You Don’t Have to Be a Gourmet Chef to Cook With Food Storage

 You Don’t Have to Be a Gourmet Chef to Cook With Food Storage

One of the most common food storage questions, readers ask me, is “what do we do with all those grains and beans you suggest we store in our pantry”. This is a good question and one that I’m sure has been asked by many while facing their buckets of grains and wondering what to do next.

To be honest, when I started doing this, I asked the same, but with the help of several  good books, recipes and a bit of trial and error, I can now whip up a tasty meal from what most people, would think was a bucket of horse feed. It’s not at all difficult, so don’t be intimidated (or afraid to throw out a blotched batch of whatever you are making) all you have to do is start.

This is the main reason (aside from saving money) that I stress that you need to use what you store, so you can learn and know how to use what you have when needed. Never stockpile and think you’ll learn what to do with it “when you have to” do it now… You’ll gain confidence and a valuable skill.

Before listing my five favorite recipes here, I would like to suggest three books, that I think will be a great help to you when learning how to use and prepare these basic foods. 

The first book is “How to live on wheat” by John Hill this is a great book that I reviewed here. The other two books are by Peggy Layton Cookin’ With Beans and Rice and Cookin’ with Home Storage, these three books will help answer any questions you have about using basic foods from your pantry and are loaded with recipes that you can use in your kitchen.

Below are five of my favorite recipes  using foods from my food storage…

Cooked Pinto Beans

  • 2 cups of beans
  • 8 cups of water
  • 2 teaspoons of salt
  • 2 teaspoons of pepper
  • 1 tablespoon of lard (you can make your own lard)

Sort beans, wash and soak overnight. Beans can be cooked on the stove top, over an open fire or in a Crock-Pot or pressure cooker. Mix everything in an appropriately sized cooker and cook over heat until soft.
If I am going to be home all day I prefer the open fire, gives the beans a unique taste not found with the other methods. The fastest and most convenient way to cook pinto beans is with a pressure cooker.

Pinto Bean Cakes

  • 2 cups cooked pinto beans
  • 1 small onion, chopped (I like to use wild onions
  • 1/2 teaspoon salt
  • 2 tablespoons cornmeal
  • 1 tablespoon flour
  • 1 teaspoon chili powder

Press beans into a paste with a fork and add cornmeal, salt, flour and chili powder. Stir well. Add the chopped onion and mix until well blended. If the mixture is too dry, thin it with bean juice or a small amount of water. Heat a skillet and grease it with bacon drippings, lard or cooking oil. When the pan is hot, drop on the bean mixture by the spoonful and press each bean cake flat with a spoon or spatula. Brown and serve.

Corn and Bean Pone

Grind ½ cup of whole corn and ½ cup of pinto beans to the consistency of flour, combine in a bowl mixing well, add one teaspoon of salt and gradually add ¾ cup of boiling water. Melt enough lard to cover the bottom of the pan with a thin layer of grease, after the pan is greased, pour the mixture into the pan and blend with the grease.

The mix shouldn’t stand more than an inch thick in the pan to start, rising very little during preparation. (To make it rise like cornbread add two teaspoons of baking powder.) Bake at 350 degrees until done. The pone will develop a brown crunchy crust when done. This can also be fried on the stove top, like pancakes. I like to chop up a batch of wild onion and mix with the batter before baking this adds flavor and texture. Also makes a makes a good breakfast – for breakfast don’t add the onions and instead cover with maple syrup or add a little honey.

Wheat Sprouts 

Soak wheat in warm water for 24 hours, drain and pour the wheat into a large jar. Cover the mouth of the jar with a thin cloth or screen – sprouting wheat needs oxygen so be sure it can “breathe”.  Flood the jar three or four times a day, draining off any remaining liquid each time.

The wheat will start to sprout in about two-five days depending on the surrounding temperatures – when the sprouts have grown to 1/4 – 1 inch in length they can be used. The sprouts can be eaten raw or dried and ground into a flour then added to recipes and breads. Drying, reduces the vitamin content, so I prefer to eat the sprouts fresh.

With sprouts you can have fresh greens even in winter and they only costs cents per pound. Besides sprouting wheat you can also sprout other seeds and legumes such as sunflower, buckwheat, soy beans, mung beans, alfalfa, clover etcetera.

One of my favorite sprout recipes is from the afore mention “How to live on wheat”  is cooked sprout cereal - you’ll need, 4 cups freshly sprouted wheat, cook the sprouts for a few minutes or until they are soft. Add to a large bowl and add salt and honey to taste and cover with warm milk. Makes a nutritious breakfast or midday snack.

