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since august or so, ive decided to retake control of my eating habits. i read an article in the ny times in july (i think) about a woman who planned a weeks worth of menus to be sure that her family would have a good home cooked meal every night. the criterion were: quick, tasty (she had two kids under age 10), and nutritious. in reading the article, although many of the dishes she chose didnt apply to me (i dont eat meat, and many of the dinners focused on a main dish of meat), it reminded me of something that i had done a few years ago that worked very well for me. every weekend, i would choose 2 or 3 entrees from a cookbook. it was either from a cookbook that i owned - my favorite being vegetarian cooking for everyone by deborah madison - or from a cookbook borrowed from the library. deborah madison has yet to let me down; i recall pledging to myself that i would cook each dish at least once. as for the library, being able to borrow a cookbook to try out a few entrees and mix things up is a blessing. writing up a shopping list and having everything ready to go (or precooked, if i had sunday evening to spare in the kitchen) meant that i had a full weeks worth of office-envy lunches and quick and easy dinners.so i went to the library in september and borrowed a year in a vegetarian kitchen, by jack bishop. one of my exes had a cookbook by jack (if i may be so casual), and i really liked it because the food was simple -- although often composed of less than 10 ingredients, the dishes would be hearty and have complex flavors. a year in a vegetarian cookbook was just what i was looking for - seasonal dishes to take advantage of the farm share that i have this summer, and easy to assemble. everything in the cookbook looked like it could be made in under a half hour, and i have to say that this is true of 80% of the dishes that i have made so far. the main thing that i have really taken from this book are that the booking is really seasonal. jack makes good use of weird vegetables that i get in my CSA box, that i would have merely used for decoration instead of eaten (pattypan squash is a case in point.) he also has novel ideas for flavorings that i think are great - juice to add dimension to a sauce, cheese rinds to make a soup more rich. however, some of the seasonal choices are a bit odd to me - for example, is tofu really just a winter food? to get to some of the more protein based dishes that include legumes and soy proteins, you need to read out of season recipes.i have renewed this book twice already, and may extend it another time. the only thing that keeps me from buying a copy of my own is that i dont feel that this is really a cookbook for my every day lifestyle. i am a hungry girl. the thing that i dont like about this cookbook is that it leans too much towards the vegetarians eat salad. lots of salad. school of vegetarian cooking, and i am disappointed that a lot of the spring and summer dishes are a little scant on what i feel to be the makings of a substantial dinner. everything is tasty, though, and i have enjoyed everything ive put together under jacks direction.

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