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Life+Gear LG329 Life Essentials 3-Day Survival Kit, Black and Yellow Reviews
Life+Gear LG329 Life Essentials 3-Day Survival Kit, Black and Yellow
- US Coast Gurad approved 3-day Supply of Water (5 year shelf life)
- US Coast Gurad approved 3-day Supply of Food (5 year shelf life)
- Includes thermal blanket which captures 80 percent of body heat
- Kit comes with a “grab and go” carrying case with a shoulder strap
- Instant portability for a safety kit that is ideal for the home, office, car or for exploring nature
Every family member, student, or co-worker needs to be protected in case of an emergency. The Life Essentials kit from Life+Gear provides the basic ‘Essentials’ of life: food, water, and warmth. Each kit comes with a ‘grab and go’ carrying case featuring a convenient shoulder strap. For even greater safety and protection, a Life Essentials kits will fit into the Wings of Life Backpack for complete protection of a family of four or extended days of protection for a smaller family. The survival kit includes a 3 day supply of water and a 3 day supply of food. Both of which are US coast guard approved, has a 5 year shelf life and is made in the USA. In addition to food and water, the kit includes a thermal blanket that is capable of capturing 80 percent body heat. Life+Gear: Peace of mind, Wherever you go.US Coast Gurad approved 3-day Supply of Water (5 year shelf life)US Coast Gurad approved 3-day Supply of Food (5 year shelf life)Includes thermal blanket which captures 80 percent of body heatKit comes with a ‘grab and go’ carrying case with a shoulder strapInstant portability for a safety kit that is ideal for the home, office, car or for exploring nature
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Emergency: This Book Will Save Your Life
Emergency: This Book Will Save Your Life
With the same sharp eye, quick with, and narrative drive that marked his bestsellers The Game, The Dirt, and How to Make Love Like a Porn Star, Neil Strauss takes us on a white-knuckled journey through America’s heart of darkness as he scrambles to escape the system. It’s one man’s story of a dangerous world—and how to stay alive in it.
Book Description
Terrorist attacks. Natural disasters. Domestic crackdowns. Economic collapse. Riots. Wars. Disease. Starvation.
What can you do when it all hits the fan?
You can learn to be self-sufficient and survive without the system.
**I’ve started to look at the world through apocalypse eyes.** So begins Neil Strauss’s harrowing new book: his first full-length worksince the international bestseller The Game, and one of the most original-and provocative-narratives of the year.
After the last few years of violence and terror, of ethnic and religious hatred, of tsunamis and hurricanes–and now of world financial meltdown–Strauss, like most of his generation, came to the sobering realization that, even in America, anything can happen. But rather than watch helplessly, he decided to do something about it. And so he spent three years traveling through a country that’s lost its sense of safety, equipping himself with the tools necessary to save himself and his loved ones from an uncertain future.
With the same quick wit and eye for cultural trends that marked The Game, The Dirt, and How to Make Love Like a Porn Star, Emergency traces Neil’s white-knuckled journey through today’s heart of darkness, as he sets out to move his life offshore, test his skills in the wild, and remake himself as a gun-toting, plane-flying, government-defying survivor. It’s a tale of paranoid fantasies and crippling doubts, of shady lawyers and dangerous cult leaders, of billionaire gun nuts and survivalist superheroes, of weirdos, heroes, and ordinary citizens going off the grid.
It’s one man’s story of a dangerous world–and how to stay alive in it.
Before the next disaster strikes, you’re going to want to read this book. And you’ll want to do everything it suggests. Because tomorrow doesn’t come with a guarantee…
Questions for Neil Strauss
Amazon.com: What initially inspired you to write Emergency?
Strauss: It happened over the last eight years, watching as everything that we thought could never happen in America suddenly started happening. So I decided to take control over my own life, rather than being dependent on an increasingly undependable system, and worked toward becoming as self-sufficient, independent, skilled, and experienced as I could. That journey continues today.
Amazon.com: You use the term “Fliesian” in the book (as in Lord of the Flies). What is a Fliesian?
Strauss: Someone who believes that people, if put in a world where there are no consequences to their actions, will do horrible things.
Amazon.com: So how can we hold on to our kindness and humaneness in a crisis?
