We had a blast cooking up recipes in 2011, and as Exhibit A of that proposition, I give you the photo above – our Flower Power Eggs — a idea I created one day when thinking of how to turn eggs into a flower shape and wound up using bell pepper rings, which, turns out, look a lot like flowers when sliced up.
In Januaries past, I dutifully penned my wish list: Lose weight. Exercise more. Read more. Blah, blah, blah.
This year, I’m throwing caution to the wind and centering my resolutions around my passion for food. C’mon. If you’re reading this blog, you must have a few food wishes of your own for 2012, No?
Okay, food fans, I’ll take the plunge first.
1. Â MAKE MORE MISTAKES
It is often said that we learn more from our failures than from our successes. This is especially true in cooking. I remember the caramel that turned to cement, the fondue that was a clump of cheesy greasy goo and the souffles that flopped much more than I do the enchiladas I can make in my sleep. I hereby resolve to be willing to make more mistakes rather than going with what is “safe.” Because sometimes, just sometimes, the”mistakes” turn into a whole new door being opened, a new talent being discovered. Heck, who knows? I might even try baking some bread!
Other resolutions are:
2. Â Take on a charitable food cause.
3. Â Join a CSA.
4. Â Try something new every week.
5. Â Expand my repertoire.
6. Â Clean out my freezer.
7. Â Small healthy changes in Baby Steps
8. Â Learn how to use my pressure cooker
9. Â Stop taking labels for granted
10. Â Have more fun in the kitchen!
Read more about upcoming foodie adventures in 2012 . . .
2. GET INVOLVED IN A FOOD RELATED CHARITABLE CAUSE.
So, all this cooking is so much fun, I seldom stop to think about whether my cooking could do some good in the world, okay, MORE than the obvious: bringing smiles to the faces of those I love. I would like to”give a little back,” as they say, as a way of expressing gratitude for the great bounty of my life.
I’m intrigued by Cookies for Kids Cancer, and the Chez Panisse Edible Schoolyard Foundation, for starters. Anyone else have other food related causes where a humble food blogger can contribute? I’d love to have your comments on this one ~ or, email me at ourapronstrings[at]gmail[dot]com.
3.Â JOIN A CSA
I have been intrigued by these community agriculture groups for the last few years, but have not taken the plunge.Â I think 2012 is the year!
4.Â TRY SOMETHING NEW EVERY WEEK
Do you ever get in “food ruts?” I am determined to try something new at least weekly this year. My family started off with a bang for this one – we discovered a restaurant called the “Banana Leaf,” which features food from Sri Lanka and Singapore. All I can say is – WHY HAVE I NEVER COOKED WITH BANANA LEAVES BEFORE??? Apparently, everything a banana leaf touches turns into a delicious, moist, tender, flavorful bite! I am going to be on the lookout for new bites the whole year.
5. Â EXPAND MY REPOIRTOIR
Enchiladas? Sure. Fish tacos? No problemo. But I need to expand my horizons. Add to my playbook. Embrace new dishes, and make them my own.
6. Â CLEAN OUT MY FREEZER
Last January, I tackled the task of organizing my spice and baking cupboard, and it has made a world of difference. No longer do I curse under my breath and waste precious time over and over again looking for things. This year: I tackle THE FREEZER. Who knows what lurks in there???
7. MAKE SMALL HEALTHY CHANGES in BABY STEPS
Ok, confession time: I am the kind that goes All Out, Full Monty, No Prisoners. When I eat, I eat big. When I diet, I diet to extremes. This year, for starters, I am planning on making small but numerous changes. Smashed avocado instead of butter on toast. Try a new lower calorie healthier milk – like Almond Milk? No late night mindless TV snacking.
8. Â LEARN HOW TO USE MY PRESSURE COOKER
Lots of folks out there rave about them, and heck, every single week on Iron Chef they bust out the things. I bought one last year and have barely opened it. Must. Learn. Pressure Cooking.
9. Â STOP TAKING LABELS FOR GRANTED
What ARE those ingredients that can’t be pronounced? How much pink dye is in that salmon? Why is sugar the first ingredient in this? These are questions I hope to answer this time next year!
10. Â HAVE MORE FUN IN THE KITCHEN
One nice thing about getting old: you stop living for what other people want and start living for what YOU want. Than’s what I intend to do in the kitchen in 2012, food fans. I hope you join me for the journey!
Happy New Year, Everyone!
— posted by Donna