The general agita of the past week has led to some fridge cleaning, which leads ineluctably to "let's use up some stuff that is a few days from messy decomposition".
1. Chop up some old garlic, carefully removing the center bits which are sprouting, and also some slightly-withered red onion. Add to skillet with olive oil for gentle frying.
2. Quarter a half-dozen withered but still juicy cherry tomatoes. Reserve for the moment.
3. Step away to do something else for a few minutes. Come back to realize the garlic is now blackened. IT WAS ON LOW HEAT, DAMMIT. Curse a bit and dump in a cup or so of cooked brown rice from last week. Stir it round a bit.
4. Add the tomatoes, and maybe about 1/2 cup of leftover hake from last Thursday. Stir again.
5. Put in a splash of vinho verde because why not?
6. Season with salt, pepper, thyme, and a pinch of herb-blend-for-lamb that
nedlnthred brought back from Istanbul. Let cook a bit more.
7. Eat, accompanied by the last of the vinho verde, and while reading one's favorite translation of the Odyssey.
(Pretty good; in future I'd either make it the all-garlic channel, or go further along the lines of diverse green herbs, thyme and rosemary and maybe a touch of oregano.)
1. Chop up some old garlic, carefully removing the center bits which are sprouting, and also some slightly-withered red onion. Add to skillet with olive oil for gentle frying.
2. Quarter a half-dozen withered but still juicy cherry tomatoes. Reserve for the moment.
3. Step away to do something else for a few minutes. Come back to realize the garlic is now blackened. IT WAS ON LOW HEAT, DAMMIT. Curse a bit and dump in a cup or so of cooked brown rice from last week. Stir it round a bit.
4. Add the tomatoes, and maybe about 1/2 cup of leftover hake from last Thursday. Stir again.
5. Put in a splash of vinho verde because why not?
6. Season with salt, pepper, thyme, and a pinch of herb-blend-for-lamb that
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7. Eat, accompanied by the last of the vinho verde, and while reading one's favorite translation of the Odyssey.
(Pretty good; in future I'd either make it the all-garlic channel, or go further along the lines of diverse green herbs, thyme and rosemary and maybe a touch of oregano.)