Category: Cook

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.

Dwight produced a satisfying rice bowl for dinner, using whatever we had to hand.

The nonstick was wearing thin on my favorite pan, a flat-bottomed wok, so I replaced it today. We could live well with just this one pan and a bamboo steamer.

Picked up (and purchased) celeriac at the local farmers market at Mill City Museum (a former flour mill). I used to be wary of this craggy root, but now happily add it to a braise or gratin.

Started filling the fridge.

Prepared the final meals for Tip-the-Fridge Week: strata, ready to bake; risotto patties, ready to fry; vegetable soup. Stale bread, leftover vegetables, homemade stock, and leftover risotto all came from the freezer. I used up all our eggs and most of our milk.

It’s Tip-the-Fridge Week. You can hide a lot in a pot pie.

Made jerk chicken marinade. For something so simple, there’s a surprising number of ingredients. A coffee grinder we keep for spices and an immersion blender brought all this together in short order. I froze half for another day.

Made a special trip across the Mississippi to stock up on Spam at Lunds. For some inexplicable reason, the stores where I usually shop don’t carry Spam. We use this fine Minnesotan product to make musubi.