Sunday, February 3, 2013
Stock the Pantry: Out with the Old, In with the New
After our decision was made that first morning, we began immediately. The next day we weeded out everything in the kitchen that we were no longer going to need. This meant anything with wheat gluten in it, oil, high fructose corn syrup, sugars and dairy products. We kept one very nice bottle of olive oil, one of roasted sesame oil, and what was left of our whole wheat flour and (delicious molasses-rich) brown sugar, along with a couple bottles of store bought salad dressings, and some powdered nonfat milk. That made us feel that we were able to accommodate others who might want "real" milk in coffee or sugar in their oatmeal. Out with the mayo! Amazed at the amount of bread, including in the freezer, pasta, crackers, oils, cereal, salad dressings, yogurt, cheeses, eggs and such, we decided to give them away.
Of course you will need an array of foods you like to eat, and some to try out. We made sure we had green, red and Le Puy lentils, along with many types of dry and organic low-salt beans. For us that includes lots of black beans, limas, dark red kidney beans, garbanzo beans (chick peas), adzuki beans, navy beans, cannelloni beans, and mung beans. Don't forget the whole grain rices! You can use brown basmati, short and long grain brown rice, and we went ahead and got sushi rice too, along with Canadian wild rice, and a gorgeous heirloom black rice. Our recent discovery is farro, an Italian grain that is an early form of wheat without much if any of the gluten that seems to trouble so many people. This has made for lots of fun and it all tastes great. It's good to have a wide range of motion to start with, as you will be discovering what you like better and best.