I have totally bought groceries this week.
Sure, some of it was the stewing beef for a meal I’m making a friend.
But a lot of it was just being too tired to cook in the evening (and so eating the lovely fried egg sandwiches my wife made for us) and then not packing the yoghurt for lunch.
Which has me looking at why I’m doing this challenge.
I mean, yes, the whole point is to eat through as many preserves as I can swing, and remind myself that I know how to cook Real Food from scratch, so I’m not (I’m NOT, dammit) going to beat myself up for deciding that I’m not willing to starve for this when I can drop $3 and keep me in discount muffins (which I hid in my temporary desk drawer) for the better part of a week.
But it does have me thinking about Voluntary Austerity.
Both in the sense that Ms Sugar talks about in her book about Glamour Magic – where it’s a tool for making deals with gods and a means of upping your own intensity (which gets you Noticed by humans and non-humans alike) and getting clear on your goals. (Uh. I think). And also in the sense of “doing more with less” in order to prove a point, reach a goal, or learn a new habit… which is more what this challenge was about when Erica came up with it, years ago.
Readers? This will come as no surprise to anybody, but: I HATE austerity.
Calamity Jane, over at the Apron Stringz archive, has a whole THING about austerity. I can recognize and respect the goals of using less, being less stuck on the materialistic/treat cycle, being more production-oriented than consumption-oriented. I am those things, most of the time. But I want my “use less stuff” to be pleasurable, rather than a demoralizing grind.
I want to look at my larder and say “Okay, I’m limited to what I’ve got here. Let’s make some magic” rather than “Okay, I’m limited to what I’ve got here. Ugh. This is gonna be so gross…”
Case in point, and part of what got me thinking about this stuff: I have a tendency to hoard food. I look at the pork shoulder in my deep freeze and go “I should save that for later, when we might not be able to get another one” rather than going “I should cook this and make a week+ of delicious stew and stir-fry dinners with the vast quantity of left-overs it’ll generate after the initial braise”.
Which means I “save” the food I want to eat, and aim to try to make stuff that I only sort-of want to eat, just to get rid of the less-tasty stuff first.
Largely because of this tendency, I made the mistake (“mistake”) of cooking whole oats (rather than, say, potatoes) early on in the week. Whole oats are great. They cook in 20 minutes (uh… in theory) and they’re chewy like short grain rice. But they’re a bulk food buy and, like buying brown rice in a big sack, sometimes there’s chaff mixed in with the grain. Either that or they take longer than 20 minutes to really cook through.
Frozen turkey, that I’d cooked and put in the freezer six months ago, cooked with oats, red lentils, carrots, pickled sunchokes, cabbage and a mix of chicken stock and white wine. The flavour was excellent. But the mouth-feel of the oats-and-lentils was AWFUL, and did not improve with time.
I ate that stuff for three days, and I am not happy about it.
Look. I want to be able to make delicious dishes that feature grains and beans heavily. I want to incorporate whole oats into our household diet in at least a semi-significant way, because eating Ancestrally, is both a good way to connect with your beloved dead (especially the ones far back enough that you never knew them in life), AND a good way to give your body what it needs, by eating what YOUR body would have been eating 1000 years ago and learning to get the best out of.
In my case, that means oats & barley, lots of different wild greens (nettles, dandelion, wild grape leaf, plantain, sow thistle, garlic mustard, wild mustard, wild amaranth, garden/sheep sorrel, etc), bread with oats & rye in it (I am totally sticking to wheat though, because I know how to do that reliably), lots of different bramble-berries (red & black currants, raspberries, blackberries, gooseberries, rose-hips, hawthorn berries, and their relatives), kale & turnips, lots of different kinds of meat (everything from fish & shellfish to cattle & pigs, to deer & elk, to rabbit & duck), and tonnes of dairy.
With that in mind (uh… ish), I’ve been cooking with wine and whey this week, as well as lots of frozen kale. Which is the other thing I’ve been reminded of, and am resolving to Do Better At this summer: Frozen greens (and fresh greens) are basically the best thing ever, and I need to be on top of growing them from scratch, and freezing batches of them on the regular.
To that end, I started 17 chard seeds (and 3 snow-pea seeds) in peat pots today. They’re old seeds, but I’m hoping they all germinate. I want to have chard starts already growing when I go out at Beltane to rake over the raised beds and dig out any further quack grass that might have tried to start in the past month.
This week’s menu has not included much of what I had originally planned out, but HAS included:
Home made bread
The above-mentioned turkey-lentils-and-oats casserole
The above-mentioned giant pork roast (the left-overs of which will feature in a lot of next week’s meals, I suspect, as 3/4 of it is in the fridge and ready to be treated like an ingredient)
A chick-pea stew (made, in part, for a friend who’s having a rough go) – which WAS delicious, fyi (Maybe the answer to my problem is to just stick with barley, rather than oats? I’ll try it and see, next week!), and used up a litre of crushed tomatoes.
A beef stew (made, in part, for a different friend who just got out of the hospital) – it was also delicious, albeit a lot spicier than I personally like (My wife was like “This is how food should be!” to-which I responded “My lips are tingling, this is not a good time!”) My friend, however, makes her own hot sauce from carolina reaper peppers (which I gather make Scotch Bonnets look like Jimmy Nardellos), so she’ll probably enjoy it, even if she finds it a little tame. It used up a litre of salsa, too, which was a help.
Home-made yoghurt – I mentioned trying out my instant-pot last week, and the yoghurt function does, indeed, make yoghurt. Very mild yoghurt, with a lot of whey, at the default setting,but still tasty. Will try to culture it for 10 hours instead of 8 next time, but for now I have almost-drinkable yoghurt that, if I think it out with some berry juice (from thawing frozen berries), I basically get “yop”, and it’s lovely. No sweetener required.
We’ll see how next week goes. For now, I think I need to bake a thing – probably a double-batch of rhubarb muffins – so I can bring some to my friend, along with that beef stew and a loaf of bread.
Meliad the Birch Maiden.
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