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 andΒ 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 closeΒ 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.
Waving hello to you, Mary, and sending you Happy Valentine’s Day wishes. π Bon appetit! I thought of you while I was re-watching the movie Chocolat. π 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!
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 π