ith our income reduced, we're trying very hard not to let anything in the kitchen go to waste. This takes some organization, and I'm not famous for that. So I'm researching home kitchen management techniques.
I've always prided myself on stocking a pantry properly. I learned this from my mom. It makes pulling a meal together, especially an impromptu one, a lot easier when your shelves are well-stocked. The Reluctant Gourmet's list is a good one, though our shelves also always have coconut oil, coconut milk, good curry powder, and aseptic pack pureed soups. In the basement, we always have jasmine rice, short grain white rice, short grain brown rice and masa harina, which we use like some people use flour for dredging. We keep a variety of non-wheat flours for thickening and baking, since we really shouldn't eat wheat. And my two flavoring blends I always have on hand--my "cheaters"--are herbes de provence and pickling spice, which I keep in a pepper grinder.
My food storage is pretty well organized--I know what is where, and how much I have--except for what's in the refrigerators and freezer. That's where my system falls down. When I know what I have, I'm pretty handy with leftovers, and like my mom I'm famous for making tasty meals appear out of thin air (it's all in the pantry). But in the chill chests, I don't always know what I have.
So how to conquer the cold boxes?