I’ve been sick. The covid-19 hit hard, but I refuse to let it fill an entire blog post, media is full of covid-19 content, so I’ll just stick to the plan I had with this blog and focus on the frugality – adding a prepper-like shine to it.
I wanted to have loads of flowers, and though I still do, I must admit, that Ive changed my perspective about it a bit. With the world going into a new depression after the virus and the different farm crisises all over the world, I’m worried about the food situation. Two months ago I grew food for fun, now it’s a matter of living and living well in a few months.
I wanted to focus on lettuce and spinach and other fast crops, but now I’ve exchanged seeds and I’m growing more beets, chard, beans of all sorts, more peas than planned, carrots, pumpkins, kale etc. I wanted to have rabbits for eating, but B said NO and didn’t seem interested in discussing the matter.
I’ve built a greenhouse from old plastic bags and twigs, and so far I only need it to stay whole for a month or so, and then the weather should be good enough.
Yup. It is ugly, but the fleece and the plastic (cut from the bottom of an old kids swimming pool) is there to protect from the cold during the night. It works SO well.
That’s it for now. More will come. Right now I need to go dig another bed and take away the grass and roots. It’s hard work, but I love the rewarding feeling I get when I see a new seed sprout and promise me a bit of food in the future.
My son is back home, and we’ve been working hard on getting his life straight again and finally I feel like this is going somewhere positive. I’m trying to settle an agreement with his roomie and since our house is a mess after an entire week of everyone being sick, I’m trying to catch up.
Same goes for the fridge. This frugal thing didn’t really catch on when we were sick, meaning we’ve got plenty of stuff that are almost overdue. So… Without knowing in which direction I wanted to go, I created this horrible mess that tastes… A-MA-ZING! It is soft and perfect for comfort food cravings.
I call it…
PINK PASTA PUDDLE
200g macaroni or pasta
2-3 beetroots in small cubes
3 large carrots in medium cubes
1 leek sliced
Creme fraiche (I had about 3dl leftover)
Salt, pepper, cayenne
Extra: can add ham or pepperoni or left over meats to the dish before the creme fraiche.
1. Boil the pasta Al dente in lightly salted water, drain and put it aside.
2. Start with the beets and frie them about ten minutes while dicing the carrots and then adding them
3. Slice the leeks and frie them too. This is where you’d add the meat if you have some.
4. When the beets and carrots are soft but not mushy, turn down the heat and add the creme fraiche and give it a good stir while seasoning.
5. Finally add the pasta/macaroni and heat it up a bit. Not too high heat or the creme fraiche will maybe become a bit grainy.
I know – this might not be 100% frugal, but I really need to share this basic-recipe with you, because it is sooo good. The idea came along when I had some veggie-leftovers (more specific soft carrots and almost moldy onions) and “accidently” bought way to many canned tomatos, and B just looked at me with “wtf” written across his forehead. The tomatosause is basically this:
canned, chopped tomatoes
carrots – shredded
any other vegetable that makes sense to eat – cut or shredded
herbs like rosemary, thyme, oregano or anything YOU think tastes good
Usually you´d cook it in a big pot, but this one you need to reduce and I find it way easier to do that in a large frying pan, allowing as much steam as possible to leave the dish. If you want to, you can add left -over bacon-grease or bouillon/stock, but remember, that animal products will reduce the durability of the sauce (or any other dish).
In these two jars (500ml each), I had 5 cans (400g each), 10 small carrots, 3 onions and some sellery as well.
I poured into scolded glass and put the lid on immediately, and put it in the fridge. I didn´t know it would “pop” the lid, but I discovered that it did, when I couldn´t open one of them, when I needed it, which means it´s basically air tight.
For the pizzas I used my basic dough with rye, spelt and wheat + an egg or two ( I don´t remember to be honest). I roled out the dough really thin and put the oven om 250C and baked them for about 5-7 minutes, so it wouldn´t get soggy from the sauce. And then the fun began.
This was my topping, and it was amazing – especially due to the sauce and all the flavors I managed to add to it.
jerusalem artichoke (according to google translate)
diced chicken (200g for 4 pizzas – it was “last day of use” )