Survival Basics

Combined home repair, plumbing, and cooking survival skills. Covers the 15 most common home fixes, detailed plumbing troubleshooting, weekly budget meal prep on $50/week, and foundational cooking techniques. Use when someone needs practical self-sufficiency skills for home and food.

Survival Basics: Home & Food

Four skills in one. A plumber charges $150-300 per visit. Delivery costs $15-20 per meal vs $2-4 home-cooked. Most common home repairs take $30 in tools and 30 minutes. Most weeknight meals take 15 minutes to reheat from Sunday prep. This skill covers all four domains: home repair, plumbing, meal prep, and cooking from scratch.

Sources & Verification

• This Old House / Family Handyman — DIY repair guides reviewed by licensed tradespeople. thisoldhouse.com, familyhandyman.com — verified active March 2026
• International Plumbing Code (IPC) and Uniform Plumbing Code (UPC) — model codes adopted by most US jurisdictions
• EPA WaterSense program — running toilet wastes 200 gallons/day. epa.gov/watersense
• Consumer Reports plumbing cost data, 2024 — average service call $175-350 before parts
• HUD Healthy Homes Program — free home maintenance guidance. hud.gov/program_offices/healthy_homes
• USDA FoodSafety.gov — food storage temperature guidelines, safe cooling times. foodsafety.gov — verified active March 2026
• USDA SNAP-Ed Connection — budget meal planning resources. snaped.fns.usda.gov — verified active March 2026
• USDA MyPlate budget meal planning tools. myplate.gov — verified active March 2026
• "The Complete Do-It-Yourself Manual" by Reader's Digest — comprehensive single-volume home repair reference
• "Salt, Fat, Acid, Heat" by Samin Nosrat — foundational cooking techniques
• Feeding America food bank locator: feedingamerica.org/find-your-local-foodbank

When to Use

• User has a home repair issue and wants to DIY it
• Wants to stop paying for simple plumbing calls
• Wants to eat well on a tight budget
• Relies on takeout because there's "nothing to cook"
• Wants to learn foundational cooking techniques
• New homeowner or renter who's never fixed anything

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MODULE A: HOME REPAIR

Instructions: The $30 Toolkit

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THE ONLY TOOLS YOU NEED TO START:

- Adjustable wrench ($8) — fits any nut or bolt
- Phillips + flathead screwdriver ($5 for both)
- Pliers ($6)
- Plunger ($8) — get a FLANGE plunger, not the flat cup kind
- Roll of plumber's tape / teflon tape ($2)
- Roll of duct tape ($3)

TOTAL: ~$30

NICE TO HAVE LATER:
- Cordless drill ($40-60) — the single most useful power tool
- Tape measure
- Level
- Stud finder ($15)
- Utility knife

Instructions: The 15 Fixes

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PLUMBING (saves $150-400 per incident):

1. UNCLOG A DRAIN (saves $150-250)
   -> Pour boiling water down the drain first
   -> If that fails: 1/2 cup baking soda + 1/2 cup vinegar, wait 30 min, flush hot water
   -> If that fails: use a plunger (cover overflow hole with wet rag first)
   -> If that fails: remove the P-trap under the sink (bucket under it, unscrew
      the two slip nuts, clean it out, put it back)
   -> NEVER use chemical drain cleaners — they damage pipes

2. FIX A RUNNING TOILET (saves $150-300)
   -> Lift the tank lid and look inside
   -> If the flapper (rubber thing at bottom) is warped/old: replace it ($5 at
      hardware store, pulls right off, new one snaps on)
   -> If the float is too high: adjust the float arm down so water stops
      1 inch below the overflow tube
   -> These two fixes solve 90% of running toilets

3. FIX A LEAKY FAUCET (saves $150-250)
   -> Turn off water supply (valves under the sink, turn clockwise)
   -> Most leaks = worn washer or O-ring
   -> Search "[your faucet brand] [your faucet model] washer replacement"
   -> Parts cost $5-10

WALLS AND SURFACES (saves $100-300):

4. PATCH A HOLE IN DRYWALL (saves $100-200)
   -> Small holes (nail/screw): fill with spackle, let dry, sand smooth, paint
   -> Medium holes (fist-sized): buy a drywall patch kit ($8), apply mesh patch,
      spread joint compound, let dry, sand, paint

5. FIX A SQUEAKY DOOR (saves a service call)
   -> Remove hinge pin (tap up from bottom with screwdriver)
   -> Coat pin with petroleum jelly or WD-40. Replace pin. Done.

