Skip to comments.The Sexy Side of Prepping
Posted on 04/13/2012 8:48:22 AM PDT by Kartographer
From a very young age there are so many things that we prepare for in life. We prepare for our first day of school by shopping for school clothes and supplies. We prepare for exams by studying information so that when tested the knowledge can be recalled. We prepare for dates by putting on our best clothes and putting our best foot forward. We prepare for job interviews. We prepare for buying our first home. We prepare for health issues. We prepare for a wedding a child a car accident a shower dinner the list goes on and on.
The truth of the matter is that prepping is already ingrained into our everyday lives. We are already a people that have been taught, by word, deed and experience to prepare for life events. For todays purposes I am speaking to what is commonly referred to as disaster prepping, WTSHTF prepping, survival prepping or, most recently doomsday prepping. Well let me tell you folks, when its put like that not only is it not sexy but it sure doesnt sound like much fun or something that I would want to do. Why would I want to subject myself and my family to living in a cloud of fear and paranoia about the end of the Mayan calendar, the zombie apocalypse, the murderous rampage my neighbors might go on if the local Wallyworld closes during an economic collapse, or a host of other terrors propagated by the media and fear mongers? Let me be clear, I wouldnt want to live in fear, I dont want to live in fear and so I prepare for every day possibilities and that, in and of itself, prepares me for the crazy ones.
(Excerpt) Read more at preparednesspro.com ...
I thought this was a great line in the article:
"Having food in your basement allows you to sustain yourself and your family instead of relying on the generosity of friends or the welfare of your church or government. Theres nothing wrong with asking for help but theres everything right about preparing yourself and having the confidence and dignity of knowing you are taking care of your own."
Please consider this to be your weekly Preppers’ PING!!
I was expecting it to be about GI’s during WW2. They knew a fair bit about the sexy side of prepping! Did ANY of them ship out for the UK without half a dozen pairs of nylons?
Like oriental food? Like Italian? Mexican or Tex-mex? Scandanavian food? What do all these foods have in common? They are poverty foods. The ones that everyone eats everyday.
Take Oriental food... It's cheap stuff. Local. Cooked simple. And good. And some of it takes time.
Same with all the rest.
The traditional food of the people is the cheap stuff that is available prepared with care and whatever time it takes.
What does that mean for preparedness? You may not be able to get stuff you eat normally. But you can eat well with local stuff, or people wouldn't be living where you live. And don't give me that crap about living in the city. Pigeon is edible. And good, done well. Baby ones can get $28 a plate done well enough in the right restaurant.
And those weeds you walk by every day? Your great-grandparents waited for them to show up in spring.
All this pre-supposes that you have the knowledge to use the available resources and the training to turn those resources into mouthwatering meals. And that means you have to study.
I'll eventually post the whole thing when I finish it.
With the exception of my very long term stores (freezed dried cans) all of my other food preps were\are built on sale items.
of course the appropriate presses, dies and molds and other accoutrements
surplus ammo(and some other store bought ammo) is also in my stockpile...
50X10 ramen noodle packs last a long time.
Bullion is great too, makes water taste like something.
The only problem with prepping is when the criminals (or police) try to raid your house to get to the food.
I just purchased a lot of plastic vodka flasks for all the hand sanitizing and disinfectant.
Got a recipe for that?
If you’re building a ping list for your article, I’d like to be on it.
How many ended up wishing they packed a half dozen condoms instead?
Not many of the GI’s perhaps, but an awful lot of irate fathers wished for that!
I hope you will post some of your recipes in your article!
Big lots here in fla have composters on sale for 39. normally around 90.00
Don't get me wrong. I store basics. But I have enough naturally occuring stuff to make a darn good meal within a short walk of the house. I'd rather have squirrel stew than ramen noodles.
This month i am working on rain diversion kits and acquiring more pool shock, DE, rat poison n traps, bug sprays.
I do intend to discuss some basic techniques to make food good, instead of just something you choke down to survive another day.
That would make a good addition. Thanks!
I am looking forward to reading this when you are done.
You always have good food ideas!
One thing that might be useful for people, that you may consider adding is butchery, since I know you know how to do it.
Lots of recipe books
Speer reloading manual(#10) is my go to book for square 1. But I have a dozen more then there is magazines and the web.
Go to midwayusa.com to buy components parts (or wideners or Natchez etc.)
Great set of vids on rainwater capture here:
I'm still in early stages with the article, so it may be a while.
But I tell ya, I went in Kroger Monday morning for a ‘sale’ on cheese they were having. They didn’t have any of it. Said it would be in the next day. I don’t usually shop at Kroger, and this certainly is only one reason why.
I go down the meatcase thinking meat might be marked down...not one pack was.
I go back next day, Tuesday, for the cheese ‘sale’. Still wasn’t any, ask the man, same one I talked to the day before, he said truck had just come in, and hadn’t had a chance to ‘see’ if the cheese had come in. I was annoyed now, because both trips in the cost of gas makes the cost of the cheese go up, in my mind. He went to look. Came back empty handed, said, well, there were a lot of boxes, used his light thingy, said 2 cases was supposed to be on the truck...I said I would wait as he looked.
