Emergency Preparedness

We are not hardcore "preppers" but we've always tried to have some fundamental emergency planning in place, which has been especially reassuring during the current pandemic. 

Insurance

Extremely important. Work with a good agent to understand your coverage options.

Supply chain disruptions

With the panic-buying and shortages during the lock-down phase of the pandemic earlier this year we've been especially grateful of our inventory of food, medications and supplies on hand. We have a pantry in our basement, and we keep at least one in reserve of most of our regular food items, including canned goods, oatmeal, baking goods (flour, sugar), plus an emergency stock of long-viable food, such as rice, dried beans, canned soups, etc. When the stores were selling out of flour, we had our 25 lb bag to last us a long time. We had the 50 pack of toilet paper. We had extra dog food, over-the-counter medications, and extra insulin.

First Aid

I've been trained in CPR since college and actually had to perform it once while traveling in Germany in 1993. We've run drills for what I should do if Andy's blood sugar gets too low, and I have notes in my phone to remind me of the main steps. We've learned never to go anywhere without a granola bar or two. We keep basic OTC meds and supplies on hand. We each have an ICE (in case of emergency) lock screen on our phones with the other's phone number listed prominently so we can be contacted by someone else in an emergency (or when Andy loses his phone, as in the time I was once called by the person who'd found it at a sandwich shop).

Fire

Our home's previous owners installed a LARGE number of smoke detectors. We do need to do a better job of testing them two times per year, though. We have a fire extinguisher just off the kitchen. Appliances are one of the biggest sources of fires- I never run the dryer when we're not home and we empty the lint screen each time. Every couple of years I take pictures of the contents of the house, and we keep digital copies of these and other important documents from an annual computer backup in a safety deposit box at the bank.

Gases

We've done radon testing in both our houses. Our current house has a radon pump that the former owners had to pay to install after we insisted on a radon test for the sale.  We recently tested for radon again to ensure the pump is working. We have carbon monoxide detectors on each level of the house. We don't run the cars in the garage for more than a few seconds.

Flooding

This emergency happened to us several years ago when we had the wettest June on record and our sump pump system failed to keep up (our sump system drainage pipes were too narrow and were insufficient to the task), flooding our basement. Fortunately, we had both a sump pump rider on our home insurance policy, as well as a federal flood insurance policy, and our repairs were covered. Again, having the right insurance is a very important emergency management approach. We upgraded our sump pump and pipe sizes, and we installed an emergency battery backup so the sump can function during power outages.

We are also in the habit of turning off the water supply to the house when we leave on vacations. We had a friend who was on vacation when her shower curtain pole fell, turning on the shower. The shower ran for days, ultimately flooding much of the house. It was a disaster- the house was essentially totally ruined.

Power outages

Andy's insulin must be refrigerated, so we bought a used generator that could be used periodically for the refrigerator in case of long term power outages. According to a recent news article about people using generators after a hurricane, there was a large spike in carbon monoxide deaths from trying to use the generator in a garage or too close to the house, so I picked up a chain and lock to secure the generator to a large tree or structure well away from the house. We've got rechargeable and wind-up flashlights.

If a power outage persist for several days, household water delivery will begin to fail, so we have an emergency water filtration unit if we would need to get water from another source. Serious preppers have emergency water storage- this is something we could potentially improve.

My Mom's Italian Sausage Soup

 My mom would make this for Christmas Eve dinner, with garlic bread.

1 to 1.5 lb mild Italian sausage, either links cut in 1" chunks or bulk

1-2 onions, chopped

1 green pepper, chopped

1 clove garlic, minced

Start browning the sausage, then add the vegetables to sauté, about 10 min. Drain any fat.

Add: 

4 c (1 qt) beef broth

1 3/4 c red wine

28 oz can crushed tomatoes

1 tsp basil

1 tsp oregano

Simmer these for about 1 hour. Bring to boil, then add 

8 oz farfelle (bow tie) pasta, boil for time listed on pasta package, then serve with grated parmesan.

Grandma Johnson's Rice Pudding

 Both of Andy's Swedish grandmas made rice pudding. Grandma Johnson made a milk-based version, and Grandma Snyder made a custard/egg based version.  While both versions are often served during Andy's family's Christmas festivities, the milk version is preferred by the majority. I've tried the custard version a number of times, and I just can't seem to cultivate a taste for what seems like sweet loose scrambled eggs with rice in them. 

