My Very First Pie

Well, I have been promising an entry on baking for awhile, but the lack of inspiration mentioned in the last blog has been holding me back. Yesterday I decided to kick boredom to the curb by trying something that I had never tried before... I decided to make a pie entirely from scratch. I got the LO involved (eggless dough is fun for LOs), and let her taste test most of the ingredients (except the whiskey). We had a great time, and made some really great mini-pies (I remembered last minute that I was without a pie tin, so I made wee little pies in a muffin tin)... so good, in fact, that they are already living in the past tense. My MR REALLY liked them.

They were sort of an improvisation. I knew I wanted pie, but the cupboards were close to bear, and grocery run was not an option yesterday, so I took stock of what I did have, and created something special and new. This is often my favorite way to cook.

Cherry Hibiscus Jubilee Pies
EST PREP TIME: 1 hr (pitting cherries is the pits. These take time, but are worth it.)
EST COOK TIME: 25 min
COST: $7.00 (basing this on a stocked kitchen. I only bought cherries and hibiscus)

1 3/4 cups ranier cherries (the yellow and reddish ones)pitted and halved
1/4 cup dried hibiscus flower (pieced, or chopped)
2 tbsp flax meal (sounds strange, but it is a delicious nutty addition, and SO good for you)
1/2 cup raw sugar (I infused mine with a Tahitian vanilla bean. Thank you Aunt Catherine!!)
2 tbsp cornstarch
1/2 cup water
one shot (roughly) Whiskey (I used Jameson's)(optional)
2 tsp vanilla

Simmer cherries, hibiscus, water, whiskey, and vanilla for about 10 minutes.
MIX sugar and cornstarch (if you do not mix the cornstarch will clump. I KNOW this from experience) and add the mixture to the cherry mixture. Remove from heat and stir until thickened. Allow to cool before adding to crust.

I used this recipe from simply recipes for the crust. But I substituted ice cold almond milk for water.

Roll the crust about 1/8 inch thick. (If you have a LO with her own little metal pots and pans, the pot lids work perfectly to cut the dough to muffin cup size!!) Cut into circles and fit to bottom and sides of six greased muffin tins. Fill cups to full with cherry mixture, and cover each little pie with a doughy top. Cut two or three 1/4 inch slots in the top of each pie.
Bake at 375 for 20 minutes.


(and make sure that you make my favorite, pie crust cookies with the leftovers. Sprinkle rolled dough with cinnamon and sugar. Bake alongside the pies.)

Yesterday was a good day. Definitely not an everyday, but Michael Pollan in In Defense of Food says that we should be able to eat as many high fat foods as we are willing to make at home (thanks for reminding me C.), so I am never going to apologize for sometimes pies.

It's not always simple...

It has been a bad week. The LO has refused naps, I have been under the weather, and quite honestly, I have not much felt like cooking, blogging, or making much of an effort at anything. For me, this tends to lead to a complex shame spiral. In the past I would have totally caved, bought a bag of highly processed cookies, and disappeared for a month... it's not always easy to stay on track. I know this, but it still gets me down. So, what's a gal to do when she feels like doing nothing???

Brainwashing helps. Not literal brainwashing, per se, but switching on something in your subliminal. In my very first post I mentioned following your gut. This week was my gut's first big test, and while it did not pass with perfect marks, it DID surprise me a bit. I was terrified when I started this venture that I would cave the second life got hard, and retreat into the easy world of processed foods, but it didn't happen, not really anyway. I think that I finally get this whole "food" thing on a molecular level. Even at my worst I found myself easily, and without hesitation, reaching for more whole food or healthy options. This is proof, people, that once your gut gets it, the rest of you will follow.

Truth time... there IS a box of cookies on my counter, and they were beaked in the grocery's kitchen, not mine. I am okay with that, because cookies are a "sometimes food"... unless I say I can never have them if they are not homemade... then they become an obsession... you get me? "Never again," doesn't work with me. I suspect that it doesn't work well with most people. I choose to say rarely. (unless it's really, really, REALLY bad for me, or sketchy, or involves aspic... the I say ever again.)

A couple of things from this week of blech...

