picked up the apartment keys today. picked up some Sriracha, too. i would call that move-in ready.
also, it hasn’t even begun and on-street parking is already proving to be a pain. hopefully one worth living with…
not long ago, i mentioned an epidemic sweeping culinary schools everywhere: food hoarding. actually, i have absolutely no idea whether this condition is present anywhere except at the Natural Gourmet, but i do know that i find myself having succumbed to it, and i’ve seen the symptoms in fellow classmates, too.
it’s not all that extraordinary, really. we see food. we want food. the food is free. we take it home. win-win-win. it just makes sense, right?
often i will joke with my fellow classmates about our tendency to bring home massive containers and bags of food, making remarks about how it feels like the Great Depression and i’m coming in from the “fields” as the family oohs and aaahs at my spoils (or maybe i’m the only one oohing?). still, we make jokes – “look at this onion! we shall share it amongst ourselves!” as my chef friend Ann Marie put it – but it is, quite frankly, awesome. i really like bringing home food from culinary school. no, not just because it is free and saves on the grocery bill, but because a) it saves the food from going into the compost and, more significantly, b) it gives me this constant little reminder throughout the week of the fun i had while chopping and cooking in class. it tides me over until i can start the process all over again the next weekend. learn, chop, cook… bring food home. repeat.
see? food hoarding. win-win-win.
[top row photos: produce from basic cook tech and a sampling of our dishes including braised leeks and fennel, tofu-vegetable stir fry, and butternut squash & carrot stew; bottom row: some acquired goods on a particularly plentiful night, and one of many meals made with food brought home. p.s. i really like braised fennel.]
this craving stacks up to be about $3.50 a pop. great for digestive health. bad for my bank account. so i’m pretty excited to experiment with these make-your-own instructions from The Kitchn. those pretty little bottles of fermented tea have my name all over them. (no, actually, i believe if you look closely the bottles just have “plain kombucha” and some dates written on them, but if they were mine… well, different story.)
today’s yield. i went for the Trilogy flavor, again. (my cousin Emily and I are convinced that it’s the rainbow-colored label that sucks you in. some sort of trance thing.) and mom tried out Bilberry. apparently that little super fruit does many good things for the body. anyway, once we get our homemade kombucha going (growing?) i definitely plan to play around with flavor combinations. this should be fun. good old-fashioned probiotic fun.