Brown bacon in pan until crispy. When finished remove bacon to paper towel lined plate to drain. Make sure to leave the bacon drippings in the pan. This is what you will use to saute the onion and garlic in so you don't need to add more oil. And it will give your soup more flavor.

Pour in can of evaporated milk. Stir. While the chowder is simmering, make a rue with the butter and flour in another pan. Melt the butter and when it is melted, stir in the flour. Continue stirring until the mixture looks like wet sand. This is what is going to thicken your chowder. Scoop it into your chowder and stir to combine. Cook the chowder until it thickens. (I don't have a picture of this step because I used my left over cauliflower mashed potatoes to thicken my chowder)

Crumble the bacon and add it to the chowder or serve it on top. 

Serve along with homemade crusty rolls. 

Enjoy!

Spoon 1-2 Tbls per peach of vanilla yogurt into a bowl. This is what makes it creamy and sweet. Don't use unflavored yogurt. You would just have to add sweetener anyway to make it taste good.

Pour about 1/4 cup of milk per peach into the same bowl. Stir to combine. 

Add in your peaches, give 'em a good stir to coat and dig in!

The number one question people have regarding long-term food storage is "what do I do with it?"

This is bulgar wheat. 

Bulgar is one of the earliest forms of processed wheat. It originates from the Middle East and is still used prevalently over there. 

Bulgar wheat is made by soaking, cooking, drying then crushing wheat kernels into small pieces. It is not cracked wheat. That is something else. 

Bulgar looks kind of like couscous but has the same nutritive value as whole wheat. 

It has 151 calories, 0g of fat, 34g of carbs, 8g of fiber and 6 grams of protein in every cup. It is also rich in B-vitamins, phosphorous, maganese, iron and calcium as well as a good source of folic acid which is essential for women to have while pregnant.

Bulgar is a perfect long-term food storage item due to its high nutritional benefits and easy storage and preparation. Since it is already precooked, bulgur can be cooked like rice or soaked in water and eaten cold making it an easy food to eat if you are without power. 

One of the biggest problems people have with their food storage is not knowing what to do with it once they need it. They buy a big bucket of wheat and hope they will never need it or plan to figure out what to do with it when the time comes. That is a big mistake.

In an emergency situation, stress is already going to be high and it would only add to it trying to figure out how to make dinner for your family with unknown ingredients. Also, if you start now, you can add your food storage items to foods you already eat to incorporate them smoothly into your diet. Some people especially children find it hard on their systems to start eating a lot of whole grains if they aren't used to it. So unlike other grains in your food storage, bulgar is easier to digest because it is already precooked. It also resists mold contamination and insect attacks as well as does not absorb radiation.

Bulgar wheat is nutty tasting and extremely versatile. It is usually used like rice or pasta but can be used in breads, salads, casseroles, stew, desserts or served as a side dish. It is also great as a meat extender or meat substitute in vegetarian dishes.

My First Aid Kit     

You are all in for a treat. 

I am about to share the yummiest breakfast recipe in the whole world. It is warm, chewy and sweet. Total comfort food. And it is super fast to make.

My mom would make this for us whenever she had too much left-over rice. 

I make too much left-over rice just so I can make this the next day. 

If you have ever had rice pudding, it is like that, only for breakfast. Who wouldn't love dessert for breakfast? Yum! I can't wait.

Stir your rice and milk mixture. The rice will start absorbing the milk. You just want to heat everything through, nothing needs to cook. As you can see there isn't a lot of standing liquid. You want the rice to get thick. Like the consistency of porridge. 

Next, add some brown sugar. I use dark brown, the flavor is better. Scoop about 1 Tbls per cup of rice. If you want it sweeter you can always add more to taste. Remember that the raisins will add some sweetness too so you won't want to add too much. Stir. The rice should start looking a little golden. 

Add 1/2 tsp-1 tsp cinnamon. I usually end up right around 3/4tsp. Stir.

Now you can either add 1/3-1/2 cup of raisins to the mixture and heat through. Or if you have picky eaters you can have each person sprinkle however many they want on top of their own serving. Or none. I like to have about 1 raisin per bite. That way you have all the textures and flavors together. 

This is a great way to use the raisins that are left at the bottom of a bag. You know the ones that are a little dried out and no longer look appealing.

K, are you drooling yet?

 Just pour a little regular milk over everything, like how you would eat oatmeal, before digging in. For some reason I like the warm rice and raisins with the cold milk taste. 

Enjoy! 

If for some reason you don't devour the whole pan for breakfast and you happen to have left-overs, it is great straight out of the fridge too.

If you were living exclusively off your food storage can you imagine how tired you would be of oatmeal? This would be a nice little treat for everyone just to change things up a little. Plus, rice is a lot easier for little bodies to digest than most grains.