Variety is the Spice of Life
It was interesting hearing from Kathryn about the man who spent no money, and who lived by raiding bins. Presumably it was the big bins that the supermarkets use to throw out food. If so, it may be the man who was featured on TV some months back, and he also used to pick up and cook 'road kill'.
As to using up mincemeat Kathryn, there are a couple of recipes on this site that may be of usefu, one on 5th Dec '07, and another a year earlier on 1st Dec '06. If stuffing the core of an apple with mincemeat before cooking, grate some marzipan in with it (if you have any). Grated mincemeat is also good added to crumble toppings.
Have only recently read of a frozen dessert made with custard mixed with Christmas cake crumbs, so see no reason why this shouldn't work with mincemeat instead of cake. Will have a go at making this, possibly today, then report back in a couple or so days time. You could always keep the mincemeat until next year, either by adding a little brandy or rum, packing it into a smaller bottle or just packing into a container and freezing it.
Your mention of the windows steaming up in the car reminded me how I used to have a 'demisting mitten' that I could put on my hand and wipe over the windows, and this kept them clear until the next time the car was started on a cold day. At the back of my mind almost remember a tip on how to prevent bathroom mirrors from misting up when a hot bath is running - the same idea should work for car windows, but blow me if I can remember what it was. It may be we should polish the glass using solid soap and a cloth. Am sure the person who will know the answer will be SweeterRita who is the fount of all knowledge when it comes to things like this. Or if any reader knows the secret, please let us know.
Thanks SR for letting us know about the dangers of using plastic in cars and microwaves. I tend to defrost in ceramic or glass bowls anyway, although do have some 'pet' plastic bowls kept for quick re-heating of peas etc. Which plastics are safe to use SR? It helps to know which might be fit for use, otherwise we could be throwing out something perfectly usable.
Hope those readers such as Moira who are surviving on stores since the festive period, have also found they haven't needed to spend any money during the past week. Well done M. It makes for a very good feeling when this has been deliberately done and we can put money in our savings pot and see it mount up. Once we begin to (again deliberately) save, the more inclined we are to continue and soon it can become - if not an obsession - at very least a new approach to buying food. As I still have plenty of 'fresh produce' in the fridge, may well put off next week's shop until the week after (or even later).
Have not heard of Carnation Caramel Sauce Jennifer and am assuming it is something like condensed milk that has been boiled (in the tin) for 3 hours to make it turn into a type of 'toffee' flavoured thick sauce. This would normally be used poured over ice-cream or perhaps a hot chocolate pudding, and as it does not appear in any cookbooks, looked it up on the Internet (just type in the name). A recipe how to make your own appears up there, and also has its own 'site' that tells you how it can be used. Worth looking up before you open the tin/jar.
It was yesterday that the chickens were jointed and packed to freeze, giving 12 pieces plus enough 'trimmings' to make one curry (see below)l, and a bag of 4 winglets. The minced beef was also divided into five 'handfuls' (each enough to make an 'extended' dish to feed 2). The two carcases were simmered with one large onion, 2 carrots, 1 rib celery, 2 bay leaves and 3 pints of water, making a gorgeous chicken stock. There was also around 8 oz (225g) of usable cooked meat able to be pulled from the bones. Whether you think all the above is good value for £10 depends upon the price you would normally pay for chicken and minced beef (the beef weighed 789g by the way.)
Before I began tearing the chickens apart, decided to have a go at making a basic curry sauce having already jotted down the spices most often used in numerous curry dishes. It does seem that it is not just the variety of the spices that are needed, it is the amount of each used that can change the flavour of the curry.
In the end decided to bring my 'spice basket' to the table (always kept in the dark) to see what I have. Suffice to say most of the jars have yet to be opened (which says a lot). Decided to concentrate on the spices that many of us probably do keep in stock, as in any case they appear to be the ones most used in curries.
Surprisingly did not need that many to make up a pretty decent curry sauce (which was tomato based but more on that in a moment).
What I did was measure out the correct amount of spices (according to our personal taste) and put them into a container (don't laugh - I chose an eggcup), and surprisingly (or perhaps not) the amount in the 'recipe' below just filled it. So even if you wish to adjust the spices - using a little more of one and less of the other, then this seems to be the right amount to use to make a rich and fairly hot sauce to feed about four.
