Flavors

 

Since I was young, I drew culinary inspiration from myriad sources–many of them random. I loved to read menus in hotel phone books when I traveled, marveling over descriptions of foods I could envision from the photos and short explanations. I read cookbooks like some read romance novels, paying less attention to amounts than combinations of ingredients, flavors, tastes. I’m no good at physics or chemistry, but the alchemy of flavor fascinates me.
The internet has given me such an array of resources that I’m somewhat overwhelmed and find myself going back to hard copy cookbooks for inspiration.
Instagram has provided a wealth of photographic ideas, along with descriptions of ingredient lists that are wonderful guides.
So much of cooking is about experimentation and improvisation. Listening to your senses.
When I read ingredient lists, it teaches me what flavors other chefs are putting together, what might work, and ways I might take both traditional and original flavor pairings and make them my own.
Environment can also be a huge inspiration for cooking. When I’m in Michigan in summer, I have lots of fresh fruit and garden vegetables to inspire meals. Michigan winters make me improvise with available produce–carrots, beets, potatoes, cabbage, rutabagas–that my father keeps in his cold storage. In California, I came across tiny veggies in the grocery store that delighted me. I’d never seen anything like them, and they prompted a delicious white bean and sautéed squash soup. On Isla, I have fresh seafood to glory in. Look around and see what’s local, and fresh–let those ingredients be your guide.

This post’s purpose is to inspire. My travels between Michigan, Isla, and California have afforded culinary experiences I wouldn’t have believed possible a year ago.

If you’re inspired to cook and experiment, or have questions, please share in the comment section. I love to talk food. ❤️