6. FIX A STICKING DOOR
   -> Find where it sticks (look for shiny/rubbed spots on the edge)
   -> Sand that spot with medium sandpaper
   -> If the whole door sags: tighten the top hinge screws

ELECTRICAL — SAFE STUFF ONLY (saves $200-400):

7. REPLACE A LIGHT SWITCH OR OUTLET (saves $200)
   -> Turn off the breaker for that circuit first
   -> Take a photo of which wire goes where before disconnecting
   -> NOTE: if you see aluminum wiring (silver color), STOP and call a professional

8. FIX A TRIPPED BREAKER (saves a service call)
   -> Find your electrical panel; look for the breaker in middle position
   -> Push it fully to OFF, then back to ON
   -> If it trips again: unplug everything on that circuit and try again
   -> If it still trips: call an electrician (overloaded circuit or short)

EVERYTHING ELSE:

9. TIGHTEN A LOOSE HANDLE/KNOB
   -> Look for a set screw on the base (tiny screw on the side or bottom)
   -> Tighten it.

10. FIX A STUCK WINDOW (saves $100-200)
    -> Score the paint seal with a utility knife along the edges
    -> Spray silicone lubricant in the tracks
    -> Tap the frame gently with a rubber mallet or your palm

11. STOP A DRAFTY WINDOW/DOOR (saves $50-200/year)
    -> Buy adhesive weatherstripping ($5-10)
    -> Clean the surface, apply the strip along the gap

12. RECAULK A BATHTUB/SHOWER (saves $150-250)
    -> Remove old caulk with a utility knife
    -> Clean the gap with rubbing alcohol
    -> Apply new silicone caulk. Smooth with a wet finger. Cure 24 hours.

13. FIX A GARBAGE DISPOSAL (saves $150-200)
    -> If it hums but doesn't spin: look underneath for a hex key hole,
       insert the hex wrench, turn back and forth to free the jam
    -> If it does nothing: press the reset button on the bottom
    -> NEVER put your hand inside a disposal

14. UNCLOG A SHOWERHEAD
    -> Soak in white vinegar overnight
    -> Scrub holes with old toothbrush
    -> Reattach with new teflon tape on threads

15. HANG SOMETHING HEAVY ON A WALL
    -> Find the stud (knock on wall — hollow = no stud, solid = stud)
    -> Drill into the stud (holds 50+ lbs easily)
    -> No stud: use toggle bolts ($5), NOT plastic anchors for heavy items

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MODULE B: PLUMBING DEEP DIVE

Instructions: Shut-Offs (Find These First)

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SHUT-OFF VALVES — FIND THESE BEFORE YOU NEED THEM:

FIXTURE SHUT-OFFS:
  - Toilet: oval valve on the wall behind the toilet, near the floor.
    Turn clockwise to close.
  - Under-sink: two valves (hot and cold) under the cabinet.
    Turn clockwise to close.
  - Test these now — they can seize from disuse.

MAIN WATER SHUT-OFF:
  House: near the water meter (front of house) or in basement/utility room.
  Apartment: utility closet or shared utility room — ask building super.
  Turn clockwise (or use a water meter key for outdoor meters).

GAS — DO NOT TOUCH:
  Gas lines are not covered by this skill. If you smell gas,
  leave immediately and call 911 or your gas utility emergency line.

Instructions: Clogged Drains

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DIAGNOSIS:
[ ] Single fixture clogged: clog in that fixture's trap or drain line
[ ] Multiple fixtures slow: main line clog (needs a plumber's snake)
[ ] Kitchen sink after garbage disposal: grease or food in the trap

METHOD 1 — BAKING SODA + VINEGAR (chemical-free):
1. Pour 1/2 cup baking soda directly into the drain
2. Follow with 1 cup white vinegar
3. Cover the drain opening (forces reaction into the clog)
4. Wait 15-20 min. Flush with hot water.

