Last week Daniel and I tried this nifty thing called…making all our food all week.
Simple as it sounds, you must remember the plethora of distractions that make this quite a challenge. Just, for example, think about:
-our Friday morning bagel sandwich ritual
-Tuesday evening post-salsa beers and pretzels at the German place down the road
-a night of Thai take-out and Kimmy Schmidt binging after working two jobs in a day
-grabbing a slice of pizza or deli sandwich in between said two jobs
-that hunger that arrives around 7 pm, when you’re already out with friends and contemplating a movie. To see a movie and arrive home starving hours later? Or not to see the movie? Or just break the deal all together?
But we did some major grocery shoppings and conquered the odds and made it the whole week! And had some really freaking delicious food. Some real meals and leftovers (coconut rice (recipe below!) and sweet potato chickpea curry, homemade pizza) and some small thingers that can easily be turned into a meal (big batch of granola, not-quite-big-enough batch of hummus).
That is, until Friday evening, when somebody had one beer too many (…that means 2 total, ps) and decided the only thing they could possibly eat that night was tofu pad see yu. (That person was me.) Oh well, close enough.
We really meant to continue through the weekend but then the weekend EXPLODED. On Saturday I worked at the bakery in the morning, then stilt walked at the Tribeca Film Festival Children’s Street Fair for 2 ½ hours, and then had a salsa performance. And Sunday was more bakery work, a trip to the NYC Hot sauce expo, reconnecting with old friends and visiting the Brooklyn Morbid Anatomy Museum and then greedily and excitedly downing a mediocre but fully deserved and stupendously salty mushroom burrito.
Weekends aren’t for practical decisions.
Gingery Coconut Rice
from Plenty by Ottolenghi
Previously pictured on the blog with sambal-y okra in this post, with recipe for caramelized fennel with goat cheese!
Also would be super-delicious with Bengali egg curry.
1 ⅔ c white basmati rice
¾ c full-fat coconut milk (use the other half of the can for curry!)
1 ½ c water
½ t salt
6 thin slices of peeled fresh ginger
Rinse rice with lots of (cold) water and drain well. Put in a medium-small saucepan and toast rice over medium heat for a minute or two–just until it starts to smell nutty. Add all other ingredients, stir a bit, and bring to a boil. Cove, turn down heat, and simmer for 12 minutes. Remove from heat but keep pot covered for 10 minutes. Fluff with a fork and serve immediately!
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