Is it un-American of me to say I don’t LOVE bacon? I like it well enough, and I enjoy it on occasion. But bacon has had its day in the sun for a few too many days in my opinion. Bacon-infused donut with bacon filling and maple bacon frosting, bacon-wrapped hot dog with bacon jam on a cheddar bacon bun, deep-fried battered bacon – I’m gonna take a strong pass on all of this. Bacon is a great flavor but this is all just too much.
I’ve learned a lot about the science of food over the past 8 or so years. I studied the chemistry behind the individual molecules that physically make up different foods to the metabolic reactions that happen in our bodies to digest food. Food science was fascinating to me – the idea that I can take raw, whole, natural ingredients, add some heat and maybe a few things like fat, acid, salt, or sugar, and in return I get something far greater than what all those raw ingredients could have ever dreamed of being to begin with.
I realize I’m a little late with this, but here it is anyway… Happy Spring! It’s been a while. My parents came to visit for a few days, and like the fabulous planner that I am (ha!), I had set aside the entire day before they came to shoot photos for two new posts. Where are these posts, you ask? Ugh.
The first recipe was a total flop – inedible, I couldn’t even eat it. The next recipe was a much beloved favorite of ours that I’ve been excited to share. It involves a rainbow of root vegetables, a hot oven, and cozy comforting herbs like thyme and rosemary. All good things for sure, but decidedly not spring-y. The opposite actually. Turns out this day was the first official day of spring. Of course. Even better. Nobody wants to turn their oven on to roast squash on the first day of spring, Jill. Needless to say, the roots never got published, though they have a very firm rain check come mid-October, and I’ve been absent for over a week.
After gushing about sandwiches last time, I figured next up on the list of “Getting to Know Jillian” should be that I enjoy meal planning. I know I’m in the minority here, but my dietitian nerd brain goes wild with the weekly meal plan challenge. It’s a balancing act: not too much meat but enough that my husband won’t complain, a good mix of light, lighter, and heavy-ish meals, and exactly how many times is too many times to have pizza? Big questions here.