Feb 8 what have you done to prep today

I guess we have lost this post..so I thought for all that are new we would start it again..just a fun thing to do..is post what you have done to prep..

My fun prep today was to start bleach claning the house and try to stay on top of it...kids have mild colds..and hey my hands look good with no hair...lol..

Tomorrow go get more parowax and i have about another 30 2 litre bottles of water to do..and I have a bag of tangerine organges..i am going to peel, boil and see what I can do...

This is my first post!  I have been buying canned foods and hiding them.  Have about 25 - 2 liter bottles filled with water. 

Muskrat...could you tell me what you do with your tangerines.......I have about a half of  box of Navel Oranges.  I would hate to see these go to waste. 

P.s I don,t have a canner or do canning..I am one of those ones that will bug out and do not want to transport glass....

janetn wrote: Bought 7 more cases of can goods and other assorted goodies. Going to try out my new food dehydrator. Dryig bannas and making granola. Making a list of things still to get so I dot forget something Oh I forgot 24 more rolls of TP

Don,t do watermelon...lol...I borrowed a dehydrator and did watermelon took forever and tasted like rubber(reminded me of s car go)

Good God, John, stocking up are we?

For real, though, that's terrific.  Reminds me we need more shortening and cooking oils.  I've heard that vegetable oils (such as olive oil) will keep longer if left sealed in cans than they will in plastic bottles.  So I'll be trying to score some of those as well.  I wonder if pie filling mixed with rice would make for a tasty breakfast or dessert in lean times?  Hafta try that one.  The grocery store near me recently had one of their occasional specials on beef & pasta canned meals for $1, so I have a dozen each of those on hand for variety.

i have also been stocking up on swanson chicken broth from sam's club and costco, because i can cook rice with it and can also cook spaghetti with it should my water run low.  i'm also thinking i would be able to drink the broth once the spaghetti is cooked.  any thoughts?

cisco

Hi.

Dried gravy in the little packs. I used them while back packing.  Miricle powder. They make even grits taste good. (But don't try this at home unless you are from the south!)

I re-packaged several cases of M.R.E.'s to get rid of the brightly-colored and conspicuous cartons they come in, as well as some of the inner packaging that will be a nightmare to dispose of later on.

Also, I called my 3 brothers on the phone and tried to prod them into making some sort of preparations soon. Happily, I learned that one of them was WAY ahead of me already! One other may be altogether hopeless, and there is much hope for the remaining one.

  Today i ordered cast iron pots and skillets , a canning set, and acouple of books on the flu pandemic.  I also ordered can butter and cheese, plus and indoor pottie for the dogs. Tomorrow it will be back to the Asian grocery store to buys some of there can fruits.  Some of them are really good.  Tomorrow I will go to the mexican grocery to buy corn husk.  I remmember my great aunt telling us when we were young about the flu of 1918.  She said the old people use to boil corn husk and make a tea and drink it for the flu.  I'm not sure what else they did.  I do remember her saying that the doctors lost more patients than the old folks that used there own remedy.  She said people was dropping dead like flies.  She had six children and all survived.  I asked how did they survive.  She said it was just the good Lord.  It seem like corn husk was used for a lt of things back in those days.  Anything is worth a try when all else fails.

 ...any store and spend money.  Sad but true. That made me laugh. -K

for your pie filling, use nannabush's flour, water & salt recipe to make mini pastries, fry in some of that crisco you have & you can even drizzle with a sugar glaze,  sounds good enough to eat

swankyc wrote: bruss01 wrote: Good God, John, stocking up are we?  For real, though, that's terrific.  Reminds me we need more shortening and cooking oils.  I've heard that vegetable oils (such as olive oil) will keep longer if left sealed in cans than they will in plastic bottles.  So I'll be trying to score some of those as well.  I wonder if pie filling mixed with rice would make for a tasty breakfast or dessert in lean times?  Hafta try that one.  The grocery store near me recently had one of their occasional specials on beef & pasta canned meals for $1, so I have a dozen each of those on hand for variety. pie filling???  As in, cherry pie filling with rice?  That doesnt sound too good.  How on Earth did you think of that.

Actually, some people enjoy rice (either hot or cold) with milk and a bit of sugar for breakfast. That's basically what oatmeal or cream of wheat is, just using a different grain. Sure, it's not what most of us are used to, but it's palatable enough, especially when the alternative is going hungry.  I can imagine that some fruit filling might improve it a bit, add some vitamins and taste. As evidence witness all the fruit flavored oatmeal varieties: Peaches & Cream, Apple Cinamon, Strawberry, etc.   I'll give it a try sometime soon and report back.  Thank the stars and moon that I have a forgiving palate - those who are fussy eaters are due to be losing some weight if times get really tight.  I think I'll try blueberry first.

Edited by bruss01

Rice pudding with warm apple filling on top...yum.I like the apple fritter/fried turnover idea. I'm partial to apple, can't you tell?

Rice is the perfect base for just about anything savory and as far as sweet, warm rice with milk & brown sugar is really very good (even better with cream for those of you who have a cow).