1. Family picnic- Wednesday at the grocery I suddenly realized that I was starving. There was no way I was going to be able to make a full meal before passing out. (I may have gotten super busy and forgotten to eat lunch (and breakfast) which happens sometimes, and is included in the "healthier me" plan, I know, I know, I know...) So, I grabbed one of those pre made rotisserie chickens from the deli. It took all of my willpower not to rip it open and devour it viking style in the store. I was that hungry. I happened to get home at the exact same time as my MR, and I asked him to shred it while I unloaded groceries. On Monday I had made two loaves of yummy bread, and at the store I also got some Havarti and some strawberries... (when pressed, this is the food I want to eat. I want a French country picnic circa 1876 available at ALL TIMES.)So we stood in the kitchen (LO included) gabbing about our days, and eating all of this nummy food together. It was really lovely, and involved no prep at all. (except ripping up the chicken, which can be cathartic after a bad day)

2. Pizza... is it really that bad for you??? Not to pull a Bill Cosby (chocolate cake bit, anyone?) and create food groups where they don't exist, but honestly, if you are going to pick a "fast food" pizza seems a smarter way to go. (assuming that you don't go for the variety that is cooked in grease and loaded with 47 processed meat products) A Hawaiian pizza from our local joint, for example... crust (they have a whole wheat option), cheese (sure, there's a lot, but you can ask them to go light, and if you aren't overeating...), sauce (which is essentially tomato paste, pineapples (fruit), and ham (a super lean meat)... not bad. (in moderation, folks. i am NOT condoning eating a WHOLE pie.) Granted, you don't have the control of making sure every ingredient is organic, or up to whatever specs you have set for yourself, but as another "sometimes food" it can be a healthier alternative that a burger, or fried chicken.

Here's the thing I have realized about me, I have to give myself permission to lapse now and then. There will be days, heck, there will be WEEKS sometimes where you don't feel like being "good'" or going to the market once a day to create a new and fantastic masterpiece each night. That is fine. The longer you lead a healthier lifestyle, the more inherent it gets. The choices get easier... eventually they cease being "choices" on any conscious level, and just become natural, even if it is a baby step like realizing that store baked cookies are better than boxed, or pizza may be a healthier alternative than a value meal... it can't be mung beans and home made biscuits EVERY night after all. (much as we would all LOVE that... mung beans??) I am getting back on track this week, and I hope to have a more helpful blog to offer tomorrow, although, I don't know, sometimes just hearing that someone else struggles CAN be helpful. This whole "food" thing is hard. But it is getting easier, and that is really something to write home about.

It's not just Oatmeal

Also... lentils. Never liked 'em until recently. Erm, I hyped oats so much, I feel like I should have a ton of amazing things to say about lentils too... they are a great source of protein, fiber, B vitamins, and although they are super hearty, do not have a huge amount of calories. (Just 230 calories for a whole cup of cooked lentils.) So you can have enough energy for a day on the farm (or at your desk) without busting calorie bank.

Here's a recipe my whole family loved (even the picky Litte One), that utilizes some of the same spicy goodness as the recent oatmeal recipe.

EST TIME- 45 minutes total
EST COST- $5.50 (lentils, tomatoes, tom. paste)
FEEDS- 5-6 (great for winter lunch leftovers)

1 lb Lentils
1 can organic tomato paste
1 can organic diced tomatoes
1/4 cup worcester sauce (wooshy sauce in our house)
3 tsp ground cinnamon
3 tsp black pepper
2 tsp Italian seasoning
2 cubes vegetable bullion (or stock, for boiling lentils)

Cook the lentils in 1/2 water, 1/2 stock, or add cubes to water. Otherwise follow package instructions

in a large sauce pan combine wooshy sauce, tomato paste, and spices until smooth. Add diced tomatoes. When lentils are cooked, add the lentils (and whatever broth may be leftover). Stir and simmer just long enough for flavors to combine. I think that it stands alone very well as a stew, but I suppose you could serve it over rice, or with whole wheat pitas chips for dipping.

It is great for cold winter days, and makes enough to feed a small army... or one very hungry Mister.

Mairzy Doats

Oatmeal. It is something that I always felt I should like, but could never manage to eat without a certain amount of disappointment
Don't get me wrong. I never hated the stuff, but each time I noshed on my puny packet of porridge I would think to myself, "this really should be better." I mentioned this at one point to my grandmother (who LOVES oatmeal, and is about as Scottish as an American can possibly be) and she said, "Well, honey, it's because you eat it sweet. You should try your oatmeal with salt and pepper." So the next time I preped my packet (which was the same maple & brown sugar variety that I have used my entire life, and really the only variety I seemed to be aware of until well after my college years were over) I added salt and pepper. Better, but still not great.
I basically just gave it up... until recently when a very good friend of mine schooled me on the different kinds of oats available in your average cereal isle. It turns out that your jib is not the only thing whose cut is important, and the variety I had been eating all of my life was simply a shell of its former self... or rather a shell-less version of its former self. To make the squishy instant stuff oat groats (whole grain oats) are cut, then steamed (which removes most of the nutrients and natural oaty flavor) then flattened. (in the case of the most well known and be-hatted variety they are even MORE thinly rolled to create that "creamy" texture. Which is produced because they are one step away from being oat flour.)

