Editorial note: Opinions expressed here are solely those of the blogger
Our family was having dinner recently and we somehow got into a discussion about being a picky eater. It delved, as it always seems to, about who among our family most or least embodies a given characteristic. At some point our daughter Sasha declared that I was one of the least picky eaters she knows. And I agree. I’m not crazy about lentils, capers or eel. If I’m going to eat anything with cream or mayonnaise, it has to be a barely-there amount. Otherwise, I’m pretty much game for anything.
It was interesting we were having this discussion because, although I’ve been an open-minded eater for as long as I can remember, it’s only recently that I’ve realized it’s a pretty good life skill to possess. When you’re traveling, in different circumstances or surroundings; when you’re a guest in someone’s home – it truly helps to be able to eat everything on your plate.
And speaking of plates, I never much cared for the expression “make a plate.” For some reason my my mind goes to this dated place where a fictional wife, usually a nice old lady or a young woman in a beehive hairdo, puts a plate of food together for her balding, overweight husband while he sits on his ass. But on a work trip recently I stopped by myself for dinner at a local Whole Foods where I ate from the hot and cold bar. I grabbed an empty plate and then proceeded to fill it up. And for some reason the term “make a plate” finally seemed OK.
Which is largely why I intend to make 2020 “The year of the plate.” A couple of years back I defined 2018 as “The year of the sandwich,” embracing the late Warren Zevon’s adage to “enjoy every sandwich.” 2018, as I recall, went pretty well.
My hope is that I take the same mindset I had back in Whole Foods and apply it to my year. Seek nutritional value and variety, both in taste and texture. Recognize that although I might come across something better I will need to make choices – figuratively eat what’s on my plate, and accept the consequences. And of course be mindful of portion control.
Beyond making my own plate, I also want to take my culinary “game for anything” mindset and apply it to the year ahead. I want to be flexible, to eat what I’m served when I’m served it. To say please and thank you and only ask for seconds if everyone else has had their turn.
I appreciate you reading and wish you a safe, happy and healthy New Year. Cheers!