Sunrise

I have come a long way since my last post. What can I say- life happened. I had a love affair with a 2 acre plot of Virginia soil. When it was dramatically driven out of my life I waited for the mountain of tears that did not seem to come. Three jobs later I am digging through the rubble, trying to harness the feeling that began in the summer of 2012.

My gut is telling me to set out on a new path and I want this blog to be a part of that new chapter. Please join me as I attempt to reconnect with my love of food, farming, and everything in between. 

A Whole New Kind of Baby Food

They are the cutest little things, emerging into the world full of optimism and wonder. As I knelt down beside them I felt a mother's protective instinct kick in. These microgreens would turn into strong leafy greens. For now, I was happy they still possessed their innocence.

Harvesting lettuce is the best because you can munch as you go. The second our farm saw the tiniest sprouts coming from our newly planted lettuce rows our mouths began to water- we could not wait for microgreens. 

Never heard of these precious gems? Well, you've come to the right place. A microgreen is a tiny little sprig that will eventually grow into itself. Veggies such as; broccoli, arugula, kale, and turnips, all produce microgreens. Do not mistake these little tykes for sprouts or baby lettuce unless you want to be chopped by the foodie world. A microgreen is usually no bigger and a couple of inches tall and sadly, only lasts for about seven to ten days. 

Microgreens are noted for are their exceptional taste. These little buggers pack a flavorful punch! In addition to this they are twice as nutritious. In fact, it has been stated that when considering their size they contain more nutrients than any other fruit or veggie out there. How efficient is that! They are specifically rich in chlorophyll, amino acids, and protein, all of which help our cells multiply and boost our immune system. Not sold on them yet? They are easily digestible, enhancing the bodies daily enzyme groove. 

Now comes the inevitable question. Once you have them- what should you do with them? Well now this is the best part! They are most often eaten raw and are an astonishing addition to salads, sandwiches, or as a garnish for meat and fish. Click here for a wonderful shrimp salad recipe, with microgreens of course. 

It is pretty undeniable that you should try some of these delectable wonders before it is too late. As flu season descends upon us and we need every fighting cell, this is the perfect little boost. 

The Supremacy of Salt

Salt. It’s white right? Think again. It’s finely ground? Not anymore. It’s salty? If only it were that simple. It’s a common object, usually spotted in the middle of a kitchen table, sitting in a jar with holes just big enough to let the tiny grains slip through. It’s known around the world, a universal ingredient. Almost every recipe beckons its flavoring power. Yet this everyday product is re- defining itself, tired of being characterized as lackluster and boring. In todays hectic world specialty salts are fighting to make themselves known, wriggling their way into restaurants, grocery stores, boutiques, and even kitchen cupboards. The fancy salts are exotic, ranging from deep earthy oranges to delicate sparkly pinks. There are salts that look like dainty snowflakes and others that are just chopped up nuggets of glassy crystal. They come from voluminous places such as the sea, mountains, oceanic volcanoes, and rivers. Fancy salt is here, and it’s determined to prove to you that salts can be much more than average.  

 The 2012 winter Fancy Food Show showcased hundreds of new products that are “up and coming” in the food world. Guess what had shoppers and chefs “oohing and aahing?” Artisan salts. Now a novelty item, companies are working hard to take advantage of the trend. These salts are more labor intensive and harder to obtain that then the traditional table salt, and thus, have a hefty price tag. These salts can range anywhere from four to fifteen dollars for four ounces of precious crystal.

Yet prices do not seem to be getting in the way of business. Chefs and consumers alike are going gaga for the stuff. What is all the hype about? I am determined to find out. In addition to regular table salt, I purchased seven “specialty” salts, varying from Costco’s Mediterranean Sea salt to an online purchased Hawaiian black lava salt. I will compare, analyze, and taste these seven salts to give you a better understanding of each product. While all of this is thrilling and you are probably on the edge of your seats wondering what this ironic black salt tastes like, I feel it is my duty to first inform on salt’s impressive merits.  

