Once you have your recipe book it's time to do the math!
The basic process is to multiple each recipe's ingredients by how many times you will eat it in a year.
For instance, say I have 7 items for breakfast I would multiple each recipe's ingredients by 52 to cover a full year's food supply.
I would repeat this for each of the other recipes.
When I did this I put it all in a spreadsheet to make sure the math was correct and to keep up with duplicate ingredients.
Some useful equivalencies to know are:
3 Teaspoons = 1 Tablespoon
16 Tablespoons = 1 Cup
2 Cups = 1 Pint
2 Pints = 1 Quart
4 Quarts = 1 Gallon
Doing the math takes a while, but it helps keep things accurate so that you don't end up with twice the amount of flour and not enough yeast for your year supply of food.
This is a great FHE activity (hint hint to get the men involved)!
Its been over a year since I did the math the first time and I noticed that I eat certain meals more often and needed to adjust. Try to keep in mind what you will eat more often. I am adding everything up all over again!
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