Always start out with a larger pot than what you think you need.
~ Julia Child
It is day 4 of my 55-Day Be Well Challenge. One of the important aspects of this challenge is food. Healthful, nutritious, delicious food doesn’t come easy. You might think it does, especially when you consider eating whole foods rather than processed, packaged foods. How hard can it be to eat something “whole?”
I’ve always thought “whole” is a misnomer when it comes to food. Oh, I understand the idea behind the name. If you Google “whole foods,” the definition that comes back is:
noun. food that has been processed or refined as little as possible and is free from additives or other artificial substances
Yay, whole foods! The problem is, I don’t eat them whole (as in “an unbroken or undamaged state; in one piece”), and very often I have to process them in some way before I eat them.
To make my life easier, I have gone back to a practice that I abandoned a few months ago. Spending almost an entire day in the kitchen prepping and/or cooking for the week ahead.
Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
~ Craig Claiborne
Today I made all sorts of things, from soup to salad, in an effort to use the the veggies from this week’s CSA share. The “rainbow” salad has red leaf lettuce, Napa cabbage, radishes, baby turnips, red cabbage, celery, and peppers (red, green, and yellow from the last harvest from our garden). I’ll add the last of our garden tomatoes before we eat it.
I made veggie stock, and a hot & sour mushroom soup (hence, the Julia Child quote I started this post with — I always need a bigger pot for soup!). Then I took a break to walk outside and enjoy this beautiful day. I’ll be going back to the kitchen soon to experiment with a sweet potato and sage-butter casserole that I hope will be a delicious Thanksgiving dish. I am so tired of the “sweet” part of sweet potatoes (and winter squashes) that I am desperately trying other things to make them more savory.
M has been busy in the kitchen, too. He’s out there now making a sweet potato pie. (You would not believe how many sweet potatoes we’ve gotten from the CSA!) Later we’ll work together to create a pizza, this week’s “cheat.” We’ve been throwing around the idea of making a Greek style pizza using feta cheese (it’s a strong cheese so you don’t need much), fresh tomatoes, watercress (another part of the latest CSA share), and roasted red peppers. We’ll be eating salad with the pizza. The soup is for another night.
It seems to me that our basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it… and then the warmth and richness and fine reality of hunger satisfied… and it is all one.
~ M.F.K. Fisher, The Art of Eating
I hear M is finished, and the pie is baking so it’s once again my turn in the kitchen. Thank you for visiting today. Stick around a while if you’d like a piece of that pie. Sunset isn’t too far off, either. It’s at 4:46 PM. Let’s go out to the dock. It’s not too cold today (currently 45°F), and the wind isn’t too bad, but you will need a warm coat. A hat wouldn’t hurt, either.
Be good, be kind, be loving. Just Be. 🙂
Today’s joys: Cooking with M, and cooking with love; fresh vegetables, locally grown; the aromas coming out of the kitchen right now; spotting the Northern Harrier (hawk) while out on my walk; Izzy and Bella.
Mileage for this leg of the journey (this week): 16.46
Goal for next week: 18 miles