Monday night at my house is “Quick Fix” night.  For many of us, the start of the work week can be pretty hectic.  And here in the USVI, it’s also when the shiploads of fresh produce hit our grocery stores, so I usually shop on Mondays.  By the time I get home, and put everything away, I usually don’t feel much like cooking !!

But in the bigger picture, Monday’s dinners come out of a cookbook I’ve created for hurricane or disaster preparedness.   These recipes contain a short list of ingredients which can be found in my pantry and freezer at all times.

After Hurricane Marilyn hit the Virgin Islands in 1995, we were under martial law for close to a month, and without power for 3 months.  Fresh food was hard to come by, and the streets were pretty dangerous, so you really didn’t want to leave your house, even if you didn’t have a roof over your head !!  This is when I first became aware that I needed more than a couple of days of food on hand.



Maybe you aren’t in a Hurricane prone region.  But spend some time today thinking about your worst case scenario ….

Winter storms can knock out power and make driving to the grocery store nearly impossible.  Earthquakes may take out your home.  Bird flu could cause some type of quarantine.  Civil unrest occurs.  Or maybe, you simply finding yourself out of work for a bit, and money is tight.

How many days of food should you really keep on hand for these types of situations ??

Jack Spirko over at The Survival Podcast says that just having the food supplies on hand isn’t enough.

When disaster strikes, we will find ourselves pretty stressed out.   This is not the time to start imagining how you can make that 4th can of black beans into something your family might actually want to eat !!

This is when having a cookbook of simple recipes, which you’ve prepared before, comes in really handy.  

Because hurricanes are my most likely disaster scenario, at the beginning of hurricane season,  I’ll review my Quick Fix Binder of Recipes.  This binder contains a month’s worth of recipes in it.  And if push came to shove, I probably could serve up pretty good eats for 60 days before we’d have to turn to cannibalism 😉

I’ve organized and labeled my pantry to quickly check if I have all items on hand, and will stock up again on anything that I’m missing.  Assuming no distasters have struck, I’ll make something out of this cookbook each week throughout the year.  I’ll buy the necessary ingredients again, and this way, I always keep my supplies rotating.


One of my two dry goods pantries, under my window seat.


Last night’s super – Instant Curry Dinner – is a new one for the cookbook.   

It’s from Good Housekeeping Magazine …

5 ideas for Butternut Squash Soup:  Transform a carton into a delectable dish.

It couldn’t be simpler !!

Curry_ingredientsInstant Curry Dinner w/ Butternut Squash Soup

–  A carton of Butternut Squash Soup (or in my case Cashew Carrot Ginger Soup)
–  A tablespoon of curry powder (to your liking)
–  Bag of mixed frozen veggies (I chose one with lima beans)
–  Add in some cashews for some added protein

Simmer for 3-5 minutes or until heated through, and serve over cooked rice.

I hope you’ll continue to check in with me on Tuesday mornings … There’s more Monday Fast Food Fixin’s in the making !!

“Mother Nature may be forgiving this year, or next year, but eventually she’s going to come around and whack you. You’ve got to be prepared.”

~ Geraldo Rivera





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