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Food From Scratch: On Craftiness in the Kitchen

Apr 19, 2010

by Cathy Erway

Etsy.com handmade and vintage goods

Cathy_bio.jpgCathy Erway writes the blog Not Eating Out in New York and the recently published memoir The Art of Eating In: How I Learned to Stop Spending and Love the Stove. She has written about food, green living and agriculture for The Huffington Post, Saveur and Edible Brooklyn and hosts the weekly podcast, Let’s Eat In on Heritage Radio Network. Her next book project will incorporate urban gardening as well as cooking. She lives in Brooklyn, NY.

“Consuming Less, Eating More” is the tagline I chose when I launched my blog, Not Eating Out in New York. It was an innocuous, hardly life-changing idea at first: to only eat home-cooked food for an extended period of time. Over the next two years, I declined restaurant invitations and went without take-out deliveries and eaten-out delights. But while I was eating, okay, probably “more” than before since there is no end to seconds, especially at potlucks and parties, a better way to put it might have been, “consuming less, learning more.”

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Urban Picnic Roll-Up by NstarStudio, Vintage Fabric Insulated Lunch Bag by JulieMeyer

As you probably know, there is a lot more to making something than the end product. The creative process is filled with personal revelations and a rewarding series of milestones. One of the first breakthroughs was bread. Made with live, active yeast, which generates amino acids when they ferment, giving your bread that tangy, satisfying flavor and hardy nutrition not found in quickbreads like banana loaf and cake. Then it was ice cream, pint after pint of creamy, custardy homemade flavors involving everything from coffee to fresh corn. Before, I might have tried to find the easiest path to dinner. But cooking became a gateway to understanding basic, natural sciences that was so fascinating — and delicious.

 A home-cooked meal is often a healthier one, a much cheaper one, and one that involves far less waste than take-out. These three benefits proved themselves time and again as I cooked my way to a greater food awareness. About two months into my nightly cooking ritual I began wondering what happened to all the trash. The stuff I’d throw out — a produce bag, peels of garlic — barely piled up enough to take out the garbage in a week. Beforehand, one delivery order of tacos and chips from the place (admittedly just on the corner) would fill it to the rim in one pop. Bringing my bagged lunch to work, I’d often leave the office with the wastebasket beneath my desk completely empty, save for a Kleenex or two. Weighing the differences in waste between individually wrapped, packaged, one-person meals and that of bulk ingredients designed to make many found in my kitchen brought me to an unforeseen eco-benefit of eating in.

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Four Canary Napkins by flytrap,Enamelware Bowls – Set of 3 from SwearToMod

Because whole, fresh foods were often the quickest and easiest to prepare, a healthier diet I’d consume by default. A snack of raw carrots or a single roasted beet was common. Pastas with quickly sauteed vegetables like summer squash and a clove of garlic, too; and I didn’t feel the need to heap them with butter and oil like you’d see at most restaurants. Instead, my palate was conditioned toward less rich, less sweet, and less salty over time. It’s a good thing, for sure. So is being more in control of my food and where it was coming from, having to shop for it raw myself. Ingredients are everything, and taking a closer look at these has led me on a path of furthering the local, sustainable, good food movement as much as I can. Once you begin to educate yourself about what you’re cooking with — not to mention, feel, taste and see the differences in various types — there’s really no turning back to industrial agriculture’s monoculture-cloned produce and meats. DaVinci didn’t use tempera paints.

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Nutty Black Walnut Bowl by makye7, Handmade Salt Pig by DarriellesClayArt

What was even more interesting (and unexpected) was learning other sides of the people around me (and, eventually, about myself). Unlike some trades, cooking can be done in groups, and working together can be like a contact sport, or an effortlessly choreographed dance. There are elements of danger — flames and heat to name some — and there’s a definite goal of getting a meal together and on the table. For the sole reason that I was going to have to figure out ways to socialize over food, and that meant home-cooked kinds only, I threw more picnics, potlucks and dinners — both casual and elaborate — outside of restaurant walls. I also joined supper clubs and formed my own, and hosted and participated in more amateur cook-offs than anyone should stomach. My friends who I’ve met at these experiences remain my closest, and knowing how they handle food is an eerily intimate knowledge because it reflects, as the Chinese proverb goes, their life.

