Every time we are tying to make a lot more, at this time we are making a 95% of what we eat, the other 5% are just raw ingredients to make something else (miso, cheese, coconut milk, etc)

Stocks and yogurt every week, Dulce de leche (manjar.. milk caramel.. cajeta) just when we run out of dulce de leche, bread every 2 days, pastries and any other flour preparation every day, sauces like mayonnaise, chili sauce, ketchup, when we need them, better fresh. Recently pancetta, I have 2 kg curing… preparing for a long winter. Legumes, vegetables or fruits every day and when we find a big amount of something we prepare from jams to alcohol…

…something like this.

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