Yesterday, I announced my intention to try and eat for a week on only $20 (an arbitrary amount based on what I had in my wallet at the time, but one that low enough as to be a challenge) and what I had in my pantry and freezer. I’ve been stockpiling blog posts to meet my three-per-day quota at work (as so much of what I write about has to do with eating out) and intend to cook every meal myself this week: breakfast, lunch and dinner.
That isn’t much of an accomplishment for your average person. I get spoiled in my new line of work, frequently and excessively. I get to attend media dinners and eat things like foie gras torchons on a typical Tuesday for lunch and expense a significant portion of my meals. I often don’t put as much thought into the things I’m eating as I feel that I should. It’s a lifestyle for which I am endlessly thankful and one that I don’t ever want to take for granted.
The decision to eat on $20 and what’s in my pantry (as you will see, I’ve gotten better at keeping supplies on hand) was borne out of this, but also out of a desire to eat and live more simply and yet more creatively. One day into the project, and I’ve already rediscovered spices and vinegars that were hidden away in my pantry — which, as you’ll see, is already very small to begin with — and use them to my advantage while cooking. Washing dishes, trimming fat, blooming spices, zesting fruit, et cetera: All are things which make me more mindful of the food I’m eating and which provide me with a very needed sense of calm and simplicity.
The project was also borne out of a desire to truly look at the money that we’re spending on food as entertainment, not food as nourishment or food as a connection to our dining companions. $20 may seem like a difficult sum of money to eat on for an entire week, but that’s a budget that millions of people — here in America and in less wealthy portions of our world — have to adhere to every week of their lives. If they can do it, so can I and so should I. Forcing yourself to consider other perspectives and circumstances is crucial for leading a more enlightened, more considerate, more gracious and more thankful life.
I intend to do a full writeup of the project when I’m finished, but for now, here’s my starting point. Below are photos of what I already had in my pantry and refrigerator, what I bought with $19.54 at Fiesta and what I made my first evening for dinner. I’ve already planned out every meal for the week, so I’m terrifically excited for the week ahead and can’t wait to see how it all shakes out.
(Not pictured: the contents of my freezer. I have one-half a bag each of frozen green beans, frozen edamame, frozen broccoli and frozen peas.)