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Lou & Lucy’s Leftovers: New Year resolutions edition

Another year, another New Year’s resolution column.

Last year I made the following resolutions. In the parentheses is how I did on them:

∎ Always cook bacon in a frying pan by starting it in a shallow layer of water over medium heat. Letting the water slowly cook the bacon ensures flat strips and no curled-up pieces. Once the water has vanished into thin air, watch the bacon as it crisps up nicely. (Check.)

∎ Make more soup, using homemade chicken stock, a green vegetable (like collards or broccoli rabe), brown rice and dried mushroom powder. (Check.)

∎ Make tabbouleh once a month. (Made it a lot, but not once a month).

∎ Continue experimenting with heirloom bean varieties. (Check.)

∎ Learn to make things with miso, dried kelp and bonito flakes, like broth with homemade ramen noodles, etc. (Unopened miso in the fridge. Used dried kelp once. Unopened bonito flakes in the cupboard.)

∎ Make more fresh pasta. (Did that once.)

∎ Use my late mother’s cast-metal ravioli maker. (Still haven’t done it.)

Adding them up, I followed through on 3 of my 9 resolutions. Not bad. If I played for the Red Sox, I’d be batting .333 and making millions of dollars.

But I’m not. But I do have my health.

May everyone have good health and good fortune in this new year. Heartfelt.

— Lou

I think this is our fifth year of writing a New Year’s column. Time flies.

I can safely say I did not follow any of my New Year’s resolutions because I do not make them. But, after 5 years everyone knows that. I am tempted to make the miso, kelp and dried bonito flakes resolution. That would be life changing ... yes, life changing.

— Lucy

P.S. Happy New Year!

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