Sunday, 11 February 2018

Shopping and Weighing Out the Rations


On our way back from Llandudno yesterday we called into Tesco to pick up  some vegetables. 

I was determined to spend only one of my vouchers and in the end managed to get what I wanted with the smaller of the two, the £4.50 one.  Having Alan with me as a human calculator was brilliant, when we had bought the things we needed there was 77p left over, he did a quick mental recheck and yes just 77p left to spend ... and then I spotted the garlic for 78p and as we only have a handful of homegrown garlic cloves left in the freezer I decided that this was the perfect answer.


The receipt showing my 1p shopping.



Left in The Purse   £306.01


I picked up the latest copy of the Tesco magazine, just because it was free and I could  ;-)



Today I've been continuing with the weighing out of our supplies.  It's time consuming but very interesting.  I think rationing will help us to learn a lot about portion control.

8oz of  dried Soup Mix = 1 point


1lb Rice = 2 points


1lb Lentils = 2 points

Plus as a vegan it seems I can have another one pound of pulses each week.



And THIS is our months ration of onions - for both of us.

Thank goodness for the Leeks.



Instead of having his lard ration Alan is taking the same weight in Olive Oil.

2oz = 6 tablespoons

Alan is combining his butter and margarine rations to take 6oz of Lurpak, which I guess is almost a mix of the two anyway!


Instead of my lard and butter I am taking 4oz of Trex, which is the vegetable equivalent. For my margarine I am using my usual Flora Dairy Free Spread to the same ration weight.

I have to make sure that I remember that as well as for spreading on bread and toast and cooking with in general, all this fat has to be used in my baking and bread making too. Not a smear will be wasted.

 So now that just about everything has been weighed and accounted for we are almost ready to get started.  So now I'm going to sit down and do a menu plan for the first week.

Sue xx


16 comments:

  1. Planning was probably the biggest headache. Trying to get as many meals as possible from the staple rations. No wonder so many people turned to gardening who had never picked up a spade or folk before.

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    1. The planning has driven me to distraction. Once we get into the routine it won't be anywhere near as bad, but it's learning what to do as you're doing it that comes harder when you get to my age ... there I've been and gone and done it ... used age as an excuse :-) hahaha

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  2. I am enjoying this lead up to your challenge, I have not done any research as my head has been full of the lurgy. However this morning I am feeling a slight improvement so a bit of digging will happen later. I know that my family supplemented the meat ration by rearing rabbits and poultry, the tight little holding community raised pigs although the Ministry had dibs on that meat as well. I still remember how to make head cheese, aka brawn.

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    1. There are a few booklets available that show you how to rear your own backyard rabbits for meat. But lots of what I've read has shown that a lot of the folk in the end were unable to kill what had become 'pet' rabbits. I guess it was easier to buy a dead rabbit off someone else to use for the pot.

      Yes, I believe that half of every pig was considered to be Ministry of Food property, even those raised by Pig Clubs, and the meat had to be handed over after slaughter.

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  3. Good Luck Sue I know that you will do it Lots of love MUM XX

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  4. This is getting really interesting!

    I haven't tried freezing garlic. Do you break it into cloved before freezing or freeze the whole head?

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    1. Yes, I simply break it into individual cloves, leaving the papery skin on and pop into a polybag and put in the freezer. When you get it out to use chop or grate from frozen. You will find that once you chop off the very end, the papery skin just slides off.

      I first did it with my homegrown garlic as I found it was starting to sprout and this seemed the best way to get it stored quickly. It worked a treat so I will be continuing to do this. Even my newly purchased 'ration garlic' has been separated and frozen ready for use.

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  5. Really enjoying this Sue, it's so interesting (well, it is for us reading, even if it's time consuming for you!). Can't wait to see your menu plan. I'm really feeling more like giving it a go now, perhaps with slight adaptations to reduce the carb content a bit. I'm sure you won't beat me with a stick for variations, will you?! ;-)

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    1. No of course not, variations really ARE the spice of life, or so I've been told. Obviously we are varying a few things slightly ourselves, such as me with my Nescafe ... which had not even been invented in 1940 ... so I can hardly beat you with a stick if you go off piste slightly can I ;-)

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  6. Wow, this is genuinely fascinating!! I thought I knew a quite a bit about rationing but your challenge is a real eye opener. I can see how people were healthy on rations

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    1. The amount of vegetables consumed, even if there were a lot of potatoes, is a definite step up on how most people eat today for a start. That, and I guess cooking virtually everything from scratch, so no additives or unheard of additions to a recipe.

      We'll see how it affects our health by the end of the month. We have noted our weights and measurements as well as blood pressure and blood sugar readings so we can compare for ourselves.

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  7. I was born after the war but during the time there was still rationing so I am finding this fascinating. Really looking forward to reading about the menu plan etc. Thank you for sharing all this with us Sue.

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    1. There's just a few last minute tweaks going on with the menu plan today, but I think I've virtually cracked it now.

      It's a pleasure to share, there seems to be a lot of interest in this at the moment. I have just discovered a Facebook group of people that try to live on rations for a week at a time, so I have been having a look at what they are up to but some of it is a bit confusing as some of them are in the USA, where the rationing was different to ours in many ways.

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  8. What a lot of weighing and measuring. I am pretty sure it will probably become second nature as your challenge progresses and take no time at all.

    God bless.

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