After three weeks of constant traveling, disorientation events, and moving madness, I finally had a chance to cook again. I got a huge CSA bounty this week and had no idea what to do with most of it. Since I am in the middle of my usual pre-move “use it up or toss it out” phase, I dug out my cookbooks and found recipes that maximized what I received plus what was left in the pantry. Three hours later, I had enough food for the next two weeks before we leave. Perfect.
All these greens turned into:
- cabbage soup
- cole slaw
- kale chips
- salad with roasted chickpeas and carrots
- brown rice with leeks
- lentils, leeks, and greens pasta sauce
It feels oh so good to have an empty pantry, fridge, and freezer and pre-made meals ready. Reminds me of the days when I had weekends free for bulk cooking and bake fest. I have no idea how we accumulate so much stuff in such a short period of time. It will be nice to start over and try to maintain a minimalist kitchen. Our new kitchen is half the size of our current one, so I won’t have much of a choice!