Quick, what protein can be a course, a spice, or a garnish, and instantly adds visceral, mouthwatering deliciousness to whatever dish it is applied to?
If you answered ‘bottarga’: What are you doing here? How did you even find this website? You should first instruct your butler to alert your house staff to the existence of this blog, then click your diamond-encrusted mouse on this here link. I expect you’ll be much more comfortable there. Continue reading
My Girl is doing a Freezer Meal Swap™ with her friends.
First of all, I want the world to know that I have an awesome wife who thinks of an idea, puts the plan into action, organizes people, and produces a result, which is in this case several weeks’ worth of delicious meals for our ≈$80 investment. Continue reading
It’s getting colder, and the trees are putting on their fiery autumnal finery, and children and adults alike are coming home from work and school with rosy cheeks and eager smiles. They know what they want.
And why shouldn’t they? Casseroles are perfect comfort foods, the ingredients themselves lazily spilling over one another in an indolent dog pile of savory goodness. Continue reading
Remember how I vowed to toss one thing a week? Yeah, that’s over. Not even a week in, and I’m done.
Instead, I’m throwing it all out.
Almost everything, at least. All the spices but salt. Cook pans and skillets and glass casseroles; it’s all going. I’m keeping a bare minimum of cookware and prep tools.
What I want to have available is a listing of THE ESSENTIALS. Something that a student, or someone just going out on their own, can acquire and feel safe in the knowledge that they do not need anything else to have an armed and FULLY OPERATIONAL battle sta… er, kitchen. Continue reading
Back to basics.
The world is big and complicated.
Or do we just make it that way?
I want to be a simple man. I want to escape from the complication and stress of the modern world. The kitchen is a prime example of technology, cultural conventions, and commercialism making mess and stress where there is no need.
My kitchen contains more tools than I know what to do with. I have a cabinet full of spices I used once, and never again. My fridge is stuffed with leftovers of meals I didn’t love enough to eat again. Utensils, appliances, containers, and ingredients stack up in the kitchen, unneeded and unused. With each item added to the kitchen pile, another layer of stress stretches over the psyche. And these are all tools advertised as making life EASIER.
Milk. So white. So pure and clean. What better way to begin this deranged culinary experiganza than by taking such a wholesome staple and infecting it with random cultures until it is a seething mass of uncontrolled bacterial growth?
This is not nearly so mad as it might seem. Do you like yogurt? That’s milk, cultured with bacteria. Sour cream? Cream, infected. Commercial examples of these products also contain all sorts of unnecessary thickeners and gums, but with fresh products that you make yourself, there is absolutely no need for these things. Continue reading
So I am starting this blog to document my quest to feed myself and my My Girl in a cheap, timely, simple, and healthy manner. I will be covering things like how to make food last longer in the fridge to decrease waste, what a cheap n’ healthy grocery cart looks like, tools of the frugal kitchen, and maybe a few of the actual recipes that me and M.G. use in the Feral household.
You may notice that there is a distinctly Paleo slant to much of the food here. MG and I try to cut out grains and beans and such out of most of our diet because, out of the stuff we’ve tried, it makes us feel better. Less bloated, more energetic, etc. I am not starting this blog as an advocate of Paleo diet and lifestyle, although a version of it has worked well for us so far. Our version is kind of a ‘lazy Paleo’ that might include a sandwich or a slice of pizza with friends occasionally, and definitely includes cheese [and, as you will see, other cultured milk products]. We do it this way because it has worked for us so far. Continue reading