Simple Sourdough Bread

To make simple sourdough bread mix the following ingredients in a large bowl:

  • 2 cups whole wheat flour
  • 1 cup sourdough batter
  • ½ cup legume protein complement
  • 1 tsp salt

Knead dough thoroughly and allow to rise to about twice its original height. Bake at 350 degrees for about 45 minutes or until done.

Have you tried preparing food from your food storage? What worked best for you? What did you learn? Let us know in the comments.

Comments

  1. Listen there is nothing like a good pot of beans. They will more than keep you alive they are satisfying. I learned to cook beans from my mom, she could sure cookum’ good. She cooked hers longer than the soft stage till they had a rich bean soup. Oh! nothin’ like beans, tater’s and cornbread, YUM!

    • Ellen,

      Beans, tater’s and cornbread now that is a meal fit for a king, queen or just a country boy like me..

      • OhioPrepper says:

        When we buy a ham, we always get one with bone in. All of the scrap meat, fat and bone can be simmered in water for a bit and then used to make either ham and beans (I prefer navy or great northern beans), or ham with split peas. Nothing quells the appetite and warms the soul like these meals. Add a little corn bread or corn meal muffins on the side and it just doesn’t get any better.

        • When we have church dinners or funeral dinners I always ask for the ham bone and most of the time I get it. I take it home, bag it and freeze it until I am in the mood for some ham and beans. There is a funeral dinner on Wednesday, wonder if I will get the ham bone this time?

        • Split peas…

          mmmmm

          I put any pork product in my split peas. Fry bacon at the bottom of the pot. Add onions and garlic. Add spicy italian sausage or a diced ham steak (or both!). Add chicken broth and split peas. MMMM

  2. Ok, my favorite form of knead-free bread now starts with dried wheat berries, white or red. Grind into flour, enough for 3 cups. Mix with 1.5 teaspoons of salt in a large bowl.

    Bloom 1/4 teaspoon of instant yeast in 1.5 cups of warm (100 degree) water. Add a teaspoon of sugar, honey, orange juice, or something else sweet (this is optional, but gives the yeast a turbocharge) to the water, and stir with a fork until blended.

    Now pour the water mixture into the bowl with the wheat, and mix (with your hand or that fork from above) until combined. This should only take ten seconds or so, and the result will be STICKY. Cover the bowl and place someplace reasonably warm (70-80 degrees) for as long as you can wait, up to 12 hours. I find that 4-6 hours is usually plenty.

    Scrape the risen dough ball (it will fall a bit when you do this) onto a floured surface, and fold it twice on itself. Flour up a kitchen towel or piece of wax paper and wrap the ball loosely. Let it sit another two hours.

    Meanwhile, heat up a dutch oven (by whatever method you prefer) until it is very hot (anywhere from 350 to 500+ degrees). At the end of the two hours, drop the dough ball inside (don’t grease the DO, leave it dry inside–the flour on the outside of the dough will keep it from sticking). Bake for about 20-25 minutes and then start checking every few minutes. I can’t give you a precise duration, but you want the top crust to be golden or even dark brown. A big crack in the top of the bread is to be expected (desired, even).

    It sounds like a lot of work, but it isn’t. You will not believe how good this bread smells and tastes. Robust crust, light and fluffy inside. Fantastic.

  3. A good book for recipes & ideas is Apocalypse Chow! My favorite from that is Black Bean Patties.

    God bless,
    Bonnie
    Opportunity Farm
    Eastern WA

  4. Stardusthill says:

    Most basic storage foods are very bland. Think dehydrated onions, soup bases or seasonings (chicken,beef and ham are available), peppercorns not only for flavoring but more valuable than 22 bullets for trade. You can cook over anything you can get to burn, but once things go south some things you will never be able to get again. Coffee. Tea. Any vegetable you don’t already have the seeds for or growing as a weed in your yard. I don’t count water, because if you are not already prepared for that you will not be around long. You can live on a lot of things if you have to, but a few preps would make survival so much more possible.

