I’m the kind of person who goes around saying things like, “Food is perhaps the most important issue of our time,” and then quotes Wendell Berry when asked to elaborate. Well, okay, nobody actually asks me to elaborate. But the part about quoting Mr. Berry is true. As my husband once noted with bewilderment, I spend a lot of time thinking about food. Which is an accurate observation. There’s the poring over cookbooks and the compiling of grocery lists, the fondling of produce on leisurely strolls through the co-op and farmers market, the slicing and the dicing, and the daily query of, “What do you want for dinner?”
To which my husband always cheerfully responds, “I don’t care.”
See, Chris is the kind of person who only visits the grocery in order to replenish his supply of frozen pizza and ice cream sandwiches. He’s never owned a cookbook or a chef’s knife, and his culinary repertoire consists solely of tacos. Although he maintains a healthy obsession with bacon and swore off fast food the moment he saw Super Size Me, he’s neither particularly interested in nor concerned about food.
So you can see how preparing our meals might present a bit of a challenge. Add to that our 62 square foot kitchen with its tiny range/oven and its 35 square inches of usable counter space, plus the fact that I don’t eat meat and Chris hates vegetables and, well, you’d spend a lot of time thinking about what to make for dinner, too.