The Pig and I

I woke up late yesterday to go to school, so I didn't have time to eat breakfast before leaving. Fortunately, my Fridays are pretty short so I was still able to be home before noon. On my way home, I had a weird craving for a sandwich, cheese and breakfast. These things only sort of go together, but I remembered I had some brie in the fridge I needed to eat so I wouldn't waste it, and I thought it might be good with some pear preserves I'd canned previously. This worked out really, really well and I will definitely employ this method for quick breakfasts again. I will advise though, that when it's all done, let it rest for 5 or so minutes so the jam can resolidify to some degree. If you don't, I can tell you with certainty that it's extraordinarily painful when hot jam syrup drips onto your wrist. Hope you enjoy! 2 slices bread 1/8 cup each: brie, pear preserves (or other jam/preserves/whatever) Spread the brie (I may have used more than I said, but it was

This week it was a fairly small amount of waste again. Here's what I lost: 2 tortillas 2 spring rolls (did you know that shrimp spring rolls don't keep more than a day in the fridge? I didn't)

I haven't had a quiche in a pretty long time, and I wanted one. I've been so busy with school (which you all should know results in significantly less posting from me), that I'm focused only on easy-to-make-while-studying meals. Quiche definitely fits that bill. I had some broccoli that I'd intended to use for something else, but this seemed just... better, I guess. Plus I always have piles of cheese in the freezer and I discovered a can of chicken in the pantry. You could easily make this with freshly cooked chicken or without chicken at all. Anyway, hope you enjoy! Quiche Base: 1 can evaporated milk 3 eggs salt and pepper to taste 1 cup cheese (I used cheddar here) pinch of freshly grated nutmeg (optional) Whisk together milk, eggs, salt and pepper. Stir in cheese. Recipe: 1 large broccoli crown, flowers only 1 small red onion, cut in thin half moons salt and pepper to taste 2 tablespoons lemon juice 1 tablespoon olive oil 1 can chicken, drained 1

Eek! Again, there is waste. Sometimes when I write these posts I really find myself wanting to mentally beat myself up for wasting food and not for consistently having no waste weeks. But then I think about the utterly shocking amount of waste most Americans produce and I have to remind myself that while no one is perfect, at least I'm making an effort. Does this happen to you guys too? Where you feel huge amounts of guilt but then have to remind yourself that the fact that you're trying has meaning? Anyway, here's my waste for the week: 1 1/2 portions salad (I don't really see how this happened, since I eat salad every day. I think I bought too big of a bag or something)

You all know by now how I feel about the bergamot orange. It's my most beloved of the citrus, and next to the olive, my most loved fruit in general. The only thing the bergamot could do to make me happier would be increased availability. For years, I've longed for the day that other people started seeing this beautiful little guy and embracing the wonderful flavours bergamot can bring to nearly anything. I am, of course, always scouring the internet for new bergamot recipes. One thing I love the most about the "blogosphere" is that you have the opportunity to read and use recipes that simply never would have occurred to you to make otherwise. Recently, this happened to me when I was reading through my favourite food blogs. Lo and behold, a DUO of bergamot recipes on Hungry Cravings ! Initially, I thought I would make her custard , but I am always so lazy about going to the store that the cream got in the way of me making these. Someday, someday. Instead, I chose to ma

I can't remember the last time I ate cooked salmon before tonight. I remembered liking it, but I just never seen to encounter salmon once it's been cooked. Raw? All the time. Just not cooked. Recently P has put himself on a diet. I'm not entirely clear on what the diet is, except that it involves reduced quantities of food, a meal being defined as "healthy" based on caloric content and increased exercise. I haven't asked for the specifics, since I'm personally happy to continue along the way w/o regard for dietary specifics. I've noticed, though, that in his efforts to become healthier he's been drawn to cuisines and foods that are associated more heavily with increased longevity and heart health. This works for me, since I personally am a fan of most of those foods and cuisines. So both of us are happy on his new diet - him because he can eat well and lose weight, and me because I still get to eat everything I like. Anyway, I've digressed on

After such a good week last week, it was bound to happen this time: waste. :( Here's what I lost: 6 ounces charro beans 5 ounces mushrooms (these made me particularly sad)

I've been on a meat thing lately. It's kind of weird, because I usually only eat meat once or twice a week. But the last week or two I've wanted meat every single day. Not much, but some. I must need extra protein or something; perhaps all the extra walking now that school is back in session? Either way, today was shrimp day. I really enjoyed this dish, since it was colourful, simple and very fast to prepare (necessary when you're drowning in homework). As an aside, I tasted this sauce before I added the shrimp and it was awesome. So this would be good for vegetarians/vegans as well. Hope you enjoy! 1 tablespoon each: olive oil, lemon juice 1 cup each: diced red onion, sliced celery 1 teaspoon salt 1 can diced tomatoes with juices pinch sugar 1/2 cup frozen corn 1/4 teaspoon red pepper flakes 1 teaspoon dried basil 1 tablespoon minced garlic 1 cup water or broth (I used beef broth since it's in the fridge and needs to be used) 6-8 ounces frozen, peeled a

No waste this week!