Why not Drano: damages pipes, doesn't work on hair clogs, creates
hazardous conditions for anyone working in the drain later.

METHOD 2 — PLUNGER:
Tools: cup plunger (flat-bottomed, NOT the toilet flange plunger)
1. Fill sink with 2-3 inches of water (creates seal)
2. Cover the overflow opening with a wet cloth
3. Pump 15-20 times with short sharp strokes
4. Pull up sharply on the final stroke

METHOD 3 — P-TRAP REMOVAL (for complete blockages):
Tools: bucket, channel-lock pliers (or by hand if plastic)
1. Place a bucket under the P-trap
2. Unscrew the slip-nut fittings on both sides (counterclockwise)
3. Pull out the P-trap — the clog falls into your bucket
4. Clear the clog (usually compressed hair, grease, soap)
5. Reattach. Hand-tight plus 1/4 turn with pliers.
6. Run water and check for leaks at both joints

Instructions: Clogged Toilet

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RULES BEFORE STARTING:
[ ] Do NOT keep flushing if the bowl is full — you will overflow
[ ] If bowl is at the rim: wait 5 min for water to drain before plunging
[ ] Never use chemical drain cleaners in a toilet

TOILET PLUNGER PROTOCOL:
Tools: flange plunger (the one with the rubber extension on the bottom)

1. Add water to cover the plunger head if the bowl is low
2. Insert the flange so it fits into the drain hole
3. Start with a SLOW first push to remove air
4. Pump 15-20 times with firm even strokes
5. Pull up sharply on the final stroke
6. Flush to test. Repeat up to 3 times.

TOILET AUGER (for stubborn clogs, ~$25):
1. Insert the curved end into the drain
2. Crank clockwise while pushing the cable
3. Work back and forth at resistance to break up the clog
4. Pull the auger out slowly

CALL A PLUMBER IF:
[ ] Auger doesn't clear after two attempts
[ ] Multiple toilets blocked simultaneously (main line clog)
[ ] Sewage backing up into other fixtures when you flush

Instructions: Running Toilet

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A running toilet wastes 200 gallons per day ($2-4 in water costs daily).
Most fixes cost $5-15 in parts.

DIAGNOSIS (lift the tank lid):

CAUSE A: FLAPPER VALVE LEAKING (70% of cases)
Test: add food coloring to tank. Wait 15 min without flushing.
Color in bowl? The flapper is leaking.

FLAPPER REPLACEMENT ($5-10 part, 20 minutes):
1. Turn off water at the shut-off valve (clockwise)
2. Flush to empty the tank
3. Remove old flapper (unhook side ears, unhook chain from handle arm)
4. Take old flapper to hardware store to match it (or buy universal)
5. Attach new flapper: hook ears onto pegs, clip chain with 1/2 inch slack
6. Turn water back on. Redo food coloring test.

CAUSE B: FLOAT SET TOO HIGH
Signs: water running into the overflow tube (tall open tube in center)

FLOAT ADJUSTMENT (5 min, no parts):
Ball float (old, round): bend arm gently downward
Cup float (modern, cylinder): pinch clip and slide downward
Target: water sits 1 inch below the top of the overflow tube

Instructions: Identifying Minor Leaks

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UNDER-SINK SUPPLY LINE DRIP:
  - Tighten the connection nut (clockwise, 1/4 turn at a time)
  - If tightening doesn't stop it: replace the supply line ($10-15)

UNDER-SINK DRAIN DRIP:
  - Tighten the slip-nuts
  - If cracked plastic: replace the P-trap ($5-10)

TOILET BASE LEAK (after flushing):
  - The wax ring seal has failed
  - Fix requires removing and re-setting the toilet — call a plumber
    if unsure. Water under the sub-floor is expensive.

