LGC Culinaire: developments

LGC Culinary Developments: a spewiform notation to myself

INSPIRED:
I return from Toronto inspired to cook. The fact that there was no possibility to cook in addition to the culinary adventures of the Ladies Gourmet Cycling Opening, Ladies Spring Dinner, the Secret Sewing Circle dinner, and the Ladies Gourmet Cycling Salon Dinner have given me a culinary focus that I have never before experienced. Working with a small number ingredients and I feel 'awakend' by them. My exploration has never been so methodical and thorough although I know this is just the beginning to a new level of culinary focus. Michael mentioned in Toronto that when I spoke of food I sparkled and remarked that no other subject made me react in this way. Hm. Will this sparkle last or is the sparkle that I always seem to have when approaching something new? This summer's 'restaurant' at John and Kristi's in Ganges is not a small motivating factor in my increased engagement. I want the illegal restaurant to be fabulous and even compete with the gravitas of the Oscitanian culinary world ; P . I want to achieve some sense of being grounded to this plan and to that place in this way. May the sparkle be the ticket, or the start of the ticket anyway.

THE COOKBOOK/RECEPTEN BUNDLE:
I have decided to create a Ladies Gourmet Cycling cookbook. Apply for grants for this project that it can be really beautiful. The cookbook should represent my style of cooking until the finest detail - how it relates to diet, lifestyle, clean, healthy but also a love ingredients and complete understanding of the material nature of cooking. It should communicate my cooking when it rocks and my personal life in its ups and downs - because I know this motivates my writing. Possesed cooking and dining, hunting and gathering. Because I never write recipes I will have to learn to think of a way to communicate the menus and dishes - but not veering from my exuberant email style of writing, the sort of writing that I use when I write the emails and menus - perhaps ever better than this.

THE COOKING PROGRAMME:
Several people have reacted positively to this idea. A TV programme for cooking. I'm thinking about the zillions of TV programmes and how this programme can be different. I will think about this with Erik Terheggen and try in the coming 6 weeks to discover what it is that is watchable about my cooking and the experience design that I do when cooking. I think the cookbook and the cooking programme should focus on the experiential aspects of cooking and should not be didactic. THink about this more.

THINK ABOUT:
what are cookbooks as products? presenters of lifestyle? teaching a cooking technique? (think of more questions here.....) How can my cookbook communicate the experiential aspects of the act of cooking if that is what it is that gets me off. How can I make contagious the improvisational element in my cooking while recognising that my technical understanding is not universal - and is not necessarily shared by my potential audience/client group? How do I reconcile the fact that I am not a professional cook? Nigella Lawson is not a professional - keep remembering this.

start asking all friends if my they think my cooking and culinary approach is unique and if so, in what way? the answers that I get to these questions will serve as a guide.

RECEPTEN BUNDLE / COOKING PROGRAMME should:
- make MONEY. NO FUQN AROUND.
- reflect my personal life (i.e. ideally the cheese curse should be in there)
- reflect activist bent and why i keep thinking about the term 'Champagne Socialism' (maybe that should just be the title of a menu?)

RUBRIEK: COMING DINNERS:
- John and Kristi and ______ (new phase of lasagna)
- May 17, Kecia : get to meet the NEW GUY, what's on the menu Menu. A menu that asks: who are you? and tells him who i am. hm. and in this an era of dangerous animal protein!!!!! It will have to be fish and shell.... kecia is vegetarian. this menu/dinner must embody technical bravura, and sublime thinking, and it must give him pause for thought, show the rockn side.

CALENDAR OF CHANGING HUNQUERINGS:
The hormally changing dietary desires should be discussed in the book and the cooking programme because they are what ultimately motivates me to interact with a set of ingredients. In Toronto the feeling of dairy turned my stomach, once in Napoli that's all I wanted to eat. Now I eat raw vegetables but cannot be motivated to eat fruit. I eat only dried figs and pumpkin seeds and shit 3 times this morning and once last night from this. 4 full-on big shits! What the hell was I holding onto? More importantly how can I bring in this aspect of talking about food without freaking everyone out? Maybe you can't share everything? How do I structure my research for this project? Cookbook reading, programme watching, summing up? When is enough enough and the key to success is just plugging into the folks that can really help me make it happen.

A QUEEN'S DAY MENU FOR 3 LADIES:
- blushing sentries of cod au style gravad guard a seaweed nest in which little edamame beans catch up on a month's worth of avontures du tÍtes. Adventures that have led to all sorts of discoveries
- in a puddle of melted butter pale asparagus, new potatoes and chopped white and yolk of egg group themselves traditionally. Their smug entrenous irreverently invaded by naughty baby crayfish
- recalling the discussions earlier this evening brings colour to the cheeks of the lychee syrup granitÈ served with lychees and blood orange sorbet

THE FUQN EXCELLENT LASAGNA/SFOGLIA EXPERIMENT:
it would be cool to show the transformability of a recipe. The lasagna of the Ladies Spring Dinner and then how it changed three days later at the Secret Sewing Circle dinner - and it is about to change again as ahybrid for John and Kristi. Is this just process cooking?