"Do your duty and a little more and the future will take cares of itself." - Andrew CarnegieIt only takes a quick Google search on the interwebs to come up with a multitude of issues surrounding food and well-being.
Food insecurity. Poor nutrition. Food-Related Health Issues.
Each of these items are real challenges to be dealt with and this week, Cook the Book Fridays is paying homage to Food Revolution Day. I've come out of school hibernation to join in.
Here is what Mardi of Eat, Live, Travel, Write has to say:
"Over the past three years, those of us who were working through Around my French Table did our bit by participating virtually in Food Revolution Day – a day of global action created by Jamie Oliver and the Jamie Oliver Food Foundation to engage and inspire people of all ages to learn about food and how to cook it. This year, the main goal is to get everyone, everywhere to join Jamie’s revolution– together we can make a big difference and can change our food system for the better!
As a Food Revolution Ambassador for Canada, my job is not only to host events on, and leading up to, Food Revolution Day but to encourage others to as well. As many people are perhaps not able to do an “in person” event, I thought it might be fun to get some global participation with the Cook the Book Fridays crew taking part virtually, just like we did in 2013, 2014, and 2015).
This year, the theme is #FeedtheFuture and Jamie’s put together what he’s calling a starter Pack of recipes (available in UK and US measures) – ten delicious, nutritionally balanced recipes, each covering a different skill and technique that can give anyone the confidence to cook good, real, healthy meals for themselves and their families, for now and the future. Jamie has spoken about the idea of ten recipes to save your life since his TED talk in 2010.
For Cook the Book Fridays on Friday May 20th 2016, we’re all going to be cooking the dish we’ve deemed a “must know” starter French recipe – QUICHE! David’s recipe for Ham, Blue Cheese and Pear quiche (p 155) includes a pastry crust recipe – something that really should be in everyone’s repertoire whether they are French or not!"
When I joined my first cooking group in 2010, one of my goals was to be able to provide better food options for my family. One of the techniques that came up over and over during those first few years were tarts and quiches - of which a pastry crust is a critical element.
The thing that I came to appreciate the most about this medium was its flexibility. The crust could be made ahead of time and frozen or refrigerate. It could be shaped or not shaped. The fillings could be sweet or savory. Could it be served at breakfast, lunch or dinner? Absolutely. Some recipes could be made ahead of time and some could be assembled at the last minute. The final product could stand alone or be served with a simple accompaniment to round out the meal.
This week's Food Revolution themed Cook the Book Fridays Ham, Pear and Blue Cheese Quiche selection was a perfect example of this. I made the cornmeal crust on Sunday. Filled and baked the quiche on Thursday night. Came home from work Friday, let the quiche come to room temperature, threw together a simple salad and called everyone in to dinner.
I didn't have to spend an hour over the stove after a long day at work. There was no argument over what to make for dinner. We were spared the Friday night dinner restaurant crowds. We were partaking in a healthier option than if I had caved in and ordered a pizza and wings. Last but not least, we were able to sit down as a family and spend a half an hour over the dinner table - without distractions - and download the days events.
If only the rest of my life was so forgiving.
In other news, Runner Girl made it through graduation. I know that many of you were around when the parental angst of having a college child weighed heavy on my mind. I survived. She survived. Thank you all for your kind words of encouragement during those years. We are looking forward to whatever may come next...
This post participates in Cook the Book Fridays - an online cooking group that is currently making its way through David Lebovitz's My Paris Kitchen. We just started cooking our way through this book, so there is plenty of time to pick up a copy and start cooking along...