So, big news! Kirk and I—and all our boys—are moving to West Virginia. You might have wondered why we traveled to the East Coast in December. Well, we decided we wanted something different. So, I am leaving volcanoes for the Appalachian Mountains, leaving my island in the Salish Sea for something different. And yes, I am excited.
As we prepared for our move, I packed, and one easy-to-target area was the vast “hiker’s pantry” in my kitchen. Yes, where all the open cans, bags, and jars sit, as I use them in recipe development. I went through and started taking everything open and asking “What could I make with these ingredients?” and started just shaking and measuring ingredients, jotting down notes of what I was making.
I got many new recipes figured out and bagged up – and an empty pantry. That’s a win for me, as I purge a lot. Moving nearly 3,000 miles, you start questioning what you are taking. And open cans of freeze-dried ingredients were not getting packed!
It was also a great break from shutting down our homestead outside, which seemed like it would be endless.
One of the many new recipes I will be posting in the coming weeks is a one-pot method egg and sausage scramble.
I posted the first two recipes this past week, such as this high-protein chicken and apple recipe.
These recipes coming up might be weird at times, but that was the fun in it: Take what I have and keep using the ingredients until each item is gone. And not to overthink the recipe development. Because I realized when I started it I had already packed up most of our spices and herbs. Oops. And that just made it more intresting. I couldn’t buy anything new to use nor open up anything else in our freeze-dried ingredients.
So, I hope you all enjoy the coming series of recipes.
~Sarah