Right now I am in the city, nose in the computer trying to pump out the last few days of my curriculum left to develop as well as apply for funding like a crazy woman.
The funny part is I am currently developing the goal for Day 10, “What do they eat? Familiarizing VALE youth with the idea that cooking is a creative art that is culturally influenced.”(nutrition comes later)
Now, all of my family and friends know VERY well that they are not allowed to talk to me about food. That is my singular, number one rule about communicating with me: You are NOT allowed to talk to me about food. On my canned tuna fish and dried alpaca meat diet where canned chicken is a treat I really don’t want to hear about your lovely three course dinner or pad tai restaurant-served-lunch, it is torturous for this food snob.
So, you can imagine the pain inflicted as I munch on raw green beans and look up recipes for food I want to teach my kids how to make with the ingredients we have access to. Looking up traditional Turkish dishes, I come across baklava (yeah, we aren’t getting our hands on filo dough anytime soon). Can you believe my mouth even waters for Russian-made borsch? Then, the clincher… guess what Japanese websites want me to teach my kids? “EASY SUSHI RECIPES” “5 STEP SUSHI RICE” “MAKE BASIC SUSHI AT HOME”. I can just feel the fresh buttery yellowtail sushi nigiri melt on my tongue.
Maybe I need a beach day with some ceviche…
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