I’ve been working from home for the last year and a half. First from my dining room table, resulting in a daily jumble of papers, and then from a small standing desk placed in the only free corner of our small house (now a contained mess!). Being able to do my job remotely is a privilege in and of itself, but the monotony of it sometimes feels endless. Not exactly the best petri dish for growing creativity.
What creativity I do muster is generally directed toward
dinner, since that’s the one time of day we reliably sit around the
table as a family. But lunch doesn’t get
nearly as much attention. So when mid-day hits and I have zero motivation to
cook, I’ve come to rely on a few trusty standbys, one being Trader Joe’s Cheese
& Green Chile Tamales and their naturally fermented sauerkraut with Persian
cucumbers. Sure, it’s quick (3 minutes to be exact), but the combo of soft, hot
and cheesy with cold, crunchy and bracing is perfection.
My love of this flavor combination was first sparked by a breakfast my sister made for me more than 20 years ago. She scrambled the fluffiest eggs and broccoli in coconut oil and served it alongside a ruby heap of shredded beet sauerkraut. Oily, soft and rich paired with acidic and fresh - wow, did that make an impression. Every time I make eggs with kimchi or peanut butter toast with soy sauce, Sriracha and fermented pickles or this quick Trader Joe’s lunch, it transports me to that game changing breakfast years ago. It’s funny how food memories revisit us when we least expect it.
I guess what I’m saying is that a satisfying meal doesn’t
have to take long, or even require (extensive) cooking. And that rich dishes plus
crisp ferments are pure magic.