After the sauce was made, it was cooled a bit, then tasted. As I said, quite hot, almost to Madras level, but not unpleasantly so. This can easily be calmed down by using less (of the hot) and more of the milder spices, or even stirring in yogurt once the sauce has been made. Another way would to use twice the amount of canned tomatoes to dilute the flavour (it was the cheapest canned chopped tomatoes used in this instance). Only one batch was made and this could be blitzed in a blender to make a smooth curry sauce, or left as-is. What I can say is, that using more tomatoes (or adding stock), once blitzed it would make a really good spicy soup. Add a few red lentils and it could be pretty darn good.
As it was a 'trial batch' decided to sling the raw chicken trimmings into the pan and cooked them with the made sauce, then we ate that with rice as a curry. Have to say was very happy with it, although the sauce would be even better used with a more robust meat such as beef, rather than the chicken. On the other hand, see no reason why it should not work as the sauce for a vegetable curry. All I can say is - try it.
Initially, my idea was (after the test batch) to make up a bulk amount of this curry sauce and freeze it away to use as and when needed, but then I thought "why not just mix the spices together, and store them in a jar. Doing this would save freezer room, and as it would end up similar to a dry 'curry mix', all that needs be done is add the amount needed to onions and continuing with the full recipe below.s per recipe below. How easy can it be?
The sauce below is based on tomatoes and is of a type used when cooking balti curries. The flavour would be quite different and possibly harsher if stock was the cooking liquid. This is why we really need to make small amounts first, experiment with different spices, writing down what we use (for we will never remember), and when we discover our own favourite (dry) mix, then is the time to 'bottle it'.
For ease, I used only dry spices. Grated root ginger would be preferable to the dried, and also adding a clove of crushed garlic is almost a must, and both these would alter the flavour somewhat (perhaps for the better)but as these won't store as a 'dry mix' (unless you use garlic salt) omitting the ground ginger and fry root ginger and garlic with the onion, then add the rest of the spices after. Sometimes a bay leaf is added (later removed) to a curry sauce. If using these leaves, tear the sides of the leaves down to the middle, then they will give out far more flavour.
To many people, garam masala IS a blended curry powder so we may well ask "why add more spices". It is true that garam masala is made with several spices (but even these can alter), but used only as a base, rarely on its own. Other spices are then added to develop and change the flavours. Different regions in India and Pakistan serve curries of vastly different flavours, some hot, some subtle, and so the variety of spices used can be quite a number. Start with just the one below, then learn more about others. This way we can dispense with the cans and jars of curry pastes and sauces and 'do it properly'. Something I am aiming for. Below is my first attempt.
Tomato (balti-type) curry sauce: to serve 3 - 4 (F)
1 tsp ground ginger
1 - 2 tsp ground cumin
1 tsp turmeric
1 tsp garam masala
1 tsp sugar
half tsp ground cardamom (or seeds)
half tsp chilli powder
half tsp paprika
half tsp salt
2 tsp olive oil
2 large onions, finely chopped
1 - 2 tins chopped tomatoes
Mix the spices, sugar and salt together and set aside (at this point the mix can be stored in small containers and kept in the dark). Saute the onion in the olive oil until tender, then stir in the spices and cook (almost dry-fry) for 2 minutes, then stir in the chopped tomatoes, cover and simmer for 30 minutes. Remove from heat, cool slightly then blitz down to make a curry sauce (this could be frozen). Use in the normal way.
Returning to the chicken (for I was jointing it up as the curry sauce was cooking). When handling raw chicken we have to be careful what we touch and wash our hands well both before and after the job is complete. With this in mind the chicken was jointed on a large ceramic plate (being easier to wash clean), and even before I got to this point, using clean hands, counted out all the small bags and number of sheets of layering tissue that I would be using to wrap up the individual pieces of chicken (and handfuls of beef). This kept soiled hands from continually touching the roll of tissue and the box containing the bags. Seems an obvious thing to do, but so often I get out the necessary but leave them on the roll or in the box, and then have to keep getting up to wash my hands when I want to take out what I need.
Never being that good at portioning a chicken, find the easiest way is to use scissors to cut round the skin and then twist the legs and winglets so they come adrift at the joints, and can then be easily cut through with a knife. Even slicing off the breasts is not that easy, always I seem to leave some flesh on the carcase, but after trimming the surplus flesh off the back of each breast, I then get my scissors and carefully snip away the bigger bits left on the breast-bones and add these to the pile of trimmings. It was these 'oddments' that went into the curry last night. There was plenty of flesh clinging to the carcase, especially underneath, so as mentioned before, once removed these will be used to make a pie or added to soup.
