I want to cook more simply and intuitively. I am currently reading Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver. I cannot recommend it enough, it is a fascinating account of her families attempt at eating locally. It is really making me think about what I am cooking, or more to the point, the ingredients with which I am cooking. I admit that I am guilty of using cucumbers in December, and I don't think I can give up the assortment of fruits and vegetables that are available year round. But I do want to try to eat locally at least during the local growing season. My CSA shipments are helping with that and I plan to visit my local farmer's market on Sunday.
I think what is making this so difficult for me is that I usually approach what to cook based on the protein. For my menu planning I try to have it balanced between chicken, fish, pork, vegetarian, and occasionally beef. So, now, when I'm sitting here with a bunch of bok choy or some arugula, I draw a blank. I'm not used to trying to figure out what to cook based on the the vegetables. This is the problem from always using recipes, and especially from always trying new recipes. I don't really "know" how to cook, I know how to read recipes. I want to try to change that.
What's going to make this plan more difficult is that school starts back up tomorrow. So, I will not have as much time to plan. And I do have to plan, even if it's nothing more than saying Friday is fish, with some sort of greens and some sort of rice. I have to have a plan, I can't come home from school, tired, and not at least have an idea of what I am doing. I'm sorry for rambling, and if you are still reading this, any suggestions to help me with my process would be appreciated!
No food pictures today, but here a couple from garden that I took recently, sort of a before and after shot!