I’ve been having a great time with all this quarantine cooking.
Over the last few years there’s been too much hustling around between managing and maintaining several Airbnb’s, teaching Pilates four days a week, working at Tate’s office, and leaving town every.single.weekend, I’ve gradually lost my zeal for kitchen time
The last month has, of course, halted much of the hustle and given me time to luxuriate in kitchen time and food creation, not to mention keeps me out of the grocery store thus reducing risk of virus exposure and saving money.
There was a yard salad of danelion greens, chickweek, redbuds, violets, plus kale and arugula salad.
Topped with a dressing of Holy Basil vinaigrette (I grew the Holy Basil, also known as Tulsi, last summer and had the vinegar infusing in the fridge since then).
Some expired yeast and soon to-be-expired flour yielded rolls that didn’t rise, but were tasty and still good to slop up the soup.
And pizza dough, that was grilled and topped simply in the ‘margarita’ style, with homegrown sweet basil to literally top it off!
The best of operation ‘use up the random/outdated/dust collecting pantry items’ were definitely the macaroons that I made during Passover.
The coconut, vanilla beans, cardamon, rose petals, and cocoa powder have all been kicking around since the heydays of this blog, back when I used to post recipes often! I might have to bring back recipe posting, these were so good, they will definitely be repeated!
I’d love to hear the best and/or the most obscure things you’ve eaten if you too are quaren-cleaning out the fridge/pantry/cupboards!
Croissant, Chinese egg rolls, smoked salmon-red onion matza brie, kale cranberry toasted almond salad, lemon ricotta cheesecake are a few special treats in our quar-i-kitchen.