I’m overwhelmed these days, to the point that I’m having panic attacks. My heart will start racing and pounding hard enough to bruise my chest. My blood pressure is higher than it’s ever been. Which isn’t saying much, because it’s never been high before. But it’s high.
So forgive me if I throw out another food post from my the old blog. I chose this post because evidently I was feeling lethargic on this date in November, 2009. The title of the post is Using Leftovers. That’s a useful topic for all of you, isn’t it?
I overcame my food lethargy enough to cook up most of the veggies from last week’s CSA box. I baked the Delicata squash and served it with butter and brown sugar – true comfort food. The meal was rounded out with the last of our CSA hog: thick braised pork chops.
This is an example of never throwing away food, because I had some stuffing in my freezer from a meal I’d prepared months ago. I’ve never learned the art of truly stuffing something – I always have lots of the stuffing mixture left over. It was basically onion, pecans, breadcrumbs, butter, and a bit of bourbon. I had about a cup of it left.
So I sprinkled the chops with salt, pepper, and garam masala, browned them in oil, then removed them from the pan and added the stuffing to the pan. I used more bourbon to scrape the pan, put the chops back in, covered it with a lid and stuck it in the oven for about 45 minutes.
Those were really good pork chops.
I sauteed all the greens from the box: there was kale, the tops of the turnips, and leaves from the cauliflower. They were a little bitter – that’s something else I need to work on. Anyone have pointers from removing the bitterness from greens?
Anyway, it was a lovely meal. I also steamed the cauliflower and the turnips to put away for another meal. We had the cauliflower last night, sprinkled with salt, pepper, and olive oil. It was quite good.
We added some of the leftover squash to our pancakes yesterday. I’ll use the rest in my morning oatmeal.
I love winter vegetables.