Pretty Pantry

While I have no pretty pictures, I worked on my pantry last week. Let's just say, I will always have job security as a SAHM as long as my family has a pantry. It seems that I am the only one that can throw away the last stale cracker to the chickens and recycle the packaging.

While I chuckle about my last statement, I can honestly say that I did tackle this project for two days during school hours. I literally took every stitch of every thing out and cleaned like I was about to have a baby. And realistically, I'm still waiting for Aunt Flo to come!

I am most proud that I did this project with the right attitude. I didn't bark at my family about their lack of recycling. I was happy to do it. This chore allowed me to reconnect with our staples and do some MAJOR grocery shopping. Yes, I did spend nearly $200.00 at Costco; another $100.00 at Winco; came home and put every thing away and my hubby graciously offered to take our family out to dinner. What a man I tell ya! He may not know how to toss away three month old chips but he knows how to treat his lady! I will admit I felt guilty of even thinking about paying for a meal after spending major bucko bucks; it only lasted a minute or two and I got over it really quick.

While I love the many pictures I see on Pinterest (you gotta type Pantry); I am satisfied with my container system. It's not the most up-to-date, but my new motto for the last couple of years has been: "DEE, use WHAT you HAVE!"

Speaking of which, I need more of my half-gallon jars for my pantry but need to consume some major zippy home-canned pickles. You got a container? Cuz there some major free pickles at this street corner; you just can't have the jar that it comes in.

Blessed be the name of the Lord! He is so good.

Black Bean and Corn Salsa

Recipe originally found HERE

Or maybe SALAD?
It's so good I can skip the chips and eat it with a fork.

1 can black beans, drained and rinsed
1 can mexicorn, drained (the corn with red and green peppers in it)
2 medium avacados, chopped
4 Roma tomatoes, chopped
1 small red onion, chopped ( I used 1/2 of a small)
1 jalapeno pepper, seeded and finely diced
2 T. chopped fresh cilantro
1/4 t. cumin
1/4 c. red wine vinegar
1/4 c. olive oil1 package (0.7 ounces) Italian dressing mix

In nonmetallic bowl combine first seven ingredients. In measuring cup, combine oil, vinegar, cumin and dressing mix. Pour over bean and corn mixture. Stir. Refrigerate at least 2 hours to allow flavors to blend. Serve with corn scoops or totilla chips.

Recipe originally found HERE