We recently moved the Fridge from where it was when we bought the house. This left a wonderful area for a pantry.
A friend picked up a bunch of scrap wood from freecycle, and dropped it off in my garage knowing I am always looking for good junk. Part of my new found lumber loot, is a bunch of tongue and groove car siding. I decided to use this to make the pantry shelves.
I did up a plan in Sketchup and showed the wife as she sometimes doesn’t understand my vague handwavings and usage of generic terms.
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Everything so far is being cut on my table saw. It’s really a pain in the neck too, as my garage is so full of junk that I don’t have the proper space I need. I have other saws, a jigsaw, a circular saw, but I can’t cut a straight line with them like I can on the table saw. There’s a radial arm saw in a shed at my folks for me, I just gotta go up and get it.
I started with uprights so I have a good, strong support for my shelves. The shelves across the back will be 2 pieces deep, and I will have a 1 piece deep shelf on the left side eventually. That explains the funky wooden corner. I can run shelves both ways. I pinned the uprights to the walls with some finish nails, but those are just to keep everything from sliding around, the shelves wedged in is what will really hold everything together.
The shelves will have a raised nosing for added strength and so stuff doesn’t want to fall off. Not much of a nosing, maybe an eighth of an inch or so. I cut the outside of the uprights at a 45, so the nosing will be cut to match. It will be quite a pain in the butt to finish out the shelves, but I think it will be worth it in the end. The side shelves will also be cut with a tongue on the one end to interface with the back shelves. Not easy to describe, but when I get it done at some future date, a photo will clear up what I mean.
The back of the back shelves will need to be cut on the left corner so they slide all the way back to the wall. Another pain to cut – probably will happen with both the table saw and a jig saw.
I’ve got the back shelves up, and put a bunch of stuff on them just to get a feel for it. They are all going to come down and get re-hung at a different height once I figure out what exactly goes where. It’s a matter of re-arranging the rest of the kitchen around the holes we opened up and deciding what’s really going to go into the pantry. Items will be measured, remeasured, and then heights padded because somebody is going to make that ONE box that’s an inch taller than all the rest.
All in all, I am quite pleased with the progress so far. I’ve scrapped a few big ideas I had, and am tweaking others to make the space work.
I am trying to decide if I want to leave the pantry open or close it. If I closed it up, I would probably use a bi-fold door that opens to the left. I potentially have 5 cabinet doors that I can free up and use as the face of the bi-fold, but they are of 2 different sizes, so I don’t think that will work very well..
Tonight, I just felt in the mood for Pizza. It’s raining out, my wife has the Trucklet, and I just felt like pizza.
I call tonight’s creation Pantry Pizza, well, because, I got it out of the pantry. Kinda an odd place to keep a pizza I know, but, it is what it is.
Lot’s of good stuff in this pizza! Whole wheat flour, olives, mushrooms, and… could it be… Secret Ingredient #3? Yes! Corned Beef! I coulda made BBQ Chicken Pantry Pizza, or Pepporoni Pantry Pizza, or Beef Summer Sausage Pantry Pizza or Genoa Salami Pantry Pizza or even Dried Beef Pantry Pizza (not doing Tuna Fish Pantry Pizza, sorry), but tonight I went with the Corned Beef. A most excellent choice!
I sauteed most of the onions, putting some raw ones right in the sauce for a bit of variety. I love garlic, so it got browned a bit in my cast iron pan. (actually, it’s the lid to my dutch oven, but don’t tell it that, you would break it’s little cast iron heart!)
Lots of good stuff in the sauce. It turned out very good, if a bit acidic. I added more sugar then this to it, but it ended up a tad sweet but acidic. Any suggestions on de-acidifying tomatoes from a can?
The pizza crust looks yummy, doesn’t it? The extra got tossed in the freezer for another day. The dough is half “white wheat” flour and half unbleached all purpose flour. I think I am a big fan of this white-wheat flour.
Don’t let my wife tell you I make a mess in the kitchen, it is simply true! My cheese exploded all over the counter and floor. I think this was my penance for using something from the fridge and not the pantry. There aren’t many pantry-stable cheeses I would want to eat. I do wish I had a good root cellar, or cheese aging cave, but that’s for a different reality – one where I am not making pantry pizza, so it’s kinda defeating the purpose anyhow.
That crust looks pretty good after being blind baked, doesn’t it? I don’t have a batch of blind baking beans (they ended up in a neck hot-pad), so it’s kinda bubbly in the middle. I have a pizza stone I just leave in the oven all the time, so this got baked off on the stone.
Anybody want the leftovers? It’s more then I can eat!.