Sunday, March 3, 2013

How I'm eating now.

I gotta say, these 6 weeks of no job have made me revert back to a lot of old food saving habits. I'm baking a lot more, even experimenting which I will say, is not one of those reversions.

One thing I find myself making time and money for is my CSA. I still juice a lot of my greens so I'm not giving that up, and at $40 bi-weekly, I don't think I'll have to. $20 a week for organic fresh veggies is a great deal, so it will stay.

The odd thing about this is that right before I lost my job, I was in a mindset of conservation. I was thinking, 'Okay, now it's time for me to save. I'm not in the mood to buy anything, so all my excess monies will go to saving.' Then boom, fired/laid off, whatever you want to call it.

I'm in a much better place than I was last time I had no job. That's not to say it's not a struggle, but I'm trying to be careful, and ponder what it is I did to get into this situation when when I work as hard as I work. It's exhausting trying and trying and getting nowhere while others who have not had to work nearly as hard as you are flowering. Even playing field my ass.

But I digress...

Behold, the best loaves of bread I've ever made. The trick for these was to leave the dough a bit more tack than I'm comfortable and not to let them rise so much. The bread was light but rich and moist. And perfect for toasting.

I'm using it for a lot of meal leftovers. 

From my CSA I took cherry tomatoes and cooked them with olive oil, 
some onion and chopped up garlic.

I had this as a main dish over rice.

Then with the leftover I toasted some bread and over some 'cheese spread', heated the tomatoes and presto, a lovely lunch.

Cheesy spread you say?

Here it is.
I took 1 1/2 cup of raw cashews and soaked them in warm water for at least an hour.

In a food processor, I took 4 cloves of raw garlic, olive oil, salt/pepper to taste, and one half cup of nutritional yeast flakes. Processed the shit out of it and presto, cheesy spread. 

Add some soy milk if you want to cut the thickness. You might want to add some tofu to knock back the garlic or to make the spread a little less rich. I planned on doing that but my tofu went bad.

It's really good and should last for a good week, if not more refrigerated.

I made this originally to eat over roasted broccoli.