Hedonistic Alternative etc, part wev
Jul. 3rd, 2012 11:23 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
marnanightingale*alphabetises 50-odd 1 pound bags of beans and grains, assembles orders for House Polychrome and zingerella*
*has 39 bags left*
They laughed at my jar-hoarding ways. WHO'S LAUGHING NOW, EH?
Next, sort and file spices. This may entail Buying Furniture.
It's not all fun and maple-pecan candy, being a domestic goddess, you know :)
ETA: I keep meaning to post this - we have a gorgeous hand-made wooden breadbox we inherited from Ian's grandfather, which we don't use for bread because bread we can't see turns out to be bread we don't remember we have, and it goes nasty.
A few months ago I put it next to the stove for spices I use several times a week and want to hand at all times, but would like somewhat protected against steam, light, etc. Works like a charm; if you have a similar heirloom pining away in your kitchen I commend this approach.
ETA II: When I was in Madison I was discussing withnaughty_aelf and chaotic_nipple our personal brand of survivalism/disaster preparedness, which is of the 'able to help look after our neighbours and neighbourhood' variety rather than the 'head out into the wilds alone' type. This is *my* society, dammit. It built me, then I helped build it, and I don't plan to abandon it.
I have beans, grains, dried veggie flakes, and a lot of spices. The menu might get a little boring, but we can probably run a decent soup kitchen off the bbqs as long as the propane and wood hold out. :-)
(note to self: find source of bulk dried onion, garlic, celery)
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comments. Comment here or there as you prefer.
zingerella**has 39 bags left*
They laughed at my jar-hoarding ways. WHO'S LAUGHING NOW, EH?
Next, sort and file spices. This may entail Buying Furniture.
It's not all fun and maple-pecan candy, being a domestic goddess, you know :)
ETA: I keep meaning to post this - we have a gorgeous hand-made wooden breadbox we inherited from Ian's grandfather, which we don't use for bread because bread we can't see turns out to be bread we don't remember we have, and it goes nasty.
A few months ago I put it next to the stove for spices I use several times a week and want to hand at all times, but would like somewhat protected against steam, light, etc. Works like a charm; if you have a similar heirloom pining away in your kitchen I commend this approach.
ETA II: When I was in Madison I was discussing with
naughty_aelf and chaotic_nipple our personal brand of survivalism/disaster preparedness, which is of the 'able to help look after our neighbours and neighbourhood' variety rather than the 'head out into the wilds alone' type. This is *my* society, dammit. It built me, then I helped build it, and I don't plan to abandon it. I have beans, grains, dried veggie flakes, and a lot of spices. The menu might get a little boring, but we can probably run a decent soup kitchen off the bbqs as long as the propane and wood hold out. :-)
(note to self: find source of bulk dried onion, garlic, celery)
This post was originally posted on Dreamwidth. where there are
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2012-07-03 04:59 pm (UTC)Same here. Someone who gets slightly obsessive about food + someone who grew up poor = well stocked pantries.
(note to self: find source of bulk dried onion, garlic, celery)
Have you tried Penzey's?
no subject
Date: 2012-07-03 05:27 pm (UTC)That's where roughly half of our spices come from, but a) they're great for rarities and blends and really really fresh stuff but not the most reasonably priced option for bulk product, and b) being as they are in the US and we are not, that goes roughly double for us as I either have to haul them home or ship them home.
no subject
Date: 2012-07-03 08:13 pm (UTC)Penzey's has come out with a new product, freeze-dried minced garlic. It's to die for. OTOH they stopped selling dried whole ginger which makes me sad. The dried slices won't hold their flavor as long.
I'm sure you've considered drying your own onion, garlic, celery therefore I ask: what factors lead to that being a poor option?
no subject
Date: 2012-07-04 07:59 am (UTC)But if we do that I'll freeze them; Ottawa is *intensely* humid during the season of god produce and drying things is a seriously vexed procedure.
no subject
Date: 2012-07-04 10:39 am (UTC)no subject
Date: 2012-07-09 09:33 pm (UTC)I now have a HUGE thing of mixed dried mushroom mix, like 454g which is too tall for most of my shelves, *incredibly* fresh and good quality, 15 bucks, a huge thing of minced garlic in oil, and a hugeish thing of dried onions. :-)
Celery we shall buy, process, and freeze ourselves, to the greater glory of many many dishes. :-)
no subject
Date: 2012-07-03 08:15 pm (UTC)Penzey is horribly expensive. Good, but really outrageous I think.
But on the upside, you appear to have beans for a lifetime there!
no subject
Date: 2012-07-04 08:00 am (UTC)... about a year? Maybe?