Food Fantasies

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.
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Hearty Food Returns (weekly menu 18)

Winter persists. From late November through the late weeks of April we will have cold, we will have wet and we will have wind. Sure, this weather happens erratically throughout the year, but there’s something about the long winter that wears on people’s minds and mood. Maybe it’s the gray. Maybe it’s the cold. For some, maybe it’s the lack of fresh food.
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Between the Holidays (weekly menu 14)

December is really a huge month. There’s just so much that happens, for me especially. I got my birthday, Hanukah, Christmas and New Years.

Busy. Busy. Busy.
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Bring Me the Meat! (weekly menu 13)

For all my talk about meat, I have to admit that I haven’t been eating it nearly as much as I did a year ago. This is both good and bad. Though the bad reason is unknown to anyone else but myself. Specifically, I’m convinced that my stomach digests meat well and I remember eating local, whole foods and feeling better than I do these days. I’m starting to think that I need to eat more meat but not too much, hopefully a sustainable amount.
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Where have all the simple meals gone? (weekly menu 12)

For more than two years now I have planned weekly menus. The goals have changed over time, but the quality of life that results from my semi-obsessive planning habits remain choice and flavorful. Sometimes we find a theme for the menu- an ethnicity, a region, a cooking technique, a desire for cheeses or meats, etc. Throughout this process of reading recipes and planning feasts at home, I have noticed one big shift – my conception of a “simple meal.”
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