It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade. —Charles Dickens
Maybe the journey isn’t so much about becoming anything. Maybe it’s about unbecoming everything that isn’t really you so you can be who you were meant to be in the first place. ―
January is my favourite month, when the light is plainest, least colored. And I like the feeling of beginnings. —Anne Truitt
Spring’s promises, autumn keeps.
Winter’s secrets, summer reveals.
You have been assigned this mountain to show others it can be moved. —Unknown
The problem is we are not eating food anymore, we are eating food-like products. —Alejandro Junger
The notion of implied meaning is the root of misunderstanding. —Eric Parslow
Every time I make this soup, I always feel that it came to be from a misunderstanding, that it should really be made with sunchokes, the root vegetable (otherwise known as Jerusalem artichokes, which aren’t artichokes or from Jerusalem, for that matter), instead of with globe artichokes.
You are born of men and women who have been utilizing plant medicines for many generations. Your blood and your body remembers; your body speaks the same language as these medicines. —Carrielynn Victor
If there were ever a time to effect change in the food world, it is now. —Melissa Rodriguez
The IACP (International Association of Culinary Professionals) conference and awards ceremony took place this past weekend in New York City and while I could not attend, I did follow closely on Twitter. The above quote was one that popped up in my feed and it really struck me.
Late summer, here in Montréal, our markets, and backyard and community gardens alike, are overflowing with tomatoes; all ripening at once that it’s nearly impossible to keep up with nature by merely consuming them at the usual weekly consumption rate. They are sold dirt cheap, by the bushels, to anyone who is brave enough to venture into a little forward-thinking sauce-making. I may not always be so forward-thinking but I’m a sucker for cheap so this is the time of year when I turn a fairly inexpensive bushel of tomatoes into a healthy supply of pizza sauce. Continue reading “pizza sauce and pizza dough”