With my second book well on the way to being on store shelves, life has returned to some sort of normalcy around my kitchen. That said, I use the term “normal” in a very loose way, because my cooking adventures aren’t of the normal or mundane variety (or at least I like to think that they aren’t).
Yesterday, with that in mind, I decided it was time to clean some of the cupboards. If you happen to be someone who has visited my home then you’ll know that cleaning my cupboards or pantry is far from a simple undertaking and this will be something that takes a few hours each weekend over the next three weeks.
You see, after finishing the writing of my vegetarian, vegan, and gluten-free cookbook for backpackers in February, I had a lot of ingredients that would likely never get used before going off. I went through, checked expiry dates, manufacturing codes, and the like. My goal for the day was to tackle the cans, the baking ingredients and the pasta/rice/legumes cupboards. Three cupboards plus a big bin of speciality flours would be more than enough for one Saturday.
The whole process took about two hours. I used two boxes, a compost bucket, a garbage bag, and the recycle bin. One box was for what I would give away to a friend who has a child on a gluten-free diet. The second was for what would go back into my larder. The compost bucket was for things like legumes for the composter. The rest is self-explanatory. Next thing I knew I had two full bags of gluten-free baking supplies for my friend, a whole heap of things that were well past their expiration. Crackers from 2005? Unopened? Seriously? Then there was the brand spanking new box of Bisquick. I don’t use the stuff, obviously and have no idea how long it had been there. How wasteful! I’m not sure how the crackers or Bisquick got missed in previous throw-outs but they did. This is surprising to me, because I am a stickler for expiration dates.
If you decide to go through the food in your cupboards, which you should do from time-to-time, here are a few resources that I found helpful…
Who needs to pay a professional organizer? Not me, that is for sure. Just a little time and some discipline is all that it takes. That and a big lack of cupboard space—small spaces mean that I have to stay on top of the organization or I just run out of room for storage. Next weekend I will tackle the pantry or perhaps I’ll work on the tea cupboard, fridge, and the chef’s cart full of spices, herbs, and oils.
I finished the afternoon off by making a big pot of Peruvian Chicken and Red Quinoa Soup in order to use up an open package of quinoa that I found. It was yummy and I’ll post the recipe (with photos) sometime in the next few days.