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Tuesday, February 9, 2016

February is a good month for me to . . .



(I have to say, is a great month for me to do, on this first one, as it really, really needs it)

. . . clean up and organize the pantry! The pantry is just a helter-skelter of staples, cans here and there, bags on the floor, odd bits in containers. It just all needs some organization, some pouring into containers, and some moving older items to the front. This is easily a full day's work. But February is one of the best months to do this, as the pantry is now beginning to look like we've finally been eating some of this up, without adding a whole lot to replenish and build stock.

While I'll certainly enjoy looking at a cleaned-up pantry, the real benefit is knowing what we have and making sure that I actually use it, every last bit of whatever that "it" may be. Cuz, ya know, using what you already have is one of the best ways to save money for the things you don't have, but need. Like new windows, or replacement carpeting (keeping fingers crossed that can happen in another year).

. . . host a Valentine's Day brunch. My son will most likely want to spend Valentine's evening, alone with his girlfriend, and not with the entire family in company. So, I thought we'd do a Valentine's Day brunch right after church. On the menu -- we have to do these heart-shaped pancakes with a syrup of red currant jelly, melted and thinned with a little water, plus mini crustless quiches, orange juice, fruit salad (orange segments, dried cranberries and toasted almond slivers), coffee, tea and cocoa.

This should be a fun way to celebrate this Hallmark-y holiday. we've done family Valentine's breakfasts, family Valentine's dinners, and now, we'll start a new tradition of a Valentine's day brunch. And once again, we'll be just using what we have on hand. There will be no special trips to the market for anything extra. But that doesn't mean the menu will be lacking in any way. Using only what we have, here, simply means that I need to think a bit on the menu, and find creative ways of making brunch special.

. . . get more seeds started indoors. I can start onions, kale and cabbage indoors right now, to plant out in March. The lettuce seedlings are doing really well, in the flat under a light. Fresh salads, I'm a waitin' for ya!

. . . start the clean-up in the garden. February is a great month for us to begin garden clean-up. There are fewer weeds, the weeds are smaller, mid-month is a good time to prune rose bushes, here, the fruit trees need a good pruning, and if we work fast enough, we can get a layer of mulch down around the base of plants to prevent future weed pop-ups. With all of the rain we will receive between now and late spring, this is also a good time of year to move plants. I have some strawberry plants, under the cherry tree, which I'll dig up, give some away, and replant elsewhere. The tree gives too much shade now, for the strawberries, but I think part of this area will be good for daffodils. Yes, I'll be massing out some daffodils from those I planted in pots, this month. This spot is in view from the kitchen and the deck, so it should be a pleasant outlook on a dreary March day.

As cold as it is outdoors still, the thought of beautiful flowers in bloom is pretty good motivation to get me outside. In those pots of bulbs, on the deck, I have pink hyacinth, blue grape hyacinth, yellow and white daffodils, multi-hued tulips and purple and white crocus, all coming up. I am really excited for spring this year. I've been making plans for putting together a bulb basket for the kitchen table, with several pink hyacinth, for Easter. And a vase or two of daffodils would be so fresh and spring-like, too!

. . . order a portable greenhouse for the deck, so I can move plants/seedlings outside earlier in the year. Is this a toy or a tool? I think a bit of both. Either way, it will be a help to our garden, and put fresh veggies on our table sooner than usual.

. . . organize the upstairs linen closet. That closet is in shambles and could use some straightening. It's a very small closet, so it really needs to be kept tidy. I'll sort through all of the sheets, and label shelves, so it's clear what is what on each shelf. This would also be a good time to see what I can put aside for kids setting up their own housekeeping. I don't need to keep those items in the linen closet, but could bag them up for the cedar chest.

An overwhelming situation in our house is closets, pantries and cupboards which need a good straightening. The cooler days of winter are a great time for me to tackle these, and I have little desire to be outdoors.

Yet, this is also a good time to get myself outdoors, as weeds are at a minimum. Plus, if I transplant plants now, they'll do well this spring. And plants like rose bushes and fruit trees need to be pruned this time of year. So, I will have to make myself get out there, despite the chill. I think there's a hot cup of cocoa waiting for me, when I come back inside as my reward. that's another thing February is good for -- sipping hot cocoa. I'll take mine with a marshmallow, please!

What's on your plan for this month?





Monday, February 8, 2016

Cleaning out the fridge last Friday resulted in several different dishes for the weekend

I had some time on my hands, Friday morning through midday. And the fridge was full of leftovers. Not the kind of ready-to-eat leftovers, but "basic ingredient" leftovers. Bring those two together, and I was able to prepare several dishes to get through the weekend.

This is what I found in my fridge that needed using up posthaste:

pureed pumpkin
liquid from straining pureed pumpkin
thawed, frozen spinach
canned, whole tomatoes
canned tomato paste
cooked brown rice
an open package of tofu
fresh mushrooms
pizza sauce
thawed, frozen black olives
cooked black beans

plus, lots of potatoes, onions and eggs


And this is what I was able to make:


Fried rice, with eggs, tofu, mushrooms, spinach, onions and frozen peas


Pumpkin, ham and potato soup


Tomato Florentine soup


Refried black beans for serving with corn tortillas, salsa and avocados, making tacos, taquitos or burritos, or, for serving over cooked rice


Veggie pasta dish, using the pizza sauce, pasta, spinach, mushrooms, mashed tofu, and olives, topped with Parmesan

I prepared about 22 servings of these foods, in total. Added to this was about 4 servings of bean soup and a whole pumpkin pie, in the fridge, that had been thawing this week. Only 1 person was home for dinner on Friday night. So this was all enough to get us through the entire weekend, without me having to do much cooking!  And my fridge looks so much better now.   :-)

The value that I found in assembling all of these at one time was that I could ensure I was using up ingredients, entirely, without going overboard on any one dish. For example, I had a big chunk of thawed spinach to use up. I used some in the Florentine soup, then added a bit to the veggie pasta dish, and with that final bit, I stirred it into the completed fried rice. If I had been trying to use it up on just one dish, it might have been spinach overload in one meal.


And while I was in the kitchen on Friday, I made some mini chocolate chip cookies. One daughter, in particular, loves the cups of mini cookies that a campus restaurant, Einstein Bros. sells. I had planned on meeting up with both daughters for dinner in the student union building, before attending a play with them. Instead of buying a cup of mini cookies, I brought homemade. Oh, I can tell you, my daughters were so delighted! I also brought some fresh fruit from home, and we shared 2 sandwiches (half-price, as it was after 5 on a Friday evening), 3 ways, and drank water. Einstein Bros. has a punch card, to earn a free sandwich. It has taken me nearly 3 years to fill this one punch card (6 spots). Now, it's filled, and I'll give it to the 2 of them as a birthday gift, to get a sandwich to share on their birthday, next month, in the student union building.

I hope you had a great weekend!

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