1) Water: Plan to stock seven gallons of water per person. That should be enough for drinking and cooking for a week. You can buy bottled water, or, if you prefer, fill recycled glass bottles that you rinse with a little bleach. Don't reuse plastic bottles; they can't be made clean enough. When the storm approaches, fill buckets, the sink and tub with water to use for cleaning and washing only.
2) Nonperishable Food: Think crackers, string cheese, mini-cut carrots and salsa, hummus with bagel chips, unsalted baked chips, sliced apples or grapes and protein bars. Unsweetened cereals make crunchy healthy snacks as well as quick meals at times besides breakfast. Look for tuna in single-serving cans or pouches. Pork and beans comes in a variety of flavors, including country style, Boston recipe and vegetarian. And stock up on single servings of shelf-stable puddings, fruits and gelatins. Just remember to have a can opener.
3) Food Storage: Store all your emergency supplies in one place. Now is the time to start using the chops, steaks and other foods in your freezer. After the storm — when the refrigerator may not be working — have two large coolers or ice chests available. Place items you want to access often such as fruit and water bottles in one cooler; place longer-term items in the other cooler.
4) Cooking: Stock up on charcoal or propane for your outdoor grill. Keep the grill away from an enclosed area to avoid carbon monoxide poisoning. A butane burner or camp stove is good for boiling water, but use only outdoors.
5) Serving: Consume fresh fruits and vegetables and cook up any meats first. These will be the fastest items to spoil when the power goes out.