15/8, Friday- Going through this process, it makes you aware of the seasons, and what is available. Through our modern advancement, we’ve created systems that creates an almost unreality. Here in Australia, and from my experience overseas, we’re spoilt for choice. We don’t need to plan ahead anymore, create a winter larder, the system we have created does all the work for us. On one hand this is very convient, and frees up a lot of time for us to do other things. But on the other, we’ve lost and forgotten how the food we eat actually grows. There’s not really any excitment about the cycle of the seasons and associating different times of the year with different foods. We all know vaguely how food is produced, but we generally don’t have any first hand experience of the journey that food travels to appear in our supermarket. But I suppose there’s a limit to how much we can learn, by looking into one area, we need to neglect another.
Anyhow today, with seasonal limitations in mind, I made up a left over mix up for breakfast. It was some leftover stirfried cabbage with egg. Not so bad.
Heading into the city for uni, I didn’t have anything bout the house that I could take in for lunch. But on a break, Brady and I headed up to the markets and grabbed some of the faithful Geelong mandarines. Made for an alright lunch. On the way home I stopped by the yellow chicken shop and grabbed some Marylands. At the chicken shop they had some new chicken sausages that they were trying to push. At $14/kg they’re a bit pricey for me, but I was interested to hear they had no fat in them. I used to work in a butchers, and was told that for a sausage to be a sausage, it had to have a certain percentage of fat content, round 25%. The chicken shop had heard of this too, but didn’t know what the reason was for. Another mystery of the world of food.
Once I got home, it was time for a quick dinner before heading out for the night. In the pan tonight was chicken maryland with some onion and cabbage.
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