“Apparently the chief purpose for stating intentions in an introduction is to have something later for contradiction and denial.” ~ MFK Fisher, Consider the Oyster
Are there patron saints of food blogs? If so, then can I claim MFK Fisher as the patron saint of this one? A writer of stunning clarity and sensual beauty, she towers over today’s food writers, who seem to think that having eaten (or cooked) in a few fancy spots while hobnobbing with the hoi polloi qualifies them to write about food. It assuredly does not.
Fisher, instead, understood that cooking and eating are both menial tasks that can be drudgery more often than pleasure. But writing about food is a means of piercing to the heart of life in all its lusty mess. As she wrote, “It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others.” Rather than carefully composed and lighted photos, I’ll take some shots with my Android phone. I figure if you can read a recipe you’ll know what you want to cook without my using tweezers and fine-brushes. The food will be eclectic, like the way most of us cook. Lots of vegetarian and vegan food inspired by cuisines from all over the world, but also desserts, cocktails, and the occasional meat dish thrown in.
The hundreds and hundreds of pages Fisher published included recipes, remembrances of meals, and brilliant musings on literature, philosophy, and history. I can only promise the first two here, as I blog about the food I make in my apartment kitchen in Newark, NJ, and memorable meals eaten elsewhere.