Dried Applesauce and Fresh Muscadines. DAY 7 of the 30-Day No Grocery Shopping Challenge!

It’s Day 7 of the 30-Day No Grocery Shopping Challenge, and I have good news…

I found an extra bottle of ketchup in the back of the pantry! Woo-hoo!

Who knew ketchup could be so important?!

You know what’s also a good staple to have a lot of?

Maple syrup.

And as of today I’m completely out.

I made pancakes this morning in an attempt to use up the last half of an old bag of almond meal (terrible pancakes, by the way), and fortunately we had just enough syrup for all of us to have some. But that was all.

Real maple syrup is expensive…. that’s why we didn’t have much to begin with. Often we’ll put jelly or a homemade fruit syrup over pancakes instead because it’s cheaper.

But let’s face it. Nothing is quite the same on pancakes as real maple syrup. I’m gonna have to start watching sales to stock up.

I didn’t realize how spoiled my taste buds are!

Oh! Speaking of taste buds… I’ve found it interesting that my coffee has tasted better and better each morning. I’ve actually gotten used to that weird instant milk taste that initially put me off. It actually tastes good to me now!

I did get desperate yesterday for some cream, and decided to experiment with putting some coconut cream in my coffee. I’d found a small can of coconut cream in the cabinet so I chilled it and spooned some into my mug.

 

I hoped it would make my brew creamier, but it just tasted oily.

Our muscadine vines are loaded with grapes right now, which is such a blessing. The kids are free to gorge themselves on grapes all they want.

I also made some applesauce today from dried applesauce. If you’ve never seen what dehydrated applesauce looks like, here’s a pic:

All you do is add water and mix it up in a blender. And it really does turn into applesauce! A little tangy, and unsweetened, but good!

I actually ended up blending in a jar of store bought organic applesauce that we’d picked up at a discount store a while back. I had intended on returning it because it was literally like water, but using it to help rehydrate the dried applesauce actually worked out perfectly.

For lunch, my son Titus is learning about potatoes in his food science course, and his assignment today was to make potato fritters. Thank goodness we have boxes and boxes of potatoes in our kitchen from our garden! All he needed was some flour, a can of corn, and an onion- all of which we had.

We fried them in oil and dipped them in ketchup. They were delicious.

I love it when the kids cook. Although I did have to take over the frying part ’cause hot oil was splattering everywhere!

Here’s the breakdown of Day 7’s challenge meals:

Breakfast:
Almond meal pancakes, syrup
Hot green tea, honey
Coffee- sugar, instant milk

Snack:
Muscadines
Applesauce
Popcorn

Lunch:
Potato fritters- potatoes, flour, canned corn, onion, salt, pepper
Cornbread (leftover)

Dinner:
Black bean chicken chili- leftover chicken, dried green chilis, onions, black beans, chicken broth, spices, sour cream

 

How have you done for your first week of the challenge? What tips have you gleaned from me this week that you feel will be most helpful to you as you plan your own emergency food storage stash? Leave your comments below!

Kendra
About Kendra 1123 Articles

A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.

9 Comments

  1. So amazing how much different what you think it will be like verses what it actually is when doing it. I’m thinking doing this in the winter would be harder with out the garden & tree’s to use. I need to do more canning, running out of freezer room which makes it hard to find what I need. Thank you

  2. You might try making a substitute for the pricey Maple Syrup. Here are instructions based on Wardee Harmon’s recipe. Ingredients: 2 Cups Sucanat or Rapadura, 4 Cups Water, 1-2 teaspoons Maple Extract (to taste). Directions: Combine the Sucanat or Rapadura with the Water in a medium-sized pot. Bring to a boil, then reduce to a simmer. Stir frequently while simmering for 5 minutes. Remove from the heat, stir in the Maple Extract, and store in a covered container in the refrigerator. The mixture will thicken as it cools. This recipe makes 2-3 Cups of homemade Maple Syrup substitute. If you use Maple Flavoring instead of Maple Extract, you might need a bit more than 1-2 teaspoons to get the flavor you desire. If you wish, you can also add in a little Vanilla or Almond Extract for additional flavor.

  3. Again, so very glad you are doing this Kendra. I am learning a lot even though I’m not “participating”. I actually made up some apple butter yesterday and took the extra time to can it because of this challenge! Otherwise, I would have just frozen it because it is “easier”. But now we have a can to eat, and two cans in the pantry for later:) Thanks for the motivation….and I really need to just bite the bullet and buy a pressure canner….:)

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