In some of my polls, I often include the choice of "not applicable because I have not yet started on my food storage," where that would be a reasonable option. I am actually encouraged to find that some people check that, because it indicates that some people who have not started food storage are at least looking into it and/or are considering starting on it and /or haven't realized how much food storage that they already have.
Just in case anyone is just now getting interested in food storage, I thought that I would include the following e-mail from my best source (Mom) that addresses that issue. She deals with food storage and helping people with their food storage on a church level and on a neighborhood level, so this e-mail ended up in about 300 homes (and mine). So I guess this is, in effect, a guest column from her. (Hey, I've always thought she should be writing a blog on it herself.) If you are just starting, you are not alone. Following is the e-mail, originally titled, "Emergency Prep Food Storage: Getting started if you haven't already. Finishing if you have.":
This is for everyone, but especially for the 8-9 people who have talked to me in the last couple of weeks about their lack of quantity in their storage.
----- Are you wavering on what to do about food storage? Does it seem overwhelming? I'm sorry, but it won't likely get better any year soon so let's have a plan to make sure the kids don't go hungry. Start with enough to survive for a year... at the lowest possible cost. The following will make things easier for you no matter what your budget is. I hope some of the other things I mention will take away some of your other doubts about your capability of doing this.
If you have to go out every day to Costco, Sam's, etc, to get a few bags each of beans and rice until you have enough for your family, so be it. Household of 10? In a short time even you can have enough to SURVIVE for a year. Think of how much peace of mind that will give you! No matter what, you can feed your family enough to keep them alive!
50 lbs of rice will give you will give you a 3/4 cup serving for 600 days.
50 lbs of beans give you a 3/4 cup serving for 650 days. (Cost today is less than $30.)
This is low calorie but is complete protein and will keep a person alive better than dirt cookies.
Add the following basics as much as you can because you will use them when you start to cook from scratch. You will need all of them. Oil, flour, milk, sugar, pasta of every type that your family likes, peanut butter, canned meat or tuna, and cases of vegetables and fruit that your family prefers. Don't forget that potatoes are reasonably priced still, and they fill a person up and are familiar eating to all of us. Split peas, barley, lentils and dried onions and garlic will literally spice up any soup you make. This might take a while to aquire. So what?
Wheat is very costly right now but if you can afford it get a lot. Beans, rice, wheat and sugar store indefinitely.
Oh yes, you already have a lot of these in your home so you are farther along than you may have thought and you can eat something beside beans and rice!
Check out the buckets of staples sold at the local stores and food storage sites like Walton Feed. The hardest part of storing is getting started!
Be sure you have cooking oil. It doesn't store for very many years, 2-4+ depending on how cool you keep it. On the other hand it isn't that expensive so you can donate to the food bank and replace it when needed. After WWII the thing people in Europe needed and craved the most was some type of fat.
Don't forget your favorite spices! You can get a years supply of salt in one big bag at Costco for less than $3.00.
Yes, YOU CAN bake bread, and now is a good time to learn if you haven't tried to before! You can also get by with muffins, pancakes, tortillas etc if you are afraid to try using yeast.
If you are still feeling inadequate for this challenge take it to the Lord and refresh your courage. We can all do this for our families a step at a time, not going into debt to do it.
I hope this helps all of those who have expressed concern to me about not being as well prepared as you know you should be. JUST DO IT starting tomorrow with a baby step at a time.
End of e-mail. I hope that this will help out. I made minor changes, (examples: changing some of the locations you can buy your items, because she listed stores that may not be all over the country, deleting the information about gardening because it no longer applies this year, etc.) but that's it. Just as a matter of interest:
---The dirt cookies she mentions can be read about here.
---The 3/4 cup servings of rice are the result of cooking 1/4 cup of rice. I mentioned that before, but still useful to remember.
Wow, that was easy. (You gotta love the cut/copy and paste feature of the old computer.) Thanks to the guest columnist. Thanks to those who answer my polls. Hope this helps and encourages you, whatever stage you are at in your food storage. Step by step, little by little, it can be done....
Showing posts with label Encouragement. Show all posts
Showing posts with label Encouragement. Show all posts
Saturday, September 20, 2008
Thursday, August 21, 2008
A little encouragement means a lot...+ a bean recipe list
Long story short: the last time I made rice and beans, my children ate it. No frozen pizza afterwards, just a can of peaches to go along side.
