If you've been following my blog for a while, you know that we live on a little urban farmette in the heart of Boise, where we raise chickens, have a garden, and cook from scratch. My husband, Dr. Brown, is not only a chef extraordinaire, but grew up tending to a huge backyard garden. He taught me to love things like curry and was really the first one to teach me to cook complicated meals from scratch when we first met 18 years ago. That, combined with my indoctrination into radical homemaking seven years ago, has resulted in a love of gardening, growing, and spending time making good food for those I love. I also prescribe to the idea of intuitive eating - eating what I want when I crave it and not assigning any sort of moral value to food. I'm also a sucker for taking on big challenges.
My New Year's Resolution for 2015 was to bring back an old favorite. In 2010, I made the pledge to cook every single recipe in the Pioneer Woman's brand new, and first, cookbook, a la Julie & Julia. I've been a fan of Ree Drummond since way back in her beginning blogging days, and now she's a full-fledged celebrity chef. Six years ago I was super successful in making all fifty-something recipes in her book and it was a treasure and a treat. Many of those recipes are now mainstays in our culinary repertoire. I'm a bit of a Food Network Fangirl (see: the Food Network Cookoff I've hosted every year for the past six years). I'm also a bit of a cookbook hoarder. Combine the two and you've got a kitchen revolution in the making.
For 2015, I decided to take on the challenge of making every single recipe in one of my newer cookbooks. I lobbied for Smitten Kitchen, or maybe Paula Deen's classic, but Dr. Brown won me over with his profound love of PW, so I just completed making all the recipes in her second cookbook, The Pioneer Woman Cooks: Food From My Frontier (2012).
You guys, there are 109 recipes in this book. ONE. HUNDRED. AND. NINE.
But I did it. It came out to be about 2 recipes per week, which wasn't too difficult to keep up with. What I didn't do well on was the promise to continually blog about our favorites and nopes each month. I did it for a few months, then summer happened, then fame happened, and, well...while I continued to cook, I did not inform you all about it.
Ultimately, this cookbook was not as good as PW's first. There were a lot of recipes that we just thought were okay, not great. Admittedly, we're pretty picky with our rave recipe reviews, but still. Our favorites include the three prize winners I made for my annual Food Network Cookoff this year, Billie's Italian Cream Cake, her spicy Asian Hot Wings, and her Herb Crusted Roasted Pork Tenderloin with cornmeal cakes, roasted root vegetables, and preserves. Additionally, we just busted out the final recipes on New Year's Eve, making her homemade donuts for the very first time and OMGYOUGUYS. I highly recommend it if you haven't ever done so. So time intensive, but delicious.
A few weeks ago I read this great article by food blogger Lindsey Leahy titled "10 Food Resolutions that Don't Involve Shame." Her ten ideas are so spot on and simple and things that we've done in our house for the past two decades. They've made our lives richer and eating more fun. Here are just a few, and the ways I've incorporated them into our home.
Leahy writes about easing into local: Choose one item you love and frequently buy—maybe it’s milk, eggs, chocolate, honey, or coffee—and commit to buying a locally-produced option in the coming year. To make the experiment even more meaningful, resolve to learn more about the artisan or farmer whose food you’re buying and consider visiting his or her farm or shop. This is such a great idea. We love buying a few new vegetables that we don't grow ourselves, like corn, from the kids produce stand at the Boise Urban Garden School (where Arlo loves to smell the flowers in their Pollinator Garden). Trying out restaurants in your town who make burgers from locally sourced beef (like The Skyvue Grill here in Boise did before they shut down) is another way to support local.
|One of the new garden spaces at the Boise Urban Garden School last spring when they were just planting baby tomatoes and herbs.|
If you eat with the seasons, your food is going to taste so much better, especially if you're eating vegetables. Tomatoes in the heat of the summer in Idaho are divine, and so much better than the tasteless ones you might buy in the winter at Winco Foods that have been sitting on a truck for weeks making their way up from Southern California. In fact, I hate those so much that we don't eat tomatoes in the winter, with the exception of the ones we roasted, canned, and froze from our own garden this past fall. There are many charts online to what food is grown/caught seasonally in your area which will help with this task. And if you live somewhere in a warm climate where fresh fruit and veggies are seasonal to you all year round DAMN YOU.
