I've always said that I'm not bothered about food, and given a free choice I'd never eat again. I also get overly dramatic about how much of a fuss and faff cooking it. But I'm coming round to it, through a slightly wonky route.
We've been trying a few things people have recommended to us, and it's been interesting. We don't usually eat a huge amount of convenience food but we have been recently. It's a good thing and a not so good thing. The not soo good is that it's pretty expensive and often not all that nice, the good thing is that I can take the idea and come up with a version that is more to our liking.
The other thing is that we've been going to quite a few co-operatives and health food shops. Strangely I've been quite inspired by seeing all the dried food and an excited again about turning this cheap, brown food into something exciting. The other good thing about shops like this is that it's obvious that everyone else there is excited about buying this stuff and turning it all into something, rather than buying stuff that's already something and just eating it. The super freshness of the veg is a big draw, still so full of vitamins and flavour, it made me think about our little veg patch and how it seems mundane, but it's not really, it's exciting - you can't get fresher than really fresh can you? And my leeks (if they grow) will have cost me about 50p for two dozen. It's starting to seem weird that I'd see something as "better" because it's not mine.
An extra boost was our trip to Unicorn in Chorlton on Saturday, I was very interested by their deli section. There was an amazing selection of fried goods, I don't make them myself, other than onion bhajis, but I could find and follow a recipe. There were some curries and a fantastic looking dhal, I know my dhal is delicious and I make a lot of things from my Indian cookbook - maybe it's not all that authentic, but it's really tasty. Then there were the salads, they looked amazing, so I looked at them to see what made them so amazing - I liked the look of the ones with sprouted seeds, I don't do that but I think sprouting seeds was the first science experiment I ever did at infant school when I was about six years old, so how hard can that be? The rest of the veg looked so wonderful because it looked different to my salads. The main difference seems to be using a spiraliser or some nice chopping, but in terms of ingredients there was nothing out of my reach or capabilities.
I may be slow at catching up with slow food, but I could just be getting there.
I didn't buy anything, and I loved Unicorn even though I kept my money in my purse.