It’s so important to use your stockpile and rotate it as you replenish it. That way things get used before they expire. Mine had gotten out of hand. So I spent a couple of hours today taking inventory of my two freezer drawers in my French door refrigerator. Here is one of the inventory sheets. I emptied everything out of those drawers and then cleaned them well. When I put the items back, I tried to put like things together so that they would be easy to find because I hate wasting electricity leaving the drawers open longer than I should.
Tomorrow I will inventory my basement freezer. Then I will inventory pantries and the refrigerator. You can’t use up food and make menus if you don’t know what you have. It does take time and I hate starting from scratch doing it but I have been bad at times with not adding something when I buy it. Other times I forget to cross off what I have taken out and used. So I am starting with a new inventory and I have vowed to make it a habit to always add and subtract on my inventory sheets.
I like to make breads when I have time. Certain rolls and breads I can buy cheaper than making them. These sub rolls are an example. We use these for submarine sandwiches or for Philly steak ones. I purchased these at Walmart. I always check their day old bakery items to see if they have something we can use at a discount. These were expiring within a day or so when I bought them for $ 1.22. I saved $.66 off the regular price. I immediately put them into packages of two and froze them.
We had company for an early supper one warm afternoon. I made a large bowl of pasta salad which I chilled most of the day. It is large shells, cheddar cheese, black olives, diced tomato, and Italian dressing. I added pepperoni to this salad just before I served it. I don’t like it when the pepperoni slices soak up too much of the dressing when it sits in the fridge. We had garlic bread, spumoni ice cream and a glass of wine with the salad. It was a tasty and inexpensive supper.