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« Recipe Writing. | Main | new blog on the scene... »

01 December 2005

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Posts like these are why I love eggbeater so very much!

The act of cooking as a bridge for intimacy between strangers is something I've pondered many times...

And speaking of stuffed cabbage, my great-grandmother (born in Tokaj, Hungary) made the most marvelous, non-sweet-and-sour version. Had a small crumble of gingersnaps and a sauce probably based on ketchup. No raisins. It was soooo good. I never got the recipe from her (didn't want to suggest she was mortal by asking for it).

Beautiful thoughts (and words), my friend.
you rock.

Shuna, you captured the marrow of our mysterious addiction so perfectly! "Intimate, a little naughty, chasing that first taste-high"--what great descriptions. Whenever I lose sight of what draws me to cook for others (strangers even), I'll read this passage to keep me from believing the alternative explanation, that I'm just completely whacked.

Wonderful essay. I think I'll link to it this weekend if you don't mind.

By the way, I read a story this week that they now think that there is a taste bud for fat... yes, here it is "French scientists have identified a protein receptor that resides in the taste buds and may be responsible for sensing fat." Also, you forgot umami, my favorite;)
http://www.sciam.com/article.cfm?articleID=000AFE88-E770-1367-A6B083414B7F4945

Lovely. And absolutely perfect.

P.S. I have those same Jadite dishes. (And I adore '50s chrome and formica dinette sets). : )

Oh Shuna, reading this was like falling into my favorite reverie, dreaming with eyes open, nodding at every word. Gorgeous, my dear. And I couldn't agree more.

Thank you for setting these words down so we could all see them.

Shuna -- There is so much about your post that I connect to, and it is so beautifully written from the heart. I beg you to consider how important it is to cook for oneself. This is something I had to learn (in a very hard way) after years of feeding a couple and a family and lovely crowds, in various patterns. I can understand the single plate and how fearsome that can be, but we have to learn to feed ourselves with love and careful attention. I adore whomping up huge meals for many folks, laying out arrays of tempting foods. What I had to teach myself was the pleasure of feeding me.

It may be only bacon and eggs on a cold night for supper or a cached supply of a special cheese with fabulous bread for lunch, a salad from a trip to the farmers market or a sizzling rib eye for dinner ---- but it is important for sustenance and care for myself. While you're nurturing your "own self" (a great Southern expression) you can dream about what you will feed to others.

Just a caution.

I love your red teapot...

i like all this staff about the food i like to cook i want get more information about this because cook is my pasion and really wanted study in one of this school i hope u send me some information thank you so much

I see you are one of those person who relax when cooking and this is great because too many people nowadays find time for cooking and think this is something unneccessary but I don't think so.

This still rings true even a few years later.

Intentionality is one of my two favourite words.


Great post.

I have been searching my soul to find the reason that I love to do what I do. Thank you so much for taking my passion and putting it to words. Cry? Yes I did as I read. I don't know you, but for one brief moment you knew me. Intimately...and honestly.

Chris, you're welcome. and thank you. ~ Shuna

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