Baste. Blanch. Chiffonade. Roast. Saute. Zest.
Ever see these terms on recipes and wonder “what the heck does that mean?” ? Well, if you have, you are not alone! One of the biggest challenges many of my clients face when changing their diet is navigating the kitchen and new recipes. Culinary education is no longer a staple in public education and our lives have become increasingly hectic. As a result, many people feel intimidated and overwhelmed in the kitchen and with cooking for themselves.
Here in northern Michigan, the summer months reconnect us to our food. From farm stands to farmers markets, fresh fruits and veggies call our attention to the origin of what we eat. While we can’t grow cacao here at Grocer’s Daughter Chocolate (GDC), we strive to stay connected to the origins of our chocolate and to share these connections with everyone who enters the shop.
I’m not bragging, but there are a lot of cool things about my job as the NE Local Food Coordinator with Taste the Local Difference. I get to hang out with other local farmers, producers, and small business owners; I get to eat the food they’ve grown or created; drink the libations they’ve conceived; partake of their businesses’ inventions; help put on events celebrating their work; and tell everybody how great this region of Michigan is because of these people and their labors of love. It’s a pretty sweet deal.
Two winters ago I spent an entire hour updating my star ratings on Netflix to dial in my preferences.
It was worth my time. Like driving to the U.P., or rising early to exercise. At first it seems daunting, but soon you’re saying, “I can’t wait to do THAT again!”