I have had two major life developments in the past few weeks. Don't get too excited.... neither has to do with buns in my oven or cooking shows starring yours truly (yet!) No, these two things are far less serious. Get ready......
1. I chopped my hair off. All of my pretty long hair that I spent months growing out for my wedding... CHOPPED! Watch out.
2. I have decided to stop eating meat. The word vegetarian may come to your mind.... and that is pretty damn accurate. However- let's clear a few things up......
I am a chef. I love food and I also have a husband that has agreed to cut back on his twice daily meat consumption, but has not agreed to be as drastic as his wonderful wife. So.... when you combine all of those things what do you get? This rant that I have decided to put in all caps just in case there are any misunderstandings. I WILL STILL BE COOKING, TAKING PHOTOS OF, BLOGGING ABOUT, AND LOVING THE TASTE OF MEAT. Yes, all caps. My point better be made after that.
So, you may wonder if all of the above is staying the same, then why stop eating meat in the first place? Well, I love animals.... sometimes too much (re: number of dogs in the Keith household) and as much as I love food, I can keep on loving it without consuming meat. That's that.
Here's the other thing related to the above rant..... let's say I am ohhhh, I dunno- In the south spending a weekend in Charleston and eating at my favorite restaurant with my sweet husband. If he orders the most amazing, inventive, culinary masterpiece that may contain meat you may ask- "Sarah, I know you are a vegetarian now, but since you are a chef and love food so much, will you still try your husbands dish?" The answer is yes. That's just life. Take it or leave it.
So I am sure at this point you are obviously biting your nails wondering what my recipes are going to start looking like and here's what you have to look forward to:
Dutch baby pancakes with blueberry vanilla maple syrup, bananas, and lemon zest.
Roasted carrot salad with avocado, roasted beets, and citrus dressing.
Grilled zucchini salad with fresh basil, almonds, hazelnuts, and feta cheese.
Caramelized fennel with kalamata olives, creamy goat cheese, roasted garlic, and fresh dill.
Orecchiette with roasted beets and arugula topped with shaved parmesan.
Kale caesar salad with homemade croutons.
Yup, that's a chicken. Told you nothings changing.