It all began with herb and spice bags.
I’m sure you know which ones I’m talking about. The semi-bulk bags you get from the grocery store? If you have only three, they’re no big deal. When you have five of them, they start becoming a nuisance. When you become a food blogger, they breed like viruses, start becoming self-aware, and begin to plot world domination.
When I was heavily pregnant with DS, DH and I watched “Chef at Home” like our lives depended on it. And while I coveted his ginormous TV pantry, which was approximately the same size as my kitchen at the time, I scoffed at all the things in the mason jars as a cutesy waste of space. You see, when you’re an extremely busy, 9 month pregnant working lady with an apartment kitchen, you become a gourmet chef using just the ol S&P, garlic powder, and Italian seasoning.
