FROM OUR FAMILY TO YOURS – Mark Wieser and Case Fischer

Fischer and Wieser’s roots have always been family and friends getting together around a common kitchen table to enjoy great food. In fact, our mission is: To create flavorful experiences that make people happy!” That’s what we think about at Fischer & Wieser every day. In response to the recent global pandemic, we are changing our format a bit, we are dedicated to bringing you recipes, tips, and product ideas to inspire your family time and to entertain you. Whether you are looking for easy recipes with a new and different twist or you are an accomplished cook who is looking for a new recipe, we will bring that to you here in this column.

This week seems like a good time to talk about our pantries! In the days of our grandmothers, it was a given to have a well-stocked pantry and almost all homes had a space dedicated to food storage. Here in Fredericksburg, the Wiesers had a root cellar, and of course it was full of jams and jellies, homemade wine and other preserved items.  Over the years we have become accustomed to buying whatever we needed, and gradually we have seen the end to formal pantries.

Today, especially when most of us are staying home, we are rethinking what we should have on hand (and where to put it!) in our food supply. Recreating our concept of pantry living and creating a food storage plan isn’t hard, there are just a few things to keep in mind, and there is no better time than now to tackle this project.


For those without food pantries, choose an area in your home to create a small storage section. Consider clearing a cupboard, opting into free-standing shelves, or making space in an adjacent closet. Keep in mind the Texas heat and choose an indoor location preferable not near direct sunlight. 


Clean the reclaimed area and protect it from unwanted pests. Toss old food containers and opt into new, fresh food storage. This step keeps your food safe, long-lasting and organized.  A great environmentally safe and natural bug deterrent is whole bay leaves, which you can place in flour, pasta, and grains containers.  Bay leaves don’t add any flavor in these items and keep the critters out. Make sure to discard them once the container is empty and add fresh leaves to your refills.


What exactly should I have on hand? When creating your supply, remember to stick with the basics: canned vegetables and fruit, alongside pasta, rice, and grains.  It’s easy to get caught up in buying whatever we can, but if your family doesn’t like it, then pass. Life will return to normal shortly, but that case of lima beans will still not be a favorite of your kids.  

Spaghetti sauce has always been a staple to have on hand in storage, and remember- sauces aren’t just for spaghetti. Sauces are very versatile and can be used in a variety of dishes. Sandwiches, soups, and pizza are just a few ideas to inspire your dinner menu.  At the moment, pasta is hard to find in stores so go with a healthy veggie pasta option, such as zucchini or sweet potato spirals.  Don’t have a spiralizer or can’t find spiralized veggies at the store?  Simply use a potato peeler or knife to slice thin strips of veggies to make veggie pasta. 

This week, our recipe is about the versatility of pasta sauce. You can actually make three meals with just a few items that you may have on hand. Let’s start with Pizza Bread.

French Bread Pizza


1 (12-14-inch) crusty French or Italian bread, sliced lengthwise
1 cup Mom’s brand Special Marinara
1 cup shredded mozzarella (or pizza blend)
Your favorite toppings (pepperoni, sausage, veggies)


Preheat toaster oven to 425 degrees. Cover the surface of the bread with Mom’s Special Marinara, top with cheese and favorite toppings. Bake until cheese is melted and golden brown, about 10 minutes. Cut up and serves. Serves four.

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