Beans over rice for Cinco de Mayo. I made the bean dish ahead of time to allow flavors to develop.
Category: Cook
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.
Multicultural Ingredients
Enjoyed the fruits of my Tuesday multicultural walk. For dinner: sautéed Chinese broccoli with risotto (bitter versus sweet), Japanese Kit-Kats for dessert. For lunch: Norwegian-style lefse, butter, no sugar, with stinky cheeses.
Tip-the-Fridge Rice Bowl
Dwight produced a satisfying rice bowl for dinner, using whatever we had to hand.