Strauss: Fortunately, in my experience, it is precisely these situations when you see the best in people come out. The worst in some tends to arise only when the resources one needs to survive are scarce and there is competition for them.
Amazon.com: Do you think that this book is catering to a fear-based culture?
Strauss: Actually, the book is less about spreading fears than getting over them. What most of us fear is the unknown, and we fret about what’s going to happen in an uncertain future when we consider the calamities of the past. I decided to no longer react to the things I read in newspapers, but instead to understand them. So I took each worst-case scenario to the extreme, and experienced many of the things that used to make me anxious. I guess, in that way, it was like a more interesting, adventurous Prozac.
Amazon.com: A lot of writers these days are basing books on various year-long stunts: read the encyclopedia for a year, always say “yes” for a year, have sex with your wife every day for a year. But your brand of immersion journalism, in Emergency and in The Game, is more open-ended–and more personal–than that. Do you draw any sort of line between the books and your life?
Strauss: My books never begin as books. They usually begin as some sort of lack I recognize in my life and try to fix with the help of the most qualified experts I can find. Often, these people are not in the public eye, but hidden in a splinter subculture. And while I’m trying to get taken under their wing, I realize at some point I’m spending so much time trying to learn and improve that I might as well have something to show for it, so I write a book.
Amazon.com: One of the first subcultures you embedded yourself in was a cabal of billionaires. Are wealthy people safer than the rest of us?
Strauss: No, they’re more scared than the rest of us. That’s why they’re taking so many precautionary measures. They are defined by their money, and now that identity is crumbling around them. You can’t buy safety. Those who are the most safe are the ones with knowledge, skills, and experience.
Amazon.com: You describe the philosophy of the sphincter in Emergency. What is that?
Strauss: I learned that from one of my defense instructors. The basic idea is that, in a high-pressure situation, the first thing that happens is people get nervous and uptight. And as soon as your sphincter tightens, as the metaphor goes, it cuts off circulation to your brain. So one of the best survival skills you can have is the ability to quickly and coolly assess a situation rather than panicking and doing something stupid.
Amazon.com: From your wilderness survival training, it sounds like you’re in pretty good shape if things ever hit the fan. But what if you live in the city?
Strauss: That’s a good point. A lot of the wilderness survival skills I learned don’t take into account that, in America today, there’s little actual wilderness left. So I took a class called Urban Escape and Evasion. As the teacher put it, “Once you learn lockpicking, the world is your oyster.” He also taught car hot-wiring, evading pursuit vehicles, and, as an exam, handcuffed me, put me in a trunk, and told me I had to escape. It was one of the most interesting classes I’d taken in my life. If I’d known these skills in high school, I definitely would have been expelled.
Amazon.com: The book has a surprising trajectory–surprising to the reader and I think to you as well. You start out looking for a way to get out of Dodge if one of many possible disasters strikes, but as you develop your survival skills, instead of becoming a lone wolf in the woods, you start becoming tied to your community, as an EMT and a trained crisis management worker (not to mention a goat midwife). It’s actually pretty heartwarming. Did you see any of that coming?
Strauss: Definitely not. I had no idea that when disasters happen now, instead of running away from them, I’d be running toward them and trying to be of some use to the community. I think that, if there’s a silver lining in the dark cloud that is the economy right now, it’s that hard times bring people closer together. Now is the time to get to know your neighbors. You never know when you may need them.
Amazon.com: Has your experience writing Emergency affected you differently from your experience writing The Game?
Strauss: Yes, because now, at 3 a.m. on a Saturday night, my search-and-rescue pager will go off and I’ll have to stop doing what I learned in The Game and start doing what I learned in Emergency.
Emergency Crank Flashlight Radio Cellphone Charger Life Hammer, Seat Belt Cutter, Escaping Tool for Automovite, 3110
Emergency Crank Flashlight Radio Cellphone Charger Life Hammer, Seat Belt Cutter, Escaping Tool for Automovite, 3110
- will break a side or rear window using either side of the conical shaped hardened steel head (it will not break a windshield or any laminated window)
- will cut a seatbelt in seconds to free a trapped passenger
- Emergency Crank to Power Radio and Flashlight and Charge Cell Phone
- Includes 2 Rechargeable AA Battery and can be use with 2 AA alkilne
- Super Bright LED for Flashlight and Strobe Light.
