Tag Archives: Cooking

Thai for Lunch

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Life will always try to make you run, even if your preference is for a steady trot. I say this, but much of our stress I think, is self-inflicted. Put your phone down, get off Facebook and Twitter, and you’ll be in a better state of mind.

My own life’s rhythms ebb and flow. For public schools, this is vacation week, so no sub assignments to consider. I’m tutoring at night because the private school nearby where I work has a different calendar than the one followed by their public counterparts.

While no fill-ins as a guest educator, I do have two articles I’m on deadline for. I continue writing for National Oil & Lube News. If you’ve never read any of my work for them, the February cover feature is mine, highlighting how no industry is immune from the reach of Donald Trump’s tentacles and tariffs.

Because I’m out during what are post-dinner hours for most people, I prefer not to have the standard American dinner, traditionally the largest meal of the day. For me, for much of my work week, I’ll whip-up something at lunch that is really my dinner. I make enough so that I leave a meal for Mary when she makes it home from work, or one of her after-labor fitness classes.

I don’t know where my culinary skills fall on any kind of continuum. I know my way around the kitchen, am quite capable of dicing and chopping, and I’ve mastered some of the basics of food preparation. I’m sure in our culture of fast food, or if you’re a foodie—eating most of your meals at a restaurant where the food is overprices and in my estimation—often underwhelming, then food prep might be foreign to you. Then, factor in the continued avoidance by many in the culinary world of moving away from meat to more plant-based meals, and cooking at home is almost always preferable to paying someone else to feed me.

Pad Thai for Two (maybe three or four)

Today’s Thai for Two packet presented an option that was fairly simple in terms of assembly. I had to soak my rice noodles for 25 minutes, so there was a time commitment involved. However, while my noodles were setting up, I diced my scallions, mushrooms, and then, timed my stir-fry requirement so that when the noodles were done soaking, all I had to do was add them, stir them around with the packet of Pad Thai Sauce (which was enclosed) and “voila!” I had dinner. I even steamed some broccoli because I love it and cruciferous vegetables are a good thing.

Cooking is cool.

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The Death of Anthony Bourdain

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I’m not sure when the fetishization of food began, a place in our culture where watching others cook and especially eat became a thing. I found an article that does a good job of capturing the hoopla around food. It’s especially fitting given the death of Anthony Bourdain, who the writer called “the Elvis of bad boy chefs.”

I watched Bourdain’s various shows on Travel Channel over the years, especially “No Reservations.” He was an interesting dude. I always thought I’d enjoy meeting him. I loved the time he was hanging in the desert with his buddy, Josh Homme, of Queens of the Stone Age.

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The Unbearable Whiteness of Lasagna

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Becoming a plant-based vegan offered another connection point between Mark and his dad. We had baseball and sports (for much of our relationship), books and writing, and then, just prior to his leaving on his walk, I decided I’d see if I could go two weeks without consuming dairy or animal-based food products (namely meat). During his trip, we kept a dialogue going about plant-based eating and associated food-related topics.

This re-ordering of diet and food might seem drastic. It really wasn’t. I just stopped eating some foods–eggs, cheese, yogurt, and meat. I replaced them with mainly plants—fruits and vegetable that I already liked and was eating. A new attentiveness ensued, searching for meals and recipes that fit with that.

In August when the three of us were together in Omaha, Yelp directed us across the city to a nondescript eatery in a converted gas station. I found out later that the chef was none other than vegan cook and cookbook goddess, Isa Chandra Moskowitz. The food on the menu was amazing. “So this is veganism,” I thought at the time. Afterwards, it made sense to seek out her books.

Veganomicon: The Ultimate Vegan Cookbook is a book written with Terry Hope Romero for people like me (and Mary); those coming to veganism who want to learn to cook vegan, and not rely on others to cook for them.  The authors bring their unique, DIY-informed approach to food, billing it as “the essential guide to mastering the art of vegan cooking.”

Vegan cooking 101

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Restaurant Food

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What makes Americans fear their kitchen stoves so much? Huh?

Well, it appears something is at the root of the rise in eating out. Just last year—for the first time, ever—Americans spent more on restaurant food (and bar fare) than they did on food from the grocery store. The data reflects a pattern hearkening back to our “halcyon” days in America, the 1970s.

Perhaps the paucity of exciting food from the decade when things began unraveling drove a generation to seek their sustenance outside their home kitchens. Experts tell us that much of this is due to females now working somewhere other than where they’re domiciled. I think one assumption that’s safe hold is that Johnny is pretty useless in term of opening a can of beans and throwing some rice into a pot. Or maybe, we haven’t evolved as far as we think we have and it’s still a woman’s job to cook (and clean), while bringing in half of the household income, women’s lib be damned!

Cooking doesn’t have to be a comedy routine.

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Writing About Food

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Writing about food, just like almost everything else in our 21st century lives has changed. I don’t know what it is, but much of our current food writing seems to me to be carried out by writers that are more about the art of food, with less awareness about its preparation. Or, if the writer knows his or her way around the kitchen and kettle, then it becomes necessary to pull the “food snob” shtick, which I absolutely deplore.

It seems everyone these days is writing about lobster rolls. There’s the Lobster Gal, who has a new book out, and then, Yankee has another spread on the “best” lobster shacks in New England in their Best of New England issue. There are all manner of varieties of this common narrative—we get it—New England has lots of lobster “shacks.” Continue reading →