I feel like my food tastes are a little bit messy. A little indefinite. A little. . . uncommitted.
I am seemingly fully committed though, to traipsing all over the food map, to trying a little of this and a little of that, to one day be a vegetarian then another day be a meatatarian, to then another day eat nothing but banana cake and pepperoni slices straight from the package.
Paleo? Sure, I’ll try it. Vegetarian? Yup, that too. Vegan? Eh, I guess – I’m sure it can be delicious, but really, could I ever give up dairy forever?? I think not.
I’m willing to give almost anything a shot, but fully commit to it? I’m learning I just don’t know who I want to food-be.
These are the things I do know:
I probably cannot live without cheese, sugar, or garlic, and baking is a life-style choice for me. Please don’t ever take it away.
They say if you look in a woman’s purse, you’ll learn a lot about who she is.
A good dump of handbag items on the floor the other day revealed a giant marble, a butter knife, a ninja doodle pad, heart candies, wintergreen Lifesavers, Advil, an heirloom hankie, three miniature fairies, sugar-free lollipops, my wallet, a matchbox car, sparkle lip gloss, peppermint chap-stick, 3×5 notecards, 3 pens, a Mardi Gra necklace, and umpteen grocery store receipts.
Can you divine who I am from that?
What if you look in a cook’s pantry? What would that tell you?
I’ve got four types of flour – plus gluten-free, almond meal, curry powder, hoisin sauce, sriracha, garam masala, palm shortening, palm oil, olive oil, canola oil, Crisco, yeast, white sugar, agave, honey, maple syrup, molasses, rice noodles, pasta, quinoa, peanut butter, sunflower butter, almond butter, salted butter, unsalted butter, european butter, ghee . . . . See?
My cooking/baking self just can. not. decide.
It’s obvious I can’t decide on a permanent food path.
And the breads – I forgot the pile of breads.
Hamburger buns, whole wheat bread, tortillas, rice crackers, sourdough baguette. . . .
Which brings me to toast.
I love toast. Put that with the things I probably never want to give up.
More specifically, I’ve got a weakness for mini baguette toasts – i.e. crostini – especially buttered or oiled and salted before toasting.
I’m dreamily immersed in An Everlasting Meal right now. It’s part cookbook and part (food)love story.
I can’t even describe it. It’s like reading a romance novel about the art and process of cooking and eating.
Every time I turn the page I want to eat something new. Adler even tempts me with foods I don’t even like – like soft-boiled eggs and mayonnaise. She makes me want to try them all over again, done the way she is doing them – because then I imagine there will be sparkles and magical, mystical swirls around me as I go about the preparations, and it’ll be a totally otherworldly experience all anew when the food meets my mouth.
And Tamar Adler – she loves bread too. Crusty baguette is mentioned over and over again to accompany everything from roasted veggies and cheese to soups, to soppy eggs.
Somewhere, she mentions broccoli stalks and shaving them down to make a salad. I don’t remember the details, but I remember sparks igniting in my imagination, my stomach rumbling, and my taste buds anticipating.
It’s something a bit like this crostini right here.
The shaved broccoli concoction on its own is nothing particularly noteworthy.
But when you toast baguette slices with a little oil, then rub them with raw garlic, top them with the shaved broccoli and paper-thin slices of parmesan, then drizzle on high-quality extra virgin olive oil with an extra sprinkle of coarse salt and a little fresh ground pepper?
There. There is your dream come true.
May I venture to say, that I have learned this about myself:
I almost never will take veggies over cake, but – I’ll take this shaved broccoli crostini every time.
It’s just a plain delight in a million different ways.
So who do I really want to food-be?
Eh. I don’t know.
Does it matter?
I’ll be who I am, and I’m ok with that.
I guess this is my food-style: mostly healthy(ish), sometimes indulgent, large part classic and leaning towards traditional, always willing to try something new, and (most of the time) simple.
How do you sum that up into one or two words?
What about you? Who do you want to food-be?