family finances

I know that many of you are still working on your three-month supply and/or water supply. Keep it up! Don't stop because we are shifting gears. Acquiring these items takes time. Keep your lists in hand and purchase things as you are financially able.

For the next while, our goals are going to center around financial preparedness. Don't worry, this is not going to be an elaborate or difficult-to-understand tutorial on financial terms or economics. Instead, we're going to focus on one main goal and five easy anyone-can-do suggestions to help us be financial prepared. These come from a pamphlet released in 2007 by The Church of Jesus Christ of Latter-Day Saints, titled All is Safely Gathered In: Family Finances. These goals make up a sound financial preparedness plan that are beneficial regardless of your religion.

Here is the message found within:

Dear Brothers and Sisters:

Latter-day Saints have been counseled for many years to prepare for adversity by having a little money set aside. Doing so adds immeasurably to security and well-being. Every family has a responsibility to provide for its own needs to the extent possible.

We encourage you wherever you may live in the world to prepare for adversity by looking to the condition of your finances. We urge you to be modest in your expenditures; discipline yourselves in your purchases to avoid debt. Pay off debt as quickly as you can, and free yourselves from this bondage. Save a little money regularly to gradually build a financial reserve.

If you have paid your debts and have a financial reserve, even though it be small, you and your family will feel more secure and enjoy greater peace in your hearts.

May the Lord bless you in your family financial efforts.
The First Presidency

I love the promises at the end of this message. I have personally experienced the peace that comes from financial preparedness. Hopefully as we set goals in regards to financial preparedness, you'll be able to find that personal peace as well.

school preparedness

Last Wednesday, I wrote about a stop-and-think experience that I had in some extreme winter weather. You can read the post here. Because of terrible winter storm conditions, parents were not able to pick up their children from a local elementary school. Even families that lived adjacent to the school were unable to get their children because the blowing snow had reduced the visibility to nothing. A lot of children and teachers ended up spending the night at the school. The children were mostly comfortable because the school had food, electricity and communication. Everyone was fine and I'm sure it was the adventure of a lifetime.

There are several situations that could strand my kids at school. Our schools won't release the students in any situation unless an authorized individual picks them up and signs them out. I realize that this policy ultimately protects my children. But it also means that my kids could be stuck at school until I can get to them. In some possible emergencies, they could be waiting outside the school in bad weather until I can sign them out.

So, what would I want my kids to have if they were ever in a situation like this? Obviously, I can't expect my kids to carry a huge preparedness kit around with them everywhere. But each child already has a backpack that they usually have with them. Sometimes those backpacks are already pretty full. So in the past, I have filled a small plastic ziplock bag with a few items. Usually there are a few empty side pockets available to stash a little bag.

Here are some things that you could fit into a small ziplock bag:

Reflective blanket

Handwarmers

Water pouches

Granola bars

Family picture (with emergency contact numbers on the back)

Bandaids

Sunscreen

Rain poncho

Tissues

Wet wipes

If more space is available:

Emergency cell phone

Umbrella

Spare socks/hat

Gloves

A lot of the schools in our area already have small emergency kits for each student stored in each classroom. It's worth it to become familiar with the safety precautions and preparedness preparations at your children's schools.

three-month supply summary

We've now completed the steps for gathering a three-month supply. Shopping for the items on your three-month supply menu can take as little or as long as you can afford.

"Build a small supply of food that is part of your normal, daily diet. One way to do this is to purchase a few extra items each week to build a one-week supply of food. Then you can gradually increase your supply until it is sufficient for three months. These items should be rotated regularly to avoid spoilage." (All Is Safely Gathered In: Home Storage)

There are many ways to gather a three-month supply. You have to figure out which method is best for you. Though it may be tempting to copy someone else's menu or shopping list, it is important that your menu choices be based on your family's "normal, daily diet" not someone else's. You do not need to store wheat or beans for your three-month supply, though you can if this is the type of food that you normally eat.

Most of the supplies that you need for your three-month supply should be available at your neighborhood grocery store. There are some local and/or online retailers including but not limited to local recreation/camping stores, Wal-Mart, Amazon, Walton Feed, Shelf Reliance, and Emergency Essentials that sell dehydrated or freeze-dried products that you may choose to store in place of fresh products.

Here is a summary of our three-month supply goals:

Breakfast:
Create a breakfast menu.
Make a shopping list.
Go shopping.

Lunch:
Create a lunch menu.
Make a shopping list.
Go shopping.

