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.