Hello Fellow Eaters,
I notice that when I’m reading, a novel, or a recounting of someone’s journey, I always want more food details. Shackleton to the South Pole — What did they have for dinner? I never get enough. I don’t know why. So, in that self-absorbed way we have of thinking that our particular interests are common interests, I thought I’d give you a little behind-the-scullery look at all things food related here at the Red Rhino Culinary Academy.
The first batch of photos is what we call here cereals. We buy them once a month and store them in round 40 liter plastic containers, each with a doilee over the opening to let in air and keep out dudus. They and the fresh vegetables and fruits form ninety percent of the diet.
The kids eat meat three times a week. Pieces in a beef stew.
They also eat a fair amount of ugali, a Kenyan staple. Think polenta, then back off a good deal. And, they have pasta, “supageddi,” twice a week.
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Well, I’m kinda hungry. Think I’ll track down a mango and dream.
Hope your stove is hot and your kitchen smells just like you want it to.