Hurricanes, tornadoes, earthquakes, wildfires and mudslides… it’s time to ask what’s your preparedness forecast? Major disasters unfortunately create major affects such as power outages that may leave water and gas lines to shut off, closed or destroyed roads making stores and businesses inaccessible and leave emergency personnel detained.

We are encouraging families, businesses, organizations and communities to prepare a 72-hour emergency kit. We suggest storing: water (30 gallons per person, which is 2 gallons per person per day for one week), food (FEMA suggests storing enough food for at least 3 days and up to two weeks), a portable propane fueled stove along with a propane unit containing two 20-pound containers of propane as well as a pot for boiling water and a pan or skillet for cooking, shelter (two person tent, emergency space blanket and hand/body warming pads), medical (basic first-aid supplies), light (flashlight, lantern, waterproof matches) and a form of communication (AM/FM radio).

It is important that we plan ahead for any disaster that may strike our families and communities. We invite you to invest in today so you can sleep easy tonight and be ready for an unpredictable tomorrow.

Visit Oshkosh Wisconsin for the Duck's Unlimited national gathering. Watch chef Cindy Overton from Black Pot Demos as she whips up great food with ease. Check out her rotating cookbook - perfect for scouts and hunting campers. Fun for the entire family.

Tuscan Herbed Bread with Lemon Zest    Rating
Bryan Woolley and Edward Quinlan - August 22, 2004

Ingredients:

2 C. water
1 Tbsp. instant yeast
1/4 C. dried thyme
1/4 C. dried basil
1/4 C. dried oregano
1/3 C. extra virgin olive oil
zest of two lemons
1 Tbsp. salt
1/3 C. honey
6-8 C. unbleached white flour

How To Prepare:

1. In a mixer bowl combine water, yeast, thyme, basil, oregano, extra virgin olive oil, lemon zest, honey and three cups of flour. Mix this together for approximately 5 minutes.
2. Add salt and continue to mix for 1 minute.
3. Continue adding enough of the remaining flour to pull the mass into a soft dough. Knead for 3 minutes.
4. Place dough in an oiled bowl and coat thoroughly to prevent dough from drying out. Allow dough to double in size.
5. Once dough has doubled in size, remove and allow to rest on counter top for 5 minutes.
6. Divide dough into 2 equal portions and shape in rounds.
7. Place newly shaped rounds on a baking sheet that has been dusted with corn meal.
8. Allow dough to double in size.
9. Slash the tops of your loaves.
10. Bake in a 400 degree oven for 20-25 minutes or until golden brown. Internal temperature should be at least 190 degree?s.
11. Remove bread from oven and place on a cooling rack. Allow bread to cool completely.

Check out more recipes in our Recipe Section.

THIS MONTH'S WINNER! CONGRATULATIONS!

Lucia F. Orem, UT

Camp Chef Tripod

Cook old-fashioned style, directly over a campfire with this durable 44" steel tripod.

NEXT MONTH'S PRIZE

Camp Chef Chef's Light

Perfect for early morning breakfast feasts or late night cookouts.