The thing about going away for any length of time is that you have to think about the food situation. I spend most of my days thinking about food anyways, but this is a particular circumstance to do so. When you are vacating, you must check that perishables are used up in a suitable manner. Waste is not a word in my culinary vocabulary. So today, I did a lot of cooking.
This is how my fridge looked at the start of my adventure. The remaining bacon (bottom shelf, right) was put in the freezer to use at a later date. Most of the veg in the drawer went into an epic salad, that was consumed with joy alongside some sweet potato and brie cheesy chips. You’re welcome.
Most of the carrots went into an epic carrot and cumin soup. The tub of chopped tomatoes were made into a small portion of mushroom and lentil ragu. Both were cooled and nestled into the freezer.
Then finally, the sausages (blue rimmed bowl middle shelf) and green beans were part of a delicious dinner with the chap. The final carrot snuck into the mash.