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Am I serious? Do I really want to write about food and to blog about it?

Why not, after all. I restrain myself not to post gushing foodie essays on my personal LJ. To be honest,  I talk about food all the time. I discuss it with my mother, with my brother, with friends, heck, with people at the grocery store.

And with the Dear too. But it's hard to discuss when he has his mouth full.

Food is central to the relationship I have with my family. I was lucky enough to be raised by a woman who firmly believed that  meals would be satisfying only if taken at the dinner table. My mother was pretty experimental in the kitchen, and we had tofu and carob in the late 80's and early 90's - a few years before my friends discovered those staples. She never shied away from a challenge - she'd cut out fancy recipes with mysterious names, and we'd eat duxelle, or soup with vegetables a la brunoise.

She still have a drawer full of recipes from the 60's, the 70's and the 80's, and while I believe she'll never make those stomach-churning Velveeta stuffed bread with 50 kinds of cold cuts, I open the drawer with nostalgia every time I go home. In those recipes, I find pieces of my chilhood - red soup, steak with wine sauce and vegetables, orange cake.

My extended family open their arms and pull out a chair from the long, wonky dinner table(s) they set up when they welcome a new member - temporary or not.  Food is prepared with much care.

Nothing fussy, simply made with lots of love and attention.  And wine, of course.

As for myself, cooking rhymes with well-being, which might explain my meager poetic successes. Difficult moments in my life often coincide with less cooking. However, the most joyous moments have always been moments where I thrived to cook. Falling in love included seduction in many ways, including with food. Making new friends needed me to cram people around a too small table in a cramped apartment. Loving a job means coming home with a smile, and wondering what in the fridge would make the evening as fun.

I'm planning to have fun in here - probably post a couple of times a week some recipes, and think with the tips of my fingers.


The Sweet Pear
The Sweet Pear

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