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17 January 2011 @ 04:43 pm
Back to Basics  
I have always stated that no artist worth their salt can claim to be a master of it all. When you become good at something, you just expand your horizons.
While I certainly am no master, I can say that I had gotten a little comfortable with niches from time to time, and need to prod myself out of complacency to
grow. This was not only in my art, but in life as well.  When I made changes in my life, I did so to grow and learn.
Regardless of this, monotony had been overlooked for sometime, especially in the department of meal preparation, a shame since I really enjoy food.
A few friends of mine had taken matters into their own hands and began to dabble seriously in broadening their pallet. This gave me pause to reflect on that
while I had become a making master at instant oatmeal and ramen to my preference, I had rarely ventured into anything else (after the Valentine's Day Pizza Massacre).
Beyond that, I had also taken to indulging in fast food in a way that reminded me of my days of Surge™ and Mountain Dew™ binges, leading to all sorts of health issues that are
prevalent even today. The time for a change had come.
To me, it was a challenge, and I presented it the same way to Jason:
  1. To challenge our pallet - Try new foods and revisit old ones
  2. To challenge our budget - To save money by cooking at home from scratch
  3. To challenge our creativity - Utilizing leftovers effectively and reduce waste
  4. To learn and grow in the process.
The challenge has been enjoyable (and quite tasty). I started with the using my iPad in the kitchen like a recipe book, teacher and motivator. If I don't know how to sauté, there
may not be an app for it, but I can load up a video on how too. Managing my time between preparation of more than one dish and keeping my work area clear. Selections of proper ingredients
and tools to do the job. Making substitutions if needed due to dietary needs. Putting all together not just in a pot or bowl, but on the plate to be more appealing to the
eye first, luring one to try foods they normally would not.
These are all things I am proud of, but there is a little shame in all this. That while my mother was alive, I could not have taken the time to learn from her enough to
do these things even if I only implemented now. I do still have Kathy and Melvin, excellent chefs in their own right, and Jason, who is very willing, if only simplistic
in his meal preparations (Bread + Cheese = Sandwich *nomnom*). I have a lot to learn, even if they all insist that what I make is good, I have yet to pull out the "big guns".
I am comfortable with pasta. That will need to change.
I am a cheese hound. That will need to change.
I have tried no new vegetables and fruit or those which I have an aversion to. That will definitely need to change.
I remember attending the Art Institute in Philly and questioning the inclusion of the cooking school in an art school. It became clear why when I was there, and even more so now.
Doing digital art all this time, I missed the feel of a clay in the hand, the smell of charcoal and oils, an invitation of a blank canvas to be filled with a vision.
All these things are true in both classical and culinary art. Visual feast for the eyes that you can taste.  Art that is fleeting, it is never long for this world...


Current Mood: Enjoyin' sum Homemade Cookin'
Currently Listening Too: "Tamagotoji" (Egg Drop Soup)  by Yoeko Kurahashi

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