the interest of food in my life

Likes and interests are often so strange. My bucket list (see yesterday’s post) is just a giant hodge-podge of food, photography, socialization and the cello thrown in for good measure. But food, I can almost safely say is my passion. So much so, that at least several times a year (otherwise know as once a month) I contemplate getting a part time food related job to gain the kitchen experience needed to apply to Culinary school.

And then I think, do I want to make that my fulltime career.

Apparently I have a thing for cutthroat industries. First politics and now food. I need to stop while I’m ahead, cause the world of Parish Administration…let me tell you, so not cutthroat (as if you ever thought it was).

But until I make my decision, I have been filling life with foodie books. And oh they are just wonderful. Current list of completed books:

  • The Sharper the Knife the Less You Cry, Kathleen Flinn **amazing, and I’ve loaned it out several times
  • The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution, David Kamp
  • The Food Snob’s Dictionary, David Kamp
  • Twinkie Deconstructed, Steve Ettlinger *not a foodie book, but if you ever want to cut processed foods from your diet, this is a winner
  • Garlic and Sapphires, Ruth Reichl

The list of books to read continues, and one day when I win the lottery I too will be able to read every James Beard Foundation Award winning book out there. If you don’t know who James Beard is…let me introduce him via the opening paragraph of his Foundation bio:

Anointed the “dean of American cookery” by the New York Times in 1954, James Beard laid the groundwork for the food revolution that has put America at the forefront of global gastronomy. He was a pioneer foodie, host of the first food program on the fledgling medium of television in 1946, the first to suspect that classic American culinary traditions might cohere into a national cuisine, and an early champion of local products and markets. Beard nurtured a generation of American chefs and cookbook authors who have changed the way we eat.

The man died before I was born, something may people I’m sure mourn. But his foundation continues on in highlighting amazing food related books, articles and such. And it just so happens that my new taco love in the district, happens to have been opened by a James Beard Award winning chef (it’s a big deal, like an actor winning an Academy Award).

I may visit that taco shop tomorrow, but tonight, I think I may just cook a steak and dream of making a chocolate soufflé.

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