My dear friend Natalie Zee has tagged me. Before I get to her question, let me pause for a second to expound on my lovely friend. She is well known throughout the world for her books on computer design. For those Flash designers out there, I’m sure you’ve at least heard of her. Recently she’s partnered with MAKE Magazine and writes on crafting with a technology edge. Natalie’s other longtime obsession is fashion. And she has got some serious style (so jealous!!!) Her fashion blog Coquette has been on the top of the charts for months now. You go girl!
Nat’s question: 5 things that you want to improve in your eating habits or in a food related area for the year.
1. Cut down on wine and cheese consumption – my two main food groups.
2. Make more homemade items like yogurt, sausage (yum!), stocks, etc.
3. Chill out on tasting food as often as I do while cooking at Le Cordon Bleu.
4. My husband and I feel and look better when we go back to our Californian diet of lean protein and simple carbohydrates in the form of vegetables (mostly) and fruits. Neither of us has the athletic lifestyle needed to metabolize lots of complex carbs (rice, bread, pasta, potatoes). I can feel my sugar levels rise after a big plate of pasta and then crash again. However, passing up a warm baguette – ce n’est pas possible (eets not pos-ee-bul!) Granted many people can eat complex carbs without it affecting mood, energy, or weight but for us we find the former to suit our bodies better.
5. I’m tired of paying for really expensive mediocre dinners in Paris. Shocker right? I know everyone expects all Paris restaurants to be amazing, but I find the majority expensive and lacking in quality of ingredients, menu creativeness and service. The chefs at LCB also feel the quality has hit rock bottom around town. Because I cook all day at school I don’t aways want to come home and cook because I’m tired, so we eat out a lot.
What I want is to learn how to organize my cooking at home so that instead of planning one meal at a time I actually plan for a whole week which allows for a few fancy meals and some less time consuming ones. This would save us a ton of money and we would be healthier for it. We live in a world where anyone can get online and find a 30 minute meal, but how many times do we go to the super market and shop for dinners that never get made? Or how many of those 30 min. meals mean extra trips to the store and extra ingredients in the fridge that never get used? It’s wasteful and unhealthy.
Knowing how to plan meals is a very sensical 1950’s sort of thing that my grandmother was expert at. It makes sense all around. It’s just taking the time to be creative and organized and stick to a schedule – there in lies the problem. I’m tagging Bea at Le Tartine Gourmande, Laura at Cucina Testa Rosa, Jenn at No Place Like It, and my favorite teacher Maitresse

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