I don’t know how it happened. I grew up in a typical chicken and green beans American family. Well, sort of. But the point is, I was never discouraged from eating meat. In fact, ribs once made my mouth water and meatball subs were my first choice. As the years went by, I just lost interest.
I am not a vegetarian for religious or moral purposes. I think the evidence supporting vegetarianism due to its benefits for the environment have propelled me forward, but that has only been a recent discovery of mine. Therefore, my tranformation is somewhat boring really.
Once in college, I found myself uninterested in the taste and hassle of the animal substance. I would eat chicken every now and then, but dining hall meat just isn’t great. My roommate’s mom was a strict vegetarian who also happened to be an amazing cook. Maybe this was the beginning of the slippery slope.
Regardless, now I’m three years or so into my non-meat-eating ways and can’t seem to stop. I confess that I am a fish eater and when eating out I will usually order a meat option. But I never cook meat, mostly because I don’t know how.
The point of this post is to explore with you my quest to discover the art of cooking meat. And eating mostly vegetarian at the same time. If both can be accomplished, my body and my life will be much improved. So with a fork in one hand and a knife in the other, join me at the table.
