For starters, there’s the wonderful MFK Fisher’s Alphabet for Gourmets at Gourmet magazine, via Metafilter. Here’s part of “C is for cautious”
A complete lack of caution is perhaps one of the true signs of a real gourmet: he has no need for it, being filled as he is with a God-given and intelligently self-cultivated sense of gastronomical freedom. He not only knows from everything admirable he has read that he will not like Irish whisky with pineapple chilled in honey and vermouth, or a vintage Chambertin with poached lake perch; every taste bud on both his actual and his spiritual palates wilts in revulsion at such thought. He does not serve these or similar combinations, not because he has been told, but because he knows.
So if I decline something because it will upset my spiritual palate, you won’t be upset, will you?
Via 101 Cookbooks I’ve found a very promising new Australian food blog, wholefood cooking, by West Australian wholefoods chef and author Jude Blereau. Her illustrated explanation of how to make puff pastry is fantastic.
Locally in Canberra, the ANU Food Co-op re-opens for the year on Wednesday. Come down on Tuesday to help clean up after the Co-op’s Christmas shutdown and get your credits (and consequent big discount! yay!) updated. Much ado in the garden at home, planting seeds of beetroot, zucchini, green and purple sprouting broccoli , okra, leeks and amaranth and harvesting chard, rhubarb, tomatoes and many herbs.
We’re using our little charcoal bbq/smoker a lot since we worked out that “heat beads” are evil and will make you sad but that “hot rox” are great and will make you deeply happy. Most recently (tonight) we smoked some fresh sardines with hickory chips and a little apricot wood from the backyard tree (you would already know this if you lived within five kms of us), turning these healthy and more sustainably fished little critters from this:
We’ve also used it this week for skewers of chicken marinated in yoghurt, lemon and paprika and these little middle Eastern lamb patties which we ate wrapped in organic Mountain Bread with labneh and salady goodness:
As for future food, I’m all, as the post title says, AUSSIE AUSSIE AUSSIE KUNG HEY FAT CHOI! for Australia Day and the Lunar new year today (Monday) and looking forward to making a stupid amount of food for family and some dear friends tonight.. A happy and prosperous year of the Ox to you and your family.
Finally, via Nabakov, images of love in a bento box – the totally awesome Where the Wild Things Are bento by Anna The Red, for her boyfriend’s lunch, posted with her permission: