Feasting without Frenzy
Lia on ABC’s View from the Bay with tips on feasting without frenzy.
Lia on ABC’s View from the Bay with tips on feasting without frenzy.
Just about every culture spanning the globe partakes in some sort of thanksgiving benediction before consuming their food. Thornton Wilder once said, “We can only be said to be alive in those moments when our hearts are conscious of our treasures.” And in that way, the act of pausing to give thanks for a meal is a blessing in and of itself.
The topic of fasting may seem strange on a site dedicated to eating, but I’m going to argue that it’s apropos. Fasting—even for a handful of hours—can help you recalibrate and enrich your awareness of how food affects you physically, mentally and emotionally.
I’ve wanted to write a piece for a while about making cooking fun during the holidays. The seeds were planted when, on a trying evening, I recruited my daughter to help me make a “special” salad and pouts and whines (from both of us) turned to laughter and pensive smiles. Here’s a poem inspired by the spirit of that night.
For years, I rode the low-cal, low-fat bandwagon. Then, this year, I went to culinary school and a funny thing happened. I made a happy truce with fat.
Leftovers have an inherent challenge built into them. “Make me as inspiring as I was yesterday,” they seem to say. Once you’ve done the reheat and the sandwich, though, then what? Here are three ways I’ve learned over the years to live up to leftovers’ dare.
You’ve read the story about heritage breeds, but what does all the rest mean? Here’s a closer look at what picks are out there to help you choose the bird that’s right for you.
Thanksgiving always felt like something I was supposed to love but never really, in my heart of hearts, did. But everything changed between Thanksgiving and me three years ago with one little word: Noemi.
Turkey is the iconic American bird. The species is native to the Americas, but many of the breeds that populated our country’s agricultural landscape throughout the centuries were a mix of indigenous wild turkeys and domesticated ones bred in Europe from stock originally exported from the New World. To me, though, turkeys are a living illustration of how much our country’s food culture has changed in the past fifty years. Read on for more of the story . . .
A friend of mine once said, “when we say yes to one thing, we’re also saying no to something else whether we realize it or not.” Wise words. I find the opposite to be true too. We often think of “no” as a negative response, but when stated purposefully it can open doors for very positive results. Here’s incentive to just say “no.”
Halloween’s a-coming (along with goodie bags and baskets full of leftover treats). Here, help for warding off those wicked pounds that often appear between now and the new year.
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