As most of you know I’m moving in August to Massachusetts from Philadelphia.  I will also be leaving my big lovely kitchen (with cabinets, drawers, and a pantry) for a small apartment with a smaller-than-normal refrigerator.  It’s not a mini-fridge by any means, but certainly smaller than the one we have now.  I’ll also be leaving my husband at home — though he promises we can still have Wednesday-Pizza-Night together even though we’ll be far apart.

This brings me to the vast quantity of high-effort high-reward hippie food I have in the kitchen.  I don’t think he’s going to know what to do with, say, dried spelt and I don’t want to carry it with me, so I’m going on a “use stuff up” binge for the next few weeks.  This may also include some cooking that will fill the freezer.  I’m not quite sure what all we have to work with, though our freezer and pantry have lots of good ingredients.

We have grains (barley, quinoa, oats), dried beans (white, black, kidney), sauces and condiments (I have a strange habit of mass-buying barbecue sauce…), baking stuff (corn syrup, molasses, sugars, gelatins), and lots of canned food.  Chris will eat the canned food but I want to attack the dried stuff — particularly the beans and lentils.  I have a few good recipes for lentil burgers, I’ll make some freezable lentil stews, aaand…?

So stay posted (and feel free to make suggestions!) as I journey through the pantry and eat the tasty and more exotic ingredients!

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