Pantry Raids! Creative use of leftovers

We’re fairly efficient in the O.K. Chorale kitchen. We make planned-overs and we use leftovers well. After watching an episode of “Chopped” with a theme ingredient of none other than leftovers, I’m inspired to share a recent pantry raid. Leftover grilled bratwurst: no buns, no problem. Pull up a few of the huge walking onions and chop up the bulbs.

Leftover brats + onion bulbs

Leftover brats + onion bulbs

Next, slice leftover corn off the cob. Mix in the corn along with leftover green beans and asparagus.

Stir Fry a la Leftovers

Stir Fry a la Leftovers

A side dish comes from the freezer and the last jar of applesauce. Cherry mush leftover from a cherry compote drink (tart cherries, a local crop) mixed with my own applesauce yielded a tasty local fruit sauce.

Apple Cherry Sauce

Apple Cherry Sauce

How productive was this meal? How creative?

  • used up two leftover vegetable dishes
  • opened the last jar of applesauce just in time to get excited about the new batch
  • used up two grilled brats
  • validated my instinct to save the cherry mush!

Not bad – not bad at all. By the way, that pot behind the cherry apple sauce? It’s a shrimp stock in progress: shrimp tails & shells with the naked corn cob (see above for the kernels) boiled with some extra green onion. My soup stocks are never the same twice, but they’re always tasty.

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Questions, questions, I have questions

If I use a strawberry dump cake recipe but replace the strawberries with blueberries, cherries, and a diced peach, what should I call it?

When the rain barrels are full and there’s more rain coming, should I put out buckets to save even more rain water?

If I water a strawberry plant with the leftover liquid in my coffee cup, will the strawberries have caffeine? Is there such a thing as a decaf berry?

Why is the city-planted grass in the terrace playing host to more weeds than grasses?

How much of the terrace should I actually weed, given that we’re going to have our service sidewalk replaced and a new baby tree planted and more people digging in the terrace dirt?

Health and circumstances have cut into my time and energy. Does anyone really mind the weeds?

Will the city crews avoid the water and gas lines this time? Don’t. Even. Think. About it.

Why does Krumpet the bunny get so worked up when I’m grinding herbs in my mortar and pestle?

Why is Sadie the bunny shedding – in July?

When should I schedule our garage sale? We have plenty of good things to sell, and the little collectible junk will make people happy, too.

And why has Grandma Daisy been so quiet lately? There’s plenty going on, and I’m sure she has opinions on just about everything coming out of Madison and Washington, among other places.

 

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To Market, To Market, and home from the Market

Last time I reviewed a table full of Farm Market purchases, I told you what I didn’t buy. This time I’ll point out the unique, the not-quite-typical fun finds that made it into our bags.

Home from Downtown!

Home from Downtown!

We’ll start on the left. The large plastic bag contains ice and two fresh, cleaned trout, ready for cooking. Chuck cooked them on the grill.

Directly to the right of the trout you’ll see two, no, three packages of pasta made in town. We enjoy their unique flavors. Last year Chuck came home with a package of fettuccine with squid ink. The noodles were black, and the taste was, well, unusual but tasty. In this picture you see two kinds of fettuccine: roasted beet, spinach/garlic and finally, a mix suitable for soup or salad.

Peas, corn, carrots, and then wine. There’s an upscale deli in City Center Plaza, right next to the ramp where we like to park. Chuck picked out a Spanish wine to bring home and serve with the spinach-garlic pasta and grilled trout.

So there you have it, folks. And if you’re wondering just how fresh those trout were, see below. They were still flopping on the scale. For a small fee, the vendor prepped them and cleaned them.

Fresh trout for supper! And I didn't have to bait a hook.

Fresh trout for supper! And I didn’t have to bait a hook.

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To Market, Back to Market

Chuck was busy cooking lunch, so I posed the produce on the table instead of the kitchen counter.

What didn't I buy?

What didn’t I buy?

Well, I bought lettuce, but no spinach. I bought strawberries, and just a few blueberries and cherries. We’ll wait until later, when they’re ripening closer to home. I bought eggs, but no cheese. I bought asparagus, but no peas. We could have had sugar snap peas, but I thought I’d wait until I could get a larger quantity for less money. It could happen this weekend!