The discoveries go on. I don’t think any of this is unusual for anyone who’s taken up a craft that they want to make their own. If it was sewing or stamp-making then unique rites of passage would occur over the learning curve, but the fact that you’re in it to do something active, rather than passively buying our needs and wants, remains the same. And that activity is how we grow. We don’t even necessarily have to love eating to enjoy cooking (but still, everyone’s got to eat) or love scarves to get something worthwhile out of knitting. Consuming more, you just don’t know what you’re missing.

Here’s a mouth-watering recipe that will inspire you to eat in:

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Breadcrumb-Crusted Zucchini with Rainbow Chard
(Makes 2-3 servings)

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1 large zucchini, sliced lengthwise about 1/2″ thick
1/2 cup fresh breadcrumbs
About 8 large rainbow chard leaves, coarsely chopped
1 clove garlic, sliced or chopped
1-2 teaspoons finely chopped sundried tomatoes
1 teaspoon capers, coarsely chopped
1 teaspoon fresh thyme, coarsely chopped
2 tablespoons extra-virgin olive oil
1/4 teaspoon (or so) salt
Black pepper to taste

In a wide bowl or plate, combine the breadcrumbs, salt, pepper and thyme. Pat firmly onto sliced zucchini on each side. Heat oil in a heavy-bottomed skillet. Place zucchini down carefully and quickly to retain as many breadcrumbs as possible on the bottom side. Pat some more breadcrumbs on the top side if it lost too many in the process and flip after about 1 minute of cooking, or until lightly browned on the bottom. Cook another minute or two on the other side, remove carefully with tongs and set aside.

Turn off heat if pan is thick enough on the bottom to retain heat and wipe skillet clean with a paper towel. Add the chard and garlic and let wilt, stirring, for about 2 minutes (adding a little more olive oil if it begins to slightly burn). Divide equally among serving plates. Add the remaining breadcrumbs to the skillet and toast, over medium heat, for 1-2 minutes or until slightly darker in color. Top chard with the zucchini, and sprinkle with the breadcrumbs, sundried tomatoes and capers. Serve immediately.

 

Salivating? Check out more recipes on Cathy’s blog here. To learn more about her two-year-long eating-in journey, be sure to check out her memoir, The Art of Eating In.

Earth Tones Series | More Recipes | How-Tuesday Projects

Urban Picnic Roll-up
Urban Picnic Roll-up
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Insulated Lunch Bag - Vintage Fabric
Insulated Lunch Bag - Vintage Fabric
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Lets Eat - 5 Pack Gocco Screen-Printed Dinner Invitations
Lets Eat - 5 Pack Gocco Screen-Printed Dinner Invitations
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Enamelware Bowls-- set of 3
Enamelware Bowls-- set of 3
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Nutty Black Walnut - Bowl
Nutty Black Walnut - Bowl
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There's a Royal Blue pig in my kitchen. Salt Pig  Handmade stoneware pottery
There's a Royal Blue pig in my kitchen. Salt Pig Handmade stoneware pottery
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Magnetic Spice Rack for Compact Living (set of 12, 4 oz jars)
Magnetic Spice Rack for Compact Living (set of 12, 4 oz jars)
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Industrial Copper Pipe Candle Holder Candelabra
Industrial Copper Pipe Candle Holder Candelabra
$89.00 USD
Flatware Pouch - Alexander Henry- Apples and Pears
Flatware Pouch - Alexander Henry- Apples and Pears
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Stoneware Compost Pail, Red Hot Chili Pepper Design
Stoneware Compost Pail, Red Hot Chili Pepper Design
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ReUsable Snack Sack - Amy Butler's Paradise Garden - Medium - Be Eco-Friendly
ReUsable Snack Sack - Amy Butler's Paradise Garden - Medium - Be Eco-Friendly
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Brown  and Off White Modern Sunflower Embroidery Table Runner
Brown and Off White Modern Sunflower Embroidery Table Runner
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94 comments

  • moonstr

    moonstr said 6 years ago

    wonderful article!

  • ebrukSupplies

    ebrukSupplies said 6 years ago

    Great info,thank you

  • gufobardo

    gufobardo said 6 years ago

    I have had now my dinner and this morning I bought glasses and dishes...this article if perfect for me!

  • laurelinsailor

    laurelinsailor said 6 years ago

    Oh that looks yummy!

