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I noticed a shortage of toilet paper again at costco. It's not so much a concern for us. We have a bidet wand attached to all the toilets, so you can use anything to dry yourself after. Would highly recommend getting one!
We actually converted a bedroom closet into an extra pantry, to store extras for emergencies. Some of my British food I order through a store in California that ships it in. You just reminded me to put in my order for Christmas, before they're completely out of everything. Christmas won't be the same if I can't get my Sage & onion stuffing, and Christmas pudding!
We actually converted a bedroom closet into an extra pantry, to store extras for emergencies. Some of my British food I order through a store in California that ships it in. You just reminded me to put in my order for Christmas, before they're completely out of everything. Christmas won't be the same if I can't get my Sage & onion stuffing, and Christmas pudding!
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Yeah the 22 lbs of dark chocolate callets showed up today. 
. They said the white chocolate will be here on the 29th. So soon I will head downtown to the big big liquor store and pick up some specialty liquors and fortified wines and get some cheap brandy while I'm at it. (I make my own Gran Marnier)
I still have a good supply of vanilla extract from the time I bought a pound of vanilla beans. (I store them long term in bourbon...doing two things at the same time)
So...that's just about all the difficult things to get. Just need 30lbs of sugar and a 25lb bag of all purpose flour. (To go with another 10lbs) and about 8 lbs of powdered sugar...then it's just some nuts and coconut and oranges....and a few extracts...cream and butter seem to be flowing well...so...then it's up to wifey....she does packaging. I'm production and she is packaging and distribution.
. They said the white chocolate will be here on the 29th. So soon I will head downtown to the big big liquor store and pick up some specialty liquors and fortified wines and get some cheap brandy while I'm at it. (I make my own Gran Marnier) I still have a good supply of vanilla extract from the time I bought a pound of vanilla beans. (I store them long term in bourbon...doing two things at the same time)
So...that's just about all the difficult things to get. Just need 30lbs of sugar and a 25lb bag of all purpose flour. (To go with another 10lbs) and about 8 lbs of powdered sugar...then it's just some nuts and coconut and oranges....and a few extracts...cream and butter seem to be flowing well...so...then it's up to wifey....she does packaging. I'm production and she is packaging and distribution.
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BTW....
Perogie dough recipe
2C ap flour (unbleached is best but bleached is just fine)
½C hot water
3Tbs melted butter
1tsp salt
1 beaten large egg.
Mix it all up well and knead it for 5 minute minimum.
Let the warm dough rest for 20 minutes in plastic wrap or covered with damp towel.
Roll the dough out thin thin....think pasta thin. Use a bit of flour to keep it from sticking. Use a big biscuit cutter to cut them out and a bit of water on the edges to glue them shut after filling them. (Focus on keeping the air out of where the filling goes)
Boil them for a few minutes until they are cooked completely. (about 4 minutes) Then fry them in butter in a frying pan until brown. Sour cream, onions, chives, bacon bits....hey.... you can think about what you like on potato dumplings and improvise on your own.
Makes 24 large perogies.
Perogie dough recipe
2C ap flour (unbleached is best but bleached is just fine)
½C hot water
3Tbs melted butter
1tsp salt
1 beaten large egg.
Mix it all up well and knead it for 5 minute minimum.
Let the warm dough rest for 20 minutes in plastic wrap or covered with damp towel.
Roll the dough out thin thin....think pasta thin. Use a bit of flour to keep it from sticking. Use a big biscuit cutter to cut them out and a bit of water on the edges to glue them shut after filling them. (Focus on keeping the air out of where the filling goes)
Boil them for a few minutes until they are cooked completely. (about 4 minutes) Then fry them in butter in a frying pan until brown. Sour cream, onions, chives, bacon bits....hey.... you can think about what you like on potato dumplings and improvise on your own.
Makes 24 large perogies.
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okay, going back to the rice/beans/pasta conversations:
I can not stress how valuable a FOOD SAVER is.
