On the job list tomorrow, is cleaning the 2 house fridges. Theres plenty of food to use up,and I've just been discussing the subject with OH.
Duckboard stew on the menu tomorrow was the reaction. Bryan happily regaled me with stories of obscure dinners served when he was an officer in the merchant navy.
The duckboard was the wooden boarding on the floor of the walk in fridge and when chef was having a clearout, the meals were inventive to say the least, supposedly made with all the stuff that had fallen under the boards...Hopefully not!
Anyway, my Duckboard stew tomorrow consists of Carrot and coriander soup. Both of which need using pronto
Aubergine and courgettes will be sauted with garlic and frozen for a later meal before they turn
Theres cheese sauce and bolognese sauce in bowls that need to be in the freezer.
Theres choi sum that will be steamed for dinner with noodles. Just need to think what else to serve with it. Prob defrost some pork chops.
I keep all my nearly empty jars of Dijon mustard and use them to make honey mustard dressings. i'm sure theres one lurking that i miss each time i have a clear out.
Theres a myriad of pickles and chutneys.Homemade and shop bought that we hardly ever use, but they never get chucked out...Must be ruthless...I know i wont be.
So what are your Duckboard stews?