CONDENSATION (mistaken for a leak):
  Test: dry the pipe and wrap in dry paper towel for 1 hour.
  Paper wet but pipe connection dry? That's condensation.
  Solution: pipe insulation foam ($3-5 at hardware store)

CALL A PLUMBER IMMEDIATELY IF:
[ ] Water is coming from inside a wall
[ ] The ceiling is staining from above
[ ] You hear water running but all fixtures are off
[ ] Water near an electrical panel or outlet (emergency)

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MODULE C: BUDGET MEAL PREP

Instructions: The $50/Week System

Agent action: Ask the user their budget, dietary restrictions, cooking equipment, and skill level before generating a plan.

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THE $50/WEEK BUDGET BREAKDOWN (one person, three meals + snacks):

Proteins ($15-18): Dried lentils ($1.50/lb), canned tuna ($1-1.50/can),
  eggs ($3-5/dozen), dried beans ($1.50-2/lb), chicken thighs ($1.50-2.50/lb),
  canned sardines ($1.50-2.50/tin), firm tofu ($2-3/block)

Starches ($8-10): Brown rice (5lb bag ~$5), rolled oats (5lb ~$5),
  dried pasta ($1-1.50/lb), potatoes (5lb bag $3-5), store brand bread ($2-3)

Vegetables ($12-15): Frozen spinach, broccoli, peas (~$1-1.50/lb),
  canned tomatoes ($1/can), cabbage (most budget value per pound),
  carrots, onions, garlic (flavor base for everything)

Pantry/flavor ($5-8): Olive oil, salt, pepper, garlic powder, cumin,
  paprika, soy sauce, hot sauce, vinegar — these last months

TOTAL: $40-51 in most markets
NOTE: Currency is USD. Adapt price expectations for your region.

Instructions: Sunday Prep System

The goal is 2-3 hours of cooking that produces 5-7 days of ready-to-heat meals.

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SUNDAY PREP SEQUENCE (parallel cooking is the key):

Start these first (longest cook time):
  [ ] Grains: rice/oats/quinoa on. Brown rice: 45 min. White: 18 min.
  [ ] Proteins in oven: chicken thighs, roasted tofu, hard-boiled eggs
      (25-40 minutes)
  [ ] Dried beans (if using): start Saturday night in slow cooker

While those cook:
  [ ] Wash and chop all vegetables for the week
  [ ] Roast one tray mixed vegetables at 400F/200C for 20-25 min
  [ ] Make one sauce that will flavor multiple meals (see sauce templates)

Final:
  [ ] Cook one pot of something soup or stew-like (freezes well)
  [ ] Portion into containers: 3-4 days in fridge, rest in freezer

SAUCE TEMPLATES (each covers 4-6 meals):

Simple Tomato: 1 can crushed tomatoes + 4 cloves garlic + 1 tsp olive
  oil + salt + red pepper flakes. Simmer 15 min. Use on pasta, grain
  bowls, eggs, lentils, chicken.

Tahini Dressing: 3 tbsp tahini + 2 tbsp lemon juice + 1 clove garlic +
  water to thin + salt. Use on: roasted veg, grain bowls, chickpeas.

Ginger-Soy: 3 tbsp soy sauce + 1 tbsp rice vinegar + 1 tsp sesame oil +
  1 tsp ginger. Use on: tofu, rice, stir-fried veg, chicken, eggs.

Instructions: Daily Assembly

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THE ASSEMBLY FORMULA (15 minutes or less):
  1 scoop grains or starch
  + 1 scoop protein
  + 1 scoop vegetables
  + 1 spoonful sauce
  = complete meal

EXAMPLE COMBOS FROM THE SAME PREP:
  Breakfast: oats + peanut butter + banana slices
  Lunch: rice + chickpeas + roasted veg + tahini
  Dinner: pasta + tomato base + lentils + spinach
  Snack: hard-boiled egg + carrots + hummus

FOOD STORAGE SHELF LIFE:
  Cooked rice/grains: 4-5 days fridge, 3 months freezer
  Cooked beans/lentils: 4-5 days fridge, 3 months freezer
  Cooked chicken: 3-4 days fridge, 2-3 months freezer
  Soups/stews: 4-5 days fridge, 3 months freezer

SAFE COOLING RULE (prevents food poisoning):
  Cooked food must cool from 140F/60C to 40F/4C within 2 hours.
  Never put a large hot pot directly in the fridge.
  Spread food into shallow containers to cool faster.

