For the Love of Food

I don’t have a full-fledged post for today, but I still wanted to check in to say hello and share a real-time glimpse into my kitchen life. It’s Valentine’s Day, which means I’m getting ready for our annual holiday tradition: home-cooked steakhouse dinner for two. This year it’s grass-fed sirloin, roasted asparagus and whole onions, and freshly-baked seeded sourdough baguettes (swoon).

Grant is out taking advantage of the warm Sunday weather for a surf session, so I’ve been spending a relaxing morning at home sipping coffee, petting Chuy, and leafing through my bookshelf in an attempt to kindle my next spark of culinary inspiration. Harold McGee delivered, as usual – ever since I was gifted On Food and Cooking years ago, I’ve been in awe of the depth of culinary science and history expertly compiled in its 884 pages. I’ve valued it as a reference book, but after blowing my mind about 7 different times just during my morning of leisurely skimming, I decided I’ve been doing this work a disservice by not soaking every word of it into my food brain! I love being a culinary dietitian and building a career around foodie science, so I really need to take better advantage of this wisdom. I know it’s going to be a long haul, but I’m resolving to finally read this thing cover to cover. Welcome to my nightstand, McGee.

Curiosity is a good thing, and we food lovers have a lot to be curious about. I’ll close with a line from McGee’s introduction, a timely reminder (given today’s holiday spirit) to give our attention to the thing we love:

“Food is an infinitely rich subject, and there’s always something about it to understand better, something new to discover, a fresh source of interest, ideas and delight.”

Any other food nerds out there on the same page? Reach out to discuss! You can order the book on Amazon here.

2 thoughts on “For the Love of Food

  1. Waving hello to you, Mary, and sending you Happy Valentine’s Day wishes. 🙂 Bon appetit! I thought of you while I was re-watching the movie Chocolat. 🙂 How different seasonings make a difference when they are delivered with heart/love. I know your dinner will be delicious and happy culinary alchemy as well to you!

    1. Right back at ya, Christina!! You’re so right, love is really a key ingredient that comes through into the dish. Maybe love is the elusive sixth taste 🙂

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