This week I was given some new cookbooks as a gift- and I’m really looking forward to reading through them thouroughly and preparing some new and interesting meals. In particular, the one you’ll be seeing some recipes and photos from, is Jerusalem. I’m sure you’ve heard of it or own it, it’s all the rage. And for good reason.
If you haven’t sifted through it you should. Maybe it’s just me, but every page makes me drool in anticipation. My cookbook collection seems to be extremely varied in cuisines. I don’t own a single book on general food and cooking, each one is a different style of cuisine itself. If you’re going to go to all that work to cook and bake from scratch at home, why make things you’ve eaten fifty times? Why not make something completely new. I’ve been keeping a list of all the different types of cuisines I’ve tried, different proteins I’ve eaten, and many other things. It’s amazing to think that we usually eat the same sh!t over and over again, rather than being creative or trying something new.
Fun facts (that really aren’t so fun):
1) 20% of all meals eaten in the United States are consumed in the car.
2) 1 in 4 Americans eat fast food at least once daily.
3) Americans spend an average of 10% of their disposable income on fast food.
4) Only 30% of Americans believe that all sources of calories play an equal role in their weight gain.
5) Over 10 billion donuts are produced and consumed every year in the US.
There are many more fun facts where these ones came from, but that gives you a pretty good idea of what I’m getting at. Yes I spend more time and expel more energy making real food and baking, but how do you feel when you eat real food in comparison to processed conveyer-belt items? And not only your health suffers (though this is the main concern), what about the social benefits food can provide, and the communal aspect of it?
This blog post reminds us of what food should mean. What it meant to generations before us. My great grandparents, only two generations before me, had to grow their own. They had to work ten times harder than most of us do today just to prepare themselves for the onset of winter. How do you feed more than 10 kids off your own land and that of your close neighbours? You’re hardworking, resourceful, and practical. What does food mean to you at this point? Everything. Your entire year is spent working in order to sustain yourself and your family through to the next crop season. Having your hands (or plough) in the dirt wasn’t ‘going to work’, it was survival.
In this day and age most of us are blissfully unaware of just how good we have it. We can walk down the street to the grocery store, speed past a drive-in window, or even order in. Or even worse… (and as I know through my line of work) we even have the option of paying others a great deal of money to cook giant feasts for us, most of which we end up tossing into the trash because our eyes and pocket books are far larger than our stomachs. These are all not-so-fun facts.
Food keeps my head on straight. Food connects me to things. It connects me to other cultures, to the people I love, and to… myself.
330g all purpose flour
15g baking powder
100g cold butter, diced up small
1/2 cup green onions, chopped (packed lightly)
1/2 cup aged cheddar, grated (packed lightly)
1 cup 35% cream
1 egg, for topping off
-Preheat oven to 425 F.
-Mix together the flour, salt, sugar, and baking powder.
-Rub the cold butter into the dry mixture with your fingers until the butter is small enough that it resembles large peas, no smaller.
-Stir the onions and cheddar into the flour.
-Pour all of the cream into the flour and mash about with a wooden spoon until the dough is just starting to hold together. DO NOT OVERMIX. The dough just needs to hold together enough that you can pat it out into a disk and cut it into squares.
-Remove onto a lightly floured countertop, and squish together with your hands until it’s all holding together.
-Roll out with a rolling pin (or empty wine bottle 😉 ) until it’s about 1/2 an inch thick, or slightly thicker.
-Whisk a small splash of sugar into the egg, and brush on to tops of the biscuits with a tiny pinch of salt.
-Bake until the biscuits just begin to get some colour on their tops, then remove and cool. And… enjoy!
On a lighter note- does anyone have photo editing tips on white and colour balance, specifically for WordPress uploading? No matter what I do: the only way I can get a nice bright white is to process the shot to look overexposed before uploading on this website. Not ideal. It doesn’t look this way when I view it on my screen outside of WP.