Another limitation is financial, we aren’t wealthy, and I often want food that really isn’t within our budget. But planning meals well, and using the space I have to store ingredients that do keep is the best way to deal with that frustration. In the summer, with access to my own garden, I try to craft meals around what I have access to: eggs, tomatoes, summer squashes, eggplant, herbs, and others.
The point really isn’t to have an overwhelming variety of meals, but to have beautiful, filling, healthy meals. Meals that bring us together around the table with flickering lamps, good conversation, and love.
My attitude toward our meals has been evolving, in a subtle way. The ideas are the same but the feeling behind them is growing stronger. I’m planning a winter of hearty soups, crusty bread, preserves, good cheeses, and an abundance of pork.