Glad to know you’re okay. I was starting to worry about you even though I didn’t remember where you lived, because you often have the thread up earlier than this on Saturday morning.
Perhaps we should include some recipes that can be made without the need for electricity today.
In my current residence we can cook some things in or around the fireplace because we have some camp stuff (even though we don’t ever go camping) that we can use when the power goes out.
You can also cook things like rice, beans, pasta, and even oatmeal in a wide mouth thermos if you have some way of heating water.
I have a gas stove so if the power does go out for a bunch we can get by with the stovetop (oven won’t light though - closed up electric start thingie)
We aren’t near a gas line on the street so we have propane for the stove - wish we could get gas here...there’s nothing like cooking with gas!
Nope - very quiet here - sprinkled a little an hour ago - but no wind or anything - hopefully this thing peters out...
It was fun watching all the ‘newbie preppers’ buying cases of water yesterday - I was in a bunch of stores in 3 southern New England states(job)
Potato Chips, Bread and Bottled Water - the ‘No-Power’ food group -lol
Happy to hear you’re both safe.
No good reason, but Friday I pulled out the cast iron dutch oven and made a dish suited to a range top, campstove, fireplace, or even a campfire: Country Pork Ribs & Sauerkraut
It is actually for boneless pork ribs and canned sauerkraut, but I used ‘pork riblets’ on sale at $12.49 for a 10# box. They have the small flat platelets of bone embedded in long, lean strips of meat.
I also used a bag of Frank’s Sauerkraut from the cold case, instead of canned: crisper; and much less salty, than canned, so doesn’t need to be rinsed. No ‘metallic’ taste, either.
4 pounds ribs; shaken in flour to coat
oil for cooking...I used olive
2 14 ounce cans (or 1 large bag) kraut
1 20 ounce can crushed pineapple
1 medium onion (I used fresh Walla-Walla sweets from our garden) sliced, then the slices cut in half
4 garlic cloves, minced (HAH! Need to at least double that...I did!)
1 TBS carraway seed, more or less, to taste...more is better
2 bay leaves
salt & pepper
(1/4 cup NOT PACKED brown sugar optional. Trust me, it’s better with it.)
Heat 2 tbs oil in stock pot or dutch oven.
brown the floured pork both sides in batches so as to not crowd it...may need additional oil.
Remove & set aside browned pork.
Add onions & minced garlic to the pan (may need to add a bit more oil) and saute until translucent.
Add the undrained sauerkraut, undrained pineapple, bay leaves, and carraway seeds, and brown sugar if using it; place pork back on top, then mix gently but well.
Cover, reduce heat, and slowly simmer 3 hours, adding water if it dries out too quickly. It should stay slightly watery.
Gently remove the pork to a serving dish, then remove the sauerkraut mixture, and place either in a separate bowl, or next to the pork on the same dish.
Salt & pepper...very little salt necessary...to taste.
A salad & boiled potatoes completes the meal for 4, with plenty of leftovers for the next day plus snacks; or feeds 8-10.