For one, we eat a certain kind of homecooking that is very different from the one I grew up with. In the home I grew up in; imagine a mix of Midwestern farm-ish homecooking and Colombian cuisine Ã¢â‚¬â€œ worked for us. One day creamy saltine-encrusted pig brains sautÃƒÂ©ed in butter and then sancocho, rice, patacones, and arepas the next.
But on top of this is something that lies dormant, my latent inner chef. When I do cook (and lately its been hard due to the morning sickness and now with my crazy big tummy not letting me get close enough to the darn counter!) what I desire to cook is not American or Colombian or even in this hemisphere.
I seem to be channeling a beginner Japanese housewife.
When I cook, I whip out the miso paste, soy sauce, tamari, gomaiso, nori shreds, tofu, green onions, ginger, sesame oil, Japanese rice, mochi, and miso vegetable stocks.
On some days a roast chicken (with Paul Prudhomme’s poultry seasoning inside and out) can be a strong contender tho. (As an off topic aside, I would also recommend, for your Cajun cooking needs, Magic Seasoning Salt, we used this on EVERYTHING back in the 80’s)
What I cook when channeling this Japanese housewife seems to be sourced from cookbooks I have and have seen, recipes that I find online, Japanese food photos I devour online (Flickr Japanese photos), and from Japanese restaurant experiences (tho these are never what I hope them to be).
I have a long way to go and there are certain things I wont be making (like spaghetti with ketchup or anything drowned in mayonnaise) but I am always drawn back to certain basic ingredients.
I also have a love affair with Japanese tea sweets, called Wagashi, and have posted about them in the past, including a Flickr Slideshow of wagashi images found on Flickr.