Innumerable blizzards last winter.
Windstorm with lightning strikes last June (out of power for about 48 hours, lost a couple of trees)
Irene (no real damage here but out of power for about 6 days)
Monsoon-like rains with erosion problems
Winter nor’easter with heavy wet snows on leaf-laden trees (out of power from Saturday evening to Sunday afternoon a week later, lost a tree, several large branches, and big swaths of a poor Japanese maple)
With judicious use of dry ice, and with grilling what didn’t fit, I was able to save my frozen food. Indeed, with interior home temps of about 48 degrees F at that point, a filled to the brim 58 quart cooler was able to remain frozen from Thursday night until this morning (Monday), when I judged the freezers were down to freezing and ready to take the load.
The cooler holds a lot more than it appears to in that photo above. Saved a lot of meat, three packs of frozen tomatoes (from farmers’ markets), a couple frozen packs of supermarket veggies, and a whole chicken, and a whole octopus.
The house was pretty close to refrigerator temp by Wednesday, so the cooler for refrigerated goods only needed a little supplemental ice and such. Besides, fall veggies don’t really require much refrigeration: winter squash, sweet potatoes, celery root, beets, onions — most of them weren’t in there anyway.
I do love camping, but I prefer to do it voluntarily.