Tuesday, July 28, 2009

A Day in the Life of Sun Oven Cooking ~

If I could write poetry, I would write an ode about my Sun Oven (S.O.).

I love it, I love it, I love it.

That's about as good as my poetry gets. Ahem...

I will tell you that since we are knee deep into 100 degree temps here in the desert, the oven in my house is not turned on for one second unless absolutely necessary. And by necessary I mean that the children want chicken nuggets and they want them now! Even then the oven is only turned on for a few minutes and I let the residual heat cook the rest of the way. I'm mean that way. I make them wait a few extra minutes.

But what to do when the brood needs bread for toast or better yet, PB&Js?

Well. Thanks for asking.

I throw the raw materials into the bread maker and push "dough" and 15-20 minutes later I take said dough out to rise and position the Sun Oven.

By the time the Sun Oven is heated up, the dough has risen and is ready to go into the oven.

THIS IS MY OPINION not the REAL instructions from Sun Oven. YMMV.

I find that cooking in a S.O. to be a lot like cooking in a crock pot. It holds a lot of moisture and doesn't need to get to really high temperatures to get the job done. Because of retaining the moisture issue, it is VERY difficult to burn anything in your S.O. This is a plus I take advantage of way too often, I must confess as I tend to loose track of time. A. Lot.

So, here is a Day in the Life of Cooking in my Sun Oven. You will not find a lot of pictures in this post. I am not the Pioneer Woman for goodness sakes. Here is the break down:

8am - Decide that it is hot as the blazes, yet the children still need to eat. Start a quick WW dough in the bread maker
8:25 - Put dough into greased pan and let rise. Position Sun Oven on back porch (faces east).
8:45 - S.O. has reached temp of 310 degrees and dough is nicely risen to about 1/3 it's original size.
9:30 - Bread is ready. Cool and slice.
While the bread was baking I put more ingredients into the bread maker so I could have some dough in the refrigerator for another time.

3:30pm - Another time has come. Need food for dinner. Imagine that!?! I need rolls to serve with dinner. Roll and shape rolls into greased pan.
Position S.O. in the front of the house (facing due west).
4:30 - put rolls into the S.O. It took longer for the rolls to rise because the dough was cold.
5:00 - Rolls are ready

This is just today's experience with my S.O. Some days I throw in a dessert to serve with the rolls. It just varies.

And it's nice to know that if we are ever without power or gas, I will have a way to feed the fam.

And...no. I am not being paid by the good people at Sun Oven, but if they want to send a little monetary love my way, they're more than welcome.

Monday, July 27, 2009

I'm Back? ~

I'm not so sure that I'm very good at this blogging thing. But I'm going to give it another try.
Mostly because I have met people that are already preppers and those that want to be and they really don't know what to do.
We had a July 4th party and because the holiday fell on a weekend, most of our invitations came back no to the RSVP. Except 2. One was from our former neighbors whom we love and the other was dear friends of my husband's. I was truly concerned because we were all at different seasons of our lives. Our neighbors are knee deep in young children and the Mr. is in the corporate world. Our friends are going to be empty nesters next year and have a thriving business of their own. And we are self employed with a house full of kiddos.
But as the night progressed, I realized that God put us together that evening for a purpose. All the kids had a great time playing in the dusk before the fireworks began. And we adults had a fantastic time talking about politics and food storage!
Our friends the empty nesters are LDS, but really don't use their food storage. They just know they are covered for their family and extended family and their fine with that. Hummm...
Our other friends had heard of food storage, but that's about it.
Neither knew that we had a garage full of food and most of our recipes include stored food.
I was so pleased that I was able to share my (not so vast) knowledge about food storage with them.
So, I'll be sharing some of the insight I have and would love to hear your feed back as well. We all can learn from one another.
See you back here soon!