Get Cooking Thursdays


We just made lentil soup with poached eggs and paprika crème fraîche!!!

I go through food phases. The progression goes like this: vegetarianism, vegan, RAW, vegetarianism, pescetarianism, and now I find myself in the once-in-a-blue-moon-I-might-eat-bacon category. (Although I still can’t bring myself to buy or prepare it at home.)

After a long period of cooking boredom I found myself really craving wholesome, simple food. Isn’t there just something so satisfying and vital about putting a forkful of deliciousness in your mouth – especially if you made it yourself in your own kitchen?

Upon being seduced by a cookbook on my friend’s coffee table, I decided it was time to do something about my food block. I bought “La Tartine Gourmande: Recipes for an Inspired Life” by Beatrice Peltre. (Inspired life indeed!)

Me and my man have committed ourselves to eating better during the week, and with the help of this new cookbook we’ve finally been able to do it. I don’t know about you, but we get SO exhausted at the end of the day taking a big ol’ nap in the middle of the floor sounds downright irresistible. However, living a lackluster life is gross. Not to mention unacceptable. So, we really, really had to commit! The kind of commit that makes epic homemade meals happen…on a Thursday night…after a long day at work. That’s when the magic happens! So what’s cookin’ good lookin’?


The Art of Home Canning

Home Canning

Home Canning (Photo credit: renoir_girl)

Both my Grandmother and Grandfather grew up on farms. They are the salt of the earth. I grew up in their house and am blessed with many memories of backyard edible gardens, fresh honey from home made bee hives and a magic medicine cabinet complete with something in a glass jar called “salve”. I’m told it was an old recipe given to our family by Native Americans.

Every summer, my Grandma would harvest the fruits and vegetables from the garden. She would have a home canning jam session right there in her kitchen. She preserved fresh peaches, pears, jams, green beans, soups…you name it, she canned it. I know this made feeding her seven children healthy meals a lot easier. Tragically, I somehow never learned this skill from her.

While inspired by the idea of making fresh homemade jam as favors for my DIY wedding, I stumbled upon a very exciting book on titled the Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today. (Kingry, Judi and Lauren Devine. Complete Book of Home Preserving. Ontario, Canada: Robert Rose Inc., 2006.) I just received it in the mail today and I am very excited to get started. While it will in fact be too expensive to make jam for our wedding, I know canning is a skill I can actually use. Besides, how delightful is homemade jam?!

For the last couple of years, I have noticed that people are beginning to value wholesomeness again. There seems to be a trend among younger people toward moving back to the farm, returning to the garden and simplifying one’s life. I’m ready to become a part of this movement through the art of home preserving. My hope is to become at least half as comfortable with this process as my Grandma. And while I live in an apartment for the moment, you can bet that when I have a house, it will have an edible garden in the backyard and I’m going to bottle everything in it.