carrying fourward

Hey I actually had a proper breakfast today. After banging out a reworked recipe for work and while reading for fun from the top of Davin's treehouse.

Am I already starting to get used to this?

I mean, it helped that Annie was already up and finishing a frittata with fresh chard from Davin's friend's community garden, so had to take her up on that offer of course. That I topped with preserved lemons (a second batch I started about a year ago and it never quite got.. right... so it continues to sit amongst my misc cooking sauces) and greens dressing.

Going to digress a little to explain what greens dressing is. If you ever needed a quick and easy way to process a shitton of salad greens that were on the verge of turning into a wilted stew.. shove it all into a blender with avo oil, garlic, mustard, apple cider vinegar, cumin, turmeric, chili oil, and toasted sesame, and if that sounds vaguely familiar, it's because it's basically the salad dressing from yesterday plus the salad.

So I already had the preserved lemons out... which basically means it's going to find it's way into many more meals.

One of the four giant ass chicken legs from the Asian market on day 1 gets seared and roasted and then broiled to get that crispy skin mmmmm. Also you can best believe I reserved the fat for later use *imagination running wild*
Half a bag of green beans also leftover from Sohntasting gets sauteed with salt and pepper in oil. Simple. Because they're about to do what no one who is wfh is doing these days - get dressed.

Garlic fried til brown in the green bean char left on the pan. Roughly chopped capers found in my fridge stash + preserved lemon get a little bit of heat just to dry it out a touch before some leftover champagne goes in to deglaze the pan. Or white wine, which is probably more logically in your kitchen. But if you also have champagne in a mason jar leftover from the time you made a chiffon cake with champagne, then use the champagne. Simmer that down with a couple sprigs of fresh thyme (also graciously from Davin's friend's community garden) before mixing it all with a tiny jar of mayo that came in a gift bag at a food conference from 2 years ago.
Toss the green beans in all that tangy goodness. And the giant ass chicken leg goes right on top like a tacky 50's Thanksgiving dish.
Eaten [and chicken skin slowly savored] while listening to Issa Rae's Misadventures of Awkward Black Girl.

Side note, this shit is so cute. But so impractical. I spent way too much time with a mini spatula trying to get every last drop from the stupid corners until I finally just dug it all out with my fingers. [What, like I'm sharing this with anyone?] Because one of my food neuroses is needing to scrape clean every surface, jar, or bowl.

Closed off the day with a happy hour cocktail because it's apparently Friday, which means tomorrow is the weekend... which means absolutely nothing because we're quarantined.
Last bit of the giant ass Costco bottle of tequila that's lived through several potlucks. Squirt leftover from Mexican s'mores//Kevin's brief homecoming night. Two preserved lemon peels. Dash of bitters. Over ice. Honestly impressed myself with this one because I like salt and the best part of this drink was the closer you got to the bottom the more apparent the preserved lemon flavor.
Drinken while getting side eye from Hambone the pupper.