Threw some bread in the bread machine this morning. Thought about making the fat-free loaf, and then thought, "I'm planning to put beans and wieners on it. What's the point?"
Why is it that food tastes so much better right now, while we're staying at home? Is it just that our stressed-out bodies are craving fat and sugar right now to comfort themselves? Or is it that we're finally taking the time to slow down and taste our food without other distractions? How often did I used to eat at my desk, typing at the computer with one hand while holding a sandwich in the other? How often did I drag home at the end of the long work day and throw together just any old thing for supper that was quick and easy? And then eat it mindlessly in front of the television?
This quiet time at home is the chance to redefine our relationship with food. And when I consider it's almost time to start growing vegetables in the garden, I am giddy with joy. The snap of pea pods, the crunch of radishes, the soapiness of carrots, the abundance of kale... God was very kind when he allowed us to help with this tiny bit of creation.
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