Volunteering with Grossy Pelosi

Plus: Instant Shrimp Curry, Crispy Chickpea Salad Redux, and Links.

My co-volunteers: Jessie Sheehan, Dan Pelosi, Jenneh Kaikai, and Eric King.

Hey everyone,

Yesterday I was up bright and early to volunteer with Grossy Pelosi and a bunch of other food peeps at God’s Love We Deliver in the West Village.

As much as I love feeding others, I very rarely do it out of the context of my own kitchen. It was so rewarding to spend three hours scooping vegetables into containers that’ll go out all over the five boroughs to people too sick to shop for themselves or their families.

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DAN PELOSI on Instagram: “The incredible team at @godslovenyc asked me to invite my fellow girlies in food to come volunteer this morning at their HQ in Manhattan. We prepped and packed hundreds of meals under the guidance of our amazing volunteer supervisors, all while living, laughing and loving! ❤️ It was a perfect morning and so great to use our collective skills to help feed others via the work that God’s Love We Deliver does! Big huge thanks to everyone who took time out of their busy days to come join me! ❤️ I encourage you to check out how you can volunteer, whether solo or in a group of your friends, at glwd.org”

January 25, 2024

The best part, besides doing meaningful work that’ll have a real impact, was getting to meet some new food peeps. I loved talking to Jenneh Kaikai about her cakes and Jessie Sheehan about her podcast. Some tea may have been spilled but I’m not going to say by whom. (Okay, it was me.)

Instant Shrimp Curry

Earlier this week, Craig had dinner plans and I had some leftover sauce from a chicken curry I made the previous week.

Instead of throwing the sauce away, or just eating it by itself, I bought some shrimp at a local fish spot and sautéed them in olive oil. Then I removed them from the skillet, poured the leftover curry sauce in, and when it was boiling, I dropped the shrimp back in to finish cooking (just a minute more).

It was such an easy dinner (I poured it all over rice) and such a great way to use up leftovers. Give it a try.

Crispy Chickpea Salad Redux

Ever since I made this salad video last week, I’m kind of obsessed with crisping chickpeas for a salad.

They really don’t get crispy in a skillet but it’s just really fun to add a can of strained chickpeas to hot olive oil and toss them all around until they turn brown. I suppose you could just call them “caramelized chickpeas.” The point is, their flavor gets so concentrated and then tossed with radicchio, romaine, radishes, and cucumbers they make for a substantial lunch salad; especially with a good Balsamic vinaigrette (heavy on the Dijon) and lots of Parmesan cheese.

Links and My First Cup of Jo Post

I wrote my first piece for Cup of Jo this week and it’s such a thrill to get to lend my voice to one of the best old school blogs that’s still going. I’m so lucky to have Joanna Goddard as a friend and new neighbor!

Here are some other links for ya:

• Americans putting salt in their tea? Brits are outraged (The Guardian);

• Cooked is a site that allows you to extract recipes from blogs and save them… a pretty nifty idea (Cooked via kottke.org);

• NYC James Beard Award semifinalists… so happy for Jeremy Salamon, who I first interviewed fifteen years ago for the Food Network about his Food Network themed Bar Mitzvah. Now he’s one of the best chefs in NY! (Eater NY);

• A tribute to The Zuni Cafe Cookbook (Taste).

That’s all for this week, folks!

Your pal,
Adam