Dinner:
Create a dinner menu.
Make a shopping list.
Make copies of your menus and shopping lists and keep shopping.

Let me know how you are progressing by checking in using the poll to the right.

winter preparedness for your car

Not long ago, we had blizzard conditions here in our area. I drove our winter-appropriate vehicle to pick up my children from school because the conditions were so bad. As I navigated the mile to the nearest school, I couldn't see more than about five feet in front of me. Luckily, I was very familiar with the route and was able to find my way. I parked along the curb watching for my son. I was very focused on finding him because I was worried that he wouldn't be able to see me. Sure enough, I had to stop him before he almost walked right past our vehicle.

The next pick up was almost as bad. Conditions worsened as I traveled. We made the pick-up only to hear that the school was gearing up for a potential overnight stay since parents and buses were not being able to get to the school to pick up their kids. We made it home without any other problems. Later, however, we heard that one of the nearby schools had kept all of the school kids overnight. And many of the parents traveling to the school actually ended up off the sides of the roads, either by sliding or because of visibility. Many hiked to find nearby businesses and houses. Others hunkered down in their cars for the night, thinking that they were going to die from exposure once their gas and cell batteries were out. Thankfully, plows were able to dig out most of the cars the next morning. But some spent miserable nights in their cars.

This experience has definitely become a stop and think moment for me. If I had been in those circumstances, what would I have wished I had?

Here is my car preparedness wish list:
Gas (I can't really store this in my trunk, but we do keep all of our vehicle tanks at least half full)
Blankets (wool, reflective and/or a sleeping bag)
Water (I always keep a case of water bottles in the back of each of my cars)
Food (Even a box or two of granola bars would be tasty in this situation)
Chains
Hand warmers (these are small and would fit nicely into a first-aid kit)
Shovel
Cell phone charger
Jump cables
Rope
Gloves
Window scraper and/or broom
First Aid Kit
Flares/flag (some of the plows couldn't see where the cars - with people still in them - were stranded because the snow was so deep)
Extra socks/hat
Flashlight

And like my mother always said, "Don't go anywhere without your coat in the winter because you might get in an accident."


FEMA - Winter Preparedness

goal 2(i) - three-month supply

Our current goal is gathering our Three-Month Supply.

Previously:
Making a shopping list for your lunch menu.

Now:
Copy your menu/shopping list and start shopping.

Congratulations! Even if you don't have your shopping done -- or even started, you now have a three-month supply menu and shopping list. In my opinion, making these lists is the hardest part of the process. Make several copies and keep one in your purse, diaper bag and/or car. Start watching for sales, set aside a little money to use on food storage, and buy a few cans at a time when you can. Eventually, and probably before you even know it, you'll have your three-month supply!

winter warmth

Our family currently lives in a cold winter area. We typically have four to five months of quite cold temperatures. If there is ever a loss of power, keeping our family warm is a huge concern. Here are a few ideas that you can use to be prepared for winter temperatures:

Have everyone sleep/stay in one room - Choose a small (but big enough) room with the fewest exterior walls and/or a southern/western exposure. Bring mattresses in on the floor. If you have a fireplace or stove, you'll probably want to choose this room for your gathering spot. It's also helpful to have an adjacent bathroom. Drape blankets at the doorways and/or close any doors to contain the heat to one room as much as possible.
Pitch a tent - Yes, inside of your house! A tent can help contain radiating warmth to a smaller area. You don't have to have an actual tent to do this. Use blankets and sheets and improvise. Your kids will love this!
Store blankets - I have many beautiful quilts, hand-made by my mother. Because of this, I've always assumed that all homes had an abundance of quilts and blankets. I was so surprised to hear my neighbor describe the need to buy a blanket for a bed -- explaining that every blanket that they owned was already on a bed. Sleeping bags can be unzipped and used for blankets.
Be safe! - Never burn charcoal, use a camp stove or run a generator in any interior spaces (including your garage). You also shouldn't run a gas powered stove for long amounts of time trying to heat your house. Carbon monoxide is a huge problem in situations like this. Be smart.
Use a fireplace or wood burning stove - Often these work even when the power doesn't. Learn how to light your fireplace manually if it runs on gas.
Use a propane heater - There are several products that are approved for use in enclosed areas. Make sure to vent them appropriately.
Burn a candle - It will give off some heat -- but watch carefully and do not leave any candles burning while you are sleeping.
Bundle up - Wear socks, shoes, coats, snow pants and caps. Layer your clothes. Sleep with caps on.
Use the sun - Open your blinds to allow sun to warm the interior of your room. Close blinds or curtains when the sun is not shining.
Insulate - Use shower curtains or other plastic to insulate your windows with tape. Remember to maintain a source of fresh air and oxygen.
Invite your neighbors over - The more bodies the more heat!





