From the Beginning

I didn’t really know how movers would deal with partially consumed boxes of pasta and my favorite hot sauce, so the only thing I dared to bring with me to Denver was my beaten up box of Maldon salt. That was the first (and only) ingredient in our pantry for a few days.

So, what this meant was starting over - an exciting yet daunting task. Since we’ve been wanting to save money I didn’t try to fill the kitchen with everything we could need - I started with what we would need tonight. Olive oil (EVOO from Spain that is - sorry, George), some vegetables, a carb, and some protein - that’s usually the basis of dinner for me. Oh, and of course, a little something sweet.

What usually happens while putting my groceries away is I find myself back in high school math class thinking about the potential combinations I just brought into the house. I think about the variables that go into creating a dish - the flavors, the technique, the temperatures, the cooking times. Every altered variable will create a different product. That’s what makes it so exciting to me - a puzzle to find delicious combinations.

So, when I have ingredients that last me more than one meal, I try to use them in different ways throughout their lifespan. One night it’s using basil in pork meatballs, and the next it’s using it to make a lime and basil crema for tacos.

One day it’s using an heirloom tomato for a mayo and tomato sandwich -don’t knock it ‘til you’ve tried it- and the next it’s making a salad with that same tomato, avocado, sesame seeds, sesame oil, scallions, rice wine vinegar, and cilantro.

Same ingredient - a whole different experience.

If you are someone who follows recipes, I understand this may feel intimidating, but it’s a great way to get more comfortable improvising in the kitchen. Instead of letting those shitake mushrooms you bought for one specific recipe go to waste, consider experimenting to create new combinations using ingredients you already have. Who knows, you might like it more than the original recipe (and now you’ve created a dish that’s uniquely yours). Plus, you’re helping reduce food waste by finding innovative ways to use leftover ingredients.

You won’t not always create a perfect dish, but that’s a part of growth. And, if you ever find yourself unsure about a combination, I’d be more than happy to be a sounding board for your ideas.

Have fun!

xoxo,

Sara