Dec. 31, 2024 – Ann is in OurLittleCorner today

I Hereby Resolve…

We’re entertaining tonight – New Year’s Eve – so OurLittleCorner will be short.

While Andy is blogging about places to go and things to do (or not), I’m thinking about recipes to make and serve (or not). And I’m thinking about tasty and nutritious ingredients to use – and attractive and functional and safe utensils to use.

First an update on my last blog about black plastic or nylon cooking utensils and food storage containers. As the Los Angeles Times and other sources such as Wired have pointed out these last few weeks, mathematical errors were made in the study published in Chemosphere – which found black plastic and nylon to be dangerous at certain heat levels. I personally am going to maintain that we’re better off safe than sorry in regards to plastic, even if the numbers from that study aren’t as damning as we first thought. So I’ve replaced my beloved black nylon spatulas with Di Oro Silicone gray spatulas (and fyi – black is apparently safe in silicone, but I’m trying to avoid black just to keep our guests calm :).

Here’s what Andy and I are using in our kitchen now. And good luck if you’re trying to find spatulas and turners made somewhere other than China.

AND – before I get back to cooking and cleaning in prep for tonight, let me reveal another resolution I’m making. That is: I shall quit believing that a peer-reviewed study and/or academic study is always to be believed. Just as we were (slightly) misled by the study about plastic utensils, I’m in a tizzy trying to decide what I think about this academic study on seed oils. It’s all over the news, partly because Robert Kennedy,Jr., has targeted seed oils. There are so many factors to take into account and it’s all so confusing for us novices. For example, one article I was perusing indicated that peanut oil is a seed oil. Correct me if I’m wrong, but I don’t believe that’s a correct statement. And I’m a big fan of sunflower oil. Do I have to give it up – or is it bad only if it’s used in processing ultra-processed foods? So much to learn; so little time.

This was a gift from my foodie daughter for Christmas:

Whoops! I almost forgot: I also resolve to be a more spontaneous and adventurous cook in 2025 – as I try to emulate our 19-year-old grandson, Moss. For example, he put together this holiday dinner menu so casually that it astounds me.

When I texted him about how he planned it, this is his reponse:

Moss couldn’t provide me with a recipe for Ochazuke, but here’s a website I like – JustOneCookbook.com – with a recipe you might try.

And here’s hoping (fingers and toes crossed) that 2025 is a better year than expected! Andy and I will start the year out with healthier spatulas, better cooking oils, and more delicious and spontaneous dinners at home with dear friends and family. Little things can mean a lot.