i've become sort of food-centric, which i'm enjoying immensely. however, the two things that one would immediately think would happen in my life as a result of this latest immersion have not happened; i don't actually eat more than i used to (in fact, i'd say lately i eat way less), and it hasn't brought me back to posting at LAist (a fact that makes me feel guilty and kind of lame, but so be it right now.)
what has happened is that i'm kooky for cookbooks, quick to take the scissors to my issues of gourmet mag, likely to invite people over for dinner, just as likely to make something and feed it to my (very willing) roommates, handing out bags of cookies to friends and loved ones, devoted to the words of ruth reichl, and itching to get cable so i can rediscover the joys of the food network.
hey, it's something to do.
i really like how food is both a necessity and an art. i love how it brings sustenance as well as comfort, and has the power to bring people together at any level, from fancy schmanzy soirees to casual summer bar-b-ques. i love making things for friends and knowing they're enjoying the fruits of my labors--and it doesn't hurt that the blueberry pie i made earlier this week was enthusiastically dubbed "the best blueberry pie i've ever had" by its consumers (oh, heck yeah, it was good!). i'm really excited to build my kitchen skills and add to my tools (although curses to the lack of space in my apartment's galley-style kitchen), and doubly excited to start my professional classes next weekend. although i doubt i'll ever work up the nerve or desire to attempt television fame on any one of the many cooking-themed reality shows that i love to watch so much, i do want to know what the pros know. and maybe, just maybe, paired with my recent acquisition of an advanced degree in wordsmithing, i could just find a career for me somewhere.
or i could just keep making everyone cookies.