Our store
cupboard challenge was quite the talking point down the pub this weekend. Let’s
hope some of you are trying it out too.
To clarify
exactly what we’re doing; when at home we’re eating solely from our cupboards,
fridge and freezer. No top up shops allowed.
To ensure
we’re not losing out nutritionally, once our fresh fruit and vegetables run
out, we’ll buy more. We don’t see this as cheating per se, just common sense: no
point in doing it if we’ll end up with scurvy right?
One week in
and it feels like we’ve barely touched the sides of our supplies. However,
going into week two my carnivorous husband is somewhat concerned about
dwindling meat supplies.
On the upside
it’s forced him to think more about portion size. Whereas before he’d have
thought little of using up all the beef skirt in one dish, he’s portioned some
off, to allow for an additional meat fix. Clever man.
My sole
attempt at cooking was Anna Jones’ pistachio and raspberry chocolate brownies.
I felt quite smug using chia seed gel in place of eggs but let’s just say the
results were disastrous. Think condensed oilslick and you’re getting close. I
can’t remember a bake that’s gone this wrong and it felt even worse knowing I’d
used up so many delicious (and expensive) ingredients.
An added
bonus is our daughter’s enthusiasm for getting on board. Instead of moaning
about our largely vegetable-based meals, Alethea’s tucked right in, finding
something to praise in every dish. She’s been actively involved in meal
planning, to the point where she came up with tonight’s; chargrilled
harissa chicken thighs with creamed polenta, onions, broccoli and sweetcorn
salsa. So proud, that she helped cook it too. Long may it last!
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