I missed last week. My husband and I had to make a last minute trip out of town on farmers marketing business (well … it was his business, and I was just along for the ride.) That trip, of course, put a bit of a damper on our pantry challenge success as it necessitated eating out several times. Still, we managed to keep expenses low because we had the foresight to pack wholesome snacks for the road: sprouted spelt and maple shortbread, beef jerky, boiled eggs, lettuce and other goodies.
When it comes down to actual money spent on groceries so far this month, we’re looking good at $40.02. We were blessed with a windfall as one of our friends from the market is trading tons of fresh, local, organic produce for a few nights lodging in our home which definitely helps make this challenge a mite bit easier for the duration of the month.
How have you done! Please update!
Lovage Soup for Spring
Moroccan Preserved Lemons
campfire roast chicken with flowering onion and dill
Our Daily Bread: No-knead Sourdough
A Story of Recovery (and a Recipe for Grain-free Carrot Cupcakes with Honey Cream Cheese Frosting)
A Recipe for Beet Kvass: A Deeply Cleansing Tonic
We’ve done remarkably well this month. Better than I had thought. I don’t have the exact figure that we’ve spent, but it’s been so nice to be prepared for our meals this month. In fact, I had stocked up on enough supplies to make a batch of soup last night, with extra for the freezer.
This has helped lighten the load, allowing extra time and energy for enjoying Christmas. Loving the lower stress this month!
We have been doing well with the challenge so far. After my last shopping trip a couple days ago, we had spent a total of $53 for the month, still under the $30/week goal. I do want to get some Dungeness crab for Christmas Eve dinner and I’m afraid that might send us over budget, but we’ll see. I have been having a hankering for pasta e fagoli for a week or so and am finally getting around to making it today. It’ll be a great pantry meal. Last night we had pan-fried pistachio-crusted halibut, apple-cabbage-carrot coleslaw with miso-rice vinegar-sesame seed oil vinagrette and mixed rice. We roasted a pork loin earlier in the week and made pulled pork with the leftovers, cooking the meat in the slow cooker with canned tomatoes, wine, a little green tomato chutney, and some thyme. Delicious!
Chris’s last post: Two Soups from My Imagination & Pantry.