Time to face the kitchen cupboards!
I know there's bound to be things lurking here, especially as I can't reach any of the top shelves to check what's there. Out with the step ladder and up I go.
Having defrosted the freezer and used up all the stocks of frozen goodies I need to repeat the process with what's in the kitchen cabinets. I'll do this in two chunks I think - this week it's the food and cleaning stuff and then the crockery etc. next time.
My first task has got to be checking that what's in the cupboards is okay to eat. I've already started a cull of the herbs and spices. The colour of some of them should have told me to dispose of them before I even looked at the dates. Once I've been through all of the shelving and tossed the past it selection throughout I'm going to do a grand reorganise so that I can see clearly what I've got all grouped together. The older packages, tins, etc. need stacking at the front with the later additions behind so that I make sure I use them in date order and stop any wasteage.
Combining small amounts of dry goods into their plastic containers is next - how have I got three containers all with granulated sugar in them - and two basmati rice - we rarely eat it!
I also seem to have multiple odds and ends of pasta in various shapes - again we only really eat rigatoni and linguine - I'll get back to using these spares in a moment.
The contents of the under the sink show much the same story - more than one kitchen spray, forgotten cloths and sponges. They all need to come out and be grouped so that I know what I've got and don't buy any more till they're all used!
Thankfully, the fridge - not being the greatest space saver in the world - doesn't give me the chance to stockpile - although there seem to be various chunks of cheese in differing sizes - time to pair this up with the pasta.
So back to that pasta mini hill (not quite a mountain). That's sorted tonight's dinner. I've written about my favourite way of using up these leftovers before. There's no magic to it really...
First I cooked the pasta ignoring the shapes as they can all blend together. They go into an overproof dish. Then I cooked up some passatta (or chopped tomatoes), herbs, tomato puree and (as it happens on this occasion a drop of red wine that's been occupying the counter having been left too long to taste great on it's own!). Adding sugar, balsamic vinegar and salt if tasting suggests it's necessary I mix this into the pasta. Grating up all the scraps of cheese comes next to add a topping to the dish before popping it into the oven to bake!
Phew, I'm not only sorted in the cupboards and tonight's meal is decided.... It's making me feel quite hungry..
See you soon....











