11:07 – Barbara’s sister Frances stopped over after work last night. We had dinner and then spent the evening talking about what herbs, spices, and other seasonings to recommend for long-term storage. Frances was also kind enough to bring over some of her loose-leaf recipe books from when she ran a food-service operation. They’re on a large scale. One I remember listed the first ingredient as 20 pounds of chicken pieces.
I told Frances and Barbara to start with the idea that we were cooking over a period of months or longer with long-term packaged staples like flour, sugar, pasta, powdered milk, beans, etc. along with some canned meats and other foods. The goal is turn turn this stuff into appetizing meals, and we spent the evening talking about which herbs, spices, sauces, and other seasonings to include in preparations, at what priority, and in what amounts for one person-year. They both came up with excellent suggestions, which I’ll now incorporate in the book.