on the road again
what I cooked upon my return to society, part I
I’ve had an epiphany in recent years: I don’t travel for the food. I travel for the kitchen.
I know, I know, it’s not for everyone. But, it’s for me these days.
Let me throw out my version of F bombs to make my case: I get to be frugal ! and frivolous! while I frolic (!!!) at a local market or two, filling whatever canvas tote(s) I brought along - as if I’d travel without one. Or two. Or three. Making up for not-so-lost time, living how we do. Where we do.
The same goes for my past few weeks of life + travel in the Northwest, that led to an impromptu spell “back home” with my sibs in Brooklyn, and now one ! more ! leg ! of house & dog-sitting here in Alaska. That makes three consecutive house-sits in a row, all with kitchens! And pets! What an intriguing turn of events.
And whether it’s home or away, cooking dinner remains a highlight of my day.
It can, and probably should, be contemplative, creative and nourishing.
That’s truer than ever in our remote locale, and was just as pointed during my weeks in Portland and Brooklyn. Cooking, usually alone, had doses of comfort and meditation, especially after fairly action-packed days biking & socializing & just being back among city-life. Sheesh. : )
And while I’m NOT complaining and access could be sooo much worse (and we’re on the road system! with running water these days!), it remains a fact that produce that makes it this far north has less & less flavor and quality as the months go by. I mean, I was already prone to being generous with my garlic as an Italian American, and now I up the aromatics even more. Boom, boom, boom. The beat goes on. The garlic goes in.
My point is that cooking & experiencing & cherishing legit seasonal produce when traveling is a JOY. A thrill! Hence the tote bags and farmers markets.
Here’s what I was drawn to acquire + cook during my Northwest sojourn…
Between us, I really did think I’d stop for a cold beer and hot tots during my Portland stay. What a casual indulgence – but the pull of farmers markets & tatsoi raab & flowering baby bok choy & fresh tofu was far stronger.
See also: the availability of tempeh!
Not pictured: more moments with my bike & one really cute cat I was taking care of : )
It’s not a surprise, but I did not anticipate these shades of Thai “pad kee mao” inspired noodles to be the dishes I cooked and ordered the most during these weeks on the West + East, and yet, it totally was. Bring on the Thai basil.
In conclusion, I returned to the Northwest for the very start of Spring raab, over-wintered greens, fresh tofu, biking everywhere, good coffee, quality doughnuts, the awe of visting Asian supermarkets, Thai basil, avocados, bulk bins, the increasingly novelty of browsing a Trader Joe’s and walking out with chili lime chips + cherry tomatoes + dried pasta + wine, more farmers markets, inspiration, commiseration, all the neighborhood cats (plus, the one I was in town to hang out with), volunteering on my bike to help restock free fridges, chilling with books, catching up with friends, and everything in between.
To be continued in Brooklyn: where I experienced another dose of intense Spring awakening (ACHOO), kept cooking noodles, made memories with my sibs, savored natural wine, the modern thrill of e-bikes, and Spoilerz: seemingly averaged a slice of pizza of pizza every other day. <3
References + Relevant Links:
Photographing One Of America's Oldest Tofu Shops, NPR January 26, 2020
Postcards from Below, these particular scone archives (last month’s ‘scrap with coffee, doughnuts & photos in portland)
Hope you continue to enjoy your travels! I agree with you - travel for the kitchen when possible 😋 also relatable re: availability of tempeh. I missed it so much, all through Europe 😭
I would like the fruit plate in Mexico, please....🤩