HISTORY

 Salt is considered a treasured commodity in other countries. It probably helped our ancestors melt the snow at the mouth of their caves as well with its ability to lower the temperature of freezing water. Fast forward to 3500 b.c and salt was being used by the Egyptians as an offering at funerals. Their offerings were given to the dead to ensure that they were properly equipped for the afterlife. Salt must have been pretty exceptional for them to consider it!
After this salt made a reappearance during the middle ages. It cost so much that it was named “white gold.” Today, at fifteen dollars a jar, maybe this is not that far off. Maybe the Ethiopians heard of this trend. In their country pound sized bars of salt called “amoleh” were a used as a form of currency. Amoleh was used to for trade and compensation up until the 20^th century.

Salt is relevant in today’s world too. Salt is used for religious purposes, as medicine, as nourishment, and for preserving beauty. Even the formation of clouds is dependent on this inspiring mineral. Drilling for oil and natural resources, pottery production, soap making, and water softening are also heavily dependent on salt. Where would we be without this prized mineral?

HEALTH

Most humans crave salty flavor. Our capacity to enjoy salt is partly because saltiness is one of the basic human tastes. Salt is the only mineral that humans eat. In fact the body cannot produce sodium by itself, making it necessary for humans to consume salt. This does not mean that you need to go nuts covering your already salted French fries with even more white power. Nope, salt can be deadly in large quantities, and too much can lead to hypertension, kidney failure, heart issues, electrolyte imbalance, and osteoporosis. Yikes! Nonetheless salt is still important and the United States Food and Drug Administration recommends that you consume at least 500 to 2,300 mg of salt a day. That being said the average American consumes more than this, about 3,500 mg a day, thanks to chain restaurants, office cafeterias, and processed foods. The world consumes 240 million tons of salt per year, meaning that its consistent usage must mean that something about salt is special.

SKILL

One of salt’s special qualities is its ability to preserve foods. It has been used for preserving food since the ice ages. Acing as a natural preservative, salt stops the formation of mold and bacteria. Salt takes the moisture out of the air, making it impossible for these pesky things to grow. In fact, this ability created the groundwork for humans to preserving food. Humans no longer had to rely on what was in season; they would not preserve foods and keep it unspoiled on long voyages.

 Salt is used in cooking to create an equilibrium between sweet and acidic. By increasing the sweetness of the food, and reducing the amount of sourness, the product is much more enjoyable. The recent salty sweet fad is salted caramels. Yum!

 In addition to enhancing food salts can literally preform lipo- suction on meat. By covering meat in a salty crust the salt will absorb the fat but keep moisture and flavor from escaping. A juicy steak with less fat sounds like a good idea to me.

THE TEST

Whew, are you even more excited than before? I know that you are anxiously waiting to hear about all of these exciting salts that I have selected. The following is a brief description of each of the salts that I have selected. I included their background, price and where I purchased them. Finally, I taste tested all of them, ensuring that each was evaluated properly. In order to put the different salts into perspective I have rated them on a scale of one to five crystals, five being the most delectable.

1.     Table Salt- This salt is mined from salt deposits. The salt is forced into water and this creates a brine (water/salt mix). The brine then evaporates and leaves behind salt deposits. This salt has the majority of its minerals removed.                                                   This is the typical salt that you would find in a restaurant saltshaker. This finely ground salt is thin. Its flavor is thin as well. You need a lot of the salt of the salt to really taste it. It is bland and the taste does not linger. This salt is awarded one crystal.

2.     Basic White Sea Salt- Sea salt is more common that Celtic salt (see below) because it is less expensive. It comes either fine or coarsely ground. I have gotten both. The keenly ground salt is from California and the coarse one hails from the Mediterranean. This salt is taken from the ocean and then distilled. It also contains traces of minerals, more so than table salt but less than Celtic salt. The Californian Sea Salt is from Trader Joes costing 99 cents for 3.9 oz. The other is from Costco costing costing $4 for 13 oz. This simple salt is awarded three crystals.                                      
       The Mediterranean salt is white, chunky, and rough. The taste is bitter. It has a strong flavor at first than backs off. There is not a strong after taste. This one was the most similar to regular salt, just crunchier. The Californian salt was white and coarse but not as bumpy as the former. This salt was not as strong and you needed a little bit more to taste it. It has an even saltiness to it, and was a bit citrusy. It easily dissipates on your tongue. There was no aftertaste. This salt is awarded one and a half crystals.                                                                                                                                 

