Thanks

[Guest guest]

Thanks--

I suppose that I should be relieved that I'm down to one son to " worry

over " food-wise and he's pretty willing to try things. He prefers to

eat raw veggies over cooked, so nothing wrong with that. The others

are off to college or often doing other things at this point. I'm

getting closer and closer to the " empty nest " and I'm freaking out a

little. (haha)

 

I became vegetarian years ago in a natural manner--I just couldn't

seem to look at or eat meat products and I really didn't know why.

Then I moved a year later and joined a group on spiritual

quest--vegetarianism was expected and desired to purify the body.

So, I never cultivated an inner outrage leading to an activist

temperament to motivate me to be a vegetarian. OTOH, I have been of

the opinion for years that huge scale/factory farming has been most

unhelpful to the environment, but I do like small scale farms that

hold the stewardship of the earth in their hearts. In the very early

veg stages, I do believe I tried to proselytize vegetarianism

lifestyle to coworkers and extended family, but looking back, I can

see I was a major PITA with a " diet superiority " attitude. (Kind of

like newby religious converts, if you know what I mean.) Nowadays,

my motivation has necessarily changed with my circumstances and

gained wisdom. It's more now a problem of awakening my old

enthusiasm.

 

I haven't bought any new cookbooks in a very long time, but I would

say that my most utilized cookbooks had been the first Moosewood (my

aunt is a founder), the Diet and Recipes for a Small Planet (when I

was really concerned about " complete proteins " for the growing kids),

Tassajara Cookbook (for the drawings and homilies) and American

Harvest. I have many more, but I tend(ed) to use these the most. The

others I would draw a few favorites from here and there. Also, I'm a

believer in simplicity and less is more. I want to taste the main

ingredient and not throw everything but the kitchen sink in. :-)

 

My favorite flavors are in Indian food and it's one of the harder

ones to find (good , that is) in restaurants around here. I used to

love to take a trip to the Indian grocers and pick up spices and odd

things. There isn't a grocer anywhere close to me now, so I don't

often cook this way anymore.

 

(Just a little more intro)

 

Suji

 

(I go primarily by " Suji " instead of " Sue " on line which will make it

easier as I see you already have a " Sue " who posts frequently)