Setting SMART Financal Goals

lJanuary is the month of making New Year's Resolutions. How do you want this year to be different from last year? One of the most popular topics for resolutions besides weight-loss is finance. Just thinking about your finances can be totally overwhelming. It's easy to say "I want to spend less" or "We should save more this year." But with as broad of parameters as those, no wonder we often lose motivation and fail at achieving these goals. We need to set SMART goals.
  • Specific- clear and well defined
  • Measurable- amounts, percentages, dates to accomplish
  • Attainable- realistic
  • Relevant- aligned with where you want your life to be headed
  • Time Bound- deadlines help keep you focused and also let you have a reason to celebrate!

I think January is the perfect time to reassess your financial situation and goals. Knowing how much money you have coming in verses going out is a good way to be able to tell how much you will be able to save or where you will be able to trim frivolous spending. In his book Financial Peace Revisited, Dave Ramsey advises writing down all expenses for 1 month. Every penny you spend. So that at the end of the month you will be able to see exactly where and how you are spending your money. That is a great option but I have one that works better.

My husband and I use a free online software from Mint.com. It is awesome. You just enter all your credit cards and bank account information and it keeps track of every transaction for you. I know that can sound a little scary with all the identity theft happening these days. I was wary at first but I researched and found it's been featured in Money magazine as well as many others as a safe and secure way to keep your finances in order. We've been using it for 2 years now and have never had a problem.

Not only will it track your spending for you. It also will help you set up a budget and notify you if you go over in a specific category. It will remind you when your credit cards payments are due so you can avoid those pesky late fees and will even help you set up automatic payments. You can set goals and it will measure your progress. And depending on your spending habits it will recommend ways to save. It recommends certain credit cards that will give you the best rewards for your situation.

The thing that makes it nice for goal setting is how it lays everything out visually for you. You can make pie charts or bar graphs to track your spending based off of previous months or see how much of your income goes to certain categories.

I love it and definitely recommend it to anyone who wants to get serious about controlling their finances.

What are some ways you have of keeping your finances in order?

How to Make a Grocery Bag Holder Out of Fabric


I have been so excited to post this tutorial. I had to wait until after Christmas because this is what I gave to all my sisters/ sisters-in-law for Christmas this year and didn't want to give away the surprise. 

Provident living isn't just about building up food storage. It is about making use of what you have. I don't know about you, but I always save the plastic grocery bags from the store. I use them for small garbage can liners and anytime I need to bag up something. Lately, I've discovered that they are perfect to throw stinky diapers in before tossing outside. I used to use a diaper pail but man, the stink of week old diapers about knocks me out when I have to open the lid to change the bag.

So I've been using my saved up plastic grocery bags to get rid of my daughter's diapers more frequently. It started getting really annoying having to go to the kitchen where I keep my bags to get one every time I needed one for a diaper though. I couldn't just keep a stack of them in her room. I mean I could, but it would be ugly to have this massive stack on her changing table so I decided to make a cute holder for them.

Growing up, my mom always had this fabric bag in our pantry that she could stuff all her plastic bags in and just pull one out at a time when she needed one. It's a great way to make something ordinary look pretty and brighten your pantry or room.

This is so easy to make. I am not a seamstress by any means so don't think it is too hard to try. I didn't even have a pattern for this. I just got my mom's out and used it as a template.

What you'll need:
25 inch long cut of cute fabric 
9 inch piece of 1/4" elastic
sewing machine
thread
measuring stick/ ruler
rotary cutter or fabric scissors 

Directions 
1.
Lay out your fabric, it will already be folded in half lengthwise from the way it lays on the bolt at the store. Keep it folded on that line but make sure to line up your finished edges opposite the fold. Usually, it will have the brand or a white band running across one of them. See the white strip on mine? That edge looks good. It won't fray like the raw edges where they cut your fabric and aren't evenly cut. That doesn't matter, that's what we are going to take care of next. Just make sure the edges that are across from the fold line up. I did mine on a cutting mat so I could easily line everything up. If you don't have one of those, just use the edge of a table/ bar.

