For the last several weeks I have repressed my thoughts. This blog is both a blessing and a curse for my imagination. On the one hand, since the beginning of this project, I wanted to devote myself to writing about food politics, a bit on the home-front (meal planning, etc) and the occasional post on meals I prepare at home. Over the last year I moved more and more towards the politics of food. The content is vast and prolific on the internet, and it often felt like there was so much more to add.

At the same time, all the food ideas I had for my own kitchen or culinary events were pushed aside. And so I write this entry. This is my way of saying I’m giving a voice to my food fantasies. I want to share what’s on my mind (and my stomach’s mind too.) This may be less serious and more fun. All blogs need some balance. Here’s my go at it.

On my mind and in the freezer sit many ideas, including:

- head cheese (I recently facilitated the purchase of an entire pig from Afton Field Farm) Look for a series of posts on the making of head cheese. Yes, there will be gore but yes, it will be interesting.

- North Portland Supper Club. I posted about this recently and I’ve been reluctant to continue posting on this topic (see above worries.) But those concerns have passed and now I will write freely on my thoughts, hopes and future club meal ideas. The first supper club is in the coming weeks and I’m super excited about this food venture!

- Sundae Party. So I have a friend who has a friend. The friend of the friend either works for a major grocery store or works for an organization that works with a major grocery store. In any case, the major grocery store cannot (like many of its competitors) sell all of its products. Consequently, on Sundays a lot of the food must go. This definitely includes milk, cream and eggs. And so what better way to use these “aged” ingredients than make ice cream! I made 6 quarts last week and the goal is to make many more flavors over the next couple months. I will have to write more on this later (as there’s a lot to say.)

- Everything else. After buying the pig I also received 1/2 a lamb. The order for the lamb happened many months ago and it so happened that I received both around the same time. So now I have many pounds, many exciting cuts of meat in the freezer (not to mention the share of wild salmon.) So the freezer is full and now my imagination is exploding these days.

Now that I’ve finally said what I’ve been wanting to say on this issue, I am confident to fill this blog with food – culinary ideas, fulfilled food ventures, political rants and everything in between.

Related posts:

1. Head Cheese (part I)
2. Good-Bye Grocery Store (part 1)
3. Freezer Madness and the Long Winter Ahead
4. A simple menu (weekly menu 2)
5. New York, New York (weekly menu 1)

Tags: afton field farm, cooking, lamb