Preparedness for when

GreyQueen

charlies-aunt wrote: »

GreyQueen wrote: »

charlies-aunt, I'm confused. Know winter wheat is in, but surely the spuds haven't been planted this early? Or are they spuds still in the ground from last year? [ QUOTE]



A lot of fields are still stood in water & the ground is polluted by the sea /brackish water plus a thick layer of silt so the ground is going to need quite a time to "recover" because of the salinity - so the stuff that is in is brown anddead and the crops that should be going in can't be put in because the salinity will kill them IYSWIM!

:eek: OMG, salty fields. Not good. You're up in Lincs, aren't you? Big veggie-growing area, I think? Have you got any info on how much land is affected like this? Links to anything in the media?

I'm going to keep renewing the pasta mountain as I use it up, likewise for the tinned tatties. Other things to think about are oils for cooking. I use dried yeast for h.m. bread and have never had a failure despite some pkts having gone several years OOD. I stock up when Tosspots have a 3 ofr 2 on baking supplies, which seems to roll around every few months.

It's very difficult to try to make the best choices. There is good video on FerFal's blog right now about survival skills. He's very keen on stressing what will see you through urban survival in hard economic times and stresses the importance of money management and skills, among other practical things like negotiating skills, first aid and a second language.

He's scathing about the wannabee rambos who think they'll be running around in a collapse armed to the teeth in an economic collapse, because he's lived through Argentina's one already and seen what happened. He and his wife and children live in N Ireland now (which he loves).

If you've never checked out his blog, you're missing some good stuff.

MrsLW, I suspect that the future will look a lot more like the 1950s than the 1990s. And, as we go down the far side of peak oil, the end of the 21st century will look a lot like the late 19th century.

This will put a lot of challenges in the way of the one or two generations who have grown to adulthood in modern affluence. They probably won't enjoy non-centrally heated houses, walking or pushbiking instead of driving their own cars, holidaying rarely and that in the nearest bit of the UK rather than the Med or further afield.

Adjusting expectations downwards is likely to cause some ructions. For some people, perhaps our fellow-travellers in the old style way, it'll be an interesting challenge. I was imagining what it would be like to tell someone 60-70 years my junior tall tales of kayaking in turquiose seas on the other side of the planet, or skydiving, if all they had known was hard Graft in the countryside of a chilly northern Europe.

Would they think the things some of us have seen and done the ramblings of age-addled memories? Or would they be angry that we had so much and appreciated so little?

Tonight, I am having a simple supper, cooked on and in a stove with natural gas, and having a conversation with people all over the UK via a forum. How weird and yet how wonderful are the times we find ourselves living in!

ETA; Hey, check this out; 4 dead bankers and a now very convenient fire in jolly old Argentina ; http://www.washingtonpost.com/business/7-die-in-fire-destroying-argentine-bank-archives/2014/02/05/7c489abc-8e70-11e3-878e-d76656564a01_story.html?tid=auto_complete

Those poor beggars killed and injured responding to it.........

ragz_2

MrsLurcherwalker wrote: »

I'd agree that pasta and rice are useful staples to have in store, I'd add in tinned meat and fish, tinned ready cooked pulses, baked beans, mushy peas, tomatoes, all will make the basis of a nutritious one pot meal. I'm never without split red lentils they are so very versatile and quick to cook so fuel saving. Flour, strong bread flour and plain flour with some baking powder will give you at the very least flatbreads. Dried milk keeps for years, instant mash fills you up, cuppasoups store in a small space and are very welcome if it's cold. Tinned veg and fruit, instant food can be eaten cold in extremity. Muesli,easy to eat and very sustaining, porridge oats can be used sweet, savoury in baking or as porridge useful to have. Tea Bags, herbs and spices, sauces, ketchups, pickles, chutneys, jams and marmalade cheer up bland food. Cordials and fruit juices keep a very long time, alcohol, sugar will keep forever and along with sweets and chocolate are a real morale boost when things are difficult. It makes sense to store what you have room for and as importantly what you will actually eat, a bargain is not a bargain if you have to throw it away is it?

Excellent advice there, and on that last point - that is why I have banned myself from Approved Foods... I have some very questionable bargains in the storecupboard that I really hope we never have to eat!

ragz_2

thriftwizard wrote: »

PiC, ask your vet. Mine taught me how to do chickens several years ago, and cats too, though I've never needed to do cats. It was his suggestion, not mine. Saves us both a lot of time and the birds a lot of stress!

Our friend keeps sheep (we own one of them!) and she was allowed to give them injections from the vet, so I think it is something you are allowed to do. Probably easier on a sheep than a cat, though.

craigywv

thanks for your replies Lynn I shall try the paste tomorrow, jko I don't like taste of coffee mate but if shtf I would prob kill for a tin. BB thanks for advice about not suitable for diabetics luckily none of us have that but thank you.went to mil for tea tonight she made chicken curry for 4 adults and a Halfling , she bought in from chip shop 2 portions of chips sounds ok? I priced up what she paid for it as I DO this wherever I go sorry but I cant help myself she paid TEN QUID! for chicken breasts!!!!!!! 5.00 quid for 2 chips and box of mushrooms 1.50 and the energy to cook it! also expensive jar of curry total cost near 19.00 quid ..................I told her the amount she near passed out said she never adds up the cost. that's near half my grocery money a week. so we had a good talk shes on board with getting thrifty and even putting preps away baby steps. I know some peeps might say but if you bought that in a takeaway it would be very pricey too but near 20 quid I think that's shocking.considering myself and herself not really chip eaters and most of it was wasted! I would have been happy with an egg sandwich cos that's what I was in the mood for. sorry just had to tell you that.

