BACK TO THE BLOG

Well, I haven't posted for a very long time.  We had a very cold and harsh winter and spring here in the mountains outside of Boulder.  Our usual odd mixture of warm sunny days interspersed with snow devolved into snow, cold and damp, and more snow.  In terms of food, I just seemed to stick to warm food - stews and soups, using whatever fresh greens (kale and collards) that were still holding on in the greenhouses, combining them with the last of the summer beans and tomatoes in the freezer.  Then the beginning of summer hit, with end-of-school year chaos, and I just haven't settled back down to writing.

On the other hand, friends keep asking me for recipes.  So I return. 

And I return to examine more closely the relationship between food and health, between the joy of cooking and how that nourishes our body and our soul.  As a health practitioner with, I am constantly bombarded with information about foods that are supposed to be 'dangerous' to eat - pesticides on vegetables, water from plastic bottles, trans-fats, saturated fats, refined carbohydrates, any carbohydrates, food that's not in accord with your blood type, foods with cholesterol (some of these certainly are not good for you, others unfairly demonized) - as well as foods that you have to eat because they're good for you.   Nowhere in any of the 'health' literature is there anything about enjoying food, about taking time to prepare the food, about taking the time to sit down and eat the food.  In my cookbooks, I find much about the joys of preparing food, but little thought of good nutrition - except, of course, that the best cooks have always insisted on fresh, local ingredients.

So I hope, once again, to begin to link the two - the pleasure of cooking food with supporting our own health.  Thanks to all who have enjoyed my past posts, and bon appetit to all!