3.     Light Grey Celtic Salt –The most nutritious of salts, it has been recommended by doctors since the 1970’s. It is supposed to have potassium, magnesium, calcium, and iron. It is hand- harvested using a two thousand year-old traditional method of gathering and drying salt. The salt water is strained by hand in baskets and then dried by the wind and the sunshine. It comes from the Celtic Sea water of Brittany, France. It is grey because of the clay that is found in the part of France where the salt is harvested. This was purchased at Whole Foods for close to 5$ for one pound of salt.     The Celtic Sea salt is a whitish grey color. It is sticky, meaning that the crystals multitude of shapes and sizes were glued together. I would best depict them as shiny clumps. The salt is sweet and sunny like bubbling sea foam. The flavor is uneven, first shrill, then the saltiness sits on your tongue, and the sharp taste returns again. This left your tongue wanting more. The salt is crunchy and jagged on the tongue. After it is gone the saltiness lingers in your mouth. This salt’s aromatic taste is rewarded with five crystals.

4.     Hawaiian Red Alaea Sea Salt- Found in Molokai, Hawaii this salt is an glowing terracotta color. It has a very high amount of iron, due to the volcanic red clay (Alaea) where the salt comes from. It does not melt easily, so it is good for pre-cooking. This salt is held in high regards by native Hawaiians who find it to be spiritually healing. This was purchased online through The Spice Lab for almost $5 for 3.5 oz.   
       This amber colored salt Hawaiian Alaea salt reminds me of colored sand. The salt is finely ground (although not as much as the table salt). The flavor starts with an intense burst, and then lays off. The salt dissipates quickly. This salt is lively and hot in your mouth. This hot salt is awarded four crystals.                                      

5.     Hawaiian Black Lava Sea Salt- This salt, like the Alaea salt is also found in Molokai, Hawaii. This black salt is evaporated by the sun and combined with activated volcanic charcoal. This adds multiple health benefits to the salt. It is supposed to be strictly used as a finishing salt. Ordered from The Spice Lab, this was the same price and amount as the Alaea Sea Salt.
       The Hawaiian Black Lava salt is black and clear, resembling a spider web. It is shiny and thicker than the Alaea salt but thinner than sea salt. You expect the salt to have a cloudy taste yet it could not be clearer. At first there is a burst of bitter and tangy flavor. It is overwhelmingly salty, like a rush of ocean water in your mouth. The taste lingers but you don’t crave more, it’s satisfying. This unique salt is awarded three crystals.                                                                                                                                    

6.     Smoked Sea Salt- This salt is just basic sea salt that has been smoked over a wood fire. The salt that I have selected is from South Africa. It is most commonly used for salmon. It was $2 at Trader Joes. The smoked sea salt overpoweringly smells like smoldering wood. It has a darkish grey. It comes in chunks that are bigger than sea salt but smaller than the Himalayan rock salt. The smell and taste reminds me of a campfire. You taste a salty pinch and then wood. The flavor is sharp then dissipates. It is earthy and resembles musty moss. This unusual tasting salt is given three crystals.                                        

7.     Pink Himalayan Crystal Rock Salt- This Pakistani salt is from the Himalayan Mountains. It is two hundred and fifty years old, and is usually used in spas because it is said to have healing powers. It is best for adding saltiness to moist foods. It has an abundance of iron and eighty-four other trace minerals. It is sold in chunks, and needs to be ground by hand. Ordered from the Spice Lab. The Salt was a little over $5 for 3.2 oz.

                The Himalayan rock salt is a mixture of intense color and mute pink.
             It comes in big  lustrous cubes. The flavor is slowly intense and warm. If feels earthy,           even, sunny and clean on your tongue. This beautiful salt is granted four crystals.

            So there you have it, seven different salts that are all unique and different. They can be used on pretty much any meat, fish, or vegetable. Since “designer cocktails” are all the rage now (jalapeno infused vodka and arugula infused rum?) you can use these artisan salts on the rim of a customized drink. Even sprinkle them on your popcorn (although this may turn out to be an expensive habit). The Celtic grey sea salt will definitely become a staple in my pantry. As the organic movement forces us to dissect every ingredient in our pantries I predict that specialty salts will become pretty darn popular.

