The warm and spicy Chorizo, with sweet red pepper and tomatoes, make this both a comforting and creamy but still fresh tasting pasta dish that you can whip up in under half an hour. The majority of the ingredients are suitable for long-term storage, and though I buy the Chorizo and Cream Cheese fresh, the shelf-life on them is often around 6 weeks for Cream Cheese, and 6 months for Chorizo if stored correctly. Today I’m sharing one of my very favourite store-cupboard recipes, which is this Chorizo and Red Pepper Pasta. Doing so also means you can bless people when they are in need, it takes nothing to shop your pantry and put a little food basket together for people in financial need, for those who are unwell, or hooray - when a new baby arrives! I am, perhaps curiously, a very big fan of many “Mormon/LDS Mom’s”, like Kimmy, on YouTube, who take food storage seriously, and I think they are very smart for doing so! Not only does it safeguard you against situations such having to engage in panic-buying, but closer to home, it means your family can still eat should there be job losses ( imperative in a single income household). Not because my spidey-senses knew there would be a global pandemic of flu in 2020, but, because a good wife who is frugal minded and “laughs at the days to come” (Proverbs 31:25), meaning she is prepared - for all eventualities. This is something I have been personally working on for the past couple of years. For many people, this has inspired them to start building up food supplies. The very real threat of Coronavirus is making a lot of us sit back and think about how we’ll cope should we have to self-isolate.
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