Are you guys still with me?!
It’s DAY 5 of the 30-Day No Grocery Shopping Challenge, and I’m trying to use up as much fresh stuff as I can before it goes bad!
As I was staring out the kitchen window this morning, overlooking the front yard garden, I was pondering what to make for lunch when my eyes fell on the big basil bush in the tomato bed.
It’s starting to flower, which means it’ll soon go to seed and the plant will die back.
Harvesting basil suddenly became today’s priority.
Since we have several boxes of pasta in the pantry I thought it would be perfect to make pesto basil pasta for lunch. I found a recipe in my copy of the Raw & Simple cookbook, fortunately I had all of the ingredients to make it, including the hemp seeds. (I absolutely love hemp seeds on my salads!)
After picking a large bowl of fresh basil leaves, I threw all of the ingredients into the blender and whipped up a batch of fresh pesto.
I wish I could say that the kids devoured their pasta for lunch, but when the meal was over the only thing they’d eaten was the fresh veggies. Nobody touched their pasta.
I rinsed some off in a colander and sprinkled it with Parmesan cheese, and re-offered it to the kids. Three out of four ate it, but it still wasn’t a hit.
Note to self. My kids don’t like pesto.
It stinks to waste precious ingredients. But I guess you don’t know ’til you try. A good reminder that when you’re planning your food storage you should store ingredients around meals that you know your kids will eat. Because if the kids don’t eat in an emergency situation, it won’t be good.
I was glad we had some fresh ingredients for a salad, but I’m almost completely out. What’s left in the garden is starting to rot or bugs are destroying it. My leafy greens are covered with caterpillars. I’m gonna have to get on top of that if I want to preserve any of it.
Fortunately the kids scraped their plates clean at dinner, so all was not lost.
In other news…
I was happy to find an empty shelf that we weren’t using that I could put in the kitchen to help organize the #10 cans I had opened. It doesn’t hold much but at least I can see some of what I have at a glance. It actually helped to free up a lot of space in the pantry closet.
Here’s the breakdown of Day 5’s challenge meals:
Brown sugar and cinnamon oatmeal- quick oats, brown sugar (made from mixing cane sugar w/ molasses), cinnamon, instant milk, salt
Chocolate chip cookies
Pesto Basil Pasta- fresh basil, olive oil, hemp seeds, garlic, angel hair pasta
Salad- lettuce, fresh bell pepper, fresh cucumber
Leftover baked chicken taquitos
How are you doing with the challenge? Still following along? I hope you’re finding it helpful as I share what I’m discovering each day! Let me know your thoughts in the comments below…