Sometimes I get overwhelmed when I think about storing food. I don't know why, because the concept is really simple: keep some extra food around in case of an emergency (or in case I'm too lazy to get to the grocery store in a timely fashion).
I was thinking about getting a three-month supply together and feeling overwhelmed because not everything we eat is non-perishable and easy to store. But then I realized that I don't have to do it all at once.
So I started with spaghetti. We have spaghetti every Sunday. I don't like to have the same sort of spaghetti every Sunday, so I divided it into four kinds every month:
- Sopa seca with corn
- Chili spaghetti with corn
- Balsamic chicken spaghetti with green beans
- Regular spaghetti (or whatever sort I feel like making) with green beans
Then I listed what I'll need for twelve meals' worth of each. I'll just show sopa seca here; I'm sure you'll get the picture.
- 6 lb. spaghetti
- 3/4 cup oil
- (12 onions)
- 1/4 cup salt
- 3/4 cup garlic
- 2 tablespoons cumin
- 1 can chipotle chiles in adobo sauce
- 12 cans tomatoes
- 24 cans corn
So now I'm working on stocking up for my three months' worth of spaghetti. After I get that all done, I'll move on to something else.
(Oh, and while I'm talking pantry-stocking, the lack of sales on canned tomatoes lately is driving me crazy! We use so many and I'm going to run out soon, but I don't know if I can bring myself to pay 58¢ a can.)