After Easter there is a plethora of goodies in the refrigerator. The blessings of not only having enough to eat, but more than enough (witness my weight problem and perhaps yours, too)… are beautiful if sometimes embarrassing. “An embarrassment of riches” is what it’s called, I think. Others might use the pejorative meme, “First world problems.” I choose to be grateful, but careful. Full of breath, but conservative in the best sense of the word. In a country where 30- 40% of our food is discarded, but
48.8 million Americans—including 16.2 million children— live in households that lack the means to get enough nutritious food on a regular basis. As a result, they struggle with hunger at some time during the year.
(No Kid Hungry dot org)
you can see why a food blogger would think twice before cooking, eating, or posting anything at all. There are moments I’m shifty-eyed and clench-jawed just thinking of recipes that discuss things like the quality of certain cheeses or chocolates that easily set one back $25 a pound. Add in to this mix the concepts revolving around our fascination with being thin (witness the folks in magazines or on tv) and a faithful, earth-loving person begins to be more than confused.
earth day ideas for earth-loving cooks
There are many things we can do, and you’re likely aware of quite a few, but for those of us who are comfortably set for house and home, food and clothing, we can share all we can and use all we can wisely. We can donate a few bucks a month to the local food shelter, the World Food Programme or No Kid Hungry. We can use less water, walk more, eat less meat or simply eat more plant-based foods. We can use fabric napkins and buy a couple of dozen white bar towels to use instead of quite so many paper towels. Pick a cause that speaks to you (clean water, better air quality, etc.) and write letters or emails. Study up on climate change and hunger here. Donate to the crisis in the Central African Republic (C.A.R.) here. For a list of 10 great things to do right here and now, read here.
Do what you can, with what you have, where you are. Theodore Roosevelt
(below: Miss Gab wondering if SHE’LL get to make good use of any leftovers.)
But in the meantime, you can do this: use up your Easter or Passover leftovers, though admittedly they might not be identical. Just use what you already have. Don’t throw them in a plastic bag and send them to the landfill. Don’t pitch them down the garbage disposal. Put them in someone’s stomach. If there’s too much, invite a few folks over to share, or take a big plateful in to the office. In fact, you can make this just decadent meal that’s good for breakfast, lunch, or dinner if you still have boiled eggs, ham scraps, leftover fresh vegetables, and a little dip or dressing. Try this:
EGG AND HAM SANDWICH WITH GREEK GODDESS DIP AND RADISH SALAD
- Heat a skillet over medium flame with a teaspoon of butter or olive oil. Place the halves of an English muffin in the pan facing down, along with a few thin slices or slivers of Easter ham. Let all of it cook 3-4 minutes or until everything gets a little crispy. Remove muffins to a plate and top with 2 leftover boiled, peeled, and sliced Easter eggs, along with the ham.
- In the meantime, slice up some of the vegetables from your holiday veggie tray or salad– I liked a lot of radishes with some zucchini, yellow peppers, and cherry tomatoes–and put them on the plate. (About a cup total or however many you’d like.) Give them a few grains of salt and pepper on top and splash with a little sherry (or other) vinegar.
- Drizzle the sandwich and/or salad with Greek Goddess Dip (Melissa Clark– A Good Appetite @NYT) or other dressing or dip you still have in that little container in the fridge. Eat warm or at room temperature.
Sing a new song; make something fresh with your leftovers,