Thursday, September 18, 2008

Oh, these sour times




These are troubled times, my friend. I wish I better understood what's happening on Wall Street, but shoot, I spent my college years sneering at the kids in the School of Management. So having failed to make the proper contacts, all I know is that the mortgage crisis has sunk its teeth into any colored collar it can find - white, blue, and anything in between. I can testify that it has certainly affected the restaurant industry. Sales are at a harrowing low every shift I've worked in the last two weeks. All year, in fact, people are eating out less, which as a waitress, I loathe to admit, and as a human, I embrace.

While shopping for my other venture as a personal cook today, I kept the economy in mind as I made my frugal choices. Two tips of the trade: 1) Buy bulk! I visited the Harvest Co-op today and felt like little Laura Ingalls at the general store, in honest awe of all the tantalizing choices and beautiful colors. And 2) Visit your farmer's market! I had an incredibly stressful day, and it's not just the economy, but being at the market amongst all this fresh goodness just lifted my spirits.

And in the interest of frugality, here's what I'm planning on making tomorrow. When you buy the dry goods in bulk, it's cheap cheap cheap!

Fruit-and-Nut Pilaf
1 cup brown rice
2 cups veggie stock or water
1/2 cup roasted almonds and/or pecans
1/4 each slivered dried apricots and raisins
1 tsp olive oil
1 tsp soy sauce

Cook rice according to directions. In the last few minutes of cooking, add dried fruit. Fluff rice and add the nuts. With the heat still on, add oil and stir in gently. Season with soy sauce.

2 comments:

Emma said...

This sounds delicious! How did your lady-employeer like it?

Kevin said...

If you really want to get a stretch out of morels, which I always do, you can use them in that pilaf. Don't ever through them out. You can re-use them again. The morel flavor will go great with the fruit and nut mix.