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PamMehnert

Hi, I'm Pam Mehnert

As Outpost's general manager, Pam's work keeps her at the office, in meetings, or in front of her computer more than a simple 40 hours each week. However, her passion as a foodie has driven her to take on this challenge for the culinary experience of...
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Pam Mehnert

52 Things I Learned in One Year - Part 2 of 3

A Year of Inconvenience
For one year, I'm making everything from scratch and forgoing convenience foods. Join me on my journey! By Pam Mehnert on January 13, 2012

Ah, what was I thinking when I came up with the notion of writing about 52 lessons learned? One lesson per week of my challenge - that should be a piece of cake. Okay then maybe I just have a bad old case of writers block. I’ve challenged myself to write up my second list of 15-20 lessons over the past three weeks and I’ve come up dry. Getting out of the routine of cooking and blogging was not at all difficult to do. Even though I’m not filling my time with meal preparation like I was this time last year, my time is plenty full with large work projects, summer gardening, and all the great weather activities I feel I may have missed last year.

But when push came to shove, there really were more lessons there than I originally may have imagined. So on with the countdown…

37 – Planning meals around seasonal ingredients is a great way to be a bit more creative with what goes on the dinner table. While we had many a meal composed of the typical “protein, starch, and vegetable” – there were some terrific moments of creativity using seasonal vegetables. Check out the spring asparagus salad (if it’s not too late in your region) or plan for this corn salsa.

36 – Processing your own tomatoes into something like sauce can be economical. I learned that while it takes a heck of a lot of tomatoes to get to the end product, the end product was generally a better value than the price I would pay off the shelf. By the way, I used 52 pounds last year to yield 144 ounces of diced tomatoes, 96 ounces of tomato sauce, 80 ounces of pizza sauce, 54 ounces of pasta sauce, and 28 ounces of roasted tomatoes. Check out the post, 52 weeks by the numbers.

35 – Roma tomatoes make the best sauce and give the best yield. I was a bit fooled by the notion that any tomato is a good tomato to process. I was wrong. The Roma’s make all the difference in the world.

34 – I won’t again be fooled into thinking I can “thicken” a pasta sauce by blending up the tomatoes with an immersion blender. Good sauce takes time on the stove. Plan for long cooking time, 4-6 hours not only helps thicken the sauce but it really brings out the flavor.

33 – I swore that after this year, I would never again purchase granola. It’s been eleven weeks since I ended my year, and I have made about six pounds of granola during that time. Keeping true to this lesson, it’s so easy to do yourself and the benefits are that I control the flavor, the sweetness, and the amount of pecans I want in every bite! I will start a batch at 6:30 in the morning, and it’s ready to eat by 7:15.

32 – Homemade bagels are not all that easy to make, they take a bit of time to make, and the flavor is, well OUTSTANDING! Don’t be scared by the bagel is the lesson learned. Also eat them quickly, they really are the best the day you make ‘em.

31 – I figured out my slow cooker isn’t just for dinner. We made “Crockpot oatmeal” which fills the house with a wonderful aroma, not to mention is ready when you get out of bed. And then there is Crockpot yogurt, which is not only so simple it’s also a great value. Strain some yogurt in cheesecloth to make Greek yogurt, and you’ve saved even more money.

30 – Bison is better than beef. Don’t get me wrong, I l-o-v-e beef of many cuts and eat it often. However when I want to cut down on the fat and calories without losing any flavor, then bison is a surprisingly great choice.

29 – One can make cinnamon rolls without yeast. While they taste a bit more “biscuity” than yeasty, once you pour on the glaze it hardly makes a difference.

28 – I won’t go back to eating frozen pizza. Okay, I did break that promise this week as we were leaving our friend’s house after helping her move and it was already 7:30 pm and we hadn’t had dinner. A frozen pizza was easy, and quite honestly pretty tasteless by comparison. I won’t go back to eating frozen pizza!

27 – I now understand what little Miss Muffet was thinking, don’t discard the whey! I still regret making the first batch of cheese and tossing all of that whey goodness down the drain. Now I use it in place of milk when baking and it really does add some great flavor.

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