Harrumph.

Anyone who knows me well knows that food storage gives me anxiety. As in "hee hee HOO" anxiety. My mind gets wrapped in knots, trying to figure out how to get organized for emergency preparedness.

I recently attended this fabulous bread class for the 3rd time, dragging Wendi with me; you learn how to use your wheat storage to make homemade bread and other various bread-based meals. Wendi and I decided to get down to business and really get organized...and do it together.

Hee hee HOO. Hee hee HOO.Everything's more fun with a friend, right?

(Well, except for running. Running is not fun with a friend.
I hate to run with others. It ruins my zen moment.)

We decided to embark on the journey together, supporting & encouraging each other. We'll get together every Friday (because I never do anything productive on Friday & am always looking for an excuse to socialize that day). Paying homage to Jill's Creative Friday, I'm calling it Food Storage Friday.

Yeah, I know. My Friday is not as fun.

I've been buying extra items here and there, doing what I'd call "stocking up." So I have a bunch extra of the items I use frequently. But I don't like the feeling of not having A Plan. I have a mis-mash of random products in my pantry. I have a feeling that in an emergency situation, like Hurricane Ike or some such stressful circumstance, I'd end up slamming together a weird concoction like " Lima Bean & Spaghettios Tetrazzine" or Cap'n Crunch garnished with green beans.

Hee hee HOO! Hee hee HOO!
So our plan is to make a list of the meals we frequently eat. Then we'll figure out which meals could be stored. For example, I like taco salad. To store this meal I made a list of the ingredients it takes to make this meal and then I will start to accumulate enough of each ingredient to make taco salad every other week for 3 months.


A while ago I started a list of meals that I could make from my pantry. (Remember THIS post about "Panty Only Meals?" heehee) They are just really simple things I could prepare from my pantry in a disaster situation. The problem--and this is where my mind starts to tangle in knots--is I don't really like to cook this way. So how do you build your food storage and rotate it? We basically decided to store meals that can be flexible in a situation where you don't have fresh ingredients--like lettuce for taco salad--or meals that you can substitute canned ingredients--like canned chicken in enchiladas.

Hee hee HOO.

I've been reading websites, accumulating information and trying to figure out a starting point for MONTHS. I've accumulated a lot of information. I just don't know how to narrow it down and start in a methodical way. Basically, I just make lists and then never do anything. I'm really good at gathering information and researching, but not so good at the logistics. I get all excited about it, get a plan, then it fizzles because I'm not organized about it. I get overwhelmed. Anyone want to send a few tips my way?

Frankly, the whole topic gives me an anxiety stomachache. I feel inadequate and I'm fairly sure that President Kimball is watching me, from the other side, shaking his head at what a dork I am.

Mimi had fun, though, during our time together. Here is my little girlie, doing a self portrait! She's been watching her blogging mommy. (Take note of her crazy hair--an aftermath of her nighttime twirlies.)
She flitted around, taking photos of this & that...her favorite shoes...
...her favorite mug...
...Jack, who tried to grab the camera...He doesn't care for the paparazzi...
(Look at the puppy footsies. Don't you just want to squeeze him?!)
So, I'm finishing this post at 1am, which is probably why I feel discouraged; everything seems insurmountable at 1am. I'm just not sure how to proceed. But here is a great quote from the FAQ page on the Provident Living website:

Get started! If you have already begun, faithfully continue your efforts. As President Hinckley taught: 'We can begin ever so modestly. We can begin with one week’s food supply and gradually build it to a month and then to three months. I am speaking now of food to cover basic needs. As all of you recognize, this counsel is not new. But I fear that so many feel that a long-term food supply is so far beyond their reach that they make no effort at all. Begin in a small way, my brethren, and gradually build toward a reasonable objective' (In Conference Report, Oct. 2002, 65; or Ensign, Nov. 2002, 58).

And here is another encouraging tidbit:
THREE-MONTH SUPPLY
"Build a small supply of food that is part of your normal, daily diet. One way to do this is to purchase a few extra items each week to build a one-week supply of food. Then you can gradually increase your supply until it is sufficient for three months. These items should be rotated regularly to avoid spoilage." ~ from "All Is Safely Gathered In," the LDS church's current Food Storage Pamphlet

And another quote from the FAQ page on the Provident Living website:
What’s the difference between the three-month and
“longer-term” supply items?
Three-month supply items are non-perishable foods that you normally eat, such as canned and commercially packaged foods that have a stable shelf life. “Longer-term” supply items are basic food items like grains and beans that have very low moisture content (about 10% or less), can be stored for long periods of time (20–30 years), and would sustain life if nothing else were available to eat. A portion of longer-term supply items may be rotated into the three-month supply.

I'm not sure why I'm worried about storing extra food, anyway, because clearly I can live off my extra fat storage. Kind of like a camel.
Here is a "Before" picture. Sigh. Look, I had cheekbones! (The sad thing is, I looked better the day the baby was born. I pack on my baby weight right AFTER the baby is born. Go figure.)

Before:

After:

Before:

After:

Before:

After:

And that, my friends, is why this post
is titled "harrumph."
Goodnight.