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Simple Sustenance: Roasted Red Onion, Fennel and White Bean Soup
by Renu Chhabra
The essence of pleasure is spontaneity.–Germaine Greer
Spontaneity in the kitchen can be fun sometimes and a challenge at other times. But it does get our creative juices rolling, and pushes us to bring out our best. Often times, with no set plans, and working with what we’ve got produces great results. New recipes are born, and new talents are discovered. That’s the beauty of spontaneity. Who wouldn’t like that?
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Simon Says: Daily Food Quote, October 4, 2012
Bad cooks — and the utter lack of reason in the kitchen – have delayed human development longest and impaired it most.–Friedrich Nietzsche, Beyond Good and Evil, 1886
Friedrich Wilhelm Nietzsche was a German philosopher, poet, composer, cultural critic, and classical philologist. He is best known for saying, in his famous work Thus Spoke Zarathustra: A Book for All and None, that “God is dead” and declaring that man, no longer “the image of God,” is a “chance product of a nature uninterested in purpose or value”.
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How to Drink Wine in Moderation
by Silvestro Silvestori
La moderazione per chi lavora nel settore
I love wine.
No, I mean I really, really love it. I love everything about it.
I love the sound of cracking the scotch tape when unloading cases, of pulling spongy and squeaky corks, of splashing it into freshly-polished glasses, of that first sip of something unexpected; the way it fills my mouth as though the liquid were fermented from the late-summer fireworks of my youth.
I love spending Saturdays arranging my personal collection, of browsing stores, cantine and supermarkets the way women think of trying on clothing, with no intention of buying any, but just to be around the stuff: pleasure through osmosis. I love pulling out the horizontal bottles to read the labels, how my mind tries to predict, or if I’ve been lucky, to remember what the contents are like, whether it was sunny that year, cloudy, whether is came from places far away, where farmers train their vines in radically different ways and call their mothers words other than ‘mamma‘.
As a teacher, I love being asked about a favourite wine, of how I’ll adjust my weight in my seat, half surprised myself by the long and beautifully nuanced explanation that seems to channel through me, as welcome as an old friend.
I love books about wine, and have hundreds of them, crammed and jammed into a 17th-century bookcase, four doors wide, the books themselves, marked with my horrific hand-writing and years and years of faded purple rings.
I love the history of a very different Europe, when wine traveled by barge, by clipper ship, where it poured from countless clay pots, crystal decanters and leather pouches.
Of course an attentive reader will notice that I never mentioned the alcoholic effect of wine, which of course that is what this essay is really about.
I love that too, and maybe a little too much.
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What we’re reading today: food waste, chai splendor, African vinegar, rising cost of food in Arab world
by Jonell Galloway
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Sauce for Thought: Coming in From the Cold – An Exploration of Soup
Sauce for Thought: Coming in From the Cold – An Exploration of Soup
by Alice DeLuca
We’re turning down the new thermostat daily, stubbornly staving off the inevitable start-up of the furnace for the coming home-heating season. It’s the hot soup season and the knitting season also, so there are reasons to celebrate. Animals are busy storing everything they can get their paws on, for a long winter of curled up dreaming. I picture them underground and know why some people covet their fur coats. My coat of choice is made from the knitted wool of sheep, and to the sheep I am grateful.
Our new Nest thermostat is “smart” in that it knows what we are doing, but we maintain the illusion of control by tweaking it via tablet technology, even from remote locations. The designers thought of everything, down to the specially designed stickers for labeling the wires during installation. We’re hoping we won’t have to fool this new thermostat in to turning on when the temperature dives like a submarine, the first week of January; nor will we be tempted to put a space heater under it to keep it warm so it won’t activate the furnace, as my father used to do with his mercury-switch driven thermostat from those days.
When the temperature drops, the Canada geese start making tracks. Often they are flying south, but sometimes they appear to be confused and fly east or north, which is because some of them winter-over. The V-formations of confused geese overhead is another clear indication that the time has come to consider hot soup.
Japanese soup
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Simon Says: Daily Food Quote, October 3, 2012
The belly is the reason why man does not mistake himself for a god.–Friedrich Nietzsche, 1886
Friedrich Nietzsche (1844–1900) was a German philosopher of the late 19th century who challenged the foundations of Christianity and traditional morality. Central to his philosophy is the idea of “life-affirmation,” which involves an honest questioning of all doctrines that drain life’s expansive energies, however socially prevalent those views might be.
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Simple Sustenance: Chai Splendor, a food photography exhibit by Renu Chhabra
by Renu Chhabra
Drink your tea slowly and reverently, as if it is the axis on which the world earth revolves — slowly, evenly, without rushing toward the future.–Thich Nat Hahn
There is a great deal of poetry and fine sentiment in a chest of tea.–Ralph Waldo Emerson
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What we’re reading: A recipe for American decline, food labeling in Australia, halal culinary guide, Le Marche wine and much more
by Jonell Galloway
Click here to keep up with the latest in world food and wine news.
Photo by Prerna Singh
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Simon Says: Daily Food Quote, October 2, 2012
The whole of nature is a conjugation of the verb to eat, in the active and the passive.–William Ralph Inge, 1920
William Ralph Inge was an English author, Anglican priest, professor of divinity at Cambridge, and Dean of St Paul’s Cathedral, which provided the appellation by which he was widely known, “Dean Inge.” Author of thirty-five books, he is best known of for his works on Plotinus and Christian Neoplatonic philosophy, and Christian mysticism.
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