Thursday, August 24, 2006

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.


Carla Lynne said...

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

Sally Parrott Ashbrook said...

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!