rice is nice

We eat far more rice than we do potato - it doesn’t need peeling, for a start.

We bought a 20kg bag of basmati, and I noted the date so we could see how long it took us to eat through it. And it was 9 months and 3 weeks. There’s only two of us, too …

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Yesterday we started a 10kg one, as Bristol Sweet Mart had no 20kg bags. Be interesting to see how this one goes.

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the depths of the cupboard

I have a narrow cupboard on the wall next to the cooker, in which I keep various oils, vinegars, ketchups and so forth. In a mad fit I decided to go through it today, to make some space.

The record for something past its sell by date in this house is now held by a bottle of Waitrose teryaki sauce, which bore a label stating “best before Jan 1999″.

It still smells fine, mind you!

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clearing up the fridge

For one reason and another, I haven’t done much cooking this week just past - probably because I’ve been coding this site for hours on end! So I looked in the fridge last night, and decided to clear up all the bitsa that was in there. What did I do?

• there was a jug of gravy left from last week’s roast pork; said gravy made with the pork juice, the vegetable water and a splash of oloroso sherry. I combined that with the last dregs of the duck soup from this week, boiled it up, and that’s the basis for this week’s soup.
• 5 sticks of rhubarb, getting a bit weary. 100g chopped and simmered to a pulp as the start of a pig’s bum for tonight or tomorrow. The rest of it chopped and lightly simmered with sugar and fresh ginger, and will go in the freezer for a crumble at some point
• the end of the loaf whizzed into breadcrumbs for the freezer
• 4 chicken breasts - was completely uninspired, so stuck them in a dish and baked them with a little olive oil and seasoning. They’ll go in the freezer, and be used for lentils with chickie!, or risotto, or stir fry, or sandwiches, or whatever

That leaves eight chicken thighs, which will be turned into a batch of moroccan chicken with chick peas and rice, one of our favourites.

And at the end of that, we ate cauliflower au gratin (inspired by the bread crumbs), accompanied by potatoes roasted in goose fat. Gorgeous :)

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