Saturday, October 03, 2009

As much as I love kitchen gadgetry

it has become rather apparent that the gadgets do not love me back........

I am typing to you right now with a band-aid around my right ring finger, top knuckle. That's where I sliced/gouged it on a mandoline, trying to nicely and evenly cut a summer squash. Okay, keep in mind that this gadget wasn't a terribly expensive model -- less a "mandoline" and more of a cheap "slicer" (yeah, you think?).Further proof that you get what you pay for. Happy to report that this will be my LAST accident using said slicer -- I bought a much nicer mandoline a couple of weeks ago. I just grabbed this one out of habit.

Meanwhile, my left thumb and the top knuckle of the left index finger look as though they lost a serious clawfest with a most ill-tempered feline. This was from using the "and if you act now, we'll throw in......" portion of the package. I bought one of those "Titan" peelers that is advertised on TV, and it came with a free julienning tool. Actually, I'm rather pleased with the peeler and the extra gadget. They're both pretty nice.

These culinary preparation disasters should come as no real surprise to those who know me. Remember "danger-prone Daphne" from Scooby-Doo? Or "Messy Marvin" from the Hershey's commercials? Yeah. I'm a relative of theirs.

I have grown to love preparing food. It's been one of the nicer side benefits from the whole weight-loss thing: falling in love with food and how to prepare it, and ways I can make it tastier and better for me. But God knows, while I would love to buy it already-prepped, it's not always an economically sound idea to pay for convenience's sake. Sometimes it is -- don't get me wrong. For instance, as I stare at the ever-reddening bandage, I'm thinking maybe paying more for the pre-sliced squash could have been a good thing.

For me, there's something more "authentic" about doing it yourself. Being part of the preparation can give you a deeper connection to your food and a deeper appreciation for it. Yes, I can buy a can of soup; open and heat, and enjoy for 2 or 3 meals. Or, I can take the time to get all the ingredients, make a huge pot of the soup, eat it for days or freeze it for later, and know more precisely how it was done, what went into it, etc. I haven't gone quite so far as to using ingredients I personally raised with my own little hands; I guess I'm probably more Rachael Ray than I am Martha Stewart. But at least it's a place to start. I can appreciate all the different flavors ... improvise a little with the herbs and spices to suit my own tastes ... ponder the universe and agriculture and all that transpired to bring this food to me. And what the food will do for me once it enters my system .... and how its energy can best be used. What will I do with what the food has given me? How do I respond to that gift? (Yes, let's all hold hands and sing "All Good Gifts" from Godspell, right? Just think about it, okay?)

Where my failures lie are in the mechanics of the preparation. Food and meal prep occasionally requires great patience and an even hand. *SNORT* Okay folks, we need not address my shortcomings in those departments. I'm all too aware of them. So maybe, just maybe, that's the lesson to be learned -- even more so than the "connection to the food and the life cycle and all of creation by extension" portion. I've learned to appreciate the idea of the process, and need to work further on the timing thereof.

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And in other news............ only 3 weeks to go and I will officially no longer be larva. Color me very psyched!!!!

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