yogurt marinated salmon

We’re off another work trip – turns out that on your way to being rooted in a place you sometimes have to do a good bit of traveling (as my mother pointed out, “you’re on an adventure, and no good adventure happens without a long voyage or two”).  We’re back in Seattle to get trained on some of our specific equipment for the new distillery, and to bring the equipment back with us.(!!!!!)

So, training by day, dissertating by night, and not a lot of time in between for cooking or writing.

However, I have something else fun for you.  Something I’m quite excited about.

My clever friends at Food52 started a new column a couple months ago, and I am hopelessly in love with it.  It’s called halfway to dinner, and the idea behind it is something that I believe in so strongly it makes me want to pump my fist in the air, or some other such psyched up behavior.  The idea (the same as that underlying Tamar Adler’s brilliant book An Everlasting Meal – if you haven’t read it, do.  Amazing.  Inspiring.  And more.) is that if you cook one thing, the leftovers of that thing can bleed into the next meal, and the remainders of that one into the next, and that if you have a few everyday ingredients around and just a bit of creativity, you can usually put together something wonderful for dinner, or even stretch it into dinners for a week.

I wrote and photographed the column for them for this week, stretching a batch of plain yogurt into six different meals.  So, I hope you’ll go over and check it out for a bit of dinner inspiration from yogurt marinated salmon, to Turkish yogurt soup, to yogurt dumplings.  And, of course, check out the other examples by other great cooks while you’re there.

yogurt soup

2 Responses to An everlasting batch of yogurt

  1. What fun…welcome back to the Pacific Northwest, Emily. Bring your wellies and long-johns…and your fun-(work) filled spirit. Moms are always right….well mostly…

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