Top | my kitchen
(post, Kim Carlson)
It's a little early to reveal much about what some of us have been up to around here, but I can say that it's food-related and that we've been happily engrossed. (And yes, we'll announce it before long, so stay tuned.) But while we're thinking about and talking about food all day, we sometimes don't have much time actually to cook. (I know, I know. Join the crowd, right?) If it were summer, that would be one thing; we could simply forage. But winter food takes a little more work — and advance planning. I'm building up to a pressure cooker — Lorna Sass's [/books/collections/allbooks/cookingunderpressure?utmsource=NL20100106&utmmedium=email&utmcontent=CookingUnderPressure&utmcampaign=ANewYear "Cooking Under Pressure"] has nearly convinced me I need one. But in the meantime, I'm revisiting many of the recipes in our [/recipes/collections/weeknightmeals?utmsource=NL20100106&utmmedium=email&utmcontent=WeeknightMeals&utmcampaign=ANew_Year "Weeknight Meals"] collection. While I might occasionally order takeout, it helps me to remember that good, home-cooked food can be fast, and what's more, that stopping to cook can be a good way to ground an otherwise preoccupied life — mine.