It’s not in my nature to switch tracks on the eve of a new year, jumping from the long, sugar-coated holiday cookie train over to the one piled with beans and greens like so many do. I’m not a maker of quickly-broken resolutions, choosing instead to jot down my intentional food-related goals for the year and work them in as part of our lifestyle.
My transition from sweets to stew for this post was not for health reasons (although I am not oblivious to the wisdom of this change in diet) but more of a practical step. We first took a look at the monthly budget, then I stood in front of my well-stocked pantry, eying up the jars of staples.
Couscous, chickpeas, canned tomatoes, dried fruit, spices, a carton of apple juice. Dinner, however disguised, was almost fully contained here; it just needed a little coaxing, a hit of garlic, and six or so hours in the slow cooker.
