Thursday, February 2, 2012

Week Fourty Five

New 51 Week Storage Ideas Week Forty Five

This is for two (2) people so buy according to your family’s size.

Non-food list:

Tarps: 2 to 3 of different sizes
Misc. Electrical tape and bungee cords

Food list:

Bouillon cubes: 1-pound each of beef and chicken
Butter canned: 2 to 4 dried

Honey Taffy
1-cup honey
1-tablespoon butter
1-cup sugar
Boil honey and sugar to a hardball stage (270 degrees) add the butter. Pour onto a buttered platter and cool until it can be handled and pull until glossy shine. Make into a rope and place on wax paper. When it gets brittle break into bite sized pieces and store in a cool dry place.

Clarified butter:

How to Clarify Butter

"Clarifying" is the process of removing milk solids from butterfat, giving you a clear golden fat that can be heated to a higher temperature without burning than whole butter. This, combined with the fact it can be stored without going rancid, has made clarified butter the cooking fat of choice in India and South Asia for hundreds of years.

1. To make 1 cup of clarified butter you'll need 1¼ cup of butter. (You will lose approximately 25% of the original butter's total volume when clarifying.)

2. Place butter in a saucepan over a very low heat. Let the butter melt slowly, do not stir the butter while it is melting.

3. As the butter melts, it will separate into three layers. The top layer is a thin layer of foam, the middle layer contains the bulk of the liquid (weighing in at about 80% of the total), and the bottom layer is where the water and most of the milk solids are. This natural separation is what makes clarifying possible.

4. Skim the foam off the surface of the butter, discard the foam. Be cautious to avoid dipping the ladle into the butterfat while skimming, as the fat should remain intact.

5. At this point, there are two possible methods for removing the butterfat from the water on the bottom of the pan. The method we chose to illustrate is to decant the fat from the water.

6. Carefully and slowly pour the fat into another container. You can see the water underneath the clear yellow butterfat. If you notice any of the water slipping into the fat, you may need to re-decant your new batch of clarified butter. If there is any water in the clarified butter, and you try adding it to a hot pan, the water will immediately boil when it hits the pan, causing the hot clarified butter to splatter out of the pan and potentially burning the cook.

An alternate method for separating the fat from the water is to use a ladle and skim the fat up and out of the pan, making sure not to let any of the water get into the ladle.

Pour your newly clarified butter to a separate container, and discard the water and small amount of remaining milk fat.

7. If the clarified butter sits for a moment, you might notice more foam float to the top; use a spoon to remove this last bit of

Evacuation plan:
Do you have one planned out for those at home, work and or school? Have you talked about it and or practiced your plan?
We had days of snow and ice. But we are supposed to have 4 or 5 days of nice weather with highs in the 30's. Might melt things back down to the 3 to 4 inch ice layer.

If someone would please comment something it would be nice :).


  1. I want to all the time; but my keyboard is messed up so this note is taking forever!!!! (I have to c/p specific letters,lol) New Pc coming Saturday!!! I still save these!!! and LOVED your new story (rose) when you print, let me know!! I want a copy. :) got to go find a h to c/p.....and a g

  2. I love different ways of preserving,and clarified butter sounds good . I.

    am going to look around your blog posts. I am also following your blog,you are welcome to follow mine as well

    Blessings Jane


Comments welcome