Over-thought soft polenta, it’s been a slow day. I’ve been making it 1:3, cornmeal to water. Looked up the basic recipe in The Silver Spoon (1:2) and Joy of Cooking (1:4). Ultimately, split the difference and opted for 1:3, as before. I guess you just make it the way you like it.
Category: Cook
North African Dinner
Today we’re going to northern Africa for dinner.
Cinco de Mayo Eats
Beans over rice for Cinco de Mayo. I made the bean dish ahead of time to allow flavors to develop.
Carrot Week
Brainstormed solutions to an overabundance of carrots. Declared this week to be Carrot Week.
Recreating a Recipe
My mission, this afternoon, is to try to reproduce a dish we enjoyed in New Zealand.
Menu Management System
Our new Menu Management System imposes structure on our week, reminds us which day it is, and helps us manage our inventory of vegetables. We shouldn’t need to go to a supermarket until the middle of next week.
Stocking Up
I love grocery shopping, but for now it’s once a week. When outside I keep my phone in a one-pint Ziploc bag, hence this view of Wedge Co-op’s produce section today.
Filling the Freezer
Transformed this to this:
Zoji Cooking Polenta
This evening, Zoji is cooking polenta. This is new for us: for years it’s been cooking rice, and steelcut oats. (After this experiment, I found it best to make polenta on the stovetop, stirring frequently.)
Basil Pesto
Fresh basil for a salad. Soon Dwight will process all the basil into a pesto which we will then freeze.