Sure. 1. Keep a stack of non‑perishable staples—rice, beans, canned tomatoes—in a fire‑proof container. 2. Use a gas stove or propane grill for heating; test it at the start of the day. 3. Have a small supply of instant noodles and dehydrated soups that only need boiling water. 4. Store a manual can opener and a small set of utensils in a reachable spot. 5. Label everything with usage dates and a quick‑reference guide for which items can be combined for a meal. 6. Once the outage hits, pull the labeled plan, heat the necessary items, combine as needed, serve. 7. Dispose of any leftovers properly to avoid waste. Follow the steps, keep it efficient, and you’ll avoid the chaos of a powerless kitchen.

Good idea. Set a fixed hour, run through every step, note any hiccups, and adjust. A quick drill keeps the plan muscle‑tight and the panic line clear.