I have been in the kitchen cooking since I was a little kid on a step stool. I learned most of what I know from my grandmother, my mom and high school Home Ec. Honest, I learned several tricks in Home Ec that I still use today. My greatest skill is that I can follow a recipe and my best dishes are classic Southern recipes. Today, I rarely prepare them because while tasty, true Southern food is a killer. Fried everything, homemade buttermilk biscuits, salt, fat back and other equally tasty ingredients result in the heart problems that plagued the men in my family.
Most of my life I cooked for a family of 5 plus any friends or relatives that were around at mealtime. After my divorce and Kathryn headed off to college I slowly stopped making menus and put away the pots and pans. Meals became a hodgepodge of grocery store salad bars, granola bars or a pint of my favorite ice cream. When Marty and I got together I started to cook more but found it difficult to develop menus and portion sizes for two. Marty is very good about eating leftovers but he doesn't really want to eat the same meal for a week. Plus many evenings eating out was an easier choice than meal planning, grocery shopping and cooking.
Steadily I have learned to cook healthy, nutritious meals for one or two...though our local sushi restaurant still calls out to Marty and me on busy days. I am back to drafting menus and pulling out the pots and pans. Recently I have been reminded how important food is to healthy mental and physical development in children and as an immune booster for those over 55. Thoughtfully prepared food is nutritious; it is also an opportunity to be social and offer a loving gift to those we care about in our world. Foodie Fridays will be more than just recipes for the latest food fad but about the philosophy of eating particularly as we age. I am also hoping you will join me and share your favorite food and ideas on eating as a mean to stay healthy. Until next Friday....