DAYS 14-16 of the 30-Day No Grocery Shopping Challenge have flown by!
I’ve been working in the garden for the past few days, trying to get it cleaned out from being overtaken by weeds this summer.
I was excited to discover among the weeds that the turnips, radishes, beets, and carrots had self-sown and are coming back up from the spring planting! We were able to harvest some carrots and radishes yesterday to enjoy sliced and fresh.
We lost power for a while Friday night. I was making plans in my head on how I would cook breakfast in the morning without electricity. Fortunately, by the time I woke up Saturday morning the power had been restored. But it was comforting to know that had it not been we still would have been able to cook over our rocket stove without any trouble.
I feel like I haven’t delved much at all into our emergency food storage! Even though we’ve definitely been using quite a bit of Thrive foods, we’ve mostly been working through the food in the pantry and freezer still. Who knew there was so much food in there!
I kinda look forward to cracking open more cans of freeze dried stuff that we’ve never used before… like spinach and squash… to see what we think. Thrive Life has a cookbook that I’d like to try more recipes from.
By the way, I’m glad to report that my nausea and headaches have gone away since I’ve stopped drinking the instant milk. I use Thrive instant milk on a regular basis in my baking, but I don’t ever put it in my coffee. I think going forward I’ll save the instant milk for cooking only.
I’m really missing convenience foods. It takes a lot of time to prepare so many meals from scratch. And then there are all the dishes to wash. There is so much work to be done in the garden, but I feel like I have to spend an unbalanced amount of time in the kitchen making sure we’re all fed first. I’m constantly in awe of how our pioneer ancestors did it.
We’ve been helping to take care of a neighbor’s mini farm for the past couple days so I was able to get some fresh eggs to cook with. The powdered eggs have been working great for breakfasts, but nothing beats fresh!
I think what I’ve realized most over the past few days has been how much time and effort goes into cooking meals from scratch-scratch. Emergency cooking is even more time consuming than regular “from scratch” cooking because if you want milk you have to make it first, if you want cheese you have to rehydrate it first, if you want flour you have to grind it first. All of the most basic ingredients have to be prepared before you can even begin putting a recipe together.
It takes a lot of time and energy to prep meals. I can see how it would be easy to become malnourished in a long term emergency situation, even if you have food. You really have to make sure meals are prepared before you get hungry again or you risk losing the motivation and willpower to continue cooking well-balanced meals. Especially if you’re exerting a lot of energy in other ways that you may not be used to, such as trying to garden on a large scale.
Here’s the breakdown of Days 14-16 challenge meals:
Scrambled Freeze Dried Eggs
Turkey bacon (from the freezer)
Toast and jelly
Fried fresh eggs
Chicken salad (leftover chicken) on buns
Salmon on crackers
Thrive banana slices
Bagels with honey
Chicken, mashed potatoes, canned corn
Chicken, grits, green beans
Random leftovers from the week
We’re halfway through the month! Two more weeks of the challenge to go. It’s gonna get more interesting from here, I’m sure. What tips have you gleaned from this experiment so far?