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Day Three, Monday, was a quiet day. I had to go to town for a doctor’s appointment, so I didn’t plan on cooking or baking today. We usually buy in bulk locally and from Azure Standard Bulk and Natural Foods, and stocking up has been our regular shopping routine for many years. However, we do purchase some items every month, such as fresh produce, cheese, eggs, chips and items we cannot store well or are too expensive to buy large quantities of at one time. Because we were not able to purchase ahead for this time of living from our storage, there are things we will run out of before we can buy them again. This is a good thing for me (in a twisted sort of way) because one of my strategies has been to have layers of storage (fresh, dehydrated, canned, frozen) and to have backups and substitutes for items we cannot store well. Knowing this helps me to plan our meals and what we will use when other items are used up.
Here are the links if you missed Day One or Day Two of this series.
Day Three
Kitchen:
Removed 2 whole chickens from the freezer to thaw for our weekly chicken and matzah ball soup Sabbath meal on Friday night.
Removed 3 homemade whole-grain pizza crusts from the freezer to thaw.
Removed 2 smoked mozzarella cheese packages from the freezer to thaw.
Removed cooked garbanzo beans from the freezer to thaw.
Beauty:
Before leaving for the appointment, I made and applied a dry shampoo to my hair. Thanks to Wellness Mama for the idea, I mixed equal parts of arrowroot starch and dry cocoa powder and applied it gently to my scalp with a makeup brush. I combed it through my hair and minimally styled my hair by pulling back one side with a decorative clip. When I got home, I washed my hair in the shower using baking soda and water. Before bed I lightly spread virgin coconut oil over my face to moisturize.
I used my homemade deodorant: 1/2 cup virgin coconut oil, 1/3 cup arrowroot powder, 2 Tablespoons baking soda and 3-4 drops of lemon essential oil. I have the coconut oil softened and then mix in the dry ingredients. I start by adding the baking soda and then slowly add in the arrowroot until the texture is stiff, adding in more arrowroot as necessary. When it is the texture I like, I mix in the essential oils. I mix and store this in a small covered container and store at room temperature. The essential oils I use are Heritage Essential Oils (a non-multi-level-marketing company).
Menu
Breakfast
We are a weird bunch. We get up late and sometimes do not eat breakfast food for breakfast. Son ate a mixture of the beef and noodles AND chili from yesterday. I had beef and noodles, daughter had a bagel and hubby had toast.
Lunch:
Leftover Matzah Ball Soup
Supper
This is a fend-for-yourself supper. Each one will see what they can find to eat, and eat it. 🙂 There are sandwich fixin’s, homemade bread, sprouted wheat tortillas, salad, soups, chili, bagels and gluten-free waffles to name just a few items available.
Thoughts
I must confess, I am fighting the urge to order from our co-op (Azure Standard) since our order cutoff is tomorrow and by now,(the night before cutoff) my order is completed and I am excited about receiving it. It is an usual feeling NOT to be ordering! There are items I need and use monthly, but we will use what we have on hand and replace the food storage when we are able. The family has been good about my not purchasing the items they like and have grown accustomed to, but the items are definitely wants and not needs. I know we will miss having these on hand, but it is good to know we can certainly eat well without them, or make homemade versions using our own foods on hand.
Homemade chili and corn
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