Thursday, 4 February 2010
Preparing for The Bump: Food
Our freezer, which was on a power bar (brilliant, I know), was turned off accidentally (I blame the cats, as they can't defend themselves). There was very little to rescue by the time we noticed what was going on. So, start all over again, right?
Thinking ahead to the very likely scenario of our family resorting to all-takeout-all-the-time when The Bump is born, and realising that in reality I prefer the taste (and cost!) of our homemade food, I've implemented a little planning that's actually been pretty easy so far.
Anything that I can make double batches of that freezes easily I'm doing now. This also has the added benefit of me not having to negotiate take-out ingredients, especially when I'll be tired with new baby and my defenses are down and I'm inclined to say "whatever, I don't care, I just need to eat something, damn the consequences!" :-)
Now, Mr. S. is a great cook, and I'll be able to rely on him to cook for us too, but some of this has to do with budget as well. I'm really really looking forward to the four months that he's taking in paternity leave, and wouldn't change that for the world. It also means that there will be a cut in funds to be creatively confronted for those four months, which is fine by me.
And it allows me to start playing in a small way with something I just learned from one of the new people who helps cook in our community kitchen for the free lunches on Tuesdays. We always prepare really good food with enough options so that no matter who walks in, there will be something to eat for them, carnivores and vegan celiac freaks like me alike. We do have budget and availability to consider, and we're trying to do what little we can to ease people into to the idea of eating seasonally and frugally. But then this new person (who is a phenomenal cook) comes in and starts asking if we have things like cream and cheese and sour cream! The decadence! The cost! :-) However, he made a really good point: Everyone deserves the best food we can possibly make, presented in a manner pleasing to the eye, because that's a way of feeding people too. So we've been making a little extra effort with presentation, which makes a bigger impact, even on me as a cook, than I imagined. We all know this, right? Any menu at a good restaurant teases you with the description and presentation of the food, not just what shows up on your plate. "Smoked chipotle chili" sounds better than just "chili". And that extra effort shows respect and consideration for the person eating the food.
So, after all that, what's the point? I guess when I look into my freezer, instead of trying to navigate unlabeled food of dubious origin dumped unceremoniously in a rush before it goes bad in the fridge, I think it'll be nicer to see things like this:
Even the cooks need to nourish their souls :-)