Prep Genrl Weekly Prep Thread: November 3 ~ 9, 2019

[ReneeT]

Sorry folks, Sunday snuck up on me again. Work schedule has been so wonky lately - split weekends, on a day off a day, three in a row, etc... that I don't remember what day of the week it is half the time! Good thing my work Buddy showed up a little while ago with the Sunday papers to orient me! Even if he did wake me up from a nap.... I'm blaming the time change! I'm also going to blame it for being ready to go back to bed now

Noticed as I was paging through the weekly coupon inserts that Dollar General has their Clover Valley brand of canned veggies on sale 3/$1, and the Clover Valley pasta 16 oz assorted types is on sale buy one get one free (usually $1). I'll have to look at their ads a bit closer later on, but if they have penne pasta, I will probably pick up several boxes. The rest of the store ads will show up in tomorrow's mail so I will try to plan a grocery list then. I also need to go downstairs and update the inventory - but maybe I'd better wait until no one else is home so they won't have to listen to the grumbling...

The weather tomorrow is supposed to be nice, so Hubby and I are going to try to get some outside chores done - I need to finish picking up the walnuts in the side yard so the propane guy doesn't break a leg, pick up sticks/branches, pull a few weeds and get some mulch put down, then put a few plants to bed under a cover of shredded leaves on top of the oldest compost pile. He needs to caulk around the bottom of the house and under the windows and replace some weather stripping.

I have a bunch of the boys' outgrown winter clothes that I need box up to take to the thrift store or post for give away online sometime this week; and I also need to remember to take in to work the winter pajamas that I picked up on clearance this spring (reg $12.88 on clearance for $2) - the hospital where I work tries to provide 1800 pair of pjs for needy kids. It's pretty cool - several different organizations over a 7 county area (rural counties) get together - Sallies, Catholic Charities, churches, schools, local universities and colleges, etc... and certain businesses or organizations choose a specific item to donate. By picking up pajamas when I find them on discount, I can donate more of them - win/win

Well, I think I'm going to go relax in my recliner, see if I can work up some menu ideas for tomorrow/lunches this week, and try to think if I can come up with a to-do list for my next days off.

You folks all take care out there; stay safe!

 

[20Gauge]

We needed to take one the cats in due to an infection from wrestling with her brother. The vet was great, but it used our working to improve money for the next two weeks.

Kitty is doing fine.

What I was able to accomplish was retro - fitting our pantry to allow for additional shelving and a more efficient use of the space available. This is directly related to the need to expand our options of types of foods that we have stored so we can eat from the pantry and not just stock it. You will see where we subdivided the height of 5 sections to allow for double stacking of cans on each section. Overall it will give us the ability to store a greater variety. The expansion has the effect of increasing our stock by 18% as a minimum, depending upon your method.

Also, we added Beef Tamales to our regular stock. $ 1.88 per can and they have a decent taste. We will need to add some flavor, but they do work.

 

[SouthernBreeze]

We needed to take one the cats in due to an infection from wrestling with her brother. The vet was great, but it used our working to improve money for the next two weeks.

Kitty is doing fine.

What I was able to accomplish was retro - fitting our pantry to allow for additional shelving and a more efficient use of the space available. This is directly related to the need to expand our options of types of foods that we have stored so we can eat from the pantry and not just stock it. You will see where we subdivided the height of 5 sections to allow for double stacking of cans on each section. Overall it will give us the ability to store a greater variety. The expansion has the effect of increasing our stock by 18% as a minimum, depending upon your method.

Also, we added Beef Tamales to our regular stock. $ 1.88 per can and they have a decent taste. We will need to add some flavor, but they do work.

Wow! You're pantry room looks very similar to mine, 20Gauge, only we used metal shelving. Since my room is almost at max capacity, I'm expanding. I have room in our bedroom to set up another floor to ceiling shelf for added food. Plus, I cleaned out the shelves and cabinets in my laundry room so that I can add more there, too. I'm thinking of trying to add another year's worth of food. I'd rather have food and other tangibles instead of FRN's at this point. Only keep what's necessary.

Today is our stocking up trip into town. Looking forward to all the sales at Sam's!

 

[20Gauge]

Wow! You're pantry room looks very similar to mine, 20Gauge, only we used metal shelving. Since my room is almost at max capacity, I'm expanding. I have room in our bedroom to set up another floor to ceiling shelf for added food. Plus, I cleaned out the shelves and cabinets in my laundry room so that I can add more there, too. I'm thinking of trying to add another year's worth of food. I'd rather have food and other tangibles instead of FRN's at this point. Only keep what's necessary.

