Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
Back home in the good ol’ US of A, we have our own ways of grazing through the 4th of July. Inevitably, most celebrations will be outdoors and around some sort of grill, as it should be. Hamburgers, hot dogs, grilled meat and chicken, barbecue, potato salad, cole slaw, deviled eggs, ice cream, strawberries, blueberries, baked beans, oysters, lobster, crab, to name more than a few likely table-toppers, depending on where you celebrate.
I have been pondering writing an article on “cooking with intention” for The Taste of Oregon for some time now. For those of us who enjoy cooking passionately, is it always entered into and experienced with a feeling of joy and excitement? Where is our mind? Nothing can spoil a pleasurable experience more than chatter between our ears, nagging us: “You didn’t start early enough, you don’t have all the ingredients, you’re out of your league, no one will like this, pickled pork is so passé,” etc., etc., etc. Fortunately, I learned some methods for silencing that chatter. After a brief “negotiation” with my mind’s voice I hear it whimpering, “OK, you win, I’ll shut up.”