Learn to cook.
|My Alice, rolling out the dough to make 48 Pioneer Woman Sweet Orange Rolls this past Thanksgiving. We recycled old aluminum pie pans and gifted several trays to family and friends.|
|I made Mel's Kitchen Cafe's amazing crustless pumpkin pie cupcakes for Thanksgiving dessert this year and seriously, I don't think I'll ever make traditional pumpkin pie again.|
|This summer I made simple syrup from seasonal ingredients from the garden - plums and rhubarb both gifted to me from my father-in-law's garden. It made the best ingredient for summer cocktail parties ever.|
|We love us some homemade ice cream in our house but the more time intensive egg based vanilla from PW proved to be so worth it. |
While cooking your own food is so gratifying, so is growing it. It's amazing science, really. You drop a tiny seed into some dirt, poor lots of water on it, watch, pick, and eat. Seriously, you can't mess this up, people. And you don't even need a big patch of earth. If you've seen photos of our urban farmette, you'll know we grow in flower beds and large pots and have an herb garden Dr. Brown built on top of our chicken run. Seeds are also so cheap. What a satisfying way to eat, and such an important life skill to teach your kids, how to grow their own food. We don't grow that many crops, but sometimes like to try out something adventurous, like peanuts. Typically, we grow lots of things we love and/or that are really expensive to buy at the store, like tomatoes and herbs.
|This year we experimented with pineapple sage, which smells divine, and, as always, grew tons of our own garlic. I entered both in the Western Idaho State Fair and won a third place ribbon for my garlic braid!|
Share meals together.
Eating with other people is the best way to eat. Leahy has great easy suggestions in her article:
Commit to sharing at least two meals a week with family, friends, coworkers, or neighbors. Whether it’s a brown-bag office lunch or a three-course dinner party, enjoy your food in the company of people you love.
My favorites are our family dinners each night, which sometimes take place in extraordinary locations like picnic tables atop Idaho mountains outside our remote yurt on camping adventures.
Have a food adventure.
Leahy has some great ideas for a culinary bucket list for 2016:
- Try a something you’ve never eaten before—a vegetable or fruit, a meat, or a cuisine.
- Visit a local farm or bakery.
- Learn a new cooking technique.
- Learn mise-en-place.
- Visit that restaurant you’ve heard everyone talking about.
- Adopt Meatless Mondays for a month.
This suggestion is my absolute favorite of all. I love trying out new things, like mise en place, because it totally jives with my repressed Type A personality need for order in a chaotic life. I got to learn to make these amazing Italian cheese noodles called pasatelli from scratch with my friend Nikki over the holidays. You lovingly feed the dough through a meat grinder and lay them on a cloth tablecloth to dry. It's a day long process that involves lots of eating, drinking, visiting, and sharing stories of Italian grandmothers and traditions and love.
And it brings me to this - my 2016 New Year's Food Resolution to make all 100 recipes in The Smitten Kitchen Cookbook. This is much more intense than PW's so I'm a bit worried, I've made Deb's recipes before, as I've been following her blog for years, and they are always so worth the time and effort. Wish me luck.
We don’t know about you, but we’re tired of shame-based resolutions and the inevitable failure that comes with them. This year, we’re making changes that count—commitments to food as a joy-filled, whole-health promoting lifestyle that connects us to ourselves, our community, and our world.
I couldn't agree more. Food is not your enemy. It is something that can be enjoyable, nourishing, and filled with ritual and ceremony. I can't wait to share more food adventures with my children this year, take handmade meals to new mothers, and deliver cookies to friends for their birthdays. Food can be a way to show kindness and love to yourself and others.
And food can be so fun! Resolve to eat what you want in 2016.