Today is our stocking up trip into town. Looking forward to all the sales at Sam's!

Thanks!

I went with wood as it would allow me to expand and not worry about changing tastes obsoleting some item that I used but would need to expand later on. This is just the current configuration. I expect as time progresses, we will move the floor items to the top shelf and delegate 2nd shelf items to the floor. I am also thinking that I am going to split some more shelves as we identify other items that we will consume, but are in cans.

Yet with the current modification, you can see we have more than enough storage space for the next 2-3 years.

 

[SouthernBreeze]

Thanks!

I went with wood as it would allow me to expand and not worry about changing tastes obsoleting some item that I used but would need to expand later on. This is just the current configuration. I expect as time progresses, we will move the floor items to the top shelf and delegate 2nd shelf items to the floor. I am also thinking that I am going to split some more shelves as we identify other items that we will consume, but are in cans.

Yet with the current modification, you can see we have more than enough storage space for the next 2-3 years.

Looks and sounds like you've got a great plan going on! I'm so short that I keep all of our 30 yr. shelf life food ( food if everything else runs out, lol.) on the very top shelves. That way, I don't have to use my step ladder to reach things that I use on a regular basis.

 

[nomifyle]

Oh wow 20 guage, your pantry is wonderful. Mine is not that big, although I have taken over shelving in DH's office and the laundry room. And the room where my pantry is is exploding with food that I need to repackage and find a place to store. I have several bookcases in the one room that house food, books and small appliances.

DH is begging me not to buy anymore canned goods, I guess I'll have to hide them when I do.

There are several things I want 52 cans of and I'm not there yet, except maybe green beans, corn and chopped tomatoes. One thing I want 104 cans of though (twice a week) is canned chicken, last count I'm up to 74 cans. I eat canned chicken frequently, especially while losing weight.

Judy

 

[20Gauge]

Looks and sounds like you've got a great plan going on! I'm so short that I keep all of our 30 yr. shelf life food ( food if everything else runs out, lol.) on the very top shelves. That way, I don't have to use my step ladder to reach things that I use on a regular basis.

Yeah, we have done the same. Things that are not needed a lot are put either on the bottom or the very top.

 

[20Gauge]

Oh wow 20 guage, your pantry is wonderful. Mine is not that big, although I have taken over shelving in DH's office and the laundry room. And the room where my pantry is is exploding with food that I need to repackage and find a place to store. I have several bookcases in the one room that house food, books and small appliances.

DH is begging me not to buy anymore canned goods, I guess I'll have to hide them when I do.

There are several things I want 52 cans of and I'm not there yet, except maybe green beans, corn and chopped tomatoes. One thing I want 104 cans of though (twice a week) is canned chicken, last count I'm up to 74 cans. I eat canned chicken frequently, especially while losing weight.

Judy

We eat a lot of chicken also. Our issue was that we would get chickens from Sams. This did nothing for our stocking of the pantry. We have been working on that aspect. Thus the reason for the modification. We took an entire room to make the pantry. The room was 12 by 12. The shelves are a pair of 2*8 and 2*10 next to each other. It gives us the space for a box of quart jars. We think once we are done, we can store 12 months of food with easy access.

 

[nomifyle]

There is no way I have room for my LTFS in my pantry. Its been in a crappy shed and my plan is to move it to my climate controlled she shed. That along with what I put up myself in one gallon paint cans, I have over 100 cans of those. I've checked on some of the food and its still fine after 10 years of mostly being stored in a hot shed.

Lately I've been buying a little bit of LTFS and using some of it regularly, especially onions. I look for the best price, so I'm ordering from different sources. One thing I've also gotten lately is dehydrated shredded potatoes. We don't eat much in the way of potatoes, but I like the idea of having some on hand.

Judy

 

[summerthyme]

Your storage room looks great! If I may warn you, though... stacking home canned jars isn't advised... the pressure in the seals can break them down or stress them enough to brsak the seal, especialky with the cheap, thin sealing compound they use these days. If you are leaving the rings on, the risk is less, but it can still cause problems over time. If you have a choice, space your shelves just wide enough apart to hold a single layer of quarts or pints. If you have to stack them, put a shert of thin, rigid Masonite or similar material between layers, to prevent pressure ftom transferring downward onto jars in the lower tiers.

