Musings No. 1

If they asked, I'd tell them:

1. WHY DID YOU START THIS BLOG?

Mostly I started this blog because I have discovered that I enjoy taking pictures of food. Food blogs have proliferated and the "food movement" is gaining recognition, and I wanted to be part of the zeitgeist. Also, it seems a shame to spend so much time and effort on something (all of us eat three times a day, even if we don't cook) and not be able to remember it just a little... 

2. WHY DO YOU COOK?

I cook because I enjoy it. I cook because it's creative. I cook because it saves money (and apparently helps fight obesity). I cook because I'm particular about what I eat and often the easiest way for me to have something I like is to make it myself. I cook because I want to be healthy. I cook because it's the way I was raised. I cook as an appreciation of the generations of women on both sides of my family who showed their love and dedication to their families and friends by cooking. 

3. HOW DO YOU COOK?

I'm usually just feeding myself, so I've trained myself to go shopping about once a week and make the most out of the freezer. I try to buy organic when I can; fresh fruits and vegetables are a treat, especially in the summer. Although I eat fish, what I make at home is usually vegetarian. I like to bake. I use some old recipes from my family, as well as a few cookbooks, but I also get recipes from the web--often for dishes that I've had at a restaurant and want to try to make myself. I'm trying to learn how to make a few Asian dishes. I rely on eggs, black beans, tuna, tofu, and nuts. I try to limit heavy cooking days to 1-2 days per week; often I'll make a few dishes one day, freeze part, and not cook again for a while. It doesn't take much for one person, although having a variety of foods is not always possible. Living this way makes going out to eat special!

4. WHAT KIND OF RESTAURANTS DO YOU LIKE?

I like to try new places, especially if they have more than one or two vegetarian items on the menu. Here in Austin, TexMex is king, but we've also seen a trend toward restaurants that specialize in locally-sourced ingredients. My current favorites are some of the Asian restaurants (Vietnamese, Indian, Chinese) in North Austin. I particularly enjoy using food as a way to explore local culture when I travel, which in Texas, means sometimes eating barbecue.

5. WHAT DO YOU KEEP IN YOUR PANTRY/REFRIGERATOR AT ALL TIMES?

I go through phases, but when I'm in school and have less time to experiment I usually keep: olive oil, canola oil, butter, miso paste, soft tofu, wakame, popcorn, nutritional yeast, soy milk, almond milk, almonds, peanut butter, granola, oatmeal, rice, beans, canned salsa (Herdez brand), tuna, eggs, bananas, apples, carrots, and dark chocolate