We are preparing to move apartments.
One of the minor, yet strangely satisfying, parts of this is my challenge to myself to cook through the freezer, pantry and fridge ingredients I'd rather not pack, and are not yet expired.
Yesterday, that meant my lunch included whole wheat farfalle pasta, sardines and black olives. With a healthy dose of mayonnaise and lemon juice.
Dinner included fish sticks. Dessert was a compote made from dried prunes, a pear, frozen apricots and the last of the honey. With fresh mascarpone mixed in just to make it truly spectacular.
Also appearing on the cooking-through-it menus have been IKEA crepes, frozen creamed spinach, the last of the ketchup, orzo pasta, baby cereal for A (which has actually helped us in her desire to play at being a baby these days), and canned beans of all sorts. Oh, and two kinds of pancakes last weekend for breakfast.
Could get dicey in the coming week. But, there are still IKEA meatballs waiting to save some lentil soup mix, and at least one batch of Whole Foods' chocolate chip cookies or brownies. Oh. Yeah.
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