We're on to the next phase of the 52 weeks of building your food storage! The next 26 weeks we'll focus on getting and storing basic foods that last a long time. These include wheat and other grains, beans and other legumes, powdered milk (if you're not allergic), cooking oils and other fats, salt, and sugar. Click here for a list of how much of each you will be aiming for per person, and what foods work in each category. Did you know that you can store less when children at home are small? It makes sense, right? Quantities for them are listed on the link, too.
Your assignment this week-- Buy all the salt you'll need, according to that list.
See how easy that was?
Your assignment this week-- Buy all the salt you'll need, according to that list.
See how easy that was?
This is an inexpensive, filling, easy, pioneer-era recipe. It makes a great breakfast, or a lighter late supper. And it's much cheaper than eating cold cereal for breakfast-- especially if you make your own bread-- so you'll have some budget money left over for your other foods.
Poach an egg in a little milk. (See below for instructions.) Meanwhile, toast two or three slices of bread. Put the egg into a cereal bowl (save the milk), and chop up the egg. Tear one or two slices of the toast into 1/2 - 1" pieces and put on top of the egg. Pour the hot milk over all. Add a nice big dab of butter on top, sprinkle with salt and pepper. Stir a little bit, serve with the last slice of toast.
Poaching is essentially hardboiling an egg, but doing this after taking it out of the shell. Eggs can be poached in water, milk, broth, or soup. In this recipe, we use milk because it's part of the finished dish.
Poaching option one: Microwave.
Fill a mug 1/2 to 3/4 full with milk. Crack an egg into it, poke the yolk so it breaks (so it won't explode during cooking). Microwave just until the egg is firm. Let it rest a couple minutes while you make the toast.
When I used 1/2 c. milk and 1 large egg, it was done enough in 1 minute 20 seconds. The times I tried cooking longer than that, the milk bubbled out of the mug and went all over. The white was a little bit jelly-ish on the outside, but after sitting for a couple of minutes in the hot milk, everything firmed up, and the yolk was perfectly cooked.
Poaching option two: Stovetop.
Pour 3/4-1 c. milk in a small saucepan and heat to a simmer over medium-high heat. Once simmering, crack an egg and gently slide it into the milk by tipping the shell right next to the milk. Cook until as firm as you like, about 2-4 minutes.
Poach an egg in a little milk. (See below for instructions.) Meanwhile, toast two or three slices of bread. Put the egg into a cereal bowl (save the milk), and chop up the egg. Tear one or two slices of the toast into 1/2 - 1" pieces and put on top of the egg. Pour the hot milk over all. Add a nice big dab of butter on top, sprinkle with salt and pepper. Stir a little bit, serve with the last slice of toast.
Poaching is essentially hardboiling an egg, but doing this after taking it out of the shell. Eggs can be poached in water, milk, broth, or soup. In this recipe, we use milk because it's part of the finished dish.
Poaching option one: Microwave.
Fill a mug 1/2 to 3/4 full with milk. Crack an egg into it, poke the yolk so it breaks (so it won't explode during cooking). Microwave just until the egg is firm. Let it rest a couple minutes while you make the toast.
When I used 1/2 c. milk and 1 large egg, it was done enough in 1 minute 20 seconds. The times I tried cooking longer than that, the milk bubbled out of the mug and went all over. The white was a little bit jelly-ish on the outside, but after sitting for a couple of minutes in the hot milk, everything firmed up, and the yolk was perfectly cooked.
Poaching option two: Stovetop.
Pour 3/4-1 c. milk in a small saucepan and heat to a simmer over medium-high heat. Once simmering, crack an egg and gently slide it into the milk by tipping the shell right next to the milk. Cook until as firm as you like, about 2-4 minutes.
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