The time that I fixed that recipe before this last time, I had mixed up the water:bean ratio. (Read--crunchy rice resulting in a what appeared to be a somewhat scorched mess when I tried to fix the problem by adding water and cooking it longer and not being attentive enough. Or something. :) We ended up eating something else for dinner. I scooped some of it into a container to save for my own lunch for the next day anyway. When I pulled it out, I explained that this time I had used black beans, how it colored the rice, etc., and my children wanted to taste it. They liked it. Then the last time I made it, one of the kids said something about liking the black beans. Since I had already opened the pinto beans, I said that I would use black beans next time. The same child said something about it being a favorite meal. (That statement has not been repeated to my knowledge, but I remember it well. :)
This recipe was not that well-received at first. If memory serves, we had to "supplement" the meal with additional food later. But as time has gone by, my children have learned to like it more. They do not all like it equally, but they will all eat it without complaint. For me, the fact that if I continue to make this recipe occasionally, it will be familiar in an emergency situation when there is no opportunity to "supplement" it is priceless, because it will be one less thing that's strange in a stressful situation. If you need encouragement to try something like this, I hope you find my experience encouraging enough for you to give your children (parents, spouse, fill in the blank) a few tries with ingredients so that they have the chance to get used to it. There may be some recipes that will never be tried again, but with perserverance something will work for your set of circumstances.
My goal was to learn how to cook beans starting with dry beans. Here is my list of what I consider to be successful bean recipes that worked for my family, all in one place (they are currently spread throughout this blog):
--the recipe just mentioned, which will probably usually be made with black beans from now on. This dish ends up being rice and beans together in one dish. The original post with changes I made is dated May 29th.
--the recipe that I just made Tuesday, which ends up as wonderful refried beans in the crockpot, and which we used with tostadas. You may remember that the last time I made these I mentioned that I used a 7 oz. can of green chilies as a substitute, and it was too hot. This time I used about half of a 4 oz. can. It was still too hot, but better. I would probably still use the same amount of the green chilies, but nowhere near the amount of black pepper mentioned, which I believe was the culprit. I'll change that next time, and see what happens. Live and learn. The original post on this is my June 19th post, where I indicate changes I made.
--this recipe, which I have only made one time before, but which was pretty well-received. I plan to repeat it in the near future. This also ends up as a one-dish meal with the rice and beans together. The adaptations I made for it are found in my July 11th post.
Well, the encouragement I received the last time I made rice and beans means a lot to me. Now that I have a few recipes for beans that I can fall back on, the plan is focus more on other items in my food storage that I need to learn to prepare. So much to do, and so much to learn. Hopefully my children will like the recipes I try. Or at least learn to.... :)
The time that I fixed that recipe before this last time, I had mixed up the water:bean ratio. (Read--crunchy rice resulting in a what appeared to be a somewhat scorched mess when I tried to fix the problem by adding water and cooking it longer and not being attentive enough. Or something. :) We ended up eating something else for dinner. I scooped some of it into a container to save for my own lunch for the next day anyway. When I pulled it out, I explained that this time I had used black beans, how it colored the rice, etc., and my children wanted to taste it. They liked it. Then the last time I made it, one of the kids said something about liking the black beans. Since I had already opened the pinto beans, I said that I would use black beans next time. The same child said something about it being a favorite meal. (That statement has not been repeated to my knowledge, but I remember it well. :)
This recipe was not that well-received at first. If memory serves, we had to "supplement" the meal with additional food later. But as time has gone by, my children have learned to like it more. They do not all like it equally, but they will all eat it without complaint. For me, the fact that if I continue to make this recipe occasionally, it will be familiar in an emergency situation when there is no opportunity to "supplement" it is priceless, because it will be one less thing that's strange in a stressful situation. If you need encouragement to try something like this, I hope you find my experience encouraging enough for you to give your children (parents, spouse, fill in the blank) a few tries with ingredients so that they have the chance to get used to it. There may be some recipes that will never be tried again, but with perserverance something will work for your set of circumstances.
My goal was to learn how to cook beans starting with dry beans. Here is my list of what I consider to be successful bean recipes that worked for my family, all in one place (they are currently spread throughout this blog):
--the recipe just mentioned, which will probably usually be made with black beans from now on. This dish ends up being rice and beans together in one dish. The original post with changes I made is dated May 29th.
--the recipe that I just made Tuesday, which ends up as wonderful refried beans in the crockpot, and which we used with tostadas. You may remember that the last time I made these I mentioned that I used a 7 oz. can of green chilies as a substitute, and it was too hot. This time I used about half of a 4 oz. can. It was still too hot, but better. I would probably still use the same amount of the green chilies, but nowhere near the amount of black pepper mentioned, which I believe was the culprit. I'll change that next time, and see what happens. Live and learn. The original post on this is my June 19th post, where I indicate changes I made.
--this recipe, which I have only made one time before, but which was pretty well-received. I plan to repeat it in the near future. This also ends up as a one-dish meal with the rice and beans together. The adaptations I made for it are found in my July 11th post.
Well, the encouragement I received the last time I made rice and beans means a lot to me. Now that I have a few recipes for beans that I can fall back on, the plan is focus more on other items in my food storage that I need to learn to prepare. So much to do, and so much to learn. Hopefully my children will like the recipes I try. Or at least learn to.... :)
Subscribe to:
Posts (Atom)