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Food Storage 101

There are about a hundred different ways to structure your food storage. But no matter which method you choose for your family, planning ahead of time what to do with your storage is essential. I mean, really, what ARE you going to do with the 20 buckets of wheat taking up residence in your basement? Chewing on wheat kernels may sustain life, but it will get old fast!

When I began food storaging (is that actually a word?!), I diligently acquired basics. But I was troubled by the idea that someday I might actually have to put my food storage where my mouth was– I don't know about you, but dry beans and dry milk powder alone won't cut it in my book! It makes my mouth dry to even think about it! Fortunately, Robin and I were inspired by a plan called 19X19.

So how do WE do it? We chose 19 meals our families like to eat that store easily and stored each of them 19 times.
(that’s 361 meals, for those of us who can't multiply in our heads!).

Over the last 6 years Robin and I have had countless hours of fun as we've modified family favorites into food storage favorites. Bon appetit!

Tuesday, October 18, 2011

PUMPKIN - Pumpkin Oatmeal

  • 4 cups Milk
  • 1 cup brown sugar, packed
  • 1 15 oz. cans pumpkin
  • 2 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice, or cinnamon
  • 4 cups Regular Rolled Oats
  • Maple Syrup, Optional

  • In a small saucepan, combine the milk, sugar, pumpkin, vanilla and spice.
    Bring to a gentle boil and stir in oatmeal. Reduce heat, stir and simmer for 2
    to 3 minutes, until the oatmeal is soft and creamy.

    Spoon into bowls drizzle with maple syrup!

  • Note on milk: Can you make this with powdered milk? You bet! How much powder will simply depend on the brand you use. To simplify things here we will just tell you how much milk you need in each recipe. Mix up a batch and keep it in your fridge to add to all your cooking!
Posted by Robin at 8:00 AM
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