Taking Inventory

For the next month, I’m home with a large kitchen, full refrigerator and freezer, and 2 houses worth of groceries merged into one. Somewhere along the way, I stopped keeping track of what ingredients I had/needed and where. I figure I’ll use them all up anyway by the end of December; it is baking season after all.

4 boxes of Earth Balance. Don’t ask me how it got to this point, just know I love it. The sad part is how fast this will probably be gone.

My first box of shortening! I’m oddly more excited about just using this than whatever I’m going to make with it. Should I take a picture with it? Oh, a chef and his shortening…

All the ingredients to make another batch of peanut butter s’mores bars, because one pan a week just isn’t enough.

A whole roasting chicken to satisfy my craving of stuffing an onion up something’s you-know-what. It’s cheaper than seeing a therapist.

Countless opened bags of Bob’s Red Mill all-purpose gluten-free flour. Bob is my savior; I owe him my first born by this point.

And 5 pounds of carrots, because I discovered 5 pounds of regular sized carrots cost the same as 2 pounds of baby carrots and I have a pound-a-day habit going. I’m aiming for Snookie orange by the new year.

If our Northeaster on Friday turns into a 10-foot snow storm and we’re caved in, we have plenty of butter and carrots to live off of. What more could you need?