[Sources: Myself, Prepare Today Newsletter]

i've run out of room!

Six years ago, our stake president challenged all of the families in our stake (group of local congregations) to complete their one-year food storage. We had just purchased our first home and were new members in the area. We'd made multiple moves across the country during that past few years and had some food storage, but not enough. I took the challenge seriously. Over the next year, I was able to gather a one-year supply. The foods recommended at the time were the basics -- and were very easy to store. I had mostly buckets and #10 cans.

Four years later, the new church recommendations were introduced in General Conference. We had recently added a little boy to our family and I needed to increase our food storage to include him. Because I had a full year's supply, I dragged my feet to implement these new recommendations - particularly the three-month supply of foods that we regularly eat since I knew I already had a three-month supply of the basics. In fact, part of the reason that I began this blog was because I knew I needed to follow that counsel. So, I'm working on my three-month supply right along with the rest of you.

Anyway, that's two long paragraphs to get to my point, which is that storing a three-month supply of foods that we regularly eat is harder than storing all the buckets and cans of a longer-term supply. I've been surprised at the volume of cans, bags and boxes that I've added to my food storage. I've had to purchase an extra set of shelves that are already full. I suspect that I could reduce the sheer volume of products by utilizing fewer canned foods, but I really want to make my three-month supply as user friendly as possible.

As I look at all this food, I'm wondering how to fit it all into my home. Having lived in even smaller quarters, I know that many of you are also having to be creative in storing your food storage. So where do YOU put it?

Here are a few of my ideas (I'd love to hear yours!):
* Use the space between the top of your cabinets and the ceiling (in the kitchen, bathroom, laundry room etc.). Put items in canisters, pots or cute baskets if needed (sometimes food storage can be decorative). Use curtains if needed.
*Utilize top shelves in closets and storage areas that might not have things on them because they are hard to reach.
*Store things under beds. You could even raise your bed with risers and store even more. Eliminate your bottom mattress and create a "foundation" using buckets and storage items.

* Store items under bedside tables or other decorative tables. Hide with a tablecloth.
*Store boxes in the bottoms of closets (shoes, boots, etc. can sit on top of the boxes).
*Insulate an attic space and add pull-down stairs.
*Basements, garages (might be too hot), cellars, sheds, cold-storage, etc.
*Dig a cold storage area.
*Pull a couch away from a wall and store items behind it.
*Free up cupboard space by hanging your pots and pans.
*Buy/make a decorative privacy screen and store items behind it.
*Buy an armoire and fill it with food storage.
*Use beds for the kids that are like bunk-beds, but that only have the top bunk. Fill the bottom area with home storage supplies. Cover with decorative fabric that matches the room. You could even use part of this space for storage and the other part for toys or a play area (separated by a desk or chest of drawers).
*Turn an extra coat closet into a food storage closet.
*Keep a box or two of food storage items in your trunk.

Keep in mind that idea food storage conditions are dry, dark and cool. You may or may not have an ideal place for your home storage. Be creative. If you don't have a place/way to store things in ideal conditions, then do your best. You might just have to rotate things through a little more quickly.

goal 2(h) - three-month supply

Our current goal is gathering our Three-Month Supply.

Previously:
Create a dinner menu.

Now:
Making a shopping list for your lunch menu.
[Remember to adapt your menu for three months.]



(Here is how I came up with my own shopping list)

My Dinner Menu:
A. Chili (need 78 servings - 5 servings each for 16 meals)
B. Black beans & rice (78 servings)
C. Burritos (78 servings)
D. Wild Rice Soup (78 servings)
E. Taco Soup (78 servings)
F. Chicken Alfredo (78 servings)
Green Beans/Canned Corn (465 servings)
Canned Peaches/Applesauce (465 servings)

Three months = 93 days. I need to feed a family of five for 93 days. That means I need to have 465 dinner servings (93 multiplied by 5). There are six meals on the lunch menu, so I divide the 465 breakfast servings by 6 meals (465 divided by 6). So, I need 78 servings of each dinner menu item.

