MORE BOOK SIGNINGS
Lucky for me, the next few book signings will be in Nevada and Southern Utah. Fun in the sun!!!
Saturday, April 25th, 11-6, Henderson Costco
Monday, April 27th, 11-6, Summerlin Costco
Tuesday, April 28th, 11-6, St. George Costco
Hope you’ll stop by to say hello!
Tags: Costco book signings in Nevada and Southern Utah, I'll be the one without a tan
April 25th, 2009 at 12:16 am
Liesa, I just let all of my readers know you are coming to town. I teach coupon classes for Grocery Smarts down here in LV (I know you have it up in Utah too) and I get lots of questions and interest about food storage. Hopefully lots of people will come by and see you and ask the expert (I am not me, although my SIL is the Emergency Preparedness guru in her ward, so she is lifeline when it come to all that!)
April 26th, 2009 at 11:29 pm
Thanks S.K.! After about the second hour, I want to poke my eyes out. Having nice people to chat with makes aaaalllll the difference. Well, that and a second pair of shoes. I appreciate what you’ve done to get the word out!
May 15th, 2009 at 9:34 am
I’ll definitely be there, and I’ll e-mail the counselor in the RS who e-mails the ward. But, I have a question, that I hope you can help me with. We have the 5 gallon buckets full of food storage. I have a bunch that were purchased about 15 years ago. About 10 years ago my kids got old enough to be starting their own families, and so our food storage rotation slowed down at that point. I had a couple of buckets that were at the bottom of the stack that had been climbed on etc, and the lids cracked. I don’t know how long they were open, but I’ve tried cooking the pinto beans, and they never seem to soak enough water to be what I’d like to eat. If I was in a life and death situation I’m sure I’d be grateful for them, but if I want to use what’s already in this state, I am having trouble. Any helpful tips on cooking over-dried pinto beans?
thanks,
Julie;)
May 15th, 2009 at 11:48 pm
I’ve had bucket crack open too. That’s a pain, Julie.
I tried to research your bean question online but mostly found the suggestion to be a 24 hour soak and then very slow and lengthy cooking time. I wonder if you could try to get this question answered through Utah State University. Sorry to not be more of a help!