Afternoon rolled around, my tum started growling, and I had to begin thinking about lunch for today — and for the rest of the week! After running through a quick inventory of yesterday’s purchases and my already-existing stash of leftovers, I gathered a number of things together.
Clockwise from top left: one cup cooked pork (saved and frozen after a work party six weeks ago!), Dominican rice (from the same party!) + cooked pearled barley (from mom) + sofrito sauce (from coworker Inginia), Jack D BBQ sauce (I would have made some myself, but this was sitting so tantalizingly on the fridge door), two-thirds head of cabbage (yesterday’s groceries), three cups cooked Great Northern beans (from a bag of dried beans I got at the farmers’ market last spring), and one cup chopped grape tomatoes (yesterday’s groceries):
I thinly chopped the cabbage, steamed it, and mixed half of it with the beans, tomatoes, pork, 1/2 cup BBQ sauce, garlic, sea salt, freshly ground black pepper, and two Tbsp chicken stock. Then, I simmered everything in a loosely-covered pot so the flavors could mingle:
I mixed the rice and barley combo with the other half of the steamed cabbage and added s&p and a tsp of minced chipotle chiles in adobo sauce:
The quantities worked out perfectly: pork & beans made six 3/4 cup servings, and the sofrito grain blend made six 1/2 cup servings.
Today’s lunch with dramatic mood lighting:
Between the Jack Daniels BBQ sauce and the teacup and saucer, this meal is practically exploding with class, don’t you think?
And for dessert, a half cup of cantaloupe (I sprinkled on some nutmeg after the picture — soooo happy to have nutmeg again!):
In true teatime fashion, I didn’t sit down to this lunch until about 3:30 or 4, so dinner will probably be something snackier and dessertier — can’t wait!