  • SusanFaye

    SusanFaye said 6 years ago

    Home-grown, and home-cooked---you just can't beat it! Thanks for the great ideas and recipes...

  • Ayca

    Ayca said 6 years ago

    Great article!

  • kissadesign

    kissadesign said 6 years ago

    Yum! Really important topic to consider. It is way too easy to buy something premade...

  • paramountvintage

    paramountvintage said 6 years ago

    ahhh, i love cooking and i love this article! the enamel bowls would add color and personality to any kitchen!

  • eringopaint

    eringopaint said 6 years ago

    Great article! I whole-heartedly agree. I used to cook purely just to eat with no real enjoyment in the process. After a diagnosis of celiac disease I had to re-think everything I ate, and cook most meals from scratch. And, I learned to bake, which has brought great joy to my family... and my 4 yr old daughter loves to help. I now love cooking, and now find it another creative outlet!

  • jewelrybyjackie

    jewelrybyjackie said 6 years ago

    I am a cooking / banking from scratch fiend! I love creating something delicious and appealing from simple natural ingredients. The end result is so rewarding and the amount of waste is vastly less than take-away.

  • ModernMetalJewelry

    ModernMetalJewelry said 6 years ago

    Loved the article!

  • 6catsart

    6catsart said 6 years ago

    Wow what a great journey you have been on. I have recently started making more of what I eat from ingredients rather than buying it premade. After some practice I can now make a reasonable cream pasta sauce!

  • elemegibere

    elemegibere said 6 years ago

    Wonderful!

  • lovelygifts

    lovelygifts said 6 years ago

    Great article. That recipe looks good!

  • bedbuggs

    bedbuggs said 6 years ago

    Love the Article, and the Urban Pinic Roll Up!

  • mazedasastoat

    mazedasastoat said 6 years ago

    It's so sad that an entire generation is having to learn the joys & benefits of home cooking from books & websites after being brought up on take outs & convenience foods. In my day, we learned from our mothers & were expected to help out in the kitchen as soon as we were tall enough to reach, so cooking as a social pastime is nothing new to anyone over a certain age. :-)

  • ecozuzu

    ecozuzu said 6 years ago

    the foodie in me loves this article. :) great job!

  • StarRedesigns

    StarRedesigns said 6 years ago

    Great article!!

  • AdultIndulgences

    AdultIndulgences said 6 years ago

    As one of Etsy's few custom spice blenders, I love seeing articles like this!!! I would love to see an article about spice mixing, spices, etc. Many of the sellers I'm sure would love to participate in this. I would!

  • BeelightfulCreations

    BeelightfulCreations said 6 years ago

    A great new (to me) recipe for zucchini - yay! What a wonderful parallel Cathy draws between crafting and cooking - makes sense.

  • retiro

    retiro said 6 years ago

    Great article! Love the way the magnetic spice rack has a honeycomb effect!

  • seragun

    seragun said 6 years ago

    Great article,thanks

  • papercutworks

    papercutworks said 6 years ago

    I love your book's cover! Very clever. We started growing our own veggies this year & can't wait for our first home grown & home cooked meal.

  • CarryTheWord

    CarryTheWord said 6 years ago

    love it!

  • lynncyrart

    lynncyrart said 6 years ago

    I love to cook and definitely consider myself a foodie. I really enjoyed this article, and that recipe sounds so yummy!!

  • kristimcmurry

    kristimcmurry said 6 years ago

    I looooove cooking! I haven't given up eating out, although I am seriously considering it. I love coming up with my own little recipes...although I rarely remember them for later :)

  • kathyjohnson3

    kathyjohnson3 said 6 years ago

    I love cooking and can't wait to try the recipe!! Thank-you for the article!

  • CositasSeriasVintage

    CositasSeriasVintage said 6 years ago

    Loving the wooden bowl. A lot of great items here for my new kitchen!

  • OhOhMary

    OhOhMary said 6 years ago

    Thanks for the great recipe! I've got most of this in my garden but can always use some culinary inspiration.

  • MelroseFields

    MelroseFields said 6 years ago

    I need to pick up that book and learn how to love my stove!

