Cheap Bags and Healthy Truffles

Greetings! I know, 2 posts in 2 weeks. It's ok, you can be impressed. :)

First on the docket, we have a hot tip for purchasing bags. Staples is currently selling a box of 250 bags for $44.99. That works out to a mere $0.18 a bag! Wowza! As an added bonus, the bags are a very pleasant mint green color. They used to paint hospitals green you know. It soothed the patients. If you're not into soothing greens, it appears you also have the option of "electric blue." Join up with some friends and order several boxes to get free shipping. Check it out.... here.

We'd like to thank Christy for her excellent contribution of healthy truffles! Who doesn't like truffles after all?

"Take a dry fruit that is fairly moist (like a store-bought prune) and roll or dust with unsweetened cocoa powder. Healthy truffle! Kick it up by adding a little cayenne to the cocoa if you dare.

One can make a more complicated version that is a mixture of dried fruit that has been food-processed into something paste-like and then rolled into balls and dusted with cocoa. But the first way is really simple and good."

It's quick, it's easy, it's delicious! Give it a try. In fact, I'd probably fill a whole minty green bag full of them. Everybody loves a truffle! Come to think of it...I like prunes too. (Shhh, don't tell.)

CONTEST WINNERS!

Hello folks! The puppies are doing well. They now have teeth and are beginning to scurry about the house!

And now, the moment you've all been waiting for... OUR WINNERS! (in no particular order)
Aubri-Pepper
Donna-Deogee
Janice-Bubbles

Please email The Bag Lady and let her know your mailing address and whether you would like a copy of It's in the Bag, Gluten Free, or The WOW Diet!

Cheaper Bags

Apparently, the bag meal craze is taking off and suppliers are taking note. Some stores are wanting upwards of $0.45 a bag! As of today, Uline is the cheapest site that we know of. Check it out, stock up, and let us know if you come across a better deal.

Happy Bagging!

Squash It!

Hello readers old and new! We're glad you're here. It's that time of the year, the brief space between the end of fall and the dawning of winter. There's been a few flurries in the air and hearts are full of thanks, which means...it time to SQUASH IT! So, for all of you wondering about the delicious and versatile gourd, here you have it: The Bag Lady on Squash.

Where can I purchase canned butternut squash for the butternut soup found on page 77 of It's in the Bag?

Bag Lady: I buy mine at Target.

What are your general thoughts on squash? Is it a food close to your heart?

Bag Lady: Squash to me is the perfect fresh food storage food because it will last from fall to spring if properly stored. There are also many different varieties and many ways to prepare it. We usually plant butternut, spaghetti, and acorn squash. We experimented with several other varieties and decided to save the seeds from the following store bought varieties: sweet meat, butter cup, sweet dumpling, stripetti, and swan white acorn.

What if I have limited garden space and don't want squash vines everywhere?

Bag Lady: This year we tried growing our squash up a trellis of sorts. We tied the vines onto the fencing using yarn scraps. To our surprise the squash grew all season without falling off of the vines. We did not even support them with slings etc. They just hung there and ripened.

When do I pick my squash?

Bag Lady: I was taught that you pick your winter squash just before the first frost. There has been some confusion as to the timing. I believe this stems from my recommendation of picking concord grapes after the first frost to ensure maximum sweetness. Just remember squash is before and concord grapes are after the first frost. If you are still confused, send in a picture and I will tell you if you have a squash or a grape. Ha, Ha!

How should I store my squash?

Bag Lady: Once you have your lovely squash harvested simply place them in a cool place i.e. root cellar. Remember to keep them off of the cement. We store ours in our unfinished basement where the temperature hovers around 40-60 degrees year round. I just lay wood boards on the cement floor and place the squash on the boards. Some people recommend hanging the squash in netting. I haven't found the need to do so.

Can I can squash?

