We interrupt, again, our usual financial commentary and advice, to bring you a lifestyle post, in which we demonstrate how all the pieces fit together, foodwise.
We begin with a desire to make some more naturally-leavened bread, using our own starter that has been parked in the back of the fridge for a couple of months. Thanks to the wonderful Maggie Glezer, whose book “A Blessing of Bread” is a mainstay in our kitchen, we’ve finally had success making and using starter.
She gives step-by-step instructions in how to create your own starter from scratch (no yeast!) and keep it going forever. The only problem is that to get the starter started and during refreshing it for a new bake, the baker is instructed to throw out most of the existing starter. We, as a child of World War II, simply cannot throw food out. What to do?
We turn to our other mainstay: Alaska Sourdough, (c) 1976, by Ruth Allman. Mrs. Allman’s sourdough is a liquid starter rather than Glezer’s stiff starter. Allman’s starter is great, but it needs constant attention, great if you use it every other day or so, but for long periods of rest Glezer’s is the way to go.
When we refresh our Glezer starter, we add one cup of water and one cup of flour to the stuff we were supposed to throw out. The next morning, presto!, there’s a rich bubbling batter ready for use in any of Allman’s recipes, though usually we just whip up a batch of sourdough pancakes. Which is what we did yesterday.
Yum! Pancakes for breakfast… and dinner… and still three left over. What to do?
In the meantime, we returned to Glezer’s Blessing, and made some Churek, one of our regular breads. This is a Sephardic Shabbat bread that can be made with yeast or starter. It is rich, beautiful and delicious, as you can see even in this poor example on the left. Instead of two loaves we made three, so this is rather small.
The beautiful glaze was made with an egg and bit of water, then sprinkled on toasted sesame and poppy seeds. There was egg left over after the glazing. What to do?
It’s morning now, time for breakfast. We solved all the leftover problems with the following creation:
Re-heat remaining pancakes, pour egg into hot skillet to make small, flat omelet which went on top. Hmmm, too skimpy. How about frying that half-tomato in some olive oil? While it was cooking, we put a few tablespoons of large curd cottage cheese on the egg/pancake stack, sprinkled with Italian seasoning and… sudden brainstorm: Tapatio Hot Sauce! If we’d had olives, we probably would have put some on, too.
So, a great breakfast out of leftovers. Investment lesson? Don’t throw anything away, you can almost always find another use for it. This is how you accumulate wealth – by not wasting what you have.