I have a giant freezer in the garage stocked with meat from Costco and local butcher; enough to last another year at least. Wild caught Salmon, Mahi Mahi, Chicken breast, Pork loins, Porter House Steaks, Filet Mignon, Hamburger, Sausage, Bison, Venison…more. Not to mention every vegetable that can be frozen and potato dishes premade and frozen. The booze pantry is full too. Scotch, Vodka, Gin, Brandy, Kahlua…more, with mixers for most cocktails. The wine cellar is fully stocked as well. And, the garage fridge is full of beers of every variety to suit anyone’s taste.
The Pandemic really slowed my roll on entertaining and having friends over for dinner. I am overstocked!
Say, maybe when this is all over everyone can come over and party! Please RSVP.
@chienfou Sounds good but, you really don’t need to bring anything. If you do though, get a bag of those On the Border Cafe Style tortilla chips. And, bring your swim wear, and your own towel. I’m not sure I have enough for everyone. See you soon!
Well… I sauted some onion and garlic, seasoned a three pound “log” of ground beef and tossed that in and cooked it the. A few tins of diced tomatoes, a 28 ounce of crushed, kidney beans, can of tomato juice, some water/stock/dried beans And a box of pasta. Plus you know. Seasoning. Some corn meal. I’m still good on chili leftovers for a week.
Did make a dent in the canned tomatoes. But I’ve still got a few quarts of frozen sauece I made and pasta drop spaghetti too. So. Eh.
Unless I’ve been avoiding the grocery store for more than 6-7 weeks, I’d just head to the basement for something from the freezer and/or basement shelves. I’d even have fresh bread (wheat, corn or rye) if I wanted to bother.
Speaking of grits/polenta (yum!), I’ve got about 45 pounds of a 50 pound bucket left (got it to make a corn whisky about five years ago and still (get it?) haven’t gotten around to it).
probably one of three items on the list - Spaghetti, cereal (if we have milk), or take out. My SAHD husband has been going back to school so he’s been super busy. We haven’t fully transitioned duties or figured out how we’re handling dinner so we’ve been doing take out way too often
Chicken wings. I’ll pull up out of the big bag in the freezer and throw them in the air fryer until they are at 165. Then I’ll add some butter and Franks in equal portions and add a little dark brown sugar and Reaper sauce to toss them in.