More Eats from Less by Angela Bell

Note: Here’s where to listen to this as a audio/podcast version.

Do you adore lyrical, thoughtful novels? I want to meet you! Thank you, blogosphere, for introducing me to blogger Angela Bell who I met through her love of books (especially given how I’m writing my own novels). Self-described as, “New England-born, Pennsylvania raised, and 100% Italian-American,” Angela’s posts are filled with intelligence. My favorite line of hers is, “While time marches on, life around you, if you allow it to, also becomes more interesting, more stimulating, and even a tad freer… and age, in fact, matters less and less.”

Here Angela teaches us how everyday forgotten abundance can be diverted from landfills and nourish us…

Blogger Angela Bell.

Making the Most of Stems and Scraps by Angela Bell

My daughter Emily is a Culinary Institute of America graduate with a nutrition certification from a Cornell program. She points out that if this (COVID19) confinement continues, we may have to learn to make better use of what we have. Recognizing that everyone is overwhelmed and probably worried about managing the household food right now, she and I had the following conversation.

Me: Can you give us some ideas for using our kitchen scraps?

Emily: Soup! If you have broccoli or cauliflower stems, dice them, add onion if you have it, and sweat in fat — oil, butter, rendered chicken fat, or bacon fat — over medium heat. When they’re soft, dust with flour and add chicken or vegetable stock. Stir to thicken, season, and puree. You’ve now made a classic French soup from kitchen scraps.

Angela performs alchemy on scraps to achieve epicurean delights.

Me: You taught me to do this with whole broccoli and chicken stock. It’s delicious—a creamy soup without the cream.

Emily: You can make a vegetable stock with any vegetables or vegetable scraps you have on hand, or make a chicken or beef stock with bones leftover from a roast. The longer you simmer the stock, the more collagen you’ll extract. Collagen adds body and may have health benefits. Add vegetable scraps to the pot with the bones, cover with water, simmer for about two hours, strain, and season. Roast chicken or turkey carcasses make great stock, as do bones from beef roasts and fish bones for fish stock. Add that meat “jelly” in the bottom of the roasting pan, too—that’s pure collagen. If you have a pork bone, just throw it in with a pot of beans or a pot of spaghetti sauce, rather than make stock with it.

Me: If I don’t have time to make stock from a roast chicken carcass, I freeze it. All the flavor in the roast chicken, from the herbs or vegetables, roasted it with transfers to the stock. I add water and let the slow cooker do the rest, then strain when it’s done, cool, and use or freeze.

Ice cube trays are handy for freezing pesto and stock.

Me: You mentioned using bacon fat.

Emily: Save rendered bacon fat after cooling and straining, and use in place of olive oil or butter. It adds so much flavor! If you’re making soup or a stew, you can sauté anything that’s going into it in bacon fat first. This is another classical French technique. Refrigerate rendered fat and use within two weeks, or freeze.

Me: What else can we do with stock?

Emily: If we get to a point where we can’t get meat because of supply chain interruptions, we’ll appreciate having stock and rendered fats on hand for flavor. You can cook rice in it, add it to beans, use it to flavor sauce or gravy. I freeze stock in ice cube trays in case I want to deglaze a pan or thin out a sauce.

Me: Some of us have loaded up on fresh vegetables, perhaps more than we can use. How can we prevent waste?

Emily: If you have vegetables ready to expire, blanch, and freeze them. Some, like carrots or green peppers, can be sliced and frozen raw. For best results with vegetables that don’t freeze well, like celery or escarole, prepare a dish and freeze that. You can also make pestos. If you have a bunch of a particular herb, purée it in the blender or food processor, along with the flavorings or ingredients you like, and freeze in ice cube trays. You may want to add a bit of oil to facilitate this. Enjoy over pasta or add to other dishes for flavor.

Vegetable soup is a great way to use up miscellaneous vegetables. The key is not to overcook the vegetables. I sweat them until they’re about half cooked, then add the liquid and simmer just until they’re done. Use water if you don’t have stock—just season it well. You can add shredded leftover meat, rice, pasta, beans, whole grains like farro or bulgur.

When you’re going through the refrigerator or freezer, use a first in/first out mentality. Before buying food, think about using something from the freezer to free up space.

Me: I’ve promised myself I’m going to use up what I have on hand.

Emily: It’s going to take some planning and thought to prevent waste. That might mean taking a look every other day at your fresh fruits and veggies, then deciding to bake some apples or juice some lemons, or make a soup and freeze half of it.

Me: If you’re blessed to be healthy and practice good personal and kitchen hygiene, you can always leave a care package on a neighbor’s doorstep.

Emily: Absolutely, and if you’re experiencing food scarcity for financial reasons or an inability to get to the store, there are programs now to address that. Check with your municipality to see what is available in your area.