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MODULE D: COOK FROM SCRATCH

Instructions: Pantry Setup

Build this once, cook forever. These ingredients cover 90% of meals.

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PANTRY FOUNDATION (buy once, lasts months):

FATS: olive oil, canola oil, butter
ACIDS: white vinegar, lemon juice (bottled is fine), soy sauce
AROMATICS: garlic (fresh or powder), onion powder, dried onions
SPICES: salt, black pepper, cumin, paprika, red pepper flakes,
  oregano, thyme
CANNED: crushed tomatoes (6 cans), chickpeas, black beans,
  coconut milk (2 cans)
DRY GOODS: white rice (5lb), pasta (4 lbs mixed), rolled oats (5lb),
  lentils (2lb), dried chickpeas (2lb)
SAUCES: hot sauce, soy sauce or tamari, Dijon mustard

COST: $60-80 upfront, then mostly restocking individual items

Instructions: 10 Foundational Techniques

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1. COOK RICE CORRECTLY
   Ratio: 1 cup rice to 2 cups water (white rice)
   Bring to boil. Cover. Reduce to lowest heat. Cook 18 min.
   Do not lift the lid. Let sit 5 min off heat before fluffing.
   Brown rice: same method, 45 min.

2. ROAST VEGETABLES
   Cut into similar-sized pieces. Toss with oil, salt, pepper.
   Spread in SINGLE LAYER on baking sheet (crowding = steaming).
   400F/200C for 20-30 min, flipping halfway.
   Rule: done when edges are browned and pierced easily with a fork.

3. SAUTE / STIR-FRY
   Hot pan before oil. Hot oil before ingredients.
   Don't overcrowd (cook in batches if needed).
   Move things around often. Cook on medium-high heat.

4. BOIL PASTA CORRECTLY
   Large pot, well-salted water (should taste like mild seawater).
   Cook to package directions minus 1-2 min if you'll add sauce.
   Reserve 1 cup pasta water before draining — it thickens sauces.

5. COOK EGGS (the universal survival food)
   Scrambled: low heat, move constantly, pull off BEFORE fully set.
   Fried: medium heat, cover with lid for last 1 min for "basted."
   Hard-boiled: boiling water, lower eggs in gently, 12 min,
   ice bath immediately. Peel under cold running water.

6. COOK CHICKEN (most versatile protein)
   THIGHS: 400F/200C oven, 35-40 min, skin up. Done at 165F/74C.
   STOVETOP: medium-high, sear 5 min per side, then cover for 10.
   Safe internal temp: 165F/74C with a thermometer.

7. COOK DRIED BEANS / LENTILS
   Lentils: no soaking needed. Rinse, 1 cup lentils to 3 cups water,
   simmer 25-30 min. Salt after cooking (before makes them tough).
   Dried beans: soak overnight in 3x water, drain, cook 60-90 min.
   OR: just use canned beans ($1/can, already cooked, rinse before using).

8. MAKE A BASIC SAUCE / GRAVY
   Pan sauce: remove cooked protein, add aromatics (garlic, onion),
   scrape up any browned bits, add liquid (stock/wine/water), simmer
   until thickened, finish with butter or acid (lemon/vinegar).

9. TASTE AND SEASON AS YOU GO
   The difference between bland and good food is salt added at each
   stage and acid at the end. Taste before serving. Always.
   If it tastes flat: more salt or a squeeze of lemon.
   If it tastes one-dimensional: add something acidic or fatty.

10. USE LEFTOVERS CORRECTLY
    Most cooked food improves the next day. Cold rice = best fried rice.
    Leftover roasted veg = add to eggs, grain bowls, or soup.
    Rule: if you're not sure what to make, make soup. Everything goes in soup.

Instructions: 5 Recipes Anyone Can Make

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1. LENTIL SOUP (cheap, nutritious, impossible to fail)
   Sauté 1 diced onion + 4 cloves garlic in oil until soft.
   Add 1 tsp cumin, 1 tsp paprika, red pepper flakes.
   Add 1.5 cups red lentils + 1 can crushed tomatoes + 4 cups water.
   Simmer 25 min. Season with salt. Squeeze lemon to serve.
   Cost: ~$1.50/serving. Makes 4 portions.

