If the big Cascadia earthquake comes this week, we’re in a world of hurt. Of course, we would be in a nightmare anytime an earthquake came. But now, after having eaten or given away all of our pantry, we’d be in a particularly bad way. Usually we have a good quantity of dried beans, canned beans, rice, pasta, quinoa, barley, canned tomatoes, coconut milk, potatoes, onions, garlic, soy milk, home-canned tuna (and salsa and pickley things) olive oil, coconut oil, spices, oatmeal, flour, sugar, brown sugar, chocolate chips — pantry staples. Now, we are down to nuts, dregs of various vinegars, a few cans of beans we might in the next few days, some minimarshmallows and rice krispies (can you guess why?) and a box of crackers. The freezer went to the storage unit today so we have no help coming from there.
This winnowing down of our pantry has made me think a lot about how I cook and how I am potentially going to cook differently in another country/another climate.
Now, cooking usually goes something like this: what’s plentiful in the garden right now, and how can I center a dinner around it? Winter squash? Beets? Tomatoes? Kale? Cauliflower? Eggs? Grab it and then look into the pantry. Can I use my produce with rice or pasta or beans? Can I make it into a pizza? Can I roast it in the oven or make it into a soup or curry with a can of coconut milk?
Moving, we won’t have a garden. We won’t have our own chickens. There will be no dinner inspiration provided by something from the yard. We’ll have weekly produce markets (hooray) and stores. And it also seems like most things are in season all the time in Mexico. We will be able to eat the faw-away-from-Oregon foods (mostly fruits?) we don’t eat frequently here: bananas, pineapples, avocados, mangos, papayas, warm-from-the-factory corn tortillas, who knows what else? A new pallette/palate. I’m eager to experiment, to cook differently, to perhaps rethink the well-stocked pantry.
In the meanwhile, we have no provisions for an emergency. Must be time to get out of here!