This NEWEST AUTOMOTIVE and MULTI USE SURVIVAL MULTI TOOL is a MUST for everyone. It does so much more than just break a window to permit escape from a vehicle that has sunk underwater. This high tech survival multi-tool is a long running LED flashlight, and extremely bright LED emergency strobe light, window breaker, razor sharp seatbelt cutter, magnet, AM FM Radio, Dynamo Crank Generator, Cell Phone Charger all in one. This tool is perfect for your car, truck, RV, Motor Home, boat and Emergency Kit. As a last resort the glass breaker can also be used as a self defense weapon against an attacking animal or person. Have peace of mind and keep one of these in each of your loved one’s vehicles. We recommend two in a motor home, one in the front and one in the back. AM/FM radio Torch (use white LED) Dynamo Crank to power (AC motor) Blinking & siren (use red LED) Blinking (white LED) Glass breaking tool Seat belt cutter Magnetic base (to be placed on metal) Charge out jack (for mobile phone charger) DC-4.5V jack in (for recharging of AC/DC adapter) 2 x AA Rechargeable batteries (included) Can be powered by 2 AA Batteries (not include)
Essential Pepin: More Than 700 All-Time Favorites from My Life in Food
Essential Pepin: More Than 700 All-Time Favorites from My Life in Food
For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need.
In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.
Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.
Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.
In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.
In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.
Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.
Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.
In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.
When the weather gets cooler in the fall, I make soup. I generally cook up a big batch and freeze some for whenever I need it. This one, with sausage, potatoes, and cabbage, is hearty and good for cold weather. It’s terrific served with thick slices of country bread, and if you have a salad as well, you’ve got a complete dinner.
Sausage, Potato, and Cabbage Soup
Serves 8
Ingredients
8 ounces mild Italian sausage meat
2 small onions, cut into 1-inch-thick slices (1 ½ cups)
6 scallions, trimmed (leaving some green) and cut into ½-inch pieces (1¼ cups)
6 cups water
1 pound potatoes, peeled and cut into ½-inch-thick slices
8 ounces savoy cabbage, cut into 1 ½-inch pieces (4 cups)
1¼ teaspoons salt
Crusty French bread
Break the sausage meat into 1-inch pieces and place it in a saucepan over high heat. Sauté, stirring and scraping the bottom of the pan with a wooden spoon to keep the meat from sticking, for 10 minutes, or until the sausage is well browned.
Add the onions and scallions and cook for 1 minute. Stir in the water, potatoes, cabbage, and salt and bring to a boil. Cover, reduce the heat to low, and cook for 45 minutes.
Serve the soup in bowls with chunks of crusty French bread.
Baker’s Wife Potatoes
This classic potato gratin is made in France in many places, as is the famous dauphinois gratin, which is made with cream, milk, and garlic. The dauphinois has many more calories than this one, which is flavorful and ideal with any type of roast, from a roast chicken to a leg of lamb.
The potatoes are sliced but not washed, which would cause them to lose the starch that binds the dish. A good chicken stock and a little white wine are added for acidity, and the gratin is flavored with thyme and bay leaves. It can be prepared ahead and even frozen.
Serves 8
Ingredients
2 pounds Yukon Gold potatoes
1 tablespoon peanut oil
4 cups thinly sliced onions (about 14 ounces)
6 large garlic cloves, thinly sliced (3 tablespoons)
3 cups homemade chicken stock (page 612) or low-salt canned chicken broth
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
½ cup dry white wine
3 bay leaves
2 fresh thyme sprigs
Preheat the oven to 375 degrees.
Peel the potatoes and cut them into ⅛-inch-thick slices.
Heat the oil in a large saucepan. When it is hot, add the onions and sauté them for 3 to 4 minutes. Add the remaining ingredients, including the potatoes, mixing gently, and bring to a boil. Transfer the mixture to an 8-cup gratin dish.
Bake for 50 minutes to 1 hour, until most of the moisture is absorbed and the potatoes are tender when pierced with a fork. Serve.
