As part of my low-maintenance prepper campaign, I’ve been thinking about ways we could cook if a major earthquake led to a loss of electricity. We’ve got a burn barrel and a Weber outside, and if the gas were still on we could manually light the stovetop (but not the oven).
We’ve got tons of staples on hand and could likely outlast a major emergency, even if all our shiftless relatives showed up to camp at the house with a fireplace insert and loads of flour and beans. One thing we couldn’t do easily? Bread.
Thus I’ve been researching recipes like stovetop corn pone, tortillas and other relatively simple staffs of life. When I recently got a copy of “The Kitchen Stories Cookbook: Comfort Cookin’ Made Fascinating and Easy,” my eyes fell upon a recipe for Boston brown bread.
The result is literally steaming in the photograph. (DF snapped the picture shortly after the first pieces were cut.) It was the perfect antidote to a cold winter night when paired with a thick soup made from boiling-bag broth, a pint of home-canned turkey, and whatever vegetables we had on hand.
My theory is that fresh bread, or even fresh tortillas, can make an ordinary meal – or an emergency one – seem much nicer than it actually is.