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...I looked through How to Cook Everything Fast this morning and bookmarked a bunch of recipes. Thinking about doing the BBQ lima beans maybe...
I can sympathize—though I'm not sure I've yet gotten there—with Bittman's eating beans over other proteins (as of my revised edition) but there are some other things less adjacent to my tastes: I don't eat a lot of fish (though tbh recently I have been trying to eat some on a regular basis in hopes it will help with mental health); I rarely eat beef as steaks at home (I think this is a budget cuts thing... relatively to other cuts over all time I've consumed a lot of chuck, either ground or as roasts. I also don't eat steak out a lot, but it is probably more like 5-10% of my restaurant beef consumption. And I *am* trying to generally eat less beef.); and finally, because I have had some trouble actually eating regular meals in recent years, I don't typically have much interest in incorporating meals of only low protein vegetables without at least a significant presence from beans, grains or potentially nuts/seeds. Or an egg or some cheese/yogurt. Otherwise they have too high a ratio of effort to macronutrients and satiety for me.
...I will say though that I feel like Bittman at this writing seems better about this than America's Test Kitchen was as of the publication of Soups, Stews, and Chilis—it seemed to me like a lot of their vegetable soups would just not be very substantial...
... and then on a whim I decided to look through Plenty, which I have had for a while but never found much appeal in, and somehow, suddenly, I think I get it!
I mean, a lot of things aren't necessarily seasonal at the moment, but it feels less like everything is kind of tangential from my tastes. And sure, a few of the recipes are significantly less appealing than others, or something I'm not sure I'd like (eg I am learning to tolerate and occasionally like mushrooms but I'm still not sure that whole caps will go over. or raw ones...), but most of it finally sounds intriguing...
(it was also around this time of year probably 11 years ago, that I first found and got into Bean by Bean, so maybe it's just personally a good time of year for getting into cookbooks?)
...lest you think from my music/location bits that spring is here locally, I wouldn't say so yet, but I think I am ready to anticipate it and start to enjoy days that approach 70F instead of fretting over how unseasonal they feel... I have said, historically, that March is probably my favorite month and well... yes. Unfortunately, I will be plagued later in the season with allergies, and having to readjust to temperatures above 75F.
A few thoughts on eating styles
I can sympathize—though I'm not sure I've yet gotten there—with Bittman's eating beans over other proteins (as of my revised edition) but there are some other things less adjacent to my tastes: I don't eat a lot of fish (though tbh recently I have been trying to eat some on a regular basis in hopes it will help with mental health); I rarely eat beef as steaks at home (I think this is a budget cuts thing... relatively to other cuts over all time I've consumed a lot of chuck, either ground or as roasts. I also don't eat steak out a lot, but it is probably more like 5-10% of my restaurant beef consumption. And I *am* trying to generally eat less beef.); and finally, because I have had some trouble actually eating regular meals in recent years, I don't typically have much interest in incorporating meals of only low protein vegetables without at least a significant presence from beans, grains or potentially nuts/seeds. Or an egg or some cheese/yogurt. Otherwise they have too high a ratio of effort to macronutrients and satiety for me.
...I will say though that I feel like Bittman at this writing seems better about this than America's Test Kitchen was as of the publication of Soups, Stews, and Chilis—it seemed to me like a lot of their vegetable soups would just not be very substantial...
... and then on a whim I decided to look through Plenty, which I have had for a while but never found much appeal in, and somehow, suddenly, I think I get it!
I mean, a lot of things aren't necessarily seasonal at the moment, but it feels less like everything is kind of tangential from my tastes. And sure, a few of the recipes are significantly less appealing than others, or something I'm not sure I'd like (eg I am learning to tolerate and occasionally like mushrooms but I'm still not sure that whole caps will go over. or raw ones...), but most of it finally sounds intriguing...
(it was also around this time of year probably 11 years ago, that I first found and got into Bean by Bean, so maybe it's just personally a good time of year for getting into cookbooks?)
...lest you think from my music/location bits that spring is here locally, I wouldn't say so yet, but I think I am ready to anticipate it and start to enjoy days that approach 70F instead of fretting over how unseasonal they feel... I have said, historically, that March is probably my favorite month and well... yes. Unfortunately, I will be plagued later in the season with allergies, and having to readjust to temperatures above 75F.
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