I’ve been living at home so I’m used to cooking for three (often with a bit left over)–and I’ve always baked for an army. I’m going through a bit of an adjustment period cooking for just me.
For example, Friday night I decided to make myself pasta and homemade sauce (pictured above). I only used a small can of diced tomatoes, a bit of tomato paste, some sauteed mushrooms, and some olive oil to make the sauce. But I really wanted it to be light on the pasta, mainly just chunks of tomato, mushrooms, and olive oil, none of this heavy red sauce that I could have just gotten out of a jar. So to get the ratio of sauce to pasta right I decided to make a whole box of pasta. Apparently the fact that a whole box was easily enough for three with seconds or leftovers for one slipped my mind. I should have just used half a box and half the sauce and frozen the left over sauce.
Hindsight is 20/20 as they say. So I was left with enough pasta to feed a family of 3-4 for just me. I’m on a budget so I didn’t want to wind up tossing the leftovers. On the other hand, I didn’t want to eat the same thing for three (admittedly large and satisfying) meals in a row.
When I made the rhubarb bars, I had nearly half the bundle of rhubarb left over. I’d owed baked goods to some people and figured I’d use up the rhubarb, because who doesn’t like rhubarb? I always like giving away mini loaf cakes: they are easily transportable, a good size, yummy, and easily modified to work with nearly any flavor combination.
A local farmer’s market near me had rhubarb. I don’t generally do much with rhubarb. I like it, but it’s not my favorite thing to bake with. Still, these stalks were a beautiful deep red and I couldn’t help getting a dozen stalks of this sweet vegetable. (Don’t forget, you can only eat the stalks, the leaves are poisonous).
Sometimes you just want a sandwich. I find myself especially interested in sandwiches during the hot summer months. You don’t need to turn on the oven or wash too many dishes. Now you can always slap some deli meat between two slices of bread and call it a day; many times I do just that. But sometimes I want a bit more. Inspired by ‘Wichcraft, a local NYC chain and cookbook entirely devoted to making gourmet sandwiches, I kicked my sandwich up a couple of notches.
Two brunch posts in a row. I guess that’s what happens on summer holidays. This time, though, I won’t just torment you with talk about how great my brunch was. This time I’ll give you the recipe so you can see how good it is for yourself!