Thought for Food

When we were first dating his friend said it wouldn’t work — a vegetarian and a meat-eater?  She said — sure, a bird and a fish could fall in love, but where would they live?

And how’s it working out?

In her words, we are “totally doing it.”

Two years later we discover that we both have dreams of opening a restaurant — and not a restaurant where vegetarians can only find “pasta with vegetables” or where meat-eaters will have to decide between tempeh or flax seeds.  What it will be remains to be seen. But every time we cook something we inevitably say “when we serve this at our restaurant we will…”

Sometimes in our imaginary 30-seater restaurant we will replace the cheddar with fontina, or serve it with a side of cold noodle salad, or cook it for just 90 seconds less or strike it from the menu completely.

Maybe we’ll never open our cozy-farmers-market-produce-but-unpretentious restaurant.  Maybe Labor Day will arrive and the blog will be replaced with lesson plans and November budget planning.  But it’s worth giving a shot.  So here goes the beginning of a record of our cooking endeavors.

If you’ve made it this far, then welcome! You’ve made it through the first self-indulgent entry of the blog of a vegetarian English teacher and a meat-eating marketing director who love to chop, and simmer, and steam, and eat, and mix and pour and drink and discover.