My Cooking Muse has Returned
I’m very excited that I’m ready to cook again. I started off this having-a-kid metamorphosis 4 months ago with a bedtime of 8 pm almost every night for 3 months, which put all thoughts of cooking at home into the realm of dreams. Now that things are evening out, I’m happy that both my appetite and energy has returned in almost full force.
I took the photo above last summer after going to the University District farmer’s market. Just coming into contact with fresh ingredients gets me inspired to try new recipes and find others that feel just as excited about gardens, farms, and good produce.
So then, back to basics – what is my cooking style? Some people are born into a family with a great cooking tradition, where secrets are passed down for generations and the table is filled every holiday with friends and family from across the land. Other families – like mine – are a bit more kiss and tell about new experiments in the kitchen. My mother’s home cooking was regularly interlaced with prepackaged frozen foods and chips, and my Dad still follows his hunter-gatherer instincts by bringing desserts at the local stores home for anyone who will share with him.
In college and immediately afterwards, I experimented.
.. with food.
Those experiments were originally all vegetarian, a diet and lifestyle I still have a lot of respect for but that I’ve since moved away from. Now I’m more interested in eating locally, using good ingredients, and most of all cooking with love.
So while I’m in the midst of figuring out my goals, my food lusts currently swirl between pad thai, samosas, vegetarian nutburgers and heaps of pasta.
As my sister would say, Samosa Hugs!
Posting your comment
conrad | March 15, 2009 @ 1:34 pm
cherries….look up the recipe for clafoutis….this one looks good:
http://www.joyofbaking.com/breakfast/CherryClafoutis.html
I’d be curious about throwing in some apricots….
Lorraine | March 18, 2009 @ 4:58 pm
That does look like a great recipe to try out, thanks!
I tried making a clafoutis 2 years ago but it turned out to have more of a scrambled egg consistency. I’ll have to try again.
Haha yes the apricots would bring an element of surprise into the mix!