Bag Lady: I have never canned squash because it's low acidity level lends itself to food borne illnesses such as botulism. I have frozen my winter squash and it becomes watery, so I use it for soups and sauces or pies.

The endless varieties of squash are so overwhelming! How do I find a variety I want to grow?

Bag Lady: If you find new varieties of squash in the store that you would like to try growing, simply scrape out the seeds and allow them to dry for two- four weeks on a paper plate. After they are dry, place the seeds in a cool dark place and they will be ready for next year's planting. You should never need to buy squash seeds again.

So, I've got a bunch of squash...now what?

Bag Lady: Try my delicious Butternut Squash Cheesecake!

Butternut Squash Cheesecake

1 1/2 cups gingersnap crumbs
1/3 cup chopped nuts of choice
1/3 cup melted butter
2- 8 oz. pkg cream cheese
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup butternut squash puree
3/4 teaspoon cinnamon
1/4 cup ground nutmeg

In a bowl, combine crumbs, nuts and butter. Press the mixture into the bottom of a springform pan. Bake at 350 for 10 minutes. In another bowl combine cream cheese, 1/2 cup sugar and vanilla until well blended. Add eggs, one at a time, mixing well after each addition. Remove 1 cup of the batter. Add remaining sugar, squash, and spices to remaining batter, mix well. Alternately layer squash and cream cheese batters in baked crust. Cut through the batters with a knife several times for a marbled effect. Bake at 350 for 55 minutes. Cool before removing pan collar. Serve chilled.

There you have it friends, the ins and outs, the ups and downs, the seeds and strings of squash! If you have any other questions (or are still trying to decide if you have a squash or a grape) send us a comment or email. You know we'll respond. Good luck with all your Thanksgiving preparations. If you're one of those that hates pumpkin pie (like myself) maybe you should give squash cheesecake a try!

EXCLUSIVE SNEAK PREVIEW: The W.O.W. Diet

Before The W.O.W. Diet


And now, a snippet from the author:

"I continue to experience the benefits of the enlightening W.O.W. Diet. My health has significantly improved. In 2005, my cholesterol was 235. Three months after being on the W.O.W. Diet my cholesterol dropped to 183 with an HDL (good cholesterol) of 73. I am wearing a size 9/10 (2010), down from a tight-fitting size 14 pant (Jan. 2007). When I began the W.O.W. Diet I weighed 186; presently, I weigh 148, a remarkable thirty-eight pound loss.
So far, after being on the W.O.W. Diet for twelve weeks, Trent has lost fourteen pounds and five inches from his waist. My mother, who is seventy two years old and who has suffered with IBS of the diarrheal variety for most of her life, has been on the W.O.W. Diet for three weeks. She has lost twelve pounds and four inches from her waist. And more importantly, she has not had any bouts of diarrhea since beginning the W.O.W. Diet. My step-father, age 71, is not as faithful to the W.O.W. Diet as my mother, and he’s still lost seven pounds in three weeks."

Today:


Picture courtesy of Deseret News. Article by Valerie Phillips, Photo by Tom Smart

Get excited friends, this book is going to be big! Remember you can pre-order your copy today through the link at the top of the page.

Daily Herald

If you missed seeing The Bag Lady in the Provo Daily Herald, here's your chance to check it out! Utah County fans, don't forget to come see her demonstration at the Provo Library on Nov. 4!

Book Review

The book is making the rounds in the cyber world! I didn't even know the Mormon Times existed, it's a product of the Deseret News, so it was a pleasant surprise when we discovered this review. Check it out here!

Deseret News

Did you see The Bag Lady in the Deseret News? If not check it out here. If you already saw the article, click the link anyways and relive the magic. :D

Q & A: Meats

First off, kudos for following the blog. We realize that we've been a bit slow in our posting, but we haven't forgotten about you! By now you've probably read through the book and come up with some questions. Today we bring you a special Q&A with our friend Wendy. Wendy comes from West Hills, CA (we're thrilled with the growing CA following!)

