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["Toni Hawryluk" <tonihawr AT msn.com>]

> So what should I buy for stocking up?  I am looking for the canned goods, 
> spices, etc that will not need refrigeration as it is currently not plugged 
> in.  As for the refrigerated and frozen items, I just looked in the 
refrigerator and freezer to see what we have on hand now and built a list 
from that.  So any ideas?
Don 

Forgot the biggest 'non-refrigerator' item -
if you can develop a taste for olive oil -
I started with Bertolli brand with the orange 
cap when I went to 'more organic' eating -
and with the granulated garlic to flavor it,
or sliced onions, and almost any assortment
of meat/vegetables (a frozen bag of mixed
vegetables is nice and easy to add) and a
pot of almost any shape of pasta makes 
a meal for two or, divided in half and put
in a (recycled with a cap/seal) plastic
container an evening snack. Or with 
added scrambled eggs, a hearty breakfast
the next day - add bottled taco sauce to
change the flavor. 

For an Oriental 'flavor', soy sauce (Chun
King does *not* have wheat in it) added
to a predominantly brassica-type vegetable
mix makes "Chinese", and plenty of cumin
along with the chili powder makes "Mexican" - 
be sure to drain off as much of the drippings 
as you can from ground beef when you're 
making Mexican food. 

RV stoves can be tempermental - if a sauce 
is "burning" from being dry, a couple shots of 
hot water won't affect the flavor but will 
allow you to finish cooking to whatever degree 
crispness/limpness you like. And if you keep a 
(recycled) container of the juices drained from 
canned vegetables (providing you *like* the 
*vegetables*), you have a start on the 
"vegetable stock" you read about in recipes ... 

Last but not least - cooked food that does
*not* contain dairy products or eggs, can
last a day or so without refrigeration - and
be that much easier to heat up again. The
ready-cooked chicken I buy (for one person)
sits on my kitchen counter for up to three
days *in its container* and the bag I
brought it home in.  First day I have the
drumsticks, wings, neck, tail while it's still
warm - with chunks of home-baked bread.  

Second day the thighs are enough for a
hot mixed veggie plate. 

Third day is the white meat - all the bones 
have been saved and go into a pot the third 
day, with *the trimmings* that are not edible 
but not garbage either, and full of flavor, from 
a couple small carrots and a couple stalks of 
celery and an onion, plus a bay leaf (oh, yeah ! 
I forgot - a little plastic container with a small 
bunch of bay leaves for soup or to tang-up a 
can of beef stew) and the rinsed out juices 
(with hot water) from the bottom of the chicken 
container. The resulting stock makes a really 
rich soup when you add the carrots, celery, 
onion and a peeled, diced potato or two - you
can "stretch" the soup with a half-cup of
rice or a small bunch of noodles broken up -
or thicken it with dried potato flakes ....

I haven't mentioned dried potato flakes or
dried milk - maybe another time as it's way
past my bed-time ...
>From tonihawr AT msn.com  Sun Oct  3 00:36:05 2004
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From: "Toni Hawryluk" <tonihawr AT msn.com>
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Subject: Re: [Homestead] Small - and local ...
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----- Original Message ----- 
From: clhw<mailto:clhw AT InfoAve.Net> 

>>  A thriving small business which employs the family, 3 generations of
>> them, and the community. 
>> (was small dairy)
>
> I'm not sure what you said here Toni. How does that relate to what I said? 
> Lynn

>"Think globally, buy locally" only works if one
>*produces* locally.  And employs *locally*, so
>there are *local paychecks* from which to buy ....
>competing with the world is *not* "progress"
>as I understand it ...
>
>Toni

I had in mind from a previous post Gene's 'client' 
who was apparently losing his investment due to 
a Chinese firm making his product for less money. 
Your dairy family is producing locally and selling
locally - and making a living from their 'investment'