I love an old fashioned cocktail, but I wouldn’t say I’m old fashioned; however, lately I’ve found myself participating in things that seem dated since the world exists online. Or at least, your world can exist solely online if you choose.
I’ve taken up an interest in couponing. Usually I sift through the Tuesday delivery of junk mail, pick up booklets like “the whole deal” from Whole Foods, and select those Valpak coupons that are most relevant but never use them. However, I did pull out a number of them today and intend to put them to good use. I could opt for a modern alternative to coupon cutting-there’s this savings app that finds the lowest grocery prices: Favado. I’ll try the app and use paper coupons and report back. By the way, lots of coupons are perforated now which is quite satisfying.
My husband and I have been purchasing and sending postcards and thank you notes more so lately since having moved across the country. During our trek to the east, a gentleman in Austin, Texas found it pretty swell that we were sending postcards. He was shocked and pleased that young people were doing this. I suppose he was implying that kids these days do everything on the internet. For me, it’s honestly liberating to use a pen and paper, and I’m afraid if I don’t now and then, my handwriting will become atrocious. Back to using snail mail, stamps for postcards are only $0.34 each! I now find it exciting to see those city-themed tchotchke stores because I know I can always buy a postcard there.
Maybe it’s just me, but cookbooks seem old fashioned since the world wide web hosts an array of food-dedicated sites. Most of the recipes I use are from allrecipes, foodgawker, and the Food Network. Occasionally I have used the book, “How to Cook Everything Vegetarian” and over the last two years, about every two months or so, I would use “Food in Jars” when I canned with my canning club.
In an effort to choose paper over html, I’ve been using a wedding gift: A stock pot and a book called, “One Pot.” I’ve made it my mission to try a recipe once a week from it, and have stuck to this goal pretty easily. It gets me to use things I wouldn’t have normally, like okra for Cajun Stew, and a lasagna with corn tortillas instead of noodles. It’s really nice to not only take a break from the computer screen, but to put my books to good use, and have a practical excuse to display them on the kitchen counter. Today I’ll make the book’s Corn Beef and Cabbage recipe in honor of St. Patrick’s Day and my Irish grandmother who made it traditionally.
On that note, Happy St. Patrick’s Day! And Happy Birthday to my friend Arnaldo!