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Taking the Joy Right Out of Cooking...and Just At the Right Time!

Green Cooking: Reducing Your Carbon Footprint in the Kitchen.

Julia Child must be spinning in her grave.

"Green" cooking isn't just about local eating, local food sources, or vegetarianism--it also includes "green" methods, "green" cookware, "green" appliances, "green" ingredients...just enough obstacles to turn you off cooking and baking forever.

I guess green to the author means going to restaurants--SHE'S being green, but the restaurant isn't (undoubtedly). The only REAL green method is to never have been born, or at the very least, be hooked up to an IV bag or feeding tube (no carbon-emitting appliances, cookware, ingredients, or methods, unless you count the manufacture).

It's no wonder Gen Y, Z, AA, and BB (the millenials) hang out in the drive-thru---it's probably the Al Gore thing to do!

MY version of "green" cooking (or standard operating procedure around here) is to NOT cook unless it's absolutely necessary. Needless to say, we eat a lot of raw vegetables in salads. Also, what cooking I do get done is in large batches, so I don't have to do it often, and I schedule my cooking/baking to be done during off-peak hours. Soon, I'm going to be starting a garden, and will cut down my refrigerator use by letting the yard store my foods (we have next to no leftovers around here--I've finally learned to cook/bake for four: me, Hubby, and my breakfast/his lunch the next day).

Posted by Cute at 7:00 PM

Labels: book reviews