painting updates, pantry notes *** pretty long pt 1 of many

i was up most of the night painting, i think it's starting to come along now. i am starting to like what i see here. however i will be cautious with my optimism, as i don't want to become so enraptured with this painting that i don't see if i make a mistake. it's good to keep a critical eye on your work. 

this particular series will be larger in size then my original ones, and i think more intricate, reflective of where i am in my life now.

i do like the 'peeking into' aspect of this painting, a glimpse into a sheltered and secret world. 

some of my favorite things are in this painting, maple leaves, wild berries, the nest and eggs. 

this painting was extremely soft starting out, and still is mostly, but i think things are starting to sharpen up a bit, which they needed to.

now onto another thing that i was asked about recently...

starting and maintaining a home pantry without making yourself nuts. yes it can be a huge job but it's easy one step at a time.

our forefathers (really our foreMOTHERS) marked the rhythm of the seasons of an agricultural based year, taking things in plentiful and season and preserving them for times of want and winter.

for us, it is more a matter of making sure that if there is a hardship, such as illness or job loss...

or a storm, or money is tight, we can survive. despite the supermarkets all around us full of food and goods, sometimes they are beyond our grasp.

so i am going to try to help you put a pantry together if you don't have one, increase your pantry if you do have one, and try to help you save some money while you are doing it.

***please note that when i refer to our pantry it includes batch cooking freezer meals, dried foods, canned foods and homemade 'tv dinners'' part of our pantry, as during hurricane sandy (no running water and no electricity for over a week and then no hot water for another 2 weeks) the food i had already cooked ahead was what we reheated on the woodstove.  it also includes extra amounts of things like coffee, tea, sugar, lightbulbs, toilet paper..... 

first you need a plan. 

and a notebook (i use a three ring binder- and i get a ream of prepunched holed paper for it)

ok, what do you eat during the week (please don't say 'take out every night'..or we will have to talk)

let's just say an average week

make a list of your suppers

here's mine for cold week in fall: 

sunday- pasta and sauce (salad)

monday- meatloaf, baked potato, carrots (gravy optional)

tuesday- chicken stir fry with mixed veggies, brown rice

wednesday- porkchops in apple cider with homemade mac/cheese and home canned cole slaw (yes it stayed crisp
thursday- chicken soup with no knead bread

friday- homemade pizza

saturday- beef stew

summers are in a way, easier as we eat a lot of salads out of the garden, but we'll just do this normal type week.

what else does your family eat?

make a short list of favorite main dish meals

i have a list of about 60 different main dishes put away.......

now you know that you have to eat daily,

so decide for now, how many days or weeks you would like to have stocked for?

***i started out when we were first married (37 years ago) stocking monthly, we shopped once a month, i spend saturday cooking and then we ate for the month without worry....just picking up milk and maybe eggs or bread and some fresh veggies weekly (we lived in an apartment at that time and i worked full time outside of the house)

when we moved here, we started to stock up for 3 months at a time, but soon graduated to 6 months at a time....and finally to a year at a time.

let's say you want to stock for two weeks, 

you know you need 14 meals, but say your family LOVES homemade pizza and you have that every friday night....ok so that really is only 13 meals (cause one is doubled)

and say you make a big roast on a sunday, then cut it up for stew, and the leftover stew is now going into a pot pie, ...hmmmmm see what i mean? (hint, cut the roast into stew chunks before you put it away on sunday, and it's ready to go for a fast stew during the week.)

now i know at this point in the process, i was sitting there overwhelmed and wondering how i was going to do this, where i was going to put everything, afford everything, .....and just remember everything. if you're at that point right now, just remember, i too was there, we were on a very tight budget, we have an extremely tiny house, no closets, a damp basement, a total wreck of a kitchen without kitchen counters, and i was scared, so if i can do this YOU can do this, 

ok so we have a sample week of supper menus, and a list of other meals your family likes

plus an idea of how many weeks (2) you want to try and stock for.

now we do some math,  first off you take the meals you know you will repeat ......so that would be say two meals of  homemade pizza

and you are going to make a roast either of beef or chicken or even turkey, and cut that up for a stew, and the pot pie.

now you just have to fill in the others (fill in your own meals ok-i'm working on a pdf for you to download)

1. roast
2. stew and/or potpie
3. chicken stir fry 
4. meatloaf
5. pizza
6. pizza
7. pork chops
8. pasta
9. soup and sandwitch
10. baked chicken
11. tuna casserole
12. tilapia fillets with parmesan coating
13. enchiladas
14. chili

ok so there is about a two week batch of meals...just supper at this point, cause lunches are normally leftovers (so i just make extras- enough for a meal or two for the freezer and a bit leftover for lunch the next day)

now we are going to break it down into manageable units ( which is going to start tomorrow as i have been working all day and my eyes are exhausted!)

please leave any questions you may have in the comments and we'll work them out as we go along