Every month we pick a different country or region and make that type of food at home. We sometimes get excited and buy a bunch of unique spices and sometimes we are tame and just use what we have. We generally select one to two recipes a week from the location we picked. That seems to get us a sense of what the food is like. So far here's what we've done…
This is Offbeat Home's archive of cooking posts.
While I'm totally fine with eating the same thing every night, my partner kind of turns up his nose at leftovers. He says he's bored by the same meal the next day. I want to stop buying so much takeout food and frozen food a la Megan's frozen pizzas. Got any tricks for mixing your leftovers up MORE without making tons more work?
Recently I decided that I should probably stop eating lunch from the fast food place across the road from where I work, and that existing solely on oven fries and breaded chicken did not a happy Kitty make. Along the way I found some quick and easy things that I could do to improve the quality of my food whilst still being on a tight budget.
This distinction between cooking and preparing is one that always comes up when I talk to Megan about her inability to cook. I'm always like, Bitch, I don't cook either! That still doesn't mean you have to eat frozen pizzas for every meal Megan defaults to packaged food (which puts her in good company with the majority of Americans), while I default to cutting up produce and cheese and setting them on a plate. Megan's food might taste better, but my food is infinitely cheaper and definitely healthier.
I can't drink vegetable juice. However, I ALWAYS keep a jug or a can in my fridge, because Veggie Cocktail is the secret weapon that adds flavour and nutrition to ALL THE FOOD. Here are five out-of-the-box reasons to keep some around…
When winter arrived, we harvested our chillies before the frost could get to them and found ourselves facing Mt Chillington. Since we use dried chilli in pretty much all of our Indian dishes, drying and saving them was the most obvious answer for us, and there was a certain appeal in hanging bundles of homegrown produce from the ceiling too. Here is my entirely unsanctioned, over complicated, make-it-up-as-you-go-along guide to stringing, hanging and drying chillies.
Now that the holidays are rapidly approaching, ovens will be running on overtime, and kitchens are gonna get messy. To keep that mess in your kitchen and off your fantastic holiday outfit, you're gonna need an apron.