Food is not a big part of my life. There is no denying it’s a necessity, fuel for the body and all that, but eating as an activity isn’t high on my priority list. Most people think I’m strange for not going all exclamatory over the taste of something scrumptious. For my part, I think it is crazy that so many folk take photos of their food.
Some women I have known have been flummoxed that the way to my heart has not been through my stomach. I won’t refuse a meal that is prepared for me. I will always complement the chef. However, inside I will most likely feel that a self made meal would have been just as satisfying. And by satisfying I don’t mean gustatorily splendid, just pleasing enough to fill the need for energy to carry into the next activity. Leftovers are my favourite food. Leftovers make me smile because then when I eat them I’m serving a function; using stuff up. I hate waste, so even though I truly don’t relish the idea of eating, at least by eating leftovers (refrigerator ‘must gos’) I’m helping the planet in my small way. My perfect meal is prepared (what’s that?), eaten and dishes cleaned up in under thirty minutes. Call me Chef Boyardee!
On the Foodie spectrum, I’m obviously a One, while a Ten would be someone who is always looking up recipes, watching the food channel and/or discussing the next meal while eating one. My 94 year old mother-in-law wants to teach me the proper way to cook. There is a new edition of The French Chef that she asked me to order from the library. I think she fancies herself to aspire to the Julia Child level of cookery. She’s a sweetheart for telling me that recipes are meant to be followed line by line. My bride loves to experiment with food. I have told her that watching her cook is like being in an artist’s studio witnessing the creation of something magical.
Chefs are celebrities nowadays, perhaps they have always been notorious. In magazines and television, food experts are on display. I can’t imagine being on one of those competitive cooking shows where you get chopped, diced, or filleted for not producing the food du jour correctly, on time or in an artistic format. The final plating is crucial as it must use the china as one might paint on canvas. Get any aspect wrong by Top Chef standards and you are chopped for sure. Bon Appétit!
In my next lifetime I’d love to come back as a plant. I could be a mighty Douglas fir or a spongy mass of green moss. Ferns are nice. I could be a gentle fern, all green and leafy swaying with my kin, in a gully, communing with a babbling brook. That’s peaceful! No hunting for my dinner. I’d like to let chlorophyll do the job for me by taking the sun’s energy and turning it into an insta-meal. I’m a lazy eater I guess. Burp.
Catch My Drift? 