Emergency Preparedness

Great article on being prepared for emergencies, some good how-to/what you need to do lists.

Soft Pretzels

Recipe from homeiswheretheholmansare.blogspot.com  (slightly adapted from Baking Illustrated). [My notes are in brackets.]

Dough:
1 package [2 1/4 tsp] rapid-rise yeast
1/4 cup honey
1 tsp salt
3 cups bread flour 

1 cup water, at approximately 110 degrees
Approximately 1 T olive oil

Baking Soda Solution:
Approximately 6 cups water
3 T baking soda
Salt for sprinkling on pretzels

In the bowl of a stand mixer fitted with the dough hook, combine all ingredients for the dough.  Make sure you are using rapid rise yeast, or you will need to proof your yeast before mixing.  Mix on low speed until combined and then knead about 5-7 minutes on low speed until the dough is smooth and elastic.  Prepare a separate bowl by coating with olive oil, transfer dough to bowl, turning to coat evenly.  Cover the bowl with plastic wrap [I use a kitchen towel] and set in a warm place [I put in slightly warmed oven] to rise for about one hour or until doubled in size.  Punch dough down, recover and let rise approximately 30 minutes more.

In a large low pan (a 12" skillet with deep sides or a small dutch oven will work perfectly) bring water and baking soda to a boil over medium high heat.  Preheat oven to 450 degrees [I've found this may be a bit high, but may depend on your oven, so play with this if you are finding pretzels are burning on outside and still doughy inside] and line a large baking sheet with parchment paper.

Separate dough into 12 approximately 2 ounce pieces.  Roll each piece into a long string, about 20 inches in length.  Fold pretzels into shape, twisting the ends over each other and pressing lightly to seal dough into shape.  Transfer pretzels, a few at a time to boiling water, cook 30 seconds on each side, turning with a slotted spoon, drain and transfer to prepared baking pan.  Sprinkle with coarse salt and repeat until all the pretzels have been boiled.  They don't need much room on the baking sheet as they won't spread much in the oven.  Bake approximately 12-14 minutes until dark golden brown.  Transfer to a wire rack to cool and serve.

[Recipe can be doubled. I don't usually double baking soda solution exactly, but do make sure to add more water since it boils out if you are doing a double batch.]

Dave Ramsey's Financial Peace Revisited

I didn't like this one as well as Total Money Makeover, it was a much slower read and just not as "hands-on" applicable information for finances, but I did learn a couple things, these are the notes I jotted down as I read:

-page 30 (haha, not sure what it was, but if I ever need to reference it again...at least I'll remember the page!)
-sinking fund: payments in reverse (p. 118)
-3 to 6 month emergency fund
-Proverbs 21:20 "There is treasure to be desired and oil in the dwelling of the wise; but a foolish man spendeth it up."
-compound interest: let it work for you through savings (not against you via debt)
-investments: mutual funds (p. 128)
-high deductible insurance, save on monthly premiums (p. 131) We're on one now and it's great other than when there's a bigger medical expense (like maternity) then suddenly it feels like you are spending SO much on medical bills! But it probably is worth it in the long run, since we have an HSA (health savings account that we and the employer put money in pre-tax) and we haven't paid monthly premiums...it's just different when you are used to HMOs that often are 80/20 after a small co-pay.
 

Chocolate Protein Oatmeal Recipe

I haven't tried this yet but got it from a friend, Alex Contreras, he says it's really simple and tastes amazing, so I'm excited to try it. I'm on the lookout lately for high protein, homemade, healthy snacks.

1 cup of 1-minute oats. (I actually like it better with the regular rolled oats but you can use either)
1 scoop of chocolate whey protein
1 tbsp of peanut butter

Mix the oatmeal and the protein with about 1/2 cup of water. Let it cook in the microwave for about 1-1.5 minutes. Add the peanut butter after and mix. If it looks dry then either add more water or skim milk if you like it creamier.

BBQ Pork Spare Ribs or Chicken Recipe

This is one my mom always did growing up, I often chose it as my "birthday dinner" the Sunday before my birthday. For some reason the sauce has ended up more runny it seems, so play with the amount of water and also try removing the foil for last minutes of baking to help thicken sauce. It's funny because usually I don't like my food to fraternize but with this meal, we always serve with rice and peas and I have to pull the chicken off the bones and mix the sauce, peas, rice and chicken together on my plate. Funny habit that I still do to this day, I can't eat it any other way, it just doesn't taste right!

1 onion, chopped
2 T mustard
1 c ketchup
2 T - 1 c brown sugar (to taste and thickness of sauce desired; I never really measure, my mom says she uses around 1/4 cup)
1 T vinegar
2 T water
1 1/4 c water (honestly not sure why there are 2 separate measurements for water...but like I said before, you may want to err on less water than this calls for, just because oftentimes I think the juice from the meat cooks out and thins the sauce as it cooks)

Combine above ingredients for sauce and pour over chicken or pork.

Cook chicken at 350 degrees for 2-2 1/2 hours (the long, the thicker the sauce...so my mom's recipe says...)

For spare ribs, brown in fat (2 T fat or oil), pour sauce over ribs and cook at 350 degrees for 2 hours.