I have been trying to write my final post for #eaton30 since last night. (Confused, go to @runningwithtweezers to learn more.)
I wanted to write something poetic but the truth is just too ugly. Here it is plain and simple—I am damn thankful that I don’t have to choose between feeding myself and my daughter, that I always have food in my pantry, that I have never worried about where my next meal will come from. I can't imagine what it is like to look into your child's eyes and tell her there is nothing to eat. I can't imagine how hard you must need to hold them against you when their bellies are growling in hunger. And, it is a cruel injustice in this world that some of us are lucky enough to get to spend time elevating food to joy and extravagance while some don’t even get to use it for sustenance. With the jobless recovery, it will be a long winter in America (globally too); consider donating to your local food bank.
If you are dying to know how we did with the challenge, we ended up $8 under budget but because we had dinner with family Friday and Saturday for free. I thought I would leave you with what we did with the last of our homemade yogurt and kobocha squash.
Kobocha Squash and Potato Naan:
Serve warm with some curry like or top with potato baaji, some achar, tomato paste, an egg, and cheddar cheese to make a perfect brunch dish.
In a stand mixer with a hook attachment add:
4 cups flour
1 cup mashed squash
1/4 cup potato
1 t sugar
1 t salt
2 T yogurt
1/4 cup water
2 T oil
Let rest 3 hours. Punch down. Split into 6-8 equal sections, pull into thin oblong pieces. Bake one by one for 2.5 minutes on a pizza stone that has been heated to 550 F. (We preheated the oven to 550 for 1/2 hour.)
This is my entry for yeastspotting from Wild Yeast.