This may come as something of a shock, but sometimes, I struggle to make good use of the things I’ve canned. I’m sure that most of you assume that I’m a paragon of pantry management, I’m actually very far from it. I fall into ruts, go weeks without eating a pickle and sometimes let a jar of jam go moldy in the fridge.
I write these “Preserves in Action” posts to serve as reminders to myself to use what I’ve made as well as to provide moments of hopeful inspiration for a few of you out there.
Today, with more than 30 items on the to-do list, lunch needed to be quick. I toasted a slice of homemade sourdough (inspired by Tea’s January Challenge) and topped it with a couple slices of turkey, some crumbly cheddar, several forkfuls of pickled red onion (same recipe, different batch) and cucumber coins.
As I took bites between typing, I was reminded at how having a pantry stocked with homemade things makes it possible to elevate simple meals and make them more.
How have you made your meals more lately?