I am frustrated. I feel that I have no cooking instinct. Maybe it’s not that I have no instinct, maybe it’s just that I’m afraid to try. I have always cooked using a recipe. I plan out my week’s menu after pouring over my cookbook collection and my grocery store’s sales flyer. Now, I know that I’ve read that it’s a good idea to plan your menus, that you spend less at the grocery store when you do. And I think I do spend less, because I try to use up everything. So, that if I have a recipe that uses 1 cup of sour cream, I try to find another recipe to use up whatever I have left, so there is little waste. But still, I admire people who can open up their fridge and whip up dinner from whatever they find.
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.