So this is what I found.....
Rosti's from ikea (bought then didn't know how many points were in them so haven't used)
Tesco organic beef joint
2 portions of some kine of mince meal I have frozen for myself to have at some point!
Pack of 50/50 bread rolls
4 slices of ww thick sliced bread
Hovis seed sensations loaf
bag of tesco value every day stir fry
2 x 2 ww sausages(portioned)
8 tesco light choices cumberland sausages
1 ww garlic and herb petit pain
pack of chicken thighs
8 jubblys
6 crumpets
8 ribena lollies
neopolitan ice cream half a tub
1 ww malted danish loaf (and about 3 packets with odd slices in!)
1 pitta bread in random packet ....x2!
1 ww choc desert
1 smoked haddock fillet
1 sag aloo(not used as higher in points than thought!)
1 ww garlic ciabatta
pack of streaky bacon
garden peas
2 packs of 50/50 rolls
brains faggots (out of date dec do I still use?)
ww chicken curry
ww lasagne x2
quorn tikka massalla meal
4 different size portions of christmas cake frozen so I didn't eat!
frozen carrots
bit more sweetcorn in a bag
8 ww sausages
2 packs of mackarel fillets
blueberries
3 quorn sausages
chopped mixed peppers
raspberries
5 mice(for snake)
1 ww caramel crunch desert
bag of mixed veg
portion of flank steak
ww chips
more 50/50 bread rolls
2 x 2 rice infusions
sprouts(didn't like these so havent used!)
quorn meatballs
chopped tomatoes
50/50 bread
50/50 pitta pockets
1 petit pain looking v.sorry for itself
potato waffles
cheese n tomato pizza
half a pack of chicken dippers
6 soft white rolls
half a bag of sweetcorn
2 light choices garlic baguettes
half a bag of mcains french fries
4 beef burgers
16 fish fingers
4 birds eye crispy chcken
4 battered fish fillets
3 pizza fingers
So 2 weeks today what will I have!? Going to try really hard not to restock and to use up what I have but it feels very strange! Ha ha why have I got it all then if I not going to use it!?
We don't all eat all these things which is why there is some stuff in there and other stuff I would love to eat up but better not (mmmmm christmas cake! Maybe I need to take some into work for the staffroom!?) Need to plan some meals now!
Wow !!!!
Emsie I am so mega impressed with that list. You can live out of your freezer for 2/3 weeks....................my goodness what an amazing saving !!
The mice sound truly delicious lol.
Makes my freezer look empty.
Just think how much you could save this week.
This is all I have in my freezer just in case I can't get out.
1x Organic diced beef
1x Organic lean steak mince
2x Pork and apple burgers
2 boneless salmon fillets
12 fish fingers(haven't a clue why they are in there)
2x cod steak in butter sauce
1x 4 cod fillets
1x 4 haddock fillets
Couple bags of frozen veg.
ERMMMMM!!!!! Not get out for how long. That is a veritaqble siege list.................you can eat like Lords and Ladies for a couple of weeks.
Lol we have those as well for the Corn snakes and our fantasy frogs
but big boy Khan ( Burmese Python ) has rats
Emsie had a chuckle at your list
I am devising a rat and mice casserole dish for you and Emsie. I am sure somewhere in the world there must be a civilisation that finds it acceptable to eat rodants................yuk !!!
OH LOOK !!! I knew I would find some recipes sommewhere................
Grilled Rats Bordeaux Style (Entrecote à la bordelaise)
Alcoholic rats inhabiting wine cellars are skinned and eviscerated, brushed with a thick sauce of olive oil and crushed shallots, and grilled over a fire of broken wine barrels.
What won't the French do next?
In West Africa, however, rats are a major item of diet. the giant rat (Cricetomys), the cane rat (Thryonomys), the common house mouse, and other species of rats and mice are all eaten. According to a United Nations Food and Agricultural Organization report, they now comprise of over 50 percent of the locally produced meat eaten in some parts of Ghana. Between December 1968 and June 1970, 258,206 pounds of cane-rat meat alone were sold in one market in Accra! This is a local recipe that shows the South American influence on West African cuisine.
Stewed Cane Rat
Skin and eviscerate the rat and split it lengthwise. Fry until brown in a mixture of butter and peanut oil. Cover with water, add tomatoes or tomato purée, hot red peppers, and salt. Simmer the rat until tender and serve with rice.
Stuffed Dormice / Ancient Rome
Prepare a stuffing of dormouse meat or pork, pepper, pine nuts, broth, asafoetida, and some garum (substitute anchovy paste.) Stuff the mice and sew them up. Bake them in an oven on a tile.
Roasted Field Mice (Raton de campo asado) / Mexico
Skin and eviscerate field mice. Skewer them and roast over an open fire or coals. These are probably great as hors d'oeuvres with margaritas or "salty dogs."
Farley Mowat also gives this innovative arctic explorer's recipe for souris à la crème.
Mice in Cream (Souris à la crème)
Skin, gut and wash some fat mice without removing their heads. Cover them in a pot with ethyl alcohol and marinate 2 hours. Cut a piece of salt pork or sowbelly into small dice and cook it slowly to extract the fat. Drain the mice, dredge them thoroughly in a mixture of flour, pepper, and salt, and fry slowly in the rendered fat for about 5 minutes. Add a cup of alcohol and 6 to 8 cloves, cover and simmer for 15 minutes. Prepare a cream sauce, transfer the sautéed mice to it, and warm them in it for about 10 minutes before serving.
Sounds like a gourmet's survival list to me.
Jay thanks for this really good topic !!!