Wendy: Do you brown your meat or pack it raw?

Bag Lady: It depends on the meat I am canning. I always brown my hamburger, sausage links, and patties before canning.

Wendy: Do you add water?

Bag Lady: You only add water if the meat has been cooked prior to bottling. When I have done this I used broth and it is yummy! But I usually raw pack most things and sprinkle with seasons if I am not using it for multiple dishes. i.e. Sunday roast always gets seasoned before I place it in the jar.

Wendy:I canned hamburger, but the recipe said to add water to the top, then put the lid on. I've used it, but it's always a little scary when I look at it.

Bag Lady: I never add water to my hamburger. Make sure you do NOT cook it thoroughly. Only cook it until the outside turns that gray color then spoon into prepared jars. You are only cooking it a little so that it doesn't come out the texture of canned dog food. If you cook it completely it will be dry and have an odd taste after processing.

Wendy: Do you think stew meat would work in canning?

Bag Lady: Yes. I can steak, stew meat and roasts as well as other meats and fish.

Wendy: When you use [bottled meat] in a recipe, is it already cooked from the pressure canning?

Bag Lady: Yes! You can eat it cold from the jar and be fine. However, make sure your bottles are properly sealed. To insure this I never leave my rings on after the initial 24 hours. I do this so that any gasses can easily pop the lid off if it is improperly sealed. If the bottle IS properly sealed, it will make that vacuum sound when I take the lid off. If there is no vacuum sound, I know the bottle was not sealed and the contents are bad.

There you have it folks! Don't waste another minute, canning your own meat "can" be easy and fun! If you hit any snags, shoot us a message.

Fan Mail!

Hello! We've been hearing all sorts of good things from "baggers" around the country. Here's some of the blips!

"Finally! After pre-ordering your book and waiting, and then checking on the order only to have to reorder, I finally have it! It is wonderful!...My attempts at food storage in the past have been, well, sad to say the least. I tried to stock items that we use frequently, but then I just ended up with an over stuffed pantry full of food that won't go together to make a meal. With J. going away to college next year how easy will it be to send supplies back with her to make sure she eats right while she is on her own. I will just grab a few bags and she will be set! Awesome! Thank you for sharing your wisdom in a way that is so accessible. I can't wait to try all of the recipes."
-Nancy, Redding CA

"I just received my book in today's mail and I love it!!!"
-Susan, Rockwall TX

"I love the book! I bought it a week ago here in Sacramento and I have been gathering supplies for the last week and today will start assembling the bag meals. I'm very excited!"
-Sandie, Orangevale CA

"I went through and read about Michelle's new and very smart way of doing food storage. I was going to give this book to my good friend who is our Emergency Preparedness and Canning Specialist in my ward, but I believe I will keep it and have my two caregivers (who are both LDS) help me prepare a week or two of meals based on this simple and easy way...I thought this would be a great way to prepare meals ahead of time for me...I highly recommend this book to anyone who likes to cook or that has a very busy schedule. The family's input [will] make it fun and educational. It is more economical in the end."
-Forever Friends Rating 5 Stars by Teri Rodeman, Benton City WA
Read the full review here

Drop us a line, we'd love to hear from you too!

Howdy Y'All

That's right folks! We're headed to the Utah State Fair! Here's the low down:

Michelle and Trent Snow authors of "It's in the Bag: a New, Easy, Affordable, and Doable Approach to Food Storage" will be sharing their skills and knowledge at the Utah State Fair on September 9th and 17th.

Septemeber 9th:
1:00 - 2:00 p.m. Michelle will demonstrate the revolutionary method of food storage bag meals and home canning sausage, beef, and chicken.

2:30- 3:30 p.m. Trent will demonstrate how to build a sprouter, a hands free emergency washing station, and a how to make a homemade cheese press.

Please join Michelle and Trent next door at the country store for a book signing immediately following each demonstration.