Now it's time to even out the side edges. Take your measuring stick/ ruler and put it as close to the edge of the fabric as you can get while maintaining a straight line of fabric from the fold to the finished edge. This is where you will make your cut and have a perfectly straight edge. Cut and repeat on the other side.

2.
So right now if you took a yardstick and measured your fabric it should be folded over to be around 25"x22". It could be closer to 24 1/2. That is fine.

Now we need to make another cut. This time only 3 inches. Line up your ruler on the left or right side of your now perfectly straight fabric. Count out 2 inches and cut all the way down. Save this 2" strip for later. (The store cut me more than 25" so I had about 4" to cut off.)

3.
Take your ruler and place it as close to the folded edge as you can get while leaving enough room to cut. Cut all the way down the fold separating the layers. You should now have 2 pieces of fabric exactly the same size. Save this little strip for later.

That was the hardest part. All the rest is super easy.

4.
Serge or zigzag stitch all the way around your 3 raw edges. This is just to keep them from fraying, you won't see them when the bag is finished. Great, now set it aside for a minute. 

5.
Remember that 3 inch strip of fabric we cut earlier? Now we are going to make it into the strap that loops around your doorknob or hook to hang your bag on. You don't need all of it. We just need about 7 inches. Zigzag stitch or serge down the length of the fabric with the right-sides together. That means that the back of the fabric should be facing out. I wasn't too precise about this. I just serged until it looked like about 7 inches then I cut off from the rest of the fabric.

6.
Now, turn it right side out. Start by folding the top over and pulling as you go. We don't want the side where we stitched along to show.

You should have a tube that looks like this when you are done.

7.
Grab your big piece of fabric again and fold it in half with right-sides together. Make sure that you folded it hotdog style so that it is 23"x11". The long side of your bag should have 2 of the serged edges together. 

8.
 This is where you can start to see your bag coming together. Use straight pins to pin your fabric together on the 2 sides where you have already serged or zigzag stitched. (Across from the fold lengthwise and down one side.) We want to leave the side with the finished edges open  because this is going to be the opening of your bag. When you get to about 3 inches from the fold, stop.

9.
It's time to stick out little strip of fabric in to make the loop. Fold the strap in half so the open raw edges are together. Stick it right along the fold of your big piece of fabric coming out the end where you are pinning it shut. Line up the raw edges of the strap with the serged edges of the bag. Finish pinning your bag together.
10.
Now it's time to sew. A normal seam allowance is about 1/2 inch. Line up your fabric with the line on your sewing machine for 1/2 inch. Sew all the way around the pinned sections of your bag making sure to pull the pins out as you go so you don't run any over.

11.
When you get to the end where your strap is make sure to backstitch over it a few times to reinforce that seam and make the strap able to stand up to a little wear and tear.

If you're too excited to wait to see what your bag is going to look like and want to flip it right-side out now to look feel free. I always like to look.

Your loop should look like this. 

OK, that's enough, flip it inside out again.

12.
It's time to make the casing for your elastic. Grab your fabric at the side that is still open. I think it is easiest to start where your long seam that you just made is. Make sure the sides are pressed open like this and fold your fabric under about 3/4 of and inch.

13.
Once you have it folded down all the way around, pin it.

14.

Still using the 1/2" marker on your machine as a guide, sew almost all the way around your folded over strip. You want to leave about 1 1/2 inches open so you have room to stick your elastic through.

15.
Cut your elastic to about 8 inches. I did quite a few bags and this was the weirdest part. I had two different kinds of elastic and one of them was totally stretchier than the other. You will need more elastic if yours is less stretchy. The way I decided was by holding 2 ends together so it formed a circle and stretched. I wanted the stretched circle to measure 11 inches. So for one elastic I used 7 inches and the other I used closer to 9. Basically, you just want to make sure your opening will be big enough to be able to stuff your grocery bags through but not so big that they fall out, or more than one can come out at a time when you pull.

16.
Put a safety pin through the end of your elastic and thread through your casing. 

17.

Your fabric should bunch together as you pull your pin through. When you get to the beginning pull the safety pin out the same place it went in.

