I have found myself in a bit of a predicament.
Let me explain.
At the end of the last semester, a few professors were moving out of the Chateau, back to the real world of Oxford, Ohio. They cleaned out their apartments, their closets, their kitchens....and I became the halfway house for discarded spices, half full boxes of oats, extra pasta - you get the idea.
To give you an idea, I have three nearly full packets of bay leaves, three bottles of curry spice, and a ridiculous amount of corn flour and millet, and that's just the tip of the iceberg.
At first I was completely overwhelmed - what in the world will I ever do with this much extra food. I didn't even know what millet was! And then I figured, why not have fun with it?
So, the goal for the next couple of weeks is to use only what I have in my pantry (and I have plenty) to make meals. No (or very little) grocery shopping, and a lot of creativity. You see, a lot of the things that ended up in my pantry were things that I usually didn't eat, not because I'm picky, but maybe because they've never been in my normal diet.
Last night I made this curried millet for dinner (minus the corn) and I'm thinking these peppers might be super tasty in the near future.
And because I also inherited some frozen bananas (strange, but true) and happen to have some maple syrup laying around, these cookies will definitely be happening...
This corn flour, however, is leaving me uninspired. I love corn bread, but at this rate, I'll be eating corn bread every night until I leave for the summer in May.
This is my cry for help: if you have any delicious, tasty, outside-of-the-box recipes for corn flour, please toss them my way?