If you are like me, you love to cook. And if you’re like me, you probably also phone it in from time to time. Life is busy and the time and energy it takes to plan a meal isn’t always there.
In professional kitchens, sandbagging is your only hope. It’s the not so glamorous term for being prepared for a rush, extra orders, misfires, or generally getting ahead in a business designed to exhaust you.
I take a similar approach to prepping my home kitchen. Every time I make something like pesto, I double the recipe and freeze most of it. It’s the only reason I can come home after a long day and still make dinner for my girlfriend or whip up a risotto if a friend is in from out of town last minute. If you have a few basics prepped in the freezer or fridge, the world of good cooking opens up.
I stretch the term “pantry” here to include the fridge and freezer, but you get the idea. These are things that will live in your kitchen and help pull together meals with ease.
Make your pantry work for you. Simple stable ingredients that you can have in the fridge for months that you’ll turn to time and time again
Here we’ll explore the process of building reserves so that people look onto your fridge with admiration and occasionally concern for how you’ve made so much from so little.
ADD: herb oil, chili oil, salsa seca, salsa matcha, carrot top chimi,
Corndog | Boneyard 