A word about winglets. The larger the bird the more meat on the wings, and sometimes these are worth collecting up over the months so they can be coated with a spicy or sweet-sour glaze and cooked to serve in a pile as a buffet snack. But on their own they make excellent chicken stock, you really don't need a carcase as a top up, so when the stock runs out and no more chickens have been bought, then thaw out the collection of winglets (minimum 8) and make stock from these. There will be plenty of meat on the bones after cooking so a double bonus.
Having seen a spokesman for Aldi on the TV saying they will be opening many stores over the country (several in Yorkshire), this does not bode well for the larger supermarkets. Beloved said that M & S are having to close several of their food outlets. We have one just a mile away from here, and their food really is good, but of course, not that cheap. How can they compete the way things are today?
However hard this may be for employees made redundant, at least where Aldi is concerned, this could lead to a few more jobs, and the 'top four' cutting their food prices still further. So we should take advantage as and when we can. If they can afford to do it now, then we must have been paying over the odds for years.
When will this all stop? We have our beloved Woolworths closing, not to mention several other well-known stores, and yesterday heard that Wedgwood and Royal Doulton are calling in the receivers. Will it be Harrod's and Debenhams next? They are even closing some Post Offices. Even estate agents are going bust.
Quite a lot of this does not make much sense. In our area the smaller shops are closing, mainly due to the rent being just about doubled. So how does the property owner then manage to pay his bills if no rent is coming in? Surely a shop paying SOME rent is better than NO rent. Very recently Starbucks opened a coffee shop near us - am waiting to see how long that will be before it closes.
On the TV the other day was a young man, obviously educated, who had lost his job (along with many others colleagues), had his flat repossessed as he could not pay the mortgage, and was at the moment having to live in a cardboard box somewhere in London. Where will it all end? Sometimes it is better not to think about it, but is sticking our heads into the sand the best way?
We are all allowed to let out one room and not pay tax on the income, so if things get really tight, this might be one way to keep the bailiffs away. It doesn't have to be permanent, but am thinking on those lines myself. We have an empty guest room, so why not make it pay its way? Probably have to do that if we can't sell the house.
Will leave you today with one really economical recipe that uses cooked chicken scraps and pancakes. The recipe can be made as given, but the filled pancakes could also be dipped into egg and breadcrumbs to shallow fry (similar to those ready-made ones from the freezer cabinet). As the pancakes and filling can be made in advance, they can be reheated through thoroughly in the oven or microwave just before serving.
Chicken Pancakes: serves 4
1 oz (25g) butter
1 onion, finely chopped
1 oz (25g) flour
half pint (300ml) milk
salt and pepper
pinch dried mixed herbs
2 oz (50g) mushrooms, thinly sliced
8 oz (225g) cooked chicken, cubes or scraps
4 warmed pancakes
1 tblsp chopped fresh parsley
Fry the onion in the butter until softened. Stir in the flour and cook for 1 minute then gradually stir in the milk. Bring to the simmer, stirring all the time, then cook for 2 minutes. Season to taste then add the dried herbs and mushrooms and continue simmering for 6 minutes. Add the chicken and heat through.
Divide the filling between each pancake and fold into quarters . Serve immediately sprinkled with the parsley.
If wishing to egg and crumb, the pancakes can be filled in advance, folded over to make a semi-circle, then coated and shallow fried. Make quite sure the filling is heated through before serving.
A lovely sunny day after the rain yesterday, so hope it continues. Not that I will be out and about, most of today will be working in the kitchen as have more experimenting to do. Who knows what I will end up making. Maybe tomorrow you will find out. See you then.
As to using up mincemeat Kathryn, there are a couple of recipes on this site that may be of usefu, one on 5th Dec '07, and another a year earlier on 1st Dec '06. If stuffing the core of an apple with mincemeat before cooking, grate some marzipan in with it (if you have any). Grated mincemeat is also good added to crumble toppings.
Have only recently read of a frozen dessert made with custard mixed with Christmas cake crumbs, so see no reason why this shouldn't work with mincemeat instead of cake. Will have a go at making this, possibly today, then report back in a couple or so days time. You could always keep the mincemeat until next year, either by adding a little brandy or rum, packing it into a smaller bottle or just packing into a container and freezing it.
Your mention of the windows steaming up in the car reminded me how I used to have a 'demisting mitten' that I could put on my hand and wipe over the windows, and this kept them clear until the next time the car was started on a cold day. At the back of my mind almost remember a tip on how to prevent bathroom mirrors from misting up when a hot bath is running - the same idea should work for car windows, but blow me if I can remember what it was. It may be we should polish the glass using solid soap and a cloth. Am sure the person who will know the answer will be SweeterRita who is the fount of all knowledge when it comes to things like this. Or if any reader knows the secret, please let us know.