Summerthyme

 

[20Gauge]

There is no way I have room for my LTFS in my pantry. Its been in a crappy shed and my plan is to move it to my climate controlled she shed. That along with what I put up myself in one gallon paint cans, I have over 100 cans of those. I've checked on some of the food and its still fine after 10 years of mostly being stored in a hot shed.

Lately I've been buying a little bit of LTFS and using some of it regularly, especially onions. I look for the best price, so I'm ordering from different sources. One thing I've also gotten lately is dehydrated shredded potatoes. We don't eat much in the way of potatoes, but I like the idea of having some on hand.

Judy

We have a bit of that also. Good for storage

 

[Marseydoats]

20 Gauge, I love your shelves and the cat! Mom had heavy wooden shelves in the pantry when I was a kid and I climbed them like monkey bars.

 

[SouthernBreeze]

20Gauge, my pantry room is also 12x12!

I made a good run, yesterday, to add more to the pantry, even though, I'm having to store all new items in the laundry room. Pantry is full. I plan to fill the laundry room cabinets and shelves, before I start on the walled shelves in our bedroom. I'm not too crazy about using our bedroom for storage, but ya gotta do what ya gotta do.

I added....1 coffee, 2 cases of canned pinto beans, 4 cans lima beans, 1 mayo, 1 5lb cornmeal, 6 cans chicken, 2 cans roast beef in gravy, 2 DAK hams, 2 cases Ramen noodles, 1 lg box Bisquick, 2 large bottles pancake syrup, paper plates, 12 roll package of paper towels, and one large 24 roll package TP. I got a few of those items at Sam's which were on sale. The sale will continue through December 1st, so I plan to get two more runs before it ends.

 

[nomifyle]

20Gauge, my pantry room is also 12x12!

I made a good run, yesterday, to add more to the pantry, even though, I'm having to store all new items in the laundry room. Pantry is full. I plan to fill the laundry room cabinets and shelves, before I start on the walled shelves in our bedroom. I'm not too crazy about using our bedroom for storage, but ya gotta do what ya gotta do.

I added....1 coffee, 2 cases of canned pinto beans, 4 cans lima beans, 1 mayo, 1 5lb cornmeal, 6 cans chicken, 2 cans roast beef in gravy, 2 DAK hams, 2 cases Ramen noodles, 1 lg box Bisquick, 2 large bottles pancake syrup, paper plates, 12 roll package of paper towels, and one large 24 roll package TP. I got a few of those items at Sam's which were on sale. The sale will continue through December 1st, so I plan to get two more runs before it ends.

good haul, I'm buying the small cans 5 oz. of hams, there is more in these cans than in the cans of chicken, enough to season beans or to make a ham salad for a couple of sandwiches. I don't like the pull top cans of ham, I've had to throw several cans out. Plus with the Dak type hams one would have to have refrigeration to store left overs.

Judy

 

[20Gauge]

20Gauge, my pantry room is also 12x12!

I made a good run, yesterday, to add more to the pantry, even though, I'm having to store all new items in the laundry room. Pantry is full. I plan to fill the laundry room cabinets and shelves, before I start on the walled shelves in our bedroom. I'm not too crazy about using our bedroom for storage, but ya gotta do what ya gotta do.

I added....1 coffee, 2 cases of canned pinto beans, 4 cans lima beans, 1 mayo, 1 5lb cornmeal, 6 cans chicken, 2 cans roast beef in gravy, 2 DAK hams, 2 cases Ramen noodles, 1 lg box Bisquick, 2 large bottles pancake syrup, paper plates, 12 roll package of paper towels, and one large 24 roll package TP. I got a few of those items at Sam's which were on sale. The sale will continue through December 1st, so I plan to get two more runs before it ends.

I am no way close to filling our pantry.

 

[SouthernBreeze]

I am no way close to filling our pantry.

It just takes time. We've probably been doing it longer than you, that's all. Everyone has to start somewhere, and what you've done is impressive so far.

 

[20Gauge]

It just takes time. We've probably been doing it longer than you, that's all. Everyone has to start somewhere, and what you've done is impressive so far.

We keep adding. I figure it will be a life time project.

 

[SAPPHIRE]

Envious of your pantry!......…..

 

[nomifyle]

We keep adding. I figure it will be a life time project.

For me its been a way of life for a number of years.

