For me, this new month of October is so full of awesomeness that I don't even know what to do with myself. First of all, tomorrow is my first day of culinary school. I am giddy with excitement and might be up late tonight. After years of teaching school, I forgot what it's like to be on the student end of the business, having no idea of what is in store for me. It's a wild feeling, like sitting on a surfboard anticipating a really gorgeous and gnarly wave.
The other excitement in October is the Opportunity To Be A Better Person. With Unprocessed October we get to eat healthier, greener, and probably cheaper. I've made a good menu. And by good, I also mean that I took seasonality into account, along with keeping everything as local as possible.
Wow. I am (and probably you are) wondering: when school starts, am I going to be able to be this intentional anymore? That's one of the great things about Seattle Culinary Academy, though. Their mission includes sustainable practices. These people walk their talk. So hopefully, it will be a breeze to walk right alongside them and feed the family well in the meantime! This is what I'm hoping for, and I'll definitely keep you posted. Green, healthy, frugal, busy? What has to give? Does anything?
One sustainable practice, of course, is to avoid wasting food. Here's where the leftover pork chops come in. On Friday I tried a new recipe for spice-crusted pork chops that had an intriguing-sounding combination of spices. I will not share this recipe with you, because it was, in a word, gross. Did the recipe writer even taste this dish? Ever? It reminded me of a potluck, where you put too many different flavors on your plate, and, while chatting and plate-balancing, you accidentally take a bite of several people's contributions at once. Hmm. I detect notes of kitchen sink.
Meanwhile, though, I had a couple pounds of good pork that had been cooked and crusted within this gross-kitchen-sink combo. What to do?
Sunday night I tackled the problem with pork fried rice. I trimmed the outer layer off the pork, sliced it thinly, and sauteed it on high heat with onions, garlic, ginger, soy sauce, mixed veggies and a batch of cooked rice. At the end, I added a couple of beaten eggs and stirred them in, frying everything some more. The secret to good fried rice is to not stir too much. The crusty bits are mighty fine, especially after you add the egg.
After dinner I realized that I had not used all the pork. "Are you kidding me?" I asked the tupperware dish. Tupperware does not kid. Having used all my big containers to freeze items for Unprocessed October, I had split the large pork chops in two small, unfunny containers.
So, tonight I trimmed the pork outsides again, rinsed them off, and really shredded them up. I threw the bits in a slow cooker and added my mom's barbeque sauce. With a few hours of cooking, a Tall Grass Bakery baguette, and salad greens from our garden, suddenly we were living large and not eating gross leftovers.
So. What to do with leftover porkchops? In a nutshell, cover the previous flavors with strong elements like soy sauce and barbeque sauce. Feel grateful and don't waste stuff.