Pantry Cooking Month, Day 4

Menu:

Breakfast: Instant grits with butter

Snack: Sous vide golden beets with pomegranate molasses

Golden beets with pomegranate molasses in a paper bowl

Lunch: A big salad (green leaf lettuce, golden beets, apples, bacon, garbanzo beans, and ranch dressing

Salad without and with dressing in a stainless-steel bowl

Snack: Corn fritters

Corn fritters and a slotted spoon

Dinner: Grilled cheese on James’s great homemade sourdough bread; V8 with olive juice and Frank’s

Grilled cheese sandwich (we shared it because it was HUGE)