One of the blog emails I receive took me this week to an article on how to feed a military family of four on $50 a week. Much of the author's advice hinged on buying in bulk, using a freezer and taking advantage of sales/special coupons--all sensible steps to curb the food bill in this depressed economy.
And yet, my spirit cried out "no, not the frozen vegetables stockpiled for all year". I have been re-reading John Thorne's wonderful and slow meander through food,
Simple Cooking. Thorne reminded me why I love food and what is so good about it. Pre-made, frozen and preservatives are not part of what I love, in case you don't know.
Earlier this week at lunch time, I contemplated what to have. I had 1/2 a small loaf left from Macaroni Grill, a restaurant that despite being a chain makes a rather good rosemary olive oil loaf. I split the loaf and toasted it in the oven with a slice of provolone cheese. I then sauteed spinach and mushrooms in a green olive oil (lovely) and made a lovely Italian sandwhich. It was satisfying deep down.
MFK Fisher wrote much during the leaner war times of the 1940s about growing food, obtaining food and eating well within shortages and lack of money to dine out or go to Whole Foods (or the equivalent at the time--a trip to Paris?). The girls and I will be planting a very small garden in the back patio area this summer ... a new victory garden perhaps? And, I shall pull out Fisher's book
How to Cook a Wolf and consider what an updated version might be, recipes that provides good food without resorting to the frozen section for a 6 month supply of corn or a case of ravioli in a can.
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