Prepare NOW and Cope Later!

What with world events, the increase in natural disasters, and the economic downturn, the folks in our neighborhood have been taking assertive steps to be more prepared in the event we might be visited with some sort of calamity.

Our neighborhood is likely similar to yours--folks are turning more to scratch cooking, gardening, and canning. I have some neighbors who have become avid quilters and are making extra bedding for their families.

It's not that we're "dooms-daying" or anything. We just sense the need to prepare NOW so we can cope later. And we're not hoarding--we're taking little steps, such as buying an extra can or two of tuna each week, a case of toilet paper instead of just a couple rolls, or stocking up on some candles, is what we're doing.

Even Dan and Kathy have noticed the "preparedness trend" and saw that folks could use a little organized help in becoming more prepared, so they partnered with some experts in this area and produced a great DVD to serve as a resource. And as I check the bookstores, there are more and more books on the subject as well.

One of the steps I'm taking is to learn how to use alternative cooking sources (sun-ovens, the rocket stove, and Dutch oven cooking). The wisdom in not being tied to electricity or gas aside, being able to create a meal via an alternative heat source is really fun. There's even talk in the neighborhood of holding an "Alternative Breakfast" some Saturday morning this summer. All food would be prepared using some sort of alternative cooking source (I don't think barbecues are going to count). Sounds cool, huh?

So how about you--are you sensing anything, or taking steps yourself to be more self-reliant and prepared? If you have ideas, tips, stories, or just want to talk about this, please comment. We'd love to have YOUR perspective--we're all in this together, remember, so let's help each other out. And until next time, happy cook'n!

NOW, here's a Dutch oven recipe I'm trying as soon as our weather permits (we dug a fire pit in our back yard). If you try it too, let's compare notes:

DUTCH OVEN STEW (serves 6)
1 lb ground beef
1/2 onion, chopped
2/3 C chopped mushrooms
2 C frozen corn
1 pkg (10 or 12 oz) wide noodles
1 can (28 oz) diced tomatoes
2 C shredded Cheddar cheese
Sea salt, to taste
Ground pepper, to taste

Brown ground beef in 5-qt Dutch oven or skillet with lid. Drain fat, if need be. Add onion, mushrooms, and corn. Season to taste with salt and pepper. Spread uncooked noodles evenly over top of ingredients. Sprinkle cheese evenly over noodles. Pour the entire can of tomatoes over all. Simmer, tightly covered, 1 hr, then let stand 3-5 min. before serving.

This is obviously stove-top directions. I will be checking the Dutch oven cookbook I just got to find out how to cook it in our fire pit. I know so far that successful Dutch oven cooking relies on how many charcoal briquettes are used, etc. I have a lot to learn between now and when I actually try this method out. But I'm excited and I'll report back on how this new cooking adventure is going.