Tag Archives: foodie

When Food is Flying

Back in my working days, I used to think of myself as the king of batch cooking. On any given weekend, I would roll up my sleeves and slice, dice, chop, fry, bake, roast or braise any number of food items in preparation for the work week ahead.

I would place the completed meals into small microwave-safe containers, label them and then freeze them. It often felt like cooking for a platoon, preparing two or three recipes at the same time and ending up with 12 to 15 prepared meals, but it worked for me. As a result, during the work week, I barely had to think about lunches and dinners. To me, it was a pretty efficient system for cooking for one.

During those marathon sessions of cooking, I picked up the habit of cleaning the kitchen as I went along to avoid a mountain of dishes and a bad case of “kitchen claustrophobia”. Just the same, when food prep day was done, I could do one final kitchen clean up and then toss whatever I was wearing into the laundry hamper.

The reality is that despite my meticulousness when cooking and cleaning up, I often ended up wearing some of my ingredients. Call me an enthusiastic chef!

After moving to the country with my partner, I quickly adapted to cooking for two, as we took turns in meal preparation. Continue reading

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Kitchen Claustrophobia

a spread of party food sitting on a turquoise blue stovetopAm I the only one who suffers from kitchen claustrophobia… or is it acrophobia? Whatever the clinical term might be, I am referring to a fear of mountains of dishes, leaving little room to navigate.

It’s not a fear that causes me sleepless nights but I will admit that it does trigger a compulsion for keeping the kitchen as clutter-free as possible.

When I first moved out on my own, I always kept a pretty tidy bachelor pad. However I was a bit more lenient in the kitchen area. Without a dishwasher in my modest little galley kitchen, I sometimes let dishes go for a day or two, until there was enough to warrant pulling out the rubber gloves. After all, it was just me producing dishes, and I admit I became pretty frugal in my use of dishes (i.e., eating out of napkins or over the kitchen sink) to avoid accumulations.

But it didn’t take long for me to figure out that this approach was not entirely practical with a kitchen that was just slightly larger than a postage stamp.

Plus, when consuming all three meals at home (I lived just a couple of blocks from my office so I could easily dash home at lunch time), some pile ups came quickly. Continue reading

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A Post about Toast

Two perfect toasted pieces of toast on a plateThey say that in life, you need goals, right?

It’s not that I lack ambition, but some days, just getting the perfect piece of toast is a major achievement.

It’s like a duel between me and the toaster. It’s like Wile E. Coyote versus the Road Runner… and this is from someone who doesn’t really have a competitive streak.

It really boils down to choosing the correct setting number on the toaster, based on the type of bread that I am using on that particular day. Given the variables involved, some days I feel like I am playing the “Safe Cracker” game on The Price is Right.

When I correctly choose the setting number and out comes a perfect piece of toast, I feel like Rocky in that scene when he successfully runs up that staircase at the Philadelphia Museum of Art.

When I don’t get the right setting, the overcooked, petrified toast makes me feel defeated like Charlie Brown, after Lucy takes away the football just as he is about to kick it across the field.

Wouldn’t it be a wonderful world if we could just put bread into the slot, pull down the lever and walk away, knowing that a perfect piece of toast will be ready moments later?

I imagine that some of you might be asking, “Is your toaster broken? Mine comes out fine.”

I am pretty sure that my toaster works fine too. The problem is that my bread choices are constantly evolving. If I stuck to the same kind of bread every day, a perfect piece of toast could indeed be feasible. Continue reading

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Rediscovering the Joy of Cooking

By the time I moved into my first apartment, I can’t say I was ever really daunted by the prospect of cooking for myself. Armed with a variety of secret family recipes and a natural curiosity to explore more exotic food options, I think I had the right mindset to experiment in the kitchen and to discover new favourites.

At that time, as an entry-level employee, without huge responsibilities on my shoulders, I had free time and headspace to play in my first kitchen. I clipped and collected recipes from newspapers, magazines and even the TV Guide, and I slowly built up a repertoire of favourite recipes.

However, in 2005, developing an intolerance to wheat products was a serious game changer as I pretty much had to toss out my recipe book and start over. Regrettably, switching out regular flour for gluten-free flour was not a recipe for success. It’s not always that simple.

Fortunately, at that point, I still had the energy, time and headspace to “play with my food” to rebuild the repertoire.

However, it was around 2012 that I started to feel a certain ambivalence toward the kitchen. Whether it was the faster pace at the office, my increasing level of responsibility, my increasing level of stress or just an overall fatigue about cooking for myself, my interest in experimenting with recipes was on the decline.

By that time, I had developed a pretty decent repertoire of gluten-free recipes that froze well. That way, I didn’t have to cook for myself (or repeat the same meals) every day. As long as these go-to recipes continued to perform well, I didn’t need to stress myself out in trying new recipes that may or may not work.

During my limited vacation time, after enjoying some time to rest and to decompress, I felt glimmers of interest in putting new recipes to the test. With varying degrees of success, I was able to slowly add to the repertoire. Continue reading

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50 Reasons Why I Love Baking

1. Baking can be an “in the moment” experience. It is difficult to ruminate over an issue, when one is busy measuring and following directions, while keeping an eye on the clock and the oven.
2. To me, baking can be a relaxing experience.
3. Baking is an opportunity to develop new skills or to work on existing ones.
4. I love that baking can be broken down into many individual disciplines and learning opportunities.
5. I love that I have succeeded in folding egg whites without completely deflating batter.
6. I love that baking is something for which I am passionate enough to make the time to keep trying.
7. Baking is an opportunity to develop intuition for what will work and what won’t.
8. Baking is an opportunity to experiment with different ingredients.
9. Baking is an opportunity to take a favourite recipe and to try to “embellish” it with different flavours.
10. Baking is the closest I will ever get to becoming a scientist, meticulously combining different ingredients and relying on their chemical properties to achieve grand results.
11. I love baking because I know exactly what goes into a recipe.
12. I love baking because I don’t use ingredients that I cannot pronounce. Continue reading

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