September 17th:
1:00 - 2:00 p.m. Michelle will demonstrate the revolutionary food storage method of bag meals and how to make delicious and inexpensive homemade yogurt and soft cheese.

2:30- 3:30 p.m. Trent will demonstrate how to build a sprouter, a hands free emergency washing station, and how to make a homemade cheese press.

Please join Michelle and Trent next door at the country store for a book signing immediately following each demonstration.

Grab yer boots and we'll see ya there!

Guest "Bagger!"

Hello readers! I realize that I took a bit of a blogging sabbatical, but I'm back in full force today with a guest reader. This is Sandie.


Sandie hails from Northern California and we're thrilled to have her on the blog today. (Think of this post as a cyber interview)

Sandie: Can you substitute dehydrated meat for bottled?

The Bag Lady: Yes, you can use dehydrated meats; however, you will need to increase the amount of bottled water in each bag meal. I don't use dehydrated foods because we actually eat our bag meals for most breakfasts and dinners.

Sandie: Where did you find canned ham and bags?

The Bag Lady: I could only find the ham at Walmart. And as far as the bags go, I purchased mine at Xpedex and got a deal because I bought 500 of them. I asked if I bought 500 bags would they discount the price and they did. I ended up paying 0.18 cents/bag which is good because the original price was 0.25/bag.

Sandie: Where do I find canned cheese and butter?

The Bag Lady: I tried different butters and cheeses and decided on Bega brand for the cheese. To me it tastes less salty. I would definitely taste test before you spend money on a case. It is manufactured in Austrailia. I like the Red Feather brand of butter. It is manufactured in New Zealand. You can buy these from emergency preparedness stores or on-line but would suggest comparing prices as it is spendy. Because of the long shelf life I take the canned butter and cheese out of the bag meal that I am preparing and recycle it back into a newly made bag meal rather than use it. After all, we aren't in a crisis so why not use the fresh and save money too!

And Finally, Sandie's Testimonial:

Today I put together nine bag meals. It was so fun. I need to run back to Winco to get more canned roast beef and Costco to get more canned chicken. Also, I went ahead and ordered bags online from Uline in Los Angeles. I had to get a case of 250 and they came out to 22 cents each.
This is the coolest idea, the bag meals. Without a basement I'm having to convert linen closet space, etc. but it wil be so great to have these meals ready to go and I'm very excited about the idea of rotating the storage. Here's one of our family favorite recipes that I converted into a bag meal by substituting real chicken breasts for canned chicken:

Sandie's South of the Border Chicken

2 cans chicken meat
1 can black beans
1 jar/can picante sauce

Seasoning Packet:
1 cup instant rice
1 tsp. cumin
1 tsp. chili powder

Pantry Item:
grated cheddar cheese

Drain black beans and corn. Mix all ingredients together in saucepan on stove until hot. Pour into baking dish. Sprinkle with grated cheese. Bake at 350 for 30 min. until bubbly.

We would love to feature more of our readers on the blog! If any of you have questions, comments, stories, or recipes (We LOVE recipes), please send them to m_snow61@hotmail.com We would also appreciate a picture!
Happy Bagging!

Book Debut Report

A big THANK YOU to all of the friends, family, and passersby that stopped by the bookstore last Saturday! It was a joy to see you there. We would also like to thank the wonderful manager and the staff of Deseret Book in Bountiful. The book debut was a huge success! Upon entering the store, you were greeted not only by the classic scent of Lion House Rolls, but also Caribbean Chicken, Garbanzo Beans in Coconut Milk, and MUFFINS! Radiating charm, The Bag Lady roamed the floor, disbursing bag meal knowledge, and signing copies of her book. Father and myself manned the tasting table, where we were able to help over 100 people have a yummier afternoon. The air was a buzz with excitement. Shoppers sat at tables to taste the food as they perused the recipes and tips in the book, excitedly sharing their new-found treasure. Oh, and don't forget the giveaway! The first round of entries is in (the mill won't be given away until the end of the book tour in Aug.) It was a fun afternoon, in fact, it can be summed up in a few words: "Yummy, yummy, yummy, yummy, Super FABULOSO!"