[Deleted User]

ragz wrote: »

Probably easier on a sheep than a cat, though.

Especially as sheep don't have razor sharp claws.

beaujolais-nouveau

Three or four years ago, sardines were 31p/tin. Sardines are a typical pensioner's supper (on toast). Another typical pensioner's supper is tinned pilchards in tomato sauce, and at Sainsburys these went up to 70p/tin this week.

[Deleted User]

Over the last 30 minutes or so, we've had the lights flicker twice.

If I disappear suddenly, in the next few minutes, you will know why.

beaujolais-nouveau

This has happened too often to me now to be a coincidence, and now I am writing to Sainsburys head office to say if it happens again I will complain to Weights and Measures.

In the autumn, I discovered by chance that loose fruit and vegetables weighed "more" if they were put through the staffed check-outs at my local "flagship store" Sainsburys than if put through the self-service check-outs. I started taking my loose vegetables and fruit to be re-weighed at the customer services desk after paying for it at the staffed check-out, and too often - far too often - I was refunded 2p or 3p and then, last time, 5p (on two potatoes and two onions). Ie it appeared that the scales at the staffed tills are calibrated to start at 15gms, not 0.

If you think that 5p over-charging on two potatoes and two onions is no big deal, think of how many thousands of customers Sainsburys has.

elaine241

Hello All

Been blowing a gale here all day and tipping down with rain, its still howling outside!

Really sad to hear about the poor people on the levels, I 'm not sure how I would cope especially as we are on farm and would have to leave the animals. I think I would try to hunker down upstairs if neccessary and stay put. I too wonder where the hell are the armed forces! Although in Wales I get Points West news and it seems TPTB decided they were not needed when they turned up to "assess" the situation!!!!

Prepping wise it has been interesting, I have been given a four ten and twelve bore shotgun together with a large amount of cartridges! A friend is moving and not going to continue shooting so he has given me two of his guns! They will be used mainly for crow and fox control as we head into our lambing season. We have loads of big fat wood pigeons so I may be tempted into pigeon pie! Sadly very few rabbits here, think they were all wiped out with mixy years ago.

I am determined to try to grow more food this year. Last year was good especially the soft fruit which is still in my freezers. I tend to grow expensive veg/fruit rather than things like onions that can be bought relatively cheaply. I have "mystery" greens growing in the plot at the moment I am hoping they are purple sprouting brocolli! I lost the labels! I have spinach, jerusalem f*rtichokes, spinach , leeks and some beetroot although I am not sure the beetroot will be OK to eat (?) Anyone who has grown and eaten the artichokes understands the name change! LOL

At the weekend I am planning on searching through my seeds to see what I have, need, want and just plain desire! I want to try and grow something different but not sure what. I'm thinking winter squash that can be stored and is really tasty. I still have two marrows under the kitchen table from the summer! They havent deteriorated in the slightest but again whether they are edible/tasty is open for debate! I bought a huge amount of red onions YS in our local Tosspot Extra, 14p a pack and about 12 butternut squash at the same place for 9p each!! they all have stored well just in a dark shopping bag again under a table in the kitchen. I would love to grow spuds although blight is really bad here. OH used to grow them commercially and the amount of sprays etc was frightening! He has offered to plough up a small area for them so I may take him up on it as long as we are not building an Ark at the same time!!

My hens and ducks have done us proud and continued to lay right through this winter; in fact I need to use up some eggs with non fattening recipies. Id love to have a CAKEathon but I know from past experience none of my creations make it anywhere near the freezer! My family are like gannets I'm lucky if the cakes are allowed to cool!

I have one mangy lamb left from last year ( he was ill and never really picked up) unfortunately for him he is better and growing so he will be heading for a freezer when I have cleared some space! I had a look at the cost of lamb in the sm, OMG!!!!!!

Anyway again I have rambled on, must be the several glasses of HM strawberry wine, Hic!

And as I have two new guns I've got to say it! "Bring on the Zombie Apocalypse!!!LOL"

elaine241

Just a quick note re injections. We often have antibiotics from the vets or farm supplies that are PML licenced. I think we keep long acting allomycin (not sure of spelling) for any sheep/cattle/horses that look a bit crook! To be honest its not worth calling a vet for a sick sheep/lamb, sounds harsh but its true!
I am not sure if we have a special licence to have these or whether the vets just know we are farmers and can get on with the injections. They are the ones sub cuteaneous (Sp!) not intravenous; I think only the vets are allowed to inject directly into blood vessels. We may have a PML licence to keep certain medicines I will have to ask! I dont think you need special training or to attend courses to inject just have the bottle/confidence that you can do it correctly and relatively painlessly. I am a wimp when it comes to needles so OH does the dirty deed! In an emergency I would just have to get on with it!