Tags
about, energy, green, living green, low-carbon, manifesto, patience, stoveless, stovetop cooking
So I recently read Leo Babauta’s piece on getting out of a rut. Back from China for over two months now, I’m faced with such a challenge. I still don’t have a place of my own (bouncing back and forth from parents’ abodes and friends’ sofas), and my art, writing, and blogging have suffered from this transience. Leo suggests challenging yourself to examine what exactly it is you’re passionate about, what you care about. Re: this food blog, here goes:
I started Stoveless because I didn’t have a stove–just two little burners and a big knife. Now I’ve got all the ovens America has to offer, but I’m not finished yet. In fact, I hope to build Stoveless into something bigger than just make-do-with-whatcha-got.
I aim to go stoveless because:
1) ovens use a lot of energy
2) I like taking shortcuts
3) cast iron skillets are an awesome alternative to baking on nonstick pans
4) the challenge of adapting recipes forces me to be inventive and know my ingredients.
5) I get an excuse to buy these! Vive Le Creuset!
So, fingers crossed for a place to call home–and a fruitful year of blogging to come!
I’ve got quite a lot of Le Creuset stuff (even a teapot, lol) and they make amazing stuff. I have one of their saucepans, although it’s at my parents place in England. I recently bought a new pan though and I think I’ll be sticking with these ones. 90% copper (outside of the pan), 10% stainless steel (inside lining of the pan) – riveted, fully stainless steel handle. Construction and quality is just beautiful and heat transferral and distribution is great too. They just seem nicer to use than le creuset saucepans. Le Buyer is the company… the pan range is called “Inocuivre”… pricey but I strongly recommend it if you’re able to find it!