Girls, I love my pantry. It is an integral part of my kitchen. and I'll tell you why...
I love to look like I have it all together. although that is pretty far from the truth, you know? but when there is a change in our schedule or unexpected company or one of the kids is going through a growth spurt and goes from eating like a big to more like a teenager; well the pantry is my friend. Everything in the pantry is accessible, easy to fix, inexpensive, and always healthy.
The middle of the summertime is when I use down my pantry and use my "saved" money for fun things like waterpark. Then the end of July, I gradually restock. This is when pantry item coupons and sales are abundant. Plus, with hurricane season right around the corner, I like to have a well-stocked pantry.
Here is the dilema: my well-meaning husband put moth balls in my fully stocked pantry. The odor has penetrated the boxes and plastic wrap and seeped into my pasta, crackers, cereals, and sadly more. Is there any salvaging my groceries?
Thanks.
Tuesday, July 29, 2008
Wednesday, July 2, 2008
Omelettes for a Crowd
I saw this idea on Paula Dean. I've done something similar before. Now I do egg whites and lots of good veggies. But after seeing Food network, I tried this when we had a sleep over and it was big hit. Very little clean up. and fun!
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_36990,00.html
6 large eggs Salt and freshly ground black pepper
2 to 3 re-sealable plastic freezer bags
Add-Ins (all are optional): Shredded Cheddar Crumbled feta Shredded mozzarella Cooked and crumbled bacon Cooked and crumbled sausage Diced ham Chopped bell peppers Chopped spinach Diced red onion Diced tomatoes Sauteed sliced mushrooms Sliced black olives
In a medium mixing bowl whisk together eggs, salt, pepper and any of the desired add-ins. Divide and pour the egg mixture into re-sealable plastic bags.
Boil a large pot of water and drop in the sealed omelette bags. Simmer the bags for 5 to 8 minutes. Remove bags from the water with tongs and drain them on a paper towel lined plate.
Allow to cool slightly before handling. Open the bags and pour the cooked omelet out onto a plate.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_36990,00.html
6 large eggs Salt and freshly ground black pepper
2 to 3 re-sealable plastic freezer bags
Add-Ins (all are optional): Shredded Cheddar Crumbled feta Shredded mozzarella Cooked and crumbled bacon Cooked and crumbled sausage Diced ham Chopped bell peppers Chopped spinach Diced red onion Diced tomatoes Sauteed sliced mushrooms Sliced black olives
In a medium mixing bowl whisk together eggs, salt, pepper and any of the desired add-ins. Divide and pour the egg mixture into re-sealable plastic bags.
Boil a large pot of water and drop in the sealed omelette bags. Simmer the bags for 5 to 8 minutes. Remove bags from the water with tongs and drain them on a paper towel lined plate.
Allow to cool slightly before handling. Open the bags and pour the cooked omelet out onto a plate.
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