A Well Stocked Pantry

My friend Nicole just sent me this great link: “Fresh Start for a New Year? Let’s Begin in the Kitchen” from the NY Times: Dining Section by The Minimalist, Mark Bittman.  It’s written in a “What’s IN/OUT style” and of course Bittman makes it all sound so easy and graceful.  Though I probably won’t be subscribing to all the methods suggested and at times will most likely take the easy way out (ie: CANNED BEANS!).  I must say I was a bit proud of myself for making homemade stock last night, since that is “IN” versus canned stock which is “OUT”.  HA!  Look, I never really was a cool kid…it’s the little things.

OUT Bouillon cubes or powder, or canned stock.

IN Simmer a carrot, a celery stalk and half an onion in a couple of cups of water for 10 minutes and you’re better off; if you have any chicken scraps, even a half-hour of cooking with those same vegetables will give you something 10 times better than any canned stock.


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One Response to A Well Stocked Pantry

  1. Pingback: Italian Sausage, Lacinato Kale & Cannellini Beans « farm to table

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