We had to go the VA today so we stopped by a Dollar Tree. They had some Annie's soup, tomato and meat ball, I got all of each, only of few cans of tomato though. More Beef Stew, Chili and Beef Soup for DH, working my way to 52 cans, we use one I buy 4. Got a lot of hard candies, regular and sugar free.

Judy

 

[summerthyme]

You know, reading through the various replies brought my earliest "prepper" efforts. Bear in mind, we were dairy farmers and I was already growing most of our vegetables, as well as having our own beef and milk. And because of living in snow country with an irregular income, I was in the habit of driving 80 miles to the nearest decent sized city and filling the vsn with staples and basic supplies at restaurant supply stores.

But evenso, around 1980, shortly after our third child was born, I began getting strong "nudges" (what I call strong impressions that- after prayer and reflection- I'm sure are from God) to stock up on things we couldn't produce. My first "prrp area" was a single large drawer under our bed. It mostly had OTC medicines, toiletries, and extras of stuff like aluminum foil.

It probably would have been useful, but man... I'd be scared to death to try to survive for an extended period of time on what we had then! (Although our youth and strength maybe would tip the scales, anyway!) But you've got to start somewhere.

But I've also simplified and reduced some parts of the food storage, especially. I'm still planning on feeding 12 peopke for as long as necesary... if it gets that bad, even the spoiled city kids will be back on the farm! But with only the rwo of us eating here regularly (and even the days of them "shopping" at home before heading bavk to college) I just can't rotate canned fruits, veggies, etc fast enough... so, I've stopped trying to stay stocked to the point that our diets wouldn't have to change. We'd still get sufficient calories, protein and macronutrients, but it probably won't be fancy. So? Folks in the 1800's often ate some version of cornmeal mush or beans for every meal of every day!

The one thing I have learned is that inventory control is vital. If you don't stay organized, you'll either end up with too much of something (which you don't have room for, and you could have used the money elsewhere) or you discover you don't have baking powder or the ingredients to make it, after you discover that your #10 cans of pancake mix have all exploded, and you have to start from scratch!

I haven't mentioned this book in awhile. Making The Best of Basics by James Talmage Stevens. It's in its 20th edition, or something, but used older copies are just as useful and can be found cheaply. It's loaded with charts,mand discusses monthly/yearly food needs based on sex and age. (Hint: teenage boys need more nutrients and calories thsn anyone except nursing mothers). It may scare you silly, or maybe it can let you give a sigh of reluef and relax a bit.

Summerthyme

 

[20Gauge]

For me its been a way of life for a number of years.

We had to go the VA today so we stopped by a Dollar Tree. They had some Annie's soup, tomato and meat ball, I got all of each, only of few cans of tomato though. More Beef Stew, Chili and Beef Soup for DH, working my way to 52 cans, we use one I buy 4. Got a lot of hard candies, regular and sugar free.

Judy

I do realize it is a way of life. Getting into prepping has changed our view of the world and how it works. Hopefully a more realistic view and not just a hopeful view. I am the type to like to put things to bed and start the next project. I am beginning to realize that the pantry will not be one of them.

 

[20Gauge]

You know, reading through the various replies brought my earliest "prepper" efforts. Bear in mind, we were dairy farmers and I was already growing most of our vegetables, as well as having our own beef and milk. And because of living in snow country with an irregular income, I was in the habit of driving 80 miles to the nearest decent sized city and filling the vsn with staples and basic supplies at restaurant supply stores.

But evenso, around 1980, shortly after our third child was born, I began getting strong "nudges" (what I call strong impressions that- after prayer and reflection- I'm sure are from God) to stock up on things we couldn't produce. My first "prrp area" was a single large drawer under our bed. It mostly had OTC medicines, toiletries, and extras of stuff like aluminum foil.

It probably would have been useful, but man... I'd be scared to death to try to survive for an extended period of time on what we had then! (Although our youth and strength maybe would tip the scales, anyway!) But you've got to start somewhere.

But I've also simplified and reduced some parts of the food storage, especially. I'm still planning on feeding 12 peopke for as long as necesary... if it gets that bad, even the spoiled city kids will be back on the farm! But with only the rwo of us eating here regularly (and even the days of them "shopping" at home before heading bavk to college) I just can't rotate canned fruits, veggies, etc fast enough... so, I've stopped trying to stay stocked to the point that our diets wouldn't have to change. We'd still get sufficient calories, protein and macronutrients, but it probably won't be fancy. So? Folks in the 1800's often ate some version of cornmeal mush or beans for every meal of every day!

