What do you do with the pickled carrot/jalapeño you often get with a burrito? I know I usually forget about it while I wolf down the whole burrito, then find myself overfull, with an extra baggie pickled veggies.
One of my favorite uses for them is to make a very quick slaw–just chop the carrots, as much of the jalapeño as you want for spice, and toss with shredded cabbage and a bit of buttermilk, olive oil, and freshly ground pepper. It’s a perfectly refreshing lunch salad, with more complexity than the quick cutting short ingredient list might suggest.
To make it more of a meal add avocado, nuts, or chicken, or some combo therof, or just eat it before you order another burrito, so that you’ll be fuller, with better nutrition, so you’ll only snarf half this time.
Well, it has been a while, but I might as well get back on the internet, since I have a lot of work and responsibilities to avoid. I just came back from visiting my family over the Xmas holiday with an offer pending on a cute California bungalow in Oakland and a big, messy, lived in apartment. Thoughts of handing nearly all my money over as a downpayment and having to pack all my stuff up to move have forced me to do something I should have done a long time ago–rely solely on the food items I’ve hoarded until they run out or a month, whichever is longer (I’m betting on the month). I’ll save money and space for the next month making for an easier move physically and financially. I don’t think it will be too much of a sacrifice for the first week, but I am considering allowing a $2/week vegetable budget since I started fairly deep in the hole on fresh vegetables, as I just returned after 10 day away. Maybe I’ll just allow foraging (which does include my winter garden). And I will be allowed meals out for social reasons, but not convenience.
And so, in print, is my plan to turn my life into a Chopped + Hoarders show.