So much has happened since the last post. Today’s the first day with internet in the new home. Today marks 50 days and counting of staying at home, and while the weather calls me, so many people have been disregarding quarantine that my region is under extended quarantine…so there’s a lot of feelings regarding that. But on to things that bring joy…cooking! Given all things, I’m motivating myself with a list of things to make below. Hopefully I’ll have these up on here in a timely manner…but we shall see (eyes half written Bali and mentally drafted Japan 12 hour trip posts that are still TBD). The current list of cooks are: 

As you can see, recipes that I am making from other places are already linked 🙂 I’m all for sharing. With my love for food, this list helps ground me on how to tackle cooking for the next couple of weeks without feeling boxed in alongside some more standard flavors/gadgets/etc.

Also, the Sourdough starter is a low maintenance way to challenge myself on substituting dry activated yeast with an old world flair. Whether sourdough or “old dough” many cultures around the world have depended on yeast for their food, from steamed bao to Egypitan loaves. If you can’t tell I’ve been listening to “A Taste of the Past” and the Gastroegyptology episode from Ologies…also linked because I will happily share what I nerd out over.

I’ve already made the Miso Mushroom Carbonara and I can tell you, pasta social club really is a gem. The recipe is broken down to be easy to make, but delightful and it has taken everything in my power to not scarf it all down in one go. (It made about 4 servings…also hot take–I cannot stand parsley so I actually garnished with cilantro, technically they are interchangeable but the devil is in the details!) Added perk: this dish gives me the egg whites for Pavlova.

As my pantry lacks semolina flour, I made a minimalist pasta dough that I let rest 30 minutes (after kneading on a floured surface for about 5 minutes) before a hand roll and cut. It resulted in pasta width closer to pappardelle than tagliatelle but was soooo good. So if you have flour to spare, homemade pasta with the carbonara is always worth it. I also have to shout out Fettuccine Feminista who put up with my rudimentary questions on how does one “pasta”.

Pantry Friendly Pasta

-1/2 tsp salt
-1 cup all purpose flour
-1 egg
-3 tbsp water

So three cheers to living up to being a Hungry Wanderlust, traveling in spirit, one dish at a time!