
The crazed fit of preserving over the weekend was mostly a success. I didn’t quite finish everything I’d hoped to, but I was pretty close. I also figured out where to store everything–my kitchen’s quite small, and doesn’t have nearly enough storage room for the sort of cooking and pantry-stocking that I do.
Aside: Pantry stocking. I have issues. I was rearranging the cupboards last week, trying to fit in the umpteenth box of cereal, (it was on sale!) and in the process I pulled out all the pasta. All of it. All thirty-nine boxes of it. Thirty-nine boxes of pasta. I mean, we eat a fair bit of pasta, but thirty-nine boxes just seems excessive. That’s like a six-month supply! And I say now that I realize that I totally, definitely, absolutely positively have enough pasta, but I’m willing to bet that next time it’s a dollar a box, I’ll buy more without even thinking about it.

Oh, look, there’s some jam to distract you from my pasta. But hey, that jam’s in a china cabinet! It totally is. I realized that I have no china, but I do have a surfeit of cans of food. They’re kind of pretty there, I think. The pictures suffer from the fact that the dining room gets almost no natural light, but whatever.
This is what’s in there, in order like you’re reading.
- peach-poblano jam
- cherry-vanilla jam
- plum jam
- various types of peach jam from Livia
- raspberry jam
- strawberry jam
- maple-spiced applesauce
- salsa, salsa, and some more salsa
There’s also a huge quantity of pasta sauce in the deep freeze, plus about fourteen dozen pierogi. (And the filling for about ten dozen more–we’ll see if I can convince Nick to go through that again.)
I didn’t manage to make more tomato sauce (because I ran out of tomatoes), and I didn’t have a chance to put up any peppers–I’m torn between making a spread of them and just roasting and jarring them. Opinions are welcome. I also need to make more applesauce (which, thankfully, is a simple enough thing) and I didn’t get to make onion jam, which will happen sooner or later. Still, between the already made jam and the near-infinite supply of pasta, I should be good forever.

Lola would like some jam now, please.

You get points for:
1. pretty can labels!
2. pretty foods!
3. gorgeous china cabinet
4. “surfeit”
5. Lola and other critters
*beams at you*
That all sounds really tasty, and I love the addition of Lola in that picture. I’m still not convinced that jamming is all that easy but Dave is out of town this weekend (yes all weekend) and maybe (just maybe) I’ll try it. But I don’t know what I’d make.
The more you write in the blog, the more I wanna move in with you guys. NOMS.
(aside: peppers, yes, roast and preserve in olive oil with cloves of garlic. also nom).
:D