Chuck complains that I bring too many bags to the market. He’d better look out; I might just feel I must prove him wrong by filling them all. Sneaky snicker. 

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I’ll take Composting for 1000, Alex.

Imagine the scene. Daisy, the compostermom, guardian of all things family, school, garden, and coffee, passes the Jeopardy test and gets on the show. A leap of faith, maybe. I do very well in the privacy of my own den, I’ll have you know. 

The first commercial break is over, and Alex comes over to talk to the contestants.

“Daisy, it says on my card that you feed your family dandelions.”

“Yes, Alex, but only in season.”

Alex turns his patented reaction face toward the camera, which cues the audience to laugh.

“In season, Daisy? When are dandelions in season, and how do you serve them?”

“They’re in season in spring and early summer, and they’re good in salads, pesto, soups, stews, herb mixes…”

And Alex moves on.

 

It’s true, readers. Dandelion greens are edible and delicious. I had leftover pasta with dandelion pesto for my lunch at work today, and my coworkers were suitably curious. I was eating veggie today purely by accident (I wasn’t enthused about any of our leftover meat), with my pasta + pesto + leftover green beans. It was delicious.

As the dandelions fade away, there ought to be fresh lettuce and spinach in the garden.

Meanwhile, I’ll take Eating in the Wild, Alex, and I’ll make it a true daily double.

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Re-calibrating

Life changes all too quickly, it seems. Amigo moved home from his training program early and unexpectedly. Now we are searching for other training opportunities so he can enter the working world and be a productive young adult. We have a few leads, and the whole family is re-calibrating and setting forth on a new route.

Teaching in Wisconsin is insecure at best. In the current political climate, none of us are certain if or where we’ll be teaching in the near future, much less the long term. Talks at the lunch table and coffeepot reflect this.

On one hand, I continue to seek out opportunities to teach summer school. I attended an online meeting Friday that explained a lot of the ins and outs and details of teaching online summer school. La Petite, if I get hired, your old room converts totally to office space.

On another hand, a coworker suggested I sign up to review books written for young readers. Every time I review, we get a set of books free. As I submitted my first review, I noticed a check box on the form asking “Are you interested in writing children’s books?” I checked yes. The response was “Please call!” with a phone number.

But on the other hand (teachers have many hands), the latest virus (human, not computer) caused a persistent cough that led to laryngitis.

Re-calibrating! I sent a return email saying I’d call as soon as I could speak and included a potential project idea. At the very least, it will be fun. Even if it’s only a few bucks, the exposure will be priceless.

 

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Franken-vouchers

She couldn’t stay quiet for long. Grandma Daisy is back, less than a week after the annual budget talk by so-called Governor Walker.

Fiddle-dee-dee. Tomorrow will be another day.

As God is my witness, I thought turkeys could fly!

Big Brother is watching.  

All animals are equal, but some animals are more equal than others.

Wilbur didn’t want food, he wanted love.

I have created a monster!

 

Well, grandkids, all of these are lines from classic books. Let’s see how many you or your mother can identify. What? So few? What are they teaching these days — never mind.

Let’s look at the last one. Mary Shelley’s Frankenstein,  of course. Truth be told, though, young ones, this particular quote isn’t a direct quote from the novel. It’s kind of like crediting  Buzz Lightyear with “To infinity and beyond!” when he only said it twice in the first Toy Story movie.

The truth is that Shelley’s work inspired the phrase.  An English teacher I knew (they’re always handy when you need a good literature quote) mentioned that there is no exact quote in which Dr. Frankenstein says or another character says that he/you have created a monster–it’s more of a thematic draw from the overall text. Frankenstein warns the man who meets him at the end of his life how “dangerous is the acquisition of knowledge,” as a way of saying, “Just because you can, doesn’t mean you should!” in keeping with the “created a monster” idea.

So, young ones, back to the budget. Governor Talks-a-lot claimed to have innovative changes for our fair state’s education system. His changes consisted of a straining-at-the-seams budget for public schools and a significant increase in a program called Vouchers. Vouchers were grants, money, scholarships paid by the state for students to attend private schools. Private. Not public charters, not home-schooling, but private schools. Governor Walk-on-by ignored the evidence that current voucher schools in Milwaukee were not doing any better then their public counterparts down the road. In fact, if they measured success by the standardized tests of the day, voucher schools did a poorer job of educating their students.

