{"id":2632,"date":"2015-12-11T08:06:58","date_gmt":"2015-12-11T13:06:58","guid":{"rendered":"http:\/\/www.ttgnet.com\/journal\/?p=2632"},"modified":"2015-12-11T08:06:58","modified_gmt":"2015-12-11T13:06:58","slug":"friday-11-december-2015","status":"publish","type":"post","link":"https:\/\/www.ttgnet.com\/journal\/2015\/12\/11\/friday-11-december-2015\/","title":{"rendered":"Friday, 11 December 2015"},"content":{"rendered":"

08:06 –<\/span> It’s been a while since my last weekly prepping post. That’s not because we haven’t been doing anything all that time. It’s because that’s all we’ve been doing, preparing to relocate and relocating.
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We’ll still be making a bunch of trips down to Winston-Salem to haul up stuff that the movers didn’t move for us and to get the old house ready to go on the market next spring, but at this point we’re officially relocated to a small town in the Blue Ridge Mountains.
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We’re in reasonably good shape in terms of food for Barbara, Colin, and me: something like 18 months’ worth. I’ll expand that gradually by adding bulk staples–flour, sugar, salt, oil, etc.–to give us enough to feed family and friends as well. We’ll package that stuff ourselves in gallon foil-laminate Mylar bags. At five to seven pounds per bag, I have enough 7-mil bags and oxygen absorbers on hand to pack about three quarters of a ton of dry staples.
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Here’s what I did to prep this week:
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