|Tofu Shortribs with Gingery Mashed Root Vegetables and Seared Dragon Green Beans from The Superfun Tines Vegan Cookbook by Isa Chandra Moskowitz.|
Although I'm now looking at my list of things to make, and I'm down to the more labour intensive recipes. I'm going to pull some more books out and look for some more quick ideas to make on the days I'm working.
I'm buying myself a treat to celebrate the new job, I have my eye on a Le Creuset French Oven, fortunately my favourite kitchenware store still does lay-by so I can pay it off over time rather than spend all the money up front.
In other news, I have spent a lot of the time waiting to commence the new job by having a bit of a clear out. I must admit I was surprised at just how much stuff I had accumulated in my cupboards. The process of parting with it has been painless though.
It's also raised some questions of how to best store things, I acquired extra knives when I went to cookery school, I've acquired unique knives (Japanese style vegetable/light weight Chinese Cook's knives) to try out at home.
While a universal knife block solves the problem of the wider bladed knives, finding a block that holds knives over 20cm in length is more problematic. Maybe it can live in my knife case, along with my boning knife which I have no use for at home what so ever. I'm not ready to give that dream up yet, my knife case is still packed, my uniforms are washed and ready to wear, just in case. Never know when opportunity might knock.