Interpretations from a Compulsive Kitchen: Part I

Now that I've eaten my way through the leftover Filets de Poisson a la Bretonne (a delectable fish preparation from Miss Julia Child), Ragu Casserole (my Great Aunt's recipe), and meatloaf (courtesy of William Sonoma), which were all accrued during Grandma's visit in March, it is time again to start soothing my soul by cooking up some summer favorites.

There's something so satisfying about cooking at home, and with all of the recent food blogging assignments I've been sent on for the magazine, it sounds even more pleasing - to chop, to stir to flavor layer delicious culinary compositions of my own. Instant gratification and one of the best releases from my manic mind.

But before my dishes can come together, the ingredients have to be chosen. And as you might imagine, an OCDite's creations are compiled carefully with choice produce and herbs (I started my own herb garden last year, so I could be sure I was getting the freshest every time!). Quality ingredients - if you live in a climate where they're readily available - are like the difference between cashmere and wool. Both will do the trick, but if you want to truly indulge, then "go big or go home."

I recommend checking out the local farmers markets first. They are popping up everywhere in Southern California. I gravitate to the market at the OC Fair Grounds (Thursdays from 9 a.m. to 1 p.m.), because it's close, which boasts the best eggs, true artisanal dark German bread and fresh, raw almonds amongst the beautiful bounty of fresh produce. And if you reside in my home state of South Dakota, stop by the nearest Hutterite colony. Their produce and meat is grown with care and tradition, and is always delicious.

Onions and artichokes at the Fairground Farmers Market

Be creative with what's in season: Sautee or stuff these beautiful Squash Blossoms

And who can resist a beautiful beet! Boil them (with the stems on so they keep their color) and eat them cold or hot in salads or soups.

It is hard to resist picking up everything displayed on the market tables, but of course, I always go prepared with a list. As much as I would like to be one of those spontaneous cooks that can meander their way through the market, stumble upon the most impressive artichoke you've ever seen and make a menu on the spot using that ingredient, I am just not that person. It probably takes me as long to come up with what I'm serving as it does to actually cook the dish.

After flipping through my favorite cookbooks or those that I constructed myself during my first month of vacation (seven 2-inch binders of recipes, equipped with color-coded tabs, sheet protectors and creatively cut scrapbook-like pages - thank you - I am impressed by it, too), I make my choice, and set out to scribble an organized list of what I need - or I used to, until recently. A couple of months ago, I discovered one of the most intuitive apps (not an appetizer, but a phone application) and a dream for an OCDite like me, called Out of Milk. Out of Milk, an app after my own heart, allows you to make multiple shopping lists for different stores or different occasions, you can check off the items as you go as well as keep tabs of what's in your spice rack, and it's free! It's unbelievable, and for an OCDite whose mind is always "on," it is comforting to know that I can immediately add a thought or an item to my multitude of lists and not freak out about not being able to instantly jot it down because I'm worried I'll forget about it, and then my future list will be incomplete. This app eases so many obsessive moments for me that I can't begin to thank the inventor enough, but thank you!

Furnished with my virtual list tucked away in my Furla, I make my rounds to these varietal grocers:

• For truly sustainable seafood: Santa Monica Seafood
• For hard to find, quality ingredients: Bristol Farms
• For meat and cheeses: The Meat House
• For spices in quantities large or small and addictive, homemade snacks: Henry's Market
• For savory simmering sauces if you don't have the time to make your own: William Sonoma
• For a more elegant meal and a bright spot in your day, pick up a bundle of fresh flowers: Every Bloomin' Thing

Round up an assemblage of farm fresh goods, and bring them home to admire. Throw a few in a bowl to decorate your countertop, and put the rest in bags or bowls of water after cleaning. I place my lettuces, herbs and tomatoes in Ziploc bags with a paper towel or two, and my other veggies like carrots, celery and radishes get thrown into a container of icy cold water for long-lasting freshness and to keep them crisp. Why not get the most out of your harvest?

So, until Part II from my rather compulsive kitchen, make your virtual lists, do your shopping and let it be fun! Explore the variety of eats available at your local grocers. Next time, we'll travel through my OCDite mind in prepping and cooking mode, and I'll leave you with a recipe that will allow you to be playful and adventurous, and it will not be something baked. Baking requires precision, and if you don't get the measurements perfect, it can be a little too disastrous for this disorder.

And don't forget to take one last look at the Jacarandas while you're out perusing the produce - their purple blooms will be gone soon!