Thanks SR for letting us know about the dangers of using plastic in cars and microwaves. I tend to defrost in ceramic or glass bowls anyway, although do have some 'pet' plastic bowls kept for quick re-heating of peas etc. Which plastics are safe to use SR? It helps to know which might be fit for use, otherwise we could be throwing out something perfectly usable.
Hope those readers such as Moira who are surviving on stores since the festive period, have also found they haven't needed to spend any money during the past week. Well done M. It makes for a very good feeling when this has been deliberately done and we can put money in our savings pot and see it mount up. Once we begin to (again deliberately) save, the more inclined we are to continue and soon it can become - if not an obsession - at very least a new approach to buying food. As I still have plenty of 'fresh produce' in the fridge, may well put off next week's shop until the week after (or even later).
Have not heard of Carnation Caramel Sauce Jennifer and am assuming it is something like condensed milk that has been boiled (in the tin) for 3 hours to make it turn into a type of 'toffee' flavoured thick sauce. This would normally be used poured over ice-cream or perhaps a hot chocolate pudding, and as it does not appear in any cookbooks, looked it up on the Internet (just type in the name). A recipe how to make your own appears up there, and also has its own 'site' that tells you how it can be used. Worth looking up before you open the tin/jar.
It was yesterday that the chickens were jointed and packed to freeze, giving 12 pieces plus enough 'trimmings' to make one curry (see below)l, and a bag of 4 winglets. The minced beef was also divided into five 'handfuls' (each enough to make an 'extended' dish to feed 2). The two carcases were simmered with one large onion, 2 carrots, 1 rib celery, 2 bay leaves and 3 pints of water, making a gorgeous chicken stock. There was also around 8 oz (225g) of usable cooked meat able to be pulled from the bones. Whether you think all the above is good value for £10 depends upon the price you would normally pay for chicken and minced beef (the beef weighed 789g by the way.)
Before I began tearing the chickens apart, decided to have a go at making a basic curry sauce having already jotted down the spices most often used in numerous curry dishes. It does seem that it is not just the variety of the spices that are needed, it is the amount of each used that can change the flavour of the curry.
In the end decided to bring my 'spice basket' to the table (always kept in the dark) to see what I have. Suffice to say most of the jars have yet to be opened (which says a lot). Decided to concentrate on the spices that many of us probably do keep in stock, as in any case they appear to be the ones most used in curries.
Surprisingly did not need that many to make up a pretty decent curry sauce (which was tomato based but more on that in a moment).
What I did was measure out the correct amount of spices (according to our personal taste) and put them into a container (don't laugh - I chose an eggcup), and surprisingly (or perhaps not) the amount in the 'recipe' below just filled it. So even if you wish to adjust the spices - using a little more of one and less of the other, then this seems to be the right amount to use to make a rich and fairly hot sauce to feed about four.
After the sauce was made, it was cooled a bit, then tasted. As I said, quite hot, almost to Madras level, but not unpleasantly so. This can easily be calmed down by using less (of the hot) and more of the milder spices, or even stirring in yogurt once the sauce has been made. Another way would to use twice the amount of canned tomatoes to dilute the flavour (it was the cheapest canned chopped tomatoes used in this instance). Only one batch was made and this could be blitzed in a blender to make a smooth curry sauce, or left as-is. What I can say is, that using more tomatoes (or adding stock), once blitzed it would make a really good spicy soup. Add a few red lentils and it could be pretty darn good.
As it was a 'trial batch' decided to sling the raw chicken trimmings into the pan and cooked them with the made sauce, then we ate that with rice as a curry. Have to say was very happy with it, although the sauce would be even better used with a more robust meat such as beef, rather than the chicken. On the other hand, see no reason why it should not work as the sauce for a vegetable curry. All I can say is - try it.
Initially, my idea was (after the test batch) to make up a bulk amount of this curry sauce and freeze it away to use as and when needed, but then I thought "why not just mix the spices together, and store them in a jar. Doing this would save freezer room, and as it would end up similar to a dry 'curry mix', all that needs be done is add the amount needed to onions and continuing with the full recipe below.s per recipe below. How easy can it be?
The sauce below is based on tomatoes and is of a type used when cooking balti curries. The flavour would be quite different and possibly harsher if stock was the cooking liquid. This is why we really need to make small amounts first, experiment with different spices, writing down what we use (for we will never remember), and when we discover our own favourite (dry) mix, then is the time to 'bottle it'.
