Beyond the Package

When my good friend and cooking mate suggested we start a “food blog” about a week ago, I laughed and agreed that it would be a fun time. But of course, in my head it was immediately dropped into that vast vortex of ideas and activities that “I would do if I had time” (which includes everything from sleeping 8 hours a night to going to Europe). I was confident that nothing of the sort would actually get started as we are both busy students who just happen to spend a lot of recreational time in the dorm kitchen that we have commandeered this school year.

But a scant few nights ago, while sitting in our usual places at our rickety dorm-furniture kitchen table, he read me the first entry. Upon which, I immediately had two revelations:

1. It was brilliant
2. I do have time for this.

So here is my inaugural post. I was inspired this morning to write by a collection of things. The first of which may be the glorious 8 hours of sleep that I enjoyed last night. However, I am most excited to brag a little bit. What better way to start off than with some gloating?

I woke up this morning to my roommate sitting at her computer, eating a simple breakfast. It was exactly like so many breakfasts that I had eaten last year: comprised of a few packaged things that could be bought at campus eateries using the meal plan credits. She drank about half of an Odwalla smoothie while chomping on either an Owdwalla bar or a PopTart.

It was only after I had gotten up and started my day, moved some things around and had settled down at my computer to eat my breakfast that I began to have the tickling feeling of superiority. My breakfast was as follows:

- a freshly blended smoothie of whole milk, banana and local peaches
- a less fresh, yet still delicious piece of homemade banana bread

A year ago, I would have considered my roommate’s from-a-package breakfast if not delicious, then certainly suitable. This year? No way. There are too many fresh, straight-from-the-farm vegetables to be cooked into stews and soups, or just eaten raw. There are too many breads to be made, either quickly - risen with chemicals (by that I mean baking soda and powder) or slowly - with the loving care and time given to a family of yeast. There simply are too many culinary adventures to be had to waste a whole meal eating food that has come from a package.

Therefore, let me be the second to welcome you to this account of two young chefs exploits in the kitchen. We’ve had some failures already (the basil that rotted; the rice cooker and vegetable bland, soggy mush;) but the successes have been grand. Join us as we enjoy the world that lies in the careful, yet spontaneous realm of preparing and eating food.