The long-standing tradition is for a whole almond to be hidden in the big bowl of rice pudding, and whoever finds the almond (in the serving on your plate- no fair hunting through the big bowl as you scoop a serving, or third) wins a prize, usually a bag of M&Ms wrapped in foil. Not sure why foil, but that's the tradition. Andy is legendary in his family for eating a ridiculous quantity of rice pudding in search of the almond, and has a pretty good historical winning average, at least before the lactose intolerance set in. Will has come on strong in the last few years.

Here is the recipe as written by Pam and given to us in a collection of recipes for our wedding. 

Note from personal experience- use a large saucepot for this- if not the milk has a real tendency to foam over and create a sticky mess on your range. The Snyder Christmas serving amount is 2-3 times this recipe.

Grandma Johnson's Rice Pudding

1/2-3/4 c white rice (I use 3/4 c)

6 c milk (whole milk is best)

1 cinnamon stick, or some ground cinnamon (to taste, about 1-2 tsp)

1/2 c sugar

1/2 c raisins

About a Tbsp butter

Do not rinse rice- place it in saucepot and barely cover with water. Place on medium or med-high heat for a couple of minutes until the water boils off but the rice is still wet and not sticking to the pot. Reduce heat to low or med-low and add the milk and cinnamon stick or powder and cook slowly, stirring often, until it is quite thick, like the consistency of oatmeal. Watch closely, as it's prone to foaming over. As it's thickening, add the raisins so they have time to get plump and soften. At the end, add the sugar and stir well to combine, then remove from heat and add a "spoon" of butter (when I make it, about 1 Tbsp or so). Place in your serving dish and sprinkle with cinnamon. Hide the almond. Serve warm (although it can also be served chilled). Chilled leftovers are yummy.

Chilled leftover pudding for breakfast

Grandma Jeanne's Mustard Potatoes

 This recipe has been in the family a long time- my grandma Jeanne made these. They go great with ham.

Mustard potatoes

2 1/2 lbs potatoes, peeled and cubed in about 3/4-1 inch cubes
1 med onion, chopped
5 Tbsp butter
2 Tbsp flour
1 tsp salt, pepper to taste
1 can undiluted consommé (for example, Campbell's brand)
1/4 prepared yellow mustard

Boil cubed potatoes until tender, about 15 min. Drain. Meanwhile, sauté onions in butter until tender, then add flour and cook a few minutes. Whisk in undiluted soup, mustard, salt and pepper, then add potatoes. Place in a greased casserole dish and bake at 375 for 30-40 minutes.

Great Grandma Clara's Cookie Recipes

My great grandma Clara, born in Renville MN in 1896, was a phenomenal cook and baker. She baked a batch of cookies almost daily, and the neighborhood kids called her "the Cookie Lady" and regularly visited to reach into the cookie jar. She was the one great grandparent I got to know- I was 14 when she died. 

Clara and Dallas Cornelison, date unknown

Grandma Clara's recipes live on in our family. Her cinnamon sticks are a must for Christmas.

Grandma Clara's Cinnamon Sticks

1 c shortening (I make them with 1/2 c shortening and 1/2 c butter, softened)

5 Tbsp sugar

1 tsp vanilla

2 c sifted flour

1/2 tsp salt (not in original recipe but add it)

cinnamon sugar mixture

Preheat oven to 300. Cream shortening and butter with the sugar. Add salt and vanilla, then add in flour. Dough will be pretty stiff. Roll in "sticks" about the diameter of your thumb and about 2" long. Bake 35 min, or sometimes a bit longer, until lightly browned. Pour some cinnamon sugar on a plate and roll the cookies in it while they're still warm. Makes 3-5 dozen, depending on size of cookies.