He came back with 1 case. Asked how many did I want, I said 20 or 30. He said it was a case of 24. I said sale was for 10 for $10. He said they would sell em to me for a $1 each. I said o.k. I’d take the whole case. He didn’t go get the second case. So I thought I would go check the meatcase again. Come back around and see or pick up that second case of cheese (LOL), I did. Some Meat was marked down. But still sooo expensive I didn’t buy one pack. Two little pieces of beef the size of my palm, was $8, that was the ‘marked down’ price. and it was not filet mignon! Just beef cutlets.
As I was perusing the meatcase, the cheese guy actually came to me and asked did I want more cheese? I took that whole case too.
Went down to a no name local grocery that was having a beef sale for $2.58 a pound for beef roast...
Brought my goodies home and vacuumed sealed em all up.
It’s pretty bad out there when the markdown sale is so high it’s too ridiculous to buy.
FourPeas you have been added.
>>Don’t get me wrong. I store basics. But I have enough naturally occuring stuff to make a darn good meal within a short walk of the house. I’d rather have squirrel stew than ramen noodles.
Yeah, I have at LEAST 10 40 ft trees (5 of them oak), so squirrel stew for me as well. In my section of NC, there are also a lot of deer meandering through peoples yards so I’m guessing a load of salt, a place to hide, and time are all I need.
I spent a TDY there. Ya'll have great natural resources. In my part of N. Texas, the resources are a little thin, and you really have to know what you are looking for, and when.
Thanks i actually bought 2 of these
Looking forward! - been a long time since I had to butcher, and the reminder would be nice.
On a side not to other newish preppers, Traditional Kitchen Wisdom by Andrea Chesman is well worth a read. Wife picked it up for $7 in a discount book store in Vancouver.
Hells bells, at my age, I forgot what sex was/is/could be. But they do make good tourniquets and water balloons.
Just like the tagline every day on The Survival Podcast: “Helping you live a better life if times get tough, OR EVEN IF THEY DON’T.”
Turns out it's pretty darn good. Slightly darker color than Land O' Lakes, and a richer flavor. Regular butter texture, and spreads like any other butter.
I'll be adding more to my larder. Only downside is that it's a salted butter, and for some specialty cooking, I prefer to use unsalted. But I'll add a few more cans. I'm sure I can cope. ;)
What’s the shelf life on that canned butter? Thanks in advance.
It may be TEOTWAWKI, but I ain’t gonna go without butter. No way, no how.
There was no drop dead date on it. I would assume, as I assume with all canned foods that it's about 25 years. I don't make that assumption lightly. I've taught food safety classes to young airmen, for both federal and State certifications.
Dented cans are bad. Swelled cans are bad. Throw them away. Don't open them and contaminate the kitchen.
Open undented and unswelled cans and look at and smell of the contents. If it looks ok, and smells ok, it generally is ok.
This is just for commercial canned products, and not home canned. And it is not official advice, it's just what I do in my real world.
Well, I guess I can throw away the c-rats I saved from my Marine Corps days. Darn.
How about MREs? What's the drop dead durability of MREs?
That’s pretty much my procedure, too. I’ve taken up home canning in the last year, just the easy stuff that I can water bath.
There’s a pressure canner on my Christmas list, though.
I put back a bushel of fresh Michigan peaches last fall and ate them over the winter. Nothing better than a peach in the middle of January. LOL! I bought the “eat them today” bushel and man are they tasty. I’m down to my last jar. Next year I’m doing two.
I made a dozen jars of home made apple butter, too. My grandmother used to can that stuff and I loved it as a kid. It ain’t bad as a grown-up, neither.
I’m in your debt for digging through the trash. Have a great weekend!
The cooler it is where you store them the longer they last. Temps above 90 or so and they break down pretty quickly.
First one I found on the interwebs so caveat emptor.
I said that was for commercial canned products.
You have mil-spec C-Rats with cigarettes and everything.... Keep them. Forever. Mil-spec is NOT commercial.
I ate C-rats at the firing range in 1981. And they were good.
The safety is forever until the seal is compromised. The quality... meh... heat is the enemy there. And the eggs and ham quality died before they canned it. Store them in a cool dry place.
I'm including a section in my article about Menu Fatigue and palatability.
I’m certain we were eating Korean War vintage C-Rats in MCRD San Diego in 1981. Other than tasting like crap there were no ill effects.
On the peaches.... I would have (did) clean them, boil them down, add cane sugar and water to make 6 gallons at about 15 degrees balling, pitch some yeast at the proper time.
Place airlock, wait, decant and clarify.
The most important thing is to NOT tell your neighbors about it or offer them a sample. It disappears quickly.
Treated that way, it still offers vitamin C and carbohydrates and other trace elements required for life, and a slight buzz. ;)
The pound cake was something you could use for a wheel chock. But it was probably that way in 54.
We had it good, brother... In the Second Mexican-American war... They served the last of the Civil War hardtack. 1865 era to 1914. Stored in wooden barrels.
Always the grunt that gets the crap. And eventually leads the way on food preservation. Napoleon put a 10,000 franc bounty out on food preservation that led to Pasteur bottling peas in champagne bottles. For soldiers and sailors.
And where does one find canned butter?
They’re still digging up the salt cod rations given to Roman Legionnaires in places. The more things change and all that.
After a while, you get to like the stuff.
Why would you want to get to like it? LOL
Have a pleasant weekend, sir.
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