Even for stuff that is dry goods/ longer shelf life. If it is something you think is going to be sitting on a shelf or in a box for emergency use such as bags of rice or dry beans it is still a good idea to place the bag into a food saver bag and give it a good, tight wrap. This helps to keep any extra protein (aka bugs) from making homes inside your food bags (assuming they were not there when purchased).
Many of the newer food saver models have a delicate option for things such as noodles, so it will suck out air and seal nice and tight with out crushing.
It has sometimes taken me a few times to get all the air out of my bags and sealed just right, and sometimes I'll find something in the freezer I thought was tight only to find it undone and have to redo it, so sometimes it requires practice practice practice. But I highly recommend if you haven't got one and want to store food long term to look into them.
I can not stress how valuable a FOOD SAVER is.
Even for stuff that is dry goods/ longer shelf life. If it is something you think is going to be sitting on a shelf or in a box for emergency use such as bags of rice or dry beans it is still a good idea to place the bag into a food saver bag and give it a good, tight wrap. This helps to keep any extra protein (aka bugs) from making homes inside your food bags (assuming they were not there when purchased).
Many of the newer food saver models have a delicate option for things such as noodles, so it will suck out air and seal nice and tight with out crushing.
It has sometimes taken me a few times to get all the air out of my bags and sealed just right, and sometimes I'll find something in the freezer I thought was tight only to find it undone and have to redo it, so sometimes it requires practice practice practice. But I highly recommend if you haven't got one and want to store food long term to look into them.
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This is a great thread, I hope the Lord will have mercy on those of us who don't buy beef at the auction, or can our own food to just take us in the first rapture, and all of you survivalist pros you won't have any trouble surviving a little tribulation that you have been prepping for.
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My wife has started making her own soap. For now we have to start from the pre-done soap base; we don't have enough space to do the lye/fat method.
https://pifito.com/
https://pifito.com/
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Another good idea to make what you get out of your food saver bags last even longer is to use a gas flush.... meaning getting all the oxygen out by flushing the food with nitrogen gas first before you vacuum seal them. So the tiny bit of air inside is not only dry but non oxidizing as well... keeping chemical reactions from happening for longer.
G
This is a great thread, I hope the Lord will have mercy on those of us who don't buy beef at the auction, or can our own food to just take us in the first rapture, and all of you survivalist pros you won't have any trouble surviving a little tribulation that you have been prepping for.
And IF we are smart enough to learn from history we know that there have been times of shortages and restrictions and during those times I'm sure the people cried out thinking it was the end and Lord please take us.........
yet decades later here we are having these sort of conversations.
I know one thing, if a person is ABLE to prepare and does not do so, that is foolishness.
Remember, 10 virgins went out with oil in their lamps to meet the bridegroom............
HE WAS A LONG TIME COMING.
Only half of them prepared for when the oil ran out.
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Between a fire place and burn pit, we get plenty of ash.......
now you've got the creative wheels in my brain pondering and wanting to do stuff.
Do you guys use any of this as homeschool lessons with your daughter?
Now I'm looking through the link you gave and it makes me want to try it out even more. I think my kiddos might like doing something like this too.
now you've got the creative wheels in my brain pondering and wanting to do stuff.Do you guys use any of this as homeschool lessons with your daughter?
Now I'm looking through the link you gave and it makes me want to try it out even more. I think my kiddos might like doing something like this too.
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If you really want to preserve food for the long haul then freeze drying is the way to go. The up front cost is a little high and the supplies add up also and then there is the cost of food on top of that.
There are also some foods that can't be freeze dried, but most can.
There are a number of the advantages one of which is if you freeze dry cooked items then you don't need to cook them again just add hot or cold water and when re hydrated it's ready to eat, a lot of things can be eaten without re hydrating. You can also buy de hydrated food, also very pricey.
There are also some foods that can't be freeze dried, but most can.
There are a number of the advantages one of which is if you freeze dry cooked items then you don't need to cook them again just add hot or cold water and when re hydrated it's ready to eat, a lot of things can be eaten without re hydrating. You can also buy de hydrated food, also very pricey.
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