Not there, but from experience I would say your problem is ash and other debris on your panels. Someone needs to climb up and clean them. Lots of water, then diluted vinegar, then soapy water, then a really serious rinse. Shading of any kind really is bad for panel performance.
Toss any milk, half and half or heavy cream containers, leftovers. Keep the veggies and fruit.
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Okay - scrub them all, and tape over the LCD display on Sunny Boy so UV doesnât blast it.
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Thanks!
Stumbled upon this while researching downsizing in ATL.
Oh no! This canât right. All condiments? All eggs? All cheese? Maybe just pimento cheese (smiling).
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Other articles say most condiments will be fine, but not mayonnaise, tartar sauce, or horseradish. (Why horseradish?) Also, hard cheeses will last a lot longer than soft. So eat the brie first, and save the cheddar for later.
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Re: keeping eggs
Ran across this from a boating blog:
Five Ways to Store Eggs without Refrigeration
Every cruising cookbook will mention some way of preserving eggs on long voyages. Iâve personally heard of five basic ones; the choice depends on your pattern of thinking.
- Grease each egg carefully and thoroughly with Vaseline.
- Paint each egg with sodium silicate (water glass).
- Boil each egg 10 seconds.
- Deep-freeze the eggs.
- Turn over the eggs every two or three days.
The first three methods are slightly messy and consume time when you are busiestâpreparing to leave port. Greasing must be done carefully, as any void in the coating will allow the eggs to rot. Overboiling will cook the eggs so they are not good for cakes or baking, and you wonât find this out until you actually break open an egg you are about to use. These methods require no extra maintenance once you are at sea other than removing the Vaseline if you choose method 1. Neither Vaseline nor sodium silicate is dangerous to your health if a small amount should get into your food while you are breaking an egg.
Freezing works, and that is how eggs are kept in many countries where they must be imported. You can tell an egg has been frozen if it has a pale yellow yolk. If your freezer fails and the eggs even begin to defrost, theyâll start going bad in five or six days.
Turning the eggs is the method I always choose. All I have to do before we leave port is store away the eggs in regular egg cartons. Then at sea, itâs necessary to remember to turn over each carton three times a week. There is a chance of failure with this method. If the eggs arenât turned over because you forget, or because you are too seasick, theyâll start to deteriorate. If they sit for a week without turning, theyâll start to go bad after 25 days or so.
The reason all these methods work is that they keep air from entering the semiporous eggshell. When an egg is absolutely fresh, its shell is well coated inside by the clear egg fluid, and air canât get through. As it ages, the shell dries out inside where the air space sits, and then the shell becomes more porous. Vaseline and sodium silicate add an airtight barrier to the outside of the egg. A 10-second boil adds an internal barrier. Turning the eggs works the same wayâit keeps the whole inside of the shell moist.
Whichever method you choose, buy the freshest eggs you can findâones that have never been refrigerated or kept in an air-conditioned room. Two- or 3-day-old eggs tend to have lumpy shells that are absolutely opaque. After five or six days of storage, even in refrigeration, the shells start to develop small, slightly gray spots that are easily visible if you hold the egg up to a strong light. Supermarket eggs are a poor choice: (1) these are usually bought from a central egg distributor and are at least three days old when they reach the store, and (2) they are almost always transported in air-conditioned trucks. This is vitally important. A 20-degree increase in temperature will drastically affect the keeping quality of eggs.
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Eggs remain one of the best values and readily avail foods around. Donât stock pile eggs. Cook them. Last power outage we cooked eggs over a fire pit and bought eggs at the farm as needed.
Now if you anticipate an outage, meaning no sudden surprises, set up an ice chest/cooler in the yard.
Its ice you need to stockpile.
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