Where’d 2011 go? I feel like it zoomed right by. Oh well. Time really does fly when you keep yourself occupied with work and fun. But you know, as good last year was, I do predict 2012 to be even better.
This year, I resolve to use more local ingredients, and take advantage of the plethora of goodness that’s available here in Asheville. With this resolution, I WILL be preserving a lot more when there’s an excess of bounty at the farm! *See sad attempt at preserving below*
I resolve to also eat healthier and focus on nourishing my body with nothing but quality ingredients. As usual, I’ll give myself a bit of leeway for some indulgences in life like chocolates and beer. After all, Asheville IS Beer City USA and I can’t deprive myself of this.
*A few of these indulgences also include my first meal of the year, Local Bacon Eggs Benedict at Rise ‘N Shine Cafe.* Yes, it was the perfect first breakfast of the year. And yes, this was taken with my trusted POS Samsung Intercept. Excuse the blurriness, but I was ready to take the first bite as soon as the plate hit the table.
I resolve to exercise on a daily basis and not fall out of routine. Starting today, my mornings begin with coffee and will be followed by Jillian Michael’s 30 Day Shred. Unlike last year, I intend on doing it daily for 30 days.
I resolve to expand my knowledge in Culinary Arts. With the help of topic specific books gifted to me during Christmas, my goal is to teach myself the basics of baking/pastry arts and healthy eating.
Another resolution I have is to understand the essence of the moment and ingredients more. I was browsing through “The Flavor Bible” and saw this section:
A great cook is able to make food taste great by doing two basic things:
1. Understanding the essence of the moment, which comprises everything from the meal’s driving force to the occasion, to the weather, to the available time, budget, and/or other resources (for example, ingredients, equipment, etc.).
2. Understanding the essence of the ingredients, which comprises their season, regionality, weight and volume, function, flavor, and/or flavor affinities.
For me, one of life’s great pleasures include drinking unique beers like Pliny the Elder (sent from our good friend in Seattle). We (the boyfriend and I) started our last 2011 dinner with this beer and shrimp cocktail. Not pictured was a medium rare bone-in ribeye with a bourbon and shallot pan sauce, a baked potato, and some sauteed Swiss chard. The meal was made better since we were using some ingredients from our farm, but the fact that we were drinking one of our favorite beers from a good friend improved the moment even more. It was definitely a great and memorable way to end 2011.