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So much has been written about food it seems to be nearly impossible to say anything fresh. At times we all feel that way in the kitchen as well, that it is difficult to make something completely new and different from our reglular daily fare, and favorites. This is where cook books come in. Again, there have been so many written that it is almost obscene, and the difficulty in finding one that resonates well with us, and our eating-styles, can take some time. I have a few favorites, and find inspiration in them for new ideas, on a regular basis. And when the family is coming to visit, I often turn to a book to create something new for them. Ultimately, food is simple at it roots, and complex at the leaves and flowers; this is not only a structural reality but an experiential reality too. We all have experienced the wonder in eating an amazingly fresh and sweet piece of fruit, but have also learned to appreciate complex regional foods, with flavors from herbs and spices we are perhaps not so used to, but just love for their difference. I encourage all to explore and enjoy, in the simplicity of a single-food-item, and to try new, and seemingly more complex flavors and processes in the kitchen; always keeping in mind, that simplicity is never simple, but the path to discovery can be fun and rewarding. It is said that in terms of eating a well-balanced diet, to Eat As Many Colors Of Food You Possibly Can. I love this idea, and it makes perfect sense in that, different colors mean different minerals and chemical compositions, vitamins and nutrients. How Fun Is That! So in short, I say enjoy, and if you are seeking for new ideas, contact me for a cooking lesson and I will help re-spark your curious nature for new-ness in your culinary pursuits. |
