It just happens that a lenten Friday Fish and St. Patrick’s occur on the same day this year. This is no lie: if you live in Chicago (and several surrounding areas) and are Catholic, you have special dispensation from the archbishop to eat corned beef instead of fish:
Ours is a merciful God. Chicagoland Catholics may enjoy the traditional corned beef and cabbage this Friday, despite the church’s practice of avoiding meat on Fridays during Lent. Cardinal Blase Cupich, leader of the Archdiocese of Chicago, has granted a dispensation. So have the bishops of the Joliet, Rockford and Gary dioceses.
Despite the fact that I’m a vegetable-crazy person, I often forget to put up a post for Meatless Mondays. I nearly always eat vegetables with eggs or, more often with egg whites, (the dogs get the yolks) for breakfast…
Above: Sauté spinach a minute or two in a teaspoon or two olive oil in a small, nonstick skillet with a little red onion or shallot, crack egg whites only (2-3) evenly on top, season with salt and pepper, and cover, cooking until whites are opaque. Garnish with salsa.
…but rarely write a recipe or post as the meals seem so simple–like the egg white and spinach omelet above.
Here are a few I have written and posted:
I make it nearly a practice to not google or check a cookbook when I first dream up a new recipe. Sometimes the dish-thought has been perking around in my brain or heart for a while; other times it’s a new idea encouraged by time or need. (Say Saint Patrick’s Day is coming up, for instance; I’m probably thinking about Irish food and that will not be corned and cabbage, I can promise you. Or, it’s Lent, like now, and I’m fishing around for fish.) But afterward, when the recipe’s a PDF or the post is written, I sometimes will search for information on my meal and almost always for additional links to help my cook-readers. (Like where to buy native wild rice or another way to cook beans.)
It’s one of the biggest challenges and conundrums of my cooking, blogging, writing, and teaching life. Folks are so very interested in food, love to chat about it, are crazy about eating, and seem to know lots about ingredients and technique (Food Network and “Top Chef”, I guess). But somehow they often have an awesome amount of trouble getting into the kitchen and actually cooking. There are myriad reasons and I needn’t name them.
I grew up with a dad who was born in 1907 out on a Mount Herman farm an hour and a half north of New Orleans. You didn’t have to live right in the city proper to be steeped in its deep, full, and varied food culture. His family was champion at cooking and eating together. And whatever was available just might be on that stove. Insert turn of the century poor farm folk imagination here.
Despite devoting the lion’s share of my time to cooking, even I sometimes just have to throw something in the slow cooker, pray for success, and run. A couple of fairly recent keepers in that category are: