I was watching the new season of Mind of Chef the other night and it’s goooooood. Oh man, I want to make and eat every single thing Gabrielle Hamilton makes on the show. There was an episode that especially stood out to me; it was all about “garbage” and waste. She, like, many chefs is constantly thinking about waste. It’s pretty incredible how many times she uses a broth over, how she reuses scraps and how she uses “waste” in other dishes in new and unexpected ways. It shows how clever and smart and conscious she is.
I, too, think about waste. Running this food blog, I’m often left with leftovers. I think about storing them, rolling leftover ingredients into another recipe and blog post. This means fresh herbs are stored in bags with a damp paper towel (do you do this? they last SO much longer), cheese are stored in bags and containers help with leftovers.
Today I’m teaming up with Glad to talk about World Food Day, which is next week (October 16th). World Food Day is about taking a stand against worldwide hunger. The mission is to protect food so it stays fresher, longer. It’s about being a bit aware of our consumption and of our food waste.
For each black & white food photo you post and tag #GladToShare, Glad will donate $1 to international charity Free The Children to provide a nutritious meal for a person in need in communities around the globe. Visit Glad to learn more about how you can take a stand against global hunger in honor of World Food Day.
My eyeballs sting and my feet sort of ache from standing all day but it’s ok because a rendition of this bowl is in front of me and Broad City is on the TV. Have you watched?
I watched Girls for the first few seasons but there was always something I didn’t like. I couldn’t really put my finger on it until I started watching Broad City, which I like a million times more, and then it dawned on me: I wouldn’t be friends with any of the women in Girls. Not one of them. They all complain about their lives and it’s annoying and boring and gets old. But Abi and Ilana, THEM MY GIRLS! I wanna hang out with them all day long.
Moving onto this bowl, it’s a single person’s dinner, though it could easily be doubled if you’re into that sort of thing.
I have dreams of opening up a little sandwich stand that would be called “Stuff On Toast.” I feel like I’ve mentioned this before. Oh and I’d serve pie too because after you eat something on toast you might want a piece of pie. You might not, actually, but I just want to be prepared in case you do. And maybe coffee. So pie, toast and cappuccinos. It would be our three life necessities under the same small, shack-like roof.
This rendition of Avocado Toast is a bit different. Having white miso in my fridge has become a staple. I love it because in the colder months I can throw it in a pot with hot water, along with seasonal vegetables and make a quick miso soup. I’m obsessed. In the warmer months it’s awesome to have on hand for making quick miso dressing. A little ginger and sesame oil and rice vinegar are added and that’s kind of it. .
HIIII! It’s 2019. Good gracious. I had a wonderful break full of family, Peru, reflection and rest and relaxation.
I spent the long weekend trying to get my pantry drama together and organize my spices. I always find great comfort in what organizing and a label-maker provide me. Lol.
Now that we’re here and ready for the year, I feel like we can dive into some recipes that belong in our January repertoire. The month of January is always full of healthy-ish recipes and food that brings me comfort because it’s cold!! (even in Los Angeles). Here’s a collection of some recipes that will be on repeat this month.
Aguadito – I always describe this as Peruvian Pho. It’s not exactly like Pho obviously, but it’s similar due to how herbaceous and lime-y it is. It also cures a cold with a quickness! I always make it with rice but you can add quinoa, too.