So. I missed out on the whole Shelftember thing that a number of bloggers are participating in. But as I’ve been trying to minimize in many areas of my life, one space in my home that has come under more serious scrutiny is our pantry and freezer. I’ve already mentioned that I’ve had a bit of a mindset shift regarding what I stock up on in our deep freezer — namely, stuff that we’ll eat. You know, you type these things out and they seem even more obvious than you know they are (which is really obvious!). Still, it’s taken me a while to shift from buying the best deal to buying the best deal on food we like. Partly I think because I feel a little…ashamed maybe?…about not loving food x or y or z when they might be a super low-cost and nutritious food.
In the pantry I’ve had some similar perspective shifts — I used to like to keep a super wide variety of grains and beans on hand because it made me feel like I was ready for any event or any recipe that struck my fancy. But honestly I make a lot of the same things over and over — the oat bran, cracked wheat and spelt hadn’t been touched in a very long time. Similarly, I used to just reflexively buy pasta when it was BOGO. Then one day I really took stock of what I had and realized that I had 24 boxes! I use half a box each time I cook pasta, which makes four servings for us. I tend to make pasta about twice a month (more recently, but still), which works out to one box of pasta/month. Do I really need to have 2 years worth of pasta on hand? I completed the pantry inventory in February, I think. Since then (and even before on some items), I have been really intentional about not bringing in new stuff* if I already have those things on hand and using up what I have. For example, I really prefer to make pasta pomodoro with angel hair pasta. We have not died or suffered culinary indignation even though I’ve used spaghetti, linguine, etc. the last few times I’ve made that dish.
The other day I reorganized the over the fridge freezer (benefit of having totally wiped it out — you can create a whole new system!) and got a bug to go through my pantry as well. I tossed a number of grains and flours and beans that had been sitting around for a while and were either rancid (most likely), well past their prime and would take forever to cook, or just simply things we don’t use and won’t use and keeping it on hand was just cluttering up my space and causing me stress. I still have work to do in there — I’ve been storing extra glass jars, not canning jars, just nice glass jars, just in case and realized that I’ll never use all that I have and I buy things packaged in jars all the time, if I really need one — but now feel like I’m breathing more easily and like my stored food is less of a burden and more a blessing, which is what it should be.
Anyway. The point of this whole post is to say that even though I didn’t know about Shelftember in time to really make it happen this month, I am committing to a Shelftober. I’ll follow the basic plan set forth on FunCheaporFree, although since it’s just the two of us I’m going to drop the weekly amount to $15. That will be what I can spend on fresh produce, dairy & eggs. I will keep shopping every other week, though, so my actual amount spent each shopping trip will be closer to $30. Otherwise I’ll be shopping solely from my pantry. Happily I have plenty of coffee on hand so no caffeine motivated emergencies are likely to crop up. 😛 Is anybody else gearing up for a pantry challenge in the next month or so? If you’ve been participating in Shelftember, how is it going?
*Ok, I’ve totally been buying that Rana refrigerated tortellini and ravioli. But only recently and we make eating that a priority — because it’s yummy. What can I say?