  5. SrvivlSally says:

    No one has attempted to use any of the grains or other long-lasting supplies because we do not want to have to go to resealing and replacing things which would cause our budget to get truly out-of-whack and likely set us back not to mention that we do not want air to get into our foods and possibly affect them. But what we have used is some powdered milk that has been sitting there for over five years in it’s orginal packaging. I made some thick potato soup with a little lean ground beef, thawed and picked apart, and added the milk after chilling it for several hours. The milk was as fresh as the day we got it and from the way that it smelled and because it had not deteriorated at all we therefore know that the rest of the packages will be good for some years to come. How I made the soup was that I peeled about ten or so spuds ranging in size from small to medium, cubed them into inch/inch&ahalf chunks, chopped and added a white onion, added a teaspoon of salt, added enough water just to cover the spuds over and boiled everything until the spuds were very tender. I then added the burger and ground black pepper until I had the amount that I wanted in it and also added the liquified powdered milk until the soup color lightened up. After the burger was completely cooked, I mashed up lots of the potatoes to thicken it until it reached a consistency that I thought would be good, not so thick that it has to be cut with a knife and would glue the jaws together but thin enough that a spoon is able to lean pretty good but not tip over completely. I also used some brown sugar from storage and it was fresh too. Made some chocolate sauce for some brownies I threw together last night. I used about a fourth to a half cup cocoa powder, half cup packed brown sugar, a tablespoon margarine, a few grains of salt, stirred everything together, turned on the heat to medium to start reducing the sugar into a more liquid state and so it would blend with the other ingredients and then added between one-fourth to one-half cup or so of the milk and about a half teaspoon or less of a cheap-girl’s vanilla extract. I turned up the heat to about a medium-high temperature and kept on stirring until I could see that the sauce was thickening. When it should have been done cooking, I removed the pan from the heat for a moment because I had to put about an inch of water into a cup and add a few teaspoons of corn starch and get that mixed up good before returning the pan to the heat and stirring in small amounts of the liquified starch until it became thick but still pourable. After cooling it for several minutes I decided to add a little of the milk to perfect it and it sure was good. The cocoa that I had used had been in storage for about a year, in it’s orginal packaging and past the pull date several months, and it was still in good condition because we had not had a warm summer last year.

    • SrvivlSally,

      Actually, if you incorporate those basic grains and beans in your diet you will save money because you won’t be buying processed “food” and don’t worry too much about the resealing just put the lid back on to keep out pests and keep the contents dry it’s not like it will go bad in a week. I usually transfer the contents of the buckets when opened to several smaller containers then refill and seal the bucket with fresh. Not using what you store is kind of like carring a gun into a battle zone that you have never shot. Don’t do it.

  6. The Prepper says:

    What exactly is sourdough batter? I am going to try these recipes this coming weekend. Thanks!

  7. Does anyone know anything about Salvadorian red beans? They are about the size of small white beans. I can’t find any info on them.

    • Do a google search with quotes “Salvadorian red beans”. You’ll get lots of returns.

      Other than getting them at small local markets they appear to be hard to find. Because of their rarity, they would probably be pricey.

      Here’s one neat link I found. “Salvadoran red beans are small and dark, dark red. They have a fresh, sweet flavor and rich, creamy texture.” http://www.hungryagain.net/?p=409

      I was interested in this because I lived in El Salvador for a couple of years when I was a child. Would love to go back some day & check it out (if it was safe!).

      • Thanks for the info.
        I did a search but probably wasn’t loolking in the right place.
        I just thought they would be different and probably in a bean soup mix. Yeah they seem to be a bit more and only come in small bags.
        That bowl of them on that site looked good.

  8. Amateur Gardener says:

    This isn’t really on-topic, belongs under the ‘what did you do to prep this week’ but I asked one of my very resourceful friends if he knew where I could get an old used basket that had been in a washing machine. He said, ‘you can use those to build fire in, either for camping or at the beach.’ I cracked up because that’s exactly what I wanted it for. Sure enough, he had salvaged one and gave it to me; I’m sure his wife was glad to get it out of their garage. Looking forward to putting it to good use. Will need a grill to put on top….. now to look for a Dutch oven. Saw a picture of such use of an old washing machine basket in the book Emergency Food Storage & Survival. I love to read about innovative ways to use objects that would otherwise be thrown away. Am not so great at cooking pots of beans (yet), but I’m practicing. Made black beans the other day, amongst other things I threw a Habanero pepper into the pot which really spiced up the flavor. :)

    • The tree service guy down the street (he’s from Guatemala) uses a washing machine drum with the grate off an old Weber grill and a sheet of plate steel for a flattop. He has it set up on bricks, IIRC.

      Works great, but is wasteful compared to something like a rocket stove. Good if you need to dispose of a lot of wood or brush or need to cook for a lot of people.

