Issue #30 - I need my cupboards to be bare
Avoiding flour and controlling the controllable ♡
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Hello lovely people,
I woke to a WhatsApp message from #2 son this morning. He was planning to make a cake (this one) for an Eid celebration dinner (once a Dubai boy, always a Dubai boy) and was trying to avoid buying a new bag of self-raising flour because he’s moving house in a few weeks. His move is across the state boundary into Massachusetts and he is heading for the big city lights of Boston. He arrived in Providence, Rhode Island four years ago with just one (very full) suitcase to his name and will be leaving with a lot more (including an enviable collection of secondhand books and the ubiquitous Billy bookcase in which to home them). Not surprisingly, he doesn’t want to be filling too many of his removal boxes with the edible contents of his kitchen cupboards, so he’s on a mission to wind them down and certainly not to add to his store cupboard unnecessarily. Hence the early morning flour question.♡
Please, please share this email with anyone who might be even a tiny bit interested. It could be just what they need to receive today. ♡
The packing challenge that I am facing for our international move has similarities, in that we are leaving with more than we came; but crucially, my kitchen store cupboards need to be completely bare because I can’t pack ANY food items at all into our container - not even our much loved golden popcorn garlands that hang from the Christmas tree each year (they will need to be carefully packaged and transported in my suitcase - evidence, for sure of true commitment to festive decor but also recognition that they are an evil job to remake). It feels weird, and not in a good way. So much of our home life is created around the food that I buy, cook and prepare. Slowly reducing it to zero feels uncomfortable.
I have peaked too soon on winding down the contents of the freezer and now it is somewhat depressing to open. I’ve always leaned heavily on the convenience of the freezer; cook when you’re in the mood, make more than you need and your future self will be thankful. It’s a strategy that has served me well but now all that is left in there, in terms of meals rather than ingredients is -
2 portions of dhal that wasn’t fabulous the first time around but I was loathed to bin it
6 uncooked pigs in blankets (I was over-eager at Christmas)
half a portion of Chicken Jalfrezi from a recent takeaway
enough Lime & Coriander Rice for 2 people
The dhal should probably go to lentil-based-dish-heaven and Hella will appreciate the periodic appearance of a couple of pigs in blankets in her packed lunch. The Jalfrezi + fancy rice can be stretched to make a perfect dinner for two. But then what? There are still 11 weeks (gulp) until we leave and I need to (at least in the final month) approach cooking in a way that will leave me with the minimum to chuck out as the packers are knocking on the door. Added into that, we are getting close to an extended period of A Level immersion and I believe strongly that the right food can be a help in these times.
Winding down the fridge, freezer and pantry is not my peak concern right now but it's controllable, when so much else is not and that’s a great distraction from the weight of the big stuff. It’s all heavy and not one single jigsaw piece has fallen into place so far. It will be fine - I know that - but controlling the controllable, like the contents of the cupboards, at least creates an illusion of agency. Every little helps.
Controlling the controllable, like the contents of the cupboards, at least creates an illusion of agency. Every little helps.
So, since I’ve made sure that we are already at relatively low stock levels, I reckon that for the next 6 weeks, I can food shop and cook as normal (freezing a little as I go to facilitate some easy dinners). An emphasis on brainless crowd-pleasers will show support towards Project A Levels and will satisfy my strong urge to nurture. Menus will include bolognese, chilli con carne (with all the toppings, of course), plenty of pesto pasta, the all-time-favourite Roasted Tomato & Red Pepper Soup (affectionately known always as Normal Soup) and a tray or two of Betty Crocker brownies for good measure.
After that, as we get within spitting distance of Departure Day I will be on high alert and will adopt a much more cautious approach. No more buying in bulk and definitely limited stocking of the freezer.
I anticipate that our weekly menus in the countdown period will contain plenty of -
Toasted Sandwiches
Any soup made with random fridge contents
Any dish that can make sense of the random bread products still lurking in the freezer
It’s feeling uncomfortable that we will soon be leaving this home, not just for the summer, but for good. There will be tears from both of us; of that, I’m certain. Who knew that writing about emptying the cupboards would leave me feeling quite so emotional? As always, take what you like, share what you love and leave behind the rest. ♡
In the meantime, there is always the new series of Race Across The World (who are you rooting for?) and a plan to have Waitrose Pork and Apple Burgers for dinner. As always, take what you like, share what you love and leave behind the rest. ♡
Sending you all the love,
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Think of the joy of unpacking your favourite memories when you get across the pond!
Hi Rachel, this title grabbed me but for the opposite reason - I'm going nowhere and have fallen into a trap of 'plenty'. I've amassed a pantry stockpile that seems to indicate I'm preparing for end-of-days, and every time I try to whittle something down (I'm looking at you, coarse cornmeal, panko breadcrumbs and farro) I seem to accidentally buy new ingredients. As you reduce your stores these coming weeks can you please provide some more tips on tackling 'the obscure dried good'? thanks!