EDF: Hump Day Reflections
It’s Day Four. Are you finding your way to the other end of the freezer or more lost than ever? I can see clearly now, the frost is gone….
Here at the Casa, we’re having a blast lightening up the crisper, whittling down the freezer and making space in the cupboards. Last night’s supper was a few wild salmon fillets from the freezer, seasoned with a coffee rub (1 teaspoon ground cumin , 1 teaspoon chili powder, 1 teaspoon brown sugar, 1/4 teaspoon finely ground coffee, about ½ teaspoon salt and pepper to taste), roasted broccoli (1/4 teaspoon ground ginger, ½ teaspoon salt, ¼ teaspoon smoked paprika, 1-2 tablespoons olive oil, at 400 degrees for about 10 minutes), a loaf of bread and leftover rice from my friend Leslie’s fridge. We were eating in style!
I saved the stalks of the brocc, thinking I’d either turn them into soup with the few stray potatoes, or grated for a stir fry with lemongrass, carrots and ginger. I’ve got a pack of rice noodles in the pantry, and there’s plenty of Asian condiments to make this whole thing sing.
By now, I’m getting low on coffee beans, and the wine supply is petering out, but unlike previous weeks, I’m calm and collected about the state of the supplies. Just a few days into this experiment, and I’m feeling an emotional shift, one that allows me to step back, take a long, honest look at what I’ve got and celebrate every last morsel. Rather than cut off a big hunk of cheddar to go with a cracker for a late-afternoon snack, I decided to hold off and use that hunk instead, grated, with huevos rancheros, which I’m planning for the weekend. Before this week, I wouldn’t have given the cheese ration a blink of my time. I’m also noticing how much juicier an apple feels on my tongue knowing there’s a limited supply, and how we, as a family, are truly appreciating the meals we create rather than rushing out the door to pay someone else to feed us.
Instead of buying more flour which I needed to dust my bread dough, I borrowed a bag from Leslie, and in return, I’ve promised to make pizza dough for both households, using toppings from both fridges for a collective affair. I’ve got onions that can be caramelized, plenty of garlic that can be roasted, pickled peppers, feta, olives, tomato puree and maybe even a wee bit of Parmigiano.
By Saturday, I’m sure I’ll be craving a new supply of fresh produce, but honestly, if something kept me from making a trip to the market, I now know that we’d be just fine. No, we’d be better than fine. Even with a whittled down pantry, we’d still be eating like kings.
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