I’ve been MIA. Last week was unusually busy, which meant that I didn’t really make any interesting food. By the time Friday rolled around, I panicked about all of the vegetables we had lying around that weren’t going to make it much longer, especially since we were going out of town for the weekend. I panicked so much, in fact, that I broke my own rules about cold soup (namely, that I don’t eat it) and made gazpacho. And I actually liked it. It was like a vegetable smoothie in a bowl. With bread!
This set in motion a whole “use it or lose it” theme for the upcoming weeks. We have so much food in the cupboards, the freezer, the eight giant mouse-proof storage boxes, the refrigerator, etc. So, when we got back to town Sunday night, I made a list of everything we had, and there was so much stuff that I decided we could only buy groceries in the following categories until all that stuff gets gone: lunch supplies, produce, and spices. So far, I’ve stuck to it, but it’s only been two days, so we’ll see.
I knew I was going to make risotto tonight, so I decided this would be a good week to experiment with making my own stock. I used my friend Dayna’s method (found here), and it turned out pretty awesome. A little on the carroty side, but next time I’ll know to balance things out a bit more. Although there’s nothing wrong with carroty.
The best part was that it was basically free. I only used stuff I would usually throw away, plus some spices that amount to maybe three cents, and it made about 5 cups of broth that tastes strikingly similar to the kind I buy (USED TO BUY) for $3.99 for a 32 ounce container.
In keeping with the liquids theme, I used up some giant local zucchini to make curried zucchini soup, based on this recipe. The verdict?
More bread, because we’re trying to use that up, too.
There’s nothing I like quite as much as crossing something off a list, so I can’t wait.