Sunday, May 10, 2015

Pantry Challenge #19 ... 2015


 
This week has been all about the 105 baby chicks we received in the mail.  They are so much fun to watch, their playful antics are something to see.  You can read about them HERE! 

In and around taking care of our baby chicks here’s what I got done in my pantry …

My to-do list from last time:   

Finish planting herbs … Done!  I planted chickweed this week.   This spring I’ve added comfrey, jewelweed and chickweed to the medicinal part of my herb garden.  I may plant one or two more herbs in the next couple of weeks but otherwise I’m finished planting herbs until fall. 

Finish vacuum sealing Cheerios … Didn’t get done!  Glad this isn’t a perishable item!!!

Finish vacuum sealing tea bags … Didn’t get done!  Glad this isn’t a perishable item either!!!

Vacuum seal oats … Didn’t get done!  Glad this isn’t a perishable item!!!

Put the finishing touches on releasing an oldie but goodie e-book I wrote titled 'Yes, You CAN Have a Well-Stocked Pantry ... Expanded Edition!'  Done!  Look for info on the launch date later this week! 

Place a Subscribe and Save order through Amazon.  I’ve decided to set aside the money I earn through Swagbucks and Bing each month to pay for this.  (Link to Amazon's Subscribe and Save can be found on the sidebar of A Working Pantry blog.) … I have this started!



 

In addition:
I harvested some more nettles and they are currently air drying.


I also harvested the first spring onions from our garden.
 
We tried a low-carb pancake/waffle recipe from the book Satisfying Eats that we really liked. In fact we like it so much that we will be replacing the Carbquik that we normally buy to make pancakes and waffles with … with it.  Yeah, one less thing to have to buy at the grocery store!

We were able to purchase these 4 bags of Hershey’s candy for a total of $3.63 out of pocket using coupons and ECB’s.  That makes them less than $1/bag including taxes.  I added them to the freezer part of our pantry for use during those hot summer days when we’ve been outside working and want a quick pick me up. 


I had a couple of 8 oz blocks of cheese I had gotten at Aldi’s that needed to be used or preserved.  I opted to preserve them by shredding them and then freezing them in 1 cup increments.  I put each 1 cup amount in a snack baggie and then put the snack baggies in a 1 quart freezer bag.  I added 6 one cup baggies of shredded Monterey cheese to the freezer part of my pantry.

I froze the 3 quarts of plain yogurt I got on clearance at Sam’s Club a couple of weeks ago.

I’ve almost earned enough points through Swagbucks and Bing for a combined $30 in Amazon gift cards.

My updated 2015 gardening journal can be found HERE!  I update it several times a week.

Here’s my pantry to-d0 list for next week:

It’s either feast or famine when you have chickens that you depend on for your eggs.   Our chickens have finally started laying after what seemed an extra long period of molting.  I had to purchase eggs for some 3 months this winter and was determined to find a way around that for the coming molting season.  I posed the question to the A Working Pantry Facebook group and found the solution!  A few of the ladies said they froze their chicken eggs and shared how they did it.  I did some research online and found that it is a fairly common practice and so I plan to freeze some eggs this week for future use.  Here’s how I plan to do it.  Wash and clean ice cube trays, break one egg into each section, take a skewer and break the yoke and stir it up just a little.  Then freeze the filled trays and when they are frozen solid, pop the eggs out and put them in baggies (2 to a baggie).  The baggies will then go into a quart freezer bag and be returned to the freezer.  Everything I could find to read, and it agreed with what I was told, is that the eggs will last up to 6 months in the freezer.

Finish vacuum sealing Cheerios
Finish vacuum sealing tea bags

Vacuum seal oats

Now it’s your turn, what have you done to build up your pantry or live frugally?

 patsi
A Working Pantry

Update:  5/11/2015 ... Several have asked me for the low carb pancake/waffle mix recipe I mentioned in this post ... the ingredients are, almond flour, coconut flour, flaxseed meal, baking powder, stevia or sweetener of choice and sea salt. I wish I could give you the recipe but it is copyrighted with specific notations that sharing is prohibited.  I will say this though, we have enjoyed everything we've tried out of the Satisfying Eats cookbook thus far.  I highly recommend this cookbook if you're serious about eating low-carb.

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This post linked to:  Home Making Mondays
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