Cookgirl

Favorite Foods

*To eat good food is to be close to God*. -Primo from Big Night, 1996

Mediterranean/Greek, Mexican, Middle Eastern, Spanish, Italian, country French, vegetarian/vegan, some but not all fusion, Pacific Northwest and traditional American. In the last several years I've been intrigued by both Persian and Turkish cuisine. I'll never figure our let alone master Asian cuisine much beyond fried rice or dim sum.

I have a large herb garden and enjoy cooking with a good selection of fresh herbs. My favorites are: lavender, salad burnet, lovage, basil, sage, etc. I also like cooking with a variety of spices-tops on that list being saffron and cardamom.

To the best of my abilities I try to cook from scratch including, but not limited to: homemade soups, spice/herb mixes and rubs, salad dressings and marinades, breads, etc. I'm also notoriously known in inner circles for "stealing" recipes from local food establishments. ;)

With baby steps, I'm delving into the world of yeasted breads- rolls and artisan breads, primarily. I find baking bread a wonderful combination of art, science, creativity and most especially an ideal stress reducer.

Doing a simple weekly menu is very helpful and I strongly recommend it to avoid impulsive grocery food shopping, most especially shopping while hungry. We use the free Google Calendar feature online. It's very basic but works for my/our needs.

Approximately 50-60% percent of our homemade meals are vegetarian/vegan. I like the quality, variety and creativity of vegetarian/vegan cooking. Luckily, vegetarian cooking has come a long way from plain brown rice and bland tofu. You'll find me often hanging out in the Vegetarian/Vegan forum with the recipe tags exploring and discovering new and exciting recipes for cooking vegetarian meals.

On the No-no List milk straight up (milk's okay in cooking/ breakfast cereal), eggplant (two strikes: taste and texture), offal (awful), American-style pizza, heavily processed food especially meals in a box, most fast food (love Taco Bell tacos though! ;) )  I have an intense dislike of and disdain for dried basil and dried cilantro. I grow thyme (it's pretty and I do give it away to family and friends) but really dislike the flavor. If an old cobweb covered attic had a taste it would taste like thyme. You can keep your thyme, or I'll trade you for that cilantro you despise.

Chocolate and I are not on speaking terms. We must maintain a respectable distance from one another. Anything lemony or butterscotch-y fill in the roles as stand ins for chocolate quite nicely, thank you very much. Can't forget caramel!

We could learn a thing or two regarding the manner in which the French not merely eat but savor their meals.  The whole American notion of shoving food down our gullets or the dreadfully inadequate 10-minute lunch break makes me shake my head with disgust. Slow down, savor, enjoy good food. Your body will thank you.

Eat seasonally, buy locally (as best you can). CG

Color, variety, fresh, fresh, fresh! CG

When life hands you less than fresh apples, make applesauce. CG
Dining table (noun):


-a table, esp. one seating several persons, where meals are served and eaten, esp. the major or more formal meals.
Origin:
1585?95

Dining table-use it! CG