Q: Who in Fairbanks has a power bill that is higher in Summer than in Winter?
A: People who have an electric range, but cook on their wood stoves when the fire is going.
No fire, no free cooking. Dangit!
Now my Chinese genes are kicking in, and I'm wondering how much I can eat without cooking! More salads! Carrots and store-bought cheese! Hahaha!
(P.S. Mudder: I am joking. I'm still going to cook food! The difference is $2 a month.)
4 comments:
Chinese believe all food should be cooked for easier digestion and those yin yan stuff. I see values of eating salad as well. Just remember "Moderation and Balance " are the rules in life
ALL food? Really? Even fruit?
I've only heard of the opposite--there is a movement among some Los Angeles-trendy-crazy people to eat only raw food. I wouldn't like that very much. It sounds crunchy.
And the raw food diet is incredibly laborious and time-consuming. Also very limiting - so many foods need cooking in order to be properly digested. However I will say that Lara Bars are delicious - they're a raw-food. Energy bars made of crushed nuts, spices, all held together by pureed dates, raisins, apples. Hello calories!
Aw c'mon you gotta turn on your oven during the winter, though - I mean, how else do you make your delicious desserts? I seem to remember some lovely pictures of cookies and cakes...! Over here as the weather heats up (slowly and fitfully) we've started to get more into bread baking. I can't explain it but my family always gets interested in breadmaking during the summer. ugh!
I dunno about a raw food nut bar, Rena! To me, nuts just beg to be roasted... they turn from chewy and hippie-tasting to crisp, flavorful, and delicious!
I only bake rarely, and pretty independently of the seasons, so I wouldn't notice a difference to my power bill.
I've noticed that newer ovens (even the cheapest ones, purchased by the most tight-fisted landlords) are amazingly well insulated. I turn them on, they don't heat up the house. It's great for summer baking! As far as bread-making goes, doesn't dough rise and condition better in warmer conditions?
Post a Comment