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It’s true I don’t eat preservatives. Most of them just make my hair slowly fall out or my belly button bleed, but some of them make me fall down. Doctors wanted to take out internal organs to fix my mysterious slowly-starving-and-dying problem in my early twenties, but I instead of letting them cut me open, I decided to keep a food journal. Now I have a tidy list of which chemicals do what to me, PLUS all of my original internal organs, new in box. Which is convenient, because it turns out preservatives also make Thing 1’s hair fall out and also give her a persistent sore throat and runny nose. Only we figured it out a lot faster with her because of my tidy list.
While on tour, I eat a lot of Chipotle, because they’re the only guaranteed safe chain I have found so far. I eat. a. lot. of. Chipotle.
But at home … well. Today was a typical day, right? Sure. Breakfast was a homemade bun with local honey and a giant slab of butter. And Lover squeezed me an orange juice. Lunch involved milk and homemade cookies and a banana and a giant bowl of homemade vanilla yogurt. For dinner, Lover and I made broiled Tilapia and garlic-broccoli and this recipe I found for something called fondant potatoes. Then Thing 1’s teacher e-mailed asking if I could make something for Thing 1 to bring to a birthday celebration so as not to feel left out. So I made some cupcakes.
Tomorrow we shall make barbacoa and refried beans and this amazing pomegranate guacamole and probably salsa and maybe more cookies and also Lover has been saying he’s going to make a loaf of bread this week so that will happen. I predict Delicious.
Mostly everything has to be made from scratch. And I don’t like making bad food. I rely heavily on Allrecipes and my favorite cookbooks. And yeah, it takes time. But it doesn’t take as much time as you would think, once you learn the science of kitchening. And it’s a glorious time of the day, Lover and I in the kitchen and the children mucking about close by. 
Sometimes people say to me: I’d love to cook from scratch, but I’m just too busy and I don’t have the time.
And I say back to them: this year I wrote three novels, raced cars, fed goats, raised kids, and had plenty of time to make bread as well. 
It just takes practice.
I will give you the glorious recipe for the cupcakes, if you want it.

ETA by request:
the worst two preservatives by a million miles are sodium benzoate and potassium sorbate, often injected into meats & put into yogurts and things.
Also gross are: natamycin, calcium propionate, nitrites & nitrates, MSG, sulfites, citric acid*, calcium chloride and a million other small insults generally listed at the very end of ingredient listings.
*citric acid has a star because although theoretically it should just be, I don’t know, derived from citrus and fine, but in practice, it just makes me sad in so many gross ways. It’s true I don’t eat preservatives. Most of them just make my hair slowly fall out or my belly button bleed, but some of them make me fall down. Doctors wanted to take out internal organs to fix my mysterious slowly-starving-and-dying problem in my early twenties, but I instead of letting them cut me open, I decided to keep a food journal. Now I have a tidy list of which chemicals do what to me, PLUS all of my original internal organs, new in box. Which is convenient, because it turns out preservatives also make Thing 1’s hair fall out and also give her a persistent sore throat and runny nose. Only we figured it out a lot faster with her because of my tidy list.
While on tour, I eat a lot of Chipotle, because they’re the only guaranteed safe chain I have found so far. I eat. a. lot. of. Chipotle.
But at home … well. Today was a typical day, right? Sure. Breakfast was a homemade bun with local honey and a giant slab of butter. And Lover squeezed me an orange juice. Lunch involved milk and homemade cookies and a banana and a giant bowl of homemade vanilla yogurt. For dinner, Lover and I made broiled Tilapia and garlic-broccoli and this recipe I found for something called fondant potatoes. Then Thing 1’s teacher e-mailed asking if I could make something for Thing 1 to bring to a birthday celebration so as not to feel left out. So I made some cupcakes.
Tomorrow we shall make barbacoa and refried beans and this amazing pomegranate guacamole and probably salsa and maybe more cookies and also Lover has been saying he’s going to make a loaf of bread this week so that will happen. I predict Delicious.
Mostly everything has to be made from scratch. And I don’t like making bad food. I rely heavily on Allrecipes and my favorite cookbooks. And yeah, it takes time. But it doesn’t take as much time as you would think, once you learn the science of kitchening. And it’s a glorious time of the day, Lover and I in the kitchen and the children mucking about close by. 
Sometimes people say to me: I’d love to cook from scratch, but I’m just too busy and I don’t have the time.
And I say back to them: this year I wrote three novels, raced cars, fed goats, raised kids, and had plenty of time to make bread as well. 
It just takes practice.
I will give you the glorious recipe for the cupcakes, if you want it.

