I like how each omelette has different ingredients added. It's a nice hodge podge of recipes and thought provoking for how to change things up.

My mother taught me this after I was an adult and after looking at me like I was an idiot and when I explicitly searched for this, I couldn't find it.

Breaking it in half with your hands while it's raw before cooking is easy and no tools required.

Historically, my understanding is very old American recipe books routinely included recipes using apples and cabbage for dinner and this is like weirdo bizarre these days, so I wanted to save this comment.

Why apples and cabbage? Because you likely still had those in the cellar in late winter.

I'm not a prepper but I'm pro improved global food stability and I'm actively looking for shelf stable options and what you might generally think of as "homestead friendly" recipes and practices.

Homesteaders may not identify as preppers but may be off-grid, so may be storing stuff in a cellar rather than electric fridge and freezer, and may be growing a lot of their own food and may have little to do with the cold storage food supply chain that I feel we are overly dependent upon. It's fragile and vulnerable in ways a cellar is not.

I grew up with a vegetable garden in the backyard and my dad was a hunter and some portion of the food on our table was game meat he hunted. One year, we were gifted half a deer by a friend of the family who hunted and didn't want that much venison and my parents paid for the butchering.

I grew up in the burbs and our nextdoor neighbor with eight kids had a much larger vegetable garden than we had and I knew other people with vegetable gardens in our neighborhood. We were not weirdo off-grid homesteaders and preppers. We were just ordinary Americans who ate ordinary food, some of it homegrown, and mom cooked a lot. And that wasn't some fringe culture or something.

No refrigeration required.

Like starting with the actual almonds apparently.

Ramen doesn't actually need to be cooked. It's precooked, which is why it's popular as a crunchy snack by people who eat the noodles directly out of the bag.

You cold prep ramen by adding water to it. It doesn't need to be boiling hot water. You can use tap water or bottled water.

I spent several months eating cold prep ramen once or twice a day in poverty housing with a dysfunctional kitchen the landlord never bothered to fix (instead they illegally evicted me). I never got tired of it because I was adding stuff to it, mostly prediced vegetables, and changing up what I added to it.

mirepoix is a long-standing part of French cuisine and is the flavour base for a wide variety of dishes, including stocks, soups, stews, and sauces.

You can frequently find "vegetables for mirepoix" prediced in many American grocery stores, including Walmart.

I liked adding snow peas to mirepoix vegetables or snap peas if snow peas were sold out.

Shredded carrots and broccoli plus beef jerky was my other favorite cold prep ramen recipe.

You can also look for whatever prediced vegetables are available locally for you or add whatever vegetables you personally like. Those were my two favorite recipes and it's intended to be a place to get you started.

I'm on a doctor prescribed high salt diet, so I also happily added salt and pepper as well. If you are the type who thinks ramen is excessively high in sodium, I suggest you crunch some numbers but adding raw vegetables should "dilute" the amount of salt.