Chicken Legs with Wine and Yams
I love both yams and sweet potatoes and use them in different ways, sometimes in soup, sometimes simply split in half and roasted in the oven. You can use either sweet potatoes or yams in this casserole, which also includes mushrooms, chicken, and wine. This is a great dish for company. It can be prepared ahead and reheated–which makes it even better.
Serves 4
Ingredients
2 tablespoons olive oil
4 whole chicken legs (about 3 pounds total), skin removed, drumsticks and thighs separated
¼ cup chopped onion
4 large shallots (about 6 ounces), sliced (about 1½cups)
8 medium mushrooms (about 5 ounces), cleaned and halved
4 small yams or sweet potatoes (about 1 pound), peeled and halved lengthwise
1 cup dry white wine
8 large garlic cloves, crushed and chopped (2 tablespoons)
¾ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
Heat the oil in a large skillet. Add the chicken pieces in batches and sauté over medium-high heat until browned on all sides, about 10 minutes.
Add the onion and cook for 1 minute. Add the shallots, mushrooms, yams or sweet potatoes, wine, garlic, salt, and pepper. Bring to a boil, cover, reduce the heat, and boil very gently for 20 minutes.
Garnish with the parsley and serve.
For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need.
In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.
Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.
Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.
In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.
In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.
Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.
Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.
In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.
More My Food Products
Essential Pepin: More Than 700 All-Time Favorites from My Life in Food
Essential Pepin: More Than 700 All-Time Favorites from My Life in Food
For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need.
In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.
Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.
Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.
In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.
In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.
Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.
Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.
In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.
When the weather gets cooler in the fall, I make soup. I generally cook up a big batch and freeze some for whenever I need it. This one, with sausage, potatoes, and cabbage, is hearty and good for cold weather. It’s terrific served with thick slices of country bread, and if you have a salad as well, you’ve got a complete dinner.
Sausage, Potato, and Cabbage Soup
Serves 8
Ingredients
8 ounces mild Italian sausage meat
2 small onions, cut into 1-inch-thick slices (1 ½ cups)
6 scallions, trimmed (leaving some green) and cut into ½-inch pieces (1¼ cups)
6 cups water
1 pound potatoes, peeled and cut into ½-inch-thick slices
8 ounces savoy cabbage, cut into 1 ½-inch pieces (4 cups)
1¼ teaspoons salt
Crusty French bread
Break the sausage meat into 1-inch pieces and place it in a saucepan over high heat. Sauté, stirring and scraping the bottom of the pan with a wooden spoon to keep the meat from sticking, for 10 minutes, or until the sausage is well browned.
Add the onions and scallions and cook for 1 minute. Stir in the water, potatoes, cabbage, and salt and bring to a boil. Cover, reduce the heat to low, and cook for 45 minutes.
Serve the soup in bowls with chunks of crusty French bread.
Baker’s Wife Potatoes
This classic potato gratin is made in France in many places, as is the famous dauphinois gratin, which is made with cream, milk, and garlic. The dauphinois has many more calories than this one, which is flavorful and ideal with any type of roast, from a roast chicken to a leg of lamb.
The potatoes are sliced but not washed, which would cause them to lose the starch that binds the dish. A good chicken stock and a little white wine are added for acidity, and the gratin is flavored with thyme and bay leaves. It can be prepared ahead and even frozen.
Serves 8
Ingredients
2 pounds Yukon Gold potatoes
1 tablespoon peanut oil
4 cups thinly sliced onions (about 14 ounces)
6 large garlic cloves, thinly sliced (3 tablespoons)
3 cups homemade chicken stock (page 612) or low-salt canned chicken broth
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
½ cup dry white wine
3 bay leaves
2 fresh thyme sprigs
Preheat the oven to 375 degrees.
Peel the potatoes and cut them into ⅛-inch-thick slices.
Heat the oil in a large saucepan. When it is hot, add the onions and sauté them for 3 to 4 minutes. Add the remaining ingredients, including the potatoes, mixing gently, and bring to a boil. Transfer the mixture to an 8-cup gratin dish.
Bake for 50 minutes to 1 hour, until most of the moisture is absorbed and the potatoes are tender when pierced with a fork. Serve.