Almost done.

18.
Using a needle and thread, sew the two pieces of elastic together forming a loop. Make sure it is good and tight. This will be getting a lot of tugging and pulling on it. When it's together, take your bag and stretch open the top of the bag. This will pull your elastic up into the casing.

19.
Close of the opening where the elastic went through. Make sure to backstitch so it doesn't come loose and also not to sew over your elastic.

Woohoo! Turn that baby right-side out and take a look at your finished project.

The opening should look like this.

Remember that tiny strip of fabric you cut off when we separated the two layers of fabric? At quilt stores they use those to tie up fat quarters and make them look pretty. I used that same idea to wrap around my grocery bag holders before I gave them away. I think it just adds a little something extra. 

Good  Job! Now you can relax and go find somewhere to display your cute fabric grocery bag holder or you can start making another one with the extra piece of fabric you have. J/K



Using Your Food Storage- Split Pea Soup

Winter is a great time of year to use some of the grains and legumes you have in your food storage.One of the things I love most about the cold months of winter is looking out of my window at all the snow while eating a nice, hearty soup. My favorite is Split Pea Soup.

My family always has ham for our Christmas Eve dinner and my mom gives me the ham bone and some of the extra meat if I promise to make my Split Pea Soup to share with her.

Like any good soup recipe, it is easy to make but I wouldn't recommend trying to make this soup unless you were going to be home all morning.

Ingredients
2 C. dried split peas
2 quarts cold water
1 ham bone
1 onion, quartered
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 tsp dried marjoram and/or thyme
1 bay leaf
1 big clove garlic
3 stalks celery with leaves, halved
2 carrots halved
1 1/2- 2 C. left-over ham, cubed
2 C. celery, chopped (optional)
2 C. carrots, chopped (optional)

Directions
1.

In a large stock pot, combine ham bone with garlic, onion quarters, celery and carrot halves, marjoram, bay leaf, salt and pepper. Cover with water (about 2 quarts) and simmer for 1 hour.

Meanwhile...


Rinse and sort split peas. It is fine if you have some that are yellow. That is natural. You want to look for any shriveled up ones or things that just don't look like they belong. I've found things that look like little pieces of grass or hay before.

Set Aside. (Most split peas don't need to be presoaked but check your package. If they do, stick them in a stock pot, bring to a boil for 2 minutes then remove from heat to soak for an hour while your ham bone simmers.)

A word about organic.
I'm not a huge proponent of organic food. I used to be really anti, thinking it was just a trend people were going through. Call me stubborn but I hate fads. To the point where I do the opposite just to prove a point. But, as I've become a mother and have made all of my daughter's baby food, I have become more concerned with what is in the food I am feeding her. 

There are somethings that I think are worthwhile to get organic versions of. Besides organic bananas, which I just think taste better and don't leave a film in your mouth, these peas were my very first organic product I ever bought. 

I was in the store wanting to stock up on some split peas and I noticed that the organic version was on sale for about the same price as the regular split peas. I decided to check the nutrition information on the back of the bags and was very surprised when for the same serving size and carbohydrate amount, the organic version delivered almost twice the protein and fiber. 

I know it isn't supposed to make a difference nutritionally whether you eat conventional or organic foods. People are more concerned with their carbon footprint and their foods being genetically modified or having residues of pesticides and fertilizers on them. With split peas though, I could see the nutritional difference was clear. So I bought the organic version.

Sorry, back to the recipe.

2.
After 1 hour of simmering, add sorted peas. You may need to add more water to keep everything covered. Simmer for 45 minutes- 1 hour.

3.
Check to see if your peas are cooked and soft. If so, remove ham bone and bay leaf. Working in batches, blend your soup til it is velvety smooth (or use an immersion blender). I even blend up the celery, carrots and onions to give the soup a richer flavor and I figure it doesn't hurt to keep all the nutrients in there.

4.


Return everything to the stock pot and add the chopped carrots and celery. These aren't really necessary since the flavors are already in the broth. I like to have pieces to chew while I'm eating the soup. You could just chop up the celery and carrots that were used to flavor the broth but for me, they would be too mushy so I just add more. Cook slowly for 30 minutes more until veggies are tender. 

