Category: Food

What I have
Produce
carrots
a few spears of asparagus
1 pt bean sprouts
1 orange bell pepper
hot peppers
broccoli
broccoli stems
3 small-ish eggplants
napa cabbage
limes
green beans (composted)
a very few snow peas
2 pears
scallions

Dairy
tail end of a container of heavy cream
1% milk
plain yogurt in need of being eaten
onion & sour cream dip

Meat
leftover pork roast
peking duck carcass (for stock)
a little chicken stock

Miscellaneous
Thai sweet-spicy garlic sauce
Dumpling dipping sauce
frozen dumplings
chinese mustard
plum sauce
1/4 pecan-topped chocolate pie

Meals
Monday, April 14
leave work promptly – stop by The Bridge and pick up comps from film festival
steam some dumplings – nom nom nom
cook up 1 cup of red rice

Tuesday, April 15
volunteer at closing night party, and fill up on free food.

Wednesday, April 16
make fried rice from veggies, pork, and red rice
thaw container of raw beef/pork

Thursday, April 17
Stir fry broccoli, meat, and cabbage, with black pepper sauce – with noodles.

Friday, April 18
random things dipped into onion dip – crackers & veggies

Saturday & Sunday
passover

So I still haven’t emptied much from my freezer, but I did acquire more food when I was home this weekend. Therefore, more planning.

food I have
produce
1 potato
3 grapefruits
jalepeno peppers
[broccoli leftovers]

dairy
scallion cream cheese (1/2 – 1 bagel-worth)
a little whole milk
a little heavy cream
*plenty of cream cheese*

meat
chicken stock
a lot of ham
bacon
pork shank leftovers

miscellaneous
curry leftovers
1/2 blackberry pie
1 slice coconut cake

meal planning
Monday, March 24
skim fat from potato soup in process, mash a bit, season, and cook more
make 1/4c rice to package up curry into lunch
dinner: eat leftover broccoli & pork shank

Tuesday, March 25
7am – Pilates?
breakfast: coconut cake & grapefruit
adjust soup
buy bread
dinner: soup & bread

Wednesday, March 26
breakfast: bagel & scallion cream cheese
dinner: soup & ham sandwich

Thursday, March 27
breakfast: blackberry pie & grapefuit
pull out pork roast & stuffed cabbage to thaw
buy tomato sauce
dinner: soup & ham sandwich

Friday, March 28
8:30am – workshop
breakfast & lunch: included
dinner: with D&D peoples

Saturday, March 29
Can I adjust the oven racks so that I can roast the pork and cabbage rolls at the same time?
Cabbage rolls -> packaged straight to lunch portions
Pork – How do I want to make it? Do I want to have a marinade while it thaws?

Sunday, March 30
12:30 – astronomy lecture & star wars tour @ Franklin Institute
dinner with parents – Shula’s or Sang Kee

That’s still not putting a dent in the freezer, but it’s a whole week without buying anything except a fancy loaf of bread and possibly cereal, since I’m out and there’s a sale.

I need to make room in my freezer, so this’ll be a more long term food list than usual.

Also, I need to use up more food in the next couple months because I have a gift certificate to the local grocery store, but I have to use it all in one go and I’ve gotten used to a lot of little trips instead of one big one.

Food I have
Produce
2 onions
3 lbs russet potatoes
no garlic!
1 bunch broccoli rabe
1 bunch (3) beets w/ greens
ginger
1/3 bag baby carrots
1 white coconut
1 pt coconut water from another coconut (so half the total)

Meat – fridge
a lot (2 1/2 lbs?) of ham
chicken stock
1/4 pound of bacon

Meat – freezer
stock (in cubes)
gravy (in cubes)
8-ish chicken breasts (frozen in packets of 1 or 2)
2 thick pork chops
1 hamburger patty made from ground turkey
bag of small turkey meatballs
bag of mini italian-flavored turkey meatballs
several links of turkey sausage
1/2 pkg kosher hot dogs (and possibly another whole one buried in the depths)
1 mystery steak (beef? pork? It was hard to tell with the last one I cooked)
cubed raw pork
cubes of pork roast
1 beef roast (saving for Roman cooking workshop)
2-3 pork tenderloin roasts
1-3 packages of meat (beef? pork?) cut thin for stir fry
1 bag of chicken parts for stock – enough for 1 batch

Dairy
qt whole milk
a little bit of heavy cream
scallion cream cheese
single-serve flavored yogurts
parmesan
2 packages of cheddar cheese

starch – in fridge
rice (plain white, basmati, sticky)
flour (bread, wheat, rye)
1 pie crust
2 packages tortillas

Miscellaneous things in freezer
pecan halves
2 cubes of mom’s vegetable soup
vodka
phyllo dough
package of rolls that would make a good stuffing or soup ingredient
cubes of elderberry concentrate with wine and stuff
bag of onion peels and things for stock
bagels
rolls of stuffed cabbage (from mother)
bag of blackberries

turning that into food
Meals
Tuesday, March 18
potatoes, ham, onion, beets

Wednesday, March 19
start a potato & ham soup – 3/24/08
eat: broccoli rabe sauteed with mini meatballs with pasta sauce over spaghetti

Thursday, March 20
buy crusty bread – eat soup

Friday, March 21
soup again.
pull out a pork roast to thaw

Saturday, March 22
@ parents’ – give mom any soup that’s left

Sunday, March 23
Do something with the coconut! (Thai soup? African stew?)
roast pork

Week of March 24-28
alternate between soup and sandwiches made from the roast pork or the ham leftovers