(assuming, of course, that I was a man…)
I’ve discovered that the average life expectancy for a woman in Australia is 83 years. Being that I’m 32 1/2, I’ve got a little over 50 years left on this planet. This translates in 18250 days, and assuming that I eat three meals a day, that’s 54750 meals I have left to enjoy.
My conclusion from all of this?
Life is too short to eat crap.
I used to be a food-is-fuel-and-if-it-stops-me-feeling-hungry-that’s-enough kind of person. Most of the stuff I ate came out of tins, bottles or the freezer and my philosophy was ‘the cheaper, the better’. Three years of living in the aura of Masterchef have changed me forever.
During the week I paid a visit to a lovely little shop in town that sells Japanese tea and crockery. As well as sampling some truly lovely shincha (green tea from this year’s tea harvest) I saw a rice bowl that I fell in love with and just had to buy:
I also bought a couple of miso soup bowls with wood patterning (not real lacquered ones, but dish-washer friendly ones, because I’m still a convenience girl when it comes to cleaning up!)
I had been using some soul-less white rice bowls I got from Ikea, and while functional, they didn’t give me the feast-for-the-eyes to go along with the feast-for-the-stomach. My first meal of chinese cabbage and chicken spicy stirfry using the new bowls was, I swear, much scrummier than usual:
I think the whole ‘eating experience’ satisfied me on multiple levels. Even my new chopsticks that I was recently given by a friend (thanks chica!) went perfectly. Now I’m thinking I either need some placemats or obon (lacquered trays) to create a frame for my ‘meal territory’.
Yes, the kitchen princess has been born! Lol.
So after whetting my appetite on that during that week, I decided that on the weekend I’d like to try my hand at making something new – handmade pasta – and Master was more than happy to break out his tools of the trade and walk me through the process.
He brought out his pasta roller (one of two!), ravioli mould, cutters, mixer and showed me his other adjustable cutting wheel, shell-shaped tortellioni mould and gnocchi maker. His glory box kitchen filled with all manner of implements, almost makes me want to start looking for where he is hiding the lace doilies and Home Sweet Home cross-stitch.
We spent the next 2-3 hrs making square ravioli with ricotta stuffing, tortellioni with ricotta stuffing, tortellioni with sundried tomato and tuna stuffing and lasagne sheets.
I’m sure the process would of gone a lot quicker had I not stopped every 5 mins saying, ‘We need a photo, hang on!’ (I can’t actually remember when taking photos started to become a part of the cooking process in the house, but it is now…lol.)
Then he whipped up a batch of lasagne tomato sauce, mixed in the left over ricotta and egg and layered up a lasagne for dinner, adding mozarella and parmesan cheese for extra scrumminess.
One hour in the oven and I was drunk from the divine aromas wafting out to tantalise me. When I finally got to eat it…OMG…I don’t have words to describe just how perfectly his lasaga hit the spot. It was…truly orgasmic.
The remainder of the pasta was split into servings and frozen for later consumption.
We’ve got a good 10 servings of home-made pasta and another lasagne (we made two!) to enjoy in the coming weeks.
That just brings me down to 54740 meals remaining to enjoy life gastronomically. Mmm…the choices are endless with Masterchef.