Sunday, June 27, 2010
Welcome To My Kitchen
After what seems like way too long a time, I'm finally taking my first steps into the realm of Blogworld. I've decided to document what goes on in my Real Life Kitchen, not because those things are fancy, frilly, or particularly fabulous. What I intend to show by opening this window into my world is that growing, gathering, and preparing wholesome delicious food is not a difficult task, but rather a gratifying and worthwhile exercise in living life in a way that's just a wee bit healthier for us and for our planet. I don't intend to be preachy and I'll certainly never profess that everything that we prepare in Real Life Kitchen is "health food", whatever that is. Rather, you'll see just how one family has chosen to put the brakes on eating obviously unhealthy mass produced over-processed products that can barely be considered real food. We've decided to eat mostly foods that we grow ourselves or obtain from local farms and farmers markets. Seeing where your food comes from and meeting the folks that produce that food really does connect you with your food in a way that just running to the supermarket for groceries or zipping through a drive-through window for a quick cheap bite to eat could ever do. When that human-to-food connection is established we tend to approach each meal with more respect and reverence, and that generally results in a more enjoyable and complete eating experience. We here in Real Life Kitchen have found that since adopting these new habits we not only gain nourishment for our bodies when we eat the meals that we prepare, but we also nourish our souls by taking a real interest in where those meals come from. Perhaps you'll be inspired to change your own routine by what you see and read here or, maybe, you'll just enjoy watching what we do. Either way, thanks for checking in from time to time and please feel free to leave comments, ask questions, or come by and share a meal with us sometime here at Real Life Kitchen. There's usually something cooking.