I have been wanting to write something about food here—since, you know, this is a food blog or, it’s supposed to be. I have been wanting to cook something and take pictures and tell you about it, I really have.
And I’ve tried. I mean, Monday, after being out of town for the weekend, I barely unpacked before I roasted broccoli in coconut oil, which is a new way of making it for me. Tuesday, I ate grilled tilapia and grilled asparagus with my family. Each morning this week, I’ve made eggs, first over easy, then sunnyside up for breakfast, usually with a smoothie on the side. And last night, using the same method I blogged about here, I roasted golden beets to put in a salad with greens and goat cheese and red onions.
But every time I think about blogging one of these things, I come back to that picture up there, the one taken from my airplane window Saturday, bound for Cincinnati. It’s crazy how different everything looks from up above, you know? On the ground, I can tell you about the scratch on a bumper, but from the air, I can’t even single out a car. Trees become parts of forests. Fields become parts of huge sections of land.
Perspective changes everything.
I like that. And it’s just as true with blogging as with anything else. In a ground-level way, this post is about beets, yes, about how to roast them the same way I have done before, with a few pictures sprinkled through of beets on blue plates. But from up above, it’s about something greater, about the kind of cooking that doesn’t always try new recipes but that remembers routines, feels what is familiar, is more everyday. I like finding more of that type of cooking in my life lately. I like that very much, indeed.