Crisis Cooking

We are what we eat – and drink, and read, and listen to, or otherwise put into our bodies. However, in our modern busy lives, it’s often more “convenient” to cut corners in the “good, healthy, balanced” food department.

Opting for cheaper (and often unhealthier options) can even be an economic necessity – especially in times of crisis. One of those – the so-called “Greek Financial Crisis” (circa 2009-2019) helped spark the Stoned Kitchen “Crisis Cooking” section. One main reason I came up with the idea to include recipes and cooking stories in “my book” was seeing reports about one of the many negative impacts of “austerity measures” implemented to “save Greece” from going bankrupt. It seemed that many people – especially children – were gaining weight in Greece during the crisis-even as incomes were plummeting. That was troubling to me on many levels, but particularly because Greece’s traditional Mediterranean Diet is one of the healthiest (and most delicious) in the world.
Other inspirations for the Crisis Cooking section here include: I just happen to come from a family with a lot of fabulous cooks in it. I also meanwhile really enjoy cooking (and eating) and have had the chance to do both on two continents and quite a few countries, too. Stoned Kitchen has a LOT of international influences!

Stoned Kitchen’s food culture encourages eating as much regional, organic produce as possible while reducing the amount of meat and dairy we consume. Key for us is being aware and kind to our environment and cutting way down on ingredients and practices that we all know “aren’t good for us.” (Be warned: Stoned Kitchen has learnt to despise one-way plastic packing. We are trying to wean ourselves of it!)

Stoned Kitchen’s also not into step-by-step, spell everything out recipes, calorie counting, or “you have to do it this way” instructions. (For more on that, check out our evolving “Philosophia.”) Instead, the “Crisis Cooking” section is where you’ll find food and beverage stories of my own and from eSKay guests. Some of these tales are also scattered throughout the blogcast because well, food and drink just come up a lot in Stoned Kitchen.

In our Crisis Cooking section, eSKay’s versions of recipes are loosely organized into four categories. You’ll find sippable hot and cold inspiration in Aperos, Cocktails, and Virgins. Hearty (and mostly healthy) goodness abounds in Wicked Salads and Sandwi(t)ches, whereas Stoned Soups, Sides, and 1 (or 2) Pots are a feast for the eyes, tastebuds, and pocketbooks.
Finally, Sweet Seductions isn’t just the page to turn to for our selection of deserts. Here, eSKay also shares some of our favorite “in-between” snacks and treats. Note: Since dessert usually comes at the end, this will be the last section of the website we*ll likely get around to finishing. Until that happens just know when it comes to satisfying our sweet tooth, eSKay believes that less is more, and that giving in to temptation every now and then is not a sin, it’s a must!
We hope you enjoy and savor this section and consider sharing some of your own food stories with us. For Stoned cooks, keep an eye out for our handy tips for cooking up safely whilst under the influence. For those enjoying benefits of the herb, we’ll also be pointing out strategies for combatting the munchies. Stay tuned!

Tips for Stoned Cooks: First and most important tips: Take your time (but use a timer!) and be extra careful with knives, other sharp instruments, hot surfaces, getting ingredients mixed up…)

“Smiley-faced” Laubskos variation. This food story about a traditional staple for German sailors is coming soon in the “1(or2) Pots” section!
My own favorite seaman, Dan, first introduced me to Laubskos here at “The Last Pub/Tavern until you get to New York.” That was during our very first road trip together way back in September 2010.

Our first destination on that incredible journey was here in Bremer Hafen, German-Dan’s hometown. (More on that trip when I get around to writing the Laubskos “1 pot and a frying pan” recipe!)