#baguetteandbutter

[closedloopcooking]

Thinking back on this favorite interview from @baguetteandbutter - Amanda’s been a fantastic inspiration in self sufficiency. “I bake bread and made yogurt at home. It’s humbling to know you can make something to sustain yourself even if it’s lumpy or it doesn’t hold up to the picture-perfect standard we’re used to seeing in the store.” It doesn’t have to be perfect. We tend to think if it’s not photo worthy, it’s not perfect. A #lowwaste practice is about imperfection and giving yourself time to learn. It’s ok to make something ugly, to make something that tastes terrible. It’s the first step towards making something you like and can share with others.

“The biggest barrier wasn’t so much learning how to preserve, it was really learning how to trust myself. The first time I made yogurt I was terrified I was going to get sick from it. But I realized that I was trusting this larger food system where we really have no idea what’s going on more than I trusted myself.”

Trust that you will figure it out. It will take time, be patient, be kind to yourself. It’s a place to start!

What imperfect dish have you made recently?? #closedloopcooking

[baguetteandbutter]

What's for dinner?

Tonight I made gnocchi for myself. It took forever to do, but it was amazing! Iv'e never made anything "pasta" related so you can only imagine how excited a culinary girl like myself was to cook gnocchi. I didn't have a food mill or potato ricer so I used a cheese grater. It worked, but I definately learned the real game of hot potato.

Until later...

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[baguetteandbutter]

Well it's about that time that I come out of hibernation and start blogging again. It has been a hard working summer and now it has come to a close. I move this weekend and start back in the wonderful world of culinary learning beginning in October. I feel like a little kid in Toy's R Us, except my toys are restaurants and markets undiscovered. I have been a little too excited in packing for my big move, but I found and received some culinary "gifts" I discovered to be very nifty. 

First a metal bench scraper, seems like a DUH moment to any culinary student, but I only had a plastic one until now. I can't wait to use it. Second, 101 things I learned in culinary school book. Something that you don't really need, but hey a cute little joke book on culinary, you can't past that up. Three, Joseph Joseph Triscale folding scale. It's a FOLDING SCALE if I had to speak for all culinary students out there I am sure they are all drooling over this masterpiece as I am. 

Well until next time....see you in the windy city!

[baguetteandbutter]

What's for dinner? Soft shell crab with herb butter & toast.