As Featured in whatcanwedonow.wordpress.com, My blog about proactive lifestyle:
One of the largest problems in our society that lends itself to creating more problems is an idea really.
It’s the idea that every meal needs to be different, new, and exiting. Perhaps this is a reactionary movement to the overall repetitious and monotonous nature of the majority of people’s work schedules, and life patterns in general. With this, come the promise of new and improved, next year’s model, and a guarantee that you can come along. You can even learn how to make new and exciting dishes 24 hours a day on a cable network, and be titillated and perhaps inspired to do the same by our modern culinary gladiators.
But here’s the show that I want to see. “Iron Chef Leftovers”
Tonight’s secret ingredient is “Rice that dried out in the cooker last night”. Overcooked dry rice. Exiting isn’t it. It is to me. Because it represents an opportunity to make good from bad. So in this. We learn that bad was never really bad. We only saw it that way. This is the point of this blog. What we can do now has nothing to do with a label, boycott, or petition. It has everything to do with our lives RIGHT NOW and our perception of them. When your mom made that awesome taco salad with the Doritos all crumbled up for your birthday party, she wasn’t trying to poison you. She probably didn’t even know about MSG.
So we learn a little about ingredients, about what really goes into our food. And we throw away Mom’s outdated poison recipes. I propose that the “new” mentality about food quality is poison.
The cooks of yesteryear, which to me was an evolution of depression-era homemakers, knew how to make good out of bad. They knew how to make coffee out of roots on the roadside, and how to make rations last a long time. The problem we have in our perceptions today is that we view resourcefulness as poverty consciousness. I spoke to a person who told me that their CSA was too much for them and they ended up composting most of it after it spoiled.
Wow. That really got me. That one fact showed me where this food revolution was going.
Absolutely nowhere. What good was this farm produce in the hands of someone who could barely make a salad yet alone freeze or put up vegetables for the winter. They obviously had been interested in doing the right thing, but perhaps out of a drive for acceptance, or some sort of socially redeeming bragging rights? I’m not sure. At least the farmer got the money, anyway. But that’s not good enough.
We need to put resourcefulness back in our cupboards. The key to resourcefulness is desire. You have to want to make the best out of something. That’s where the energy come from that you are replacing. So in essence, when you are resuscitating leftovers, you are transfusing your energy into them. That’s how it’s done, believe it or not.
The following is a recipe that my wonderful partner makes for our family out of my leftover sushi rice. It’s kind of like a pass-off, or an assist in basketball. I lay it out for her to play it out. It’s altogether beautiful, like the more people that stir a sauce, the better it is. Gee willies, I don’t wonder why….
Breakfast Rice Porridge
4 cups of leftover dried-out sushi rice, basmati, or brown rice
2 cups milk, rice milk, tea, or whatever liquid you want
¼ cup maple syrup, brown sugar, molasses, honey, or agave or whatever you want
¼ cup ground flax meal, protein shake, or whatever hidden healthy thing you’d like to disguise from kids
Grated fresh cinnamon to taste
Put the rice in a pot. Add liquid and everything else. Slowly heat and stir. Serve in bowls. Grate some fresh cinnamon on it. Be happy you have food to eat. Then eat it up, yum….
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