My DINNER product list:
Cans of Chili (32 cans)
Black Beans (32 cans)
Rice (78 servings +78 cups)
Refried Beans (32 cans)
Tortillas (ingredients - flour (48 cups), salt (1 container), baking powder (1 pkg), oil (16 oz.), water)
Salsa (3 bottles)
Long Grain Rice (16 boxes)
Flour (8 cups)
Freeze-dried onions (1 package)
Freeze-dried/Dehydrated carrots (#10 can)
Ham (or other meat)
Powdered Milk (#10 can)
Canned Corn (16 cans)
Pinto Beans (16 cans)
Canned Tomatoes (16 cans)
Alfredo Sauce (16 packages)
Canned Chicken (16 cans)
Pasta (78 servings)
Green Beans/Canned Corn (93 cans)
Applesauce/ Peaches (93 meals worth)

My Inventory:
Cans of Chili (32 cans)
9 cans
NEED 23 cans!
Black Beans (32 cans)
48 + cans
DONE!
Rice (78 servings +78 cups)
1 bucket +
DONE!
Refried Beans (32 cans)
36+ cans
DONE!
Tortillas
ingredients -
flour (48 cups)
1 bucket +
DONE!
salt (1 container),
1 container +
DONE!
baking powder (1 pkg),
1 large container +
DONE!
oil (16 oz.),
1 48 oz container +
DONE!
water
DONE!
Salsa (3 bottles)
1 bottle
NEED 2 bottles
Long Grain Rice (16 boxes)
3 boxes
NEED 13 boxes
Flour (8 cups)
3 buckets
DONE!
Onions (1 package)
11 ounces of dehydrated onions
DONE!
Carrots (#10 can)
#10 can
DONE!
Ham (or other meat)
NEED 30 servings!
Powdered Milk (#10 can)
#10 can +
DONE!
Canned Corn (16 cans)
4 cans
NEED 12 cans!
Pinto Beans (16 cans)
2 cans plus 2 #10 cans of dried beans
DONE!
Canned Tomatoes (16 cans)
17 cans
DONE!
Alfredo Sauce (16 packages)
21 packages
DONE!
Canned Chicken (16 cans)
I have chicken, but have already counted it towards lunch menu.
NEED 16 cans of chicken!
Pasta (78 servings)
I have pasta that has already been counted towards the lunch menu.
NEED 16 meals worth of pasta!
Green Beans/Canned Corn (93 meals)
48 cans of green beans
NEED 45 cans of green beans or corn!
Applesauce/Peaches (93 meals)
7 meals of applesauce, 58 meals of peaches
NEED 28 meals worth applesauce/peaches!

My Shopping List:
23 cans of chili
2 bottles of Salsa
13 boxes of Long Grain Rice
30 servings of ham
12 cans of corn
16 cans of chicken
16 meals of pasta
45 cans beans or corn
28 meals of applesauce/peaches

recipe substitutions

This is a great list of ingredient substitutions (which can add versatility and flexibility to your three-month supply). Some have multiple suggested substitutions -- they are numbered. I have a copy of this in my recipe book and inevitably end up consulting it regularly.

Cooking Substitutions:

Baking Powder (1 t.)
1) 1 t. baking soda plus 1/2 t. cream of tartar.
2) 1/4 t. baking soda plus 1/2 t. cream of tartar.
3) 1/4 t. baking soda plus 1/2 c. buttermilk (to replace 1/2 c. liquid in recipe).

Butter or Margarine (1 cup)
1) 1 1/2 c. margarine or butter powder.
2) 2/3 c. vegetable oil.
3) 1 c. shortening plus 1/2 t. salt
4) 2 sticks softened margarine plus 1/3 c. vegetable oil & 1/2 c. buttermilk. Beat until liquid is absorbed. Refrigerate.

Buttermilk
1) 1 T. vinegar (or 1 t. lemon juice or 1 3/4 t. cream of tartar) mixed in 1 c. milk.
2) 1 c. water, 1/3 c. powdered milk, 1 T. vinegar or lemon juice.
3) 1 3/4 c. dry milk in 3 c. slightly warm water (shake or beat until blended). Cover an allow to stand at room temperature until clabbered (6 - 12 hours). Refrigerate.
4) 1 c. water, 1/3 c. powdered milk, 1 T. vinegar or lemon juice. Let mixture stand in a warm place until thickened (18 hours). Stir until smooth. Refrigerate.
5) A buttermilk freeze dried culture can be purchased at a grocery or health food store, and kept indefinitely.

