Food Waste Friday

A good week. This week, I wasted:

NOTHING!

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Lentil, Chick Pea and Eggplant Boil

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Sorry for the delay. I actually made this days ago, but due to my busy school schedule (yay! The semester is finally almost over!), I didn't have time until now to post it. I always forget about lentils. I always have them in the house, and like them quite a bit, but most of the time, they don't even exist as an option in my head. I don't know why that is. I've been telling P for a while now I wanted to eat more lentils, so finally I just made some. I also decided to take this as an opportunity to use up some spare veggies laying about. Hope you enjoy! 1/2 anise bulb, sliced 1 small onion, cut into rings 1/2 jalepeno, minced 1 tablespoon olive oil salt to taste 1 cup yellow potato, cubed 2 cups cubed and peeled eggplant 1/3 cup pitted kalamata olives, cut into quarters 1 cup lentils 3 - 4 1/2 cups water 1/2 teaspoon pepper 1/4 teaspoon each: clove, cinnamon 1 teaspoon ground coriander seed 1/2 preserved lemon, diced 1 roma tomato, chopped 1 cup mixe...
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I actually have a bit more homework than I anticipated, so today I just want to tell you guys about gems. It appears that no one really knows what gems are anymore, but back in the 1800s they were a popular, if heavy, treat. So much so, that many pioneers even found room in their wagons to bring a gem pan. By the early 1900s, gems had fallen out of favour and most people just went with muffins. It's a sad, sad thing, really. Traditionally, gem pans were made from cast iron. You can still find beautiful, old cast iron pans on eBay. In fact, aside from scouring antique shops hopefully (and often fruitlessly), eBay is the only place I know that routinely "carries" them. You can find a proper gem pan for as little as US$5, and I've seen them as much as US$300. You just never really know. My advice, however, is to find one that's shallow, made in the mid-1800s (this is when the pans were really in their prime, quality-wise), and in extremely poor condition. I say to fi...
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