Monday, January 9, 2012

Two Weeks of Rationing

Our rationing has been going well.  Both of us have been sticking to it.
Have been having alot of vegetables and salads. 
Haven't been doing any baking as we are still making do with xmas cake and xmas pudding.
They should last us for another week or two.

One weeks sugar ration has lasted us two weeks and we have only used half of it.
Likewise with the tea, I've had to cut down on my pots of tea as I don't have enough milk to
have all the cups that I would like.  I have also been watering down my milk to make it last longer.
Salem has been enjoying his milk ration.  The amount is more than what he used to have pre-ration time.
We do use up all our butter ration, this was something we didn't really eat before.  Margerine doesn't get all used up though.

Our one week ration of cooking fat hadn't been touched until yesterday, I used some to fry up some lovely fish that Salem worked for on Saturday.
He worked at the fishmongers at the market in the morning and we got some lovely trevally.  This is a fish that years ago people would turn up their noses at and would only use as bait.  I told my mother about our lovely fish and she didn't have anything nice to say about it, saying it was just a bait fish and oily.  I don't think she has ever eaten it before.
We made fish fingers with it, cutting it into strips and them Salem crumbed it.  It is a lovely firm fish and was absolutely delicious.  Even my other son "Grumpy Teenager" loved it.
We had the fish with lots of fresh salad.

During the last week we have been having toast for breakfast with either jam or vegemite.
Having the Oslo Meal most lunches.
Having baked potatoes with a bit of cheese, relish and more salad.
I have also made fish chowder using a tin of smoked fish from our monthly points.


1 can of smoked fish
1 leek sliced up
1 cup milk
1 cup water
salt and pepper
1 cup or more of frozen or left-over vegetables
1 heaped tablespoon of corn flour
1 tablespoon margerine

In a large pan fry the leeks in the margerine until soft.
Add the liquid from the can of smoked fish to the pan.
Flake up the fish and add as well.
Add the vegetables and warm through.
Then add the two cups of liquid and salt and pepper to taste.
Just before this comes to the boil, mix the cornflour with a little extra water
then add to the pan and stir to mix in well.
Turn element down as you do not want this to boil.
Cook for a few more minutes.
If it is too thick add a little more water and check the seasoning.
Sprinkle with plenty of fresh chopped parsley before serving.
If you don't have fresh parsley, use 1/2 to 1 teaspoon of dried added with the vegetables.

This made a decent meal for the three of us.
Will feed 4 or 5 people if you serve it with bread.

Very, very yummy!!!!

Last night I started reading "Spreading their Wings - New Zealand WAAFs in Wartime" by Bee Dawson.
It's a very interesting read.  I'll tell you about that later.

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