Non-Doomsday Prepping Part 4: Filling in the Gaps


Kristin Devine

Kristin is a geek, a libertarian, and a domestic goddess. She lives in a wildlife refuge in rural Washington state with too many children and way too many animals and works with women around the world as a fertility counselor. There's also a blog which most people would very much disapprove of

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8 Responses

  1. fillyjonk fillyjonk

    One of the nice things about plain yogurt too is if you have/like jam or honey and you want to flavor up the yogurt, you can put in a spoon of whatever kind of jam you like. Or honey. My typical “normal times lunch at school” (when I am teaching in-person and not in this weird shadow-world way of online) is to take a small glass jar of plain yogurt (I buy the great big tubs, cheaper in bulk) and put a little honey on top of it.

    You can also drain the whey out of plain yogurt (put it in a cheesecloth in a strainer and set that over a bowl) and have something kind of like cream cheese. (if you add salt it’s more like cream cheese. Or I suppose if you added chives it would be like chive cream cheese)

    As for mixes: I tend to be a bake-from-scratch person but good brownie mix (I get Ghirardelli brand when I can find it) is SO good and is so easy compared to from-scratch that I use it. Same with angel food cake: I know how to make it from scratch (and did, when I had a friend with chickens who gave me free eggs) but the mix is pretty good and much cheaper and easier in the long run. I don’t bake *often* but when I do it tends to be very simple things: hot milk sponge cake (one of the easiest cakes ever), or 1-2-3-4 cake (like a pound cake), or biscuits, which make a good dessert on their own with jam or honey or even Nutella on them.

    also it’s somehow comforting to know that Dream Whip (a staple cooking item in my suburban childhood) still exists. I had not thought about it in years, we quit using it when I was a young teen and my dad started to get concerned about his weight and health and he and my mom decided to cut back on that kind of stuff. I don’t know that I’d ever use it (I rarely make “fancy” desserts because they don’t hold up as leftovers for just one person) but it’s nice to know it’s still out there. I think the orange fluff pie my mom used to make with orange Jell-o called for Dream Whip, too.Report

    • Avatar Kristin Devine

      YES! While I sadly can’t eat yogurt any more due to food sensitivity I used to prefer plain yogurt mixed with berries and a sweetening agent. Most of the flavored yogurts are so sicky sweet to me I liked the tartness of the plain yogurt with only a little honey or sugar.

      I actually have a little gizmo that makes yogurt cheese where the mesh is build right into the strainer itself. I used to use yogurt cheese all the time on bagels with tomato jam.

      Totally agree about the angel food cake mix too!! Some of these things you end up spending so much more money and time it ends up that the mixes are pretty much better in every way.

      The Dream Whip recipe I remember from childhood was the root beer float cake where you make white cake with a half a can of root beer, then use the other half to make the Dream Whip frosting. It was good! I’ve only bought it a couple times as an adult, but one of those times was for Kahlua Pie, and it was as good as anything I’ve ever made with real whipped cream.Report

  2. Avatar Oscar Gordon

    Powdered Milk – Also useful for making bread. I add a 1/4 cup per loaf for a bit of extra protein.

    Maple Syrup – Something with that high of a sugar content will not spoil if sealed. And even if it is opened and you find that mold floating on the surface, you can skim the mold off and the rest of the syrup is still fine. What syrup does, much like honey, is it crystallizes, and then you just get candy.Report

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