30 items of clothing, 8 pairs of shoes, 2 bags
Earlier in the year I wrote about how I’d been minimising my food shopping routine. At the time I was mostly buying fresh fruit and vegetables for salads, while getting the more substantial parts of my meals from outside sources.
Well, what a difference the winter has made! For the last few months I have been preparing a significant portion of my meals at home, and right now I rarely eat out.
There are a couple reasons for this. The first is financial. I am trying to be frugal, as a house move is imminent at this point in time. I am cutting corners wherever I can. I’m on a wardrobe shopping fast, but my next most frivolous expense had been dining out.
The second reason is that I have once again found comfort in cooking. For many years I lost my desire to cook, but the creativity has returned and I am rediscovering the pleasure of a fresh meal made from scratch.
Though my routine has changed, I am still applying basic minimalist principles to my food shopping. I am doing this by trying to narrow the range of ingredients I purchase. With a good shopping list I am able to curate some simple but filling meals which do not require specialised ingredients. I really want to minimise the number of bottles and containers I store in my fridge and pantry.
This means that I have a narrow selection of ingredients for ‘flavouring’. At this time I have just olive oil, garlic and sea salt for flavour. I do not own any other spices, oils or sauces. If I need to add flavour to something, it is a combination of those ingredients I use.
I am also purchasing a narrow variety of food. I get ingredients that can be eaten with different meals and used within the expiry date. A good example is spinach. I use it in smoothies, salads and hot meals.
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