My family-type people have been feeling crapacious. We’ve been sick. I’ve been a little sick, a lot of the time. My daughter has been quite sick, sporadically. At grandma’s house, there’s been general malaise. Mom is stressed about losing her job, and she looks like the walking dead.
I probly do, too. Insomnia’s come by for her seasonal visit, and we’ve been up late together a lot of nights, lately. I’ve watched a lot of infomercials. There’s been quality time spent with the cooking channel.
I’ve either formulated this opinion, or learned it by osmosis: Diet is a great big deal for everyone. Winter has created a pasty, pudgy populous, and there’s so much confusion about *what* to eat, and how to eat it, that pre-formulated habits are kind of what most people cling to under the onslaught of information, to escape awful tasting pre-packaged meals.
There’s great cooking, of course. Wouldn’t it be wonderful to create some of that Julia Child goodness on the home-front, but… who really keeps all the right ingredients at any time? Who has the time and patience and skill?
Everyone does, once in awhile. But nobody does, all the time.
I think… cooking has to be intuitive. The foundation is knowledge, and that knowledge should be custom-fitted to your priorities in the kitchen. You kinda hafta prioritize, and then learn, and once you learn, then you let yourself go. Like anything you want to do well, build the foundations, then get creative.
Here’s some of my priorities in the kitchen.
1. Tasty food.
3. Moderate expense
4. Weight conscious
5. Quick preparation time
6. Easy clean-up
Time related priorities are last on my list, cus I actually do have the time to prepare, refrigerate, plan, and mop up after my culinary explorations. That doesn’t mean it has to take a long time, but I’d rather have a basic knowledge about what is tasty, nutritious and affordable then what is fast.
Anyway, we’re going to try and eat consciously this week and see if we start feeling better. I think I’ll post the day’s menu up, but I’m not going to plan the week out. Besides knowledge, the other part of cooking is listening. The body has different needs at different times, and it’s not a bad idea to take into account what the body is hungry *for*.
But here’s some of the basic staples that will shape the week’s culinary direction:
Salmon fillet (not farm-raised)
Fresh baked bread (pughliese or seminola, from bakery)
Free range chicken (packet of thighs)
yogurt (we’re trying a kind without corn syrup)
angel hair pasta
beef and barley soup
home-made chicken noodle soup
I know this is boring as hell, but indulge me. Monday I’ll start posting what it is we’re going to eat. If it *feels good*, I’ll have something to go back and reference later.