My pantry is tiny and not organized but here goes it:
Not sure how much space you have now, you may want to separate your shelves by quick things and soaking/hours type things? For instance, grains,(low sodium) broths, lentil and canned beans can be ready quickly, then on another shelf you can put dried beans and longer cooking grains. Perhaps you can also have a shelf for nuts and dried fruit for quick recipe additions and snacks.
Hey guys, I haven't been 'on' the team much but have been lurking, I guess (if that makes any sense...) but I am curious about what everyone else does with this...
I am working on getting a bit of a storage system up (not a mormon or anything, lol but I have a lot of mormon friends and I LOVE the idea of having a food storage system) and I am curious if anyone else does this? What I would also love is to have a system in place that I can cook on the fly so to speak so that if I have to deviate from my menu (which I always plan without fail each week) I don't sit scratching my head as to what in the heck I am going to make! Anyone have any tips/advice etc?
I do have a deep freeze that I just got and I am also trying to get that up and going with a storage in there. I also have plenty of storage shelves to keep foods. I have a bit going. I just am not sure where to go from here. I have a TON of oats and wheat (which I grind myself for whole grain goodies) that I did actually can in a mormon cannary but I just don't know where to go from here...
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