A while back on a forum I belong to there was a monthly post with some of the things below. At the end of January I would like to be able to say……….
I baked: a great batch of scones
I preserved: my kiwi harvest
I tidied: the laundry room
I deep cleaned: the washer and dryer
I purged: the yarn I will not use
I stockpiled: rice and beans
I handmade: a batch of soap
I mended/fixed: the loosen pieces on the little blue and white quilt
I planted: me vegetable garden plan
I harvested: maybe some herbs
I tried: ukulele lessons
I read: The fifth wave I switched to The Living by Matt de la Peña
I made a great meal of: all vegetables
I finally tackled: the treadle sewing machine The treadle is torn so I think I’ll work on the sock knitting board first
I was popping around some blogs about preparing a food store and ran in to the WeeHavyn blog and her ideas about creating a food store, not for the end of times, but for a cushion against unforeseen happenings – house problems, unexpected bills, illnesses.
The basic idea is to make a list of items and amounts and, each week, to purchase and store those item. I will also be using my store and replacing as need be.
I decided to use this week to take a look at what I already have in storage and figure out where my needs are.
We have quite a bit of flour stored away in canning jars – white, whole wheat, pastry. I dry canned and sealed it in the oven so it should be good for quite a while. We have about 35 quarts in total.
We also have a number of pints of tomato sauce – it looks like about 23 pints
My To Do List – from based on the article: 20 Items to Kick Start Your Food Storage Plan.
1. 20 pounds of Rice.
2. 20 pounds of Pinto Beans.
3. 20 cans of Vegetables.
4. 20 cans of Fruit.
5. 20 cans of Meat.
6. 4 pounds Oats.
7. 2 large jars of Peanut Butter.
8. 2 large jars of Tang or other powdered drink mix.
9. 5 pounds of Powdered Milk.
10. 5 pounds of Salt.
11. 10 pounds of Pancake Mix.
12. 2 pounds of Honey and 2 large jars of Jam.
13. 10 pounds of Pasta.
14. 10 cans or jars of Spaghetti Sauce.
15. 20 cans of Soup or Broth.
16. 1 large jug of Oil.
17. Spices and Condiments.
18. 5 pounds of Coffee or 100 Tea Bags.
19. 2 large bags of Hard Candies.
20. Mini LED Flashlight and Extra Batteries.
We had a lovely lunch this Christmas, moving the time up to 2:00 to get everyone back on the road to home before the temperature dropped.
The Julebord Menu
- Sliced Ham with Assorted Cheeses (Provolone, Havarti, White Cheddar)
- Beef and Barley Soup
- Assorted Breads from Great Harvest Bakery
- Assorted Mustards
- Smoked Salmon
- Brie with kiwi preserves
- Potato chips with assorted dips (Clam, Onion and Ranch)
- Egg Nog
- Apple Cider
- Grape Juice
- Blueberry Shiraz
- Assorted Microbeers
Tonight we celebrated my husband’s birthday and the Winter Solstice with a feast. Prime Rib with roast potatoes, Yorkshire pudding, gravy and green beans.
The Roast was a bone-in ribeye roast that I started at 450 for about 30 minutes and then lowered the oven temperature to 350 to finish to a perfect 160 internal temperature (we are not really rare meat people).
The potatoes were peeled, quartered and boiled then left to dry in the hot pan. After I took the roast out to rest, I scraped the potatoes with a fork, tossed them in some drippings from the pan and roasted them about 20 minutes at 375 while I cooked the puddings (they probably needed a hotter oven).
We had the meal with a little Prosecco, candlelight and my new Prime playlist,”The Boys of Christmas” (Michael Bublé, Harry Connick Jr., Bing Crosby and Josh Groban).
After supper, it’s time for a movie – Guardians of the Galaxy. I won a Rocket action figure last night at our lovely friends fantastic dessert party. Thanks you Harold and Heather!
Preheat oven to 300 degrees
- 1.5 cups coarsely chopped pecan
- 1.5 cups coarsely chopped walnuts
- 1.5 cups pitted dates, raisins, sour cherries and figs that have soaked in whiskey for several weeks
- 1 cup candied cherries and pineapple
- 1 t cinnamon
- 1/2 cloves
- 1/2 nutmeg
- 1/2 allspice
- 1/2 dried ginger
- zest from 1 orange
- zest from 1 lemon
- 1 T grated fresh ginger
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla extract
Put into a buttered and floured 8″ round pan. Bake for 1 hour 45 minutes.