  • SewnNatural

    SewnNatural said 6 years ago

    Since the birth of our daughter, and our switch to eating all local and organic, we've by default started to do what you so eloquently wrote about - eating from scratch at home. As I write this, there's a homemade (so easy!) whole grain pizza dough rising. It's not only healthier, as you write, but more delicious, and... very family-friendly. I'm able to teach my daughter that each meal or food is composed of over real foods, and she is learning how to be involved in preparing that food. I hope that brings her respect for growing/cultivating of foods and also for the process of preparing and eating it. THank you for this very inspiring article!

  • craftpile

    craftpile said 6 years ago

    Breadcrumb-Crusted Zucchini with Rainbow Chard...yum!!! Great article and love the gallery choices :)

  • vintagemaison

    vintagemaison said 6 years ago

    Great recipe! Love your stove, love your kitchen - how about some vintage kitchenalia too - great for recycling, does the job and looks fab.

  • pinkytoeclothing

    pinkytoeclothing said 6 years ago

    What a great article and wonderful items to accompany it! Can't wait to check out the blog and book!

  • BambuEarth

    BambuEarth said 6 years ago

    What a great article! Thanks so much for sharing! I have a blog entry where I have been going "newless" all year long. It reminds me a lot of what you've done! Since Jan first I have refrained from buying anything new.. (excluding toiletries and food of course). It's been hard, but worth it and I've learned so much already! You can tune in on my blog if you like! bambuearth.blogspot.com

  • brianarose

    brianarose said 6 years ago

    Oh my gosh, I SUCK at cooking! Time to learn! Baaaah!

  • LuRuUniques

    LuRuUniques said 6 years ago

    I really don't like cooking, but I do cooks because I love to Eat and have pretty and useful things in my kitchen.. Love the enamel bowls. Great article

  • BlackStar

    BlackStar said 6 years ago

    Wonderful article! We hardly ever go out to eat- by choice. I'll have to try this recipe when we start to harvest our zukes and chard.

  • GreenRoomStudios

    GreenRoomStudios said 6 years ago

    It's strange to me that so many people don't cook "from scratch". I love to cook at home and love to eat, and I've found that while it's fun to go out once in a while for special occasions, my husband and I tend to prefer the food we make, from scratch, over restaurant food or convienience food any day of the week! My husband and I share a deep love of cooking and of food that, I believe, makes our relationship that much stronger. Prepackaged food is easy and convienient, but seriously lacks what I'm looking for in a meal... enjoyment of the process. I can't imagine NOT baking my own bread, or rolling out my own pasta, or making my own applesauce (having that with pork chops tonight! Yum!) it would take the excitement out of eating for me.

  • polkadotmagpie

    polkadotmagpie said 6 years ago

    Wow, someone else is at the stove besides me! lol My veggie garden is in the works...even bigger than last year. Checking out your blog. Thanks Cathy! Dinner for 7 tonight. :-D

  • astarteearthart

    astarteearthart said 6 years ago

    OMG I can't go two weeks without eating "something" out, even if it's just french fries!

  • funkeyfinds

    funkeyfinds said 6 years ago

    oh what a great post! I am all about the new food revolution of eating slow food. thanks for sharing.

  • rarebeasts

    rarebeasts said 6 years ago

    Great foodie ideas, like em.

  • urbanheirlooms

    urbanheirlooms said 6 years ago

    That zucchini looks delicious! I have very little time or energy to cook since I started my shop here, and how I do miss cooking. That recipe reminds me you can do so much more with zucchini than just roasting. Thanks for the wonderful food articles. Keep 'em comin'!

  • OwlNaturals

    OwlNaturals said 6 years ago

    Fabulous idea for all that zucchini that I will have in a few months. Zucchini grows like a weed in OH!

  • NeedSomeBling

    NeedSomeBling said 6 years ago

    I noticed that when I started eating more natural foods that I couldn't hardly stand the taste of processed foods.

  • accentonvintage

    accentonvintage said 6 years ago

    Thanks for the recipe! Great way to use chard!

  • DarriellesClayArt

    DarriellesClayArt said 6 years ago

    Yum!! That made me want to go to the kitchen and cook!. Yikes!! Me cook, no way!!. Very nicely done!!

  • Mattie714

    Mattie714 said 6 years ago

    I've always loved to cook and since I've become a stay-at-home-mom, I've started cooking more and more... at least 6 days a week. With fresh ingredients and local ones as well. I love it and your article! It's so inspiring!

  • FloweryDeer

    FloweryDeer said 6 years ago

    Lovely Thanks!

