I’ve seen the idea come up in conversations from time to time that acquiring food for long-term storage is pointless when you know you’re not going to live in any one place for very long. It’s a pain to lug it from house to house, and if you end up giving all that food away, you probably won’t have it long enough to need it, anyway. My perspective is a little different and comes from my experience with food storage overseas.
Before formula became widely available, women who couldn’t breastfeed because of medical issues were forced to find alternate means of feeding their infants. Which begs the question — what if, Heaven forbid — something happened that would send us back in time to this situation, whether permanently or temporarily? It’s not difficult to imagine a worst-case scenario that involves a hungry baby but no way to feed them. What can be done? How will we feed babies in emergencies?
Spinning your own yarn is a time-honored skill and also one that is enjoyable and practical. Here’s how to get started.
One of the best things about summertime is sitting on your front porch with a nice, cool, fruity drink in your hand: lemonade, watermelon smoothies, or even some old-fashioned soda pop. Lately, a different kind of drink has become quite popular in some circles: the shrub, a traditional, vinegary drink that was a favorite in Colonial times. I decided to experiment with making a cherry shrub using this simple recipe.
Cheese is one of those staples that many of us have difficulty doing without it. It’s a key ingredient in many things, from cheese and crackers to tacos and casseroles. But unfortunately, the kind of cheese we tend to buy from the grocery store in shrink-wrapped blocks isn’t made for long-term storage. What to do? Enter Freeze dried cheese.
