keeping the cupboards stocked

[ramtops]

Ever since I (literally) went bankrupt, and didn't know quite know where the next meals were coming from for a while, I've been almost obsessive about keeping cupboards and freezers full. We could live for at least two months, probably longer, with what I have stocked away.

Which meant that this morning, when it is so bloody cold in here, I could decant some crumpets from the freezer for breakfast; we have just consumed them, and they were most excellent.

And I had a rummage in the veg drawer - 10 minutes with the veg brush and the Magimix, and a pan of chicken and barley is on the stove for lunch. The chicken stock was in a pan already, waiting to go away for soup for *next* week. The carrots, leek and courgette were swiftly pulverised, saute'd down for 10 minutes in some oil, then lobbed in the soup vat with the stock and some barley from the pulse cupboard. A bit of shredded chicken from the breast left from last Sunday's dinner was bunged in too. There will be soooop for lunch.

Comments

[cookwitch.livejournal.com]

There's something so very soothing about making shoop.

[syllopsium.livejournal.com]

two months? What about vegetables?

[ramtops.livejournal.com]

What about milk? What about all sorts of things?

I didn't say we wouldn't have to buy *anything*, did I?

[syllopsium.livejournal.com]

No, but it's sort of implied, and if you take that approach you could go and restock everything, anyway.

I don't use milk; veg is the only perishable item I regularly have restock on.

[vampwillow]

"Ever since I (literally) went bankrupt, and didn't know quite know where the next meals were coming from for a while, I've been almost obsessive about keeping cupboards and freezers full."

In part I blame my substantial weight gain on a similar reasoning. For the same reason I now seem to have a very bad "if there is food eat it in case there isn't more" problem.