Sometimes, I get so wrapped up in my project and searching out local ingredients, and just trying to eat as natural as possible, that I forget not everyone is like that. In fact, some people think I’m downright crazy and have too much time on my hands.
I dug out my old Pampered Chef cookbook the other day, and was shocked to discover how many of the recipes included a box, tube, or other form of prepackaged food. This was on my mind when an uncle of mine mentioned that he’s more of a Rachel Ray cook, which isn’t a “real” cook, it’s just doctoring up prepackaged foods. Hmmm.
This came up in a discussion at Sunday dinner at my mom & dad’s house. My dad made Aunt Jemima pancakes and syrup, and my husband cooked the Jimmy Dean sausage. It was tasty, I’ll admit. So why was it that when it comes to my own cooking, for this project, that I beat myself up for taking “shortcuts,” for not buying everything local and organic? For example, I felt terrible using 99 cent bagged frozen green pepper or Meijer Organics rolled oats for the Chunky Crunchy Granola instead of buying them locally grown. Actually, I’m not sure if I can get them locally grown . . . see my dilemma?
How far is too far? How far is not far enough? What price convenience? What price health?
I guess these are questions that everyone must answer for him or herself. I’m not sure if I’ll have answered it for myself by the end of this project, but I will definitely have thought more about it.
Love this post! I struggle with the same thing– I pride myself on using produce from a CSA and always try to use local products. However, I find myself apologizing a lot when I use premade pie dough instead of making my own. As if using a premade item makes me a fraud or something! I guess you just have to find the balance– apparently I haven’t yet!
I am definitely some steps behind you in terms of local. I do my best, but my main focus is whole foods, but I still hear you loud and clear. I might enjoy going out to eat, knowing full well that they use shortcut foods that may not be “whole” but at home I kick myself if I use refined grains or white sugar for anything. Sometimes I think I need to lighten up once in a while 🙂
I struggle with this. Somedays I am the person who grinds my own wheat to make bread, and somedays there is no time and Pillsbury is all I can get done. Thanks for sharing and Happy New Year
My cooking from scratch is what you call “doctoring pre-prepared foods”. I think that if you’re making food that you and your family love, there should be no guilt about frozen peas. Sometimes convenience just wins.
I can relate to this completely. *hugs*
I really like cooking. Thank you for this recipe.