Beans

I am humbled by the quality of food writing spread out over the Internet, print media and in bookstores. I can’t seem to get through a day without reading a well thought out article on stock pots, a scathing restaurant review or a clever recipe for nut bread.

I don’t consider myself a “foodie”, what ever that is. I enjoy the basic human activity of preparing food and then eating it. I also like the experience of not having to prepare my food and getting to eat any way, say, for example, when I go out and someone else prepares my food. I do not believe the elemental nature of this process should be elevated to the alter of worship nor completely taken for granted least we lose the pleasure of the experience.

Over the weekend, E bought a Food and Wine magazine. Reading through the thick mass I was again reminded first, that I’m glad we don’t have a subscription anymore – there are way, way too many advertisements wrapped around each substantive article, and second that there are others out there who share this fascination with preparing meals. Reading an article about a simple white bean soup made me want to run out right then and get a bag of canelli’s to soak overnight.

I suppose for some people, reading about beans is as pleasurable as having a root canal. But, of course, you’ve stopped reading by now and are presently scrolling about looking for whatever peaks your interest – maybe that long sought after website about vintage HAM Radio equipment (www.antiquewireless.org/amqsoparty.htm). Yes, it’s all out there for us.

Well, I suppose all this really doesn't add up to more than a hill of beans.