Everyday cooking, a little more measured.
Recipes, handfuls & the occasional measuring jug.
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4 notes from this month, newest first.
When I’m short on ideas, I sketch out the plate first: vegetables, something starchy and a protein ingredient. It’s a handy way to turn a few leftovers into dinner.
Read more of “Building a plate, one section at a time”My “little splash” of milk was different every evening. Here’s the one-bowl version I wrote down, with enough room to change the fruit.
Read more of “Overnight oats, measured”Big bags of nuts and dried fruit are good value, but eating straight from them is a guessing game. On Sunday afternoons I divide one into small jars, and it takes ten minutes.
Read more of “Small jars, big bag: portioning snacks once a week”Rice grows. Everyone knows that, and yet I still manage to cook enough for an army. These are the numbers I finally wrote on a card and taped inside the cupboard door.
Read more of “Rice, dry and cooked: the conversion I keep forgetting”
