In every kitchen there are heirlooms, family treasures, jewels that we take care of with love and care. In ours, one of those pieces of jewelry is a cutting board made from pieces of an oak tree that we bought to do a renovation (yes, we bought the whole tree, but that’s another story).
In the four countries and five kitchens through which it has paraded, it has always had a leading space on the countertop, halfway between the stove and the sink, near the organic recycling bin and handy for the knives.
And although the wood of that generous oak was treated for this purpose, the truth is that we rarely use it directly. That is, whenever we are going to cut something, we place another plastic or wooden board.
We do it so as not to mistreat it, but also to prevent bacteria from accumulating in its pores. And also, it is difficult to wash and dry. It goes “unprotected” only when I go to knead. It seems to me that the oak transmits nobility to the mass.
I pamper it and take care of it for what it is and what it represents: a family treasure that will record the many good times this family has had in the kitchen. And you? What relics do you have in the kitchen?
The recipes that I propose for this week have also passed through that table, in a menu that brings, as always, three servings of legumes, two of fish, lots of fruit and vegetables and the
Baked preparations
Elaborations with stir-fry
Elaborations to the fire
cold preparations
