Making the most of the now mostly meager CSA offerings. Had to add some cabbage to the little bit of kale they had this week. Started with some sautéed onions & garlic (courtesy of Fiodtown), black mustard seeds, white wine, touch of soy sauce and honey, S & P, coupla apple slices (Garden of Eve/CSA) added at the end. Slowly sauteed. Voila.
Working on my doro wat for the week, recipe calls for a dried red chili. I think, “Well, I can do better than that with that mysterious green chili the Bangladeshi grocer told me is from the Dominican Republic.”. I went to my makeshift greenhouse (a/k/a my dining room), but it was not there. All I can say, dear little mystery chili, I so sawry!!!!
I got home from grocery shopping (yes, putting recently discussed prepper/shopping principles to work), just in time to see the product of my summer efforts getting trounced by new-fallen snow. And the jack o’lanterns are still freshly carved.
I still have on my running to-do list to transplant to bigger containers certain items. They’re all in my dining room now, snickering and taking in the unusual smells of my Saturday kitchen as I engage in another means of keeping the grocery bill lean, and buying a little evening time in the weeknights. I dedicate at least half the day to prepping the week’s meals, and am working on perfecting a couple recipes that can use seasonal produce to further reduce expense. I’ll be putting this week’s CSA stash to work in a goulash (that it sounded ghoully apropos this week), and a doro wat. Results to follow…