It is 2020 and We Are Food Blogging, Baby!

One of the biggest things I am trying to be better at is stretching my produce to last as long as it can. Unfortunately, I do not have the space to compost and my building isn't included in those brown compost bin pick ups that the city does. However, I still wanted to find a way to do something with some of my vegetable scraps. So while I saw many folks making beautiful broths with their chicken bones, I decided to do the same for my vegetables! A box of veggie broth can go for $4-5 here but if I can make it for free with what I already have, it seemed like an obvious small and easy project to do.  My biggest pro-tip is just putting all your scraps into a one-gallon Ziploc bag and have it hang out in the freezer until it's full. This will yield you at least 2 liters of broth, which you can store in the fridge for up to one week, or in the freezer for a month. My freezer broth has date labels so I know when to use it by!  Here are some vegetable scraps you can throw in: Garl...

Upon my return to Taipei a few days ago, I was immediately put into mandatory, super-serious 14-day quarantine. Like so serious I can't leave my studio apartment to throw out my trash. So serious that if my phone runs out of battery or loses signal, the police will show up at my apartment. So serious that if I break quarantine, I'll be fined $30,000 USD. Okay, so yeah, I'm not leaving my apartment. Luckily, I have very good people in my life who stocked up my fridge for me ahead of time with a spare key I'd left. The one thing I asked for, beside a lot of instant noodles? Ground pork. Why? Because I wanted to make a huge batch of meatballs. Meatballs are sort of my default go-to keep-in-the-freezer food. It's weird because I did not grow up with meatballs. My mother was more of the keep-dumplings-in-the-freezer type. But when I started to cook for myself, I discovered that meatballs were the easiest thing to make and great to keep on hand for wheneve...