So, I’m not making any resolutions this year. I have in the past kept a few resolutions, but inevitably, I can’t make half of them and reassess when the school year begins. I have four million things going on anyway–a book project, a new class to teach, articles to write, a 60-mile walk to prepare for. I don’t think I need to set any more goals.
But, I am continuing to think about food. I watched Food, Inc. over the break, which just added to my frustration about the food industry. I also read Cleaving by Julie Powell and watched Julie and Julia. And Mr. Geeky gave me a fondue pot and cooking lessons and I bought myself yet another cookbook with a gift certificate. So food is on my brain. I’m continuing to try to buy food responsibly, locally and organically. But, it is difficult. The meat producers that come to Farmer’s Market in the spring and summer allow preordering and delivery in the winter. But, because I wasn’t paying attention, I missed this weekend’s dropoff and will have to wait until the 20th to get more. I’m paying a visit to a local butcher this week in hopes of finding grass-fed meat. It would be more convenient than the once or twice a month deliveries. And, of course, no veggies or fruits are really in season right now, so at least in the winter, I’m probably breaking a few rules.
The cookbook I got is Cooking Light‘s Dinner Tonight collection, which are recipes for complete meals that are generally a bit healthier than what most of us tend to eat. I used to have a subscription, but let it lapse and have since been visiting their web site regularly. But I do like having a book to work from as I learn new recipes. Usually, when I get a new cookbook, I just flip through it and pick out a few things to make. But I wanted to be more adventurous than that, not shying away from things that I wouldn’t normally be drawn to. So I went to a random number generator and generated a few numbers that referenced pages in the book and decided to make those recipes for the next couple of days. Last night’s recipe was Potato, Leek and Corn Chowder, which I served with garlic breadsticks and a salad. It was quite tasty and perfect for a cold winter’s night. The recipe calls for fresh corn, which is impossible to find this time of year, so I went with frozen instead. I suspect fresh corn would make this a super yummy dish, so perhaps I’ll reprieve it in the summer. On deck for later this week is a couscous meal and stuffed red peppers. Yes, there will be posts, and maybe even pictures.
I also want to try to eat out more, but that requires more planning and of course, more money, so I’m still thinking about that. But there will definitely be more writing about food. I’m nothing if not eccentric in my topics!