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.
Category: Cook
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.
Harvest Time
Our first microgreens harvest, just in time for Thanksgiving dinner.
Flat-Bottomed Wok
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.
Celeriac
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.