For ease, I used only dry spices. Grated root ginger would be preferable to the dried, and also adding a clove of crushed garlic is almost a must, and both these would alter the flavour somewhat (perhaps for the better)but as these won't store as a 'dry mix' (unless you use garlic salt) omitting the ground ginger and fry root ginger and garlic with the onion, then add the rest of the spices after. Sometimes a bay leaf is added (later removed) to a curry sauce. If using these leaves, tear the sides of the leaves down to the middle, then they will give out far more flavour.
To many people, garam masala IS a blended curry powder so we may well ask "why add more spices". It is true that garam masala is made with several spices (but even these can alter), but used only as a base, rarely on its own. Other spices are then added to develop and change the flavours. Different regions in India and Pakistan serve curries of vastly different flavours, some hot, some subtle, and so the variety of spices used can be quite a number. Start with just the one below, then learn more about others. This way we can dispense with the cans and jars of curry pastes and sauces and 'do it properly'. Something I am aiming for. Below is my first attempt.
Tomato (balti-type) curry sauce: to serve 3 - 4 (F)
1 tsp ground ginger
1 - 2 tsp ground cumin
1 tsp turmeric
1 tsp garam masala
1 tsp sugar
half tsp ground cardamom (or seeds)
half tsp chilli powder
half tsp paprika
half tsp salt
2 tsp olive oil
2 large onions, finely chopped
1 - 2 tins chopped tomatoes
Mix the spices, sugar and salt together and set aside (at this point the mix can be stored in small containers and kept in the dark). Saute the onion in the olive oil until tender, then stir in the spices and cook (almost dry-fry) for 2 minutes, then stir in the chopped tomatoes, cover and simmer for 30 minutes. Remove from heat, cool slightly then blitz down to make a curry sauce (this could be frozen). Use in the normal way.
Returning to the chicken (for I was jointing it up as the curry sauce was cooking). When handling raw chicken we have to be careful what we touch and wash our hands well both before and after the job is complete. With this in mind the chicken was jointed on a large ceramic plate (being easier to wash clean), and even before I got to this point, using clean hands, counted out all the small bags and number of sheets of layering tissue that I would be using to wrap up the individual pieces of chicken (and handfuls of beef). This kept soiled hands from continually touching the roll of tissue and the box containing the bags. Seems an obvious thing to do, but so often I get out the necessary but leave them on the roll or in the box, and then have to keep getting up to wash my hands when I want to take out what I need.
Never being that good at portioning a chicken, find the easiest way is to use scissors to cut round the skin and then twist the legs and winglets so they come adrift at the joints, and can then be easily cut through with a knife. Even slicing off the breasts is not that easy, always I seem to leave some flesh on the carcase, but after trimming the surplus flesh off the back of each breast, I then get my scissors and carefully snip away the bigger bits left on the breast-bones and add these to the pile of trimmings. It was these 'oddments' that went into the curry last night. There was plenty of flesh clinging to the carcase, especially underneath, so as mentioned before, once removed these will be used to make a pie or added to soup.
A word about winglets. The larger the bird the more meat on the wings, and sometimes these are worth collecting up over the months so they can be coated with a spicy or sweet-sour glaze and cooked to serve in a pile as a buffet snack. But on their own they make excellent chicken stock, you really don't need a carcase as a top up, so when the stock runs out and no more chickens have been bought, then thaw out the collection of winglets (minimum 8) and make stock from these. There will be plenty of meat on the bones after cooking so a double bonus.
Having seen a spokesman for Aldi on the TV saying they will be opening many stores over the country (several in Yorkshire), this does not bode well for the larger supermarkets. Beloved said that M & S are having to close several of their food outlets. We have one just a mile away from here, and their food really is good, but of course, not that cheap. How can they compete the way things are today?
However hard this may be for employees made redundant, at least where Aldi is concerned, this could lead to a few more jobs, and the 'top four' cutting their food prices still further. So we should take advantage as and when we can. If they can afford to do it now, then we must have been paying over the odds for years.
When will this all stop? We have our beloved Woolworths closing, not to mention several other well-known stores, and yesterday heard that Wedgwood and Royal Doulton are calling in the receivers. Will it be Harrod's and Debenhams next? They are even closing some Post Offices. Even estate agents are going bust.
