In the meanwhile, I have a soup simmering on the stove. Tomorrow will be a rainy day and this soup will be our dinner tomorrow night. Which kinda had me thinkin'...
Katie over at Two Frog Home has a personal challenge she has given herself. She will be eating only from food storage, with the only food purchases made consisting of perishables. We were able to manage something similar last year. There were many weeks when we only bought eggs, milk, butter and cheese. We will try to accomplish this again this year.We don't have a pig to fill the freezer this year but the Farmer's Market convenes once a month so we will buy our meat there once a month. Food storage management involves eating the food and replenishing it. After all what is the point of putting up all this food if we are not going to eat it?
So, this is what I am thinking....At the beginning of each week I will post our grocery list. This is more in order to keep me honest. Writing a grocery list and sticking to it helps to keep the grocery budget down. It involves planning as opposed shopping on a whim. At the end of the week I will post our menu for the week. I will follow this challenge from November 1st until March 31. It is my hope to share recipes with you. I also hope that you, kind reader, feel free to share recipes in the comments section.
The soup on the stove is a Thai squash soup. I baked 2 buttercup squash in the oven for an hour. Scooped out the innards into my handy dandy food mill, added 1 quart of chicken stock (from preserving sanity) added one can of coconut milk and about a tablespoon of curry paste, salt to taste and about a cup of unsweetened coconut toasted. I will serve this with a brown rice pilaf of ginger, raisins, apples and kale.
So what's for suppa?