The Bag Lady in all her glory.

Awww, isn't he cute in his apron?

Working the tasting table.

Smile! You're on Bag Meal Camera!

The Bag Lady in action!

If you missed the book debut, we would still love to see you at a later signing. Please check the side bar for The Bag Lady's touring schedule.

Suburban Chicken Coop Design

Suburban Chicken Coop Designs, "It's in the Bag-A New, Easy, Affordable, and Doable Approach to Food Storage" By Michelle and Trent Snow. Copyright Cedar Fort Publishing May 8th, 2010. Images, pg. 186-189, reproduced with permission of Cedar Fort, Inc.

Side-West

Side-South

Side-East

Top-East

South West

North

North East

Interior

Bottom South West

GIVE-AWAY!!

The Bag Lady has partnered with Blendtec, the makers of K-tec Blenders and Kitchen Mills, to bring you the opportunity of a lifetime! Here's the history behind the magical partnership. The Bag Lady has 2 different mills. Her very first mill is a stone mill that runs off electricity or a hand crank. She thought this was the best mill to ever grace the earth, however, it weighs as much as an elephant and we are all suspicious that father herniated his back moving it. One day, she asked him to move the mill upstairs once again. He said he couldn't at the moment and asked if she could wait. A few days later, in fit of romanticism the likes of which Casanova could not compete, he presented her with a package. What do you think was in that fine package? A glorious Blendtec Kitchen Mill. It is light enough for a child to carry, has stainless steel blades, and can produce coarse to super fine flours. It's versatile too. The Bag Lady grinds grains, beans, and lentils in her mill. From her first grinding she dreamed of spreading this good news to foodies and fellow grinders around the world. This dream eventually led to her team up with Blendtec, and YOUR opportunity of a lifetime.

If you come to any of The Bag Lady's book signings AND say "Hello," you'll have the rare opportunity to enter to win a shiny new Blendtec Kitchen Mill ($299.00 value)--ABSOLUTELY FREE!

Let's get down to the nitty gritty.

Details:

1. Enter drawing at any of Michelle’s It’s in the Bag book signings.

2. No purchase necessary to enter.

3. Must be at least 18 years old to enter.

4. One entry per person.

5. Contact information will not be sold or shared.

6. Drawing will be held on August 15, 2010.

7. Winner’s name will be posted on:

www.bagmealtestkitchen.blogspot.com & www.Michelle-Snow.com

Trivia!

Last post we told you the saga of cooking for the cover, but there's more to the story. If you look at the far right picture, you'll see The Bag Lady's vegetarian chili. Notice the tureen it's in. The tureen is practically an antique! It's at least as old as The Bag Lady herself! As a little girl, she remembers her mother taking it to "Dime a Dip" dinners at the church. Back in the good old days, the church would get together for fund raising dinners. Everyone would bring a dish and you would go around paying a dime for each scoop of your dinner. Now the tureen has been passed down to The Bag Lady. It's only fitting that it appears in her book. It's a symbol of her heritage. Her food, preparedness, and "other cool stuff your mama never told you" heritage.

Look to the left of the chili, see the hot cereal? Isn't it in a nifty bowl? That bowl, came from China. I know, I know, I'm sure you have lots of dishes that were made in China. That's not what I mean. This bowl literally CAME from China. I spent a brief stint teaching English in China with my best friend. Both of our mothers like dishes, so being dutiful daughters, we set out to bring them home some authentic china. The problem came when we left the school and traveled through the country on our own. We had the option of shipping our bags ahead, but if you think the baggage handlers in America are rough, try a freight train. By the time my shipped suitcase and I reunited, it was missing a handle and several wheels, think what would have happened to dishes. Knowing this, the only logical solution was to pack our dishes across the country, ON OUR BACKS. We had a good 50 lbs of china, easy. By bus, by train, by three wheeled death car we journeyed! Across cities and down country sides we sojourned! Many days and several nights our dishes traveled! Braving jostling crowds of sardine packed people, rocking train cars, squatty potties, and pick pockets we made it to the airport. Where we finally checked our china...as a carry on. Eventually we made it home, unpacked tenderly, and presented our gifts. Every piece was perfectly intact.

