Over the last few months, I have had to make major changes in the way I eat and therefore the way I cook. Initially, I felt a little overwhelmed at the growing list of foods that I could no longer eat and for the first time in my life, cooking seemed stressful. It was then that I had to return to my basics and go back to some of the basic lessons that I had learned across my lifetime. One being that cooking is like meditation. When I stop, relax, and focus on being at one in the moment and with the ingredients, my creativity would kick in and the answers to what and how to prepare would flow like a river.Read more
Growing up, I can still hear my mother tell me, “Try it, you might like it.” It is one of those lessons I strive to remember even today. I may not have liked something when I was a child, but that does not mean I will not like it now or even 10 years from now. My wife, for example, has not liked zucchini since I met her, for no explainable reason, but that she did not like it. However, a few months ago I made a zucchini and pasta dish that she loved. In fact, she seemed to enjoy it more than anyone else in our household did and has grown to enjoy zucchini since then.
The same is true of restaurants.Read more
There are so many amazing foods that begin with O I could have chosen from this week. There is oat bran, oils, olives, okra, onion rings, onions, oranges, orange juice, omelet, oatmeal, octopus, oysters, orecchiette, and oregano. I could have even gone with some O brands such as Oreo’s or Olive Garden. Any of which would have been interesting, but it was a recent viewing of a commercial for Silk Almond Milk and a conversation with my wife Zoe a few weeks ago about trying turkey pastrami, which reminded me of how often we are not open to new experiences in our lives and in our food.Read more