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Food

I missed my spices

I’m still looking for a way to get a healthy diet into my new lifestyle. Since I’m working long days and have to travel quite a bit to get home afterwards, I’ve been eating at work or on the train a lot. We only have a small oven and a microwave to warm things up so dinner often comes down to some takeaway, pizza or microwave meal. When I do cook at home, I am glad to have my spices and sauces in place to turn some fresh ingredients into a decent dinner. Initially I didn’t bring my stock with me, and I was forced to buy all ingredients for each meal, decreasing complexity and diminishing improvisation.

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When solid, I used to stock up on vegetables from the marketplace once a week, buy bread from the bakery I liked and choose a cheese at my favourite cheese store. Now, I go to a market less frequently, but when I do, I visit one that I have never been before. Makes me try new ingredients and it feels like being on holiday in some weird way.

However, as much as I am now more likely to come across new ingredients to cook with, the quality of my dishes might not benefit from my naivety in this regard. When cooking with tomatoes for example, I used to know exactly which tomatoes from which stand I liked. Although I might base my current choice more on my own senses, the look and feel of the tomatoes and possibly a bite, it is still somewhat of a gamble.

I think this exemplifies a general issue with our liquid future. If we don’t get used to situations and cannot trust on previous experiences to help us make decisions, how do we find the focus to go beyond a first look at things?

Are we superficial without prejudice? Or are there other, less excluding ways for guidance? I’ll try a different approach on my next hunt for fresh produce.

 

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