Reflecting, Hatching, And Course Correcting In My 2012 Kitchen
There is an excitement for me about the Winter Solstice followed closely by the passing of an old year and the coming of a new one that compels me to reflect on life, hatch a new plan or two, and correct course, if needed.
I don’t limit my reflecting, hatching, and course correcting to the New Year, but it is the flagship time of the year to do so. Humanity has been making promises and pronouncing resolutions since the Ancient Babylonian and Roman times.
According to my informal poll most of my family and friends are not setting any goals for 2012. That’s a Scooby Doo “huh?” moment for me.
C.S. Lewis said “The future is something which everyone reaches at the rate of sixty minutes an hour whatever he does, whoever he is.”
When I get there I’d rather end up somewhere I want to be. Resolutions help me focus on that end.
My goals are simple this year and, yes, most are reflective of my passion for being in the kitchen:
- Add more beauty, fiber, nutrients, and antioxidants to my meals by taking a deeper dive into the world of vegetable cookery. And perhaps elevate the status of the simple, yet delightful, and often ignored carrot in the process. (Yes, I really like carrots.)
- Make use of my very large yard to grow more of my own food. Along with this pray for rain. Texas suffered the worst drought in recorded history in 2011.
- Waste less food. It’s estimated that Americans waste 25% of the food they bring into their homes. My percentage is not that high, but I’d like it be 0%.
- Eat out less. It is more fun, nutritious, delicious, and less expensive to eat at home.
- Reduce my carbon footprint by remembering to use the reusable grocery bags I ALWAYS have in my car and ALWAYS forget to take into the store.
- Exercise regularly. This will help me have more energy to accomplish the above. I have a head start on this one. I joined a gym in December and have a standing weekly appointment with a trainer.
There is no fear of failure here. Even if I don’t achieve everything on my list to the degree I envision I’ll have fun working towards it.
And if not, I’ll reflect, hatch, and course correct as needed.
(Just to keep me motivated - below is a beautiful plate of cheese ravioli with roasted corn, tomato, and basil.)
