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Today, waxed cheese hangs suspended from rustic rafters in my small kitchen. It’s said it will last for years—some say up to 30—but that could be wildly optimistic. Recently, I taste-tested a slice of cheddar, then two years old, and it was delicious! In a crock sit eggs submerged in water glass that will last over winter.

When research warned yeast would be lifeless in 2 years after I’d already bought a boatload of it (Hey! We all suffer temporary setbacks), I looked for a workable solution. A trusted preparedness site promised sourdough was renewable as long as you fed and cared for it, just as you would any other living thing. But each recipe I found online said it must be refrigerated. Refrigeration was not part of my survival plan. How can the grid be trusted when it is vulnerable and run by bureaucrats? Days later, my laptop revealed that sourdough starter crossed over with Columbus in 1492. And it had hitchhiked in crocks against the chests of men brave enough to climb unfamiliar mountainsides during the Alaskan Gold Rush. There were no refrigerators in Columbus’ day and none on the backs of bearded men in the 1890’s.

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