The worst thing about eating food is wasting money and hunger on crappy food. I have a limited amount of money and it can’t just be spent willy-nilly. Of course, I have to make trade-offs. I know I can’t always eat delicious food because sometimes I just need to buy the on-sale frozen veggies and throw them in with some rice. It’s a little bit of a bummer, this responsibility, but I like to take in stride; this meal might not be the tops, but it’s just going to make the next really great one even better, like eating a cookie after taking a swig of coffee. Read More Food Philosophy
Last week when I wrote my first “Recovery Kitchen” post and declared my intention to make this Cool as a Cucumber Salad, I knew I was setting myself up for a challenge. But somewhere along the line I managed to develop a somewhat cavalier attitude toward the whole thing. Cucumber salad, how hard could it be? The only thing I’ll really have to do is chop some vegetables!
Even before the push towards seasonal eating, which focuses on meals that include the produce that is in season (hence the name), some foods were defined by when they were ripe. In Jonathan Swift’s Gulliver’s Travels, mad men tried to extract sunlight from cucumbers, and it’s easy to see why they’d try it: cucumbers, despite their cool, refreshing nature, taste like summer. Read More Catching Sunlight in Cucumbers