Rubbishy Cookery

  Wow—today is not only the 50th rubbishy post, but also the Winter Solstice, and where I live, the first winter storm (a nor’ easter, no less!) of the year! Let’s get cosy and make a warm pot of Tuscan soup! Ingredients: What you’ll notice in the photo above is the great deal on ground turkey—enjoy today, 50% off! What a deal! What you may not notice in the photo above is that the fresh kale was harvested from my backyard garden just hours before the storm started.  Imagine—a December harvest of kale! And half price ground turkey! I feel hashtag blessed. Directions: Start by mixing ingredients for the turkey meatballs: ground turkey, a generous handful or two of quick cook rolled oats, 1-2 tablespoons-ish each of garlic powder, onion powder, dried thyme, dried basil, not pictured but assumed S&P, and a really good amount of finely grated Parmesan cheese. Mix it all up with your hands and add more oats if necessary to get a good texture, i.e., one in which to form meatball...

  This is a recipe that uses not one, but two (2!) types of canned fish! Ingredients: Missing from the above photo, but should usually be assumed: salt and pepper. Also missing and a last minute optional addition: Directions: You’ve probably heard that kale needs to be massaged with oil for salads in order to soften the tough leathery leaves. We’re going to be extra frugal and massage our kale (which is coming from the late fall backyard garden crop today, harvested in the dark cold rain) with the fishy olive oil with which our canned tuna is packaged.  Here is a picture of pre-massaged kale: Add that tuna olive oil: Get in there with both hands and massage! Then you’ll have nice tender oily kale: Nice! Meanwhile, in a little dish, squish up a clove of garlic and add some salt to let the garlic mellow and soften for a minute or two: Add an anchovy: Mash them up together: Add some squeezed fresh lemon juice and a few squirts of Worcestershire sauce: Mix it all up and add a good...