Since this is my first “post”, I think it only makes sense to explain why this website is called what it is. One of the things that starting this project has made me think about is all the ways that the systems around food and how we live in them are super conspicuous yet sometimes unappreciated. Obviously, there are plenty of reasons why the common plate is round - the main reason being convenience - but the question originated from wondering how the way we relate to food could be different if we played with it, and that could be through a spectrum of changes. The spectrum is endless.
The culture around food can be ritualistic, political, traditional, symbolic, emotional, learned and shared, commodified, institutional, resistant, and expressive. I find it to be a part of our lives that is so telling of who we are as individuals and communities, which is also something I’ve been navigating since beginning this “project”.
As mentioned on the home page, I’m still not fully sure what I see coming out of this but maybe that’s the point. I hope it starts conversations, gets people to meet up over food, nurtures friendships and connections, unveils someone’s new favorite spot to get noodles and ultimately help me form my thoughts into some sort of direction.
I still haven’t developed a dynamic for this website, but to end my posts I aim to leave something for whoever reads. Today, it’ll be the recipe I’ve probably cooked for myself the most. I made it everyday for an entire week once when I was in my first year of university, and since then have probably made it (or a variation of it) at least once every two weeks...not joking. I could make it with my eyes closed, and I think it’s a perfect fit for this post.
Ingredients (all very roughly estimated in quantity):
spaghetti
1 tbsp of salted butter
2 tbsp of extra virgin olive oil
2 garlic cloves
½ a shallot
cup of plum/cherry tomatoes
splash of white wine
½ can of peeled tomatoes
general seasonings you may or may not like to use:
02. add your desired amount of dry spaghetti into the pot and let cook while you make the sauce.
03. in a pan, heat some olive oil and a small piece of butter over medium low heat.
04. mince the garlic cloves and the shallot finely and add into the pan with olive oil and butter.
05. chop the plum/cherry tomatoes in halves and add into the pan to simmer with the garlic and shallot - mix for 2 minutes on medium heat.
06. add a splash of white wine and let all juices mix together
07. add the peeled tomatoes and then season before mixing for two minutes over medium low heat or until the spaghetti has finished cooking.
08. strain your spaghetti and add into the sauce.
09. serve and top with any of your prefered garnish, and enjoy