Chocolate (one square)
1) 3 or 4 T. cocoa plus 1/2 T. fat (butter, margarine or shortening).
2) 3 T. cocoa plus 1 T. butter.

Corn Starch (1 T.)
2 T. flour.

Cream (1 cup)
1/3 c. butter plus 2/3 c. milk.

Egg
1) Combine 1 t. unflavored gelatin with 3 T. cold water and 2 T. plus 1 t. boiling water.
2) Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy
3) 2 egg yolks plus 1 T. water.
4) 2 T. dehydrated eggs plus 2 1/2 T. water.
5) 1 tablespoon ground flaxseeds, 3 tablespoons water (or other liquid). Stir together until thick and gelatinous.

Evaporated Milk
1 c. water, 2/3 c. powdered milk

Fats/Oils
Applesauce (subtract some sugar), or Beans (cooked and mashed).

Flour, White (1 cup)
1) 3/4 c. whole wheat flour.
2) 7/8 c. rice flour.
3) 1 c. corn flour.
4) 1 c. corn meal.
5) 3/4 c. buckwheat.
6) 1/2 c. barley flour.
7) 3/4 c. rye flour.

Flour, Self Rising
1 pound flour, 2 tsp salt and 2 tbsp baking powder

Green Pepper (1 medium)
1/4 c. dehydrated green pepper.

Half and Half (1 cup)
1) 7/8 c. milk plus 1 T. butter.
2) 1/2 c. coffee creamer and 1/2 c. milk.

Honey (1 c.)
3/4 c. sugar plus 1/4 c. liquid.

Jello (3 oz.)
1 T. plain gelatin plus 2 c. fruit juice.

Ketchup (1/2 c.)
1/2 c. tomato sauce, 2 T. sugar, 1 T. vinegar, 1/8 t. ground cloves.

Milk, Whole (1 cup)
1) 1/2 c. evaporated milk plus 1/2 c. water.
2) 1 c. reconstituted milk plus 2 T. butter.
3) 1 c. water, 1/3 c. powdered milk

Onion (1 medium)
1/4 c. dehydrated onion

Sour Cream (1 cup)
1) 1 c. milk plus 1 1/2 T. vinegar. Let stand until mixture thickens and clabbers.
2) 1 c. plain yogurt.

Sugar (1 cup)
1) 3/4 c. honey (reduce liquid by 1/4 c. or add 1/4 c. flour).
2) 1 c. molasses.
3) 1 1/2 c. carob syrup.
4) 1 1/4 c. malt syrup.
5) Corn syrup (reduce liquid). 6) Brown sugar.

Sugar, Brown
Sugar & Molasses.

Sugar, Powdered (1 cup)
1 c. sugar and 1/2 t. cornstarch. Blend in blender until powdered.

Sweetened Condensed Milk
1) 1 1/2 c. powdered milk, 3/4 c. sugar, 1/2 c. hot tap water. Place hot water in blender. With blender going, add sugar and dry milk, blend until smooth.
2) 1 c. hot water, 4 c. powdered milk, 2 c. sugar, 1/4 c. butter. Blend in blender. Can be refrigerated or frozen.
3) 1/2 c. hot water, 1 c. powdered milk, 1 c. sugar. Blend in blender. Can be refrigerated or frozen.

Tapioca (2 t.)
1 T. flour.

Tomatoes, Canned (1 cup)
1 1/3 cups cut up fresh tomatoes, simmered 10 minutes.

Tomato Juice (1 c.)
1/2 c. tomato sauce, 1/2 c. water

Whipped Topping
1) 6 T. powdered milk, 1 c. boiling water, 2 t. unflavored gelatin, 2 T. cold water, 2-4 T. sugar, 1 t. vanilla. Dissolve the milk in the cup of water and scald (boil until milk forms a skin on top). Soak the gelatin in cold water. Combine the scalded milk, dissolved gelatin and sugar. Stir and chill in the refrigerator until it jells. Then beat the mixture until it acquires the consistency of whipped cream. Add the vanilla and whip again.
2) 1 c. water, 2/3 c. powdered milk. Chill. Add 1/2 t. lemon juice. Whip. Fold in 1 T. sugar to taste.
3) 1/2 cup dry milk, 1/2 cup cold water. Beat to soft peak stage--about 4 minutes at medium-high speed on electric mixer. Add 1/2 teaspoon lemon or vanilla extract and beat 6 to 7 minutes at same speed. Add 2 tablespoons sugar and beat 1 minute at same speed. Pictures and links for this recipe found here (Safely Gathered In).

