What I Had for Dinner Last Night
I am not a lover of controversy. In fact, I hate confrontation of all kinds. Probably one of the main reasons I did not make a very good middle school teacher, in fact, was my reluctance to incite any ill feelings in my (12-year-old) students by confronting them. (They, of course, did not practice the same kind of restraint). This personality is much better suited for college teaching; I have had to have the occasional confrontation with a student, but very seldom.
Due to my non-confrontational-ness, I have been hesitant to post about or respond to any of this week’s food blogging controversy (involving this article about food blogging in Food and Wine magazine).
The sandwich pictured above has cheese on it, though, and it is, in fact, what I had for dinner last night, which is usually what I write about. Those of you who read regularly know why I write this blog, and it certainly isn’t to impress any professional journalist. I did my stint with a glossy magazine, and frankly, I’ll take writing about real food that real people might eat and cook any day. And, when I’m looking for writing about food to read, or recipes to use, I follow the same principles.
Take this Philly Cheese Steak sandwich, for instance. Earlier in the week, I made pizza dough, and baked a round of focaccia bread with what I had leftover. So, exhausted when I got home from class at 8 pm last night, I made a quick supper by slicing up some sweet potato fries to go in the oven, and then sauteeing some red onions, adding some thinly sliced steak, and stirring in some cubed cheddar cheese to melt. Is dumping this mixture on the focaccia and serving it with the fries (on a paper plate, to boot) worthy of professional food magazine snobbery?
No, and that’s exactly why I’m posting it. Because I simply don’t buy into the dichotomy: the choices cannot be reduced to either frozen already-prepared dinners or fancy-schmancy food that takes hours and hours. There is a happy medium: good, simple, not-processed food that anyone can make at home.
That space is the one this blog seeks to fill, and if, by entering into that space, someone finds something worth making for dinner, then I consider it well worth my time. I hope it’s been worth yours too.
Tagged: Pete Wells Loves Cheese Sandwiches
February 17th, 2006 at 2:25 pm
Jennifer, this is Anne Coon. Thanks so much for this post. I have enjoyed this blog for weeks now, simply because the food is accessible for a mom like me. With 2 toddlers clinging desperately to my knees when I’m in the kitchen, I have been trying to learn to cook better and find that “happy medium”. That sandwich looked great, and I’ve been meaning to try sweet potato fries. I’m glad you’re doing well, and thanks for doing this site! It’s inspirational, I just don’t read it on the days I pull out my frozen lasagna! Have a wonderful weekend, tell David hello for me.
February 17th, 2006 at 6:25 pm
Oh, how hungry I become when reading your posts! That Philly sandwich looks decadently good.
February 17th, 2006 at 6:47 pm
Jennifer, thanks for your comments in the e-mail. I always enjoy reading your blog too, so I am glad it’s mutual. (And hey, we’re both teachers too!) I’m adding your link now.
February 17th, 2006 at 9:48 pm
J –
That was/is one of your best posts. I get Food & Wine (along with too many other food(ie) magazine, including several from the U.K. I had not read the column in question until I got Andrea Strong’s weekly email. And WOW, KBang!!. But then I sat back, and said maybe this is why I have not started a blog. That and a million other reasons like taking care of family members, etc. But your post has me thinking again. Good simple food is what cooking really is all about. Even in France — despite all the Foodiedom. I lived in NYC for 7 years and still visit friends there (mostly Godchildren). I read about all of the new places that they swoon over and debate about, and visit a few from time to time. But time after time i go back to the same small place in the Village that has been there for almost 20 years, run by a family from Nice. Simple, wonderful French food that is simply prepared with fresh ingredients and that is accessable to me — I can cook the stuff too!!! And the chef shares her ideas and listens to mine. So back I go and go and talk and talk. Your philosophy fits right into that. Thank you Thank you. A voice of reason. ANd once again…….. I should not (be and really am not) surprised… Thank you Your blog continues to be one of the best reads out there. ANd for that I am most appreciative (even if I can not type…) -JJ
February 18th, 2006 at 8:54 am
Anne: Welcome! I didn’t know you’d been reading the site…I’m so happy to know it’s proved useful sometimes to a mom in the kitchen. I hope your little ones are well!
Rorie: Decadent is a good descriptor (which seems quite the opposite of boring, no?)
Kalyn: You know, you mentioned that we were both teachers, and I think it’s the teacher in me that is most offended by Wells’s methodology. For one thing, his research is lazy; I would never allow my students to prove a point with such flimsy, out-of-context evidence. But even more than that, as a writing teacher (and as a human being for that matter), I tend to affirm. Even when a student says something in class that’s wildly off the mark, I look for the one something in what she’s said that I can connect with before I show her how to think about her position in a different way. It’s not that I don’t criticize; it’s the way I do it (and I bet you’re the same way in your classroom). Obviously teachers and critics are serving different purposes, but I would be much more inclined to listen to (even if I didn’t agree with) Wells’ argument for blogging criteria if he was not so dismissive and condescending.
Jonathan: No, thank YOU. From the time I started this blog, you have been the single-most encouraging reader, and what you’ve just said I count as one of the biggest compliments I’ve ever received. I would always, always rather be the chef at the smallest restaurant with the simplest, freshest food whose customers come back to talk food AND feel like they can make it at home! Next time I visit NY, you’ll have to tell me how to find the place in the Village you mention.
Until then, thanks for coming here so often and talking food!
February 20th, 2006 at 12:18 am
Great post! Glad you decided to post despite usually being nonconfrontational. I agree with everything you said. I wish PW had written his article more from his point of view rather than acting like his opinion is right and not even considering our opinions and WHY we like food blogs the way they are. Oh, I could go on and on. Thanks for posting about it. It’s great to hear your point of view.
February 21st, 2006 at 9:18 am
I’m also glad you posted about the Cheese Sandwich controversy. Your thoughts and insights echo many of my own.
I’m not a teacher, but I am a mother. I made a conscious choice from Day One to encourage rather than criticize; to support expression and creativity - in all its forms.
I have never approached food blogging with the ego or self-importance of a critic [or even a chef, for that matter]. For me, it’s all about passion; and my passions are home-cooking, comfort food, and creating great meals - for the pleasure of it.
I don’t read food blogs to be “impressed”; I read food blogs to be inspired, to share recipes and ideas, and have some fun along the way connecting with other cooks and readers in a [worldwide] community.
Like the statement I added to my blog the other day [after reading Mr. Wells article]… I do it for love. Not for money.
I find your blog - and all the other food blogs I love to visit - inspiring. Pure and simple. Thank you for sharing your take on this - I so appreciate it.
Karina
February 24th, 2006 at 11:41 am
I just discovered your blog and I like your philosophy. While I drool over the wonderful platings and exotic concoctions of Guy Rubino and El Bulli, reproducing these are out of the question for home or even highly-entitled amateur cooks! Well said, well cooked and well met!
July 13th, 2007 at 10:26 am
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