Salvage store woes are catching up with me.

I’ve blogged often enough about bringing home big loads from that store. That in itself is not a bad thing. I try to keep a good stock of non-perishables on hand; when a hurricane is threatening is not the time to have to rush to whatever store I can get to, hoping there will still be something left on the shelves.

After months of big-load activity, however, I find that I have too much stuff. If I don’t stop it for a while and use up some of those canned things, I’ll need an extra room to keep them in! Oh, those salvage store woes!

It’s hard, though, to be at the salvage store and see something at a great price — and leave it on the shelf. Sometimes I find Progresso® soups at $0.99 per can! I’m especially thrilled to find Progresso® Lentil at that price. I love that lentil soup over toast, with some cheese on top.

Back to the problem of too many cans. Today I began working to put a dent in them, so to speak. It’s a good time for such work; the wind is so strong that I decided to let riding wait until tomorrow. And tomorrow is a holiday 🙂

First step: make what I call squashed sauce. I had some kind of mushroom pasta sauce. One “tin” down. That sauce was too pureed for me to see any “shrooms” (as my father called them). I had a small can of mushrooms. I added them to the sauce; tin number two down.

Then I opened up a small can of condensed tomato soup and added the soup to the pot; tin number three. Finally, I chopped up two yellow crook-neck squash and added them to the mix. Hence the name, squashed sauce.

I’ll still have cans on the floor, thanks to there being no room on the shelf; but I’ve made a beginning. And just watch — come Saturday I’ll be heading for the salvage store like a homing pigeon, and bringing home more cans; thus adding to my salvage store woes.