So Dev has gone to the college to judge a middle school history fair. I was supposed to go, but I played dead.
I’m sitting here, freshly showered, looking for some culinary trouble to get into. But I’m limited to what’s in the pantry. With those parameters set, I set out to figure out exactly what I have in the pantry. Sounds easy, right? Wrong.
My pantry is crammed full of stuff. I couldn’t tell you what all is in there. In some respects, I’m a good pantry shopper. For example- you will never catch me without canned tomatoes, a jar of pesto, pasta, bread crumbs, some kind of chicken parts and some ground turkey or beef. These are the things I consistently use to put dinner on the table during the week. But I am also an impulse shopper at the grocery store, so I tend to accumulate mismatched items. In my mind, I can hear Diane reciting the line from the movie “Friday,” something about none of my food matching…”you got peanut butter, but no jelly”….. that kinda thing. I’m sure if she reads this post, she’ll comment and leave the whole quote. Anyway- she has me pegged. My pantry is an international explosion. I have various Asian ingredients, southwestern spices and potions, and of course, many Italian inspired ingredients. I just don’t have anything that’s complete. I always end up needing ONE MORE THING to be able to make an actual meal. Plus- being an aspiring foodie, when I buy things for a recipe, I hardly ever use the whole package. That leads to pieces and parts of things laying around for decades.
After rummaging through the contents of my pantry and organizing things a bit I have made a pact with myself. For the foreseeable (horrible spelling) future, I will make meals that contain at least one item from my pantry. As soon as we’ve eaten it down considerably, I will undertake the project of re-stocking it more intelligently.
And now for something completely different….
While re-arranging things and trying to figure out what the heck some of these things in my pantry were, I stumbled upon a pile of recipes. These are recipes I use all the time. Some of them are actually methods for prep than can be used with almost any combination of ingredients (basic risotto recipe, basic quiche filling recipe).
I think I will post entries on some of these things. They might be useful to someone. And I can honestly say they’ve been taste-tested over and over again and they always make the cut.
I also have my mother’s cream cheese pound cake recipe, which I am in the process of tweaking for high altitude baking. As soon as I get it to work, I’ll post it here as well. I am embarassed to say that after saying what a good pantry shopper I am, I don’t seem to have enough AP flour to do this recipe. Sigh.
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