Repeat after me – I am not a quitter – I am not a quitter. Well I guess “life” happened since my last blog post, as I have blissfully ignored the fact I haven’t yet completed my list of lessons. It’s not because I’m hard pressed to produce some cleaver or pithy responses. I’ve just been busy living through a summer with more time for work, projects and leisure, constantly tempted by the convenience foods that surround me. And I mean constantly.
And so, without any more excuses, I bring you my final list of conclusions.
26 – While you can save a bit of money by baking your own bread from scratch, the true cost-savings can be found when making your own corn tortillas. Packaged corn tortillas can cost up to ten times as much as the ones made from scratch. And they are the easiest thing in the world to make – just watch!
25 – I’ve made my own ranch dressing now quite a number of times. In fact I’ve yet to purchase any bottled dressing since I ended my challenge. What I love about this recipe is that if you really strain the yogurt until it’s super thick, you can use this recipe as a ranch dip, not just a salad dressing.
24 – Making your own tortilla chips – totally not worth it. Unless of course you’re going to deep fry the little suckers, maybe then you can get a nice thin chip that is full of flavor.
23 – Modern day small appliance manufacturers will try to convince you that you need their products in order to successfully produce something like yogurt (aka yogurt maker). But you don’t. Use a slow cooker and some bath towels to keep it warm. What about a $69 pasta roller? I made it through the year without one by purchasing a good $10 wooden roller.
22 – On the other hand, there are some kitchen products I couldn’t live without. If you’re baking any kind of hearth bread, pita bread, bagels – you need a baking stone. I bought mine at a restaurant supply store for about $50. It gives the best crust on all of those breads, as well as a crispy pizza.
21 – While I’m still on the topic of small kitchen appliances, I would have never survived the year with any amount of sanity if I didn’t have a food processor. I’ve had some people tell me they use their blender for everything and that a food processor is unnecessary. From my experience they just don’t give you the same results.
20 – Leftover food is priceless. When every eaten has to come from scratch you eventually learn to make enough to have extra food that can be frozen, or eaten again for lunch the following day. Duh!
19 – Okay I’m finally in the teens on the countdown. Keep a list of frozen meals on your refrigerator, lest you leave them frozen for too long and you lose either all that great flavor or texture to freezer burn.
18 – While I know I reduced the amount of packaging I would have produced in a typical year of buying convenient foods, I did use a lot of plastic bags, and I purchased a number of additional plastic storage containers for the freezer. Some of the bags I could wash out and reuse, while others didn’t hold up so well. Overall, my carbon footprint was probably smaller than what is typical.
17 – Blogging takes a bit of time. If you’re a blog reader versus a blog writer – maybe you spend as much time reading as those that are writing. But it’s not just the writing – it’s the editing, the photography, the tagging, and the subject matter. I was going to buy a better camera during the year and never quite got around to that.
16 – Okay I need a new camera. Food photography when you’re the one both cooking and taking photographs, means your camera ends up getting caked in egg, flour, grease, honey, etc. And you need a tripod, which I didn’t use, which means many of my photos were way too blurry.
15 – Freeze chicken stock in 8-oz bags or containers, then simply thaw for one minute in the microwave. Talk about economical!
14 – Ancho chili powder – where have you been all of my life? It has a smokier mild flavor that can be used in Mexican cooking, as well as in something like a dry rub for ribs. Oh, I have to post that recipe someday too.
13 – I spent a good part of the year watching cooking shows on the Food Network. One might think I’d want to escape all of the cooking, but I was really inspired by the amount of creativity you can put into food, and it gave me the confidence to try some new things along the way.
12 – Lisa, my partner, was a really great sport this past year. Thank you Lisa!
11 – In the year of inconvenience, I inconveniently gained weight. Damn.
10 – If at first you don’t like a recipe, try adding your own twist. I like making a recipe for the first time as it’s written, then changing it up to how I like it the second time. If a recipe has good structure don’t give up on it just because the flavor wasn’t right.
9 – Oh boy, single digits. This is hard work people! And that was lesson number nine…next.
8 – People have stopped me, mostly strangers when out in public, asking me if I’m still growing or canning all of my own food. Point made.
6 – While I started the year cooking from a pantry full of cookbooks, by the end of the year I was getting most of my ideas and inspiration from other blogs or websites. Times have changed – and the iphone isn’t just for making phone calls.
5 – I regret not learning how to can this past year. Freezing yes, canning no.
4 – Blog stats can be addicting. I’ve been amazed at the number of followers of the blog, where they are coming from (I believe they represent four continents), what posts draw the most interest, and the incredible power of social media.
3 – Never would I have imagined at the beginning of this journey, that I would have written more than 60 posts, which have produced more than 38,000 views of my blog. Never.
2 – I spent a lot of time cooking last year. I mean a serious amount of time. While most of those chores became routine after some time, I didn’t realize how much time I spent in the kitchen until the past three months this summer when I wasn’t spending that time in the kitchen. I’ve spent more time with friends, with my gardens, with a good book, and… well working as well.
1 – At the beginning of this challenge what I wanted to learn most from it all was a true appreciation of food. Whether I grew it myself, made it from scratch, or tried to only buy it locally, I really wanted to connect to the energy it took to get that food on the table. And I did. I feel good about seeing it all the way through and not giving up when things got really stressful. And I still love to cook, in spite of my recent foray back to a frozen pizza and cheesy puffs. When all is said and done, this was truly and adventure of a lifetime. Thanks so much my fellow readers, for your inspiration and support!