by Scott
One of the fun things about our necessarily frugal lifestyle is that it encourages us to get creative with our food. When we are near civilization, we cruise the supermarkets for deals. Often, we end up with perishable items that must be consumed within a day or two. For example, today, we needed to eat avocados and eggplant. Heather sauted the eggplant with onions, salt, pepper, vinegar, and oil, then mixed it with avocado to make a Mid-East Mexican dip we called guacaganoush or babagamole. It was fantastic.
Other times, when we are far from civilization, we have to make do with the items in the cupboard. I've come up with a couple good salad dressings. One was a raspberry sesame vinaigrette made with raspberry preserves, malt vinegar, olive oil, and sesame seeds from the bottom of an empty bread bag. The other one was simply a mixture of the juice from a can of beets and olive oil. Unfortunately, I didn't have any seedy dregs for that one.
If you try any of these recipes and don't like them, go outside and exercise for 3 or 4 hours and try again. That usually works for us.
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