Today, Caveman Food is one year old.
We started this blog as a way to share our adventures in the kitchen and beyond, imparting some of our philosophy when it comes to eating seasonal and local food products. I think we’ve stayed pretty true to that vision. We’ve strayed on occasion, but we always seem to come back to the core of our beliefs.
We are finally through the starving time of winter (I mean, how many times can you write about kale and chard?) and we’re starting to see spring veggies and fruit. We went cherry picking again a few weeks ago, and the cherries were some of the best I’ve ever had in my life. We picked nearly 40 pounds and probably ate about half of them. the rest we canned and jammed.
This week, the Tuesday-night Sonoma Farmers Market was in full swing and the stalls were bursting with all sorts of goodies. So, we are looking forward to another great year of sharing our thoughts on food and living.
about three weeks ago, I decided to run an experiment by dumping the wheat from my diet. If you know me, you may know that I LOVE bread, pasta, pizza, bagels, pastries, and just about everything else baked with wheat flour. It’s been a staple in my diet my entire life. You would think that it would be hard for me to give up all this golden brown deliciousness, but in fact, it’s been pretty easy. Especially given the fact that I feel like a new man.
There’s something revolutionary about doing stuff yourself. Make some jam for freedom! Grow your own? Liberte! It’s in this spirit that I decided to break the shackles of processed cracker servitude. Crackers have been one of our last processed hold outs. But no more! What do we like? Crackers! When can we bake them? Now!
I found this year’s Dodge ad to be quite moving, in that it reminded the world that it’s PEOPLE who keep us fed. Farming isn’t easy. It’s back-breaking work. Farmer’s deserve our appreciation and support (especially the family farmer). The fact that the family farmer got a spotlight on the world’s biggest stage is good enough for me.
I don’t know what it is, but Super Bowl Sunday always makes me want chili. I’m not talking about that weak-sauce stuff that most people think of when they consider good ol’ American chili. A few years ago, I came up with a recipe that satisfied my need for big flavor (and a decent amount of spice) by using dried chilies.