I have an idea. (Or 3) I’m interested to hear your feedback.
You’ve heard of Julie/Julia project? Julie Powell cooked every recipe in Julia Child’s “Mastering the Art of French Cooking” book. Every recipe. She did it in a year. She’s much braver than I am, and I refuse to eat sweetbreads. Because…pancreas…eeeeew. Or liver. Because liver = filter and when you eat a filter, you’re eating the stuff that was BAD to begin with, that the body of that animal didn’t even want to digest. And something I heard once but cannot confirm about boiling liver making urine and GAG!
My less noble cause is that I want to try everything in the produce department at my grocery store. I realize that it’s a changing canvas, but I thought if I went through now and wrote everything down that they have now, I could work my way through all of that, then when I finish, I’ll go through again and pick up items that weren’t in season before, lather, rinse, repeat, until I’ve tried everything.
That’s the gist of it. Although some other things to consider:
- I don’t intend to try organic cucumbers and regular cucumbers, just one or the other. Or maybe that’s another experiment – does organic taste better or is it just more expensive?
- I’m not suggesting that I need separate dishes for everything, nor am I suggesting that the item in question would always be the main focus of the dish. I mean, habanero peppers…I could make something with them in it, but a person does not generally ask for a side of habanero peppers.
- I’m not saying that once I eat spinach I won’t eat spinach again until the list is exhausted.
- I don’t know how long a timeline this should be. A year? That gives me all 4 seasons…but what if I miss something? 2 years? No timeline, just until I’m done? However long it takes dedicating at least one or two days a week to depleting the list? Would it depend on the length of the list?
That’s great, Kristine, but what’s the frickin’ point?
- To eat better – I’ll be making stuff from scratch that I might not have normally done.
- To better my cooking skills – I hope.
- To expand my horizons – I’ve never even had Brussel Sprouts.
I thought you had 3 ideas?
Idea 2 – organic vs. regular produce smackdown.
Idea 3 – chronicle the side of beef cooking…except, we’re like half done with that, so I might bring this back up again when/if we buy the pig.
Why are they all cooking ideas?
I don't know.
HAHAHAHAHA, what was Clint's reaction?
Me:So, I was thinking I might want to do an experiment...
Him:What kind of experiment? [Squinty un-trusting look.]
Me:I want to try everything in the produce department.
Me: Maybe I didn't explain it well. It's not like you would eat a side of habanero peppers or anything, I would make something that has them as an ingredient and that would count as having tasted them.
Him: [Silent stare as he pretends to watch TV and maybe me and my idea will just vanish into thin air]...I don't think I like this experiment.
Me: Why not?
Him:You know I don't like all those vegetables and stuff.
Me: What if prickly pear cactus is your favorite food and you just don't know it because you haven't tried it before?