One of my friends was discouraged after using our food storage worksheets. Most of the recipes she loved to cook and to feed her family involved large amounts of fresh fruits and vegetables. She was in a quandary. What should she do? To find out my advice to her, read our Ready or Not #93: Storing Vegetables.
Just when you think you’ve got things figured out, Murphy’s Law surfaces. Or maybe the saying about the “wrench being thrown into the works” is more fitting? Well, I don’t know which one of them applies (maybe both of them), but really!
If any of you are struggling with celiac’s disease, you’ll discover just how out of whack your food storage is. But there is help! Read our Ready or Not #35: Celiac Disease and Food Storage to get a recipe for flour — and for a link to a great site with an amazing amount of gluten-free recipes.
When I was young I thought that Quiche was some kind of an exotic food because it sounded so, well, exotic. When I got older I found out that Quiche was just a fancy way to say egg pie. As you can guess, we’re going to talk about eggs again. Read our Ready or Not #56:Quiche and More Eggs. And remember, don’t be afraid of making quiche!
This is such a good time of year to evaluate (or re-evaluate) your food storage because there aren’t any major holidays looming ahead. You now have time to analyze what you need to do to bring your food storage up to standard. Take a moment to read our Ready or Not #92: Re-assess Food Storage — and then take a moment to do that re-assessing!