Each week I start figuring out what to write here by asking myself “what kind of week has it been?” It’s often hard to find a pattern or theme that emerges from the haze of drop-offs, dinners, work, nursery, bedtimes and bathtimes. This week, I think the biggest one has been a slight sense of disorganisation in the kitchen, that has led to some fairly weird leftovers.
The week started fairly well, with a leftovers quiche made with olive oil pastry on Sunday. Then there was a slow cooker adaptation of Ruth Reichl’s pork and tomatillo stew on Tuesday, which only got better through the week.
However, I also made a samosa filling with runner beans and potatoes on Sunday, which never made it out of the fridge and into the (by now, dried out) leftover filo pastry. The second piece of olive oil pastry has been sat in the fridge all week too. And there’s some biscuit dough that I defrosted to bake with E that is also stubbornly lurking in there.
And it’s all nicely symbolised by the sourdough starter that I refreshed on Saturday morning – and then neglected until we got in late on Saturday afternoon. A good intention to use up leftovers, or make something frugal, where ultimately my optimism got the better of me, and I ran out of time and energy to see it through.
It’s too late for the samosas, but the pastry and the biscuit dough can both be rescued today. A tart with the leftover vegetable bake, I think. And a biscuit base for some apples or jam. And so today is a bit better.
- Pork and tomatillo stew from Ruth Reichl’s My Kitchen Year – the tomatillos came in my Riverford veg box. The recipe is also on Ruth’s website.
- Rachel Roddy’s door-stopping vegetable bake – with grilled chicken (although would have been lovely with fish too)
- Tamar Adler’s olive oil pastry (to make a vegetable tart) from An Everlasting Meal (more on her tart philosophy)
Without a recipe:
- Waitrose pizza
- Leftover pork stew with avocado and rice
- Leftover vegetable bake with feta
- What Obama has meant for food – Obama’s influence on food during his presidency in the New Yorker
- Diana Henry profiled by Melissa Clark in the New York Times
- On kitchen magic and dangerous women by Alice Tarbuck