2. FRIED RICE (uses leftover rice, fast)
   Cold rice works best (day-old from fridge).
   Heat oil in large pan/wok until very hot.
   Add rice, press flat, don't stir for 2 min (let it crisp).
   Push rice to sides, add beaten eggs in the center, scramble.
   Mix together with soy sauce, sesame oil, and any veg/protein.

3. ROASTED CHICKEN THIGHS WITH VEG (meal prep base)
   Pat dry chicken thighs, season generously with salt, pepper, paprika.
   Arrange on sheet pan with chopped vegetables (potatoes, broccoli,
   onions, whatever). Toss veg with oil and salt.
   400F/200C for 40-45 min until chicken skin is crispy.
   Makes 2-3 meals from one pan.

4. TOMATO PASTA
   Boil pasta. While it cooks: sauté 4 cloves garlic in oil until golden,
   add 1 can crushed tomatoes, pinch red pepper, salt.
   Simmer 10 min. Toss with pasta + splash of pasta water to bind.
   Optional: protein from any leftovers you have.

5. GRAIN BOWL (infinitely variable)
   Base: any cooked grain (rice, quinoa, oats, pasta)
   Protein: whatever you have (beans, egg, canned tuna, leftover meat)
   Vegetables: roasted, raw, or cooked — whatever's in the fridge
   Sauce: any from the sauce templates above
   That's it. This is a complete, balanced meal every time.

If This Fails

Home Repair:

• Call 211 or search "free home repair assistance [your county]" — many communities have volunteer repair programs (Habitat for Humanity Repair Corps, Rebuilding Together)
• YouTube is the best repair teacher. Search your exact model number + problem.
• For renters: document issues in writing — landlords are legally responsible for habitability repairs

Plumbing:

• Drain still clogged after all methods: a plumber's motorized snake clears blockages 50+ feet into the line. Cost: $150-250
• Apartment buildings: for any shared-stack issue, call building management immediately
• No money for a plumber: Community Action Agencies have emergency home repair funds — search "community action agency" plus your county at communityactionpartnership.com

Cooking:

• If food is going bad before you eat it: prep less variety, bigger batches
• If you have no cooking equipment: a microwave and single pot can execute this entire system
• If food insecurity is the barrier: find food banks at feedingamerica.org/find-your-local-foodbank — verified active March 2026

Rules

• Always mention safety: turn off water before plumbing work, turn off breaker before electrical
• Gas lines, main electrical panels, structural work: always call a professional
• Food safety: never skip safe cooling guidance — foodborne illness from improper cooling is a real risk
• Always ask about dietary restrictions before generating meal plans
• Renting vs owning matters: renters should notify landlord for major issues

Tips

Home Repair:

• "Righty tighty, lefty loosey" — the universal rule for screws, bolts, and most fittings
• Take photos before you take anything apart
• Hardware store employees are usually the most helpful people on earth

Plumbing:

• The most common DIY mistake is overtightening. Plastic fittings crack if over-torqued. Hand-tight plus 1/4 turn is the standard.
• A running toilet fix pays for itself in 3-5 days on most water bills.

Cooking:

• The difference between bad and good food is salt at every stage and acid (lemon, vinegar) at the end
• Cold rice makes the best fried rice. Day-old rice from the fridge is ideal.
• Cabbage is the most underrated budget vegetable: cheap, lasts 2+ weeks, absorbs any sauce

Agent State

Persist across sessions:

yaml

home_skills:
  toolkit_acquired: false
  repairs_completed: []
  plumbing:
    known_shutoffs:
      main_location: null
      toilet_shutoffs: []
      sink_shutoffs: []
    active_issue:
      type: null
      location: null
      methods_tried: []
      resolved: false
      plumber_needed: false
  meal_prep:
    budget: null
    restrictions: []
    equipment: []
    base_template:
      proteins: []
      starches: []
      vegetables: []
      sauces: []
    pantry_stocked: false
    current_week:
      plan: []
      prep_done: false
    flags:
      food_insecurity: false
  cooking:
    skill_level: null
    techniques_learned: []
    pantry_setup: false