Now direct your gaze to the beautiful pink pancake and blue tortilla plates. One can only imagine all that those dishes mean, the places they've been, the people they've seen. You see, we found those beauties at Deseret Industries--our local thrift store. They were the $1 special.

The Cover!

Annd now, for your viewing pleasure! (Please click on thumbnail for the full effect)


What do you think? We in The Bag Lady's kitchen are quite pleased. The cover has come a long way from the first designs. I even have an insider secret for you, and I can tell you this because I was there. See those 4 delicious pictures at the bottom? Those are actual recipes from the book, cooked by The Bag Lady herself, in her very own test kitchen. Lots of times when you look at a cook book you wonder if the luscious pics are really made by the cook, if it was the work of a food stylist, or if it's even real food (we've all heard that's it's actually glue, not milk being poured in cereal commercials.) Let me tell ya, on this baby, that's the 100% genuine article. Here's the story.

First off, these mouth watering results could never have happened without the work of our photographer. Although primarily specializing in photographing people, we were able to get one of the finest photographers in Utah county, Stacey Pointer, to join us for a foodie photo shoot. She does amazing work. Notice the incredible depth of field in the Sweet Roast Tortillas, how the light plays on the toasted Coconut Pancakes, the artistic and tantalizing cropping of the Cracked Wheat Breakfast Cereal, and the casually natural and inviting pose of the Vegetarian Chili. Fabulous. Absolutely fabulous. We really can't sing her praises enough. To check out her work with subjects of the human variety, click here. Stacey works primarily in UT, but is open to travel.

It was a wild day. In addition to the works on the cover, we made Shrimp Soup, Caribbean Chicken and Rice (our photographer's favorite, nicknamed "Heaven in a Pan") Pad Thai, and Chocolate Chip Muffins. When you get your copy of It's in the Bag, look for these other photos. One of my favorite pics is the muffin, look at it carefully and see if you can tell why. It was completely unintentional. :)

Work started nice and early so that we could use natural light. Spoons whirled through the air! Sauces bubbled! Flour dangerously spewed across the kitchen (protective eye wear probably would have been a good idea!) Pots and pans clanged together and tension ran high as we engaged in a carefully choreographed dance across the kitchen! Breathlessly I dodged a collision with a pot of soup in transit. The Bag Lady plated and garnished with a flourish worthy of Iron Chef. The photographer tragically burned her tongue while conducting field research! Several fingers were nearly severed! Then TRAGEDY struck!!! We had no sour cream for the vegetarian chili garnish. Oh, woe unimaginable! Madly I rummaged through the fridge looking for something, anything! Then, I saw it. The last pint of homemade yogurt. Thick, creamy, delicious, and looking just enough like sour cream to fool the camera! Ha! HA! Deftly dolloping some "imitation" Daisy, we triumphed! A pinch of parsley and it was complete. Tragedy had been averted and 8 different dishes emerged from their bags into full meal glory! Action, adventure, dueling, magic, deceit, true love (well, at least FOOD love), this tale has it all!

Our Participating Retailers!

Wonderful news from our friends at Cedar Fort Publishing! Borders, Barnes & Noble, Deseret Book, Seagull Book, and assorted independent LDS bookstores have signed on to carry "It's in the Bag~A New Approach to Food Storage." The book is slated for release in May of 2010. Watch in the coming days for the luscious results as the Bag-ette takes over the kitchen and some enlightening adventures with wheat!