So we’re just about at the 1 week mark of the Pantry Challenge. So far, I’ve run out of bananas and am perilously short on ice cream.
I expected the first week to being something of a non-event, since I buy groceries weekly. But I learned something after all. (That’s the point of an experiment like this, right?) We eat out or get takeout more often than I realized. It was hard going a full week with (almost) all the food we ate being food I made. Usually there’s pizza (or fast food) on Mondays for Library Pizza night. And then maybe sometime mid week we’d go out to eat. There’s walking to get ice cream at the Dairy Dome, a cappuccino at Kushala Sip… many small purchases over the course of the week. But not this week.
FULL DISCLOSURE: I ended up getting a coffee at Kushala Sip, but I paid for it out of my own allowance. And Adam asked for and got some Five Guys fries which I again paid for out of my allowance. But he’s recovering from a minor surgery and it seemed like it was only the right thing to do to get the poor guy some fries.
It will be interesting to see what genre of food I run out of first. I thought a lot about all the different kinds of dinners I can make, but I suspect that lunch-making materials will actually run out first. I have these thoughts of baking snacks instead, but the kids have a poor track record of eating the moderately healthy things I could bake. Breakfasts might also run out first, but Adam’s bread toasted makes an amazing breakfast, and we have enough ingredients to make that for the full run of the month, even if we eat a lot more than usual.
So here’s what we ate for dinner this week. Just as a reminder, you can follow all the fun during at The Pantry Challenge site! I am not sure I’ll post regular updates here (because I suspect they’re boring).
Last Peapod order arrived! Last restaurant trip made on the way back from camping. I meant to take a picture of all the crazy bags scattered across the kitchen floor, but we were in the middle of a board game, so I didn’t.
Mostly compliant with tacos to use a box stuffed in the back of the cupboard plus perishable veggies. After everyone pointed out it wasn’t June yet, we got one last round of ice creams. Mine is always a twist cone dipped in chocolate.
Adam also baked a batch of scones for his coworkers, several of which didn’t quite make it to work. That led to our first (and so far only) from-budget purchase. He got a pint of heavy cream, sultana (golden) raisins, lemonade, a cumcumber and a lime.
On Wednesdays we often host a number of our friends for gaming. I have thought a lot about how I can feed 10 people a nice meal on this restrictive budget. I think if I plan ahead, I can do it. But it definitely takes forethought. This Wednesday’s meal was sponsored by the color beige. Chicken pot pie is a fan favorite and was spectacular as usual. Adam’s home made bread will be a staple of our penury – he makes it every week and it never gets undelicious. (We have enough peanut butter and home made jam to last far more than a month!) Then we had the scones from Tuesday for dessert. So much delicious beige…
Fried rice is a farm share staple for me, and plays an important role in my standard cooking repertoire. See, you buy a rotisserie chicken (which can often be as inexpensive as $5 if you catch it on a sale night). You strip it and use the meat in fried rice (often along with the “what the heck do I do with this” vegetables from your farm share). Then you take the remnants of the carcass and pressure cook them (along with more random vegetables) to make chicken stock. A tremendous number of my recipes rely on a constant, large supply of homemade chicken broth, so I do this pretty often.
Pizza night. Honestly, it wasn’t as good as the violet pizza I made last time we had homemade pizza! But it was still pretty darn good.
I used this amazing technique called “get invited over to a friend’s house and eat their delicious food”. Like most of the techniques I’m using to not spend money on food, this is probably harder if you live in an impoverished community. But man, it was tasty.
I make chili (and cornbread) very often on Sundays. Maybe even as often as every other Sunday. The rest of the family eats leftovers for lunches. (My company provides lunches for us, which is an amazing perk.) Chili makes premium leftovers for lunches, and we all love it. I’m thinking that I’ll run out of ground turkey (which we use instead of ground beef) first of my dinner ingredients. It’s used in a ton of my recipes.