In My Kitchen :: October

I started cooking my freshman year of college. It became very important to me very quickly. Before that I could only really make grilled cheese sandwiches, cheese quesadillas, pigs in a blanket, and Kraft macaroni (if I did it in the microwave).

But even before that time, I had started becoming seriously interested in the idea of food. My first time in Europe I traveled to Italy, around the age of fourteen, and I was enamored with the way the Italians treated food. Everything I ate there was the most delicious thing I had ever eaten, and I ate quite a lot (think, gelato at least daily). I loved the way they slowed down to eat, taking their time and leaving everything else behind for a while. It was only about what was on and around the table. Food, wine, company, and conversation. 

Subsequent trips to Europe have only increased my convictions that the European philosophy of food is sublime. In France this past summer I spent my days learning about and experiencing cafe culture. Since coming to the city I have more access to this kind of thing with the independent coffee houses and fine restaurants that are now always around whenever I can afford to pay them a visit, but the American philosophy of food has veered way off course from the European way, and it's still not the same. 

That's part of why I started cooking. Also partly because I was poor and had a kitchen and I could afford to cook more than I could afford to eat fast food (that stuff isn't food anyways). Here's what I've been up to in my kitchen lately. A lot of this has been really basic to facilitate a busy semester, a very long walk to the grocery store, and low motivation. Tacos, tortilla pizzas, macaroni: No nonsense, no recipe, no waste, well-rounded meals. Hints of Europe: Aesthetics, croissants (I didn't make those though), and freshly squeezed orange juice.