  9. I found a recipe from Backwoods Home Magazine for home made baked beans using great northern beans. Hoping to try it out this weekend. Should be better than the store bought canned pork and beans. I grew up on ham and beans and love them! M. D. –will print out your reipes and add them to my ‘survival recipe book’ Thanks- they sound great!

  10. Lint Picker (Northern California) says:

    Hot damn, Creekmore, are you a mind reader? I was just thinking the other day about all this food and what to do with it. Last week I reached the 1-year’s worth of food in storage and have begun rotating it into my daily meals so I can keep it fresh and/or learn how to use it. Now you come up with some simple recipes that even I can manage. Perfect timing, sir, perfect timing.

    Here’s a simple recipe I learned the other day off an old TV show called Distant Roadtrips (RVing):

    BEER BREAD
    4 cups Bisquick
    4 tsp. sugar
    8 oz beer (not diet)

    Mix all incredients thoroughly in a ziplock bag (or bowl, if you prefer) until smooth. Butter a bread pan and pour the mixture into it. Let stand at room temperature until it doubles in size. Bake at 350F until top is golden brown.

    I’ve tried this recipe twice and each time it was good. The best part is there is a little beer left in the can for the chef!!

    I’ve been buying lots of Bisquick because it makes so many things and keeps a long time if stored properly. Getting beer in a SHTF scenario will be a problem unless some enterprising people start a home brewery. Hey, it could happen.

    Thanks for the timely topic, MD. This site rocks.

    PS, my CD payment is in the mail.

    • Tomthetinker says:

      Hey Lint..Picker: How long does Bisq. store… and how? Bucket & mylar? I’m going to bake some up this evening…….. thanks.

      • Tomthetinker says:

        DID IT. Used all 12 oz…… more like a forkable side dish. Lint… you could add a ton of variations to that lil res i pie and I think they would all……. work. Thank You!

      • Lint Picker (Northern California) says:

        My motto in life is “keep it simple” so I don’t do anything special with Bisquick. I keep it on the pantry shelf, putting the entire box in a ziplock bag to help keep it fresh, and that’s it.
        My current box of Bisquick has been stored this way for at least 3 years – no problems so far.

        I store extra boxes, unopened, in another cabinet in the kitchen, where it’s dark and cool, and they are also in ziplock bags. I expect they will keep for years this way. The key is to keep them cool, dark, dry, and vermin-free. This is what works for me.

        • I’ve had Bisquick go rancid on me in less than a year. No way would it stay good for 3 years! Bisquick has fats in it. Biscuit dough is so easy to make, we just make it as needed. This is the recipe I’ve been using for the past 30+ years.

          Baking Powder Biscuits
          3 cups all-purpose flour
          4 teaspoons baking powder
          1 teaspoon salt
          6 tablespoons shortening
          1 cup milk

          Preheat oven to 450 degrees. Mix the flour, baking powder and salt together. Cut in the shortening with a fork or fingers. Stir in milk. Turn onto lightly floured board. Knead lightly and pat out one-half inch thick. Cut out with biscuit cutter, without twisting the cutter, and place on baking sheet. They can be very close together.
          Bake for 12 minutes. Cool slightly on rack.

          God bless,
          Bonnie
          Opportunity Farm
          Eastern WA

          • Lint Picker (Northern California) says:

            Bonnie, the open box of Bisquick on my pantry shelf has a “Best By” date of Nov. 2007. I just made some bread with it 3 days ago. It’s fine. Why would you be so rude as to tell me it can’t last 3 years? Perhaps Bisquick has not lasted for a year in your home, but your home isn’t my home. IMHO, it’s never a good idea to make blanket statements, although I’m sure you mean well.
            Certainly we can disagree, but please lighten up.

    • I like this! So simple. I will definitely try it soon.

      How do you store your Bisquick? And what do you think the shelf life would be?

      • Lint Picker (Northern California) says:

        For my own personal way to store Bisquick, please refer to my response to Tomthetinker above. Thanks!

    • Luddite Jean says:

      I didn’t know what Bisquick was (we don’t have it over here) so I Googled it and found a recipe to make it yourself:
      http://kitchensimplicity.com/homemade-bisquick-mix/

      • Lint Picker (Northern California) says:

        Yes, Bisquick is a shortcut. It’s the basic dry ingredients for baking all rolled into a single box. That’s what I like about it. But making your own batch would be just as good, if not better. Looking it up online is very clever. Good work!

