In which we embrace the plant-base
(Oh hi, it’s been a while, we’re changing things on…
It’s so wonderful having talented friends. My friend Logan, who was cool enough to go to culinary school in Italy, can make a three course meal out of leftovers. Seriously.
So we have all this food in our pantry/fridge/freezer, leftover from parties, chef supplies, ambitious farmers’ market trips, etc. I was a bit overwhelmed with it, and didn’t feel like cooking, and didn’t want to throw stuff away, so I invited Logan to come over and cook from my pantry. Aren’t I a good friend?
I sent him photos of all our food. A few examples:
Then last night he showed up with an onion, a bit of leftover aioli, and some pastry dough. And then he got to work.
He made cauliflower fritters with some amazing dipping sauce.
He roasted kabocha squash. He made tofu, collard green, pepper and cheese empanadas.
He made sweet empanadas filled with pate de tartiner and pomegranate-orange marmalade. No big deal.
He’s quite the kitchen genius – thank you, Logan!♥