So I guess the question is, can one make gourmet meals with recession pricing? I don't know, but I think I'm getting the hang of cooking from the pantry...
Angel Hair Pasta with Summer veggies in butter sauce
Chicken Stew, Italian-style
Salmon soup with rice
Stir-fried cabbage and carrots
Now that my pantry's dwindling down, I think I might actually have to run to the grocery store, but my shopping must be done with purpose! No more $200.00 shopping raids at Pathmark! I've started writing all the things I need on my dry erase board in the hallway, so that I can keep it all together. What's important, what's indulgent...sometimes these things can all blur together and become indiscernible.
One of the cool things about cooking from the pantry is that all my veggies get used up and I don't end up having to throw away wilted or moldy food just because I forgot I had bought it. When I opened my fridge this morning, I thought "I haven't seen it this empty in a long long time". Somehow I always got the feeling that if I bought in bulk, or in raids, I would save money. But I think I'll try buying meal-to-meal and see how that goes. Just make sure that the pantry is stocked!
