I think we are much more than jellies and salads. But when it comes to edible flowers and weeds, that's what we do, jelly and salad. Oh sure once in awhile we throw a wrench into the machine and make a butter.
And add injury to insult, I have found myself in a food rut. After my dad died, I just don't have the passion for cooking I once had. Use to be that at least once a week, Husband or the boys would walk in while I was cooking and ask what was for dinner. "experiment" I would answer. Oh how I miss the moans of discontent. Rarely did one of my experimental meals turn out to be yucky.
Husband and I were talking the other day, well we were laughing the other day, about my issues with fancy restaurants, and how I belittled more than one in house chef because of the poor quality octopus or their microwaved fettuccine Alfredo that was way too expensive. I was harder on over priced chefs than the food critics I knew. But that came from the passion that my father instilled in me. The perfection of blends, flavors, and spices. No one got away with serving me a $40 plate of Chef Boyardee. I miss "fancy" foods. And have fell into the mundane menus that would make most children happy.
I have decided that I have been in mourning long enough. I have decided to take up a personal challenge. . .
Once a week I will make an experimental meal. The main ingredient must be a wild flower or weed that is in season. It can not be a jelly, butter, syrup, salad or candy. It must be on par with the gourmet restaurants, but easily made in home. And not have expensive ingredients to hide or cover the weeds.
I have already worked out the first meal.