Mar 20 2017
I’ll risk being outed as a hoarder. I keep enough food in the house to survive for several months. I’ve had reason to be glad I do, and my hoarding habit has a welcome offshoot: I’m always ready to take advantage of any opportunity for a short getaway by bike, boat, or afoot. It’s paid off again and again. You might not get bragging rights on Farcebook for two days cycling a 150-mile circuit loop of back roads, or enjoying a chain of beaver ponds you can portage to from your doorstep, and the video you shot of the beaver family at play probably won’t make you a YouTube millionaire, but your short break will do a lot to lighten the next week at work. It might even make the hours you spend stuck commuting to work in a metal-and-glass cage in traffic a little more bearable.
Readiness is all, of course. Which is yet another way of saying “Be prepared.” And here’s what’s involved in …
Keeping a Supply of Camp Food at the Ready
I make it as easy as I can, collecting suitable staples and quick-to-prepare entrées in a large cardboard carton I call my bug-out box. When it’s full, it holds several weeks’ worth of food for both Farwell and me. That’s more than enough for casual getaways. And I can see what’s available in an instant, just by glancing down. My Master Menu—another item in my “be prepared” tool kit—guides me in stocking the bug-out box, and it helps me decide what to take from it when I light out for the territories, too. In other words, the Master Menu serves as both shopping list and meal planner.
Of course, not every staple foodstuff lends itself to storage in the bug-out box. Some small items (e.g., spices, herbs, and nuts) have permanent berths in my kitchen cabinets. Others (fresh fruit and starchy vegetables) wait patiently on pantry shelves, and a few perishables chill out in the freezer or fridge. No matter. Grabbing what I need from these dispersed stores is the work of a New York minute, and bagging it all up takes only a little longer. Any frozen items will be thawed by the time I’m ready to dig in.
Now let’s return to the bug-out box. Here’s what it looks like:
It was somewhat depleted when I shot this photo: Spring brings more opportunities for getaways, and I often go several weeks between restocks. This is one of the advantages of “hoarding.” You don’t have to devote a good part of every weekend to shopping.) But the diminished contents of the bug-out box are still representative. They include packaged entrées — Rice-a-Roni, Near East Couscous, Knorr Pasta Sides — as well as instant oatmeal, fig bars, egg noodles, dried potatoes, and imitation bacon bits. There’s also a box of ziplock bags for easy repackaging. Any boxed entrée selected for a trip is immediately transfered to doubled bags, along with the cooking instructions, if necessary.
On nearby shelves or hidden under the top tier of bug-out items are other staple items, such as pasta, dried milk, canned chicken, single-serving condiment packets, instant cocoa, tea and coffee, as well as dried soups, dried fruit, and chocolate.
Such a motley collection doesn’t assemble itself, of course. You need a Master Menu as a guide. And because I prepare much of what we eat at home from scratch, I make only limited us of prepackaged meals in the ordinary course of day-to-day life. But staple foods are just that: staples. And on the rare occasions when their use-by date approaches, these get pulled from the bug-out box and transfered to my kitchen shelves. In many instances, I avoid the need for such sleight of hand altogether, by the simple expedient of taking staples directly from my kitchen stores, as and when needed. Naturally I replenish regularly, just in case am impromptu holiday comes my way.
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