|Ye Olde Peach Tree.
Some readers will remember when it was flowering.
Now that most schools have students corralled in classrooms again and peaches hang reddening and almost ripe on low branches I’m waiting for that sudden shift of light that will signal the arrival of fall.
Already, the bar-b-que on our deck is covered more often than not and I’m looking up recipes that don’t involve squash. In another month the garden will have broccoli and cabbage starts and the elephant eared leaves of the squash plants will be replaced with the winter crop of green parsnip sprouts.
I can’t help it; I get excited about food and about cooking as much as I get excited about writing then reading something I’m satisfied with, and I’ve come to think that cooking and eating is a lot like writing and reading.
Here’s what a renowned chef and restaurateur said. Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about.” Fernand Point (1897-1955)
Well, to me that sounds a bit familiar. Every morning I start from scratch with nothing on the page. For me that is writing.
|Today’s Havest in the Pot/Moong Dal with Chicken and Veggies|
M. Point believed that cuisine shouldn’t be “static.” He believed that a chef should start with the base created by other great chefs, build and refine to “suit changing tastes in changing times.” Jean Troisgros, another famous restaurateurs, says of M. Point, “He knew how the old classic recipes were prepared, but he was not especially concerned with following them ‘to the letter.’ He built on them and created his own recipes. It all came out of his head…”
That rings some bells for me as a writer/reader. I’ve enjoyed the classics, treasured their language and adored their characters. While I’ve internalized the stories of those creative geniuses of the past, what I write today is aimed at the tastes of our time.
As a cook and a writer I enjoy trying something new, testing it, tweaking it, redoing it to make it better, asking for opinions from “tasters,” and then thoroughly enjoying it when I’ve made it the best I can.
I’ve come up with only a few comparison of food to writing and reading. Can you food lovers/writers/readers come up with more? I’d love more. Also here’s the recipe for the Moong Dhal with fresh vegetables if you’d like to give it a try.