Governor Walk-all-over-you decided that his “innovative education reform” would expand the voucher program into other middling to large-ish cities. Make it bigger. Spread the money around. Around the state, that is. One city, one school district at a time.

The Governor, despite his lack of scientific or educational background, had created a monster. He wanted to open up the private vouchers, damage the state’s education budget, and further gut public schools.

Governor Walkerstein was ready to create his monster. He didn’t have the wisdom of my English teacher friend to tell him that just because he could, didn’t mean he should.

Oh, young ones, it was a tough time to be a teacher. In fact, I could use a cup of coffee. Let’s take a break and talk about classic television. Have you ever seen WKRP in Cincinnati?

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Storing the canning supplies

Oh, I was so proud last June. I organized the cupboards, cleared a space, and the storage for my home-canned goods looked great. Here’s an encore post showing the stock and the storage. 

There must be a better way.

This is the “before” picture. I’ve increased my repertoire of canned foods every year, and with that increase in recipes came an increased yield. Then comes the question: where do I keep all these provisions? And after we finish each jar of pickles or jam or applesauce, where will I keep the reusable jars? Above you see the dilemma in June: a partial shelf of pickles and jams and applesauce and rhubarb waiting for their day on the table, surrounded by empty canning jars and freezer containers.

Something here must go.

Step 1: I cleaned out half the books at the top.

Step 2: I gathered boxes for a thrift store donation (shelves out of sight on the left).

Step 3: I relocated the crockpot and reorganized the jars by size.

Step 4: Move in!!

Ah. That’s better.

Readers, this is the “after” shot – the “after” shot for June. After I’ve canned my way through June and July and even part of August, this cupboard will look very different. I’ll be sure to show you then. Remind me. Really.

Okay, readers. I now have at least double that amount of empty jars, and I never did show you August, did I? Expect a sequel as I work on decluttering – as much decluttering as my still-weak left side will allow. 

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Leftovers

I woke up to a dishwasher full of clean dishes and kitchen counters still piled high with the dirty dishes from last night’s dinner. The leftover food got stored in the refrigerator right away last night, but the leftover clean-up took longer.

So I did what I do: I made coffee.

While the coffee dripped, I unloaded the clean dishes and put them away. Next, the dirty stacks found their way into the dishwasher, filling it almost to overflowing. I added detergent, pushed Play (our family’s way of saying “turning it on”) and filled the sink to finish the rest.

With the kitchen counters now piled high with clean dishes, it was time to have breakfast. The last piece of leftover homemade bread in the toaster with Nutella: perfect with fresh coffee. Leftover monkey bread was nearby, too, if I wanted dessert.

The next leftover wasn’t edible, but related to edibles. The freezer was slowly failing. It still made ice cubes, but ice cream was soft and squishy. This was not a good sign.  The refrigerator portion still kept food cold, though. What now? Or, as Chuck put it, why must this appliance choose to taunt us on holidays? You see, readers, we spent Thanksgiving weekend with a working freezer and a non-working refrigerator. With help from our good friend Google, we tried a few fixes and got it working again.

Now, Christmas time, the leftover part of the essential kitchen appliance was reaching its end. Google wasn’t helpful this time – at least it wasn’t helpful in providing a fix. The results of our research convinced us that we couldn’t make the leftover work any longer; we needed to buy fresh and new. Since we did the shopping type of research at Thanksgiving, Chuck was ready to buy. He didn’t even need me along, thank goodness.

The next project: empty the fridge before taking delivery of the new one on Friday. Deep breath: we can do this. Family, get ready to eat leftovers at every meal. Bunnies, your food will have its own cooler. La Petite, take home a cooler full of leftovers for your own dining pleasure.

Meanwhile, I’ll attack the most difficult project: emptying the refrigerator doors of leftover magnets and messages and art work. I sense a somewhat emotional post coming up – with pictures.

See you later, readers. I’m off to work on leftovers.

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