I'd like regular ancestral cooking emails!
I’ve always been a ‘too much’ kinda girl.
But as we cooks know, too much food, skillfully channelled, gives one leftovers for days.
This is a saucepan full to the brim with a millet/sorghum/farro sourdough porridge. It’ll do us breakfast, and the leftovers will be packed into a loaf tin and left to cool. Then, I’ll be able to slice it and provide fermented polenta ‘bread’ for packed lunches and easy supper for days.
I’d love to know one of your go-to °too much’ dishes :-)