Quite a lot of this does not make much sense. In our area the smaller shops are closing, mainly due to the rent being just about doubled. So how does the property owner then manage to pay his bills if no rent is coming in? Surely a shop paying SOME rent is better than NO rent. Very recently Starbucks opened a coffee shop near us - am waiting to see how long that will be before it closes.
On the TV the other day was a young man, obviously educated, who had lost his job (along with many others colleagues), had his flat repossessed as he could not pay the mortgage, and was at the moment having to live in a cardboard box somewhere in London. Where will it all end? Sometimes it is better not to think about it, but is sticking our heads into the sand the best way?
We are all allowed to let out one room and not pay tax on the income, so if things get really tight, this might be one way to keep the bailiffs away. It doesn't have to be permanent, but am thinking on those lines myself. We have an empty guest room, so why not make it pay its way? Probably have to do that if we can't sell the house.
Will leave you today with one really economical recipe that uses cooked chicken scraps and pancakes. The recipe can be made as given, but the filled pancakes could also be dipped into egg and breadcrumbs to shallow fry (similar to those ready-made ones from the freezer cabinet). As the pancakes and filling can be made in advance, they can be reheated through thoroughly in the oven or microwave just before serving.
Chicken Pancakes: serves 4
1 oz (25g) butter
1 onion, finely chopped
1 oz (25g) flour
half pint (300ml) milk
salt and pepper
pinch dried mixed herbs
2 oz (50g) mushrooms, thinly sliced
8 oz (225g) cooked chicken, cubes or scraps
4 warmed pancakes
1 tblsp chopped fresh parsley
Fry the onion in the butter until softened. Stir in the flour and cook for 1 minute then gradually stir in the milk. Bring to the simmer, stirring all the time, then cook for 2 minutes. Season to taste then add the dried herbs and mushrooms and continue simmering for 6 minutes. Add the chicken and heat through.
Divide the filling between each pancake and fold into quarters . Serve immediately sprinkled with the parsley.
If wishing to egg and crumb, the pancakes can be filled in advance, folded over to make a semi-circle, then coated and shallow fried. Make quite sure the filling is heated through before serving.
A lovely sunny day after the rain yesterday, so hope it continues. Not that I will be out and about, most of today will be working in the kitchen as have more experimenting to do. Who knows what I will end up making. Maybe tomorrow you will find out. See you then.
posted by Shirley at 7:04 AM
2 Comments:
Hi Shirley and Kathryn, just popping in before I finally sit down to watch a movie.
I have come across some natural remedies for stopping windows steaming up but unfortunately have not tried them, you could try them and then let us all know.
Make a mixture of one cup of glycerin and then two cups of water. You will need to put the mixture into a spray bottle and you can also use this mixture on your windows in your home.
I have tried using washing up liquid mixed with water in a spray bottle and that seems to work well.
I will scan my books to see if I can find out anything else.
Until then take care.
SweeterRita
Hi Shirley--Moira again. Having got through one week without spending anything,I took my next week's money. This was going to be a different type of week since I had to buy milk. I also bought five baking potatoes(£1)(Tesco MV) seven bananas, a pot of long-life single cream and availed myself of the free fresh yeast which can be had for the asking at the bakery counter. All that came to £3.44 and should see me through another week. I will ask for yeast each time I shop and save my dried yeast. With the previous week's milk getting near to "past it" I made a batch of white sauce, and then made some of that into cheese sauce with cheese that needed used up-- and some single cream, ditto. With the rest of the cheese I made Glamorgan sausages and used up some fresh parsley and bread at the same time. Had the sausages for dinner and all the sauce is in the freezer in usable quantities. It's always worth checking out the stuff in the fridge to see what needs to be used quickly--it's all too easy not to notice that something is going off. I bought the new tub of cream because it can add a touch of luxury to simple food and after all the aim is not to suffer but to make the most of the money we do spend. Cream sounds expensive but actually it is a fairly cheap ingredient. And bananas are so versatile too. I still have other fruit left as well.
Tomorrow I am going to make a smallish pot of soup(you can get very tired of the same soup when you live alone) since I have lots of lentils and root veg. And I am going to make bread--I have a huge sack of bread flour.
You know, you're right--it IS luxury to eat well-cooked food made from scratch. It's a kind of poverty to live off ready meals. Even the humblest and most basic food becomes a classy thing when home made--think of bread, for instance,or indeed, soup. It also seems like sanity to me too. There is something terribly wrong with paying a lot of money for inferior food. And it is so unnecessary too because it isn't rocket science to cook: it's mostly just practice.
Maybe that is a good thing that will come out of the current credit crisis. Here's hoping anyway. M
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