fortysix

One more pasta variation for lunch!

I had this carrot top chimichurri that I made with leftover carrot tops from work [I love big culinary days at work] and a little souvy bottle of chimi mix from Chile. Basically just blended the tops with some olive oil and water and then prepped the spice blend as instructed and mixed it all together. Also eaten in quesadillas and dressed on mushrooms and atop steak tacos.

Very slight panic set in as I started thinking about what I want and what I can afford.

But my sensibilities say to tackle the freezer stash first so I fried up an assortment of dumplings in a non nonstick pan which was a mistake because they all lost their bottoms.

Meanwhile, I used up the rest of my barley malt water in another tepache variation and malted wheat bread that I modified to unrecognizability but fingers crossed it comes out edible tomorrow.

Then, I made a half pot of millet porridge with kimchi pulp [work] and garlic. Eaten topped with the leeks I'm now rationing, a chunk of fermented tofu, and a drizzle of chili oil.

emptied items:

one of three bottles of black vinegar

chimichurri blend