As this cookery prepares for a relocation, we’re running down the pantry shelves, freezer staples and refrigerator stock. Today’s breakfast? Scrambled egg wraps fattened up with shredded parm, a bit of a splurge for a frugal take on using whatever’s left on the shelf. It may not be the season, but this evening I’m finishing off my carrots and potatoes in a stove-top stew. And I’m not using a drop of fuel to run out for groceries . . . a greater sense in the big picture.
When 10 pounds of potatoes and a couple dozen ears of corn show up unannounced, welcome them home to the chowder pot. After transforming our