
The longest day of the year carries special significance for an avid outdoorsman. As the culmination of the protracted uphill struggle against long nights, the day celebrates all the promises of extended explorations.
The days never get too stretched out in Santa Barbara. I fondly recall younger days in Paris where I would hang out in the Champs-de-Mars gardens below the Eiffel Tower until nearly 11 p.m. in daylight. A primary motivation to return to Alaska and visit the Yukon, Northwest Territories and Nunavut centers around the daylong summer daylight. I saw a picture of a baseball game played out in Barrows on the Northern Slope above the Arctic Circle. At 3 a.m. the sun shines brightly – it is wild!
Sadly, this day of seasonal cosmic alignment also signifies the beginning of the gradual decline until a day, six months hence, when our deprived senses will bottom out before the cycle starts again. But for now, time is for celebration and Santa Barbara ushers in the summer with an organic parade.
Modestly, I marked the occasion with my most elaborate meal to date. I prepared a Pan-Seared Mahi Mahi with Olive Oil Potatoes and Bell Pepper-Saffron Emulsion, adapting a recipe that called for halibut (flétan en français) out of economic necessity. One would imagine that living by the ocean would result in cheap fish and seafood, but fresh halibut goes for $20 a pound/37 € a kilo!
This adjustment aside, I am proud of my tasty dish. It was not too long ago that even rudimentary cooking and culinary concepts overwhelmed me. It was Patricia who responded kindly to my naïve and elementary questions during last summer’s hikes. Her basic but essential recipes built a foundation from which to go forward.
For Christmas, she bought me a copy of Andrew Weil and Rosie Daley’s “The Healthy Kitchen.” It is vital to eat with eye toward the least amount of processing and additives, and a reliance on locally grown, if not organic, produce and meat. (I have noticed that the amount I spend at traditional chain supermarkets has nose-dived, while my expenditures at farmers markets, produce and grocery stores has soared.) Both objectives tend to increase the cost of the food basket, but by being careful I have been able to purchase quality ingredients without bankrupting myself. There is, however, too great a correlation between decent food and price.
In addition to the markets, I have enrolled two stores to help me along. The butchering staff at Lazy Acres has made my life much simpler by cutting meat and poultry to my requests. Trader Joes stocks economical but tasty and healthy foodstuffs. Where would I be without Charles Shaw’s $1.99 cabernet?
When I visited my sister Anic, who spent fall 2005 in Montreal with her husband Alain, we checked out the local markets like the Marché Jean Talon, establishing that there is a tradition of fine eating in North America. I watched her cajole meals out of zucchini, rabbit and polenta – and took notes.
By the bias of long distance phone calls, my friend Nan was also encouraging in my baby steps toward a better tomorrow through good eating!
I have relied on the Wednesday Food Section of the New York Times for inspiration and direction, as I have from the magazine Saveur and countless Web sites and an occasional television program.
I passed a landmark when I pulled off a complete Thanksgiving dinner from scratch. While Elisabeth was in France pestering my mother for more recipes still, I indulged in a full week of Asian meals to mark the passing of the (Chinese) New Year.
Knowing how to prepare food – an absolute basic survival skill – empowers me and grounds me in my environment. I love going to the markets and chat with the vendors. I also enjoy the food preparation, but I am not all that fond of washing the pile of dishes afterward.
Over the course of this year I have, without dedication, lost 10 lbs/4 ½ kilos, something I attribute to understanding what I eat and the variety of dishes I prepare. (Notwithstanding, and as previously noted, my doctor expressed concern after a recent physical examination that, at 188 lbs/85 kg clothed, I was “well within the overweight range,” and furthermore, “getting close to obesity.”)
Our body is our self. As much as the learning curve is great, I encourage any one who reads this to become more conscious of what they eat and how it gets to their plate.
Take time. Savor the flavors. You will not save any time by cooking meals from scratch. But you will save your sanity.
Eat well and drink plenty well!