“A year from now, you will wish you had started today.”
– Karen Lamb
For those that have been following this blog for a while, you will know about my seasonal to do lists. Since winter of 2011, every season I have written a to do list of about 10 foodie challenges to push my cooking skills and eating experiences. I am leaps and bounds ahead where I was before I started. I feel confident enough to think “Ok, I can do this” as long as I pay a healthy respect to recipes and the advice I glean from those more experienced than I.
It’s been an amazing ride. There’s immense
smugness satisfaction in telling people that I’ve made bacon or ice cream or cheese or tomato sauce or a pavlova. I guess gloating rights is part of the accomplishment. If you own a sweet car, you want to show it off right? (That’s a genuine question, I’ve never owned a car)
Many of the things that went into my lists were foods that I adored but had never tried making. This has opened my eyes up to my favourite flavours and ingredients and given me a better understanding of them. This in turn has made me a better cook.
Crossing things off the list has been the main focus. The list has kept this blog filled with fresh and relevant experiences but I admit, it was grueling. Any week or two that went by without crossing an item off flushed me with guilt.
Hanging up the teatowel
I have undertaken seven seasons now and it’s time to hang up the teatowel to give it a new approach. Bucket lists are great to remind us there are many experiences that we want for ourselves, but it freaks me out that time goes so quickly. Each time I write a summary for the season, I wonder where exactly the previous three months went.
So, I’ve compiled a mega list of the tasks so far plus some extras to push it up to 100 entries. Most of them are feasible but there are some heavy ones that will require months of planning. I’ll still be pushing myself to complete a task regularly, but not at the manic rate of one per week. At minimum, I’ll be trying a new thing each month to submit to Our Growing Edge.
My foodie bucket list
Some big, some small.
Learn to make Chinese soup. A nourishing tonic. Hold a cheese and wine tasting party. Bitch and wine. Over eat at a steamboat. Mid-winter with the family.
- Send The Koala to work with hot lunches. pending
Make lasagna. Once or twice. Cook with squid ink. Squid ink pasta.
- Hold a mid-winter feast at home.
Glaze a ham. At Christmas and on my birthday. Make pesto.Macadamia pesto. Make polenta. Grits. Make Oysters Kilpatrick. Yum and then a variation. Cook duck. With sticky cherry sauce. Eat a flower. Lavender. Forage something and cook with it. Onion weed dumplings, scrambled eggs and potato cakes. Make Vietnamese spring rolls. Summer rolls with peanut sauce. Have a picnic. At a black sand beach. Make sangria. White and red sangria.
- Catch a fish.
- Deal to a freshly caught fish.
Visit a new farmers’ market. Parnell and Grey Lynn. Prepare a raw meal. Two courses.
- Grow mint and a lime tree and make mojitos.
- Go strawberry picking.
Prepare Ika Mata (raw fish salad). Rich and creamy with tuna. Make and edible gift for Christmas. Baked puffs of yum. Join a CSA group. Ooooby. Roll sushi. Three kinds.
- Brew lemon ice tea.
Make ice cream. Russian fudge ice cream. Cook ribs. Sweet and gingery. Do something with rhubarb. Hand pies. Make bacon. Smoked it. Experience a degustation. An anniversary treat. Cook a big pot of chili. Yum. Make cornbread. Yup. Make Cornish pasties. Not once but twice. Do something with eggplant. Ew. Make Tom Yum. In Thailand. Make a chowder. With fish heads. Make a feijoa preserve. Curd. Make Spaghetti alla Puttanesca.Apocalypse spaghetti is for sluts. Cook curry goat. Warming and full of flavour. Tame an ugly root. Cook celeriac. Make French Onion Soup. A warming winter treat.
- Host a dumpling wrapping party
Make pork roast with crackling. The hair dryer method works. Have a fondue party. Cheese and chocolate fondue with tips. Make biryani. Fragrantly spiced lamb biryani. Butterscotch. Butterscotch sauce with apple hand pies. Go to a Korean BBQ. Faro in Auckland. Try a new fruit. Tamarind in Thailand. Declutter the kitchen. Pretty before/after shots. Keep a worm farm. In a bin under the deck.
- Build a compost pending
- Plant a vegetable garden pending
Live on $2.25NZ per day for 5 days for charity. Yes! I raised $635 for charity. Make hollandaise sauce. Yup.
- Make pâté
Make cheese. Halloumi and mozzarella. Make a pavlova. A roaring success.
- Have a burger party
- Create a piece of food art
Make ketchup or BBQ sauce. Tomato sauce win. Try a new grain. Millet is yum. Eat fish & chips somewhere glorious. Beachfront on Waitangi. Make cheesecake. Dark chocolate cheesecake. Use artichoke in something. Artichoke dip. Caprese Salad. Made with home made mozzarella.
- Make tzatziki.
- Make aioli.
- Bake tart tartin.
- Souffle something.
- Make a mousse.
- Pull pork.
- Make a risotto.
- Crème brûlée.
- Make a hawker dish.
- Dine out ethically.
- Bake a brownie.
- Buy meat from a farm.
- Review and cook from a cookbook.
- Design a cookbook.
- Bake a loaf of bread.
- Go vegetarian for a week.
- Pickle or ferment something.
- Eat at a Michelin star restaurant.
- Make a dessert from a foreign country.
- Cook with offal.
- Make Chinese tea eggs.
- Try balut.
- Gorge on seafood in a coastal village/town.
- Ride a bicycle to a fresh food market.
- Visit a commercial fish market.
- Partake in a progressive dinner.
- Smoke fish.
- Cook a turkey.
- Cook a beast on a spit.
- Eat in France.
- Eat in New Orleans.
I will be updating this bucket list over here at it’s permanent home.