Yesterday I took 30 minutes out of my lunchbreak to visit some old friends of mine
I trudged back through paths that felt oh-so-familiar five years ago, to find the blogs I used to spend everyday reading. Like arriving at the station of a brief hometown, I always think more has changed than it has. About a third of those blogs are still in action- the space they occupy has evolved as much as their owners- some of them unrecognisable now. The other two thirds are either abandoned- notices of family commitment or changes in priority- or just one final post that was never intended that way- as the landing spot- the sum total, and that blog's last message.
I've always found the closest I've come to giving up writing online is when I find there's too much to say- when the amount of work needed to bring my online notebook up to date with what I'm seeing/feeling/eating is overwhelming- when it hasn't kept up with the meals that have inspired me, the conversations I've come back to on repetitive bus journeys, the menus where I wish I could try everything. I realised today I'd like to change things a little with Guac, too. I'd like to move away from the idea of a recipe + explanation, which I find quite restrictive- and on to something less formal. Notebooks, scrapbooks and collages have always been my favourite way to record my moods, feelings, processes- and I feel like Guac could benefit from more of this. There's a lot I learn in the inbetween days of posting on here that I think could be as useful as the posts that take me four hours to write (here's looking at you, Paris).
So here's a post that would previously have been looked over- a look at leftovers.
Making the most of leftovers
I live for leftovers. Bar a few stir frys, most vegan food tastes better the next day. I went for work drinks and then cooked for my cousin last week. It involved three trips to the supermarket because I get over-excited like that, so of course there were also a lot of leftovers. Here's what I made: tacos with broad bean hummus, mashed avocado, marinated tofu and red onion, kale and leeks, mango, edamame beans, coriander, basil and pomegranate seeds. There's no recipe that needs to go near this- but it was great.
Top leftover tips include + keeping wraps in the freezer- they can defrost in time if placed next to something cooking on the hob- or in a turned-off oven for one minute before serving up + I try to keep one tin of chickpeas in my cupboard along with at least a portion of brown rice - you can turn most leftovers into a bowl of food with those two. + a sauteed onion nearly always helps +if in doubt, don't overcomplicated flavours- you can always add more but you can't take-away + reheat once and never again baby.