Lets be honest, I get snacky. Super snacky. And for me, salty > sweet. I had a huge craving for those seaweed snacks but I certainly didn’t want to drive out to get any. The plus side of having a kale plant is that you have a nice supply of fresh free kale on hand. There’s also some fun in taking something healthy and turning it into something I’m pretty sure has little or no nutritional value.
I tend to buy scallions (green onions, as I know them) and cilantro a lot. I usually chop them up and toss them in most food I’m stir-frying around in my wok or in a simple bowl of instant ramen. They’re cheap and plentiful, but unfortunately they go bad quickly.
This was a pleasant surprise. I wanted to try out making carnitas but didn’t want to commit to buying a huge piece of pork shoulder and a lot of lard and spending tons of time. I think the worst feeling when cooking something that takes that much commitment for the first time is when it doesn’t come out right and you gotta eat all of it. Since this recipe is on a smaller scale, it’s a nice little test before you take the plunge.
When I first started to play around with cooking and was reading recipe after recipe, I would get psyched and hit up the market with a list of spices to buy. Then reality hit when I stood at the spice isle and saw the prices of what I needed. Tiny fashionable glass jars and pure white containers of anything under the sun all for at least (!) $6 each. That list I was holding just to make one recipe turned out to be $20+ just on spices alone, and I only needed the tiniest amount. There has to be a cheaper way to go about this.