Now that the freezer has had its figurative meltdown, our refrigerator is full to bursting with condiments and raw ingredients such as jams, chutneys, cocktail sauce and large bunches of kale, several squash, whole beets and chicken livers marinating in port. Not exactly what anyone wants to bring in their lunch to school, something I’ve been hearing for more than a few days now.
Not really wanting to cook, but knowing that I’ve promised myself that I would not go to the grocery store until one, some of the food we have has left the building so to speak and two, we actually have the space to receive more food. That means that milk and cereal are not in our future for at least a few more days. We can do it, family!
A couple of nights ago, when the Patriots beat the Rams by a whole lot (tee, hee), I made both Delicata Squash and Kale Pot Pie and Roasted Delicata Squash and Onion with Bresaola and Goat Cheese over Brown Rice for The Maine Ingredient, using up both the kale and some squash.
At some point I’ll need to go to the grocery store for milk in our coffee, but I will endeavor to put that off as long as possible! At least until there’s space in the fridge to put the milk. Day 23 without going to the grocery store.
I’m a frugal girl