In November-ish of 2010 I was thinking about my New Year’s Resolution. They never really work out for anybody and I was no exception. After pondering the fact that I still hadn’t made it to Bhutan, learned to speak Spanish or mastered the art of looking nonchalant in front of ex-boyfriends, I knew 2011 had to be different. My resolution had to be manageable and fun. I love food more than I love some people and the pile of cookbooks in my little red kitchen sure looked pretty but wasn’t getting much action. I played with the idea of trying a new recipe every week; I’d have to share the experiment with at least one person and document it in some way. A blog was the obvious answer but with an embarrassing lack of computer knowledge and lots of experience rolling my eyes at bloggers, I was a little wary. Pals convinced me to lighten up, I bartered nice meals for computer and photography advice, and 2011 turned out to be the most astonishing food year of my life. I’ve enjoyed cooking forever, but the love of it has burrowed into me more than I ever thought possible. Now I have a blog, I use words like astonishing and burrowed, and I roll my eyes at myself daily.
2012 arrived with a new set of cooking challenges. I’m an actor based in Newfoundland and the year started with a 6 month tour of Theatre Newfoundland Labrador’s Tempting Providence. It was a long time on the road, a long time away from my kitchen, and one hell of a great excuse to eat a lot of pizza in hotel rooms. But I dragged around a bag of groceries, figured out how to make good meals in kitchenettes, and perfected testing the limits of food preservation (cheese lasts five days on a hotel room windowsill). The second leg of the tour was three months in rural Newfoundland and Labrador, taking the challenge of cooking on the road to an absurd level. But I’ve learned after nine seasons of theatre in rural Newfoundland, that if you bring a supply of your favourite spices and a few bottles of nice olive oil, it all sort of falls into place. Usually the fresh fish, berries and moose sausages dropped off by the neighbours do just fine.
I’m back in the little red kitchen now and excited to be settled back in after living in hotels for half the year. I’ll still be trying new recipes and feeding the people I love, but there’ll be a few old favourites and maybe even a few experiments of my own.
Thanks for stopping by!