My grandfather, not one given to understatement, frequently declared many modern-day foods to be “poison” and dismissed them with a wave of his hand. Among the offenders? Margarine (“anything that doesn’t freeze at freezing temperatures isn’t right…”). Pam cooking spray (“work of the devil!”). Whipped cream in an aerosol (“Unnatural!”).
I can only imagine his response to today’s offerings.
I had an interesting realization last month when I joined my sisters-in-laws on their annual pilgrimage to the mall for some Black Friday consumerism. We all left the mall pretty much empty-handed, and I realized that I just don’t really shop at malls and chain stores anymore, particularly for gifts. Instead, I am trolling the cute indie boutiques for the perfect, unique gift, and searching online for interesting options from fun online retailers. Luckily, when it comes to foodies on my list, there are plenty of options, so shopping’s a breeze. Here are some places to look online for some wonderful cooking-related gifts that have an environmentally friendly focus.
I’ve mentioned before my family tradition of sharing what we’re thankful for before we begin eating our Thanksgiving feast.
While this year has been a challenging one for so many people I know (and certainly my family hasn’t been immune to this) I think that there is still plenty for us to be thankful for, particularly when it comes to food and our food sources. This year, I’m looking more broadly than my little family. Here’s what I think we all can be thankful for:
In our house, as in many, we have a Thanksgiving tradition where we go around the table and each person shares what he or she is most thankful for. It’s a nice, introspective pause before we all dig in to an enormous feast that took days to prepare, and my only regret is that it’s something that we only do once a year.
This year, for the first time in many years, I’ll be spending Thanksgiving with my mom. It’s the favorite for both my mom and myself, so you can imagine we’re pretty jazzed about it. In fact, we’re already working on planning our menu and figuring out the timeline.
The other day I was frantically grocery shopping at 6pm, trying to find something nourishing and wholesome I could make for dinner that very night. My idea was stir-fried vegetables over brown rice, but I knew brown rice would take way too long to cook.
I have to admit that I’m not much of a peanut butter fan, but my nephews were coming to stay with me for the weekend so I picked up some kid friendly organic foods for them.
How can I tell that grilling season is officially upon us? During the long Memorial Day weekend, we grilled outdoors not once, not twice, but three times. Our grilled meals included barbecued pulled chicken, grilled corn and zucchini; mahi-mahi on a Maplewood plank with grilled cauliflower tossed in vanilla and white wine vinegar; and chicken brats with yet another batch of corn on the cob.
The other day I was shopping at Whole Foods and I spied one of my favorite springtime delicacies: fiddlehead ferns. If you have access to a good produce store, you’ve probably seen these strange-looking greens; they’re flat, tight coils, wrapping around tiny budding leaves.
Pretty much the only time I ever eat hard boiled eggs is after Easter. This year we have a surplus, since it was the first year that my daughter has been able to (albeit sloppily) participate in the egg-dyeing festivities.