Quote of the week

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We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.
-Adelle Davis

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The Cookbook Project: Ginette Mathiot's I Know How To Cook

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I don't know about you but I have a real cookbook problem. I have more than I will ever use. I keep acquiring them. I read many cover to cover, often never cook anything from them (hence The Cookbook Project) and they take up space on my shelves. I have maybe half a dozen I use regularly and the rest I look at then think I should pass them on but somehow I just can't make myself. I Know How To Cook  by Ginette Mathiot (trans. Clothilde Dusoulier of Chocolate and Zucchini ) is one of those cookbooks I've tried to give away several times but just couldn't. If you haven't heard of it, this book is often called The Joy of Cooking for the French. It's not necessarily the most elaborate cookbook you might find, but it is full of recipes and clear instructions that make it accessible for less-experienced cooks. First published in 1932, it was intended to be a resource for young home makers, to help them feed their families easily and well. Since I am not experienc...
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Our recent move to Kansas City means I've discovered some wonderful new foods. It's been great, exploring the local restaurants and markets. It also means a few of the things I am accustomed to just aren't available or have become prohibitively expensive.  Moving to KC also means developing new relationships. One way to do this is by mining your connections; work is the most obvious, so last week Kevin and I hosted a dinner party for some of his work colleagues. When he first arrived at his new job he was teasingly told that the new guy needs to feed all of his new work buddies. We asked what they wanted and they suggested something from New England.  Now, although I lived in New England for over 20 years, I never really took to the local cuisine. I loved the fresh seafood that is so abundant, but most of the New England food I experienced was  either fresh, simple and seasonal (yay!) or bland, solid and designed to get you through a long, cold winter (eh). Ye...
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Ritual and preparation

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I don't know about you, but my life has been so busy lately that I've had little time to really think about the meals I've been cooking. Most are made simply and in haste. Okay, I have chicken breasts and a bottle of salsa. Great, that goes in the oven, chop up a salad and yup! dinner and leftovers for lunch. Whew! While this is tasty and generally healthy (I'm trying to not eat like an idiot) I miss the time and attention cooking can take. The step-by-step nature of it. The linear acts that lead to completion. It's a comforting kind of ritual that binds me to patience, to time, to doing one thing at a time. We connect to ritual time in many ways (prayer, meditation, doing the same thing every day as get ready for work). I find it through cooking. I had a chance to engage in this careful kind of cooking recently in honor of Passover. For those of you who may not know, the Passover Seder requires several ritual foods that are eaten in a specific order and that ha...
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