Yes! Owning all the gear but never developing a deep understanding of how to use it or the limits is a big one I think. My advice..take it out of the box. Also, work on your skills. I’ve been inspired by my Sons who work on skills in Boy Scouts.
Saving seeds from the garden at the close of each growing season is one of my favorites. It doesn’t work with hybrid varieties but heirloom ones work well.
Great topic! I really like to have arrabiata pasta sauce and high end rigatoni pasta. I add fresh basil from the garden when available. It is simple, spicy and satisfying. I tried buying canned soups and raviolis but they are SO salty. One thing we utilize a lot since this whole pandemic/social isolating shindig went down is to buy parmesan blocks and lots of prosciutto. I use them to add to simple pasta with a good olive oil. Unless you freeze the cheese and meat, it doesn’t work for a longer solution. We’ve made a lot of focaccia bread while at home that only requires yeast, flour and olive oil and have used that to spread olive or mushroom tapenade on. The kalamata olives were jarred and we just minced them. As for long-term food stores, I’ve included seasoning packets for our rice and beans as well as spices. Not glamorous but hopefully flavorful.
Hello there, I just joined the prepared (yay!) and was trying to learn more about the above question that Haus Monkey had. Antibiotics are usually listed on SHFT lists but it seems they are non straight forward to acquire. I’ve read conflicting messages about pet med use for humans. If they make it into my first aid kit, I would also need to do the research on safe storage, use and efficacy. Do you have any guidance or ideas about a proper way to procure and store them? If this question is out of line, please remove at your discretion – I would like to be appropriate 🙂 Thanks.
