December 16, 2017
“It’s hard to reduce our modern complex of food choices to unifying principles, but this is one that generally works: Eating home-cooked meals from whole, in-season ingredients obtained from the most local source available is eating well, in every sense. Good for the habitat, good for the body.”
Barbara Kingsolver, Animal, Vegetable, Miracle: A Year of Food Life, page 31
Home cooking to me means a meal made in my kitchen using ingredients from the store or from my garden. Combining produce, meats, and dried goods to create a delectable meal.
It doesn’t look like buying a can of pre-made soup, heating it up on the stove, and calling that “home cooking.”
But right now it also doesn’t look like making everything from scratch (as in making the chicken stock from scratch every time).
It also means that what I consider homemade shifts as I gain more kitchen skills.
Perhaps I will make 100% of my chicken stocks from scratch in the future. But currently that is not my reality.
Does that mean I consider the Harvest Soup I made with fall veggies to not be home made because I used store bought stock? Of course not. I still consider that homemade because I peeled, chopped, stirred, tasted, and added flavors, arriving at the final soup a few hours later.
That to me is Home Cooking: infusing my energy and love into the food that I prepare. Taking the time to prepare the ingredients and then put it all together. Making adjustments to the recipe as needed for my taste on that evening.
Happy Home cooking to you and yours.
“The household that prepares its own meals in its own kitchen with some intelligent regard for nutritional value, and thus depends on the grocer only for selected raw materials, exercises an influence on the food industry that reaches from the store all the way back to the seedsman.”
Wendell Berry, The Unsettling of America: Culture & Agriculture, page 27
Cheers from my kitchen to yours.