  • SimpleJoysPaperie

    SimpleJoysPaperie said 6 years ago

    Such an interesting article. We eat out very little (maybe once every few months) and a good amount of the foods we cook at home are from our vegetable garden, either fresh or canned or frozen from the previous season. Thank you for sharing the recipe ~ sounds delicious!

  • girltuesdayjewelry

    girltuesdayjewelry said 6 years ago

    That recipe looks SO-O GOOD! I will have to make it and I don't really cook so that's saying a lot!

  • pogoshop

    pogoshop said 6 years ago

    I love this story, Cathy. I'm going to try your gorgeous zucchini tomorrow. I think we're on a great roll with the move toward simple, healthy fresh foods and the finding pleasure in the preparation . Thanks for sharing your experience.

  • LulaMatilda

    LulaMatilda said 6 years ago

    Really wonderful article! Very inspiring. Love all the items to create a beautiful table with, too.

  • LivelyHood

    LivelyHood said 6 years ago

    This is a wonderful and fulfilling article about food. Thanks for sharing your passion, Cathy!! A full pantry is top on my list of personal gratification! Cooking healthy nutrition foods is another! Your message is a good one!

  • artofjane

    artofjane said 6 years ago

    This is such an interesting article and so are all the comments! I'm from a family of good cooks and a younger brother who is a chef, so food is a big deal. I thought mazedasastoat's thread about how cooking from scratch and it being a family affair for a "certain" age group was very interesting. And true. It's good that so many people are coming back to it.

  • SashaTierney

    SashaTierney said 6 years ago

    My husband and I cook the majority of our meals and I almost always bring my lunch to work - even though it can sometimes mean hauling 3-4 pieces of tupperware depending on how many components there are or afternoon snack... But the beauty is, regardless of how many pieces of tupperware I bring, they all come home with me to be re-used. On the rare occasion that I buy my lunch, I am always horrified afterwards by the waste. I commend anyone who regularly brings their lunch to work.

  • lauraprentice

    lauraprentice said 6 years ago

    I live in Chicago and there are so many incredible restuarants, it's so tempting to eat out every meal... unfortunately I do most eating at home because i can't afford it!

  • JeansVintageCloset

    JeansVintageCloset said 6 years ago

    Really looks tempting, learning how to care for your best nutrition needs, then preparing better meals, conserving energy is fun, You have your own special cravings. My aunt could cook many wondefull dishes, Reward is at meal time when good friends gather to share with you kitchen magic, well deserved culinary arts, delights

  • dahliadesigns

    dahliadesigns said 6 years ago

    What a good point! I rarely think about how wasteful eating out is. And the sad part is that you don't even realize how much waste is produced in the process of making your take-out food! Anyone who's ever worked in a restaurant probably knows what I'm talking about...

  • AZCreativeStudio

    AZCreativeStudio said 6 years ago

    The Breadcrumb-Crusted Zucchini with Rainbow Chard is amazing! Also, I added the blog to my favorites!

  • MegsCookieJar

    MegsCookieJar said 6 years ago

    Love this recipe. Great article!

  • mich477

    mich477 said 6 years ago

    I love reading about food!! thanks for the great article!

  • mich477

    mich477 said 6 years ago

    I love reading about food!! thanks for the great article!!

  • pasin

    pasin said 6 years ago

    Great article thanks

  • LittleWrenPottery

    LittleWrenPottery said 6 years ago

    Great post, I love cooking at home. Its much more fulfilling eating a meal you've eaten yourself and like you say you know exactly whats in it.

  • 2treasurehunt

    2treasurehunt said 6 years ago

    Great Article, we love eating at home using home grown herbs.

  • Panterina

    Panterina said 6 years ago

    Yummy! enjoyed reading your culinary article!I'm tempted to try out your recipe this week :-)

  • OhMafelt

    OhMafelt said 6 years ago

    Great info, next step: grow your own food. Zucchinis are easy...thanks for the recipe.

  • somsstudiosupplies

    somsstudiosupplies said 6 years ago

    Yum!! My DH and I eat in 6 days a week, so I am constantly in search of new recipes to shake things up. This Breadcrumb-Crusted Zucchini with Rainbow Chard recipe seems so easy to prepare and looks delicious!! Off to try!

