Better late than never! This was last weeks ‘Quarantine Eating’. I’ve been so busy cooking, I’m behind!
I’m as stubbornly determined as ever to make my way through at least one of our freezers and the pantry. I feel like it’s a losing battle, trying to eat our way through this COVID-19 quarantine. Yesterday I made fresh ravioli using up stocks of pasta flour, frozen stock and tomatoes from last years garden, canned crab meat from the pantry and frozen spinach we had bags of. BUT, it all made so much I ended up freezing 90 small ravioli. It’s like going in a circle back to square one!
Three meals a day and although it feels as though I’m not making progress at emptying old food from the house, we sure are eating well, and it’s been a great practice of creativity. How to use saved or leftover food from dinner last night to create a breakfast or lunch today? How do I put together random items that are on their last day of freshness, that might not normally ‘go together’?
On another side, I’ve been doing what I can also to help others go through their pantry. In a world where we stand at the grocery aisles (or virtually online) and can’t figure out what to do when half our ‘go to’ items aren’t available, I did a few of the posts from a Q/A on Instagram Stories. I thought I’d post some of the more helpful ones here!
And – let me know what you’re ‘stuck on’ in your pantry – I’m happy to help!
These were just a few Answers I had received – it was fun to answer them! I also have been looking at creative ways to use my own leftovers, etc., and did a couple of fun GIF’s last week.
Keep following my Instagram Stories for more! I love finding new and creative ways to use a ‘base recipe’ that’s easily adapted to whatever I have in the fridge or freezer, giving me flexibility to use up foods that might otherwise be wasted.
What’s your biggest challenge in the Kitchen right now?
Share with me below!