Ingredients

I’m known for putting together rather eclectic meal combinations from time to time.

Might be my dad’s influence — peanut butter, bananas, some mayo, maybe with a pickle, was one of his favorite “dishes “(so to speak).

One of my lunches this week provides a good example: I found in various places in the fridge…Brussels sprouts, gnocchi, and ground beef from left-over hamburger.  Tossed in in a Tupperware, threw it in my work bag, and away I went.  At lunch time, I heated for two minutes thirty seconds in the microwave at work, voila!  Chow Time.

Crazy?  Well maybe, but it was delicious, and it used left overs in the fridge I felt compelled to gobble up.   This situation also provides some insight on a life approach that goes beyond the kitchen and meal prep.

Access your ingredients, consider your combinations, be creative, “re-purpose” as needed (“hamburger” becomes “ground beef”) make the most of what you have.

I feel like I’m in the Iron Chef competition every time I open the fridge to figure out what to take to work for lunch the next day.

The core skill-set is the same:  base knowledge, open mind, and creativity.

And then?

Well it’s pretty simple. Get some good. Make it tasty.  And what else?  Well of course, teach your kids.

What exactly?

It’s all in how you use the ingredients before you to make a dish, or the best of any situation, and put a little smile on your face.

 

 

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