Steel cut oatmeal (aka Irish, or Scottish Oats (I'm not getting in the middle of who's right in that fight)) is oat groats which have been cut in two or three pieces. (period.) The texture is heartier. The nutrients are in tact, and the difference in flavor is astounding. I LOVE these oats. I weep for the years I spent without them in my life. I will be making a sincere effort to eat them at least once a day. In fact, I am considering changing this blog to only oatmeal recipes. (Not really, but check this out...) On top of those mini miracles, they also help your body to produce serotonin (the "make you happy" chemical made by your brain) so eating them can literally make you a happier person. (also try mung beans, lobster, turkey, asparagus, sunflower seeds, cottage cheese, pineapple, tofu, spinach and bananas.) WooHooooo!! Pass the oats please.

A Brief History of Oats


My Favorite Oatmeal

EST TIME- 10 minutes total
EST PRICE- $6.00 (oats, nuts, berries)

Cook up a pot of steel cut oats (the variety that I prefer is "Irish" quick and easy steel cut...)it is generally a 2/1 ratio of water to oats, and 1 cup of dry oats produced two large, or three moderate servings.
(for one cup prep)
Add
3 tsp cinnamon
1 tsp ground ginger
1 tsp salt
3 tsp crushed black pepper
1 tbsp honey (or some type of sugar, if you prefer)
1 tbsp butter (or more, if you're into it)
Right before it reaches your desired thickness toss in a handful of cashews (or walnuts), and a handful of dried berries or rasins (i use a mix).

(if you make it with milk instead of water, you have a totally balanced breakfast.)

Two-na (I love a good wordplay)

Remember the tuna that I made with the sunckokes? Well, I forgot to give you that recipe, and it's been keeping me up at night. (not really, but it did give me a good excuse for above wordplay as I made a second delicious tuna dish this weekend.)

I am about to say two words that may bum a lot of you out. Trader Joe's. I know that a lot of cities don't yet have the magical wonderland of lower priced organic goodness, and healthy options yet, but if you DO have a Trader Joe's near you (or not so near you) make it a priority, especially if you are on an eating healthier kick. Being on said kick myself I want to eat more fish, but also being on a major budget (we went from two meager incomes down to one when my wonderful MR and I decided that it would be best for our family if I stayed home with the Little One) it's not the most affordable of dining options. This is possibly my favorite thing that Trader Joe's offers. (and there are a LOT to love) They have frozen tuna steak and halibut chunks. (Chunks sounds creepy, but it's just the extra left over after they trim the hunks of fish into the neat little steaks that you pay so dearly for.) So, basically it's tuna and halibut steak, and a one and a half pound pack runs in the neighborhood of $3. That feeds my family of three with some to spare. Here are two recipes for tuna lovers, although you could probably use any other sort of "meaty" fish.

Lemon and Sage Seared Tuna

EST PREP TIME: 30 min (that includes waiting while it marinates)
EST COOK TIME: 15 min
EST COST: $3.00 ($6.00 if you have to buy fresh sage)

1 pack of tuna pieces $3
6-7 large leaves of fresh sage (you can use dried if you don't have fresh. about 1tbsp)
Juice of 2-3 lemons (depending on size)
2 tbsp olive oil
salt and pepper to taste

(i just thought to myself that this would make great kebabs... let me know if any of you try it.)

marinate tuna for 20-30 minutes in mixture of sage, lemon juice, olive oil, salt and pepper. (more than that and the acid in the lemon juice will begin to "cook" the tuna.) I usually marinate it in the skillet or saute pan that I am going to use to cook it.
Heat over medium until liquid is almost evaporated and tuna begins to brown. (or internal temp reaches 150-170. Tuna is flexible, and if you undercook it, no one will die.) It should be golden brown with bits of toast sage clinging to it. This is SUPER simple to cook, but seems fancy schmancy. It would be a great "make it for a date" dish.
(served this with oven roasted asparagus, and rice pilaf two other fancy looking but simple things to make.)



Pasta with Rustic Gravy

EST PREP TIME: 15min
EST COOK TIME: 20min
EST COST: $11.00 (for tuna, pasta, tomatoes, and asparagus)

(You could definitely sub chicken in this recipe, and it would be great)

1 cup chicken broth (or the broth of your choice)
2 tbsp lemon juice
1 tbsp flour
1/2 medium onion, chopped(I use yellow for a more mellow flavor)
1/2 bunch cooked asparagus (I used leftovers that I oven roasted the night before)
10-12 heirloom cherry tomatoes (or regular) halved
1 lb tuna steak cooked, and pieced (bite sized)
2 tsp italian seasoning
salt and pepper to taste
1/2 cup shredded Parmesan cheese
1 tbsp EVOO
Pasta (I used about 1/2 box of Farfalle)

In a large skillet or saute pan, brown the tuna (in the olive oil, salt and pepper), and caramelize the onions. Add the chicken stock, flour, lemon juice, parm, and spices and whisk until thickened. Add the tomatoes and asparagus, and cook until heated through. Serve over pasta. (Cooked pasta, otherwise the crunch detracts from the bold flavor of the sauce.)

