5 Comments

Great post! Another cheat that makes basically everything better is whenever you have something that has a lot of water, throw a bouillon cube in it. For example, this morning I made some tomato sauce by first putting a beef bouillon cube, some dried herbs (thyme, oregano), some dried powdered garlic and the usual salt/pepper in a mixing bowl, add a bit of boiling water, wait a bit for the herbs to infuse (it's morally a tea), mix/smash with a fork until smooth, add concentrated tomato paste, mix until smooth, add a jar of store bought tomato sauce, mix, add a carton of tomato purée, mix, taste, adjust for salt. It's way better and cheaper by weight than just the store bought stuff alone and takes a few minutes to make compared to "real" tomato sauce (you can make this while the pasta cook).

Other usages of bouillon: vegetable stock with the water for pasta/rice/lentils, any stock when adding lots of water to the cooked vegetables at the end of a soup.

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Best substack post I’ve read in weeks.

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I made the compound butter with herbs and citrus we had around and everyone loved it ty

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Jan 4, 2023
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what are the meals 👀

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Jan 5, 2023
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sounds tasty, you're prolly doing better than most ppl & have a foundation for doing better still

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