Friday, October 28, 2016
When I moved here, I decided to separate my spices. Baking spices were stored with baking supplies in the upper cabinets over the microwave/range and the refrigerator. Common "all purpose" type spices are stored in a single level, Rubbermaid lazy susan (one of the 2 layers of this 30 year old lazy susan had warped making it difficult to use; rather than tossing/recycling it, I use just the bottom level as a single lazy susan next to the stove). The upper corner cabinet is where I store most of the other spices, including refill pouches from Penzey's.
Yesterday, I refilled/topped up several of my spices: pepper corns, ground ginger, ground pepper for the table, Bavarian spice, French tarragon, celery seed. I reuse/repurpose many older, glass jars in doing do. The jar used for my ground ginger, for example, is an old, old "Ann Page" spice jar from A & P-that's easily 40 years old. The tarrragon jar is a newly repurposed, Dijon mustard jar. The McCormick jar is actually refilled with a pouch of celery seed from Penzey's.
In the process, I unearthed several premixed seasoning blends, and salad dressing mixes from Penzeys that I need to use. Being on a restricted sodium diet means that I am using up (I informed the nephrologist that I wouldn't toss, but rather use up then replace with reduced salt/no salt homemade versions. He is on board with this. He happens to be European so perhaps can better appreciate my no waste efforts.) That said, I am finding that as I tweak my cooking, I am gravitating to certain spice blends, rediscovering others. My "needs" for spices is therefor reducing.
This is good. It seems that as I am getting older, there is less and less stuff that I want and need to have. More and more, I am adopting a more minimalist approach.