BTW, easy tomato sauce: heat pot, saute garlic & onion in olive or veg oil. If only garlic powder & deh. onion, add in w/ tomato. Saute till translucent, (don't brown garlic...take it out if it cooks to fast and add it back later). If you are partial to gr. peppers, saute them at this time too. Add a can of crushed tomato (I use Pastene), oregano, basil, garlic powder and deh. onion. Also add about 1 tsp of sugar if tomato seems acidic. Add salt & pepper to taste. Sometimes (usually on sunday) I add a bit of red wine. Gives it great flavor and if you are cooking meat in the sauce like bracole (pounded flat beef seasoned, rolled w/ cheese & meat & tied and simmered in sauce ), or as my grandmother would say , to make the sauce happy too. (Only about a 1/2 cup of dry red wine if you wanted to try it. A tsp of each herd should be good, like most chefs, I don't measure. Sauce does not have to simmer all day to be good. It can be ready in 30 min. 

I meant to get to a different store everyday this week. Didn't even get to one until this afternoon. Unfortunately, there's a snow storm forecast and people panic here about even a little bit of snow. Store was packed, people were rude, there was a fight between two women (along with a display of fowl (pun intended) language, and long lines at the checkout. Can't imagine what it will be like when people start panicking about BF.

Picked up a bunch of dried beans, rice, pasta, and a whole bunch of other stuff. Realize I have way more pasta than sauce so will start figuring out what to put on pasta when I run out of tomatoes. I like Fritz's recipe.

And, Fritz, I think soy sauce lasts a really, really long time. I bought some over 5 years ago and it's still fine.

Also got a lot of extra beets today from our farm share, extra oranges, extra apples, and extra kale. What the heck can I do with all those beets? BTW, I am beginning to run out of freezer space.

Also got more TP. Would go out tomorrow to another store, but we'll be in the middle of 3-6 inches of snow. While that doesn't faze me in the last -- having grown up in snow country -- the idiots who live around here have no skill in driving in snow.... Libby

  I have ordered the medical gowns and covers for your head,and mask.  Just thought it was a good idea.  You can use any kind of cream soups over your pasta and rice for a different flavor when you get tried of tomato sauce.  I also use italian salad dressing over pasta and add different herbs.  Another idea for rice is to put condense mild over it, this makes a great treat especially warmed.  Any one intrested inAlternative treatment for the BF please by the book Killer Bird Flu by John Hart.  It has a lot of good stuff in it.  It's a book that we all could benefit    from and possible discuss.  I plan to have a garden this summer but need to buy a tiller.  Does any one know any good name brands at a decent price?

Took a day off prepping on food etc. I got 5 more cans of treet, more spices and mustard and more stuff yesterday got more batteries and a couple cans of mushrooms. the dollar store is out of  beans and I am also going back to store tuesday.  I will buy a few cans of peanut butter.  I am worried about bread.  My girlfriend is a bread eater and we do not have a way of preparing bread without making a mess. She is paralysied from the waist down and uses a walker to get around , she also uses a scooter to get around. My fear is that she is unable to ambulate around and is stuck in that apartment .  any ideas ?

KOMet 163

p.s.  muskrat,  you can put the orange peels in a low oven (225) and dry them out till they are hard and then use them to flavor meat dishes or rice later on. Just store them in baggies in the cupboard as long as they are brittle dry. Or vacume seal if you like.(quote)

ty ty ty..will do..just got back from a holiday..and low and behold I have been so sick..no not avain flu(you know thingie)..I will do that with the peels...

 

mini mouse and komet 163

Here is a bread substitute. Can cook on a barbecue or in a frypan

Damper

The recipe :

• a cup of self raising flour, preferably wholemeal ;
• pinch of salt
• optional : a teaspoon of linseed or oatbran - for extra fibre. A little semolina makes for a nice crust, too.
• half cup of water ( note that the proportion is roughly 2:1 or less).The dough should be stiff.

Method :

• collect a kg or so of fallen twigs and sticks, say finger width diameter
• build a small fire in a narrow trench about 1.5 m long by 200mm wide by 150 mm deep ( 54 x 8 x 6 inches) as in the picture below….
• mix dry ingredients, add water gradually. ( I use a 1.0 litre plastic bowl, which travels on the end of my folded tent , ie doesn't take up any space)
• kneed into a stiff dough
• rake glowing coals to one end of the trench, away from flames, allow them to die down a little ( Note that this technique is good for general cooking as well , as it makes a gentle simmer very easy)
• form dough into a slab aprox 200 x 100 x 20mm, or as big as the palm of your hand , & place carefully on the hot coals.
• turn with fork or fingers after about 3-5 minutes. Brush off any sticking coals !
• turn again as necessary. Should be ready to eat in about 5 minutes. When it's done, it should have a browned crust, and sound hollow if you tap with your fingers.

 

 

 

Not one thing we playing in the snow, before it's gone.

I'm broke this week anyway, so playing seems to be the most important thing for my kids right now.

I get the same response..I just look and then a grin...4 kids..you can never have enough..they just stare back and nod...

I will be out tomorrow doing a small shopping trip..will keep my eyes and ears opened and see what up in goomerville(just a nickname I have given the 3 stop light town) here...

Hey Steve101, ever tried the same recepe but rolling it into a long sausage and wrapping it round a green stick. Hold the stick over the coals and slowly rotate it. When it sounds hollow to a light tap, pull the stick out and fill it with butter and jam. Kids go mad over it.

$350.00. many stores. bulk containers, dry goods, bullets. Special buy just for me...bacon bits, love em. I don't know the chemical compounds used peobably from the same folks who gave us nondairy creamer. Dropped them in several prep cans as a surprise for me.

Bruss I did about the same. And I did another important thing.
I got some roast beef and gravy out for my three BEST dogs.

Aint nothing better than a GOOD woman and a old dog.