Despite having a life-long love of technology, I am in love with the rustic. I remember as a kid watching the New Yankee Workshop with my Dad and thinking about building all that neat stuff. I have always been in love with paper. My book of recipes and ideas is a leather-bound journal that looks like something you’d have found in Da Vinci’s workshop. As a kid I had a real thing for those replica’s of the Constitution that were made of faux parchment.
My parent’s have a book called Back to Basics that has all manner of information. Like how to build a log cabin.
My loves when it comes to food are cheesemaking, charcuterie, and old school bread making. I love the idea of having a small farm where I raise some pigs for sausages, cows and goats for milk to make cheeses, and a wood-fired hearth oven where I bake bread. I will also brew beer and such. If it’s ever legal in this country I’ll distil my own spirits as well.
I have no idea why I have this rustic streak in me. I just do. I hope to someday be able to live this way. Maybe it’s the way that things like this can slow down time. Cheese cannot be rushed. You must slow down and allow things to happen in their own time. By slowing down you learn how to stop and look around you. You’re able to actually stop and smell the roses.
I have been told by my peers that I am a patient person. I will place each pecan in the shell for a pecan pie individually. I can stand and stir a roux to dark perfection. I can let mire poix slowly sweat for soups. I understand the power that slow has on food, and perhaps I’m beginning to understand the impact that slow has on the soul. Of course I’ll take their word for it, because I feel like an impulsive person who moves at the speed of light and will make a decision on a whim.
Maybe, truth be told, while I have a passion for food. I’m not a good fit for the restaurant business, because in my soul I’m just slow. Of course isn’t that a good thing? Don’t we hear all the time about the “slow-food movement”?
Of course isn’t that ironic? A slow-food restaurant?
I wonder.
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