Before we moved away from Melbourne, I participated in an expat blogging challenge. The goal was to post every day of the month of February based on a prompt provided by the talented organizer, Cristin over at Between Roots and Wings. One of the most popular prompts was the one that asked us to write about our overseas pantry. My post titled "Notes from my Australian Pantry" was a fun one to write, and as we filled the empty shelves of our Pittsburgh pantry, I began thinking about writing an updated version. This morning at church a friend stopped me to ask if I was ever going to write about my American pantry--just the motivation I needed to sit down and put thoughts into words.
Here, Kim, and anyone else who may be interested, is what our pantry looks like at the moment. For starters, it's much smaller. But since we are in the middle of summer and able to fill our plates with fresh produce, that hasn't been a problem.
The very first items I purchased were ones that were either impossible to obtain in Melbourne, or at least difficult. They include canned black beans (I was able to find dry black beans at a few locations, but they require planning ahead of time for meals, which turned out to be a problem for me), steel cut oats, corn meal (for our favorite corn bread), bread and butter pickles, graham crackers and marshmallows that melt when roasted.
Perhaps the single ingredient that was impossible to substitute in any way were chipotle peppers in adobo sauce. I even looked up how to make my own adobo sauce (too complicated for my liking, and besides, I couldn't find many of the ingredients needed), and while the word chipotle began to appear in a few select ingredients such as a jarred salsa, it was still relatively uncommon in Australia when we left.
For a great recipe with chipotle peppers in adobo sauce, try the Pioneer Woman's Spicy Dr. Pepper Shredded Pork.
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