ETA by request:
the worst two preservatives by a million miles are sodium benzoate and potassium sorbate, often injected into meats & put into yogurts and things.
Also gross are: natamycin, calcium propionate, nitrites & nitrates, MSG, sulfites, citric acid*, calcium chloride and a million other small insults generally listed at the very end of ingredient listings.
*citric acid has a star because although theoretically it should just be, I don’t know, derived from citrus and fine, but in practice, it just makes me sad in so many gross ways.

It’s true I don’t eat preservatives. Most of them just make my hair slowly fall out or my belly button bleed, but some of them make me fall down. Doctors wanted to take out internal organs to fix my mysterious slowly-starving-and-dying problem in my early twenties, but I instead of letting them cut me open, I decided to keep a food journal. Now I have a tidy list of which chemicals do what to me, PLUS all of my original internal organs, new in box. Which is convenient, because it turns out preservatives also make Thing 1’s hair fall out and also give her a persistent sore throat and runny nose. Only we figured it out a lot faster with her because of my tidy list.

While on tour, I eat a lot of Chipotle, because they’re the only guaranteed safe chain I have found so far. I eat. a. lot. of. Chipotle.

But at home … well. Today was a typical day, right? Sure. Breakfast was a homemade bun with local honey and a giant slab of butter. And Lover squeezed me an orange juice. Lunch involved milk and homemade cookies and a banana and a giant bowl of homemade vanilla yogurt. For dinner, Lover and I made broiled Tilapia and garlic-broccoli and this recipe I found for something called fondant potatoes. Then Thing 1’s teacher e-mailed asking if I could make something for Thing 1 to bring to a birthday celebration so as not to feel left out. So I made some cupcakes.

Tomorrow we shall make barbacoa and refried beans and this amazing pomegranate guacamole and probably salsa and maybe more cookies and also Lover has been saying he’s going to make a loaf of bread this week so that will happen. I predict Delicious.

Mostly everything has to be made from scratch. And I don’t like making bad food. I rely heavily on Allrecipes and my favorite cookbooks. And yeah, it takes time. But it doesn’t take as much time as you would think, once you learn the science of kitchening. And it’s a glorious time of the day, Lover and I in the kitchen and the children mucking about close by. 

Sometimes people say to me: I’d love to cook from scratch, but I’m just too busy and I don’t have the time.

And I say back to them: this year I wrote three novels, raced cars, fed goats, raised kids, and had plenty of time to make bread as well. 

It just takes practice.

I will give you the glorious recipe for the cupcakes, if you want it.

ETA by request:

the worst two preservatives by a million miles are sodium benzoate and potassium sorbate, often injected into meats & put into yogurts and things.

Also gross are: natamycin, calcium propionate, nitrites & nitrates, MSG, sulfites, citric acid*, calcium chloride and a million other small insults generally listed at the very end of ingredient listings.

*citric acid has a star because although theoretically it should just be, I don’t know, derived from citrus and fine, but in practice, it just makes me sad in so many gross ways.

  1. 9ella10 reblogged this from maggie-stiefvater
  2. brambleberrycottage reblogged this from maggie-stiefvater
  3. bitch-stopbitching reblogged this from maggie-stiefvater
  4. wanderingthroughbooks reblogged this from maggie-stiefvater
  5. isqueeatstuff reblogged this from maggie-stiefvater
  6. the-fashionista-fatale reblogged this from maggie-stiefvater and added:
    Y’all would get along with will and rj
  7. vanessablokland said: I wonder if you’ve ever thought of making a cookbook? Some sort of daily meal plans for a month, or a “How to Kitchen” book with tips for how you do it?
  8. winterwizard reblogged this from raindropsfallingup
  9. raindropsfallingup reblogged this from maggie-stiefvater and added:
    This has been an immensely educating and delightful post.
  10. thenoveladdiction said: Have you tried eating Paleo? It’s all “clean” food because there are no preservatives and all that other junk