Molly Malone – Your battle with the closet is inspirational – and you’re winning! Makes me more motivated to finish organizing all my preparedness items that got jumbled together during my big move last year, lol.
Rufus J – Sorry you’re having such trouble with the eye medications; I hope you find a good one soon!
Hieronyma Textor – You’re welcome 🙂
Today, I ordered some sale-priced “drinking quality” powdered milk in 3 small pouches and one cute pantry-sized can for my short-term food storage pantry. (I already had a lot of “cooking/baking quality” powdered milk in my long-term storage supplies but wanted some tastier milk in small quantities for drinking and some fancier cooking uses). I also re-watched the 4 Food-related videos on the “Modern History TV” YouTube Channel about the sort of medieval meals that could have been served in a peasant’s, vassal’s, knight’s, and noble’s households, respectively. It was interesting to see the food historian, Ms. Chris Carr, cook venison and then salmon in a metal pan over what looked like a large, open, rectangular charcoal brazier, and then cook pottages of peas, and “broad beans” with rabbit, leeks, diced bacon, etc., in glazed pottery containers over the charcoal briquettes. I guess a modern charcoal grill could double for the brazier but I wish I could find out where she got the pottery cooking “pots” They looked a bit like short pottery pitchers with wide mouths. It was also quite interesting to learn about the uses for spices such as “Long Pepper”, “Galangal’, and “Grains of Paradise”, lol. I’ve already checked out Ms. Carr’s medieval and ancient Roman recipes on her website: brigaandfriends dot co dot uk so now I’m going to try to read the medieval-era cookbook she mentioned in one of the videos, “The Forme of Cury” (with “cury” being another term for “cookery” back then). I was able to get a free e-copy of that very old cookbook on Amazon a few days ago. It should be fun to try and decipher the recipes and cooking terms in “Olde English”, lol. (For example: “Take benes and dry hem in a nost or in an Ovene and hulle hem wele and wyndewe out he hulk and wayshe hem clene and do hem to seep in gode broth an ete hem with Bacon.”) I’m curious to see if any of those recipes could be useful in a SHTF situation. I guess you know you’re a die-hard prepper when no matter what you’re looking at, you start wondering if and how it could be useful in an emergency or SHTF situation, lol.