Resourcefulness

I think about cooking

Resourcefulness

On our Foodie Family group chat, populated by my extended family, we post and share all things food-related. I am known to send pics of new products I find in our Kroger. Others post recipes they want to try, and still others post recipes they have tried. Always encouraging. Always opinionated. Almost always helpful, but definitely always fun.

In fact, I am going to rename the group Funny Foodie Family.

As I write this, my phone dinged the ding associated with the group. It was from my oldest, younger sister, who has become obsessed with anything pickle. It was a picture of a new Trader Joe’s product - Dill Pickle Mini Falafel. I was the first to respond with a THUMBS UP. I am sure there will be more responses throughout the day. I will most likely try it the next time I get to The Trader Joe's.

Below is a typical post reaction to a recipe or an IG story.

One of my nieces will post a photo of all the items she bought for her meal prep. Laid out nicely on her kitchen table. She will often include the cost, which can be eye-opening these days. She is also the first to send a photo of what she has “harvested” at her Saturday morning Farmers Market, including her CSA Share, which is always worth comments from the group.

“Lots of greens this week!”

“What are you going to do with all that zucchini?”

“Look at that eggplant!?”

You get the idea.

So my response to my sister's post was “Just used what I had on hand. Made 3 qt containers!”

She replied, “Love that - you are the most resourceful!”. I waited a beat, expecting the usual “Bless your heart!”, but she meant it, and I guess in some ways she was right.

Not on purpose, but by default. Instincts, born through decades in professional kitchens - impregnated by the constant challenge to create a vinaigrette out of leftovers or an appetizer out of last night's fish special, or, as one chef called it, COW soup. Clear Out the Walk-in.

I don’t so much plan a meal with a recipe. Still, I look at what’s available in the pantry, in the fridge/freezer, and on the counter, and adapt to what seems like it would go together, wouldn’t be too much trouble to prepare, and would satisfy our hunger for a more than just palatable meal.

As I was finishing up this post, I received another ding. This time, a notification of a salad eaten twice in less than 24 hours - it must be worth looking at…

“lunch yesterday and today:

Kale, lettuce, radish, cucumber, green onion, tofu

dr braggs ACV and sesame dressing

was going to add edamame but too lazy to microwave and pop the pods open”.

It checks the boxes, but I would definitely add the edamame or maybe frozen peas, and a good sprinkle of Nutritional Yeast, too, if keeping it Vegan.