This month, we’re shopping our kitchen in order to use up what we have so we can save money and clear kitchen clutter.
Here we go with Day 8 of the Pantry Challenge! Saturdays are desk work days for me, so I didn’t do a ton of kitchen prep. That said, we still ate well!
Long time pantry challengers will remember that back in January 2018 I attempted and failed to create my own sourdough starter. Thankfully my friend Kate sent me some of hers, dehydrated and shipped through Canadian customs.
It worked! And she held my hand via iMessage all that spring as I learned how to feed & maintain a sourdough starter and bake bread.
I ended up developing somewhat of a routine:
- feed the starter Thursday night
- make pizza dough and bread dough on Friday morning
- form bread boules after making Friday night pizza
- bake off the boules while we eat and watch our Friday night movie
- slice and freeze the boules on Saturday morning
Occasionally the days of the week may change, but this has been my basic routine for a good three years, interrupted by flour shortages and too hot summer weather. With the PC I am back in my bread baking groove.
The only down side is that my biggest bread lover can’t eat wheat. Eventually I’ll transfer my skills to making gluten-free sourdough, but that isn’t happening right now. Too much going on and we still don’t have an official diagnosis of celiac, other things, or celiac plus other things.
Anyway, bread is what I did today.
What We Ate
Everyone was home today, except my husband took one of our daughters to an appointment at lunchtime so they got lunch out.
Breakfast – We had a variety of yogurt, blueberries, Grape-nuts (I bought a box this week since the kids had never had it), oatmeal, and leftover pizza.
Lunch – The kids had more leftover pizza as well as leftover rice, quinoa, taco meat, and beans from the last few days. I thawed a few Souper Cubes of Super Easy Broccoli Cheese Soup and made a salad, topped with leftover Homemade Buttermilk Ranch Dressing from pizza night.
Dinner – Instant Pot Ribs (2 racks from the freezer), grilled chicken breast (a family-size flat) and drumsticks (an extra large family-size flat) with Homemade Seasoned Salt, Roast Vegetables, Easy Garlic Green Beans, and rice cooked in turkey stock from the freezer.
On the weekends, I like to make big batches of stuff so that lunches are easier. I have a lot of chores to do tomorrow, so I don’t want to worry about lunch. I made a lot of meat and there was surprisingly a lot left over.
Interestingly enough, there wasn’t much left of 4 cups (uncooked) rice or the vegetables. Go figure. At least we’ve got proteins for lunch.
What I Prepped
- sliced, wrapped, and froze four boules of Sourdough Rye Bread
- cooked extra chicken breast, drumsticks, and ribs.
How did Day 8 go for you?