{"id":1523,"date":"2013-03-07T13:36:15","date_gmt":"2013-03-07T18:36:15","guid":{"rendered":"http:\/\/meshell.ca\/blog\/?p=1523"},"modified":"2013-03-07T13:36:15","modified_gmt":"2013-03-07T18:36:15","slug":"things-i-love-thursday-books-vegtoons-veg-friendly-kids-events","status":"publish","type":"post","link":"https:\/\/meshell.ca\/blog\/things-i-love-thursday-books-vegtoons-veg-friendly-kids-events\/","title":{"rendered":"Things I love Thursday – Books, Vegtoons, Veg-friendly kids events"},"content":{"rendered":"

Books – An Everlasting Meal – Tamar Adler<\/strong><\/p>\n

\"An<\/p>\n

I read a lot of books, usually non-fiction, sometimes (okay – often) about food. A fellow TYFPC council member recommended An Everlasting Meal<\/a> by Tamar Adler. When she recommended it, I immediately got it on my Kobo so I wouldn’t forget, and I’m glad I did.<\/p>\n

As someone that loves the process of food, finding out where it comes from, and how it was produced, to chopping vegetables, baking, boiling, everything, this book was a lovely tribute to that. It’s part guide, part romantic mindfulness exercise, part experiment, and I haven’t read it all. I skipped some chapters and pages entirely in this book, since I care very little about romanticizing the boiling eggs or cooking chicken (friends, not food.) But I’ve also found myself highlighting entire passages that resonate with me. Making meals from empty cupboards is something I’ve had experience with, and incorporating someone else’s philosophy on developing instinctive\u00a0cooking.<\/p>\n

The chapters on vegetables and the making the most of everything you buy – including scraps and leftovers – is something that I can really get behind. I can already feel the books influence on me, and I haven’t yet finished it. But I am completely enjoying reading through it.<\/p>\n

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Mark Ruhlman<\/a>, I was raised in a house where salt wasn’t celebrated, it wasn’t added in the process of cooking, it was added after – if at all. Now some people hate salt, some people think it’s terrible for you, but it’s not (in moderation.) It started simply enough, I started to add an adequate amount of salt to water as it was boiling. Pasta water should be salty. Adler suggests tasting the water as you add a bit more salt to make sure there is enough. Ruhlman says put salt in your water. And\u00a0suddenly\u00a0– pasta is 100 times better. Simple silly things.<\/span><\/label><\/div>\n
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Vegtoons<\/strong><\/div>\n<\/form>\n<\/div>\n