And now we find ourselves in 2021. Not much is truly different, but I know most everyone is glad to leave the last year behind us. I’ve seen a lot of people (among those who post these things online anyway)shrugging off the idea of New Year’s resolutions in favor of simply letting go of what’s not working. It’s nice, the idea of embracing gentler language, less self-criticism, and more stillness. As a dietitian (and especially as one who works in eating disorder recovery), I’m glad to see the idea of enough-ness rise to the surface this year, even as there’s the typical deluge of change-your-body/change your life messages. I do like how the new year feels like starting with a bit of a clean slate (a new academic semester and new planning docs). One thing I noticed that wasn’t really working for me was timing these posts for Sunday morning. I do my thinking, browsing, and planning on Saturdays for the most part, so I’m posting here a day earlier in the hopes this helpful.
Here is what I’ve been reading and enjoying lately:
What I’ve Been Reading Recently
These are super interesting to browse through, and most were off my radar screen before reading this: Food zines from 2020.
What a noodle dish in ‘Parasite’ tells us about class.
Ugh: the life of The Simpson’s is unattainable by today’s standards.
Simply Recipes lists their favorite recipes of 2020. I have the ham & cheese pasta bake on the menu for tonight.
This looks fabulous: pan pizza (a Food52 favorite)
Climate words of the year.
What I’ve Been Cooking This Week
Saturday: Ham steaks, roasted delicata squash, scalloped potatoes, roasted broccoli
Sunday: Baked tofu with peanut sauce, bell peppers, sugar snap peas, and brown rice
Monday: Leftovers
Tuesday: Leftovers (again)
Wednesday: Halibut with Penzey’s Northwoods seasoning (a Christmas gift, which was excellent with fish), baguette, and roasted carrots
Thursday: (New Year’s Eve) chicken piccata over linguine with green beans
Friday: Leftovers
I had some time to relax this afternoon and spent a lot of time on Instagram in a good way, finding new people in the world of food to follow and getting excited for the good food ahead in 2021. Probably late to the game, but just found the Omnivore’s Cookbook site and am going to be finding something for next week there. In the meantime, here’s what I’m planning for this week:
Coming up this week:
