Deborama’s Kitchen — Some things I made and ate this summer
It’s been an out of control time for me foodwise. I have been meaning to start a food journal but somehow “forgetting” my appointed start date and over and over for about fifteen months. There are repeated themes to what I eat.
* Tuna salads, tuna-pasta salads, tuna “melts”
* Vegetarian skillet combos or grain bowls topped with avocado, or a soft egg or both
* Pan-fried fish, tempeh, or veggie burger accompanied by snacky things (chips or nuts) or salads or cold things (fruit or pickles)
* Smoked salmon and cream cheese open-face with salads or cold things
* Stovetop vegetable stews that are red — either borscht, or something Mediterranean such as ratatouille or minestrone
* Quick curries, either home-made or in packets
* Breakfasts for dinner, such as frittatas, shakshouka, yogurt and oats and fruit parfaits, pancakes or toaster waffles topped with fruit (not all at once!)
This was something I came up with when it was really too hot in my apartment to eat. And definitely too hot to cook. An English muffin toasted, each half spread with cream cheese and topped with a couple of smoked salmon slices. (I have a very low salt diet much of the time, and during a heat wave, I can get somewhat woozy because of it.) In the little blue dish is kimchee and some bread and butter pickles. Also a couple packages of seaweed snacks. The drink is cherry lemonade, made by mixing natural lemonade half and half with pure tart cherry juice. Over ice, which only lasts about 10 minutes, to give you an idea of the heat. I think it was 83 with my single AC running full blast.
In mid-July 2021 I made a purchase from Dream of Wild Health (DoWH.) This is a non-profit Native American urban-based, youth-based food self-sufficiency program. They have a farm in Hugo, MN where food crops are grown by Native American youth and volunteers from sustainable food advocates in the Twin Cities. After feeding the kids and their families, they sell the surplus food in various ways, such as…