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Continuing with our month-long (or more if needed) living from our storage. If you missed Day One, read it here. Remember:
This is not an experiment, challenge, or dry-run. It’s real life for us and I know many of you have been in similar situations. We had no warning before this emergency, and so we did NOT run out and stock up or prepare in advance. We will live off solely what we have on hand. That’s what makes this so interesting, we will see how our regular preparations will hold up without any warning, just like in real life.
Day Two was Sunday, a sort-of laid-back day.
Note: We use mostly organic products, so it’s not necessary to keep indicating each ingredient as organic, however, most of our purchased freeze-dried foods are not organic.
Day Two
Laundry:
Tide HE, baking soda and vinegar
Kitchen:
Filled 2 slow cookers with dry pinto beans that had been soaked overnight.
One slow cooker turned into chili, the other went in the dehydrator for food storage. (Spread cooked beans onto fruit leather dehydrator trays and load into dehydrator. Dry at 115 until the beans are completely dried and brittle.)
Cooked 2 pounds of gluten-free brown rice noodles
Removed 1 gallon of apple juice and one loaf of homemade whole wheat bread from freezer to thaw
Brunch
Gluten-Free Baked Waffles (see recipe)
Maple syrup
Supper
Vegetarian pinto bean chili with freeze-dried corn, salsa, canned crushed tomatoes, and organic spices from storage
Organic taco shells, warmed, from storage
Leftover slow-cooked grass-fed beef roast and broth served over rice noodles
Snack
Apple juice
Homemade popcorn made with red palm oil and butter
Homemade whole-grain or gluten-free baked waffles
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About Vickilynn Parnes
