Erin Writes "Personal Essay" Paper About Her Love of Food

Since the dawn of man, I have loved food. I love the process of making it. I love the surprise in new recipes. I love the moment when everything comes together, and you realize you've just created something of beauty. And unlike writing, you get to eat it when you're done! This blogger entry will seek to examine the food I have cooked in the last week and explain its awesomeness to you, the audience.

In Hattiesburg far away from many of the things I love -- my boyfriend, my best friends, hockey, good Indian restaurants, liberal thinking -- cooking has become my outlet. Which means, lots of new recipes, new dinners, frequent trips to speciality grocery stores, importing cheap veggies from Lafayette, etc. I walk through ethnic grocery stores and produce stands with the kind of voyeuristic awe of a 40 year old bachelor in a porn shop. I can't eat out without thinking "I could make this better, lighter, and cheaper at home." Plus when someone brings you the food, it denies the process, making cooking a nearly shamanistic ritual where so few know or understand the how of it. (Note: This is my thesis statement. Underdeveloped as it is.)

So what have I been making with this all encompassing love of food prep? What haven't I! When Meagan came to visit last weekend, we had a very fine mushroom risotto, though the recipe as stated makes enough for about six. And it's fine without the prosciutto, largely because sans Aldi, prosciutto is freakin' expensive. We also made David's curry recipe*, though with lots of veggies and some inventive additions. A nice breakfast of Erin grits**, scrambled egg whites with havarti and olives, and a toasted slice of my homemade corn meal-millet bread with green chile jam and there was food goodness to be had aplenty.

This week, I've been enjoying some fine fish, including Orange Roughy Dijon, which is spectacular and easy. And lots of veggie recipes, including chunky guacamole (great with Christine's black bean soup -- ask her for the recipe) and Fennel, Apple, Celery Salad with Cilantro and Lemon, which I had tonight with baked herbed grouper and Christine's Peach Brie Quesadillas. Nothing like a little solo comsumption decadence to make a girl happy.

I've also made some really great acorn squash recipes from The Vegan Gourmet, to which I say, just buy the freakin' book. It's only 75 cents for goodness sake! Plus there's a really great recipe for garlic mashed potatoes that requires no butter or cream -- and it's amazing!

In conclusion, you don't have to eat crap. Who cares if it's fast and deep fried? You know, deep down, it doesn't really taste good. And your body is probably throwing a hissy fit about it. So go home. Make some food. Whistle a jaunty tune while you do it (or drink some nice Chilean wine!) and eat like Erin. 'Cause she's cool.

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* David's Magic Curry (modified from this recipe)

(Makes six servings, easily)

5 tablespoons vegetable oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
3 fresh green chiles, seeds removed and thinly sliced
A handful curry leaves, ripped into small pieces
2 thumb-sized pieces ginger
1 1/2 onions, peeled and chopped
3 tomatoes, chopped
2 teaspoons turmeric
1 tablespoon chilli powder
1 tablespoon garlic powder
14 fluid ounces (400 milliliter) can coconut milk
1 3/4 pounds (800 grams) mixed vegetables, chopped (we used zucchini, red peppers, cauliflower, and parsnips)
1 cup cashews
Salt

Heat the oil in a pan when hot add the mustard seeds. Wait for them to pop, then add the fenugreek, green chile, curry leaves, and ginger, stir and fry for a few minutes.

Using a food processor, chop the onion, add to pan, and continue to cook. When brown and soft, add the vegetables, chili powder, tumeric, and garlic powder.

Using the same food processor, blend the tomatoes and add to the pan. Cook for a couple of minutes, add the coconut milk. Simmer for about 5 minutes until it has the consistency of thick heavy cream then season carefully with salt. Take this sauce as a base.

Add cashews and continue to cook as normal and simmer until the vegetables are tender.


** Erin's "Trust Me, You Actually Will Like Grits Cooked This Way" Grits

1 cup chicken stock
1/2 cup instant grits
1 tsp garlic powder
salt and pepper to taste

Combine all ingredients. Bring to a boil. When the grits have soaked up the stock, serve. (If you don't have stock, a cup of water and a chicken bouillen cube is fine.)