The one thing I have learned is that inventory control is vital. If you don't stay organized, you'll either end up with too much of something (which you don't have room for, and you could have used the money elsewhere) or you discover you don't have baking powder or the ingredients to make it, after you discover that your #10 cans of pancake mix have all exploded, and you have to start from scratch!

I haven't mentioned this book in awhile. Making The Best of Basics by James Talmage Stevens. It's in its 20th edition, or something, but used older copies are just as useful and can be found cheaply. It's loaded with charts,mand discusses monthly/yearly food needs based on sex and age. (Hint: teenage boys need more nutrients and calories thsn anyone except nursing mothers). It may scare you silly, or maybe it can let you give a sigh of reluef and relax a bit.

Summerthyme

I like the point of knowing you have everything needed to make some thing. We are constantly looking a what we eat and if we make it from scratch, we run a list of everything needed to make it from jars to what ever. We then start stocking those items. Nothing worse than wanting to make some thing and realizing you are missing a basic ingredient.

 

[SouthernBreeze]

You know, reading through the various replies brought my earliest "prepper" efforts. Bear in mind, we were dairy farmers and I was already growing most of our vegetables, as well as having our own beef and milk. And because of living in snow country with an irregular income, I was in the habit of driving 80 miles to the nearest decent sized city and filling the vsn with staples and basic supplies at restaurant supply stores.

But evenso, around 1980, shortly after our third child was born, I began getting strong "nudges" (what I call strong impressions that- after prayer and reflection- I'm sure are from God) to stock up on things we couldn't produce. My first "prrp area" was a single large drawer under our bed. It mostly had OTC medicines, toiletries, and extras of stuff like aluminum foil.

It probably would have been useful, but man... I'd be scared to death to try to survive for an extended period of time on what we had then! (Although our youth and strength maybe would tip the scales, anyway!) But you've got to start somewhere.

But I've also simplified and reduced some parts of the food storage, especially. I'm still planning on feeding 12 peopke for as long as necesary... if it gets that bad, even the spoiled city kids will be back on the farm! But with only the rwo of us eating here regularly (and even the days of them "shopping" at home before heading bavk to college) I just can't rotate canned fruits, veggies, etc fast enough... so, I've stopped trying to stay stocked to the point that our diets wouldn't have to change. We'd still get sufficient calories, protein and macronutrients, but it probably won't be fancy. So? Folks in the 1800's often ate some version of cornmeal mush or beans for every meal of every day!

The one thing I have learned is that inventory control is vital. If you don't stay organized, you'll either end up with too much of something (which you don't have room for, and you could have used the money elsewhere) or you discover you don't have baking powder or the ingredients to make it, after you discover that your #10 cans of pancake mix have all exploded, and you have to start from scratch!

I haven't mentioned this book in awhile. Making The Best of Basics by James Talmage Stevens. It's in its 20th edition, or something, but used older copies are just as useful and can be found cheaply. It's loaded with charts,mand discusses monthly/yearly food needs based on sex and age. (Hint: teenage boys need more nutrients and calories thsn anyone except nursing mothers). It may scare you silly, or maybe it can let you give a sigh of reluef and relax a bit.

Summerthyme

Thanks for your thoughts, ST! I've learned so much from you over the years about prepping. Being organized, eating what you store, and rotation are the three biggest things I learned! I'm always grateful for your knowledge!

Being organized is a trait of mine. I can't stand messy. It's easier to find what I need on a regular basis if everything is in it's place. We eat out of my pantry, so I only store what we eat. When I plan for a meal, I just walk into the pantry room, and pull out everything I need. I don't store anything just for the sake of having food in case of an emergency. Always what we already eat. Variety of food so as not to get food fatigue is important, too. If something isn't on my shelves, it's in my freezer. Everything, almost, is on a year rotation. Now, I'm starting on a two year supply, but I don't want to get too far ahead. I also date everything so I can always know what is the oldest to the newest.

CaryC and I have been doing this since 2008, so it's taken us this long to build up to what we have. As long as we have the means available, we will continue to keep adding to our food stores. Buy, use, and restock. It's a cycle.

 

[summerthyme]

I like the point of knowing you have everything needed to make some thing. We are constantly looking a what we eat and if we make it from scratch, we run a list of everything needed to make it from jars to what ever. We then start stocking those items. Nothing worse than wanting to make some thing and realizing you are missing a basic ingredient.

