|I'm Lindsay and I started to this blog in 2010 to try and pay off my credit card debt. (I finally managed it in late 2012!) I set a budget for every year. They've gone as follows: spending no more than $30 on any single clothing item, spending only a $100 per month, and budgeting $1,200 for the year that I could spend whenever I liked. I've never once broken the rules! In 2013, I have a $1,000 budget. Questions/Concerns can be addressed care of email@example.com or tweet me! @30dollarproject for outfit updates and @LindsH for the various musings of my everyday life.|
That we now think of such peasant fare as fancy or elite, while regarding the tossing of pricey filets of meat on the grill as simple food for the masses, represents a complete reversal of the historical situation. There has always been a trade-off between time and technique in the kitchen and the quality of raw ingredients. The better the later, the less of the former is required to eat well. But the opposite is equally true. With a modicum of technique and a little more time in the kitchen, the most flavorful food can be made from the humblest of ingredients. This enduring formula suggests that learning one’s way around the kitchen–knowing what to do with the gnarly cut, the mirepoix, and the humble pot–might be a good recipe for eating delicious food without spending much to make it. These are skills that confer a measure of independence.
But there are ethical implications here as well, about the way to approach the eating of animals, and the environmental issues the practice raises. If we’re only going to eat the prime cuts of young animals, we’re going to have to raise and kill a great many more of them. And indeed this has become a rule, with disastrous results for both animals and the land. Nowadays, there is no market for old laying hens, since so few of us know how to cook them, with the result that much of this meat ends up in pet foods or landfills. If we are going to eat animals, it behooves us to waste as few and as little of them as we possibly can, something the humble cooking pot allows us to do."
I’ve had really smart agents and unnervingly good editors, but I don’t need THEM to lead me astray; I will happily do that to myself. I write about...”
is this just something that happens to jeans? where the crotch blows out around the upper inner thigh area? or is this something that we...