I love bread!
What does this have to do with food storage? Well, if I ever get to the point that I need to live off of my stored food, I need to have bread, and not just whole wheat, “heavy as a doorstop” bread.
I want to have white bread, french bread, sourdough bread, quick breads (like pumpkin chocolate chip bread which is super yum!), and all kinds of yummy, fluffy, delicious bread. Don’t get me wrong. I actually like whole wheat bread. One of my favorite things to eat is homemade wheat bread fresh out of the oven with a little bit of melted butter (also super yum!). I just don’t want to be limited to whole wheat bread and TVP (which I also like, I know it’s strange).
I think I need to back up. What is Food Storage? Food storage is pretty simple. It’s a little (or a lot) of extra food in your cupboards and pantry.
Why Food Storage? Food storage makes life easier, because you are prepared for the unexpected. The Polar Vortex covering half the country, the chemical spill in the West Virginia River, an earthquake, an ice storm, etc. You will have some extra food which will allow you to stay home when everyone else is raiding the grocery stores and fighting over the last loaf of bread or roll of toilet paper. (Yes, I know that toilet paper is not food, but it is an important part of your home storage system.)
I don’t want to be a crazy prepper like they show on A&E. Do NORMAL people have food storage? Yes. Normal people do. I consider myself normal. My husband works as an animator for Disney, we have four boys, and we live in a regular suburban neighborhood outside of Los Angeles. I even live in an HOA (which most preppers avoid like a plague). My kids go to public school, I eat fast food (even McDonalds, scary, I know), I wear regular clothes and don’t tote guns around. I’m as normal as you can get in LA.
Why do I really need food storage? I can just run to the grocery store and pick up what I need, right? Not too long ago, most people in the USA canned their own jams, jellies, fruit, and meat, stored vegetables and fruits in root cellars, and made sure to have a little extra food on hand at all times. Unfortunately, as people have stopped canning their own food, they have less and less food in their homes at any given time. We are used to running by the grocery store or a local restaurant several times a week to get our food for the day (or for the next couple of days). The problem with this is that grocery stores only stock about a day’s worth (or less) of food for everyone in the community. So as soon as an emergency hits, they run out. If they can’t restock the next day, everyone is out of luck. No more food is coming, and everyone is hungry.
Isn’t that hoarding food? Wikipedia defines hoarding as “a general term for a behavior that leads people or animals to accumulate food or other items during periods of scarcity.” As far as I can tell, we aren’t in a period of scarcity in the USA. Food is plentiful. Emergencies happen: storms, drought, earthquakes, etc. When those happen, if you have food stored, you will not be consuming the limited food in the stores making it available for others. Also, no one said you can’t share what you have stored with your friends and neighbors. While many doomsday preppers say you should not share, I don’t know if I could watch my neighbors starve while I have food. I’d rather have us pool our resources and work together to ensure everyone is fed and happy.
So why this blog? My friend, Alisa, said I should start a blog detailing my attempts to build a food storage I will actually eat and rotate while staying within my grocery budget. So, here it is. If it goes badly, it’s all Alisa’s fault. Hopefully, it won’t go badly, and you will keep reading.
Now, let’s begin… Yummy French Bread! My husband is Vietnamese, and one of his favorite things is a Banh Mi Sandwich. It’s an interesting concoction of French Bread, meat (usually pork), picked carrots, jalapeno peppers, cucumber, and cilantro. Mayonnaise is optional. I marinaded a pork tenderloin roast overnight (in the fridge) in a Noh Char Siu Seasoning mix.
Then I pan seared it and roasted it until it reached an internal temperature of 145 degrees F and let it rest. That’s the easy part. The difficult part is finding the right French Bread. I’ve bought it before, but it’s usually just so-so.
SO… I tried my hand at making French Bread. I used a recipe from Steamy Kitchen. (Their site is really awesome! You should check it out.) Here’s a link: How to Make the Perfect Loaf of French Bread.
You may notice that my loaves are not shaped the same as theirs, but I wanted a narrower loaf for sandwiches. My husband declared it good, but I want to work a little on it so the interior of the bread is a little lighter. But, it was a good first attempt.
Now, you may be asking yourself, “What can I expect from this blog? Is it worth my time to come back and read it again?”
Well, I hope so. I’m going to detail my efforts to build my food storage by saving money on my regular grocery bill by making things I used to buy (bread, prepared foods, etc.). I hope you will be able to glean some information and apply it to you in your own personal situation.
Take Care! And I hope to “see” you next week.