Had to lay off the turkey this year, but hot dogs are pleasing in their own way. Add some beans, maybe some bacon drippings, and life is still pretty good in America!
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@a8 impossible to survive on rabbits. Well known. So you’re not much of a prepper!
@a6+1kb457crx This is excellent advice and I agree, Clara's videos are godsent.
Everyone needs to be a prepper. If you're not armed, others will take what you have. Raising rabbits will be a good way of sustaining one's protein needs when society falls apart, and there's no internet, no cell phones, no supermarkets, no gasoline, no propane, no electric, no atm's, all financial records have been corrupted and erased by virus, and it's survival of the fittest, or fattest.
The Amish Win!
Great Depression Cooking with Clara on youtube has been helpful to me at times. Feeding my family of three has gotten harder. Grocery prices keep climbing—eggs practically feel like a luxury—and dining out? Forget it. Even a casual takeout night is stretching the budget.
During these difficult times meal preparers can now learn something from the 1930s when American meals were built around cheap, filling staples like potatoes, beans, rice, and bread. And the maxim of "waste not, want not" has now, once again, become a matter of survival for many. Ingredients need to now be stretched as far as they can go while trying to optimize every meal for as much sustenance as possible.
Cooks will once again hhave to get frugally creative, making meat go further by adding fillers like oats, breadcrumbs, and mashed beans into meatloaf. Seek out ingredients, like cornmeal, which is more widely available and less expensive than flour, to make cornbreads and Johnny Cakes. Buttermilk, often a by-product of home butter-churning, was used in soups, biscuits, and pancakes.
Leftovers should now be aggressively repurposed in our new normal: Yesterday’s roast turned into stew the following day, and vegetable scraps—peels, stems, and tops—were simmered into broths. Stale bread was repurposed into bread pudding or used to thicken soups.
Many will again need to turn to foraging when possible, gathering wild greens along roadsides, berries, and edible plants to supplement their diets. And even flour sacks will find new life, as they were once used to strain liquids, store dry goods, and, with a few careful stitches, transformed into dresses, and we can resurrect that if it becomes necessary.
Good luck to all.
Why are they driving us into the ground after a life of toiling?
If you google What America Ate: Free depression era recipes and recipe books collected by the WPA Cookbook, it will be very helpful soon, but download and hardcopy before the Internet goes down. Access to recipe's like this will be rarer than TP was during COVID.