In today’s Receipt, a 31-year-old organic farmer in rural Maine earning $30,000 a year (her compensation also includes free produce, milk, and half a pig) cooks all of her meals with ingredients from the farm.
), a little hot mustard , and some nutmeg . I strain the pasta and add it to the sauce. Meanwhile, I put two hot dogs into a skillet with a little olive oil. Next to them I throw in some kale to wilt down. Once the hot dogs are heated up, I cut them into pieces and mix them in with the macaroni and cheese. A classic. I pour it all into a bowl and top it with the kale. Sometimes you just want a comfort meal, and this definitely does it. It tastes gooey, warm, savory, and salty.
I also soft-boil two eggs and sauté the last of my kale in a skillet with olive oil and salt. Once I peel the eggs, I nest them into the kale I’ve already placed in a bowl, split them open, and add pepper. When I was little my mom used to make soft-boiled eggs and then crumble crackers over the top for me, so I do that today too. The eggs are done perfectly—just a little runny in the center. I love the char I got on the kale, but I over-salted it a little.
After about six hours , I shape it into a boule, place it in a banneton basket to keep the shape, and let it rest in the fridge overnight.After many days of leftovers, I decide it’s time to throw another player into the leftovers game. I have a few bags of spinach in the fridge and decide to make a crustless spinach quiche. This is a go-to in my rotation, since it can also be eaten for breakfast, and tastes pretty good cold.
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