We are now in our third week of government furlough. It has been a time for us to appreciate all that we have in our pantry and freezer. We are lucky to have such a well stocked larder. The challenge is we like to cook fresh and ethnic foods. It means we often pull things from our stores and add things from the grocery to allow us to make exactly what we want. We are now having to tap into out our creative side of making menus without going to the grocery to get items. We are challenging ourselves to make do with what we have at home. This generally means we are eating more traditional 50’s American menus. I have been tapping into my old cookbooks. It is interesting to explore some of the old favorites and discover some new ones. One of the biggest challenges is to cut recipes down to size for just the two of us, because we are not big on leftovers, but this lack of a paycheck is reminding us to be more thrifty than normal.
Recently we had half a ham which should have been one family Sunday dinner. Instead it was a traditional ham dinner, the next night we had scalloped potatoes and ham, followed by Senate Navy bean soup, lastly it made a great Indian lentil soup (dal). There is a little ham left and we will be making a Quiche to finish it off next. We were quite pleased with how we succeeded in making so much from that single piece of meat. It did serve to remind us though that good menu planning is no accident. It takes time and forethought to ensure that you are successful with menu planning.
Though there is an ongoing economic price to pay for us being a pawn in the government, it has reaffirmed that there is a reason we are frugal, and put food by. We again thank our parents for teaching us to get by with what we have and plan for rainy days. We have been reminded that we are survivors, because that is a choice we can make when it seems like there are no choices for us. It has made us stronger as a couple because we are in this challenge together, stronger than we would be separately.