Pantry Report
Yesterday's dining endeavors yielded pearsauce for breakfast; tomato soup, crackers and yellow squash with Vidalia onions for lunch; and Thai peanut chicken with peas for supper. I also made a double batch of candied, spiced pecans.
That translates into 2 cans of tomato soup, 1 can squash, 1 can bean sprouts, 1 package rice noodles, a chicken breast, some peas and shallots, some peanuts, 4 cups of pecans, a lemon, the rest of the spice cookies, some pearsauce, 1 bottle of sparkling apple cider, 1 bottle of sparkling white grape, and various hot peppers/spices/condiments from the fridge/pantry. I seem to have worked out a reliable way to ensure that our Thai noodles are spicy enough without having to add the heat after the fact--stir-frying the chicken/veggies in sesame chile oil seems to add the right kick.
Of course, in the past 48 hours we've also had dinner at Mexico and breakfast at Golden Corral (a geocaching event). We're going to have to curtail our eating out if we ever hope to put a serious dent in our stash.
That translates into 2 cans of tomato soup, 1 can squash, 1 can bean sprouts, 1 package rice noodles, a chicken breast, some peas and shallots, some peanuts, 4 cups of pecans, a lemon, the rest of the spice cookies, some pearsauce, 1 bottle of sparkling apple cider, 1 bottle of sparkling white grape, and various hot peppers/spices/condiments from the fridge/pantry. I seem to have worked out a reliable way to ensure that our Thai noodles are spicy enough without having to add the heat after the fact--stir-frying the chicken/veggies in sesame chile oil seems to add the right kick.
Of course, in the past 48 hours we've also had dinner at Mexico and breakfast at Golden Corral (a geocaching event). We're going to have to curtail our eating out if we ever hope to put a serious dent in our stash.