more day one

JM is home from a long day at the salt mines and drawers are being open and shut, the refrigerator is open and foodstuffs are falling on the floor as the knives come out and vegetables meet the cutting board. I have been a way for a few days so there seem to be some things rotting, hard to eat all that food when one is alone. As Americans we waste so much, we buy wonderful fresh produce, meats and dairy and then struggle to eat it all before it sours. Last week i salvaged a huge bunch of basil that i had bought for a low low price, i think partially because it was on the edge of going south and turned it into some Pesto, using pumpkin seeds, since there were no Pignoli, (pine), nuts or walnuts in the house. It came out well, though a little bitter due to the earliness of the stalk and stem which i hastily ground up along with the leaves, olive oil, garlic and Parmesan. Added a little honey to mask and stored in the basement fridge for a latter date. I guess my point would be, if we take the extra few minutes when managing our larder, we can make some pretty cool stuff and have it for a rainy day. I am big on condiments and having all the little things hanging around the house, capers, anchovies, mustard's, soy sauce, a few kinds of vinegar. If you stock the little stuff, making a great meal on the fly becomes very easy, add a protein, toss a salad and see what happens. Some of my best specials back in my working days came from using all leftovers and things that had to "move", creative flavor profiles from stuff i would not have thought of had i had not an abundance of it on hand. Foods can make strange bedfellows and often afterwards you are amazed and shocked you never thought to put such things in one dish. Substituting one cheese for another, add a spice, try a different cooking method, it's all part of the process and if you are not afraid to experiment your concoctions can become favorites. Well, i am needed in the kitchen and the Red Sox game nears, will let ya know how dinner was after i have tasted it, though i am sure it will be fantastic as JM is a fantastic cook.