have on hand . The flip side of that is once you open the package of absorbers, you do need to work quickly putting them in the jar putting the lid on, add the ring and tightening securely. Then reseal your remaining Oxygen Absorbers – I use a half pint jar and pack them in as tightly as I can) Just as anything you can, wipe the edges of the jars with a clean cloth so there is no residue to interfere with the jar sealing.

Vacuum Sealing isn’t a lot different. The basics are the same, but you CAN-NOT use the vacuum sealer bags for long term storage. You follow the same process as when you use the absorbers, except you put just the lid on and use your vacuum sealer attachment, and it will remove all the air from the jar. If you are resealing any powdery substances, you’ll want to use something to keep the powder from plugging up your sealer. I use coffee filters and cut them to fit inside the jar. They’re cheap, easy to keep on hand and simple to “cut to fit” 🙂

Food Grade Buckets and 5-gallon Mylar Bags.

Another method is the Mylar bags. They’re great for use in Earthquake country, but mice love them:(. So if you’re going to use them and store where there is the slightest chance of critters, be sure you put the Mylar bags in a a food safe storage bucket and put the lid on tight! Those little buggar’s have radar noses.

TVP products are easier to work with in that they remain pretty good for about 6 months. So if you’re going to use it up in that period of time, it doesn’t hurt to throw in an Oxygen Absorber when you put the lid back on and put it in the cabinet. It’s just my husband and me so we don’t use it that fast. So for us I find it best just to reseal it in the jars with my vacuum sealer. I do that with most things TVP included, because I want to keep them as fresh as I can. Unless I make Meals In A Jar, I’m not sure when I’ll use that product again. Even though I try to plan our meals, we often change them:)
Always remember, anytime you do this, LABEL the jars. Write Date Opened ,Expiration Date, Shelf Life of contents is quick to spot too. You want to Label what is in the jar, directions for use (rehydrate, cooking directions, etc), as well as the dos and don’ts of the product.

Mason Jars. Make sure to label with contents and date!

I make the Meals In A Jar so I tend to reseal everything I use:) Chef Tess Bakeresse has a recipes from her book “52 Meals In A Jar” on her site using all freeze-dried foods. She goes deeper into Vacuum Sealing than I did, as well as the Mylar Bags and Oxygen Absorbers, as Laurie does. I have her books ( and believe you me, I’ve used several of Laurie’s ideas too) and before I can a meal, we try it out. If we like it, then I make up several and put them in the cabinet. We’re trying a variety of them, from cereal to roast beef and potatoes:) There are also recipes on Meals For One. (*Meals In A Jar have a shelf life of anywhere from 3-15 yrs) A lot of these recipes are found in her books. You’ll find a lot of books on food in a jar, but not all of them give you the length of Shelf Life.

The great thing about all of this is it’s such a wonderful variety. Using freeze-dried foods everyday in your cooking and baking makes things so much easier, too. There are Freeze Dried Eggs, Shortening, Sour Cream, Butter, Margarine, as well as all the fruits, vegetables and meats.

As I said in the beginning, read those labels, look on the site where you bought them and read all the information so you don’t lose them or contaminate them.

I hope I’m not sounding like a “worry wart” lol I am just hoping I can save someone else the aggravation I went through. I’m not a blogger on Emergency Food Preparation as Laurie is, but I have friends that blog some about it, so I’ve learned a lot. Especially from Susan, who is also LDS and has shared a lot with me as Laurie does:) Mine, Quilts n Things is more about Quilting, Recipes and my Grandchildren.

Laurie thank you so much for the opportunity to share with your readers:) I think what you’re doing is just wonderful, and you’ve also helped so many people learn about Emergency Preparedness and why it’s something we should all do. None of us are alarmists or expecting the world to come crashing down around us. As Laurie has said, be ready, you don’t know when an earthquake might hit, a tornado, an unheard of snow storm in your area or Forest Fire.

Just an FYI about jars and the worry about them breaking. Use an old sock, put the jar inside it, and if you have the storage put them back in the box they came in. If you don’t have old socks, go to your nearest Deseret, Cancer Society, Hospice or any thrift store and pick some up real cheap. Use bubble wrap that is in packages you receive. I use anything I think will work .lol If they’re on a shelf, use a bungee cord to put across the front row to keep them secure. Or something even stronger. We live East of San Francisco, so we get a tremor now and then. We’ve had some strong one’s too, so I’m always open to ideas on how to protect those canning jars:).

Laurie, thank you again, and never stop doing what you’re doing:) God Bless you, yours and all your followers.

Susan’s prep blog is.

Cheff Tess Bakeresse (52 Jar Method) is:

Guest Post on My Foray Into Food Storage

Foray Into Food Storage  is a wonderful blog by Laurie. She shows techniques for short term storage (starting from one meals to a year),, also beginning on the long term storage, how to get started (It is a bit overwhelming when you first start), how to use freeze-dried foods in everyday cooking. Also on gardening, bread making and other great ideas.

On that post you can also access Susan’s Blog here she has a lot of recipes from dinner to desert. She’s great, her other blogs are on there as well, if you want to see some incredibly beautiful Crazy Quilting, don’t miss her blog. Her other blog is on quilting and she does so many gorgeous quilts. The majority are for children and American Hero’s.

So Many things to share! Have a great day everyone!