menu planning for almost a year.
You'd think that because of this, we're pretty organized and have an awesomely stocked pantry.
We don't have a ton of space in our kitchen so we tend not to stock up on a lot of things.
But there are some things that we always have.
Pasta, two or three open boxes.
A couple of boxes of Pomi tomatoes.
Soy milk in the fridge.
A couple of quarts of Boyfriend's homemade stock in the freezer.
When I used to bake a lot, I always made sure to have a pound of butter, a carton of eggs and plenty of flour and sugar on hand for any experiments I might want to whip up. The small kitchen and my busy work and online life mean I spend a lot less time baking ... whether we're stocked up on those things or not.
Not a lot, huh?
We're lucky to have a variety of markets nearby. And while part of the reason for making the menu plan is to save some money and plan ahead, we don't always find the time to do that "stocking up" shopping in advance.
So? What are the staples in your pantry?