Grandma Clara's Lemon Drop Cookies

1/2 c plus 2 Tbsp sugar
1/2 Tbsp lemon rind
1 1/3 c flour
1/4 tsp baking soda
1/2 tsp salt
1/4 c shortening
1 egg
1/2 tsp vanilla
2 Tbsp lemon juice

Preheat oven to 375. Mix the 2 Tbsp sugar and lemon rind together, set aside. Mix flour, soda and salt in a bowl. In another bowl, cream shortening with the 1/2 c sugar, then add egg and vanilla and lemon juice. Add in dry ingredients. Drop teaspoon scoops on creased cookie sheets, press flat to 1/3 inch with the bottom of a sugared glass. Sprinkle with the lemon-sugar mixture. Bake 13-15 minutes until golden.

Grandma Clara's Ginger Cookies

These are soft and delicious

3/4 c lard or shortening
3/4 c brown sugar
1 egg
3/4 c molasses
3 c flour
1/4 tsp salt
2 tsp baking soda
1/2 tsp cloves
1 tsp cinnamon
1 tsp ground ginger

Preheat oven to 375. Cream shortening with sugar, gradually add in egg and molasses continuing to beat. Combine then add in dry ingredients, mix well. Chill dough well before baking. Form dough into balls about 1" in diameter and roll in sugar then place 2" apart on an ungreased cookie sheet. Bake 10-15 min.

Grandma Clara's Lemon Bars

1 c flour
1/4 c powdered sugar
1/2 c butter
Mix these like a pie crust and pat into a 9"X9" pan. Bake at 325 about 25 min

1 c sugar
2 eggs
4 Tbsp fresh lemon juice
3 Tbsp flour
1/2 tsp baking powder
1/2 c shredded coconut

Mix these ingredients and pour over baked crust, then bake 25 min at 325. Sprinkle with powdered sugar, or spread with this frosting:

1 c powdered sugar
1/4 c softened butter
1-2 Tbsp lemon juice

Ranch Holiday Pretzels

 A great savory holiday snack to go with all of the cookies and sweets.

We buy the Old Dutch holiday pretzels that come out around Thanksgiving, buy early as they are a limited run and can sell out earlier than you think. 

Original recipe:

1 c vegetable oil

1 (1 oz) packet ranch salad dressing mix, such as Hidden Valley (2 Tbsp)

1 tsp garlic powder

1 tsp cayenne pepper, or to taste (I often either omit, or use a shake or two, about 1/8 tsp)

2 bags (15 oz each) thin pretzels

The Old Dutch bags are 24 oz each, so the recipe for two 24 oz bags (1.5 times recipe)

1.5 c oil

3 Tbsp ranch powder (1.5 packets)

1.5 tsp garlic powder

Dash cayenne pepper

2 bags (24 oz each) Old Dutch holiday pretzels

Preheat oven to 200. Place pretzels in a large bowl (for this, the monster cookie bowl makes another appearance.) Mix oil and spices in a large glass measuring cup and drizzle over pretzels as you stir well to coat all of the pretzels. Spread pretzels into baking sheets (2 pans for original, 3 for the 1.5 times version). Bake 90 min, stirring every 20 min or so. Remove pans from the oven and let cool completely, at least 30 min, then store in airtight containers at room temperature for up to 3 weeks.

Depanning a Bundt Cake

 When I first started baking bundt cakes I'd have a hard time getting the cake out of the pan without breaking or losing a chunk. It got to the point when Andy would see me get out the bundt pan and he'd say "here comes the sailor pan" because by the end I'd be swearing like a sailor.

I've refined this method over years, and I now consistently get pretty reliable results removing the cake from the pan, with no swearing.

First, use a paper towel and shortening to get a heavy coating on every surface and in every crevice of the pan. Oil spray will NOT work. Then, put a dusting of unseasoned bread crumbs on the shortening. Don't worry that the breadcrumbs will show on the cake- they will not. If you don't have breadcrumbs, a dusting of flour will work.

After the cake is done, take it out and place it on a cooling rack. Use a narrow plastic tool (plastic so it doesn't scratch your pan) to work down the sides and center tube of the pan and loosen the cake from the pan while it's still hot. I use a plastic orange peeler. A narrow rubber spatula could also work. Allow the cake to cool between 10-15 min- you want it to still be warm, but not so hot that it breaks apart when you take it out of the pan. Place a rack on the cake, and then using hot pads, flip the cake and rack over. You should hear the cake drop out of the pan. If it does not, don't jiggle it too much- you could break the cake. Instead, loosen the edges with your plastic tool again, and let it cool a couple more minutes before trying again.