5.
Cut any good meat off the bone and add that as well as the other pieces of ham back to soup in the last 10 minutes to heat through. Adjust seasonings to taste.

Serve with crusty rolls and enjoy!

TIP: you can do all this in a crockpot too. Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bone and bay leaf. Mash peas to thicken more, if desired. 

How to Use a Pressure Cooker

I think I've decided that the pressure cooker/canner is one of the best inventions ever. You can take something that usually takes forever to cook and have it done in a fraction of the normal time. My mom had a pressure cooker but gave it away when I was little after a disaster in the kitchen. So I grew up always super nervous about these mysterious pressure cookers and horror stories that seemed to follow them.

My sweet husband knew that I was getting interested in cooking more and wanting to try pressure cooking. So for Mother's Day last year he got me this pressure cooker.

It was a great idea. It is electric so it takes out a lot of the guess work and has built in safety features which make it pretty impossible to screw up. It is great for a first timer. You pretty much just push buttons and leave it alone until it beeps at you.

I thought it would be nice to do a step-by-step of the process to help you feel more comfortable with the idea and hopefully encourage you to want to try it.

Instructions
1.
Clean the cooking pot and put it inside the pressure cooker. The nice thing about this pressure cooker is that the inside pot is non-stick so it is super easy to clean up. It's like the inside bowl of a rice cooker if you have ever used one of those.

2.
Get the parts together for the lid. It comes with the outside lid, a rubber sealing ring (gasket), and a support cover for the sealing ring.

3.
Assemble the lid parts by looping the rubber ring around the support cover then pushing it through the rubber grommet (rubber piece in the middle) onto the lid.

4.
Dump your food inside. Today I am making black beans. They have already been rinsed and sorted. You can make so many things in a pressure cooker. Potatoes, artichokes, and meat roasts are all things I have tried and have been amazed at the amount of time it saves. 

5.
Dump in your water. All recipes for pressure cookers will call for a little water. The steam is what builds the pressure inside and cooks the food at such a high temperature so quickly. 

6.
Fit and twist the lid onto the cooker and add the pressure limit valve. Notice how the 2 dots line up? They need to. This is what controls the pressure. It doesn't lock into place. It just rests lightly because it needs to be able to move to release steam if the pressure gets too high. Also, this is where you manually release pressure when a recipe calls for the 'quick pressure release method'. I hold tongs and push the knob a little so I can stand far away from the hot steam that comes out.

This red valve is the pressure indicator. It floats up to the top to let you know when there is pressure inside. Also, as long as the red float is up the machine will not let you unlock the lid or open it. This is one of the many safety features it has to prevent injuries. 

7.
Now's the easy part. Select High Pressure from the menu button and type in the time for how long your recipe says the food needs to cook. Unsoaked beans need 30-35 minutes. I want mine breaking apart and soft so I did 35 minutes. Hit Start.

The pressure cooker will build up pressure and once it is reached, the time will start counting down. You just need to sit back and relax with a good book.

 See how the red pressure indicator is up? This means there is pressure inside.

8. Look at your recipe and see if it needs the quick pressure release or normal pressure release method. The normal pressure release method is the easiest. Once the timer beeps letting you know the cook time is over, the machine will start to drop the pressure by itself.

You just need to wait until the red pressure indicator is down. This usually takes 20-30 minutes.

9.
 Twist off the lid and look inside. Mmm it smells so good. Some food, like beans will need to be drained. Do that now.

10. 

Your food is done! Check back next week and you'll see what I made these beans for. It's one of my favorite ways to make my food healthier.

I hope now that you know how easy pressure cooking is that you will give it a try.

Good Luck!

Long Term Food Storage Calculator

I remember when I first started getting interested in food storage. I was overwhelmed by the information. What kind of long-term food storage should I get? How much did I need per person? How would I cook it. What were some of those legumes offered? There was so much. Luckily, The Church of Jesus Christ of Latter-Day Saints has an awesome Family Home Storage program for members and non-members of the church alike.

