15 October 2020: Orecchiette with Broccoli and Anchovies
One of the things that quarantining during the pandemic has done for some of us is to make us less careless while shopping for food and more conscious of using every scrap without wasting it. As grocery bills have soared in the last few months, straining budgets that were already being challenged, it's a sharp reminder that all food is precious and ought never to be taken for granted.
Still, with only two of us in the house, unless I've made a large batch of soup, stew, or something like country-style steak (which is usually better the second day anyway), our leftovers tend to be a dab of this and a dribble of that—barely enough for a single serving, let alone two. Read More