YvetteMT

Pasta bake with bear sausage, zucchini, peppers, onions, mushrooms, Rummo gf pasta,Raos sauce. Not pictured, gf garlic bread.

*raises hand* I resemble that remark!!! And thanks to the early folks on the thread I now have 20 tabs of apron options open!

I have the same one @rotuts and it's done a yeomans job for a long time. The plastic holder of the blade cracked on mine and I hold off getting rid of it in hopes of finding a replacement. I much prefer it over dragging out the big one.

I have an apron that I love that has been missing for a year. Where can one LOSE an apron? no idea but Ive not found it. Was a Christmas present many moons ago and is black with pockets and embroidered with "Be nice to me or I'll poison your food" Also have a couple heirloom very old ones from my grandmother that I cherish. I should probably dig one out and actually USE it because like @chromedome my clothing shows that I dont wear aprons enough.

While digging thru the pantry I found some forgotten cans of tuna. Not being one to waste- lunch. Mind you, I've been eating tuna that I canned, that we caught in WA, for a couple years now. Everyone that has canned their own tuna has warned us that "you'll be spoiled" and wont stomach the commercial stuff. Lord they were correct. I used to love commercial canned tuna, ate it for decades. There's 2 cans left and there is a good chance it's going to the crows.

Amen! As my mom (who was NOT a cook) used to say "eat it or make yourself a bologna sandwich". I think its a beautiful dish and plan on trying similar (without a vitamix). I'll need to add a protein for any chance of it going over well but I think the sweetness of the carrots would be fabulous as a sauce.

Mountain lion shoulder roast with a light cream mustard sauce, roasted carrots and more crispy potatoes.

Goose and gravy (goose legs pressure cooked, meat picked, onions, mushrooms, gravy) and smashed crispy potatoes, brazi bites. Usually do mashed potatoes but wasnt feeling it, the crispy potatoes are a nice change.

Another salad- romaine, onion, carrot, cauliflower, peppers, tuna and mushroom.

Pulled out the IP today to pressure cook some goose legs. Wild Canada goose-8 drum/thigh sections. Pile of garlic, one yellow onion, 2 bay leaves, Better Than Bouillon beef and water to cover. One hour on high and natural release makes even the old birds edible. The meat will get picked off the bones and added to gravy to make a stroganoff-ish to go on potatoes or pasta. Pressure cooking this way is how i start all the game bird legs usually (except turkey)- pheasant, goose, duck. Gets them edible as they are usually tough and miserable otherwise.

@liamsaunt "soup library" = life goals!

@Shelby how are you doing your alfredo with konjac? I've tried for a long time to get it right with konjac and fail miserably. I can either have Alfredo OR konjac, not both!

Sweet potato and halibut

Halibut, madras lentils, onions, peppers, mushrooms. (Big halibut aren't my favorite. I find them tough and strong tasting. I prefer to batter and deep fry them but decide to cook it on the lentils. )

Salad of romaine, green olives, carrot, pickled beets, and tuna.

I eat enough wild fish that the omega 3 has never been a selling point. The selling point was 2 dozen eggs. The only"regular" eggs were in 5 dozen flats and those weren't coming home with me.

2 dozen brown omega 3 eggs from costco were nearly$9 this week. (Not my normal eggs, I typically buy plain white, standard cage living hen eggs but there were none to be had. My parents are selling their farm eggs for $4/ dozen despite my telling them to raise their prices for years!)

Commercial tikka masala sauce with konjac noodles, squid, and shrimp. (Partner had taco salad)

I could have written this myself! Maybe once a year I think "I'll make a meatloaf" and it never has ketchup!. Eat one piece and done. @Ann_T Im going to try your meatloaf recipe and I can honestly say that I am looking forward to it!

This one by Elfa. https://www.containerstore.com/s/elfa/components/classic-by-elfa/white-elfa-gliding-tiered-shelves/123d?productId=11003907 I dragged my honey into a Container Store on vacay. He had never been in one (and is super ocd when it comes to storage). Hes ready to spend any amount if it would help me with putting crap away (I am NOT ocd about storage HA!). I would probably need 3 or 4 of those cute tiered shelves to even come close to holding my spices, but I loved that they were single stack and no bottle would be hidden behind another. We dont have any Elfa shelving so we'd have to retro fit the spice drawers to work with what we do have or finagle a way to mount the elfa brackets etc underneath what is already in place.

Chicken thighs, mushrooms, sweet potato and gf "bread" balls

Oh I hope yours isn't like mine @Smithy! I get so half-assed about putting stuff away and then it's a flipping disaster and takes hours to put right. Thank you @FauxPas. I like the look of that second link but yowsers they aren't cheap! I like the small ikea ones you've got too, that might work for something else. The Container Store has a great pull out/tilted spice rack/drawer that might be my spice solution.

20.5 deep shelf with 14.5 height. Just the section Im wanting to fix with the snack stuff- mainly granola bars, fruit snacks etc, the single serve, grab and go type stuff (behind that blue bag of chips are 3 different types granola bars, 2 fruit snack type things) no"real' door- 2 bifold doors

Reviving this in hopes of ideas. My pantry isn't bad but Id like better organization. All our non perishables are kept there and while the cans and jars are fine, things like granola bars, trail mix, are not. I usually open a box and toss it on the shelf in stacks of other opened boxes. (His and hers granola bars etc). Standard wire shelving so nothing with little feet that would fall thru the open space. And i really don't want wasted space behind the containers. (The spice collection also needs tackling but that's a far bigger project)

Bunnies are awful cute but Hilda, gracious she is a looker! Glad to see you recovering from the carnage.