Naomi: Cooking for one and for friends



For years now, even before I wrote the recipes in what I think of as my "static blog," Fiftytworecipesfrommymother, at the request of my children, Sarah and Sam, Sarah had been urging me to keep a daily (more or less) record of my cookings--the meals I make for myself in my (surprisingly) solitary life as well as those I make for friends. For whatever reasons, I've never done it.


But, after months of wandering, I've finally begun. As I haven't quite mastered the art of cooking for one, and love throwing together grand meals at the last minute, I have been encouraging friends to call to check on what I might have on hand any evening for a quick meal. Instructions can be found in my entry for March 20th--What's in Naomi's Refrigerator.

This is primarily a record of the meals I prepare for myself and others, accompanied by "mug shots" of the food (when I remember to photograph before eating). Shot by my phone, with no styling, they may not capture their subjects at their best, but so be it.



Thursday, April 5, 2012

April 5. Leftovers on the edge. Seder hints.

So many tupperware containers.  Time to do a little refrigerator control, I won't even go near yesterday's left-overs.  Working on clearing out ancient odds and ends.  For lunch,  I cooked up the one remaining slice of bacon--removed it from the pan, then sauteed one half an onion with mushrooms that I'd bought too long ago.  Tossed in what I'd hoped would be the last of the black beans and rice--for an adequate if not astounding lunch.

Biked to the taxman on Lincoln, then to a 5:30 yoga class.  The sun was setting, and evening chill had arrived as I returned home at 7.
Sam called in the midst of making chicken soup.  I have no seder plans this year, so am happy to dispense advise.  Turns out that my posted recipe wasn't quite as explicit as it might have been.  As I elaborated to Sam, I made a few adjustments to the text. Hope it's now comprehensible as well as delicious.
While dispensing soup advice, I re-cycled the remaining cup of  rice and beans now augmented with mushrooms and onions  I finely sliced one lost brussels sprouts I'd found in the fridge And using, the Chinese grater I'd bought in Hoi An, Vietnam, I grated in a carrot as well.  I added all of this to three eggs beaten a spoonful or two of water and a splash of soy sauce for a multi-cultural pre-Seder frittata.  

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