Yay! I woke up today in a lot better mood than yesterday. I am ready to be done with this food storage challenge. Although I have thoroughly enjoyed not going to the grocery store. I miss the things the grocery store offers. Like spinach, red leaf lettuce and cucumbers. Heavy cream and fresh butter. Wild caught fish. Those things. I would totally be the target customer for delivered groceries but I like to pick out my own produce and fish.
Sundays. Sometimes I love them and sometimes I don’t. This was a don’t love Sunday, Sunday. Pagey woke me up at 7:30 am asking me to make gnocchi for breakfast. Like I said yesterday, anything goes when you are living on your food storage. So gnocchi it was for breakfast. I also had a batch of naturally leavened brown rice waffles batter, for those who didn’t want gnocchi for breakfast, like me. I used the very last drops of the maple syrup. Every last drop.
Doughnuts made out of food storage, of course! I didn’t want to wake up at 5 am on Saturday morning to make doughnuts so last night at 11:00 pm I mixed up a batch of dough and let it rise in the fridge. This morning I was so eager to get rolling and cutting that I didn’t take a photo of the perfectly risen dough. A few months ago I got a hankering for cake doughnuts. Those hankerings seem to always fall on Sunday. So I tried my hand at them. The cake doughnuts turned out terribly. They tasted like rings of white cake soaked in oil. I felt my gall bladder working over time and cursing me for ingesting them. Most of the cake doughnuts went in the trash. These doughnuts on the other hand are yeast doughnuts, way easier for me to make at home.
This morning I mixed up some pancake batter and cooked them on the outside grill for the kiddos. I felt like oatmeal. I have about a cup of almond butter. A friend of mine loves to eat peanut butter and oatmeal. I really like almond butter so I tried it with my steel cut oats this morning and it is really, really, good. I think I may eat it every morning for the next week.
Lunch: left over spaghetti, black bean and cheese burrito, and chicken curry with rice. I really enjoy the chicken curry recipe, its the coconut milk. I am storing a lot of canned coconut milk.
I have mention my friend Heather before. But this morning I made her Mix and Match Muffins for breakfast and they were a hit! I even had a little snag mixing them up this morning. I followed the recipe to a T. But I have this issue with my brown sugar, its rock hard.
Yes we ate in that order today.
As you know I baked bagels last night. Julz wanted to bring one in her lunch with chicken salad. With Thrive food chicken salad is a cinch. Julz makes it herself. She just used the left over salad she made last week. The ratios I use are 1 cup chopped chicken (fd), 1/2 cup celery (fd), and 1/4 cup chopped onion (fd). Rehydrate in 1 1/4 cup hot water. Let the sit until all the water is absorbed. After 10 minutes drain off any excess liquid. Chill for and hour in the fridge then add a couple teaspoons of mayonaise. Those ratios are enough to make two large chicken salad sandwiches. And that is what Julz brought for lunch today, well one on a bagel.
We are not starving by any means. But Gigi did have a little melt down about not having oranges, apples, or anything she could fix by herself. I understand it’s hard, especially when I am not a very scheduled food eater. I can eat a lot at 9:30am and then not think about food until 3:30pm. That has worked before since there were things available my kiddos could just grab and eat when they felt hungry. This experience of planning and cooking 3 meals a day is certainly an adjustment for us all.
The kiddos were home from school today for the holiday. Mr. Incredible made scrambled eggs and cooked up the sausage links that I had pulled out of the fridge on Sunday to defrost. I freeze sausage links in dozens so everyone can eat two sausages each when we use them. That is enough meat and keeps us from eating too much meat. Mr. Incredible added freeze dried mushrooms, freeze dried onions, and a few mixed bell peppers (all freeze dried vegetables). He uses 2 cups of scrambled egg mix every time he makes eggs for breakfast. That makes plenty of eggs. Everyone gets what they want and there are still leftovers.
This morning I made waffles. I know I have lost count how many times we’ve eaten waffles during the past 3 weeks. These waffles turned out extra yummy today for some reason. I used half whole wheat flour and half white flour. I used the whole egg powder and powder milk. Maybe its the mexican vanilla. Easy breakfast before church. No photo of the waffles.
Some of the kiddos ate bread and butter on the way to church. I took out my frozen sausage links to defrost in the fridge so we could eat those this week. We are winding down. We have 10 more days on our food storage challenge.
44 1/4cups flour
Did you know there are about 4 1/2 cups of flour in 1 pound of grain? 1 cup of wheat will grind into 1.5 cups of flour.
3 cups rice
3 cups macaroni noodles
1 cup other pasta
1 cup rolled oats
1/3 cup popcorn
4 tablespoon butter ( I am not really keeping track of butter, because I know we are consuming 5 pounds of butter over the entire challenge)
3 2/3 cup corn or olive oil
1/2 cup butter powder