Ground Turkey Slop
and plants!
A bunch of meals in recent weeks have contained ground turkey. I picked up the term “slop” from my sisters, who teach me most of what’s current on the internet, although by the time I learn about it, it’s not usually current anymore.
Slop, I think, is a kind of soulless everything - a field of stuff in a bowl or on a plate intended to get the job done: the job, in this case, being calories for survival.
These days I’m trying to focus on consuming only enough calories to survive one lifetime instead of stockpiling for multiple, and ground turkey is lean and has a lot of protein which is important for some reason and we’re surprisingly not bored of it yet. Thank you to Costco for supplying us with 4x1.5 lb packages at a time.
The trick to keeping it extra low calorie is cooking it in a little water (instead of oil), which sounds terrible but actually isn’t! Also dumping a bunch of seasonings: I used cumin, garlic and onion powders, paprika, oregano, coriander, blah blah.
In order to avoid verbal lashings later, I’ll take this opportunity to explicitly give credit to my sisters and Rei for showing us The Way The Truth The Light of ground turkey cooked in water.
Like I said, slop can be anything, but one might argue the first picture I posted isn’t even slop but a nutritious and filling breakfast. Eggs and turkey for protein, beans and spinach for fiber and vitamins, tzatziki and feta for fun, and potatoes for potatoes.
Below, however, is some veritable grade A slop - ground turkey and beans scrambled with eggs and some leftover miso gochujang sweet potatoes, topped with cilantro and some hot sauce to help me feel something.
I guess I should have expected this post might be as repetitive as the meals themselves. Here’s some ground turkey and beans with tzatziki over a baked potato.
And here’s… some ground turkey and beans with tzatziki ALONGSIDE potatoes!
Slop can come in a bowl, but it can also come in toast form, which is known as SlopToast. Here’s some recent SlopToast featuring cottage cheese, cucumber, mixed beans, and basil. It all made sense somehow.
I’ll take an occasional break from Slop when we frequent our local Twistee Treat. Apparently it’s controversial to enjoy gummy bears in ice cream? Here’s my most recent cone from Monday which feels like such a long time ago. I added my own bears - Albanese brand, which I concluded are the best after a thorough tasting of several prominent brands. God I love candy.
John and I have been on a real gardening kick lately. I know I know - flowers? In early summer? Groundbreaking. But it feels that way for us, after so long in Brooklyn where the closest thing I had to a garden was some pathetic basil on our fire escape.
Plants do well in Florida, as you might have heard, so after inspiring ourselves while helping Rei redo the garden area in the front of his house, we bought one of those tragically expensive yet gorgeous raised beds for our little condo backyard, and filled it with plants we surprisingly haven’t killed yet.
John’s become particularly fond of our garden, especially because the tall baby on the right is his datil pepper plant that he checks on every morning. Apparently when it grows peppers I’m not allowed to have any because they’re only his. It’s making progress!
I have healthier basil now, and some really potent chives that grow an inch a day, not even exaggerating a little bit. I gave it a buzz cut exactly one week ago, and it has frightened me by growing so fast.
I just today bought a planter for another new plant, this stunning Euphorbia Trigona (named Euphorbia) otherwise known as an African Milk Tree, who took our collective breaths away in the garden section of Home Depot a few weeks ago.
Apparently they can easily grow to be absolutely massive, so I respect her and slightly fear her which I think is a good relationship to have with anything that has thorns.
