Week Six: Eating Down the Pantry

Food eaten:
• remainder of adobe chicken in tostados and a soup using a number of home-preserved items: corn, veg and tomato stocks, squash, carrots.
• last of the fall apples and some canned fruit preserves in a fruit crisp
• last of the fall carrots in carrot salad and soups.
• pasta with home-canned sauce, frozen turkey sausage, fresh veg

This week was stock-up on a few items: makings for yogurt, brown rice, alfalfa seeds for sprouting; and I used a half-price voucher at a local butcher for some meat. Total spent: $37.82.
I really expect to spend a lot less next week.