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  • Pantry Challenge – Week 4 Update

    {This is embarrassing.}

    I joined the Pantry Challenge at Good Cheap Eats with good intentions but I have to admit that it’s been a total fail for me. I intended to use up some random ingredients I have on hand:

    Ronzoni Healthy Harvest egg noodles
    Sweetened condensed milk
    Canned cannelli beans

    I used some of the noodles, some of the beans, a little of the cornmeal, and actually had a lot less jam that I thought. So I still have quite a bit of this stuff to use up.

    What I realized during this Pantry Challenge is that I can only multitask so much. I’ve been very focused on other goals, and I just don’t seem able to add working in the kitchen into my routine right now.

    But I really want to, because we eat a lot healthier when I cook more. So that is something I am going to work on in the coming weeks, to find a balance between accomplishing the goals I’ve been focusing on with cooking and baking (which I really do enjoy, when I do it).

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    1. I had always heard that anchovies make a great pasta dish. I tried one from Cooking Light (I think it was called Spaghetti with Bread Crumbs) and it was interesting, but I wasn’t sure my family would go for it. Only used a few of the anchovies, but oh well. If you have any of Rachel Ray’s cookbooks, she puts anchovies in her pasta dishes quite often.

      • Chief Family Officer says:

        Anchovies are great in pasta – it’s kind of neat how they dissolve in tomato sauce. I did use a couple of tins in puttanesca sauce, but still have a few left. I used to use them all the time but not lately. Maybe I’ll make a caesar salad this week. Thanks for the tip!