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Cooking from my cupboard is a challenge that I enjoy. Sometimes it’s a bigger challenge than others, sometimes the cupboards are packed and options and inspiration abound. Whenever and where ever I’m cooking I strive to make it healthy, organic, unprocessed or the least amount possible. Moving to this homestead we have plans to raise more animals and a bigger garden to be more self-sufficient and put more in our cupboards that we raised or grew.

I’ve been at our new homestead for the past three weeks. When I arrived it was supposed to be for only five days. Who am I to complain, plans changed and my stay was lengthened. This place is so beautiful, I almost can’t believe within a couple of weeks we will be living here full-time.

The three weeks have been packed to the gills with projects getting this place ready for us to live here and our animals too. I didn’t exactly come prepared to be here for three weeks so work clothes and cooking took on a whole new meaning.

We are in the midst of a ranch house remodel, which means everything from painting, to flooring, roofing, etc. You name it and it probably needs done. I plan to keep you up to date on that and let you see the progress as we tackle each project. We are DIYer’s so it’s going to be a long winter getting everything done.

Currently you could say we are kind of camping indoors. We didn’t want to move much furniture until most of the remodel is done, or at least the painting and flooring, we are really looking forward to our own bed instead of an air mattress on the floor. The stove won’t be here till around Christmas, and we are also redesigning the kitchen so Cooking from my cupboard is a little more challenging and that’s not just because I don’t have many cupboards to speak of right now. I’ve been cooking recipes I am familiar with like Thai Basil Fried Rice. Preparing meals on a camp stove requires a few adjustments, however I’ve been surprised that it hasn’t put too many limitations on my cooking groove. It may have put a tiny cramp in my recipe developing, however there is enough to do right now. Breakfast has taken on a little more heartiness, Buckwheat Pancakes and Apple Spice Oatmeal  are frequent recipes made. With all the physical labor going on we need a little more to tide us over as lunch most of the time doesn’t get eaten until around 2 o’clock. Lunch can be anything from leftovers from the night before or I always try to have a big pot of soup around like Thai Butternut Soup or Five Bean Chili. Homesteading is hard work and it helps to have a great tasting meal to get back to what needs doing.

Cooking from my cupboard is taking on a whole new meaning at Meadows End Ranch, we are out in the boonies and running to the store if you forgot an ingredient or have a craving isn’t just a quick hop in the car answer. So I’m working a little more diligently on developing a ingredients list for meals I make, and keeping up a current list of ingredients I need to purchase whenever a trip to town takes place. Lately with all that’s been going on, moving, remodeling etc. I try to keep some convenient meals in mind, like One Pot Pasta and Minestrone Soup, as picking up dinner from a local restaurant is also more of a challenge now.  What do you keep in your cupboard to cook with?

With all the changes that have taken place in our lives in the past five months it’s been a little on the crazy side. Our future on our new 40 acre homestead is full of opportunities and yes, lots of hard work, but I’m so excited to be building a place for us and our family to call home and pass on to future generations. I will be sharing not only more Cooking from my cupboard recipes, but all our adventures on the homestead, remodeling accomplishments and whatever else the years ahead hold.

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