  • gertuine

    gertuine said 6 years ago

    I have to wonder if reading one of these books would convert me to someone more amenable to cooking. I cook more than I eat out by far, carrying my lunch to work every day and generally only eating out 1-2 times on weekends, but cooking meals has never been a joy for me. On the other hand, perhaps because of a childhood spent helping my parents prepare for much anticipated, evening, winter get-togethers, I enjoy preparing dessert-like or finger foods. These, of course, are not suitable for mealtime, but if only I could get that interested in making "regular" food. Sigh. I would definitely like the idea of growing my own food (as OhMafelt mentioned), but really want to do some research first.

  • pamwares

    pamwares said 6 years ago

    Love the blog. Good yummy food. Like many people I try to eat as much as I can at home to save money and because I enjoy cooking. We are also growing a garden and on the verge of getting chickens. Next step is to eat an entire month on non-processed foods. wish me luck!

  • LeeBell

    LeeBell said 6 years ago

    I really enjoyed this article... I'm trying to not eat out as much and eat healthier. Love the recipe! Been trying to find new ways to so zucchini and squash. Thank you for writing this. : )

  • sculptedlight

    sculptedlight said 6 years ago

    mmmm...gonna try this tonight!

  • thaiamuletluckbuddha

    thaiamuletluckbuddha said 6 years ago

    Yesss....Love them All

  • TrendySeasons

    TrendySeasons said 6 years ago

    Eating a home cooked meal helps center you and your family....

  • thaiamuletluckbuddha

    thaiamuletluckbuddha said 6 years ago

    Great Article

  • wristcandycreations

    wristcandycreations said 6 years ago

    Fabulously inspiring article!

  • shopgoodgrace

    shopgoodgrace said 6 years ago

    It's so true about the waste when you order carry-out. It feels like we are constantly on the run with 3 boys, and it seems so easy to just swing through the drive through -- honestly, I do it far to often. I'm inspired to make a more purposeful effort to "eat in" -- and invariably, eat a bit healthier. (...off to plan dinner.) Thank you for sharing. I'm putting this book on the "to buy" list. :)

  • dizzydaydreamer

    dizzydaydreamer said 6 years ago

    yummy looking recipe....

  • recycledwares

    recycledwares said 6 years ago

    you hit it right on the button, less waste, more nutritious, less expensive and you can add or take away the ingredients you don't want to eat, like salt and sugar. it sounds so inviting. I eat out 3-4 times a week for convenience, but i might have to change that.

  • jargonhead

    jargonhead said 6 years ago

    Great article! Cooking is so vastly underrated these days! If you just think about the paradigm shift in cooking shows and books alone...There is so much more content out there about eating out and less about cooking, especially from scratch...

  • AvianInspirations

    AvianInspirations said 6 years ago

    Wow, Cathy has some fantastic recipes on her blog. Between gardening, recycling, composting, and cooking at home, I too enjoy how little trash I throw away these days. It's a lovely, tangible way to see the direct impact of one's eco-friendly choices.

  • HillTribeCulture

    HillTribeCulture said 6 years ago

    Good Idea Thank You.

  • HillTribeCulture

    HillTribeCulture said 6 years ago

    Good Idea Thank You.

  • pasin

    pasin said 6 years ago

    great article

  • ClementinesJewelry

    ClementinesJewelry said 6 years ago

    Great idea!

  • ArtisticIntentions

    ArtisticIntentions said 6 years ago

    Great stuff here!!

  • NstarStudio

    NstarStudio said 6 years ago

    as much time as we spend on so many other important and necessary things in daily lives, it amazes me that too many put food on a bottom priority. Food not only nourishes us for the moment, but it makes memories, creates traditions, brings people together and provides an encyclopedia of knowledge for ourselves, our environment and our company. Great article!

  • gipsieee

    gipsieee said 6 years ago

    Your points about food are fabulous and dead on, but I feel obligated to correct you about the paints. Leonardo da Vinci did use tempera paints. Egg tempera and oils were the two main paints of his era and he used both, frequently in the same painting.

  • Iammie

    Iammie said 6 years ago

    Love this article.

  • bungaloe

    bungaloe said 6 years ago

    i love cooking and i love eggplant, i'm surprised the breadcrumbs stuck, i have to try that.

  • breations

    breations said 6 years ago

    I love cooking and the recipe sounds great!

  • irmaharoon

    Irma Haroon from IrmaDesign said 3 years ago

    wow, yumm

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