Happy New Year
Oh! The New Year has arrived and I am sure many of you are out there resolving all kinds of things. Do’s and don’ts promises and vows. Oh, how I feel for you all. I gave up resolutions years ago because of the guilt. All I do now is list the things that I should do then I put the list into a drawer and forget about it until I “accidently” stumble across it the next year. At that point it is to late to worry and, wah, lah, no guilt!
This would have continued to work well except now I have greater responsibility to you, my readers. So it is because of you I have broken with tradition and will set down some resolutions that, maybe we can share. I will call these my “when possibles for 2009“.
“WHEN POSSIBLE”
- I will sharpen my knives weekly and not blame my wife for their dullness.
- I will use as many “real “ ingredients as possible, i.e. cream, butter, chocolate, so my guests and I remember there is a difference.
- I will use fresh parsley, mint, and chives, grind fresh pepper, nutmeg and cinnamon so I can appreciate their origins.
- I will teach my children that all bread is not white and that people who eat marshmello fluff every day may get brain damaged.
- I will look at and appreciate the beautiful and varied colors of vegetables and herbs and try to remember it was man that said “We look at flowers and eat vegetables”.
- I will remember it is my job, also to shine all that copperware I love so much.
- I will not let supermarkets sell me what they think I need which includes all aerosols, because they cost twice as much as the same item in a spray pump bottle. Anything whipped, like butter or cream cheese, remember, the size of the container goes up with the price but the quantity of the ingredient goes down.
- I will not buy anymore old kitchen gadgets, grinders, or other food related items at flea markets. ( I had to put this in so my wife would let me continue going to flea markets ).:>)
- I will continue to dine out at least two nights a week, so we encourage our food establishments to be successful and strive to keep us interested in their fare.
- I will continue to use each season’s bounty in the way it was meant as there is no other way to truly appreciate a regions’ culinary gifts.
I think I have set forth enough responsibility for this next year. If, somehow, I live up to these I am sure I will be a better person for it.