Rationing begins in earnest today.  There are several reasons why I decided to give it another go.  I’ve gotten quite stout over the last several years.  With Pete and I getting married next year, it’s  less about “getting skinny” for the wedding than it is about getting healthy and fit for this new stage in my life.

Also, it’s about getting healthy financially.   I spend way too much on incidentals and expenses.  Pete and I would like to buy a house in the next 12 to 18 months.  That will not happen if I continue to spend like I have been.

Finally, it’s an attempt to prove that one can maintain a comfortable living without the excessive consumerism that is so pervasive to our culture.  People seemed to value what they had more.

So my challenge is two part:

1. Live off of the rations, as outlined on the “Food Ration Page.” These rations will be subject to the whims of the “Lord Woolton Randomizer” and seasonal availability.  I am using the ration levels from 1945, because they are a reasonable balance between the maximum and minimum levels.
2. Dress myself for home and work with 66 clothing coupons using the chart on the “Clothing Ration Page”.  Luckily “Make Do and Mend” had a comprehensive reference chart of garments and their point values.

The goal is to follow these rules from 09-01-10 to 09-01-11.  Hi-jinks will most likely ensue.

Cheers!

Miranda

I finally found an approximation of the national loaf, courtesy of 1940s Experiment

Nothing Fancy Wartime Loaf

* 600 ml (1 pint) of warm water
* 5 teaspoons of quick rise yeast
* couple pinches of sugar
* 2 lb of wholewheat (wholemeal) flour
* 1.5 teaspoons salt
* 1 tablespoon rolled oats (for top)
* drizzle of vegetable oil

Method

Place flour in large bowl
Mix in all dry ingredients except the rolled oats
Drizzle in vegetable oil
Pour in warm water
Mix thoroughly
When dough comes together knead for 10 minutes until dough is silky
Place back in bowl and cover
Let dough rise somewhere warm until doubled in size
Knead dough briefly again
Place dough into 4 x 1/2 lb tins (or 2 x 1 lb tins) that have been floured
Brush top with a little water and sprinkle on some rolled oats
Leave to rise for around 20 minutes
Place in oven at 180 0C for around 30-40 minutes (depending on the size of the loaf)
Remove from oven
Cool for at least 15 minutes before cutting