thoughtful consumption

Whoops!

Last week, I planned to sauté some oyster mushrooms with green garlic and onion…

along with Fran’s newly discovered combination of lovage, fennel, and parsley flowers.

First, I put some butter in a skillet to melt.

Second, I got distracted and left the kitchen.

Third, I smelled browning butter.

Fourth, I returned to the kitchen, reserved the browned butter…

and then started all over again. A short time later, we sat down to pasta with sauteed mushrooms, green garlic, and onion now topped with browned butter.

I love screwing up.

Fried rice returns

After a month or so break from fried rice, I decided we were ready to try again – mainly because I needed to use up some beet, broccoli, and mushroom stems.

An all CSA fried rice prep!

One thing I’ve learned in the past year is to take a minute to open the fridge and look around before moving from prepping to cooking. There’s always something I was planning to use but forgot. For this fried rice, it was pac choi hiding in the crisper.

sneaky pac choi

I added the pac choi stems with the scraps but saved the leaves till the end so they’d cook a little less.

Anyway, it turned out great, and shrimp fried rice is officially back in the rotation.

Here’s the fried rice recipe I start from.

Plus one late night snack…

Gouda, whole-wheat sourdough, frozen strawberries, and goats' milk