Well Irene has come and gone, leaving destruction in her wake. Millions of lives have been disrupted, vacations ended early, homes destroyed by flooding, infrastructure damaged. I am in Kentucky, so I didn't suffer any issues from the hurricane, but it has opened the eyes of some people regarding the necessity for emergency preparedness.
I saw a commercial on CNN suggesting that people should have a 72 hour bag together "just in case". It was great! My family thinks my cousin and I are kind of crazy for storing food to prepare for market instability/disruption. Now I have to tell you, my cousin has a better handle on this than I do. Our life circumstances are different and she is able to invest in her food storage on a much larger scale than I am. And with both hubby and I out of work, we have had to rely on ours more than she and her family have. But boy am I glad that I have purchased and stored up.
So this week, I am blessed to have my Angelfood in the freezer. We had burgers and fries (AF) yesterday with fresh garden tomato. We grilled pork chops (AF) and had mashed potatoes and green beans (AF) the night before. And tonight I opened the 2lb package of chicken breasts (AF) and made some awesome soup (one of 3 chicken breasts, 3 potatoes diced up, and a bag of frozen veggies[AF]) and corn bread (AF).
Now you may not know this about me, but I have a very specific idea of what corn bread is supposed to taste like. Growing up we always used water ground white corn meal. Mom make baked corn bread with buttermilk and an egg that was just to die for! Fish was always accompanied by scalded corn bread (boiling water, corn meal, and an egg). It tastes very differently than yellow corn meal, and I was an adult before I ever tasted corn bread with actual corn kernels in it.
But tonight I have found a way to enjoy yellow corn bread! Not having any fresh milk, or buttermilk, in the house, I used a Jiffy corn bread mix (courtesy of a previous Angelfood purchase), an egg, 1/2 a cup of Magic Mix, and enough water to make a batter. Oh my... its a little sweeter than any corn bread I ever made but it was a real hit here. Hubby crumbled it up into the soup and was mightily impressed. I bet we do this again!
Seems like whenever we are pressed for funds I turn to soup making. Yes its a comfort thing, but its also excellent food thrift. All the left overs can go into the pot and with a little love from seasonings and some broth you have a wonderful meal. I am going back to youtube to check out the dehydrate2store lady's videos on crockpot soups from dehydrated food. I think I need to be looking at what should go into the dehydrator since we have such lovely weather (I load it up and plug it in outside so the heat doesn't tax the AC in the house).