Chicken Legs with Wine and Yams
I love both yams and sweet potatoes and use them in different ways, sometimes in soup, sometimes simply split in half and roasted in the oven. You can use either sweet potatoes or yams in this casserole, which also includes mushrooms, chicken, and wine. This is a great dish for company. It can be prepared ahead and reheated–which makes it even better.
Serves 4
Ingredients
2 tablespoons olive oil
4 whole chicken legs (about 3 pounds total), skin removed, drumsticks and thighs separated
¼ cup chopped onion
4 large shallots (about 6 ounces), sliced (about 1½cups)
8 medium mushrooms (about 5 ounces), cleaned and halved
4 small yams or sweet potatoes (about 1 pound), peeled and halved lengthwise
1 cup dry white wine
8 large garlic cloves, crushed and chopped (2 tablespoons)
¾ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
Heat the oil in a large skillet. Add the chicken pieces in batches and sauté over medium-high heat until browned on all sides, about 10 minutes.
Add the onion and cook for 1 minute. Add the shallots, mushrooms, yams or sweet potatoes, wine, garlic, salt, and pepper. Bring to a boil, cover, reduce the heat, and boil very gently for 20 minutes.
Garnish with the parsley and serve.
37 Pouch Mountain House Food Package 6/7 Yr Shelf Life All Pre Cooked – Just Add Water Reviews
37 Pouch Mountain House Food Package 6/7 Yr Shelf Life All Pre Cooked – Just Add Water
- 37 POUCH PACKAGE OF MOUNTAIN HOUSE FOODS
- NEW – 6/7 YEAR SHELF LIFE
- DINNERS – LUNCHES – BREAKFASTS – DESSERTS
- ALL PRE COOKED – JUST ADD WATER – EAT OUT OF POUCH
- #1 IN TASTE & BUYERS CHOICE
MOUNTAIN HOUSE 37 PAK ORDER -YOU GET:..
Wild Rice Mushroom Pilaf – DINNER, DOUBLE SERVE…
Turkey Tetrazzini – DINNER, DOUBLE SERVE…
Mexican Rice & Chicken – DINNER, DOUBLE SERVE…
Sweet & Sour Pork Rice – DINNER, DOUBLE SERVE…
Jamaican Style Chicken w/Rice – DINNER, DOUBLE SERVE…
Noodles & Chicken 20oz Dinner – DINNER, DOUBLE SERVE…
Pasta Primavera 20oz Dinner – DINNER, DOUBLE SERVE………
Chicken & Rice – LUNCH – Makes 1 Pound Meals (16oz)…
Spaghetti with Meat Sauce – LUNCH – Makes 1 Pound Meals (16oz)…
Beef Stew with Vegetables – LUNCH – Makes 1 Pound Meals (16oz)…
Beef Stroganoff – LUNCH – Makes 1 Pound Meals (16oz)…
Lasagna with Meat Sauce – LUNCH – Makes 1 Pound Meals (16oz)…
Chicken Teriyaki – LUNCH – Makes 1 Pound Meals (16oz)…
Chili Mac – LUNCH – Makes 1 Pound Meals (16oz)…
VEGGIES:
3 Paks Garden Green Peas- Makes 8oz…
3 Paks Sweet Corn – Makes 8oz…
3 Paks Garden Green Beans Makes 8oz…
DESSERTS:
2 Single Serve – Ice Cream Sandwiches …
1 Raspberry Crumble …
1 PAK Makes 4 – 1/2 Cup Servings – or 2 – 1 Cup servings…
2 Single Serve Neapolitan Ice Cream…
1 Blueberry Cheese Cake …
1 PAK Makes 4 – 1/2 Cup Servings – or 2 – 1 Cup servings…
BREAKFASTS:
4 PAKS Western Eggs, Peppers and Ham – Single 8 oz servings….
4 PAKS Granola w/ Blueberries – Single 8 oz servings…
Datrex Emergency Water Pouches Case of 64 for Survival Kits, Disaster Supplies, 5 Year Shelf Life
Datrex Emergency Water Pouches Case of 64 for Survival Kits, Disaster Supplies, 5 Year Shelf Life
- Purified Emergency Water
- Extremely Compact
- Withstands 600 pounds of Pressure
- 5 Year Shelf Life
- Disaster Emergency Water Ration
Datrex® Emergency Water Pouches Case of 64
Case of 64 – 125 ml (4.227 oz.) Pouches
Purified water for immediate use.
