January … it is often a time when we mere mortals look back on the previous dozen months … and sigh. Sometimes we even make a few resolutions. It is also a month to contemplate all the stuff that media outlets claim will be trending during 2017. Gotta admit some of it sounds pretty scary to me, like “bowl fever” and “sprouting.”
Personally, I was hoping kale, the favorite edible from at least the past year, would be off the trendy food list. It is. After reading what we have to look forward to, I say, perhaps I should give kale a second chance.
But let me just be perfectly clear. I don’t care if you disguise kale in a smoothie, sauté it in a sauce, or pulverize it to bits and mold it into gourmet chips. I just never quite developed a good relationship with the bitter green stuff. I mean … why not just admit spinach is far superior to kale. If it was good enough for Popeye the Sailor Man, it is good enough for me.
But let us not limit trends to just food. Having just gone through a kitchen remodel, I also wanted to know about color. Apparently, green is the color to drool over. Not so much that dark “kale” green, thank you very much, but earthy and natural greens with catchy names like Antiqued Aqua and Mother Earth. They are just a few of the hot hues we should be surrounding ourselves with in our home this year. Does anyone remember the ugly green shag carpeting that was in every house when you were a kid? Just saying.
But let us return to some interesting food trends. It seems quinoa will be replaced with sorghum. Quinoa … I barely knew ya … and now you are being replaced by sorghum? That’s right … sorghum. Such a strange word. It was noted that baked chips, cereals, crackers and even gluten-free breads will have sorghum as a major ingredient in 2017. The article also swears we are going to see sorghum right next to Orville as a popcorn alternative on more store shelves this year. I told the hubster about sorghum popcorn and thought he was going to burst into tears. You don’t mess with a man’s popcorn.
Let’s face it, quinoa never had a long-term chance. It is too difficult to write down correctly on a shopping list. I always forget to put in the silent “o.” And then there is the issue with pronouncing the word “quinoa.” Kinda like a 2-year-old, I never could get my mouth around it.
Now we have sorghum … one of those wacky words misspelled by nine out of 10 youngsters on a spelling test. But on the upside … it is an excellent source of fiber and also rich in protein. But does anyone ask the burning question … how does it taste?
The same newspaper article wrote about something called the “bowl fever” craze. Apparently, restaurants are starting to leave sandwiches and wraps in the dust for meals in a bowl. Yep … breakfast, lunch and dinner all in a takeout bowl. The reasoning is that eating out of a bowl is oh-so-much-neater than two-handing a drippy burger or oozing breakfast sandwich that can leak all over your britches or laptop. The news piece also suggested fast-food workers could put together a bowl quicker than a ‘wich or a wrap. So is the bowl all about quick and cute presentation or taste? And just how are you going to feel the first time Burger Doodle hands you a burger out of the drive-through in a bowl?
Food trends … we won’t know if any of them will stick for a few months yet. My prediction is sorghum will go the way of kale before 2017 hits the second quarter. Don’t even get me started on that whole “bowl fever” thing.