Sugar Cane and Machetes

Yesterday I was rewarded for my scholarly dedication with the gift of a sugarcane stalk! Whew what an adventure. It looks like bamboo, a long, extremely hard, stick. I threw it around a little, showing it off to anyone who would listen and then laid it down on the chopping block. I pulled out my little pairing knife and decided that that was no where near what I needed for this project. I needed a samurai sword. After consulting Youtube I found out that most people just rip off the tough carcass with their teeth- um yikes. I put all of my energy into skinning this stalk. Sugary pieces of fiber were flying in every direction and I was sweating trying to get every inch of its protective later stripped off. BAM I was ready to try this foreign delicacy. I expected an overwhelmingly sweet bust of sugary goodness. I popped a piece into my mouth and started to chew. My mouth filled with a sticky sweet liquid. It was like coconut water, infused with simple syrup. Very watery, and simply sweet. I didn't like it at first, but as i kept sucking I changed my mind. Whoa- mind blown.

Valentines Day

                                             Candles, Rose Petals, Vino... and Fillet Mignon!
Jimmy decided that for valentines day he wanted to cook for me (for the first time ever)! It was adorable. Jimmy chopped endless cloves of garlic, and I tried my hardest to emulate my grandparents famous Cesar salad dressing. Grandma it was not as good as yours, and Bart I have no idea how you make such a fine anchovy paste! It was the best valentines day- and we enjoyed every second of our meal making experience.

We decided to go grocery shopping the night before. We went to Trader Joe's, Whole Foods, and Wine and Spirits to collect all of our cargo. To be honest we were both in bad moods- for a variety of reasons. We argued over which baguette to get, and which wine looked good. We managed to get everything we needed and home without any setbacks. Jimmy accidentally picked a French themed dinner. Red potatoes, Haricots Verts, Filet Mignon, Garlic Bread, and (the best) Aldens Blackberry Ice Cream. I told him that I would made the Cesar salad and I got a nice cheese to snack on beforehand.

When it comes to preparing food in the kitchen with other people I am usually a control freak- watching the others persons every move like a hawk. But I was eerily calm as we set out to create a fabulous dinner. 

Jimmy assembled all of the ingredients and we began. We used the bar to do all of our chopping, so that we were able to face each other, and enjoyed each others company while we slaved away. I got lemon on my cut and yelped, he handed me a paper towel. He struggled with the green beans, I handed him the scissors. It was a dance of sorts, and I was loving every second of it.

Jimmy chopped the potatoes and coated them in olive oil, salt, and pepper. He then chopped up the baguette and generously rubbed butter on the bread. I finished making the dressing (sorry secret family recipe) and poured it all over the romaine lettuce. I quickly fried up some croutons. He steamed the green beans, and finally he pan fried the Filet. After setting the smoke alarm off (don't worry nothing burned, it goes off all the time) we were ready to sit down.

Everything was delicious. The steak was juicy, and melted in your mouth. I kid you not there was zero fat on these beauties. The potatoes were perfect- crispy on the bottom and succulent in the middle. The green beans turned out to be a nice finishing touch. The salad was wonderful (leftovers were devoured) and we were stuffed. We couldn't keep eating so we took a break, cleaned the kitchen, and then sat down to dessert. Yum. It was all so good, and cooking together brought us closer- a great experience on a day when you are meant to feel and be appreciated by your loved ones.

Breakfast

People underestimate the role that breakfast plays, especially for children. First of all those that do not consume breakfast are twice as likely to be obese, because they will overeat later (most likely at dinner or late night snacking). Eating breakfast balances your appetite throughout the day. In addition to this eating something in the morning, especially something that is nutritious increases cognitive capabilities throughout the day, prevents fatigue, and helps with mood. Children are more likely to excel in school and their social lives. Not enough emphasis is put on eating a healthy, nutritious breakfast. Apples have caffeine in them, ensuring that you get an extra boost of "hello world I am ready to kick ass today." No more captain crunch and poptarts- eat something that will make you feel ready to do anything!

Honey Recipe

While searching online for the honey recipe (it literally consumed me) I actually found Chef Garce's recipe. I cannot wait to try creating this delicious treat!!!!

