Pantry Challenge Update: Final Week

All is not lost when I still have lots of oatmeal, dried beans, and prunes

Well, I knew it would be a challenge but I certainly didn’t anticipate what Covid-19 would bring to cooking. I have been whittling down my pantry items but, to be truthful, not as diligently as I would have liked. When going to Hannaford is the only outside recreation for the week it is tempting to over-indulge. This last week will be the final push to see if I can save $100 a week and donate it to the Game Loft.

During this enforced stay-at-home period I have been doing some cleaning and reorganizing and some of that has been in my cookbook collection. This week I have decided to focus on a single cookbook and see what I can make using the ingredients on hand. It is complicated a bit by the fact this is the last week of Lent and I should be avoiding meat, sugar, butter, oil, dairy, and all the things that make food really taste good. I have decided to try a new recipe for the pressure cooker that involves lentils and butternut squash. My squash has been in the pantry for quite a long time and is looking a bit “squashy” but if I have learned anything during this period it is to use it up, don’t throw it out, so I am going forward.

I will admit to being overly enthusiastic about hot cross buns this Lent. They are my chief (but by no means only) indulgence. We have been eating Hannaford buns but this week I plan to make my own for Good Friday. Many years ago we went to a church in Canada that insisted on fasting on Good Friday followed by divine hot cross buns right out of the oven when the 3-hour service ended. Breaking a fast was never so sweet.

One final note: Please make an effort to reach out to Chris, Natasha, and Nikky and thank them for feeding kids seven days a week during the Covid-19 period. They are my heroes and I can’t thank them enough. Your words of encouragement are always treasured but never more than now. Send a note to The Game Loft, 78A Main Street, Belfast, ME 04915 or email to Chris Donley at

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