- To have an online space for the documenting of my passions and experiences.
- To open myself to the online blogging community. Creating dialogue with others on various topics of interest.
- To motivate myself and others to live life to it's fullest and to write about it.
And so, it begins. Today, my theme is Savory Saturday, dealing with food. Food has been an overwhelming part of my life, especially as of late.
I think it all began when I was born. No, it did take some time for my senses and appreciation to develop, as well, as my willingness to try new things. It began when I was born. It really began while I was in college. I am grateful to my parents for creating the foundation.
Growing up, you have the stock recipes and beliefs about food that your parents had. I had a roommate who was passionate about food, but not just any food; she was passionate about good food. My tastes now are nothing like the tastes I experienced and favored with her, but she got me tasting. Not only food, but also literature, and ideas. Thank you, Be5tty.
The next phase of my culinary transformation was traveling abroad. I was privileged to be a passenger in a great pursuit of tasty food, in a country where I did not know the language, and therefore, most of what I ate was ordered for me, and most of that was tasty in a completely new way. Additionally, the life-long friendship that was created from my travels, has continued to stimulate my taste buds. Thank you, Alethea.
And the refining process arose with a new friend, a self-proclaimed epicurean hedonist. Cost was secondary. Food and ambiance, good company were all worthy of a lifetime pursuit, and boy, did we pursue! Local dining, incredible friends, near and far, experiments, and the embracing of new recipes. Want something? Why buy it when you can learn how to make it? Why make it when you can enjoy the experience of buying it? Both logical approaches, and both utilized and various intervals. Thank you, James.
And now, inspired by the process of dietary treatment I am endeavoring with the assistance of my acupuncturist, I am entering an entirely new real of sustenance and nourishment. I have begun a 21 day cleanse (I am on day 4), and the most substantial consequence has been the exponential increase in my appreciation of SIMPLE. The diet calls for large amounts of vegetables supplemented with some grains and fruit. Later more grains and select dairies are added. My experience so far has been being blown away by the desert like quality of sweet potatoes, by the amazing treat of dates, and by the divine taste of butternut squash.
Now, more than ever, my perspective resonates with that of Alice Waters, who said: "When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is." And it is yummy!!!
The diet/cleanse I am doing is from the following book:
