I made a trip to Penzeys in Raleigh and packed a few ziplocs of things I was likely to use or not be able to find in Below Grade (thanks Tom). Partly a cost saving measure, partly a security blanket. Here's what I brought:
- Curry powder
- Smoked paprika
- Cajun seasoning
- Italian herb mix
- Szechuan pepper salt mix
- Ground chipotle
- BBQ 3000 rub
- Cumin
- Coriander
- Chipotles in adobo
Tonight I am making a little risotto with smoked paprika, beer and edam, along with a generous helping of baby spinach, spring onions and chicken. It will be ready in 5 minutes when the cheese is melted. I am looking forward to it.
It must be a relief to be finished with all-restaurant eating, all the time.
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