Agreed! We very rarely use any sort of packaged foods. My kids used to rag on us by saying, "mom cooks from scratch; she starts supper by going out and digging the potatoes"! They were right, too!

So, stocking the ingredients is just second nature. I do have "convenience" type foods in the preps...in a Schumer event, there are definitely going to be times when putting a meal together from scratch isn't going to be practical or possible. I can up a lot of "heat and eat" meals, or ingredients... for example, a pint of beef and gravy, plus a pint each of canned potatos snd carrots will make a filling meal for 4. And they can be eaten straight from the jar if necessary.

For folks who don't usually cook the basics from scratch, I'd suggest making sure you have a couple *basic* cookbooks! Also, stuff like Bisquik is really handy, but it doesn't last forever (especially if you don't repack it in glass or mylar with O2 absorbers). The baking powder component gets weaker as it gets older. However, it's very simple to make (I make a version using butter and keep a 2 quart jar in the fridge). There are plenty of recipes for a homemade clone (I found one for "Master Mix" from a cooperative extension source 30 years ago) and also plenty of recipes for using your own mix. Before Y2k, I printed out several notebooks full of recipes like that, as well as "clone" recipes for certain processed foods we do normaly purchase... Miracle Whip, salad dressings, other condiments.

These days, most people don't have cookbooks OR ingredients... if the Schumer hits the fan, it's going to get very ugly, very fast.

Summerthyme

 

[20Gauge]

Agreed! We very rarely use any sort of packaged foods. My kids used to rag on us by saying, "mom cooks from scratch; she starts supper by going out and digging the potatoes"! They were right, too!

So, stocking the ingredients is just second nature. I do have "convenience" type foods in the preps...in a Schumer event, there are definitely going to be times when putting a meal together from scratch isn't going to be practical or possible. I can up a lot of "heat and eat" meals, or ingredients... for example, a pint of beef and gravy, plus a pint each of canned potatos snd carrots will make a filling meal for 4. And they can be eaten straight from the jar if necessary.

For folks who don't usually cook the basics from scratch, I'd suggest making sure you have a couple *basic* cookbooks! Also, stuff like Bisquik is really handy, but it doesn't last forever (especially if you don't repack it in glass or mylar with O2 absorbers). The baking powder component gets weaker as it gets older. However, it's very simple to make (I make a version using butter and keep a 2 quart jar in the fridge). There are plenty of recipes for a homemade clone (I found one for "Master Mix" from a cooperative extension source 30 years ago) and also plenty of recipes for using your own mix. Before Y2k, I printed out several notebooks full of recipes like that, as well as "clone" recipes for certain processed foods we do normaly purchase... Miracle Whip, salad dressings, other condiments.

These days, most people don't have cookbooks OR ingredients... if the Schumer hits the fan, it's going to get very ugly, very fast.

Summerthyme

We bought a 70s version of the Joy of Cooking. It is great for detailed recipes on how to make from scratch. It even has how to skin animals. LOL

 

[nomifyle]

A couple of years ago I went through my huge collection of cook books and gave all the fancy type books (that I'd never used anyway) to my oldest son who is a wonderful cook. I kept all the basic cook books that I've always used. Now a days I often search for a recipe online and print it out, but my cook books are always my favorites.

When both my sons got married I bought each daughter in law the "Joy of Cooking". I doubt the appreciated it, the younger son's wife doesn't cook much and older son is divorced. His new lady friend doesn't cook at all. Both families have bare pantries and eat out or take out frequently. Although both sons cook, and iron. I doubt my youngest son's wife's hand has ever held an iron, the older son's lady likes to iron, go figure.

Judy

 

[20Gauge]

A couple of years ago I went through my huge collection of cook books and gave all the fancy type books (that I'd never used anyway) to my oldest son who is a wonderful cook. I kept all the basic cook books that I've always used. Now a days I often search for a recipe online and print it out, but my cook books are always my favorites.

When both my sons got married I bought each daughter in law the "Joy of Cooking". I doubt the appreciated it, the younger son's wife doesn't cook much and older son is divorced. His new lady friend doesn't cook at all. Both families have bare pantries and eat out or take out frequently. Although both sons cook, and iron. I doubt my youngest son's wife's hand has ever held an iron, the older son's lady likes to iron, go figure.

Judy

The wife cooks and does well at it.

I do the sewing and ironing. I am just better at it. She would be happy to do it, but prefers that I do so we look out best.