Jose Garces’s Truffled Lavender Honey
Ingredients:
8 oz. clover honey
2 tbsp. lavender flowers (you can get them at Essene).
2 oz. white truffle oil
1. Combine honey and lavender in a sauce pot and bring to 180° (use a candy thermometer). Remove from heat.
2. Whisk for one minute and strain to remove flowers.
3. Whisk in truffle oil.
4. Let cool and stir before serving (honey and oil separate).
5. Commence bingeing.

Resturant Week

Warning: This post will make your mouth water, and stomach grumble.

When my boyfriend Jimmy and I decided to go to restaurant week he kindly told me to pick three places that looked good, and then he would pick out a final destination. I read up on a few restaurants in Philly Magazine and chose Amada, Le Croix, and Barbuzzo. He chose Amada without realizing its grandeur.

Amada's chef, Jose Garces, is talented and ambitious. He has opened six restaurants, won the James Beard Foundation's "Best Chef Mid- Atlantic" award, and is one of the six chefs with the title of Iron Chef America. His passion for food and cooking is clearly articulated in his cuisine.

Jimmy and I got all gussied up and headed into Olde City, Philadelphia. This was as exciting as the restaurant menu. The adorable cobble stone streets and the little bars that ran along them were enchanting. We were fortunate enough to get a parking spot on the street, right outside of the restaurant! Since we were an hour early we decided to check out one of the bars happy hour specials. As we approached Mad River their sign caught our eye. Jimmy and I opened the door to a completely empty bar. Despite this we plopped down and ordered a couple of brews. The bartender created work for herself by running around making messes and then cleaning them up. She would look at us expectantly every couple of minutes. However, we were nursing out beers and talking about the days events. She stopped checking up. When our beers were about half full a homeless man came into the restaurant. The smell hit me before I saw him. He sat down next to us and asked Jimmy for a beer. He politely told the man he was out of money, but the homeless man did not wait for a response. He pulled out 2.75 in various coins and tried to make a bargain with the bartender. She played innocent and kept saying that it was 3 dollars and her boss was watching her very closely. It didn't take long for him to disappear, taking the smell of wet dead leaves with him. The whole scene was rather philosophical, but that is for another time. As our dinner hour approached we swigged the last of our beers, paid up and left hand in hand.

Entering the restaurant was thrilling. The small intimate scene included people of all sorts. Some old, some new, some fancy, some plain. The decor complimented the random crowd. The little lanterns that were strewn everywhere created a romantic and exotic feel. They were on the walls, at the tables, and mixed in with the bar crowd. The walls had cubbyholes with single white plates in each one. Jimmy found this particularity interesting. As we waited for our table we overlooked the menu and haggled over what courses to choose. You were able to get two starter courses, two main courses, and one dessert. We wanted to share everything, quite a task since we have very different food palates. We somehow agreed on the eight dishes, and couldn't talk anymore because we were so excited.

As the hostess led us to our table I looked longingly at the seats that overlooked the chaos of the kitchen. Jimmy was excited because they had put as at a corner booth at the end of a long chain of tables. He felt like he was a Prince at the head of the table! He left me to go to the restroom and one of our first courses arrived. The smell made me salivate. As he sauntered toward the table I made him inhale the air. His eyes shut slightly and he smiled. It was delightful. I evilly told him that I was off to the restroom. He told me I better hurry.
 
Gambas al Ajillo (Garlic Shrimp)
           The smell alone would have been enough, but the dish was just as delectable. The shrimp popped in your mouth. The sweet flamingo pink meat was in no way chewy. Pop, pop, pop, and swallow. The popping was accompanied with the nicest spicy juice. It was unlike any type of spice I had ever had before. Almost a mix between spicy hot and spicy sweet. Luckily the dish was accompanied with little toasts. When dipped in the shrimps' leftover juices the bread sprung alive.

Aged Manchego with Truffled Lavender Honey
          Before tasting this dish Jimmy and I stopped and inhale the scent of the cheese. It smelled like sweet grass and cream. The distinct smell of sheep's milk was heavily integrated into the cheese. The pale yellow color was enticing. As the cheese got closer to my mouth I took a small nibble. The bite of cheese was enough to fill my entire mouth with flavor. It was creamy and the traces of spring and sun mixed together to create a mild tasting wonder. The next bite was dipped into the honey. It was life changing. I am a honey fanatic. Wild honey, raw honey, flavored honey, etc. it is all wonderful. This honey though... this honey was the bees knees. The lavender immediately took me back to my French childhood. I had a vision. I was running through the countryside inhaling the lavender plants that surrounded me. However, the smell was in my mouth and as I swallowed it consumed me. The mixture of the sweet, creamy cheese mixed with the fragrant suckling honey was magical. Jimmy sighed. I commandeered the little dish of honey and kept it by my side for the remainder of the meal.