  11. Most of my long term storage is in #10 cans so I don’t dip into it.
    I was using some of it but it has become to trying to order it.
    As I cook from scratch, I keep a rather large pantry and I rotate from that.
    Several exceptions are the canned meats whichI use to make burritos.
    the packaged spice mixes (Chipolte) taco mix and the 16 bean mix that I make soup with from Rainy Day foods. That is Walton Feed I think.
    You could put that together yourself but I am lazy.
    I also rotate my #10 cans of milk. I am not grinding grain at the moment. Like I said lazy is the word of the day. I like to order my flour , grits and cornmeal from Weisenberger Mill. They are cheap, fresh and great quality.

  12. I base my menu plans off my food storage. Or maybe I should say my food storage is based off my menu plans.

    4 or 5 dinner meals a week are from dry storage. The rest are from our freezer which is stocked with our home grown and processed poultry and home processed game.

    During the week lunches are usually dinner leftovers or I’ll make a pot of soup. This is one we like http://theprudenthomemaker.com/barleysoup.aspx

    Breakfasts are oatmeal, hot rice, cooked wheat or homemade sourdough toast with eggs (homegrown) or peanut butter. On the weekends I usually make something a little ‘fancier’ such as sourdough pancakes or waffles or baked oatmeal.

    We also enjoy snacks based on our food storage. Muffins, crackers, gingerbread all from our flour/wheat stores. Looking for a delicious use for your sourdough starter? We love this Sourdough Chocolate Cake http://gnowfglins.com/2009/09/25/chocolate-sourdough-cake/

    The only thing that we don’t use a lot of from our stores is canned fruits and veggies. I still keep them rotated and use them some but in our every day life we use more fresh than anything.

    Things I’ve learned… As Stardusthill said, things like beans and wheat are on the bland side. We love sprouted lentils but they are very plain on their own, adding in a bit of cumin, dried tomatoes and homemade vinaigrette really helps. I might be going a bit over board on my spice and herb stores but they make a huge difference.
    I’ve also learned that grinding wheat with a hand grinder is very time consuming! It reminds me of the Little House book with the rough winter and someone grinding seed wheat pretty much continually so they could eat. I think we will be eating a lot less baked goods if I have to grind all of the wheat by hand to make them.

    • I love hand grinding wheat! It gives your upper arms a workout and gives me time to think. I will admit that I own and use an electric grinder – but save that for summer days when I am really busy in the garden. I usually hand grind the wheat in fall, winter and spring.

    • iirc, they were using a coffee mill to grind the wheat. I imagine that’d take a whole lot longer!

  13. blindshooter says:

    I can’t handle too much wheat so I use a lot of rice. Rice and whatever meat or meat scraps I have on hand plus some spices make a filling meal quick. I like tomatoes and rice as a side dish for almost any meal. One of my favorite quick meals is a 6oz can of your favorite fish(sardines, fish steaks, salmon or whatever left over catch you have) and a half cup of rice. I start the rice with a little more water than normal and when its about 2/3’s done add the fish. I don’t add any salt as the canned stuff has plenty and the ones packed in hot sauce are my favorite. Rice is also a good way to stretch left over chicken or even just the bones. Chicken and rice with a little dried celery and parsley make me happy, I guess I’m a cheap date…..

    • Lint Picker (Northern California) says:

      Your simple recipes sound good to me. Rice is my preference for meals, too. But I enjoy a good sandwich every so often, so some form of flour is always in my preps.

  14. I keep lots of Worcestershire sauce on hand – I probably have 20 bottles in my storage stock & that is not enough! (mental note, need to add more). It makes everything taste better. We made black beans & rice the other day. Added a few onions & some worcestershire sauce – yummy!

    Beyond lots of spices for flavor I also have lots of soy sauce stored – it’s good for about 2 years of shelf life.

    Anything you can add to your bland food storage that will help enhance the flavor of your food will help tremendously. Spices, sauces, dried onions, pepper flakes, etc. will help you get through the hum drum of eating the same thing over & over when you are forced to start using up your long term storage items. You can even add spices to your bread for some change.

    • Dean in Michigan says:

      Gotta agree with ya there GA Mom. I’ve got worcestershire on hand too, as well as BBQ and hot sauce. This will come in handy when you are supplementing your preps with birds, snakes, rats, etc……

      Another goodie for flavoring up rice is “Honey Rice”. I think the receipt speaks for itself. Two good survival foods together makes a good meal.