 

[SouthernBreeze]

Growing up, Mom never bought packaged foods. We lived on a farm, and everything was made from scratch. I do buy some packaged foods for convenience, but learning from Mom, I know how to cook from scratch. I've got lots of cook books, too, but I usually stick with family favorites that have been handed down through the years.

As far as Bisquick, I do buy boxes of that, and store them in my freezer along with flour and cornmeal. I use it to make pancakes only, but have a family recipe to make them from scratch as well. It's just for convenience. I like to save my flour for making breads, cakes, cookies, and biscuits.

 

[Illini Warrior]

http://www.survivorlibrary.com/index.php/8-category/34-library-cooking and cookbooks


if you ever get curious about the pre-microwave cooking days >>>>>

 

[Freeholder]

Summerthyme, my kids used to rag on me - “Mom makes us eat weeds!” I did, too! And even the one who to this day hates vegetables, at least knows that she could find some food by foraging if she had to. (She also keeps a well-stocked pantry, and she and her hubby both cook from scratch. She is also the one who used to make baked goods for our farmer’s market booth - bread, pies, cookies, and she would get up at three am on Saturday mornings to make doughnuts so they would be fresh for our booth! We seldom took any baked goods home afterwards.)

Kathleen

Kathleen

 

[ReneeT]

My favorite cookbook - passed down from my Mama - is a WWII era Woman's Home Companion. I purchased a copy at auction prior to Mama's passing, but now use her copy.

Page 9 of the book contains this:

"Wartime Postscript
As this edition goes to press, our country is still at war. Rationing is in force, and shortages of many foods have developed. In a fine spirit of patriotism American homemakers have adapted themselves to the changes..."

I've gotten a bit lazy with my cooking - Hubby cooks Sunday and Monday, and I cook or prep on the days I don't work; the rest of the time we eat the leftovers from those days. It was hard to adapt my cooking to being just the two of us.

My grandsons forage the yard and gardens - I had to keep all the Poke chopped back for a few years until they were old enough to understand the berries were poison, but they are old enough now to leave it be.

 

[summerthyme]

I love some of the Depression and wartime cookbooks!

My favorite "basic" cookbooks are all published by Farm Journal, and probably all out of print. But they had a general "Farm Journal Cookbook", and then several others ("Blue Ribbon Desserts", a Canning and Freezing book, etc)

I like them especially because they call for basic, staple foods... almost no, "add a can of Campbell's soup" or "use this cake mix" baloney. They also call for foods which are grown and produced in the US. It's mostly good, basic, "stick to your ribs" cooking that kept farm men well fueled for 14 hour days, at a time when supermarkets were still rare in the rural areas, and many women kept big gardens.

James Beard's "American Cookery" was my first basic cookbook... he even has recipes for wild game. Plus lots of fascinating historical notes.

For baking, it's hard to beat the amazing hardcover cookbooks put out by the King Arthur Flour company. They include tons of basics... how and why things work in the chemistry of baking. And every recipe is carefully tested in their test kitchens... something lacking WAY too often in the recipes posted all over the internet!

I'll admit that I rarely dig out most of these cookbooks... I use my 3 ring notebooks full of recipes that have been popular over the years, and if I need to dig up a recipe for something new, I'll use the internet. But there *are* problems with many internet recipes... an absolutely fabulous for baked beans has become one of our all time favorites... I make huge batches and can them, using up some of the older dry beans in the food storage. But if I had made it as I found it on the 'net, I don't know if the chickens would have eaten it... it called for what I considered to be an insanely high amount of Tabasco sauce. I started low and added it to taste, and ended up using ONE EIGHTH of what the original called for! It still has plenty of zing... but if I'd have used the specified amount, you wouldn't have tasted anything except HOT!

And I've seen many other recipes that my experience and knowledge of food science tells me to not even bother wasting my time making them as printed... it's obvious that many of them haven't been tried by whoever posted them.

So, I do see value in keeping at least a few "tried and true" cookbooks on the shelf... there may come a time when the internet isn't available. Or you may find yourself stretching your prepped food supplies, and can't afford to waste valuable food trying a recipe that may not work.

Summerthyme

 

[Digger]

Our lumber order arrived for the barn this morning. We are closing in the pole barn and fixing some issues. We will go pick up the sheet iron for the sides and ends today. I hated to spend that much money, but it has to be done.

It has turned cold. We had about 2 weeks of fall type weather. Some areas of our state have recieved almost 2 feet of rain over the average. Makes you wonder what winter will be like.

