I expect my state to close down in the next couple days, by Monday the 23rd of March for several weeks if not a month. So on the way home from work today, I did some shopping around what I remembered I had in my pantry and fridge.
I have recently moved so most of what I had was dry goods, and cans as well as condiments, oils, and spices. I had stashed my freezer contents at my work freezer for the move and left them there so I could show how to fill the freezer here. If this extends more than one month I will get that and go with what is there. Once things get back to normal I will start with an empty kitchen and we will build up to a stocked pantry ongoing on a budget of about $150.00 per person per month … for ALL meals breakfast, lunch and dinner. So here is what I started with.
Mustard, mayo, capers, gojuchang, salsa, green salsa, more mustard, more mayo, oyster sauce, ketchup a bit of colby-jack cheese, three cubes of butter
Tomato paste, anchovy paste, Parmesan, basil, 6 lamb rib chops, 8 tortillas, broccoli, 2 jalapenos, bunch of celery, 4 carrots, bunch of green onions.
Tomato paste, anchovy paste, Parmesan, basil, 6 lamb rib chops, 8 tortillas, broccoli, 2 jalapenos, bunch of celery, 4 carrots, bunch of green onions.
Flour, sugar, brown sugar, a bag or coconut, dry red beans, dry garbanzo beans, angel hair pasta, elbow pasta, lentils, cornmeal, shortening, popcorn, rice, one pound + four ounces oats, 2 cans chunk tuna, 2 cans chili, 3 cans tomatoes, 3 cans tomato sauce, dry parmesean, box of beef stock, baking powder, baking soda, some corn starch, dry buttermilk and a six-pack of beef ramen, four potatoes, one lemon one shallot, two onions, 1.5 heads of garlic.Partial bottles of oil, soy sauce, AC vinegar, molasses, oils, Worcestershire, mirin, balsamic & red wine vinegar, hoisin, sesame oil, chili oil, maple syrup, honey
Spices, salt, pepper, beef and chicken bullion, agave.
I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.
