To be prepared for a crisis, every Prepper must establish goals and make long-term and short-term plans. Steadily, we work on meeting our prepping goals. In this column, the SurvivalBlog editors review their week’s prep activities. They also often share their planned prep activities for the coming week. These range from healthcare and gear purchases to gardening, property improvements, and food storage. This is something akin to our Retreat Owner Profiles, but written incrementally and in detail, throughout the year. We always welcome you to share your own successes and wisdom in the Comments. Let’s keep busy and be ready!
JWR
Here at the Rawles Ranch we had some wonderful atypical sunny days this week which cheers us all up. We’re happy that the days are starting to perceptibly lengthen, but we will be very happy when the Grip Of Winter is released.
Aside from my usual writing, I did some organizing and inventorying. I concentrated on making certain that I have all of the parts needed to complete my few remaining planned M4gery and AR-10 builds. It would be embarrassing to be a few parts short. You see, ARs have a nasty habit of not functioning unless all of the requisite parts are present, sober, and ready for duty. There are a few exceptions–such as the ejection port cover parts and sling swivels–but as for most of the rest: They have to be there, or the Poodle Shooter doesn’t go “bang” reliably or accurately in a serial fashion, as it should.
Avalanche Lily Reports
Dear Readers,
To conclude the discussion of backpacking gear and food, that I began last week:
Food Issues
I spent more time in YouTube listening to videos of Through Hikers planning their meals, preparing and organizing their foods in boxes and sending it. I wanted to know what their food choices were. What I found were that many of these hikers live on highly processed foods: candy, freeze dried meals, nutrition bars all of which are full of additives: corn syrup, soy, MSG, salts, other flavorings, dyes, preservatives, dried milk, blueberries, bananas, nutritional yeast, maltodextrin, aspartame and other fake sugars, et cetera. Those are all things that I refuse to eat, or am intolerant to. I have food sensitivities (the big ones are yeast, mushrooms, cane sugar, blueberries, bananas, milk and milk products, eggs, crustaceans, mollusks, and whole wheat. (Gluten is not an issue). If any foods contain these items, I would prefer to fast that meal than to eat it, and feel lousy, later.
For the most part, our family eats an all natural, very loose kind of Paleo-Keto diet, which is dairy free and mostly wheat and yeast free. We eat very little packaged processed food, mainly canned tuna, salmon, Kirkland plain potato and corn chips, some Premium Saltine crackers, dark chocolate, canned organic tomato sauce, paste, diced; Lara Bars, peanut and almond butters, organic ketchup, and relish. Most everything else we buy is bought in it’s pure, single state form, or we buy fresh, or grow it ourselves, or raise it ourselves.
I am not currently milking cows, because we are mostly dairy free. Our cows are now being raised for beef. But one of them can be milked if we had long term guests who need milk. For instance if our son, his wife and the grandchildren came home, they would want milk and eggs. A similar situation has arose with the chickens: sensitivities to eggs, thus we raise them for meat and give most of the eggs away.
Well, so what do we eat? We eat lots of beef, chicken, turkey, tuna, salmon, cod, nuts and seeds of all kinds: almonds, walnuts, cashews, pistachios, peanuts, pumpkin and sunflower seeds; rice, sweet and white potatoes, squash, oats, barley, some honey and maple syrup, and lots of fresh, frozen and dried fruit, veggies, olive and coconut oils and milk, and only a little bit of pure dark chocolate. We eat very little dairy, wheat, pastas, yeast, sugars, desserts, jams. The kids do sometimes eat cheddar cheese melted on corn chips. I will eat white flour (non yeast or dairy) homemade biscuits or flatbread once in a while, but cannot make a habit of it. I make lots of soups, chili’s, stir fries, roasts; meat, potato/rice vegetable meals, of which, I will now be sharing those recipes with you in the coming weeks.
Continue reading“Editors’ Prepping Progress”