The First Day
I've finished purging the pantry and refrigerator of packaged food. What can't be stored for three months is being tossed (though there is not much, as we've been trying to use everything up first). The things that will keep are being put into a large plastic trunk that has a setup for a padlock. Maybe I should lock it. My food cravings can be intense, particularly for white-flour pasta.
Easing into the 100% from scratch pool. I've started a large pot of soup, using the thick, meaty soup bones I got in my split quarter of grass-fed beef from Chileno Valley Ranch in Petaluma. About an hour in, I'll add sautéed onions and sliced mushrooms, and near the end, I'll throw in some stemmed green beans. I figure I'll need to always have on hand a few quarts of soup, cooked beans, rice, salad dressing, fresh fruit and lots of vegetables for salad. The more difficult food, I'll tackle in a few days. Tofu, bread, jam over the weekend...
Dinner is going to be Summer From Scratch 101: Intro to DIY Food. No homemade pasta and sauce tonight. Besides, it's too hot to simmer a wide pot of tomatoes and herbs for hours. Nope, tonight we dine on Flesh-Green Veg-Rice-Fruit. The Flesh will be chicken breasts, pan-seared and finished with shallots, dusted with minced rosemary from the garden. Green Veg will be broccoli, steamed with oregano in the steaming water, and fresh lemon juice from the Meyer lemon tree in the backyard, finished with a bit of butter I made from heavy cream using the Kitchen Aid mixer. Rice: Mixed brown and wild rice, cooked in chicken broth I made up last week, reduced and froze into cubes. Fruit: Seedless watermelon.
We're experiencing hot weather here where I live. I planned to make a batch of muffins for our breakfasts for the next few days, but it's just too hot to run the oven, so I'll do a batch of hot cereal to keep in the refrigerator. I'll try pulsing oat groats in the food processor just to break them up slightly, to make a thicker porridge. I've tried making whole oat groats, but they don't form that satisfying creamy thickness we love about oatmeal.
I'll be honest. I'm scared. I've developed some serious food addictions, specifically to cheese (Cheddar) and white flour products (tortillas, pasta, certain types of bread), and entrenched compulsive eating issues. How is this going to play out? Will I succeed? Also, can I keep up with the enormity of making all this food from scratch? Will I burn out, become discouraged? What if I get sick? So many questions.