Here's something I'd like to eat.
I like to eat things. Lots of things all the time. And when food is your hobby and your work it can be hard to maintain any sort of diet. But I need a diet. Because I hate exercise.
Here's something I'd like to eat.
What to do now
For the past year I've done a bit of travel, developed and written recipes, and made some products I'm really proud of at Taza Chocolate. And although the past few years living in and around Boston have been wonderful for me, meeting many new friends, achieving many of my career goals, and finally adopting the dog I've been talking about for years, I'm feeling restless. The question of what to do now is on my mind more often than not.
Working with food has been my passion, and I've been lucky enough to work for and with many great people and companies. And while I still love food, and want to stay in the industry I've been in my whole career I'm not sure where to go next.
It seems like the future of food lies more in agriculture and sourcing ingredients than it does with working with those ingredients. What we eat and where it comes from, and looking to new and alternative sources of food that have not been embraced by the average consumer.
My first food passion was offal. I love using ingredients that are unusual, but ordinary at the same time. Discovering Fergus Henderson in my undergraduate days made me feel empowered to use those ingredients with a sense of enthusiasm but also with a sense of pride. I felt proud that I could coax a delicious supper out of a trotter, but also because I was using an ingredient that many others shied away from. I wasn't scared.
After almost 5 years of writing about cooking offal and other off cuts, I may not be scared but the enthusiasm has started to wane. And that bums me out.
What I'm looking for is something that takes the enthusiasm and passion I have for unusual, yet ordinary foods and takes it somewhere different. Ideally somewhere that can make a positive contribution to how we eat, and what we eat.
Thinking about going vegan....
For either the first two meals of the day during the work week, or dinner four days a week. I just ordered Mark Bittman's book - and I'm hoping it will inspire me. The thing is, we participate in a CSF, as well a meat CSA which provide us with sustainably raised/caught meat and fish. I feel very little guilt when it comes to where my food comes from, I just think it would be a great exercise in cooking/eating.
The issue is the work I do is all things food, and it's very hard to sustain any sort of diet when you are either constantly eating, or constantly cooking.
That being said, I need to go on a diet of some sort.
Right now I'm in the middle of writing a post for the Formaggio Kitchen blog about these three pieces of cheese, can anyone tell what the difference is between them?
I've also been writing recipes for Create A Cook where I'm currently teaching. I was surprised at how much I enjoy writing recipes. It makes me want to see if there are more opportunities out there for me in that field.
Dinner tonight is going to be a simple fish stew - we'll see if that recipe makes it up here.
Getting on with it.
My time for the past few weeks has been occupied with finding a job, which I think I've done. I'm really excited because it's the job I was really coveting. I'll put a link up here when all the details get straightened out.
I've also been up to my eyeballs with bureaucratic crap. Both immigration-wise and life in general. Balls.
Not much else to report. Excited to spend this American Thanksgiving in Anguilla (seeing both my partner's family and my Mum and Uncle). Haven't been able to visit down there in awhile, and the last time I was there was for more solemn circumstances.
Life's moving on in general. Looking forward to getting on with it.
I spent the better part of last week in Toronto, my Omi passed away late Monday night. She was a very important part of my life, and much of the person I am today is because of her.
As luck would have it I was in Toronto the week before because of a surgery that didn't actually happen. It was really fortunate that I got to spend some time with her before she passed.
Neat lady, great cook. I'm going to miss her a lot.