canning
Chiot’s Run

Julie Languille has an idea that’s so good and wholesome and savvy that it makes me exhausted just thinking about it. Her larder is stocked with whole, ready-made dehydrated meals, which she cooks in batches of 40 at a time, Smithsonian writes. And unlike the pre-prepared food you can buy in a store, this food is actually good for you:

“The meals that I have on hand are tastier than the commercially prepared dried foods,” says Languille, who doesn’t use any artificial flavoring, coloring or preservatives in her recipes, save for a few packets of oxygen absorbers, which keep food from changing color or growing mold.

By putting a lot of work in at the front end, Languille saves time when she actually gets around to serving these meals — all she needs to do is add water. She does have a “full-scale food-storage unit in her home,” though, Smithsonian says. And it’s not completely clear that it saves time to cook like a maniac four times a year instead of cooking less food more often — but it does mean she’s got plenty of meals on hand in the event of an earthquake, hurricane, or zombie apocalypse, and there’s a lot to be said for that.

It all makes sense when you think about it — better ingredients, less salt, healthier food — but it also gives us hardcore lifestyle blogger fatigue.