When life gives you lemons, make lemonade. And when a member of faculty leaves a cabbage on the table for anyone to take, make Warm Red Cabbage Salad with Pecans.
Doesn’t quite have the same ring.
I walked into the faculty room innocently at lunch and there was a whole red cabbage sitting on a table with a sign that said “please take me!” I found out later it had been destined to be a science experiment, but some students were absent so it never even entered the science lab. Perfect! It can enter the kitchen lab instead!
One of my new year’s resolutions was to do more pantry cooking. I have a well-stocked pantry. If it is possible, I probably have a too well-stocked pantry. I try to keep it reasonably organized, so there isn’t an awful lot of duplication in my stores, but let’s just say that if there was an emergency and we had to live off of the food already in our house for a week or two, there’d be no problem.
Yesterday, to make a start towards my resolution, and because I had a hankering for a roasted beet quinoa salad I made during vacation, I decided to check out my quinoa recipes. Unfortunately, all of the quinoa dishes in the Orange Book required ingredients I didn’t have on hand. But the page just before quinoa was millet and I did have everything required for this recipe!
My pantry: too well stocked?