I met a lovely slightly scary lady who believed the end of society as we know it is pretty dam close – food and transport infrastructures are on the brink of collapse and the fall of government and the economy wont be far behind.
Apocalyptic Lady: it wont be long now.
Me: the end?
Apocalyptic Lady: the beginning for some.
Me: for you?
Apocalyptic Lady: my community is ready.
Me: it’s interesting that you’ve a sustainable community. I know lots of people interested in sustainability, but no communities.
Apocalyptic Lady: individuals wont survive.
I think Apocalyptic Lady was trying to recruit me because she knew I had a young fertile wife and the average age of her community would lead to a short lived dystopia.
I didn’t want to join her community but I think the things she said affected me quite deeply. One manifestation of this is I’ve started freezing things. I have seven jars of kale pesto and today I made parsley cubes.
She’s fertile and funny!
Two sensible things I discovered about freezing herbs that I didn’t do:
1) measure 1 tablespoon into each cube so you can easily measure out the correct amount for recipes.
2) label and date your bag of parsley pops (I guess I could still do this).
It’s pretty straight forward and you can freeze most herbs: basil, chives, lemon balm, mint, parsley, sage, oregano and tarragon to name a few.
I just hope the freezers are still working PA [post-apocalypse].