Chorizo Pamplona with Caper Berries, Cornichons and French Dijon
          The very thinly sliced sausage was delicious. It had a deep saltiness that a deer probably would have licked raw. However, the homemade French Dijon mustard is what made this dish. It consumed you, numbing your nose hair. Jimmy and I decided that the mustard was mixed with wasabi. The way the mustard started off mild and then seized control of your senses was like nothing I had ever experienced. The spicy, tingly, and paralyzing mustard complimented the chorizo perfectly.

Escalivada with Roasted Vegetables with Goat Cheese Toasts
         This dish was presented in an unusual manner. There were four small pieces of toast that were coated with a white substance mixed with thick green flakes. Accompanying them were four long strings of color. As we tasted each wave we deciphered what they were. The first was a classic roasted red pepper dish, reminding me of Italy. The second, an eggplant paste that was sweet with a lingering burst of lemon at the end. The third was a really good tomato puree. I knew instantly that this would compliment the goat cheese perfectly. Lastly, crunchy onions that crumbled on your tongue. We inhaled this dish way too fast, but it was soothing and exciting all at the same time. The goat cheese was so creamy, and melted in your mouth. The chives that were tangled inside of it added the perfect kick.

At this point I was more than sixty percent full, but there was so much more to eat. Before we could blink the waiter was back, four more courses awaited us.

Costillas de Ternera Coca- Beef Short Rib Flatbread with Horseradish, Parm, and Bacon
          The short rib was everything you want short rib to be and more. It was layered generously in a straight line on a small flat bread pizza.  The horseradish made the bulk of meat creamy and sweet. It was comfort food at its finest. The cheesy hunks of bread at each end melted into a consistency that flowed smoothly all way down your throat.
          
Madre de Hijo- Chicken Breasts with Truffles and a Fried Egg (Local Ingredients Dish)
          I did not eat the egg, but Jimmy inhaled it, loving every second of the experience. The leftover yolk made the chicken more tender, as if that were possible. The chicken was cooked perfectly. You could have used a fork to cut it, and it was like a marshmallow inside of your mouth. Crisp on the outside, fluffy, chewy, and soft on the inside.

Lubina al Pescador- Roasted Sea Ball, Potatoes, Arbequina Olives, Preserved Lemons, Salsa Verde
          This was probably the most boring dish that we ate. I turned to Jimmy and said, "You know on a regular night this dish would have been fantastic and I would have raved about it. However, in the presence of all of these other majesties, it comes up quite short." He agreed. The fish was flaky, juicy and filled with the most wonderful lemon flavor. Everything else had so many layers, so much to tell. this little simple dish was a reminder of how spoiled we had become!

Gambas con Garbbanzon Coca- Flatbread Shrimp, Chorizo and Garbanzo Bean Puree
         You may be wondering whether or not it was a good idea to order two flatbreads. Well I can proudly tell you that it was entirely different experience than the first. Somehow the shrimp and chorizo breached a gap in the animal kingdom. The two danced together through a sea of creamy chick peas. The salty sausage complimented the sweet shrimp in the most unexpected way. I forced the last bite down, recognizing that I was about 110 percent stuffed by now.

