Brrrrrr!!!! I’ve heard from many of you recently that you are having quite the winter. Even LA has been unseasonably chilly (and wet.) I don’t know why 50 degrees here feels much colder than 50 degrees in NY. Is there a logical explanation for this? I have retreated to Palm Springs for the long weekend as I always do for President’s Weekend to participate in Modernism Week. Mr. Salzman is a home builder and Modernism afficionado, so I go to keep him company and basically have a little change of scenery. Alas, even in Palm Springs the weather isn’t too groovy and won’t be above 60 degrees. Sad face.
Let’s talk about food for a minute. I have been talking a lot more in my classes, both in person and online, about how to become more confident in the kitchen, see formulas in recipes, make substitutions more comfortably, and ultimately be able to cook without a recipe. If I didn’t have to develop as many actual recipes as I do, I would really just cook more from what I had in my pantry (see Saturday’s lunch idea.) This week I made one of the most satisfying meals in minutes without a plan or a recipe. I riced a bunch of leftover cauliflower cores and half a raw sweet potato to make cauliflower rice and sweet potato rice which I sauteed with garlic, salt and some Countertop Foods kitchari spice blend + some leftover cubed chicken. I topped it with cubed avocado, some leftover turmeric yogurt (greek yogurt + turmerice), and fermented hot sauce. Unbelievably good. Any LA restaurant would charge $18 for that bowl. Try this method out and let me know what you come up with.
Here’s your dinner planner for the week: