Same Time, Next Week

Apologies, faithful Gastro-A-Go-Goers – no recipe this week. Turns out moving cross-country takes up a lot of time and energy. Who knew? So many good things happening, but consistent internet access and having all the things arriving at the new place are not among them. Yet. Pro tip, though? Empty apartments have excellent acoustics for singing.

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On deck: a birthday dish to kick off a new decade, as well as some Spanish-inspired cuisine. In the meantime, garnish lovingly and often, and looking forward to hanging out next Thursday!

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California Dreamin’

Big news over here – we are west coast bound! My partner landed an amazing job in San Diego, and after talking it through (insert pat on the back here for neither of us saying “YOLO” once during the decision-making process), we decided to meet this new adventure head-on.

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At this point, I am still a bundle of excitement and nerves. It’s a big change. I’m hoping I find a job that’s great, some people that are equal parts lovely and sarcastic, and that there will be beaucoup opportunities to try out new dining & recipe experiences for the blog. I guess I don’t even know if people eat out there. Don’t they just subsist on avocado, sunshine and ocean breezes?

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The other thing is that moving ain’t cheap. Everything starts adding up so quickly. So, in order to save some dollars this week, I’m turning to a recipe that has never let me down in times of pennies being pinched: Leftovers.

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LEFTOVERS

Ingredients:
  • Remnants of a meal gone by (at least one serving)
  • Parsley for garnish (optional, but classy)
Directions:

1) Give Mint.com the side-eye for being kind of snarky about your current financial status

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2) Open your fridge and say something to the effect of “What have you got for me, sweetheart?” or “I believe in you, magical fridge of food possibilities – let’s do this!”

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3) Find some of your delicious dinner from last night, and decide it’s good enough

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4) Take a second to debate whether to try and recreate it or just eat it cold

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5) Probably just eat it cold – still good!

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