Pasel de Chocolate- Flour-less Chocolate Cake, Chocolate Ice Cream, and Chocolate Hazelnut Caramel
          This was the ultimate way to end such a sparkling night. My stomach was ready to burst from all of the food, yet upon tasting the tiniest bite of ice cream my appetite returned with a vengeance. I wanted to bathe in this ice cream. I wanted to take it home and dance with it until I fell asleep face up on my bed, shoes still on. It was bitter and sweet and icy. It made rain seem friendly. I moved on to try the rich chocolate caramel and mixed it with the powdery pile of hazelnuts adjacent to it. Once again I was floored. Suddenly I wanted to jump into a speeding Mercedes and hit the open road at ninety miles an hour. Dare I mix the caramel and the ice cream? I did. It was heaven. Layers. That is what this dish was all about. The sticky deep dark chocolate mixed with the slightly bitter gooey ice cream to create this intricate well oiled machine. The hazelnut mix added a crunch that was unexpected, yet anticipated. I really don't want to describe to you the actual cake. I don't think that I could do it justice. It was everything you could possibly demand from a piece of flour-less cake. Again layers of different chocolate explosions combined to create a fantastic explosion that seemed to penetrate your soul. I watched Jimmy take the last bite- his eyes half shut in content. It was going to be a night neither of us would ever forget.

I was intoxicated. My thoughts were filled with culture and ideas. I wanted to run and tell everyone what had just happened to me. Instead I took my full belly home and literally went into a food coma. I dreamt about my marriage to lavender honey. We would have lived happily ever after....

Love

Currently I am listening to a simmering pot on the stove. Fennel, cabbage, tomato, carrots, onions, and rice soup! Wait what? For me eating is extremely emotional. The Frankensteinian concoction that is currently bubbling is the result of a chaotic week that culminated into an explosion. However, this soup is a reminder to breathe, be patient, and unearth the joy that is temporarily covered in a light dusting of snow.

I would like to bring light to the fact that cooking can be an emotional journey in itself.
No matter what the recipe you begin from scratch. Raw ingredients that are quite ordinary by themselves. You are their master, their boss. Now you begin to wash/peel/cut/slice/pour/sprinkle the ingredients. Once the prep work is done you begin to follow a set of steps. Maybe you follow the recipe precisely, or you add a little something just at the last second. Then you mix all of the pieces together, and something magical happens. Whether you are sautéing and the juice from the mushrooms helps caramelize the onions, or the honey creates a sort of glassy glaze over your almonds and brie, a change is happening. This transformation is yours, and yours alone. No one else can take this from you. Maybe you will sit in a corner and devour the entire thing by yourself, or maybe you are hoping to impress a your boss, either way a surge of pride rushes through you as you take the first bite. It is here that all of the mundane aspects of cooking, become well worth it.

I think that a result of cooking and the transformation that ensues is love. Cooking in the form of self- love is making something that is going to nourish your body and soul. Making you feel good about yourself. Spreading love through cooking you're creating for others. Feeding your families/friends/co- workers/neighbors. Food is full of powerful warmth and affection. It took me a long time to realize that bringing over a casserole to someone that is in mourning over a lost loved one is about more than just saving that person time in the kitchen. It is about presenting to that person a comforting piece of food that will engulf them with love.

As you make your meals this week try to take time out of your busy schedule to make one meal that you can really be proud of, and share it with someone else. In other words- spread some love through food.

The Meaning of Salt and Light

Whether or not you are religious, the Bible has a lot to say about food. It is one of the many examples of how much history and culture surround food and eating. Food can be related to much more than just the supper table.

In the The Sermon on the Mount Jesus uses both salt and light as metaphors.

Matthew 5:13-16
"Ye are the salt of the earth: but if the salt have lost its savor, wherewith shall it be salted? it is thenceforth good for nothing, but to be cast out and trodden under foot of men.
Ye are the light of the world. A city set on a hill cannot be hid. Neither do [men] light a lamp, and put it under the bushel, but on the stand; and it shineth unto all that are in the house. Even so let your light shine before men; that they may see your good works, and glorify your Father who is in heaven."

This  passage is supposed to demonstrate morality and discipline. Take from it what you wish.
Salt is meant to enhance flavor (faith) and preserve
        Thus, salt has the power to make bland things distinctive. 
Light will demonstrate radiation, of God, or his kingdom, and the world
       Light has the power to spread, and create warmth


Food relates to so many parts of our lives. The more I consume fresh vegetables, the more I feel connected to the earth, and the more spiritual I have become. I am at peace knowing that the dirt I scrub off of my beets was fertilized by tiny earthworms that are a tasty snack for a little Chickadee that is eaten by a Hawk and well... everyone knows that the hawk will never die (Go SJU!). Anyways, I think that it is important to reflect on the "circle of life," and how spectacular the food chain can be.