We have so much food in our pantry! Now that the kid has gone, we haven’t quite adjusted to buying so much less food. I need to use up some of it. (My camera’s hiding, but when it resurfaces, I’ll show you how overstuffed the pantry is.)
Step One is to be very grateful for all the abundance. It’s not always this way in a house full of part-time workers and students. There have been months when buying any food at all was out of the question. I am filled with gratitude that it’s not that way for us right now.
Step Two is to use up some of this bounty so that (a) nothing goes bad, and (b) my food-storage areas stop looking like an episode of “Hoarders.”
This means it’s–ta-da!–Pantry Cooking Month!
In other words, for the rest of May, I plan to make as many pantry-heavy meals as I can, and blog about it.
In keeping with my past Pantry Cooking Month practices, I’m going to see how many nice meals I can make without going out and buying anything besides the small handful of highly perishable things (fresh veggies, eggs, milk) that we buy in small quantities anyway. Oh, and James will buy coffee. There’s no stopping James from buying coffee.
While the meals may not be super-exciting, I’ll try to keep it from being all tuna casserole, all the time, and maybe among us, we can come up with some great ideas. Once a week, on Saturdays when I’m making my menus, I will tell you what I’ve got on hand, and if you’re up for it, you can give me thoughts. Or point me to your blog, so I can make one of your recipes–that would be fun! Then on Sundays, I’ll post the menus. If I make your recipe, I’ll link back to you and post pictures.
This week’s stuff to use up:
Meats and other proteins:
Beef (some ground, some thinly sliced top round steaks)
Yellow split peas
Grains and other carbs:
Rice (jasmine, plain white, sushi rice)
Many kinds of pasta
Fresh and frozen potatoes
I also have plenty of most of the staples I keep on hand: flour, spices, canned tomato products, soy sauce, etc.
Put your thinking caps on?