Yesterday, we talked about the importance of having a well-stocked kitchen. It really is one of the most integral steps to getting dinner on the table quickly when time is short, and heck, to having a sane mind. I’m all for that. Rachael Ray’s newest cookbook, Express Lane Meals, expounds on it, giving you a list of what you need to stock your kitchen. If you missed her Pantry Cheat Sheet, check out yesterday’s post.
One of the most important things to putting a meal on the table quickly is having a well-stocked pantry. Twice a month I go to the store in search of staples like garlic, onions, canned tuna, canned beans, dried pastas, jarred tomato sauces (just make sure the first ingredient is tomatoes, not sugar!), frozen peas and spinach, chicken stock, capers and herbes de Provence – the basic that will enhance a dish and bring a meal together in a hurry. Then, once a week I purchase fresh produce and meat. I find it’s easier to pick up one or two things than to be overwhelmbed by tracking down every single ingredient in a recipe.
So there you have it, folks. The secret to getting a great meal on the table every night … pantry preparedness.
And speaking of preparedness, look at how well Nicholas is doing with his letters! Not too shabby for a three-and-a-half year old! He writes his name perfectly, and is excitedly preparing for his graduation at the end of the month.
Alright folks, all for tonight. The round-up on my I’ll Show You Mine If You Show Me Yours Event is coming tomorrow night … if you want to join in the fun, you still have time to post and send me your picture. Until then…
A year ago today… Panera and Chow.