green pepper and Capri Sun

Yum yum yum. I like eating food. Especially when it's food that's been picked about 30 minutes before you throw it into the frying pan. I've been reading Barbara Kingsolver's non-fiction book, 'Animal, Vegetable, Miracle', and one of the things she talks about is the life and death cycle of all the plants and produce we consume. I think I've thought of that before, but not really dwelled on it. It's definitely interesting though to think of your lunch as having been a living, breathing organism just shortly before you chow down. I've definitely made this connection before with animals, especially when fishing, which is probably the times I've had the freshest meat. With vegetables though too, they have to sacrifice their lives so that you can continue to live on as a being.

It's funny how your taste changes. When I was a kid, we didn't get snacks very often but I remember when I did eat a hostess cupcake or got one of those Capri Sun drinks at a softball game or something it tasted so good. Now I can't imagine combining those two items into a snack. I'll take some greens, fresh fruit, and a grain please!

My roommate has talked about how she used to have a strong dislike for the South's version of 'greens.' In the past couple weeks (with the addition of hot sauce), she has been caught happily munching on kale, collards, chard, and spinach.

I'm also really getting into cooking a lot more. When I first started working at BCS, I didn't like cooking lunch or dinner because I was afraid that if people didn't like what I made, then they would make fun of me or not like me. Yeah, admittedly guilty people-pleaser. But after about a month or so, that attitude was gone! I began to embrace cooking the meals, and volunteered to do the cooking whenever possible. I've always enjoyed cooking, but now it's even more fun since I've entered the "adventurous" side of being in the kitchen.

My mom has always been a recipe follower. I remember asking her for a macaroni salad recipe when I graduated from college, and specifically recall asking her how much tomato, green pepper, mayonnaise, and ham to put in with the noodles. She said she just usually used what she had, but I couldn't imagine not measuring out the "1/2 cup green pepper", since I thought she followed all recipes that specifically. It didn't take me long after living on my own to realize 1/2 cup or 1 cup or no pepper at all didn't make much of a difference! Now I've modified that same recipe every time I've made it, adding and subtracting ingredients depending on what I have available. Cooking with what's available is definitely a new but very useful and cost-effective concept to making food.

I'm still all about the recipes, though, and allrecipes.com has become my go-to for many occasions. I also love the creative aspect that comes though, when you don't have some of the ingredients, and are forced to ammend the list to fit your situation.

Thanks for reading and if you ever want to cook with me - let me know because I love food!!