The busier the season gets, the more I want to slow down. That includes the way I eat. Without really intending to do so I’ve been making a lot of slow foods on the weekends. You know the kind of recipes that take all afternoon to make. For example I put in 4 hours to make a steak and Guinness pie yesterday. It was amazing. We ate it in 15 minutes. I’m sure that had we had friends around and lots of chatting it would have taken longer but this was the kind of meal you just hear silence through because it’s so yummy.
Or take the English muffins in the picture above. They are not just any English muffins, they are spelt sourdough English muffins. I ground the flour and used my own sourdough starter to make these English muffins. I then slathered them with the peach lavender butter that I made earlier this summer.
The tortellini, well I made the pasta and the filling myself. I rolled out the dough and hand folded each of the tortellini. It took me over an hour. I then served them in chicken broth that I made and froze from a previous slow food dinner.
I’m not sure if I can adequately describe to you the satisfaction I get from the process of making this food. It’s a beautiful thing to slow down and know your food, to connect with it in a way that let’s you watch raw ingredients transform into something amazing.
It makes me sad to meet people who say they don’t have time to make good slow food. It’s not that you don’t have time, it’s that you don’t make time. Do you have time to watch a 3 hour movie or two or three TV shows? Sure you do. You make time for it. Same thing goes for cooking. I find it disheartening to think that my generation has to teach itself how to cook by googling it because in just a short span of 60 or so years westerners decided not to teach their children to cook anymore. Everything I know about cooking I learned by either reading cookbooks or watching cooking shows.
When I got married the only thing I knew how make was overcooked pasta and quesadillas. In that ten years I have transformed my relationship with food. Before cooking I didn’t care at all where my food came from or what was in it or who made it. Now, if I met 20 year old me I would cringe at what she ate. I would probably try everything my power to make her amazing food and teacher to make it herself.
By making slow food every week I hope to show my girls the importance of making meals from scratch and that food is for enjoyment, not just filling your stomach.
So this week being Thanksgiving week I will be doing a lot slow cooking and I am so happy about it. I urge you all, though I am certainly preaching to the choir, to start cooking slowly just once day a week. Connect with your food, you’ll enjoy it so much more.