Food Truth Time
Two things about food I have realized over the past two weeks.
One: I need to eat food at mealtimes. When I am left to my own devices I lack food structure, among other things.
For example today I didn't eat until about 1pm even though I was up at 8:30am. I ate some spoonfuls of vegetarian chili and drank half a pot of coffee. Then I had an Emergen-C. Later on I ate a slice of carrot cake, and then I made bread because I was too lazy to go out to get some. While the bread was rising, I tried to make panisse with a new recipe, which was a failure. I ended up frying chickpea paste in too much olive oil until it was brown and crispy on the outside and sort of pasty on the inside. Yuck/yum/fail.
Once the bread was baked and cooled I cut a couple of slices and ate them with a smear of boursin and, get this, topped with sauteed kale and mushrooms.
And then to finish the day I had a big cup of peppermint hot cocoa with marshmallows.
This is why I need to go back to work. For meal structure.
Two: I have come to the decision that I am not an adventurous food person. I was watching this show today on PBS where this food person went to Thailand and ate fried silkworms and drank silkworm poo tea. With gusto.
This is not something I want to do.
Turns out that I can't seem to get appropriatedly excited about offal buffets, using toasted grasshoppers on salad instead of croutons, eating teeny tiny tastes of one bite of the most exquisite amuse-bouche ever invented, or anything other than milk that is served foamed or jelled (yes, I know that is so seven years ago).
Staying in just seems to be more fun to me right now. I just want a moderately priced roast beef - with roasted potatoes, a green salad, and La Mamans delicious pan gravy. With perhaps a dessert of plain sponge cake and jam. Made from scratch. By me. In my kitchen.
Ok, so maybe this is more of a post-holiday food blurg. But seriously, how awesome does a roast beef with gravy sound right now? Pretty awesome.
Better than bread topped with boursin, cooked kale, and mushrooms, that is for sure.
One: I need to eat food at mealtimes. When I am left to my own devices I lack food structure, among other things.
For example today I didn't eat until about 1pm even though I was up at 8:30am. I ate some spoonfuls of vegetarian chili and drank half a pot of coffee. Then I had an Emergen-C. Later on I ate a slice of carrot cake, and then I made bread because I was too lazy to go out to get some. While the bread was rising, I tried to make panisse with a new recipe, which was a failure. I ended up frying chickpea paste in too much olive oil until it was brown and crispy on the outside and sort of pasty on the inside. Yuck/yum/fail.
Once the bread was baked and cooled I cut a couple of slices and ate them with a smear of boursin and, get this, topped with sauteed kale and mushrooms.
And then to finish the day I had a big cup of peppermint hot cocoa with marshmallows.
This is why I need to go back to work. For meal structure.
Two: I have come to the decision that I am not an adventurous food person. I was watching this show today on PBS where this food person went to Thailand and ate fried silkworms and drank silkworm poo tea. With gusto.
This is not something I want to do.
Turns out that I can't seem to get appropriatedly excited about offal buffets, using toasted grasshoppers on salad instead of croutons, eating teeny tiny tastes of one bite of the most exquisite amuse-bouche ever invented, or anything other than milk that is served foamed or jelled (yes, I know that is so seven years ago).
Staying in just seems to be more fun to me right now. I just want a moderately priced roast beef - with roasted potatoes, a green salad, and La Mamans delicious pan gravy. With perhaps a dessert of plain sponge cake and jam. Made from scratch. By me. In my kitchen.
Ok, so maybe this is more of a post-holiday food blurg. But seriously, how awesome does a roast beef with gravy sound right now? Pretty awesome.
Better than bread topped with boursin, cooked kale, and mushrooms, that is for sure.
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