I’ve been jonesin’ for Rosé since returning from Paris and I’m no wine expert, but I could be with the variety I’ve enjoyed over the years. I’m just not interested in being an expert, preferring to enjoy what I’m sipping when I’m sipping it. Often. I do know enough to get me in trouble, however, and so while we were on vacation, I spent the two weeks away from my usual Chardonnay, which when one is from California, is a staple.
Much has happened since I last posted and ironically, most of it has had nothing to do with food.
Shocking, isn’t it?
No, I haven’t stopped cooking and yes, our waistlines confirm we’ve continued to eat, but I’ve chosen not to: 1) take time to jot down notes about a recipe when I’m fiddling around with it; 2) shoot process steps and results, and 3) upload and edit photos. Do you have any idea how completely fabulous it is to eat dinner without having to do any of that?
But I digress. I haven’t lost interest — I’ve wanted to squeeze as much out of this last summer as possible having my youngest son at home before he ventures off to college, so have saved some time for family instead. Even the big guys have been around more than they normally are. It’s been great having a house full of menfolk again, if only for a few evenings, and sometimes, when no one’s looking, I’m a bit of a mess. You know, having trouble with the stiff upper lip and all.
I’m not quite back in the thinking-about-food-all-day-every-day mode, but I’ll get there — I’m busy processing how different my life will be from this point forward. I’m a bit drifty, a tad obsessed with organization, and taking yet another look at my diet and the amount of exercise I subject my body to. For those of you who know me, I understand you’re thinking, so what’s new?
Right. Shall we talk about food? And because I’m avoiding carbs, and anything baked in particular, let’s discuss pie.
Perfect little lingering wisp of summer fruit pies.
There are any number of reasons I’ve decided to chop and chew my way through the 101 “Simple Salads” Mark Bittman conjured up for the summer season. Julie & Julia has been simmering in my mind since I finished reading the book a month or two ago, and as the movie opening date approaches and the resulting hubbub ensues, I guess I’ve spent quite a bit of time thinking about not only cooking my way through something to ground myself, but cooking period. Sadly, my kitchen hasn’t been getting the workout it’s used to. Does making salad count as cooking? Will Mr. Bittman deem it a stunt and suggest I’m a less than serious salad maker? Is it possible that food snobs everywhere will comment on my efforts and suggest I’m not worthy of sampling this treasure trove of healthy minimalist fare?
Or, perhaps, there is the real reason I’ve decided to embark on this quest: I will benefit from all the lovely green things I’m ingesting and could lose weight in the process. Think about it: 101 salads in 101 days. That’s a bit of roughage. It’s healthy, easy and because I’ve scanned all the combinations Bittman suggests, I know I’ll find something new to add to my old standards.
I have some planning to do with organizing the salads into groups with common ingredients to make shopping more manageable, but in the meantime, I’ve begun with #29. Why? Because I had Rainier Cherries in the fridge that were in desperate need of use. I’m thinking that’s as good a reason as any.