As part of a week long experiment, the Wife and I have decided to test out our emergency food ration supplies. We will only eat what we have in the store room, our back up supply of food. The aim of this is to see if we have enough stockpiled, and also to test our culinary abilities, to see how many interesting and varied meals we can prepare from the basic ingredients. If a situation did arise, food would be not only a source of energy, but a source of psychological well being. No one wants to suffer from menu fatigue, mundane and relentless meals of rice with tinned tomatoes. One of the aspects that is important to me is to keep the emergency food as similar and familiar to our normal diet as we can. In a normal week, I would not eat rice more than once - so I would soon bore of rice by the third day. We also want to test the quality of the items stored. As we are prepping on a budget, we do not want to be stockpiling branded goods, yet, at the same time, we do not want to be eating crap. We started the experiment last night, and aim on eating from our emergency supply for the full 7 days. Hopefully, we will learn some valuable lessons and then further develop our store from there. We are assuming that we will need to eat this way if there is a blackout situation where we have no access to electricity, with a knock on effect that we are unable to purchase food due to shop and road closures. As we have a wood burning Rayburn, with 6 months of wood we are luckily able to cook in our normal manner without having to resort to a camping stove or Dutch oven. Also, we are carrying out this experiment in summer (apparently) so will have some fresh ingredients, such as herbs, onions, potatoes and eggs on hand from the garden and windowsills. We will be repeating this experiment in mid winter to see the difference in our home grown items. Main meal 1: Meatballs in tomatoe sauce, tinned carrots and instant mash. - All of which were Asda’s el cheapo smart price. We found this easy to prepare, heat up the meatballs and tinned carrots in the main oven whilst boiling water to rehydrate the packet mash. We found that adding a shake or two of soy sauce to the meatballs gave them a well deserved asian feel. Upon preparing the mash, we added lemongrass, mint, rosemary and basil (all of which was growing upon the window sill). Overall, a filling meal that was quick to prepare and didn’t taste too bad. We would give it a 6/10
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