Maybe not ice cream

Consider growing all your own seasonings! We make ours by drying the side leaves of collards, kale, cabbage, spinach, turnip greens and the like with rosemary, marjoram, cilantro, oregano, chives and sage, then crumbling it all up, removing the stems, and air-blending or grinding in our Corona mill to the desired consistency. Use on and in everything -- breads, soups, souffles, quiche, pizza, green drinks, stews. Maybe not ice cream. 😁

The key is patience

Not a carpenter? Me neither! But the key is patience. Act like you have all the time in the world, and use freely or cheaply available freecycled materials so it won't matter if you goof, and you can always try again. In time you can furnish a home with attractive pieces of your own design. 

 

More photos from risa bear

Hobby-pocalypse

Build a ventilated cold room in the basement or part of the coolest room in the house, or, better, if your water table permits, in a free-standing cellar. Load it with, to the extent possible, things you've grown yourself. If nothing bad ever happens, you've still got a terrific hobby.

More photos from risa bear

And then rest

A fun thing to try is aim for simplest. Eat in the garden. If you feel you should bring it in, do, but maybe prefer having right away over stored or refrigerated or preserved. What's good raw, have raw. If you need it cooked a bit, try a five minute steam. Not ready yet? Try ten. When mixing densities, add each to the steamer at the best time. Try seasoned with herbs from the same garden. Chase with filtered water in the same bowl. Wash your knife, chops, bowl, and steamer, and then rest.