Jonathan is now 1 month old, and I have been blessed by so many friends with meals this last month. I have had over a dozen meals brought to us along with ingredients given for throwing together quick meals. Many of these meals had leftovers as well to provide for additional meals. We have basically been eating meals gifted by others for the last month. It has been a blessing in many ways. First of all, I have had more time to devote to our family, to keep school going, and to stay rested with the transition of a new baby. We are also in the midst of a transition with Ethan's jobs - so the meals have been helpful there as well.
But another reason, it has been COLD out!!! One of the last things I want to do right now is take a new baby, 2 year old, 5 year old, and 6 year old out of the house to go shopping for groceries. I think I have only had to go out shopping once since Jonathan has been born. (Ethan is great and picks up milk and a few random things if needed.)
So now that I am back to cooking again, I decided that I am going to try to cook from our cabinets as much as possible. Not only will this keep the grocerybills down for awhile, but it will also help to keep all of the kiddo's out of the bitter cold a bit more.
Among other things, some of the things that I have in abundance to work with are things that have been canned: ground beef, tomatoes, ham and ham broth, green beans, pears and pear sauce, and dried beans that have been canned. I also have a bit of corn we have frozen, lots of noodles that I have purchased when on sale, eggs from our chickens, and quite a stash of wheat berries (to be ground for wheat flour).
Although the variety in our meals may lack a bit more than I would like, I think I can still have fruit, veggies, and protein for most meals. Some of my meal ideas are soups, ham and noodles, french toast, pancakes, waffles, egg bakes, scrambled eggs, pasta dishes, enchilada dishes . . . I'm sure there's more. I'm hoping to cook through the cupboard through February, if Ethan can put up with it that long!
this post.) I used lard I had rendered from our pastured hogs, which I have quite a bit of too, in the bread for the oil. It really bakes and tastes quite good - no porky taste at all! (You can read more about the health benefits of rendering your own lard here and here.) So yesterday we had french toast for supper and today we had sandwiches for lunch.
It will be interesting to see what all I can come up with to make the family happy at mealtime. I hope that I am pleasantly surprised with how long I can cook out of our cupboards too, and hopefully it will get us to some warmer weather!