Today’s New York Times has an interesting little piece about not going food shopping for one week every so often and surviving on just what you have. I think this is an intriguing thought: the author notes that he has enough pasta to “survive a nuclear war” and that most people have plenty of food in their cupboards and freezer for a whole week of eating, if perhaps the meals are a little uninspired. This appeals to me: not that I don’t want to shop once a week, but because I try to plan meals in some cases around what we already have. I’ve mentioned this a few times to you lately. It’s both cost-effective and eliminates waste, cutting down on some of your demands on the ol’ earth. Right now, for example, I’m eating some chicken pie with biscuit topping. The only thing I bought to make this wheat flour, as we were out. I already had leftover chicken (frozen from the big bird), half a box of frozen peas, carrots, and potatoes. This guy in the Times is talking about taking this idea well beyond my comfort level, but it’s interesting, indeed. It’s a food-for-thought concept, too, for those nights when you have no initial meal plan but don’t want take-out either.
Here’s the link: http://dinersjournal.blogs.nytimes.com/2009/02/19/cooking-without-shopping/?ref=dining
