Patience in the Process

Evan.  "Oh my goodness!  I'm so tired of grating zucchini!"
Me.  "You've only grated half of one."
Evan.  "I know!  It's taking so long!"
Me.  "Evan, the best food is a result of the best ingredients being handled in the best way.  It's a process.  And it's worth it."

This launched me into a long and passionate lecture, mostly to myself, about how our instant-gratification, microwave it now, swing through a drive-thru culture robs itself of enjoying excellent food because it's in a hurry.  We want 15 minute, pre-cooked, pre-chewed foods.  Maybe not pre-chewed, but surely there's a market for that too!

 "Evan, cooking is art.  I watch as you carefully pick the right colors when you paint or color.  You aren't in a hurry - you slow down to enjoy the next step.  Add the next color.  Decide how you want the painting to look when you are done.  In cooking you do the same thing.  Sometimes it's effort, but the flavor will always shine the brightest when you slow down, enjoy the process, and add the ingredients that are going to produce the flavors you want."

Why blog about this?

Because we all have to eat anyway.

Because we are sick and tired of being sick and tired.

Because our hearts break when we watch loved ones suffer or die prematurely simply because they didn't pay attention to the chemicals, fats, and preservatives they consumed in their convenience-oriented meals.

Because there are more of us who are joining the ranks of "process."  Time.  Planning.  Love in the language of food.  Standing over savory smells at the stove and sweet temptations in the mixer.  Bringing our spouses and children in to enjoy and participate in the process with us.  Even if it slows us down.  Even if it makes more messes.  Even if the results aren't the same.

Sparkling Wine Butternut Squash Soup

(Originally written October 2008.  Edited March 2013)

Craving something warm and sweet on a chilly October day, I began throwing some of my favorite flavors into a pot with leftover squash I baked the night before and I ended up with a spicy, sweet and satisfying Fall soup!   *Gluten and lactose free options

Ingredients:

1 small butternut squash - baked and thoroughly mashed (mash without the skin and seeds, obviously!)

[Photo by www.mission-sustainable.com]

In case you need to know how to roast a butternut squash: (Thank you, Food Network!)  http://www.foodnetwork.com/recipes/robin-miller/roasted-butternut-squash-recipe/index.html

3/4 container of organic chicken broth - ends up being roughly 26 oz from a 32 oz container