It’s rare that you would find my fridge empty or cupboards bare. I’ve come to realize I take great comfort in food. I mean, I always know I loved food- eating it, cooking it, but I also take great comfort and find security in making sure my cupboards are full of backups, and my fridge is full of variety. I don’t fully understand why either. It’s not like I went without ever. I can thankfully say I never experienced food insecurity so I don’t know if it comes from a different life-time or what, but a full fridge, and full cupboard make me happy.
Perhaps it came from my parents a bit and growing up in a rural area. My parents have a cold room for storage, big pantries, multiple freezers and fridges. That way, when items go on sale they can stock up. Plus, it’s always nice to have a back up when you run out. No more salsa? No problem, two in the cupboard. Last of the ketchup used up? Fear not, grab one from the pantry. So part of it is the way I was raised I’m sure. Another part is the variety of food I like to eat.
When you like cooking Asian food, suddenly your fridge has it’s own shelf for lime juice, fish sauce, rice vinegar, soya, and sesame oil. Then there’s Indian so curry pastes pile up and the cupboard has a coconut milk section too.
I do enjoy variety. Brown rice, quinoa, couscous, coconut rice, whole grain.
I also make things bulk to have on hand for easy access sometimes, like my home made pizzas. They’re great. Here’s how I make them.
Home Made Pizza’s
I buy Greek pitas usually, sometimes normal pita bread and I take all the pitas out and spread them around. Sometimes I do one pack at a time but more often I do two. Save the bags, and the tags the pita’s came from, because you can tuck them back in those once they’re made for easy storage! Next top with sauce. Sometimes I use pizza sauce from a squeeze container or can, more often I use salsa and bbq sauce for a bit of a kick. Next comes toppings. I’m partial to Chris Brothers pepperoni usually but sometimes I’ll mix it up by getting mixed pizza meat from the deli section, or even Pizza Delight has their own pepperoni. Sometimes I’ll also use diced chicken and red onion. I also often put sliced peppers on top (makes me feel healthy), and sometimes spinach or broccoli. I top it all with some pre-shredded tex mex cheese and italian spice. Really you could make them however you wanted. I rip off tinfoil slivers to place between the pizzas so they won’t freeze together and I tuck them all back into the bags to freeze them. Then I can grab and bake one whenever I want. I re-heat from frozen at 450 degrees for ten minutes.