Friday, August 14, 2015
With September menus set, as we transitiion to BTS/work and Fall/Winter menus, it is ever important that we eat what is on hand, especially as I am determined to significantly reduce stores here, as we are moving next Summer. Recently, I unearthed many tubs of bits of this and that, time to take steps to actively use it up. With return to work and cooler temps, soup will return to the menus, especially as I often take it to work for my lunch. I checked out both the kitchen side by side freezer as well as the freezer in the garage, deciding to move some things around.
Much of the meat on hand is sausage, something that I have frequently found on marked down, ending up cheaper than ground beef or ground turkey. I've reduced the amounts used in recipes as well. Pictured here is the new "sausage shelf" in the kitchen freezer: hot Italian, sweet Italian, sun dried tomato,, apple-chicken, bratwurst, kielbasa. Since I am turning to it so frequently, it made sense to make it more readily accessible, placing the cheese that was there, in the garage freezer.
Another reason for today's inventory was to check whether or not I have the meats needed for all of September menus (grnd beef and turkey was the concern). Luckily, I do. So besides must haves/staple items we may run out of, I am hoping that Sept is a low spend month.