food I have
Produce
2 tomatoes
1 broccoli stem
cauliflower
collard greens
wee baby eggplants
cilantro
scallions
meat
chicken stock
leftover rotisserie chicken
leftover roast pork
dairy
milk
cheddar cheese
gorgonzola
cream cheese
scheduling food
Wednesday, April 4
dinner:risotto with chicken, broccoli, and stock
Thursday, April 5
Asian grocer: oyster sauce, sesame oil
start: pork leftovers, diced onion, oyster sauce – long cooking until the pork completely shreds
breakfast: collard greens w/ tomato over bagel with cream cheese
dinner: eggplant and cauliflower curry
Friday, April 6
produce truck: scallions
grocery: buy cream cheese and chicken leg quarters
breakfast: collard greens w/ tomato and egg in tortillas
dinner: make sticky rice balls with pork and scallions
Saturday, April 7
now that the large pot is empty of pork, make stock with chicken and duck carcasses.
recipe? for eggplant & cauliflower curry
Well, here’s the plan of approach for the eggplant & cauliflower curry
Char eggplant skin under broiler and then scrape out the goody once the eggplants have cooled enough to be handled.
Set to making basmati rice with turmeric.
Melt a chunk of ghee. Grill down onions. Add minced garlic and ginger. Add diced cilantro stems and jalepeno pepper meat. Add spices… I think I’ll crack open the garum masala mix from Penzey’s and see how that does.
Once the spices have grilled a bit, add the eggplant and a can of tomatoes.
Cut off just the cauliflower heads, in rather small pieces. Mix the cauliflower into the pan.
Taste and fiddle. And cilantro leaves?
Problem: I cut the cauliflower finely because nothing else had much texture, but that leaves me with cauliflower stems to figure out what to do with.