I’m on a mission. My pantry and cabinets are stuffed to overflowing with food. I’ve got half-empty bags of pearled barley and farro, scant teaspoons of xanthan gum, about eight different types of flour, and enough chilies to catch a hundred mouths on fire precariously stuffed in my cabinet. Vinegars, from champagne to white balsamic, sit between an assortment of preserves and a plethora of dried fruits and nuts. Typically I find comfort in having so many staples close at hand, but recently I’ve found it a bit overwhelming. I’ve felt the urge to spring clean my pantry.
So over the past couple of weeks, I’ve limited my grocery store shopping and instead have looked to the freezer and the pantry for inspiration. It’s been nice to use up that tiny bit of bulghur wheat in a soup and to use those duck breasts that have been in the freezer since December for a fun weeknight meal. This week, however, the refrigerator drew my attention.
