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Two eternal questions of the ages: “Are we still there? and “What’s for dinner?” I can’t answer the first one because I have no idea where you are going, but maybe I could help you with the dinner plans.
There is something about the change of seasons that makes me want to eat more. Perhaps it’s a remnant of prehistoric DNA where survival of the fittest meant getting fat in the cold months to avoid freezing to death on the cold cave floor. This survival instinct is so strong and primitive that even though my life in the 21st century no longer requires living in caves (or storing fat, for that matter, then why is my body betraying me?) As soon as the temperature drops, my brain says, “Eat more food. So, I do. Dagnabbit.
This predictable quest for “more food†often leads me to search for recipes, and that’s why I tend to read more cookbooks when the days are short and the nights freezing cold. To be clear, cookbook reading has no seasonal limits for me, but when the time calls for sweaters and flannel, well my bedside reading stack turns into a pantry, bibliographically speaking.
As it happens, the publishing industry has come to realize that humans love to read about food, so every year there are a lot of new cookbooks and other food related titles for them to read. draw readers into the kitchen. Therefore, if you are suffering from the same prehistoric urge to eat more during the fall and winter seasons, take my advice. Go to the library and check out books on food.
Even if you’re not the type to cook, reading about edibles can fill the soul, even the stomach.
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