Over Spring Break last year I returned home to find that my family had (finally) acquired a mixer, after years and years of mixing cookie dough and cake batter by hand with forks pulled from our silverware drawer. I'd always envied my grandmother's mixer which made the chocolate chip cookies (and dough) fluffier and somehow tastier than the denser, gooier cookies that came out of our oven. (Though, one of my younger brother's science projects revealed that the secret to this difference may have been in the temperature of the butter used in the baking...)
The mixer that my mom bought at a garage sale was probably made in the 70s (it is that olive green color that plagued 70s decor). The bowls that came with it didn't quite fit right and it tends to get really hot if it runs too long. But, I loved it.
Baking was so satisfying: watching the batter whirr through the beaters and peaks form in the icing. I began reading food blogs incessantly and looking up dozens of recipes, expanding my cooking interests beyond just desserts. I was so engaged that my mom started joking that I should drop out of college and go to chef school instead.
But, upon returning to Brown and taking an intro environmental science class, I was introduced to another realm of cuisine: green cuisine.
This blog, then, will be an exploration of cooking and the environment.
