daily recap · recipe · repurposing leftovers · what we ate

Recap Day 14: State of the Pantry, Leftover Shrimp, & Smoked Pork (3/26/20)

I can’t believe it has been two weeks since either of us has left the house! We’ve been in the backyard of course, and Matt took Lulu on a walk around the block a couple of times but that’s it.

We are still in very good shape food-wise. Early in the month I shopped as if we weren’t going to the store for two weeks plus got a couple of long lasting sale/seasonal items (bangers, a small ham, corned beef) that I would normally pick up. It’s lasting a lot longer than expected even though I didn’t buy more than I typically would for two weeks.

We’ve been trying to stretch one package of meat into at at least two meals and make simpler meals for the other meals of the day. Our usual non-quarantine meals are dinner leftovers for lunch then a new meal (normally involving some meat or seafood) for dinner. We are using up a lot less meat by making sandwiches or having soup or snack type meals for one meal a day. Normally we would be opening a new pack of meat/seafood a day and now it’s more like every other day. Since I had shopped for our usual cooking routine so I have a lot more meat now than I thought I would. Matt didn’t feel well or eat much for two days this week so that, plus using frozen/jarred/boxed stuff for some meals (like this shrimp pasta or the tuna wraps) is really stretching it out.

Our fresh produce is holding up well too! I still have one bagged salad (from Aldi, it is mostly hardier veggies like cabbage and carrots), 2 heads of cabbage, some Love Beets, potatoes (sweet, Russet and Yukon Gold), celery, carrots, garlic, a spaghetti squash, Brussels sprouts, cauliflower, yellow squash (not anymore, used them for tonight’s dinner), cara cara oranges and onions. Some of that I bought 3+ weeks ago! The trick is storing it well. Keep things as cool as you can.

I have a running list for when we actually go shopping again. We hadn’t ordered any food/groceries or had anything delivered food-wise. Then last night Costco.com had olive oil and canola oil back in stock so I ordered one of each. We have an okay amount of olive oil left but we are almost out of canola which we use as our every day oil. I hadn’t realized we were so low back when I was shopping. We also really need dish detergent because we don’t have a dish washer and we are washing so many dishes having every meal and snack made from scratch at home but that wasn’t available for delivery to my zip code.

I have to admit, I’m very very nervous about going shopping again! I want to do it in person to ensure that we get the best expiration dates/best looking food but it’s nerve-wracking knowing that we don’t apparently have the virus now and to go out among people who might. We aren’t in total lock-down in MD so people still seem to be out and about a bunch. Our goal is for us to go out the middle of next week. I’ll go to Aldi (their response to the virus looks good) and get the basics and Matt will go to another store to fill in the gaps with items Aldi doesn’t sell at the same time then we will try and stay home as a long as possible again.

It’s nice and sunny out today so Matt smoked a pork butt on the grill. Normally that’s a weekend activity but we are here all day so why not? We marinated it overnight. It’s huge so we should get many meals out of it. We might even end up freezing some of the cooked meat to use later. I don’t think leftover frozen meat would be great in a sandwich but I made barbecue spaghetti last summer (a surprise hit!) and I think defrosted leftover smoked pork would work well in that. Or maybe Brunswick Stew or some kind of soup.

We had our shrimp and pasta leftovers for lunch. I didn’t think it would reheat well so I added some mayo, crumbled feta, chopped celery and red onion and served it as a cold shrimp and pasta salad. It was pretty tasty!

For dinner we had the smoked pork.

We marinated overnight in a paste of

  • 2 tablespoons garlic powder
  • 2 tablespoon dehydrated onions
  • 1 tablespoon mirin
  • 2 tablespoons Shaoxing cooking wine
  • 6 tablespoons gochujang
  • 1 tablespoon gochugaru
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 2 tablespoons sesame oil
  • 2 tablespoons garlic ginger paste

then smoked for 6-7 hours using the snake method and a Weber grill and served it over rice with some yellow squash I sautéd with onions and gochugaru. It wasn’t quite at point where it could be easily shredded but it was very tender so we just sliced it up. If we had another hour or two I think it would have been great pulled pork! We don’t have rolls anyway so a rice bowl was fine.

Non-food related activities:

I played the Sims while I finished reading The Daylight Marriage by Heidi Pitlor. We watched the Stumptown finale (I hope it comes back for season 2!) and Little Fires Everywhere on Hulu. I’m not sure how similar Little Fires is going to be to the book. I read it back when it came out so it’s been a while but there are already some differences in pacing.

One thought on “Recap Day 14: State of the Pantry, Leftover Shrimp, & Smoked Pork (3/26/20)

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