Hosting in the Electronic Age.
While Emily still has some good ideas, things have changed. In the digital age we now live in, we try to jam as many things as humanly possible into our […]
Tag Archives: cooking
Soul of a Recipe
A recipe is the soul of the cook, written down in physical form. When you use it, you recreate that moment where something was born from nothing– like a mini Big Bang that you can control.
Cooking isn’t set in stone like many believe, it’s a constant flight of exploration even for the “experts.”
Are Our Kids Actually Who We Think They Are?
So if you take a kid who’s already not eating the best diet, which is probably causing slight behavioral problems from sugar highs and lack of nutrients, but nothing that’s easy to differentiate from typical toddler (or hey, teenager) behavior, and then add something else on top of it, like a widely known and “accepted” allergy medication, at what point does the straw break the camel’s back?
…At what point is the kiddo being affecting by all these little behavior-changing inputs so much that they’re acting like a whole different person?
…The next time a kid loses their shit or is just being an absolute mindless raging ass, pause to ask the question- are they fully in control? Are their bodies being given the right building blocks to mentally succeed and allow the choice of good behavior? Is cardboard food sparking behavioral changes that we then medicate to fix, and keep cycling down from there.
…where is the root value in how we’re spending our time, and should more of it be used making better food?
The Springboard of Judgement
Belief is necessary for building the foundations by which we approach life… however sometimes being staunchly rooted in rigid beliefs, without review, can keep us standing still; a lesson in life, parenting, and cooking I’ve learned the hard way.
Releasing the Pressure
However, we put pressure on ourselves as home cooks to be good at cooking all categories because our society doesn’t have a specific genre we focus on. Italian one night, Indian the next, then maybe Mexican? Thai? Chinese? French (classic)? The magnifying glass is on us to consistently produce variety and have it all taste great, even though some of these cuisines require significant experience to do well without having been directly taught.
Peel & Cleaver 