Here are the figures from last week – We managed to overspend by 23 points for the week, which means that we’re down to 73 points for the month. This is entirely due to purchasing apples and leafy greens, which ended up being 29 out of 48 points.
The major issue that I’m having is that there are so many things that we buy that were not rationed – like tofu. We get it fresh from an Asian grocer in the Strip – along with things like Mochi (another item not mentioned). While the most direct route to repeating the diet of someone under rationing would be to completely change our diets in order to purchase more items controlled under rationing, I’m a bit concerned in doing that because we eat a lot of fruits and vegetables and very little in the way of meat. The only reason that beef and pork were purchased this week was to make something special for friends who were coming over for dinner.
the thing that I’m realizing is that we eat remarkably healthily in my house. We cook a lot. I make bread regularly, and we don’t use a lot of sugar. Coffee seems to be our biggest vice, but even then, we’ve not exceeded our points value for the week.
Another cool thing is that the folks that we invited over for dinner are “our friends in the country” and brought us ground meat from their farm to pad our rations. Probably the more thoughtful gifts that I’ve ever received. It also made me re-think some of how to approach this project. While doing the rationing is interesting, everyone that I’ve spoken with has a story about rationing or experiences that their family had, sometimes stories. It would be nice to find out more about those stories and how rationing effected their family history.
Something that is nice about this project is that while it all started as just a straight experiment, it has such potential to be more than that – and that’s always A Good Thing.
I promised a recipe this week – this one is from “Ration Book Cookery: Recipes & History” by Gill Corbishley. It was a Christmas present from my husband. The book focuses on rationing in the United Kingdom, but the recipes are just as useful for rationing in the US.
Mock Beef Rissoles
4 oz rice
1/4 pt stock
1/2 tsp mustard
1 oz grated horseradish
salt and pepper
Boil the rice in vegetable stock for 1/4 hour, add mustard and horseradish, a litle Marmite, salt and pepper and make into rissoles. Coat with otameal or dip in egg and breadcrumbs, fry in a basket in deep fat. Serve with mashed potatoes and gravy.