Bonjour a tous et toutes (encore une fois)!
I am Cyn and here is a short description of myself for anyone who doesn't already know me: Im currently 27, married for 3 years, a daycare educator, and am part Greek and part Quebecois/Canadian.
Can I have a moment to say how super grown up I feel right now? :)
So, I love food and I know slash love Amy, that's how I got here! And here is my flurry of questions!
- Take a picture of the front of your fridge. What's on it and why?
Ooo, I like this one! I've got a pretty standard fridge front, on the right, top to bottom, knife sharpener, magnet my mom brought me back from Les Iles de la Madeleine, my weekly menu (I seriously wouldn't be able to function without planning a menu, seriously), a postcard of the Pope my bro-in-law brought me back from the Vatican last year (along with a rosary that had been blessed by him, a treasured gift) coupons and election papers. On the left, a postcard one of my students sent me from China where he is spending his summer, pictures of Jeff and I on our wedding day, our dogs, and a picture and postcards from my best friend who moved to England/Ireland for an undetermined period of time. As to the why, everything on my fridge either has a purpose or brings me comfort.
- Three things you learned in the kitchen in the last year/the last five years.
- If you have a decent budget for a small dinner party, where do you turn for food inspiration?
- Have you discovered a new favourite cook book lately? Restaurant? Ingredient?
Less of a new book/ingredient, and more a shift of my philosophy. I love to cook, we all do or we wouldn't be part of this lovely blog. But there is something to be said about raw ingredients, and the more I read about it, the more I'm convinced we (meaning my household) need to eat a diet that is much more infused with raw fruits/veggies, which is surprisingly a hard thing to do when you're used to roasting/cooking/sauteeing/steaming/grilling pretty much anything you can get your hands on. But slowly we are introducing a portion of every meal as raw, and learning what works and what doesnt (I hate raw peppers, Jeff loves them).Raw doesn't mean there's no flavoring, just forcing my brain to find different ways to adapt and adjust.
- What were your favourite things that you've eaten in the last week?
Yesterday's supper wins this week's tasty award. Honey mustard chicken thigh (1/3 cup honey, 1/4 cup yellow mustard, 1/4 cup dijon, 1tsp paprika/oregano/crushed pink peppercorns and a couple sprigs of rosemary. Bake for 30 mns @350 in a covered pan and then uncovered for 15mns @375) served on rice, with barely steamed ginger carrots and a little tomato/basil/cuke salad. Oh and a bit of cranberry sauce my friend made for Thanksgiving.
- What do you listen to when cooking?
Everything is according to my mood. In the last four days, Ive listened to an opera play mix, Bob Marley, Snoop Lion/Dogg whatever he calls himself (dont judge me, I love his album Reincarnated so) Matisyahu and Red Hot Chili Peppers. I have no particular genre I prefer.. although I tend to put on country kitsch when I make bread (??).
- What are your favourite smells in the kitchen right now?
Ill tell you what my fave SOUND is.. I love the sound of food hitting a hot pan, especially a piece of steak or onions.
- What has frustrated you in your food & cooking life in the last year?
The second frustration was that I learned I had Polycystic Ovary Syndrome, which among a whole bunch of other things, determined I have an insulin resistance, It answered a whole bunch of questions, like why I wasn't losing weight. Weight has been a battle for my whole life, and well meaning people always told me two things: stop eating so much/eat healthier, and start moving more (of course, these were the same well-meaning people that told me margarine was healthy). My job requires a high level of energy and movement, and my eating was healthy, fresh, and made by me (this was prior to the move), so why wasn't I losing weight like normal people? Everything was explained, and that on top of everything else was too much. The will to cook, bake, make beautiful food was completely gone, replaced by desire to be done with this eating and making food thing as fast as I could possibly do it. It was a dark 3 months, and were not out of the woods yet, but I'm finding my joy back, and most importantly my interest in the way ingredients are made, cooked, boiled, spiced, etc was renewed and I feel stronger than I was back in June. My relationship with Jeff is stronger than ever and his interest in food has been lighted as well (in fact hes cooking more than ever, and fancies himself a pancake expert... I'm inclined to agree!!)
- What do you want to get into or explore in the coming year?
DEEP BREATH... I want to go to cooking/pastry school!!! I really really do and the only reason I haven enrolled already in night class is because of our imminent move in July.. when Jeff graduates, we might be moving across country depending on where he will start his career. It could be in Vancouver or right here in Montreal, we just dont know, and so I cannot start something I would have to drop before I finished.
Although I think most of us are on fb and have seen this, Im going to repost it just because. This is literally what I look like when I cook, all the time.
My apron is my armor; my wooden spoon, my sword.
I will fight the wars of my world with food, love, and kindness.
I have no weapon in my arsenal more appropriate or more powerful.