Apr. 18th, 2017

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When Flo was growing up, we had a schedule of meals (Monday night was bean night, for example). It was meant to save time, if only the time spent trying to decide what to make on any given day. After doing the cabinet cleaning recently, I have lots of empty jars and a fair amount of empty shelf space. Before stocking up again, I thought maybe it would be good to go back to planning. Many cook books (or cooking philosophy books) have lists of basic staples that one should always have on hand. Some recipe books start out with a list of ingredients for each recipe, which I guess could be compiled into a shopping list. I'm back to consulting books, but possibly what I need to do is cut and paste a book just for us. Mollie Katzen's "Still Life with Menu" seemed like it was for someone who wanted to spend more time cooking than I do. I am currently flipping through Shalene Flanagan & Elyse Kopecky's book "Run fast. Eat slow." First, I'd like it better if it said slowly, but maybe it is meant to reflect the Slow Food movement. A lot of meat, a lot of salt (sea salt specifically). Teff flour instead of wheat flour, although she is OK with minimal ingredient fresh whole wheat bread. Last week a friend offered glowing testimonials to the Whole30 Program. I am glad it is making her feel healthier, but I had a hard time not smirking. It seems to be a combination of "paleo" (in the modern sense, not actually what people ate in the early stone age) and an elimination diet, plus the random thoughts of the authors. No wheat, no dairy, but coffee is OK. Hmm. I am sure some people would say that as a fairly picky vegetarian I am not entitled to scoff at other people's dietary choices, but I feel internally consistent, most of the time.


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