On its website is a food storage calculator that helps you figure out exactly how much food you need per person. You can find it here. But this is a better one based from the LDS Church's Home Production and Storage manual.

Over the winter months, I'm going to be focusing more on long-term food storage since there isn't an abundant supply of fresh produce to worry about canning. And, now that the holidays are over, a lot of baking supplies go an really good sales. Especially flour and sugar. 

So, if you want to follow along and start stocking up on your food storage, take a look at the food storage calculator so you'll be ready to buy enough when you find a good deal.

How to Make Healing Turkey Bone Broth

Mmmm wasn't Thanksgiving dinner delicious? I have to say that I stuffed myself thoroughly and enjoyed every minute. Mashed potatoes and gravy are usually my favorite dish but this year my new sister-in-law made the best stuffing I have ever tasted. I had 3 helpings!

Even with how good the Thanksgiving meal is, I still can't eat the same dish day in and day out. But there is always so much food left over.

Being provident means to put all of your resources to use and let nothing go to waste. One of the things I wanted to try this Thanksgivng was to make my own turkey stock and can it for my food storage. Since it is a low acid food it needs to be pressure canned.



Any kind of stock is easy to make but pretty time intensive. Get started early in the morning and you will enjoy the delicious aroma that fills your house all day.

Ingredients
Turkey Carcass- body, wings and legs,
3 Celery stalk ribs with leaves still attached
3 Carrots, unpeeled but with the tops cut off
1 Onion, quartered with the skin still on
3 Cloves of garlic, whole
6-8 Peppercorns
2 tsp Salt
2 tsp dried thyme
1 tsp dried sage
1 bay leaf

Directions
1. 

Gather your left over turkey carcass, wings and legs. Strip all the good meat off and save it for later. Throw the carcass in a stock pot with all your vegetables. You may want to break or chop your carrots and celery in thirds to help them fit better. Make sure they are washed really well but not peeled.


 Sometimes I just use the ends of my celery instead of the long ribs. That way you can use the ribs for something else and the ends don't go to waste. Be sure to add the leaves too. They add great flavor.

2. Fill the stockpot with enough water to cover everything. Turn stove on to med-high heat.

3.

Gather your seasonings and make a bouquet garni (boo-Kay gahr-NEE). That is just a fancy word for a little bundle of herbs and spices tied in cheese cloth. I didn't have cheese cloth but I did have a ton of coffee filters laying around so I used one of those instead. Make sure that it is tied well before tossing it in the pot. The herbs are kept separate so that your broth will stay clear.


TIPS for clear broth:
  • Watch your broth. As it heats, scum/ foam will start floating to the top. It's not bad if you leave it in, but it will make your broth cloudy. If you want, skim it out of your broth as it floats to the surface. Sometimes I care and sometimes I don't.
  • If you want clear broth, DO NOT LET YOUR BROTH BOIL. If your broth is allowed to boil then the scum and fat that floats to the top will get reincorporated into the stock before you have a chance to skim it.

4. Let your stock simmer between 4-8 hrs skimming the fat off as it rises to the surface. The longer you let it simmer, the more flavor will come out of the bones and the better it will taste.

When it is done simmering, remove all the bones, vegetables, bouquet garni and strain your broth. You can either use it right away, freeze it or can it.

I kept a jar out to use right away for turkey soup and decided to can the rest.

Pressure Canning Directions
  • Fill clean, quart-size mason jars to within a 1/2 inch of the lid with broth.
  • Screw on some heated lids and bands.
  • Arrange jars in pressure canner so that none of the jars are touching.
  • Fill canner to water line
  • Put on lid and process according to your canner's directions with venting, pounds of pressure for altitude and time. For me it was 13 lbs of pressure for 75 minutes since I was using quart jars.
  • Once processed, set jars aside to cool before dating your lids. Use your stock within 1 year.
Now you have an awesome stock to make turkey soup. If you don't want to make soup, you can use it when you make rice or other grains instead of water. Bone broth has so many healing properties, some like to just drink it plain. I would add more salt though to taste. Click here for my Beef Bone Broth recipe.