Wine
1) Use apple or grape juice minus some sugar.
2) Use broth and lessen the salt.

Yeast (1 package)
1 T. yeast.




[Sources: Myself, Your Comments, Various unidentifiable handouts, and West Jordan Oquirrh Stake "Basically Speaking" Cookbook)

versatility

One thing that we haven't discussed as we've planned our three-month supply menus is the issue of versatility. Storing versatile products and using menus that are easily adaptable can add variety and flexibility which could be important in many emergency situations.

Many of the products that I've chosen to store can be easily substituted and interchanged. For example, I have stored many different kinds of pastas and sauces. By choosing different combinations I can make stroganoff (egg noodles with a white sauce) or spaghetti (spaghetti noodles with a red sauce). I've also chosen many different bean dishes for dinner. By changing around the combination of ingredients, we could have baked beans, black bean burritos or taco salads.

I've stored all of the ingredients for bread, pancakes and tortillas. Having flour, salt, leavening, oil and powdered milk would also allow me to easily add variety to my menu. Instead of bread, I might make biscuits, tacos, or crumpets. I could make a pizza crust it and top it with a red pasta sauce. Or if you look through my menus, you would see that I have all of the ingredients to make a peach pie or cookies. Because of added versatility, I would challenge you to include at least one meal on your menu that uses very basic ingredients such as flour. You may already have these types of items stored in your longer-term storage.

Not all of these meal variations are actually listed on my menus, but I can look at my ingredient list and see many more possibilities. If you notice menu adaptations as you look at your own meals and shopping lists, it would be valuable to jot them down with your original menus. That way in times of stress, you'll have those ideas easily accessible.

There a several advantages to having a menu that allows versatility. Not only can you add variety into your menu, but it also make items easier to rotate. You would also be able to substitute items as necessary if you found yourself running out of something.

goal 2(g) - three-month supply

Are you ready to get started again?

Our current goal is gathering our Three-Month Supply.

Previously:
Shop for items on your breakfast & lunch menu.

Now:
Create a dinner menu.

[Determine which meals you regularly have for dinner. Decide which meals are compatible with a storage plan. Include any accompanying foods. Write down your menu.]

Here is my dinner menu:
A. Chili
B. Black beans & rice
C. Burritos
D. Soup (wild rice, taco)
E. Chicken Alfredo

Accompanying Foods:
Green Beans/Canned Corn
Canned Peaches/Applesauce

Creating my dinner menu has been more difficult than my other two menus. I'd like a lot of variety in the meals for my three-month storage, but also want to be realistic in choosing items that we already eat and that also store well. My dinner meals are definitely bean-heavy, but I didn't use any beans in my lunch menu.

If you still haven't finished shopping for your breakfast and lunch menus, don't worry. Make your dinner menu and, in a few days, your dinner shopping list -- and then you'll be set to gather items for breakfast, lunch and dinner. You can then purchase items a few at a time, when they are on sale, or as your finances permit.

55 gallon water barrels

Are you still working on your water storage?

I saw 55 gallon water barrels in the entrance of our local Wal-Mart this week for $45 (good price!). I'm also hearing reports that Maceys (if you're in the vicinity) has them for $40 (great price!). If you have the space to store these huge barrels, they are the easiest way to gather your water storage. 28 gallons per person is a good starting goal.

Happy New Year!

Are you making goals for the new year? If so, I would highly recommend setting a home storage goal for this coming year. Obviously, your goals need to be personalized to your own circumstances and finances, but here are some possibilities:

For the Beginner:
*Save $10 each month towards home storage purchases.
*Save $10 each month towards a financial reserve.
*Complete your water storage (28 days per person).
*Complete your three-month supply.

For the Intermediate:
*Set aside larger amounts for home storage and financial reserves.
*Add monies to your financial reserve in order to have three months' worth.
*Store nine months worth of grains and/or beans for your longer-term supply.
*Rotate your water supply.

For the Expert:
*Inventory and replace items in your three-month, water, financial, and longer-term supply.
*Expand your longer-term supply to include nine months of powdered milk, salt, oil, and/or sugar.
*Expand your financial reserve beyond three months' worth.
*Expand your preparedness supplies to include emergency kits as would be appropriate for your area and circumstances.

As I indicated earlier, this post was written before the Church scooped me. :o) If you want some other ideas for goals, click here to read the suggestions found in this month's Ensign.