BRB we're stocking up on charcoal
I spend most nights eating out. But during my annual family vacation along the craggy shore of Rockport, Maine, I go on a weeklong restaurant sabbatical. I want to cook everything that I eat; I want to be in charge for a change. But I also don’t want to be stuck in the kitchen, so my philosophy is simple: Breakfast aside, I. Yep, everything.
Here’s the way it works for me, and can work for you, too. I arrive and head to a farmers’ market in nearby Rockland for fresh veg. I stock up on good sea salt, olive oil, and meats. Then I spend a few hours in the kitchen whizzing up multiuse blends that are my workhorses:
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