Good morning! Hope you’re all healthy and safe and feeling ok as we approach our seven-week stay-at-home milestone. I started cooking down the fridge to prepare for the next food delivery (coming Sunday) so yesterday’s lunch was more charred broccoli with fried rice (leftover from our curried chickpea dinner) and crushed peanuts; for dinner, we uncovered some homemade enchilada sauce in the freezer so decided to make pinto bean enchiladas and a giant salad. In between I worked on some school volunteer stuff I had been putting off; folded the giant pile of laundry that has been on my bedroom floor for three days; did a Zoom gym class, listened to the second episode of Rabbit Hole, and wound up down my own Little House on the Prairie Youtube Rabbit Hole after reading about the very prescient “Plague” episode. Today, after I press “publish” on this post, I plan to get some actual work done. FYI: There’s a chance I might not be able to post tomorrow (Friday, May 1) but I will be back on Monday. In the meantime, here is your daily PPP…
If you are lucky enough to have access to dumpling rolls (the food delivery service we use sells them), try stuffing them with last week’s “egg roll in a bowl” cabbage filling. (If you happen to have a stash of shredded pork in the freezer, like we did last week, then throw that in there, too!) Just put a little dollop of filling in the center of each square (like above), finger-paint the perimeter of the wrapper with a little water, fold and seal into a triangle shape, then fry in natural oil or steam for about 5 minutes total. Serve with a dipping sauce made of 1/3 cup soy sauce, 2 tablespoons rice wine vinegar, handful minced scallions and a shake of chile flakes.
I mentioned on instagram last week that Andy’s been working his way through Meehan’s Bartender Manual, a gorgeous illustrated book that goes deep on the origin and recipes for every cocktail you’d ever want, from the classic to the contemporary. Every Friday Andy surprises me with a new one and last week was this simple Daiquiri. (The kind “not served from huge alcoholic slush dispensers” says Meehan.) Fresh, lime-y, and (importantly), didn’t call for anything fancier than rum, they were just the thing to kick off the weekend: Shake 2 oz. white rum, .75 oz lime juice, .75 oz simple syrup in a shaker, then fine-strain into a chilled coupe and garnish with a lime wheel. Cheers!
Purpose: A Big Lasagna Party
I realize this blog is in danger of becoming an all-out love letter to Samin Nosrat, but did you guys see that she’s hosting a live “Big Lasagna Party” this Sunday (7pm ET) on NYT Cooking’s instagram? (She wrote about it here.) I am definitely showing up — hope to see you there!
Stay safe, stay home.
The goal of the Project, Pantry, Purpose series to keep us sane, distracted, and connected. Please continue to comment below with suggestions for recipes, projects (for kids and adults), good deeds, donation ideas, stories, movies, games, puzzles. Or just tell me how you’re doing, what your daily routine is, and especially how DALS can help you or people in your community. You can also email me directly at firstname.lastname@example.org.
Welp. I’ve never been on Instagram in my life (even though my 13 year old swears by it) But I’m signing up today so that I can join in the Lasagna Party. It sounds like a blast. I just hope nobody realizes that I’m a total Insta-Newbie
You’ll love it. Follow me when you get there! I’m @dinneralovestory 🙂
Thanks for the daiquiri recipe! Nice departure from our wine, Moscow mule, Negroni, repeat routine. Love your blog! I grew up towards the west side of the county and now live in Larchmont so we sorta switched places…