There is, of course, this movie coming out, all about eating more sustainable and local and organic foods (right up my alley, don't you think?):
And I'm sure after I see it, I will become even more of a "locavore," except when my doing so would put someone in a bind. Hear me out; I'll mostly be vegetarian, and eat local, grass-fed, humanely raised meat when I have the chance. If that's not an option at a restaurant, I'll go veggie. And if we're out in the country with the fam, without access to an all-veggie or locally produced meal, I won't make no bones about it, because my momma raised me to be polite above all else!Moving on! There are plenty of good things to come in the kitchen; I'm hoping to make another carrot bread/cake soon, based on this recipe from 101 Cookbooks (my first one started out delicious....but I didn't bake it all the way through and the middle was a heap of raw mush. Not appetizing).
My mom has been sharing her beautiful garden bounty with us, and that means I have plenty of carrots. And summer squash, and sweet corn... Here's a little sneak peak:
Oh, I cannot begin to wrap my head around what's coming down the pike with the tomatoes and okra and cucumbers and such. If our Caprese salad yesterday is any indication, we've got the vegetative world at our fingertips and nothing standing in the way of creative kitchenry.Soon to come, too, is canning season. My canning kit is in the mail, along with the Ball Complete Book of Home Preserving.
And then there's a new side of me: the side that's determined to work toward a fitness-related goal. It all started with the MS 150, and my difficulty completing just half of the 180-mile ride (the first day was rained out, so we endured only 85 grueling, hilly miles). Coupled with my desire to get outside more and spend time on the trails (and in the water) with Fin, I decided to start training for a triathlon. As an early birthday gift, Ryan signed me up for a beginner training group, and from here on out I'll be incorporating fitness into my sustainable diet. Because what's more sustainable than eating responsibly for the Earth? Eating responsibly for Earth AND body.
Other goals for the summer include learning to make cheese (mozzarella is first on the list), eating more sprouts (enjoyed a bowl of sprouted wheat cereal this morning!), making more rustic breads (perfect for summer sandwiches), and going on at least one picnic a week (what started out last Thursday as a gorgeous night in the park turned into Escape the Tornado '09!).
Stay tuned for great things to come--and to hold me accountable for all the things I've put myself up to.
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