It's also good for the end of the fridge cook-up as last night I was left with a few stray vegies, a small amount of cream at the bottom of the bottle (post-carbonara), some grated, frozen cheese leftover from spaghetti bolognese nights and half a dozen eggs. Perfect for a Frittata!
I buy plain flour in 5kg lots and I keep my dried yeast in the freezer as it extends the shelf life. I also roll out my pizza dough into bases, brush with olive oil, cook until firm, and cool, wrap and freeze. Just another one of my pre-preparation methods that saves me both time and money in the long run.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.