The coating of breadcrumbs on shortening

Success!

Bacon Corn-Bread Stuffing

 Our favorite for Thanksgiving

Bacon Corn-Bread Stuffing

Makes 16 cups

2 loaves cornbread (I follow the recipe on the Quaker yellow corn meal package, doubling it for two loaves that I cook in 9" pie plates)

6 large celery ribs, sliced

1 lb (2 large) onions, diced

1 lb sliced bacon, diced

1/2 c chopped mixed fresh herbs such as thyme, sage, rosemary &/or marjoram, or 2 Tbsp dried mixed herbs

1 c turkey or chicken broth/stock

1/4 c reserved fat from roast turkey, or from cooking bacon, or melted butter

Preheat oven to 325. Cut cornbread loaves into cubes about 1/2-3/4" and dry on 2 large baking sheets. If your oven has convection, use it for this step. Bake for about 20 min or so, until cubes are dry and slightly browned. I often find I want to go a little longer than 20 min, and I stir the cubes a couple times while baking. 

In a large skillet (I've used a large wok for this, too), sauté diced bacon for a few minutes head start, drain a little of the bacon fat, then add celery and onions. Cook until softened, about 5 min. Add herbs and cook another min.

In a large (4 qt) greased covered casserole or dutch oven combine sautéed mix with bread cubes. At this point, it can be refrigerated up to 1 day ahead. When ready to cook, drizzle broth over stuffing and bake at 325, covered, 1 hr. Drizzle fat or butter over stuffing and bake uncovered another 30 min in the upper third of the oven. 

What remains after we devoured it on Thanksgiving 2020

Toasting the cubed bread

2021

Modifying Pants Pattern and Sewing Extra-Long Pants

 Andy wanted some new sweat pants to relax in after work, but we were having a hard time finding extra-tall pants that were not also very big around (2X-3X), so I decided to make him some. I bought cotton sweatshirt fleece at SR Harris and prewashed it.

I made a pattern by starting with a commercial lounge pants pattern and adding in a lot of length in both the leg and crotch length. 

Once adjusting the commercial pattern, I traced new patterns onto new tissue paper.

The finished pattern is ridiculously long, but will lose length with the waistband and bottom hems

They came together pretty fast. I used two rows of 3/4" elastic at the waist, and of course included pockets.

For a second pair, I shortened the waist by 1" front and back, and took in the sides a bit to lower thigh. I made them in a mi-weight French terry that will be comfortable even in warmer months.

Cast Iron Skillet Pizza

 This is not the only way to prepare pizza, but it's a nice option, especially if you want a pizza that is especially saucy or packed with toppings, as this is more contained than a flat pizza. 

Standard crust

(makes about 1 lb dough):

1 3/4 c flour

1/2 tsp salt

1/2 c plus 3 tbsp warm water

1 1/2 tsp sugar

1 1/8 tsp yeast

1 1/2 tsp olive oil

Preheat oven to 525 F, or as hot as it will go. 

(Note- you can mix crust in a food processor or with a dough hook in a mixer, or by hand with a wooden spoon). Combine flour and salt. Stir yeast and sugar into warm water, let sit 3-4 minutes then add oil. Add liquid to dry ingredients. Process or mix until dough forms a ball, then let rest for 15 min. 

Roll dough out so that it's as big as the bottom of the skillet plus up the sides slightly (10" skillet works well). Sprinkle a little cornmeal (optional) in the bottom of the skillet, then lay the dough in and pat up the slides slightly. Place skillet on the range, and heat over medium high heat until the dough starts to form bubbles and the bottom starts to firm up. Then place your sauce and toppings on the pizza and place in the hot oven for about 10-15 min until brown and bubbly.

Sourdough crust for cast iron pan-style:

3/4 c starter (can be unfed)

1 1/4 c flour

1/3 c water

1 tsp salt

Mix all ingredients and knead just a bit or use the bread hook in the KitchenAid. Put a generous amount of olive oil in the bottom of a 10" cast iron skillet and put the dough ball in, cover with plastic wrap. Let rise for several hours, then spread dough into bottom and slightly up edge of pan. Preheat oven to 550. Parbake crust about 4-5 minutes, then top and bake for an additional for 8-10 min (watch carefully). If the bottom is not brown enough, you can cook it on the range for a few minutes to brown it more.

