Don’t Outsource Your Kitchen-Part 2
I lived up to the new year celebrations.
Largely, I tried to stick to my routine but there were cheat days too.
I may be a kilo heavier but the time spent with my near and dear one’s has been super precious to trade with anything.
A post of New Year Detox is on its way🤍 .
Meanwhile my second musings on the kitchen and our relationship with food.
Wish you all guilt free and fantastic new year .
Life was less complicated during my childhood. We ate what was cooked at home and the vegetable & fish vendors would came home almost 3 to 4 times a week. The fridge had not entered our life then. They had a captive audience of around 50 odd households. Each with minimum 10 people. Ours was of course 3 times the size with 3 different kitchen run by the 3 daughter-in-law.
The best part was they planned different vegetable or fish so one could get a variety of cooked meal.
The chicken or mutton was a weekly affair , typically on a Sunday or cooked for a visiting close relative/friend or family function/get together. It was always fresh cut and one had to really preplan.The Masalas were freshly roasted and ground with hand on the stone mortal and pestle. Typically a job to be done by the young girls. I was one of them.
The food was cooked for one meal at a time.
I think there was inherent sustainability in this model.
We ate freshly cooked meals, made from seasonal produce.
There was no frozen/pre cut option so no preservatives.
The smaller vendors were patronised, the local eco systems thrived.
The carbon foot print had not made its way in our vocabulary.
We can still make these small Changes in our life consciously. The change doesn’t have to be big, many smaller changes have a larger impact too.