I’m not quite sure when I realized that our pantry was a disaster, but it was sometime during the Christmas break.
I worked from home for the Christmas-New Years week rather than driving in to a nearly empty office. I suppose, working from home put me in constant proximity to my pantry.
And that’s when I realized that my pantry was out of control. Bits and pieces every where. A small bag of spices here. A can
of some random thing there.
We are going to clear out this pantry, I told The Boy. We must use up the older random things in this pantry – and in the freezer and the refrigerator.
This is going to be the Great Pantry Purge, I declared.
I decided to build my weekly menu plan around the bits and pieces so we use them up and can start afresh. So that’s what we’ve been doing for half a month.
What interests me most about this process is how it’s spread like a purge-contagion throughout The Hayley House…I’m purging closets, files, untested recipes, unread/unloved books, and clothes.
It feels good. I highly recommend a good purge now and then.
Here’s a quick use-it-up recipe:
- Leftover roast chicken
- Leftover penne pasta (about 1/3 box), prepared according to instructions
- My sauce aux champignons
- 2 T dried parsley
Combine all together, top with a light dusting of parmesan cheese and breadcrumbs. Bake for 15 minutes at 350F.