The Great Pantry Throw Down

I enjoy a well stocked kitchen. On any given day, I love to be able to reach into my pantry or fridge for that splash of sirhachi, that rasher of bacon, a touch of apple cider or orange juice, or the chunk of fresh ginger. Lentils, wild rice, quinoa, semolina flour, and cornmeal find a home alongside the more common all-purpose flour, baking soda, sugar and salt. My spice shelf is a disordered chaos of countries mingling in harmony...some 50+ jars of aromatic treasures. My freezer harbors cuts of many animals neatly bound in meal sized parcels. Lima beans, cranberries, peas, corn, spinach and broccoli huddle in the cold alongside phyllo dough and Ross' Eggo waffles. The drawers and shelves of my fridge burst with yogurts, cheeses, jellies, condiments and sauces. Miso, tamarind, and sauerkraut co-habit with mustard, ketchup and mayo. I adore my well prepared arsenal.

Well, my previously well prepared arsenal...

Our moving day is less than a month away. One month. While many pantry items will endure a move a few miles away unscathed--as will most of our fridge stock-- packing up the food in our kitchen seems like an added frustration to top off the rest of the wrapping, packing and boxing we have to do.

In the interest of limiting our groceries and using up what we have, I've compiled lists upon lists of meals to consume over the next month. My goal is to only purchase fresh produce and dairy, as well as a few regular tried and true consumables (i.e. Ross' Mt Dew and frozen pizzas and my hummus, coffee and chocolate). No more boxes of crackers or cereal. No more cans of soup, beans or tomatoes. No more salad dressings, mustards or oils. No more flour or sugar. Use what's on hand...buy only the perishables. And even those in limited quantities. No more meat...we have to use up that small farm we've cultivated in our freezer.

That will make for interesting blogging on Carpe Cibus. But guess what? Our menu doesn't look too shabby!

Baked sweet potatoes with warm black bean salsa
Pork medallions with cherry sauce
Wild rice and carrot soup
Lentil and quinoa salad
Asian Lettuce cups with ground turkey and apple
Cranberry and cream cheese phyllo cups

As well as more generic baked chicken, pasta with tomato sauce, tilapia with frozen veggies.

And the coup d'etat...

Garbage Casserole.

I'm saving a can of cream soup and a pound of ground beef for that one last meal in our apartment...the classic hot dish of the mid-west. Rounded out by whatever little bits of fresh of frozen veggies still linger. Filled in by whatever rice or pasta we still have on hand. Mixed with a concoction of cheeses that may not make the journey. And topped off with the crushed remains of who knows what cereals, chips or fried onions that may survive til the month's end.

Despite the thrift, we will be eating very well this month. Anyone care to join us?