Showing posts from April, 2015

Eat the Larder: 4 week update, & celebrating our progress

We didn't make some kind of massive turn-around on the Eat the Larder challenge this week, but that's no surprise. I took some time to review what we have stores of that we need to be using, and reflect on why we aren't using it. Some of it is because I have a tendency to hoard food that goes way deeper than we'll ever get on this blog. Though I feel like I've touched on some of the reasoning before. Some of it though is because we stocked up on some things when we were working with a MUCH more expansive kitchen at Mr. Moon's parents' house, right before we moved away from it. And of course it's been a whirlwind since then that we're only pulling out of now to take some deep breaths and focus on shaping our lives going forward the way we want them. I'd like to be starting some more/better routines, so we are more practiced at them when the next whirlwind hits us, whatever that may be.

Though, on the topic of better routines, I must say that we, …

Menu: Apr 20-26, 3-week Update on Eat the Larder challenge

What's on the menu?

Breakfasts: Smoothies, eggs on toast, Turkey "benedict" (I don't like hollandaise on the turkey version, instead using garlic & mayo on the english muffin & adding a tomato slice, but this isn't some Pinterest renaming crap, it's just an aphasia slip-up that stuck).

Lunches: Turkey & roast beef wraps/sandwiches, leftovers.

Snacks: Really not doing great on these.

Monday: Tacos/Nachos! [using up leftovers]

Tuesday: Steak & Broccoli [beef, freezer cooking]

Wednesday: Shrimp (I don't know what kind of shrimp, we'll find out what we're in the mood for that day.) ETA, we ended up with a giant creole-shrimp caesar salad! Bottled dressing, but homemade croutons.

Thursday: Pita Pizza [freezer cooking]

Friday: Rice & beans [pantry cooking]

Saturday: Chili dogs

Sunday: Noodle bowl
How are we doing on the Eat The Larder Challenge?

Let me tell you how not good we're doing. Epic fail. I mean, we did…

Organizing Dilemma: Beverages

I like having a coffee & tea station. Everything in one place when we need it. That in mind, we also have a soda maker station, which doubles as cocktailing station, but also has the flavor syrups that go for both soda and coffee. And then of course there's the liquor cabinet... I'd better show you.

Here's our bar with soda maker and cocktailing supplies. The bottom shelf has soda & coffee syrups, and a rack of bitters (because my preferred beverage is plain soda water with a dash of bitters). So of course it makes sense to have those accessible. The middle shelf is canned soda, because I found a great deal and it's like a year's worth of soda--but at that drinking rate, I don't need them that accessible. So I want to put those elsewhere, and we'll get back to that. Top shelf is spare syrups, and that seahakws tin needs something in it so it's useful. It's also getting the flask collection, I just forgot to put that up before I took pictures…

April is the Eat from the Larder Challenge

The Challenge:

Northwest Edible Life has a yearly Eat from the Larder challenge in April. I only read about it on April 1, but it had been a half-assed goal of ours anyway so I jumped onboard.

Their rules are a ZERO dollar food budget and no intentional stocking up ahead. Of course without any forewarning I couldn't possibly have intentionally stocked up ahead, but I'm not interested in a $0 grocery budget--just cleaning out some of our excess pantry storage and being a little creative. We're having an issue with our freezer & fridge that requires us to minimize our perishable food stock before fixing it, besides the excessive collection of condiments and pickles in there.

Our Rules:

No purchasing non-perishable food items. Minimal purchase of perishable items. No opening of new condiments if they can be avoided (until after the fridge is fixed, whether that's in two weeks or May). Be creative! 

Keep it simple, right? Bonus goals: Use every gadget in the kitchen. NO N…