That sounds no fun. What do you miss most?
Oh gosh. Such a big question.
I miss variety and choice. I miss thinking to myself, “I’d like to taste something new,” and being able to do it. I miss access to literally any grocery item in the world. I also miss the comfort foods I’d grown to love: sancocho three blocks from my apartment, mujadara, a good yellowtail scallion roll. I miss sitting in endless restaurants by myself, thinking, and going out to eat with friends as the default social encounter. I miss grabbing dinner somewhere as self-care.
In terms of cuisines, I miss Japanese, Vietnamese and Thai the most. I could learn to make this food myself, but I don’t because mom isn’t as adventurous. I do sometimes make dishes just for me, but the pantry/stocking-up
curve for these particular cuisines isn’t trivial from an effort or cost perspective.
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Also, thank you for asking.
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Today I removed the solidified fat layer, then strained some of the liquid into a pot and reduced it. I made a small amount of flour slurry and tempered it, then whisked it in and reduced more. Success!
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Appreciate the explanation! And can relate in some ways, both as someone who relocated to a smaller city and newly raising a family.
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Late to this discussion. Went to mom’s for Thanksgiving and had crabs for Xmas….but something showed up that got my attention: shepard’ s pie with stuffing as pie crust, and all other other stuff you want to put in as the filling (gravy, turkey, veg, etc.).
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After 3 days of bubble and squeak, the rest of the turkey got used in Thomas Keller’s chicken soup and dumplings. Definitely worth the work. The Big J is already asking for this again, soon.
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Turkey stock that I made during Thanksgiving is being used tonight for lentil soup with pasta!
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I have ham stock simmering for creamy ham and potato soup tomorrow. I used a good chunk of the Christmas ham in ham and bean soup last week.
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I looked at the recipe, very involved. How long did it take to make?
Total time was close to 2.5 hours, but it was a relaxing, pottering about cook. It wasn’t non stop work. I’m going to make this with chicken, next time, and see how much of the process I can streamline. I’ll report back on the results. It will still be over an hour, simply because of the cook time needed for the vegetables to soften, and the soup to simmer.
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