January has been a month of creativity for us – in food, and how we live. We decided at the beginning of the month to follow the old advice: use it up, wear it out, make it do, or do without. I must admit we haven’t felt as though we are doing without, but instead, finding things in our cupboards, closets, drawers and refrigerators and turning them to a more interesting purpose. The delicious horseradish mustard that we use frequently in summer made a tangy start to this egg-wich, which also amps up its veg quotient with minced broccoli ends and a few straggler mushrooms that were left in the bag.
We are working our way through the summer’s harvest, our forgotten condiments, and frozen remains of big batch cooking from the fall. And it’s been a delicious journey…one we will continue for as long as possible.