Friends, welcome to a new year...sending you wishes for abundant health and happiness. May we share memories and stories together in our kitchens. May our taste buds awaken to new flavors. May we celebrate and savor culinary experiences around our tables for years to come.
The vision for this blog has been like a slow simmer on the back burner. Today, January 1 seemed quite fitting for its emergence. Food will be our topic - in all of its various forms. It is my thanks for your courage in offering your stomachs in support of my passion.
Over the past year in particular, some of my happiest moments have been experiments in my own kitchen (or perhaps even your kitchen, as I am not shy to inquire for a corner!). It has been a pleasure to explore new spices, herbs, grains, legumes, and vegetables with previously unfamiliar names. Melodic names like turmeric, cumin, garam marsala, saffron, and salts in hawaiian red and black, pink, and Celtic grey found a new resonance. Textured grains like quinoa, wheatberries, millet, whole wheat couscous, wild rice found harmonious chords with the organs. Legumes like red and green lentils, white navy, and garbanzos became fundamentals. Vegetables like kale, fennel, arugula, watercress, and beets found their way into pastas and salads.
I welcome you on my journey of taste. Share in my kitchen creations, grocery aisle wanderings and culinary readings.
Must join the crowd...with gratitude to the inspiration in the cozy kitchen at Ste. Edouard-Charles.
No comments:
Post a Comment