4/04/2006

My baby's got sauce...


Once again, it's that wonderful time here at the Inn where we all gather 'round the double burner hotplate to share a few drinks, engage in some deep debate on how best to save the world, and cook up a whole lotta sauce - dumpster sauce that is. Exploring creative ways to prepare our findings has been one of the most enjoyable parts of this experience. As with any design project, sauce-making has constraints; we are limited by what we uncover behind the grocery store. But within these constraints, an infinite number of possibilities await those willing to shift their sauce paradigm.


Sauce-making seemed like the natural solution to the fact that we frequently find large quantities of food that is only a few steps away from the compost pile. What better to do with that box of apples than to cook 'em up with some sugar and cinammon, blend them to satisfaction, and toss them in a jar to be enjoyed for days to come? Pasta sauce, with its longer list of potential ingredients, is even more fun. You can almost always count on finding the basics, tomatoes and onions, after which the sauce begins to take on its own personality as you add yellow squash, jalapenos, carrots, tomatillos, zuchinni, or even the occasional chayote (we didn't know what it was either). While the bulk of our sauce-making efforts go into the pasta and apple variety, different ingredients often demand new ideas and we've sample such delicacies as orange-basil pesto and cucumber-mango soup.
What will we be cooking tomorrow? Only time will tell......
But until then we'll be working to obatin the coveted "100% Reclaimed Food" certificate for our sauce line and writing our first cookbook.

2 Comments:

At 10:32 AM, Anonymous Anonymous said...

Excellent, love it! »

 
At 9:43 PM, Anonymous Anonymous said...

Very cool design! Useful information. Go on! » » »

 

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