Black bean soup + Utah’s red dirt by Anjuli

Posted on 02-09-10 · Tags: , , , , , , , ,

"Black" bean soup

Lately I have been reading about the Japanese cooking philosophy, washoku, in a wonderful book of the same name by Elizabeth Andoh. Included in the principles of the washoku philosophy are considerations of: the five colors (go shiki), five tastes (go mi), five senses (go kan), and five ways… of preparing food (go hō). These principles are used to prepare meals daily, from elaborate multi-course kaiseki to the simplest of breakfasts. While they can easily be identified in Japanese cooking, and the Japanese certainly do a beautiful job of interpreting their philosophy, guidelines like these are an excellent way of exploring any meal or cuisine. While the list may seem daunting, it’s quite simple, and quiet effective in guiding us to create healthful, satisfying meals.

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Fire roasted sweet potatoes by Anjuli

Posted on 01-15-10 · Tags: , , , , , ,

Cooking in da fire

I sit two feet to the left of our fire. It sputters and pops and burns and desires way too much wood due to its intense updraft (we’ve gone through a full carload – truck, seats, and all – of wood in one week). But it is fire and its flames lick high up towards the chimney. I’m sure all kivas were not created equal and this one definitely serves the decorative gods not the heat gods, but we love it and tend to it just the same. Its heat radiates just enough to touch the right side of my body and all the way up to my cheek. Sometimes I walk over to it and stick my butt out to get it a bit toasty before sitting back down.

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