Steph Food

Salad season is almost upon us… almost. This chickpea dish can be served warm or cold, depending on how co-operative the weather is being

This time around, we ate it warm.

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After last week’s sad list, I amped it up for this week. My success this week was in part due to the Easter weekend – we didn’t have time for groceries, so I had to make do with what we had on hand.

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This week doesn’t look as impressive as last week… I wasn’t home to cook much!

Use-it-up tally:

• 3 wee frozen lobster tails
• 2 frozen pitas (to eat with my leftover babaghanoush!)

Yeah, pretty pathetic. I’m sure I’ll be cooking more next week, and have plans to use up more of my freezer contents. Trying to decide whether I’m more in the mood for Persian or Moroccan…

Now for the shameful waste. I forgot to include this stuff last week, so the list is a bit bloated.

Shameful waste tally:

• frozen chopped lemongrass (seriously, don’t bother freezing it!)
• frozen bread ends (just prolonging their agony)
• leftover Mansaf sauce (couldn’t freeze it, didn’t need it all in the leftovers)

I’m eyeing some really old Bacardi drink mixes in the freezer… I really hate throwing things out, but I don’t see myself ever using these up! I’d rather have a nicely chilled gin and tonic on a hot summer day.

This month, cleaning will ensue!

Delicious, delicious cleaning!

I keep lamenting the state of my freezer. I know, deep down in my heart, that it will never be “tidy” – not with me as its keeper. There are things in there that I wouldn’t even recognize had I not labelled it myself.

It’s time to do something about it.
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A couple of years ago, I only had two soup recipes – and I only used them once or twice a season.

This year, I think I’ve tried twenty new soup recipes, and have remade a few of them.

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