I continue my freezer and pantry clean-out meals. Of course, the way I cook, this will add some more containers to my downstairs freezer real estate, which is rather full right now, but it’ll be good for easy work lunches.
Tonight is soup, and it’ll clear out a couple of sweet Italian snausages, some CSA kale from awhile back (too many years ago, since I haven’t been part of a CSA for 2 summers!), a can of diced tomatoes, a can of cannellini beans, a couple of Parm-Reg rinds, and some tetrapak chicken stock and vegetable stock.
Other things added were a couple of carrots, sliced, 3/4 of a sweet onion, chopped up, a few garlic cloves, minced, and some dried oregano and basil. No salt or pepper, as I didn’t think it needed it with the Parm rinds adding some saltiness.
A crusty, buttered roll alongside, and it’s dinner. And it’s good.
Off-topic, but Linda I have to reply. We spent the middle of the day with our four year old grandson. I can’t remember why but I asked if he’d ever been to McDs. “Nope.”
As a rule, we don’t have a grilling season… we grilled in Montana when it was -20º and we needed to use the vacuum cleaner in reverse to get enough oxygen to start a fire. But generally, when there is snow coming out of the sky, we find that grilling isn’t a pleasant experience. Nice that bad weather doesn’t get in your way!
Oh whew. -20. That would stop us for sure. We’re lucky that we have an eave off the end of the house where the grill is so if it’s not ‘blizzarding’ we can do it. But we have to remind ourselves that it takes the grill A LOT long to get up to temp.
Presunto
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Keep a diary for her. Could be fun for her in the future.
Usually in the summer when I cook it on the Weber outside. Lamb mince releases lots of fat and makes the kitchen smokey grilling on a cast iron griddle.
I have Spanish dried roe in the fridge, but it’s the kind for tapas. Hueva seca de mújol (mullet) and atun (tuna) are eaten as part of tapas, with almonds.
Last night, Himself made kegeree from Jamie Oliver’s recipe - lovely as always, using haddock which we now find our fishmonger smokes themselves. No wonder it’s so good. Tonight is a bit of using up left overs - some sausages will be added to a fresh tomato sauce and served with pasta. Fruit salad again for pudding - as well trying to eat a bit more healthily, we have some good fruit in the shops at the moment.
Homemade bottarga is in my refrigerator - I’ve never seen it for sale in New Zealand. Sadly I forgot to pick up a century egg at the Asian grocers today while I was getting chicken hearts. It didn’t matter anyway as the poorly four year old only picked at her meal of hearts, pickled daikon and plums. I ended up finishing her skewers so had no desire to eat anything else. The heat and 95% humidity might be contributing to our lack of appetite.
It was my first go at doing chicken hearts myself and I thought I cooked them well but the four year old said that they weren’t sweet enough on the inside. I’m wondering if they marinate them at the yakatori place we normally go to. I found instructions online to baste towards the end of cooking. I was concerned that marinating them in a sugary mix would make them burn. Anyone got any tips?
up - that’s the way I usually cook. Make enough to feed four - even though I’m just feeding myself. LOL So there are four 2-cup containers - another for dinner tonight, and probably one for lunch tomorrow. The other two will be tucked into the freezer for later.
A quick homemade pizza since I had a ball of fresh mozzarella from the FM that needed used. No salad since lunch was a large bowl of lettuce. There was wine.
His parents are uber-healthy in all they do - diet and all manner of exercise. Our daughter could easily be a vegetarian. And they’re big environmentalists so that would likely be the last kind of food they’d choose.
