Despite a number of setbacks and the giant stress-tastrophe that is moving, we made it to Boston. And I started a new job (well, three, sort of, if you count having to learn the various protocols in three different hospitals…). And we hosted my family for Christmas. Whew!
Despite all of this craziness and the enormous “to do” list for our new apartment, we’re so happy. It is so obvious to both of us that we needed this change, and our stress level is already much reduced when compared to NYC levels. Doug is still looking for work but he has had a number of interviews and we both feel like a breakthrough is just around the corner.
I have been taking advantage of my big, beautiful new kitchen which made Christmas dinner possible and has me falling in love with cooking all over again. Since my family left we’ve had a major leftover issue which has turned into a fun challenge.
This quinoa scramble was probably my favorite leftover creation so far. Quinoa and eggs are a match made in heaven, and there was just enough salami leftover to give it all some kick.
- Leftover egg whites (from crème brûlée)
- Spicy peppered salami (from Christmas hors d’ouvres)
- Smoked gouda (from New Year’s stuffed mushrooms)
- Quinoa (from quinoa & spinach with pesto)
- Kale (from Icky’s dinner!)
We’ve also made use of soups to revive some of our fridge stock:
- V8 juice (from christmas Caesars, we drank all the Clamato!)
- Carrots & celery (from holiday crudités)
- Cabbage from freezer (leftover from other soups)
- Spinach (from quinoa & spinach with pesto)
- Withered grape tomatoes (from lunch salads)
And, with our leftover ham, we made some awesome split pea soup. One of my goals for 2013 is to be more conscious of reducing food waste, and I’m off to a great start!
Things are far from “normal” at home, but I’m looking forward to coming around here more often! See you soon!