What and how I want to eat in the coming year.
1. Eat less like a golden retriever and more like a spa guest
I’m not a big girl but I’ve been carrying a few extra kilos for far too long. I’m hoping the desire to look fabulous at my wedding in April will be enough to conquer my greed so I can knock this goal on the head for once and for all. I plan to share a few healthy recipes on this over the next few months, like this potato-leek soup.
2. Treat meat as a luxury
I have no desire to become fully vegetarian but I am trying to reduce my meat consumption for environmental reasons. And if I reduce the quantity, I can increase the quality and maintain my commitment to high-welfare, organically reared meats, despite the recession. This approach also means that I need to check out more vegetarian protein sources, something else I plan to write about on the blog.
3. Cut the fishy business
I love fish but what is happening to the world’s oceans is nothing less than rape and pillage. At current rates, ALL fish stocks globally are expected to collapse by 2048. Yes, all. It’s unbelievable and horrendously sad but also quite true. Fish farming is not the answer either, since it takes 4kg of wild fish to make fish food to produce 1kg of farmed fish. This year, I vow to only eat fish that I know to be from sustainable sources, such as fish certified by the Marine Stewardship Council.
4. Spread my cooking wings
I love learning about what makes food work, and I enjoy pottering about in the kitchen. But too often I buy cookbooks or see recipes online and then just look at them, rather than testing them out. I want to cook from home more often, to save money and to make sure that I use all the lovely fruit and veg in the organic vegetable box I have delivered every week. I don’t want to get stuck in a rut cooking the same old things, so I vow to make at least one new recipe every month, to make at least one new recipe from every cookery book I own, and to invent six new dishes of my own. All to be blogged here, either as part of the Recipe Road Test category (for other people’s recipes) or just Recipes (for my own).
5. Be a restaurant critic
Ignore everything you’ve heard about British food – London is one of the great restaurant cities in the world. I’d like to get out there a bit more and just as importantly I want to write about it – I’m far better at sharing my cookery experiences on this blog than I am at reviewing restaurants and that, I feel, has to change. This year I want to visit at least six new recommended restaurants in London and review them here on the site.
6. Travel around the world through food
I’m currently midway through the United Nations food challenge – where I attempt to eat food from every member state of the United Nations.
7. Send my taste buds tripping
I’m dying to have a Magic Berry – aka Miracle Fruit – party. It’s a fruit that temporarily alters the receptors on your tastebuds so sour and bitter foods such as lemons taste very sweet. It’s safe and legal and sounds like so much fun!
Is there anything I should add to the list? What’s on your list?
Great list-I agree food in London has really come a long way in the last few decades and I had some really wonderful meals while I was there.
I’ve never heard of Magic Berry, I must try and become familiar with it, sounds fascinating!
You and me both. I second every point, especially 2), which is a biggie. (I also find I run better on less meat – I can think better, somehow).
My writing plans for 2009 onwards involve food and travel put into a pot and stirred well. And as far as world cooking goes, I’m still breathtakingly ignorant. So 2009 is my geoculinary boot camp: lots of experimenting, reading around, and learning. Treating food as a cultural adventure, not just a way of staying on my feet.
Mike, I highly recommend the food writing course at the Arvon Foundation. Sophie Grigson and Alastair Hendy are taking it again this year – they were my tutors in 2006 and very good. If you can’t afford the course fees, it’s worth applying for a grant as they have a reasonable pot of money to allocate every year. – Caitlin.