You Need Food to Live
With the pantry reorganized and the Hunger Awareness Week behind me, I decided to go ahead and do an inventory of the freezers, then cleaned and restocked the fridge. After not shopping during the hunger challenge my produce was in a pretty sorry state and I also rid myself of a few things that had gotten lost in our cheese drawer round about last summer sometime (I need a bigger cheese drawer so things don't get buried or pushed into back corners!) but the waste from the fridge wasn't nearly as bad as I'd feared. My kitchen stores are in such a state that if Gordon Elliott were to pop round for an episode of Doorknock Dinners he and his chefs would be fixing me quite the meal indeed. HA!
One handy little habit I'm cultivating is to use a magnetic notepad on the fridge to write down pantry items as they get used up. No longer will I end up with three jars of cumin because I remembered that I used it but can't remember that I bought a replacement, or conversely forget time and time again that I've used the last of an ingredient but keep forgetting to buy a replacement. I've used the notepad technique on and off for a few years and encourage Chris and Kate to leave their requests on the list as well but under the current, reorganized pantry the notepad system seems to be working much more smoothly than in the past.
I'm pleased to say that I've replicated my success with the "Old Reliable" French Bread recipe and have produced yet more edible bread for the family. This may become a regular routine, at least as long as the price of flour and yeast remains a fraction of the price of "artisan" breads at the grocery store. I started buying bakery bread when I was doing my research into high fructose corn syrup and discovered it was in everything, including our grocery store bread.
I've tried three new recipes this week with good results. Two I pulled from my copy of the Cooking Light Annual 2010, one I pulled up from Southern Living, which is about as far from Cooking Light as you can get (and has the cup and a half of half-and-half, four large eggs and ten strips of bacon to prove it). All three are online through MyRecipes.com so I'll just go ahead and link to them there. I was able to make all of these with ingredients that I already had around the house, still cooking from the freezer and the pantry with what I have on hand.
Spinach and Bacon Quiche
Penne with Sage and Mushrooms
Singapore-Style Noodles
One handy little habit I'm cultivating is to use a magnetic notepad on the fridge to write down pantry items as they get used up. No longer will I end up with three jars of cumin because I remembered that I used it but can't remember that I bought a replacement, or conversely forget time and time again that I've used the last of an ingredient but keep forgetting to buy a replacement. I've used the notepad technique on and off for a few years and encourage Chris and Kate to leave their requests on the list as well but under the current, reorganized pantry the notepad system seems to be working much more smoothly than in the past.
I'm pleased to say that I've replicated my success with the "Old Reliable" French Bread recipe and have produced yet more edible bread for the family. This may become a regular routine, at least as long as the price of flour and yeast remains a fraction of the price of "artisan" breads at the grocery store. I started buying bakery bread when I was doing my research into high fructose corn syrup and discovered it was in everything, including our grocery store bread.
I've tried three new recipes this week with good results. Two I pulled from my copy of the Cooking Light Annual 2010, one I pulled up from Southern Living, which is about as far from Cooking Light as you can get (and has the cup and a half of half-and-half, four large eggs and ten strips of bacon to prove it). All three are online through MyRecipes.com so I'll just go ahead and link to them there. I was able to make all of these with ingredients that I already had around the house, still cooking from the freezer and the pantry with what I have on hand.
Spinach and Bacon Quiche
Penne with Sage and Mushrooms
Singapore-Style Noodles
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