I should be enjoying my beach vacation right now. Unfortunately, I can’t because of this
. It’s 514 miles (827 kilometers) wide and they simply don’t know what it will do. The good news? We’re lucky because we have warning and we can prepare. The bad news? The beach house we rented is non-refundable in the event of a hurricane. Grrr…
Making preparations for Hurricane Irene is how I spent the first day of my vacation. Doing laundry … anchoring the shutters to the house … putting my bike in the basement. Part of that preparation was to make something delicious and sweet that doesn’t require refrigeration when we lose power. I’m calling them blueberry hurricane turnovers for obvious reasons but trust me – I will be making this recipe long after the Hurricane is gone.
Today I found myself turning hurricane preparation into a bit of a game, particularly when it comes to food. We’re told we should plan to be without electricity for 5-7 days. What to eat?
Eating farm fresh food in the summer is important to us so we have lots of locally grown tomatoes, carrots, nectarines, peaches and blueberries. I also loaded up on fresh bread, peanut butter, jam, crackers, dried fruit and snacks. Of course we have canned goods but we’ll only eat them if things are dire. (Hopefully things won’t be dire). Fortunately, I remembered that good cheese doesn’t require refrigeration so I stopped by the local cheese monger to pick up a few delicious selections.
What am I missing? What food would you get at the market to prepare for a storm? Think of something good because it has the potential to be a long week and I’d love your input. If you’re on the east coast what food do you have on hand to weather the storm? Please share. Hopefully we can generate some tasty ideas together.
Here’s hoping the east coast of the United States is ok. Stay safe everyone.
1 recipe for puff pastry (I recommend the recipe in the book Baking with Julia, written by Dorie Greenspan) or frozen puff pastry
250 g of blueberries mixed with sugar to taste
2 egg whites
Preheat oven to 425 degrees (218 Celsius). Roll out puff pastry and cut into 4″ squares. Brush edges with egg wash. Place a spoonful of blueberries in the center of each square. Fold over top to make either a triangle or rectangle. Seal by pressing edges with thumbs. Brush with egg wash. Bake 8-12 minutes or until puffed and golden.
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