Savor the Simplicity
I’m reading books about savoring food and enjoying it. So, what do I do? I buy butter and make some really rich foods.
Now, part of this is my learning curve. I am prone to avoid these delicious dishes, and now I am savoring them. It’s amazing the things you can create in the kitchen.
But our stomachs are rejecting the rich dishes. My pour family was left in quite a state after last night’s risotto. When you’re the cook, you’re also expected to be the nutritionist and then the pharmacist if anything goes awry. That’s a lot of pressure.
While I do enjoy these party dishes from time to time, I crave simple, whole foods from clean, organic ingredients. Beans and rice. Roast chicken and vegetables. A brothy soup.
It’s easy to learn to enjoy the layered, heavy foods. It takes some noticing and appreciation – not to mention a desire for a healthy gut – to enjoy the simple but savory foods.
Tonight, I’m returning back to an old standy-by. I have some bread going in the breadmaker and my stove will soon simmer with Italian Red Lentil Soup.
I read a whole chapter devoted to cutting an onion, in which the author makes a case for paying attention – and that cooking is a sacrament. There is time for festive eating and decadent foods, but there is something sacred in learning to savor the simple in everyday foods.