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Summer’s End

We had a batch of cold cloudy weather over the weekend that made everyone realize that it’s true, our so-short summer is coming to an end. The weather caused me to dig out my Drops 103-1 sweater, in order to postpone that first fire of the season.

It turns out that when I washed it before, I didn’t rinse it well enough. It had a slightly greasy, slightly tacky feel. Knowing that this will only attract dirt and make it harder to wash again, I decided to suck it up and re-wash it right away.

drops 103-1

This is also the time of year when I sigh, and evaluate The Pantry Situation. The “pantry” is a shelf where I store canned goods and such. I try to eat everything off the shelf over summer (turning that stock), then stock it up for the fall and winter.

October and November are usually the stormiest months. But in December and January there’s the possibility of getting snowed in. I like to keep seven days of canned goods (seven cans of three different things, there ya go) plus misc stuff like granola bars, instant coffee, fancy crackers.

I’ve done a good job at whittling down last year’s supplies.

pantry

Pretty much down to the stuff that I just won’t eat, plus a can of beans. I’ll eat the beans.

Not sure what to do with three cans of coconut milk. (Even less sure why I bought three cans of coconut milk in the first place. Curry sounded REALLY good to me at some point.)

Several boxes of Kraft Mac and Cheese, but either I’ve finally grown up (unlikely) or they have changed the formula (very likely) because I find it inedible now.

Not to mention things that have fetched up on the shelf like driftwood. The wrist brace from last year’s broken bone. My cheap metal-and-plastic yarn swift. A box of Swiffer Duster refills.

The ennui, it overtakes me again. Maybe I’ll deal with the pantry next week.

14 comments to Summer’s End

  • Anonymous

    Make rice with the coconut milk. I think you dilute it half with water. I’m sure the interweb knows. Super good. Mix with some dried fruit and nuts maybe, it’s a salad.

  • We un-vented mac’n’cheese with hot Italian sausage when we were camping. Damned good, if you like spice. You can also do it with ground beef; just add dried hot chilis to taste. One package of Kraft and 3/4 pound of meat. I have also jazzed up the Kraft with sour cream and sauteed mushrooms/onions; mmmm.

  • Super easy curry from allrecipes…which I didn’t start looking at until you posted that one about all recipes…even the bad ones?

    http://allrecipes.com/Recipe/Curried-Coconut-Chicken/Detail.aspx

    You only need one lb of chicken, cut small. Add 3 or 4 cut up small red tomatoes (or your flavor of) and 1/2 of a pack of cubed paneer during the “simmering.” Freeze half of it, as it makes too much for 2 people unless we eat it for the next 4 or 5 days. But what a treat the next week if you’ve frozen it!

    Or just make half the recipe…but then what do you do with half a can of coconut milk?!?

  • Some of the trees have started to change color around here, totally too soon if you ask me. My son is fiddling with his football belt, and somehow managed to miscross the d rings. Signs of the change of seasons.

  • I keep my pantry full on a rolling basis. I always feel better with food safely stocked away. I may have been a squirrel in a former lifetime…

  • Lots of pudding type recipes are good made with coconut milk…somewhere I have a sweet-potato pudding I keep meaning to make.

    I’m also a person who has to have x number of cans of certain foods (beans, tomatoes, fruit) on hand at all times; I worry too much about trucking strikes and that sort of thing.

  • For what it’s worth, you can freeze coconut milk. I freeze it in ice cube trays and then in gallon ziplocs, because I can’t think of an occasion when I’ve needed an ENTIRE can of coconut milk, even when I add it to a curry (*cough* usually jarred…) I add a couple of cubes and it’s enough to even out the spice and add some creaminess.

    Heavy cream freezes the same way, and makes blushing a tomato sauce (penne alla vodka, anyone?) nicely easy.

  • Kaitlin

    Try Annie’s mac and cheese. It’s really sharp, but it’s made with real cheese (and I think whole grain noodles?) I love it with a fiery passion.

  • Cristina

    You could donate it to a shelter or a pantry, too.

  • jennmoles

    If you eat fish, I have the best tuna cassarole recipe for mac and cheese!! Fix the mac and cheese according to directions. While that is happening, mix one can of drained tuna and one can of undiluted cream of celery soup in cassarole dish. When the mac and cheese is ready, mix that in and sprinkle with shredded cheddar. Bake at 350 for 30 minutes and enjoy. Yummy.

  • Northmoon

    ennui – one of my favourite words.

  • You have coconut milk? You HAVE to make these super simple candies:
    http://smittenkitchen.com/2010/03/coconut-milk-fudge/

    Oh. My. Word. Chewy, creamy and sweet. Heavenly. Amazing. So freaking good with or without chocolate. Go forth at once!

  • Patti

    Wow, sweet potato pudding with coconut milk sounds wonderful! We’ve made really good ice cream with coconut milk, and I bet you could make coconut pudding with it, too.