Superior packaging materials for optimum durability.
Easy to dispense from a premeasured pouches
Lightweight and extremely compact
Loss potential minimized due to individual pouches
approved by the U.S. Coast Guard and Canadian Coast Guard and exceeds their specifications.
The pouches can withstand 600 pounds of pressure per square inch
Pouches can be frozen and used as “cold packs.”
Has a five year shelf-life is five years
Date of manufacture is stamped on each package.
Keep emergency water rations in your home, office, in the glove compartment of your vehicle and in your backpack.
Chef s Banquet ARK 1 Month Food Storage Supply 330 Servings Up to 15 Year Shelf Life
Chef s Banquet ARK 1 Month Food Storage Supply 330 Servings Up to 15 Year Shelf Life
- Delicious just-add-water meals, Easy to Open zip-seal mylar foil pouches
- Oxygen absorber in every pouch, Easily Transportable
- 6 gallon weather proof bucket, Shelf Life – Up to 15 years – if stored in a dry, cool environment
- No High Fructose Corn-Syrup, No MSG
- Each ARK contains: 330 Total Servings, 2,100 calories/day for 30 days, Oatmeal – 60 Servings, Hearty Potato Soup – 60 Servings, Chicken Vegetable Stew – 30 Servings, Mixed Vegetables – 30 Servings, Instant Potatoes – 60 Servings, Macaroni & Cheese – 30 Servings, Beef Flavored Vegetable Stew – 30 Servings , Cheddar Broccoli Rice – 30 Servings
When it comes to Food Storage, Chef’s Banquet has set a new standard for quality and taste. You won’t believe food storage can taste this good. All of the meals have been developed with the finest quality ingredients possible. The ARK (All-purpose Readiness Kit) is great for long term storage or for daily meals. With a full 2100 calories per day for one adult for 30 days, the ARK can be your stand alone food storage solution. Each of the meals takes less than 20 minutes to prepare (just add water).
Whole Life Pet Pure Meat All Natural Freeze Dried Lamb Treats 2 oz Reviews
Whole Life Pet Pure Meat All Natural Freeze Dried Lamb Treats 2 oz
- 100% natural with no chemicals additives or preservatives ever
- Every batch quality and micro tested for safety
- Guaranteed to please even the most finicky dogs
All natural leg of lamb cubed, then freeze dried to perfection using no chemicals, additives or preservatives. The result is a delicious daily snack or training treat that you can feel great about feeding each time you reward your dog. All Whole Life treats are single ingredient and grain free. They are also low in fat, calories and carbs so they won’t contribute to weight gain like biscuits and other high calorie treats.Whole Life Pet Treats created “Farm to Friend”: the world’s first treats for your four-legged friends made with fresh ingredients from local farmers, ranchers and fishermen – with no “mystery meats” and no middleman. All Whole Life treats are made in small fresh batches, freeze-dried and packaged in a state-of-the-art facility in the beautiful mountains of Berkshire, MA USA
Whole Life Pet Pure Meat All Natural Freeze Dried Turkey Treats 4 oz
Whole Life Pet Pure Meat All Natural Freeze Dried Turkey Treats 4 oz
- 100% natural with no chemicals additives or preservatives ever
- Every batch quality and micro tested for safety
- Guaranteed to please even the most finicky dogs
All natural bonless, skinless turkey cubed, then freeze dried to perfection using no chemicals, additives or preservatives. The result is a delicious daily snack or training treat that you can feel great about feeding each time you reward your dog. All Whole Life treats are single ingredient and grain free. They are also low in fat, calories and carbs so they won’t contribute to weight gain like biscuits and other high calorie treats.Whole Life Pet Treats created “Farm to Friend”: the world’s first treats for your four-legged friends made with fresh ingredients from local farmers, ranchers and fishermen – with no “mystery meats” and no middleman. All Whole Life treats are made in small fresh batches, freeze-dried and packaged in a state-of-the-art facility in the beautiful mountains of Berkshire, MA USA
