It’s Monday, we’re in the midst of wrapping summer trunk shows and adding to our team in upstate New York, and there’s a big college graduation weekend ahead, so need to be quick even though this topic runs deep, food, or more precisely, cooking your own food.
Yesterday I did what I do almost every day, cooked for those I love. Scrambled eggs, bacon, onions and green peppers for breakfast, grilled chicken, Caesar salad, sautéed asparagus and red peppers for lunch, and believe it or not simple cheeseburgers and a green salad with house made vinaigrette for dinner. Oldest daughters were out-of-town; two sons drove to the country place for late Sunday lunch with flowers in hand. About six in the evening or so drove home city-side and cooked for mom, she’s headed towards seventy-seven, and broke bread with a glass of wine, or two.
Reading the SundayStyles section of The New York Times is always a must-do. Settled in after dinner and the article that grabbed the most was of the uber-couple getting into vegan meal deliveries, and snacks. Prepared and packaged and delivered, if I read correctly. Vegan, go for it, both older daughters did the vegetarian thing for a few years, and now our sixteen year old is pretty much meat free. We should all eat and enjoy what we’re into for sure, and not press other’s to see things our way. It’s just that my deep thoughts on this subject after decades of eating and cooking is that food should be as close to real food and as bare as possible. Bare being without boxes, and preservatives, and cellophane, and as close to wear it came. Sure, it’s challenging, and more expensive, and yes, more time-consuming.
It’s also more soulful, preparing a meal to share with those you hold close. We scrambled, diced, sliced, whisked, grilled and washed dishes all day long. Bliss.