I have a bit of an obsession with food wastage – as I’ve already mentioned in a previous blog, it kind of upsets me. In an ideal world, I shop once a week and have a basic idea of what I’m going to eat each day. Back in my bachelorette days this often resulted in very boring weekday meals. Because if I bought a whole broccoli, then I was forced to eat broccoli almost every night to use it up.
The more people you have in your household, the more variety you can purchase without wastage. And when you’re just one… well it can make it difficult.
You know how it goes these days… it seems that everyone is on some kind of special diet… everyone is intolerant to something. Look… it’s not like I don’t believe them, because I know plenty of people who have legitimate intolerances… but it’s almost like sometimes… well… I don’t really believe them.
This is not helped by the fact that it seems there are those who practice ‘selective’ intolerance. They make a big deal to get a gluten free meal in a restaurant, but on Sunday afternoon gorge on ‘standard’ pizza with apparently no ill affect.
Austria is well known for many different types of food – some you will definitely have heard of: strudel, schnitzel, goulash etc. Each region also has specialities they call their own. Though consider that Austria has nine states in a total of 84,000km² (compare that to Australia’s 8 in 7.7million km²) – this means that a dish ‘local’ to one area is very often found in other places too.
I live in the state of Carinthia (Kärnten) and I work in the state of Steiermark (Styria), so I’m familiar with quite a few.