    • Lint Picker (Northern California) says:

      GA Mom, couldn’t agree more – lots of spices and flavorings in my preps, too. I really like ketchup, so I’ve got plenty on hand, along with mustard. Thing is, ketchup changes color after awhile, but seems to be OK to use. I haven’t died from it…..yet. LOL

  15. Pinto Beans are food of the gods. I learned from my mother. Since I was the baby of the family(my six plus decades sure don’t feel very babyish anymore), I was the only one around when my mother cooked for the family and I just naturally found it fascinating so I learned early. She cooked chili-beans and they were so good. Once I was older I started cooking them to suit myself and that meant jalapenos as well as her ingredients too. I always throw a hambone in the pot to cook with the beans and when the beans are nearly done I add my ground beef. I use ginger, jalos as well as any other type of fresh pepper I might have. Always use at least one onion depending on the size of the batch, crushed garlic or granulated, dry mustard, lots of chili powder and ground cayenne. I use bacon grease to make my cornbread and often put green chilis in when the pan is half filled with cornbread mix and then cover with the rest. This is the kind of cornbread that has people raving. My chili beans are a complete meal, esp. with cornbread. Use different peppers, herbs, spices and different brands of chili powder to determine what you like the best. I rarely make a batch of pintos the exact same way but close enough that some batches are hard to get away from. I never learned to make beans for one or two people so I still make a batch to serve a half dozen people at least twice. I just had cornbread with home made venison-wild hog sausage and eggs. I can have a meal of cornbread if there’s nothing else.

  16. Can anyone offer a good resource for nixtamalizing corn (treating with lye or wood ash to remove the pericarp and chemically release otherwise inaccessible nutrients?) This is how hominy is made, and is also the key to ancient mesoamerican nutrition.

    Straight corn will give very little nutrition vs nixtamal/masa/hominy, and the failure to distribute this knowledge with the spread of corn as a staple crop has caused malnutrition worldwide. Pellagra is the primary deficiency-caused disorder from a non-processed corn staple diet.

    I know how to treat the corn to make masa/hominy, but not how to grind it to the right consistency for use. There’s at least one account I’ve read that claims that nixtamal will clog a Corona corn mill. I plan to experiment a bit with it, but would appreciate any advice, feedback or insight. Thanks.

  17. Tomthetinker says:

    Elt2jv: I surfed into a few sites that detail the proccess. I’ll bet ya MDs CD will lead you to the answer as well.
    I found dent corn is so much cheaper than… popcorn but then my use of long term grains dose not include muffins, rolls, bread and the like so the time, energy, logistics to proccess it don’t make it $$ & time worthy to store long term. (Somehow.. I can hear the howl in the distance… yepper I can hear it…. ‘Yer not gonna bake…. any…. thing…?” ah.. No). I’m thinking that a grain cracker/cutter will suit me for making the ‘eternal soup’ I have in mind for my bulk grains, beans, ‘smeets’, etc. Call me crazy … and Irish.
    Ergo……. has anyone made an ‘Eternal Soup’?

    • Tom,

      Thanks. I found a few sites as well, and it seems that a key point is drying the nixtamal before grinding. We can get popcorn cheap and I’m sure I will be able to get field corn on the cheap later this year if prices don’t skyrocket as it’s rumored they will.

      We bake breads, cakes, sweets and so on every week. I’m planning on adding fresh tortillas and tamales, polenta and other corn products to our menu.

      I just scored an older Country Living Mill and I expect I’ll like it more than the impact micronizer (Magic Mill III Plus) I picked up. Looking for a 1/3 hp motor for it…

  18. highdesertlivin says:

    I sometimes make a large pot of half lentills and half brown rice (1 to 2 water) spices . Ill use this “power food” mix in burritos , w/eggs , and by itself. Ill eat on this for 2 to 3 days . Of course a clove of garlic and a onion are key . stay safe

  19. Stardusthill says:

    You can’t have too many condiments to doctor up your food. Some you don’t think about like tomato, garlic, onion, pepper, worcestershire, lemon , lime and mustard powder in addition to the herbs you can grow and have fresh or dry on your own. Most sauces and condiments were made for a reason, to make the maybe bland taste better. If you like the exotic spices such as peppercorns, allspice, nutmeg, cinnamon, vanilla beans and I include coffee beans, buy them now. They are not going to get any cheaper and their value can’t go anywhere but up. Once things go down you lost your chance. Most of these things you will never have again. A good group here so just some things to think about. Good prepping.