We are renting a lift to do the barn renovations. I plan to put gutter covers on our house while we have it. The front side of our house is 2 stories high on one side. We are getting too old for cleaning gutters all the time. We have lots of trees, which is great in the summer. But when the leaves start falling,the gutters fill up fast.

 

[20Gauge]

We are having a wet fall. The garden is starting to bloom once again. I hadn't expected that.

 

[SouthernBreeze]

Thank God, our drought is over, but we are now having winter temps early. Farmers around us still haven't got their cotton and soy beans in yet, because of wet fields.

 

[nomifyle]

Several years ago I bought a copy of "Women's Home Companion" cookbook for myself and my mother. She loved it because it was from her generation. I loved it because I love things from the era. I made sure my copy of Joy of Cooking was published before microwaves became common. I have never used a microwave to cook food and now only use if to warm food, mostly for DH. I didn't have a microwave for a long time and only have one now because of DH.

My children were raised on scratch cooking, my only downfall was boxed mac and cheese, mainly because that's what my mother used when I was growing up. LOL, I'd never had cooked from scratch mac and cheese until I was well into adult hood. I think I only cooked it a couple of times and never did again because its one of things that would have made me fatter that I would never cook. Hence, I never learned to bake or deep fry things and when I try now (rarely) they fail. They probably fail because my subconscious knows they are bad for ya.

Yesterday I had to go to town to put gas in my van and went to Dollar Tree, LOL, but did not tell DH, stuff is still in the van.

Judy

 

[SouthernBreeze]

Cary's mom gave me her cookbook that she brought with her from Germany. It was written pre WW2. Cary loves German food, but has to do the translations. Everything made from scratch.

90% of all my cooking now, and in survival storage, will be cooked from scratch. But, I will use prepackaged food just for convenience sake when necessary. I like the boxed Betty Crocker box potato mixes, and have stored boxes of the Hamburger Helper type mixes as well. Boxed mac and cheese is something that Cary nor I like. Homemade is the only way to go with that. I don't recommend eating prepackaged food for every meal, but from time to time, it's not going to hurt anyone as long as your body can handle it.

No microwave cooking here. It's only used for warming things like a cold cup of coffee. The only reason we bought one in the first place was so that Cary could use the microwave popcorn. Now, he doesn't do that. It's one of those appliances that I could live without if necessary.

 

[nomifyle]

On the microwave issue I can see a place for it in a grid down situation, not for anything regular, but quick warming up, ugh, in times like that we have to do the best we can.

Recently I realized I have very little pasta/spaghetti sauce, so I picked up 6 cans yesterday. I did see some Hunts in smaller pop top cans which they must be switching to. I'll have to stock up on the original size cans with the the solid tops, they are about a dollar most everywhere. So I have 6 cans, only 46 cans to go. Now to start using one can a week.

We just had two wild pigs butchered, only three half bags. Cost was $147 because the processor charges $20 to skin, we may have to try doing that ourselves. I lived in the city all of my teenage and adult years, only having those formative years of country living to fall back on. I watched a pig being skinned a few years ago and it didn't creep me out, so I guess I could help.

We butchered a 500 pound pig that we raised in April 2018 and have not eaten much of it except for the sausage. We got a lot of steak with the bone in and I could never get it tender. Yesterday I took a large portion of the pork to a cousin that is disabled, I told her it was tough and how long it had been in the freezer, but she's an experienced country cook and she said she could get it tender. Most people around here will not eat pork that has been in the freezer more than about 6 months or less. But it you are short of food and money (which most are not) you'll eat what you can get and be proud to get it. If this had been all we had I would have figured it out, but I was glad to share. This lady has her hands full, her husband is my cousin and he had a bad stroke a few years ago. I have other foods besides the pork to share.

Judy

 

[SAPPHIRE]

a very kind gesture, nomifyle……..yes, my two sons turn up their noses at a can 2 yrs. past it's best buy.....nothing wrong really......bet they take it when the option is go hungry...

 

[ivantherussian03]

Oddly, I was reading several cookbooks over the weekend:Irish Country Cooking,Soup, Betty Crocker Soup and Stew.

I am tending to house while waiting for river to freeze. A week of ice storms have glazed everything over. The airport is shutdown. The store is already low on food. I am going tomorrow to buy last of milk, bread, and oatmeal.

Other I am doing odd jobs, sharpen knives, defrosting and organizing freezers, etc.