Wow! I can hardly believe how fast these last three months have flown! Yes, I’ve had to do some work and sometimes when I really didn’t feel like it. But when I look at how far I’ve come and the new and exciting things I’m doing to not only feed my family but nourish them, well I just have to smile! My smile is extra big this week since it’s my cooking vacation! Woot! Woot!
So let’s get right to it!
Here is my provision room (aka the closet under the stairs.)
I’m still so proud of my black beans! I even used a jar of them on Sunday and made up some quick black bean burgers after church. They actually turned out!! (There are a couple of bare spots on the shelves as I’ve used my stash of canned tomatoes and tuna. Thankfully my Azure order is due this week so the shelves won’t be empty long!)
These lower shelves are holding my dry good supplies along with my bottled kombucha. Do you see the jars I’m storing my flour in? They are pickle jars I’ve been “foraging” from a local deli! The deli sells them for 25 cents each!
This is the kitchen freezer. After I cleaned out and reorganized my chest freezer in the garage, I decided I would keep “raw” ingredients inside along with items we use often (ie. frozen berries, bee pollen, specialty flours, meat and bones for bone broth.)
Here is the chest freezer in the garage. I’ve put all my prepared meals in here. I’ve used the freeze-flat-in-a-zip-top-bag method a lot to conserve space.
I can hardly believe, I’m this organized and have so many meals put up for life’s happenings all without increasing my food budget!
I hope you are jumping into this adventure with us! Don’t forget to download our tools for the pantry to help keep you organized!