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Wednesday, April 29, 2015

Food For Thought


Some—not all—of the people in my life look askance at the preparations I have made for the rainy.

I assume their normalcy bias assures them there is no need to prep. Therefore, I look like an alien from planet Cuckoo.

In some people’s minds, prepping is something “those Mormons” do and because there is religious bigotry against Mormons, anything that is attached to them is suspect.

...to some people.

I have learned a lot from my LDS friends.

That said, I do not aspire to have a year’s supply of food yet, or if ever.

Instead, I set an attainable goal of storing two months worth of food supplies and this year I achieved that. Next year, I plan to go to four months stored up.

Of course, it is a myth that all Mormons store a year’s supply of food. Many put away three months worth and call it good.

The LDS bottom line, though, is that having reserves of food just makes sense for everyone.

What should I stock up on?

A person can find everything on the Internet including the foods you should store up.

The problem with such a list is that it may not take into account what your family eats. For example, rice is a great food source that stores well, but if members of your family are not rice eaters, why stock up on it?

I can hear people saying “Well if SHTF happens and…” already, but the point is to consider mindfully what your family eats.

My daughter eats rice on rare occasion. She will eat beans on a rare occasion, but she would eat pasta three meals a day if I would let her.

Thus in my two-month stockpile, I have various pastas in reserve. Mindfulness, however, made me think about water. I have two months worth of drinking water, but I also have stockpiled two months of cooking water that I have stored in five-gallon jugs.

Deciding what to buy also opens the door to examining the nutritional choices we make.

One of the nutritious foods my daughter enjoys is tofu. Running to the store every time she wants tofu in her miso soup is silly when tofu is so easy to freeze and thaw.

I buy extra-firm tofu. I drain it. Dry it on cloth towels with some weight on top if it to squeeze out excess moisture. I wrap in plastic wrap. Date it. Freeze it. Done deal.

She also loves miso soup and miso paste stores for an eternity in the refrigerator. Miso paste can also be frozen, but I would suggest dividing down the paste into the proper amount for a pot of soup. PS making miso soup is easier than easy, though it has gobs of sodium in it.

The above is an example of mindful planning. Tofu is high in protein. Miso soup is high in antioxidants. Making it at home with non-GMO paste makes it safer to eat.

Cooking at home and freezing or canning your output takes time, but the mindfulness behind it ensures that the stockpile of food is (1) tailored to your family’s needs and (2) that nutritionally it is better too.


Usually, home cooked is actually cheaper too.  

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