Savoring Kentucky

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Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

Time Cooks All Things

Assertion against the mainstream premium placed on quick-and-easy cooking and fast eating:

Most of us could benefit from more time cooking and eating.

Those benefits could include a richer life, an increased sense of being present for our lives, more pleasure in being alive, and more health.

Nature takes its time, whether it's ripening baby plums or growing the root systems that will sustain asparagus beds for 50 years. When we expect to thrive on "food" from drive-through windows, eaten between obligations and with no circle of dear ones to make us feel at home, cherished and happy, we expect something unnatural. Something impossible.

Sometimes preparing food can take a long time that does not take much of your time. I am particularly fond of foods that require soaking or simmering overnight, or even longer. Having foods at work in the kitchen while I am at work or play raises my happiness level all by itself.

Two great examples: chicken stock, made from any available Elmwood Stock Farm organic, pastured chicken bones, or from their stock-making packs, simmered for 24 hours with nothing more than a small glug of cider vinegar, and nuts that are soaked for eight hours or so, and then crisped overnight in a 150 degree oven.

Sponsors included in this post: Elmwood Stock Farm.

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