Sunday Storage

So here's something interesting. Outside of my tea (of which I am down to about 5 pounds), dried mushrooms and kelp (okay, there're a few pounds of beans in here too), every single food item in the house fits... IN THE PANTRY. Yes, in the pantry. Like a normal person. So, given that I don't really have much to say about the pantry anymore, as I'm not trying to find ways to use up the pantry storage of excess, I think we're discontinuing Sunday Storage.

I feel a little sad about this.

Mostly, I feel a little sad that these out of control amounts of food, well... aren't, anymore.

However, whenever we live somewhere that's not housing two people in 652 square feet of space, I'll probably stockpile too much again. And then we can start the Sunday Storage posts again.

I think that is all on this matter.

Comments

  1. j.2:54 PM

    All in a pantry? A single small pantry? But what if you get busy and don't have time to shop for 6 months? Or you need the money for something else, something really important, like the internet bill?

    OTOH, Yay! you getted the numbers down, so you can have more room for people!

    ReplyDelete
  2. Allie2:05 PM

    Well, in fairness, my pantry is pretty big. It was one of the "selling features" of the apartment for me. And it's well, well stocked. And of course, there're all the beans and grains I have tucked away into jars that sit on the counter. So, y'know... there's probably still enough food here (minus flour; there's not NEARLY enough flour) to last... 3 months? Four if I was stretching.

    But yeah, I figure if I have money issues that might conceivably disrupt my food flow, I can definitely go back down to $40/month groceries and eat up the staples I've still got.

    How's your vacation going? Still on it?

    ReplyDelete
  3. j.3:24 PM

    Still on it, still traveling. Still enjoying it, but thinking about setting myself up for a change later in the year. Either a couple months in the States, or spend some time in Europe or something.

    Yeah, you've still got plenty, it just really doesn't look like much, compared to what you started with.

    ReplyDelete
  4. Allie12:09 PM

    Oh, I'm excited for you that you're still traveling. So, so envious. These days I'm always just looking for my vacations where semesters allow for them.

    Definitely. It's a lot of food; it just doesn't feel like it since I'll never forget needing a separate room for all my foods.

    ReplyDelete

Post a Comment

Popular posts from this blog

Lentil, Chick Pea and Eggplant Boil

Image
Sorry for the delay. I actually made this days ago, but due to my busy school schedule (yay! The semester is finally almost over!), I didn't have time until now to post it. I always forget about lentils. I always have them in the house, and like them quite a bit, but most of the time, they don't even exist as an option in my head. I don't know why that is. I've been telling P for a while now I wanted to eat more lentils, so finally I just made some. I also decided to take this as an opportunity to use up some spare veggies laying about. Hope you enjoy! 1/2 anise bulb, sliced 1 small onion, cut into rings 1/2 jalepeno, minced 1 tablespoon olive oil salt to taste 1 cup yellow potato, cubed 2 cups cubed and peeled eggplant 1/3 cup pitted kalamata olives, cut into quarters 1 cup lentils 3 - 4 1/2 cups water 1/2 teaspoon pepper 1/4 teaspoon each: clove, cinnamon 1 teaspoon ground coriander seed 1/2 preserved lemon, diced 1 roma tomato, chopped 1 cup mixe...
Read more

Gems, Lovely Gems

Image
I actually have a bit more homework than I anticipated, so today I just want to tell you guys about gems. It appears that no one really knows what gems are anymore, but back in the 1800s they were a popular, if heavy, treat. So much so, that many pioneers even found room in their wagons to bring a gem pan. By the early 1900s, gems had fallen out of favour and most people just went with muffins. It's a sad, sad thing, really. Traditionally, gem pans were made from cast iron. You can still find beautiful, old cast iron pans on eBay. In fact, aside from scouring antique shops hopefully (and often fruitlessly), eBay is the only place I know that routinely "carries" them. You can find a proper gem pan for as little as US$5, and I've seen them as much as US$300. You just never really know. My advice, however, is to find one that's shallow, made in the mid-1800s (this is when the pans were really in their prime, quality-wise), and in extremely poor condition. I say to fi...
Read more

Bergamot Curd

Image
As promised, here is the curd recipe. This is perfect for scones, toast, just to eat, or for an unusual twist on the filling typically used in those little fruit tarts. If bergamots are not available to you, you could always use lemon, Seville orange, sweet types of orange (cut the sugar a bit though), lime, pomello, grapefruit or any other citrus. Enjoy! 9 ounces freshly squeezed bergamot juice 2 tablespoons finely grated zest 1 1/2 cups sugar 6 eggs 1/4 teaspoon kosher salt 12 tablespoons butter, cut into 1 tablespoon bits Whisk all but butter into a saucepan. Begin to heat over medium low heat and add all the butter. Whisking periodically, cook until the whisk marks stay in the curd. Pack into sterilised jars (or you can just put this in a jar and put it in the fridge, if you don't want to can it) and process 15 minutes. Makes about 3 cups.
Read more