Use it up week
Today I'm cooking with three weeks between me and the grocery store.
And another ahead before I go again. I wait a whole month for two reasons:
money, honey
It really forces me to use up what I’ve already paid for and not let things go to waste.
Anyway, this week is either going to be really boring or really interesting— that’s just the nature of use-it-up week. I know some of you will assume three weeks without buying groceries would put me in a dire situation, but we purchase rice, dried beans, pasta, flour, nuts and seeds in bulk and there’s always greens from the yard, so as long as I have some flavorful condiments and long-storage cheese like Pecorino and Greek feta, we’re cookin’.
Today it’s a domino effect of leftovers. Leftover cabbage and red pepper stir-fry I charred hot and fast in oyster sauce and leftover tamarind chutney from a long-gone thali. Stock from the chest freezer, made with GLEE after trying S.S. Gai grilled chicken for the first time (incredible chicken makes incredible stock!). Tonight they go into a pot with air fried tofu, probably about a Tablespoon of brown sugar and the seasoning packet from soy flavored ramen. Ladled piping hot over rice noodles with chopped peanuts and cilantro from the yard. What’s not to like?