food

More Gratitude, Day 4: Rhubarb

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The rhubarb that is coming up in our yard brings joy for several reasons. I’m thankful to see it poking through the earth, one more sign that spring is really here. I’m thankful for the memories this plant evokes. These very roots were once tended by my grandmother – they were a gift she shared with us shortly after we purchased our house. I’m also thankful for the promise of our first home-grown vegetable of the season. I can almost taste the rhubarb crisp, jam, and compote already. I’ll sneak some into soups and sweet and sour dishes as well. (contributed by Anita Dualeh)

rhubarb shoots

Day #311: Crockpot

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I often see surveys asking about the most important invention in the kitchen or asking for one’s favorite appliance. I don’t know if we could maintain our kitchen without a slow cooker. For time-saving, tantalizing smells while cooking, preparation of large batches for freezing, and use of inexpensive ingredients … I am grateful for this workhorse. Some of our best recipes come out of this crock.

Crockpot Slow Cooker

Day #307: Food inspectors

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I am grateful for the watchers, the inspectors. At least at the Minnesota State Fair, the food inspection is rigorous (if not so much the animals in the barns–I think we all learned something there). In this article, we are educated about the kinds of citations food booths get and why. In fact, we even learn that cordless drills are being used creatively at two booths … but that isn’t allowed. Food safety inspection is paramount throughout the land!

Food inspector at the Minnesota State Fair
Food inspector at the Minnesota State Fair (photo: Minnesota Department of Health)

Day #196: Imperfect Produce

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Have you tried Imperfect Produce? It’s a company that specializes in distributing and delivering the “ugly” fruits and vegetables that would otherwise go to waste. So far, our deliveries have been beautiful. The prices are less than we pay in the store, we get to choose what we want, and we select how often we want a delivery. We most often choose organic but we love the variety. Our most recent box (with no plastic packaging) brought pears, tomatoes, cucumbers, pecans (such a deal!), olives, limes, celery, artichokes, apples. Yum! I’m grateful for the mission and methods of this company … and the innovation of people who are doing their best to help the earth.

Imperfect Produce

Day #195: Vegetables

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I spent a good deal of my life avoiding all vegetables except for carrots, corn, and green beans … what I would eat when I was five. Steve brought broccoli into our marriage. Now, we strive to eat vegetables at every meal. We do our best to increase our vegetable vocabulary. It’s intentional … and it’s delicious. Pan-roasted Brussels sprouts for breakfast this morning. I am grateful for vegetables in their wide diversity of color, taste, and nutrition. What’s your favorite vegetable?

Brussels sprouts
Homemade Grilled Brussel Sprouts with Fresh Bacon

Day #193: Olives and Birthdays

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 It is so much fun to share your birthday with a good friend, one whose birthday is the day after yours. Getting together to celebrate that our lives are still ongoing leaves me feeling effervescent! And honoring all that we’ve added to life’s weaving through the years? That fills me with gratitude. (I especially love when said friend knows me well enough to bring a gift of olives, my favorite food!)

olives

Day #165: Canning Challenged

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Last night, for Sunday supper, a dear friend brought me a thank you gift … which thrilled me. Will this Ball Blue Book finally give me the courage to do some canning, overcoming my fear of killing those I love with tainted food? I want to make sauce, the way my grandmother did. Stay tuned. And see those lovely “Happy Clips”? There are beautiful golden words painted on them: “Thankful,” “Grateful,” and “Blessed.” I am. Truly blessed.

Ball Blue Book Guide to Canning

Day #122: Taste and Smell

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I have been unable to taste or smell anything for almost two weeks. Nothing. No glimmer. This is a result of a cold … and I hope I regain those senses. For anyone who is without them, you have my profound sympathy. I have been able to observe many aspects about eating for which I haven’t spent enough time being grateful. Instead, texture has become important. I don’t have much appetite. But food memory! My brain is doing its best to provide memories of taste and smell … it’s like standing on the other side of a window watching someone eat. Fascinating.

sense of taste and smell