Here’s a longer version of this post at Angela’s site.

What are your tips for getting more out of less?

Plea + Solution for Food Sellers

My dear blog reader, if you or anyone you know agrees with the letter below, won’t you please share it, hashtag it, copy/paste it, add your name to it, and do whatever you like to get the basic sentiment out there? (And read on for an additional message to you that follows it.)

Dear Trader Joe’s, as well as other grocery stores and processed food manufacturers,

Food, glorious food! I love your stuff, and I adore it all the better when you sell it in containers that are healthy and easy to re-use.

Rather than cans and near-impossible-to-recycle (let alone repurpose) plastic vacuum-sealed boxes, sell us stuff in containers like these!…

Something delish…
Tastes better when it’s in something useful…
Like how this keeps a snack fresh!

Here’s the kind of jars I love best — think healthy, easy-to-clean, and uniform in which to store my beans, grains, flour, pasta, and such:

  • Straight-sided and where I can easily reach in wash clear down to the bottom.
  • Labels that require just a quick soak to remove.
  • Better yet, no labels at all, as in the case of the adorable drinking glasses illustrated after this letter — how sublime that the Welch’s name appears only in fine print!
  • Interchangeable sizes and lids would be extra classy!

The mustard sauce in the photo is great — and is all the better for the jar!

Yours truly,

da-AL — a customer who I doubt is alone

P.S. Don’t think you can get away with overpricing products with super-cute holiday gift-type containers and expect us to think you’ve done anyone a favor.

Back to you my dear cyberland friend,

As you can guess from above, I’m asking businesses to go beyond using less plastic. It’s lovely when grocers sell us food in glass jars. Let’s encourage them to take it up a gazillion notches by doing something that’ll benefit us while making us more loyal to them!

I hope you’ll share this with anyone who’s as upset as I am with how impossible it is to get away from plastic. Share this with individuals as well as with businesses. Even small gestures can go a long way when they’re multiplied. As consumers, our wallets wield immense power.

Every time I turn around, I read more scary stuff about how corrosive plastics are to our bodies, and downright catastrophic to the environment. There may have been a time when we deluded ourselves that plastic was better than glass, but these days, we know better.

When I was small, my family ate Welch’s jam. Why? Sure, it was tasty, and we needed something not too expensive for our toast — but with all the jams out there, Welch’s outsmarted the others! Theirs was in glass jars meant to be repurposed into drinking glasses! Customers wanted to collect the cute freebies while getting decent jams at the same time.

In the stone-age, harhar, jam came in these. They were great to drink out of and made shoppers want to go buy more to collect them!

Win-win joy here, there, everywhere!! Pardon me while I do a little jig at the keyboard! Why the heck don’t all stores and all brands continue to do something like what I described?

For crafty readers and those of us who enjoy looking at stuff we’ll never do — here and here and here and here and here and here and here are some links. Key search words: repurpose and up-cycle.

Do you know an easy way to help stem the tide of plastic?

Wash instead of throw away by Stella, oh, Stella

Facial dabbers with a holder for them are easy to make!

Making beautiful, useful things out of stuff that would otherwise get tossed does everyone a favor! Birgit, originally from Germany, blogs in both English and German from Denmark about everything from nature and cooking to gardening and books. On her Youtube channel, she plays music with her husband and shows us beautiful outdoor sights like this one (watch to the end to get a glimpse of her lovely smile). Read on for how to turn old towels into new makeup removers — and even how to crochet a holder that can be used to machine-wash them…

Stella, oh, Stella

Diese Idee habe ich von Youtube, ich weiss leider nicht mehr, von welchem Kanal. Es ging darum, dass man als Frau oft viel Watte benutzt zum Abschminken, Gesichtswasser auftragen etc.

… This idea I found on Youtube. I don’t remember on which channel, unfortunately. It was about all the little cotton-wool balls that women often use to remove makeup or to put on facial tonic.

Anstatt nun Watte zu benutzen, die man hinterher wegwirft, hatte jemand die grossartige Idee, runde Pads aus Baumwollgarn zu häkeln, die man waschen kann.

… Instead of using cotton-wool, which one throws away after use, somebody had the great idea, to crochet little dabbers of cotton-wool yarn.

Da ich aber welche hier und jetzt benötige, habe ich ein altes Handtuch, das ich nicht mehr benutze, von dem ich mich aber nicht trennen kann, weil es von so guter Qualität ist, auch wenn es jetzt einige…

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Costa Rica: Arenal Volcano, La Fortuna, Plus Videos

Volcanos, waterfalls, and sheer fun abound in Costa Rica.

Arenal Volcano
Arenal Volcano

Hum a little tune as you watch these fast motion photos.

Learn more about Costa Rica here and here.