The Late Night Gourmet
Assistant Cook
If you read enough of my posts, you'll know that I like chorizo. Actually, I love chorizo. And, I love making chorizo. Sausage isn't a single-batch operation because there's so much prep and cleanup involved, so I usually end up with a lot of it. This last time, I made about 3 pounds of chorizo. Great news, right? I mean, I have something I love, and I have a lot of it. And, it's versatile, making appearances in:
But, having that much of a good thing also creates a sense of obligation. I've gotten sensible about how I make the sausage, so I don't have the full 3 pounds sitting in the refrigerator, waiting for me to use it up. But, when I'm trying to decide what to eat, I find myself thinking, "I'd better use some more of the chorizo".
I run into the same thing when I buy a lot of anything, whether it's something expensive (like lobster), or something cheap (like arugula). Does anyone else find that their food is controlling their minds?
- a breakfast cuban sandwich. This has all the features of a cubano (ham, swiss, pickles, mayo, brown mustard, and chorizo playing the role of pork in the sandwich), but with egg white added
- a bahn mi (chorizo, kimchi, mayo, and cilantro on a roll)
- pizza topping (the leftover pizza needed an extra kick)
But, having that much of a good thing also creates a sense of obligation. I've gotten sensible about how I make the sausage, so I don't have the full 3 pounds sitting in the refrigerator, waiting for me to use it up. But, when I'm trying to decide what to eat, I find myself thinking, "I'd better use some more of the chorizo".
I run into the same thing when I buy a lot of anything, whether it's something expensive (like lobster), or something cheap (like arugula). Does anyone else find that their food is controlling their minds?