Solar Cooking Seminar

Solar Cooking Essentials Seminar

When: Tuesday, June 29th, 2010
Time: 6:30-8:00PM
Where: The Church of Jesus Christ of Latter-day Saints
Monica Building - Cultural Hall - 851 Monica Street

Bring your spouses and friends!
No childcare available.
Samples will be provided.


Special Guest Speaker Paul Munsen of Sun Ovens International.

An increasing number of families have solar ovens on hand in the event of an emergency and have been pleasantly surprised by the improved taste of sun cooked foods and lifestyle advantages of cooking with the sun. We will learn how to harness the power of the sun to bake, boil, and steam foods. He will show how practical and easy it is to cook in a solar oven and discuss the many economic, health, and environmental benefits of cooking with the sun.

Learn how to never have to worry about burning dinner again. Discover how to use a solar oven to naturally dehydrate fruits & vegetables and enhance winter sprouting. Find out how to reduce your utility bills and the amount of fuel you need to store for emergency preparedness.

For more information please contact:
Sheri Van Patten 363-0760 olostdelight@yahoo.com

Did you know this??? ... YOU CAN FREEZE EGGS!!!

I just read this on a favorite recipe blog I read, Our best bites, and was so excited to tell you guys about this. I know that a lot of us have an extra freezer and this would be fantastic for your food storage! To read the whole post on eggs ... go here ... but I just copied the freezing part for you here.

Freezing Eggs
Once you've separated eggs you often only use either the whites or the yolks. Instead of tossing the unused portion, you can freeze them.
Egg whites freeze really well. Use an ice cube try and place one egg white in each portion. After they're frozen transfer to a plastic bag or other container and you can grab one white at at time for easy measuring. Or, you can freeze them all together in a container. Just be sure to mark the container with the number of egg whites that are contained in it.
Egg Yolks can get lumpy when frozen. To avoid this problem, add either 1/8 tsp salt or 1 1/2 tsp sugar (depending on whether you're going to make something sweet or something savory with them) to every 4 yolks. Stir gently and then freeze.
For both egg whites and egg yolks, if you freeze in bulk, just remember that about 1 T = one egg white or one egg yolk.