Elk

I took this picture of a Mama Elk and her baby this week on my drive home!  

Star Map

I've been out of town for the weekend but now I'm back and saying hello to all my Food Storage friends on this blog and the website: www.disasternecessities.com

This incredible picture below makes me smile.  This weekend  I got the chance to do some serious reflection on life and the universe and in the cool air stared up at the stars. Sometimes I think looking at the night sky in quiet contemplation always provides the answers to whatever questions you might have.

Snow Buried Communities

When I see reports like the following, it reminds me that the Disaster Survival Emergency Preparedness industry is vital to the safety and protection of our nation.  Some may think it is superfluous to have 1 years supply of food, and who knows, maybe it will be, but there is ample evidence everywhere that being prepared with supplies for 72 hours, or a week, is just plain smart and necessary.

Snow-buried communities seek help from residents

Scrambled Eggs

We at Disasternecessities obviously offer a large number of different food storage Egg choices.  But I'm not going to talk about Food Storage Eggs today.  Instead I'm going to talk about a method of cook scrambled eggs that I've discovered recently that is is just fabulous.  In the old days I just broke the eggs in a pan and mixed them together.  Later, I learned the French way of cooking Scrambled Eggs, and found that to be delightful, but a lot of people don't appreciate that style.  Recently, I discovered a small little trick that has everyone in my family raving.  It is so simple, and some people probably already do it, but for me it's just been an exciting discovery.

The recipe is simple.  8 eggs, 1/4 a cup of half/half, 1/4 a tsp of salt, 1/8 tsp of pepper.  Put that all in a bowl and whisk it REALLY well.  Then get your pan HOT, with butter, oil, bacon fat, whatever you like.  When it's hot, pour in the eggs.  Now comes the simple trick!  Instead of mixing it all together with your spatula... don't.  Pull it.  Use a rubber spatula, and start from the edge, and pull through the eggs all the way to the other edge.  You are folding the eggs essentially.  Then turn 90 degrees and pull from that side all the way over.  You don't have to pull a lot, but as you pull, the eggs fold up on each other, and the curd becomes bouncy and airy.  Slowly keep folding, keeping things moving, but don't mix ever mix them or chop them up. Towards the end of the cooking (a minute or two at most) you'll probably have to pick up a fold of eggs and flip it over quickly, because the top will be wet and uncooked, and folding won't work any more because you will have thick fluffy curd underneath it.  Just flip it over quickly, and it cooks solid in an instant.  Look through the pan and  you should have 3-5 or 6 at the most big fluffy hunks of egg, some of which you may have to flip to get the top to cook.

Take the eggs of quickly at this point, you don't want them sitting in the pan and creating that brown effect on the egg.  This morning I turned away for one instant and it browned a bit, which you don't want.

Serve them immediately and see if you don't like them.  My wife, my kids, my friends, they've all marveled at how much better they taste and feel.  It seems simple, but it really makes a big difference.  Give it a try and tell me how you like it!