Storage eating
Last night I was exhausted and did not feel like cooking. Usually I am very good at planning menus for hte week, but this week has been "off." I had NO idea what to make.
So, I walked into my food storage area in the basement and grabbed a handful of whole wheat spaghetti, a bottle of olive oil, and a can of great northern beans. I looked outside and grabbed some cherry tomatoes and basil. A little goat cheese from the fridge. I also had some garlic left over from the week.
I sauteed the beans, tomatoes, and garlic in a little olive oil and balsamic vinegar with a tad of sea salt. I put it over the pasta and mixed in the goat cheese. The kids loved it! Madison and Zach each had 2 helpings.
Almost all came from my food storage (bought in bulk this summer). It was very exciting not to go to the store.
Here is a great calculator to help build your own food storage. I recommend building a base and then adding to it. You can select 3 months or more and based upon the number and ages of family members.
2 comments:
Isn't it the most wonderful, rewarding feeling to just go into the pantry and pull out a filler, add some fresh veggies from your garden, top with some olive oil and sea salt for health and flavor, and have your family go ga ga over it????
I just found your blog through my sitemeter. Kindred spirits...:-)
I'll be visiting you every day!
Carla Lynne
That sounds incredible.
When I could still eat tomato sauces, I used to keep a bottle of olives, pinenuts (in the freezer), and a variety of other random things. On days when I didn't know what to cook, I just added them to pasta sauce. Incredible. Having stuff from a garden is even better!
Post a Comment