I'm also attempting to sort out a schedule for myself, when I started this, it was kind of an impulsive decision. I really enjoy it and I'd like to have some consistency in my posts, for all of us really. That's something that's hard for me to do regardless of how much time I have on my hands.
Basically it's a learning experience.
I also have to come to terms with how "sustainable" I want to be. I can't afford the level of sustainability I would really like to be at right now, at least not year round. Once June comes, Garden of Eve's (my favorite farm - they're organic and super friendly) farmer's market will be open and I'll be able to stop there weekly for my vegetables. Right now I'm tied to the meager offering at the supermarket, and while Stop n' Shop is better than Waldbaum's, I'm not well-versed enough to know what's in season. And even if it is in season, it doesn't necessarily mean it's coming from a location that makes sense.
I am also trying to figure out how to incorporate photography into this blog. I love photography, but I am not very good at it yet and I also don't feel like I should have to set up a professional photography shoot every time I make a meal (how do you people have time for this??). I also don't have a partner who is a professional photographer nor am I, obviously, one myself. I take decent pictures but let's face it, they're hardly magazine worthy. I also find that taking pictures of the process distracts from my cooking. Which I dislike. Dinner also happens late for us because of Dan's hours and sometimes my hours, so I never get to photograph in natural light and I can't afford lighting equipment.
There's a lot to be thought about that I did not think about, basically. And it's not enjoyable when I'm struggling to stir, take good pictures, and get everything to the table in a timely fashion.
But I have herbs in pots ready to grow into my kitchen garden and we've had some good weather for fun walks. And look out in the future because there is definitely more to come in a brand new location.
I will leave you with some images from our walk on Nassau point a few weekends ago.
It's so tough...transitioning to a "greener" lifestyle. The best advice my boss ever gave me on these matters was "do what you can, when you can." Priceless words.
ReplyDeleteI went from having no idea that vegetables came from different seasons (just 2 years ago!) to being incredibly well-versed in all things local. Check out my boss's cookbook -- The Santa Monica Farmers' Market Cookbook -- for some really great seasonal recipes, as well as a shopping and storage guide. It's now my bible.
If you ever have any questions, hit me up. I'm learning, too, and would love to share the experience.
xo,
Dixie Caviar
I love the new photo heavy format! Lauren
ReplyDeleteShooting at night is so hard! Sometimes, I could early in the evening and take photos long before the meal just to have the right light. I feel your pain. Your spices look great! You'll have tons in no time. Also, if it makes you feel better, I have no posting schedule. However, I agree it's a fabulous idea!
ReplyDeleteHi Liz. I think your photography is very well done - honest and real. I work from home, so I usually pick a recipe and a day that is supposed to have some sunlight and do my photography. It does take time but I guess I enjoy the artistic side of it - though it took me awhile to gain this perspective. I don't think you have to have perfect photography, though, to have an interesting blog - I come back to read your blog because I find you interesting.
ReplyDeleteI think most of us are on a continual road towards sustainability - I am still learning a great deal and try to balance everything I know with remembering that many small and local farmers depend on larger companies to buy their produce in order for them to survive - though if we all looked to our local farmers perhaps this would change to some degree, though I do appreciate being able to enjoy fruit and veggies that do not grow well near my home when they are in season (pineapple, coconut, citrus, mango etc.).
Thank you everyone for your words and support, it means a lot coming from people whose work I enjoy and respect. :) It is definitely a journey breaking away from the comfortable security of being able to haphazardly grab whatever you feel like from the store. Though, I can't tell you the amount of money I am saving staying out of those pesky middle aisle (a la Michael Pollan) and trying to concentrate more on whole, fresh ingredients.
ReplyDeleteI'm excited to be setting up my new location and am taking my time getting there so that way it will be the best it can be. I will probably update here a few more times before the big switch since I am making such a project out of it.