The Sexy Side of Prepping

Preparedness Pro ^ | 4/12/13 | Kellene Bishop

[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 today’s 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 it’s put like that not only is it not sexy but it sure doesn’t 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 wouldn’t want to live in fear, I don’t 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.

[bgill]

Make that old AMERICAN cookbooks. BTW, yes I can understnd the old ones but what I don't understand is why Escoffier and most everyone else claims hollandaise sauce is one of the difficult sauces or why anyone needs to bother making it in a double boiler when it's such a simple foolproof one pan sauce. Whisk 3 egg yolks (save the whites for something else - waste not, want not) and a couple spoons of water over med heat to thicken, add a stick of butter by bits, continue whisking, lemon juice, salt and cayenne and it's done in less than 5 minutes. Pour it over some steamed asparagus, broccoli or cauliflower from the garden or an egg and toast and enjoy. If perchance you had to answer the phone during your whisking and it got lumpy, nuke your whites and chop them into it, and add some green onion tops from the garden and some herbs and pretend you were making béarnaise sauce all along. Same process with the yolks and butter in making lemon curd except go the sugar route.

[Squantos]

After using the .22 rimfire for pot meat the corbin press makes good use of the cases for making .224 jackets for swaging EBR recipe bullets at home.......:o)

I really like mine.

http://www.corbins.com/

Also good storage for primers and powder is to get a chest type freezer (that is not plugged in)..... I use a food saver system to vacuum wrap the bulk boxes of primers and assorted cans of powder, place em in 20mm or 10 inch fuse surplus ammo cans then place into the old chest type freeze. Put the date on each package and can and it should last a loooooong time !

Also consider MANY spare sets of dies for your common use calibers. As well as key spares for your presses etc ...

Think analog versus digital on precision measurement tools. I even keep a few slide rules laying around in the tool box......:o)

Just what I do to provide for an ample ammunition supply should the store be closed.

Stay safe !

[MomwithHope]

"And those weeds you walk by every day? Your great-grandparents waited for them to show up in spring."

Great-grandparents!! How about my father. He ate dandelion salad every spring. Just the fresh greens, tossed with some sliced hard boiled egg and a dressing made from bacon grease and vinegar. I've had 2 bowls already this spring. Ok I didn't use bacon grease but fat free italian dressing. Dandelions are VERY nutritious. Pick them early before they get bitter.

[Uncle Ike]

bttt

[califamily4W]

Ha, you make it sound simple. Most people don't even know how to clarify butter... that could be the first reason. Plus it's hard to hold for service and easily breaks.

BTW have a beaten up copy of The Escoffier Cook Book right here on my desk. Look forward to your article! Your an entertaining and easy read, especially on a topic such as prepping for a doomsday world :/

[patton]

Peach preserves and a live chicken.

[Kartographer]

Dust in the Wind has been added.