Calico Beans

A classic, always satisfying.

Calico Beans

1/4 lb bacon, diced

1 lb ground beef

1/2 c chopped onion, about 1 small

1/4 c brown sugar (I usually use half of this, or 2 Tbsp)

1/2 c ketchup

2 Tbsp vinegar

1 Tbsp prepared mustard

1/2-1 tsp salt

1 15 oz can butter beans, drained and rinsed

1 15 oz can kidney beans, drained and rinsed

1 large can of baked beans (21-28 oz can), extra liquid slightly drained

Brown diced bacon and ground beef together, drain fat. Add diced onion until softened. Mix with all other ingredients in a large casserole and bake, covered, at 325 for about an hour.

Grandpa Snyder's Chicken Noodle Soup

 Grandpa Tom's chicken noodle soup is well loved. He's been known to make a big batch and bring it over in an ice cream bucket during times of illness, post-surgical recovery, or recent childbirth. It is so delicious and soothing, with big chunks of shredded white chicken and clear broth.

Place 6 large boneless and skinless chicken breasts in a pot and cover with water. Bring to a boil and simmer about 45-60 minutes, until the breasts are split and cooked through. Remove the meat and let cool slightly on a platter. Strain the broth and return it to the pot. Add additional liquid (about 2-4 cups water with some jarred chicken bouillon with parsley mixed in as directed) to get the volume of soup you want. Add 2 chopped onions, some chopped carrot and celery, and the shredded meat to the broth and simmer about 45-60 min. Near the end, raise the heat so the soup comes to a boil and add some egg noodles, cooking them until done (6-7 minutes). Season with salt and pepper.

2020 Camping Retrospective

 Having bought our little camper last summer more or less on a whim, it turned out to be a total WIN this year. We had to cancel several trips we had planned due to the Covid-19 pandemic, but camping was still possible (at least after the campgrounds were permitted to open in June). So camp we did, with a total of 7 camping outings this season. We enjoyed some beautiful weather across a range of temperatures (hot days in July, then down to 31 degrees in Custer State park in Oct).

While it still takes time to plan and pack, we've gotten much faster. We left our camping gear out on the main level of the house so it was easy to pack for the next trip. Meal planning and prep still takes a while, but we got faster with that, too. We retained a number of the great foods we tried last year, and added a few more, including baking a from-scratch chocolate cake over the campfire. Andy's big discovery was skillet frying over the campfire (chicken, fish, fry bread). 

June

Lamb's Resort, Tofte MN

Spot 4A, right on the water

Andy loves pancakes while camping

Biking right by Blue Fin Bay

Fort Ridgley State Park

Our site backed right up to the creek

July

WI Dells, Door County (Peninsula State Park), Big Bay (Madeline Island)

KOA, Dells

Peninsula

Angus takes the ferry to Madeline Island

Big Bay

August

Frontenac State Park

September

Cascade State Park

Summit of Eagle Mountain, tallest in MN

Grand Portage Sate Park, High Falls

Cascade

Cascade State Park

Merrick State Park, WI

Pup in pup tent

October

Fort Abraham State Park ND, Sully State Park ND, Custer State Park, SD, Killen Woods SP, MN

Needle, Custer

The new hiking boots are wonderful

Sylvan Lake, Custer

Fort Abraham State Park, ND

Dropping Angus off for winter storage at the MN State Fair. He'll spend winter in the Education building.

A few things we learned this year:

• Don't leave home without 2-3 gallons of drinking water in the car. Store it behind the passenger seat so it doesn't get crushed when Andy rolls his seat back
• Double-bag all meat. Eggs travel in the car, not the camper
• The cooler needs ice every 2 days in the summer
• Don't put bikes on the rack on top of the camper (resulting in emergency bike repair)
• Start the fire at least 30 min before you want to start cooking
• Download your hiking map onto your phone while you still have a cell signal
• Plug the camper battery in to charge at least 24 hours ahead of the trip
• Heating water to do the dishes makes a tremendous difference
• If not a MN State Park, buy firewood before you arrive
• No matter how cold it is, open the top vent in the camper to minimize vapor build up