Freaky Can Be Fun

One of the hardest things for me to give up in this campaign of a healthier life is candy. (Also cakes, cookies, and all things baked good, but more on that later... because there are ways... oh, yes... there are ways...) I am a sucker for novelty candy especially. If Wonka creates something new I will find it asap. The stranger the better. It's all just so shiny and brightly colored... so hard to look away. So,how do you satisfy your craving for fanciful food when candy is no longer an option?

For me the answer is produce. (Say wha?) Yup. Produce. Take a look in the hidden corners of your grocers produce section, and you'll find some freaky little fruits and veggies hanging out there. (I like to picture them as the outcasts. The anti- Veggie Tales crowd, hanging out on street corners and listening to their rock 'n roll music when all the shoppers have gone home...) Or if you are feeling adventurous check out your local farmer's market, or asian and mexican groceries. (That's where the hardcore fruit freaks hang out.) Here are two of my recent finds, and what I did with them...

meet the quince.

I actually bought this guy without even knowing what it was. It wasn't labeled, but it was SO cute, and smelled SO good that I had to get one. So I brought it home, took a mugshot, and posted it on facebook asking if anyone could identify my new little friend. I got responses and recipes immediately. Apparently you CAN eat it raw, although I had trouble even cutting into it raw, but it is easier to cook them. Here's what was recommended to me (Thanks to my friends Jimmy and Joe for the tips)

"Simmer it down with some water and sugar, say 1/2 cup of each. Add a clove or cinnamon stick maybe some orange peel. Eventually it will fall apart making a rustic quince sauce, akin to apple sauce. skim out the seed and any of the whole spices and spread on toast or a scone."

I added in some ginger as well. I ate half of it on it's own, (like a rose and an apple pie got married) and incorporated the other half into a breakfast cake that I made... (baking entry to follow soon. I promise.)and I cut mine in half and cored it before I boiled. It took about 30 minutes to soften.

This is my other new food find...

Jerusalem Artichokes (aka Sunchokes)

Look like the fugliest potato, but they taste AMAZING. (Imaging an artichoke, and the perfect red potato having a baby...) They are hard to find, and a little pricey ($7.00 for a bag of 6 to 9 at Whole Foods) but for a special occasion (or a "sometimes food" as Cookie Monster says) they are a real treat, and easy to prepare.

Wash them. (scrub, but don't peel)

Put them in a baking pan with about 1/2 inch of chicken stock (or water, or veggie stock... some clear liquid) and butter (or olive oil... pick a fat...)and season them. (I used salt, black pepper, and cinnamon. Sounds crazy, but it is SO good)

Bake, covered, at 375 for 30 minutes, or until easily cut with a knife.

Drool over the smell.

Convince yourself to make something else to go WITH them...

Drool a little more. (they smell really, really good)

Then eat them all up... plain or with butter.


We had them with seared tuna (with lemon and fresh sage), and Trader Joe's Harvest Grains blend with added spinach. It was a big hit all around. (LO didn't eat the grains though. They had "green stuff")

So next time you are in the well lit produce section of your friendly neighborhood market, check out the darkened corners that the other shoppers refuse to make eye contact with. You may just find a new favorite lurking there. Beauty IS only skin deep after all.

The Reluctant Carnivore

Meat scares me. There, I admitted it, and I feel better. I fret over the done-ness (or not done-ness) of my beef, I am horrified by the prospect of rubber tuna steaks, and the fear of undercooked fowl used to keep me up at night. I know that I am not alone. I'm sure that a great many of you overcook out of fear, after all dry chicken is better than salmonella, right... well, yeah... but live in fear no longer. I have two words that will change your life...

MEAT THERMOMETER.

They range in price from $10 to $150. (I recommend digital, and as cheap as you'd like, but I always encourage you to read the product reviews.) This simple little tool has changed my life. No more the stringy chicken, the roast uneaten, or the poor pathetic mahi meh-hi. It is one of the few things in the kitchen that I could not live without. Some folks are lucky and they have an "eye" for meat. I don't. This helps. It may seem like a "duh" but for me and mine, it was a revelation.

I also recommend a cheat sheet tucked away in a cabinet somewhere. Your secret will be safe with me.

The Trick of the Double Cook

So, I made some oven fried chicken, and it was great, but what I didn't say in the last recipe is that I actually made two packs of chicken... "why?" you ask, "when you are only feeding two and a half, do you need 8 chicken breasts?" Simple, I believe it is important to give yourself a day off every now and then, so the next night I made this....

EST TIME: 15-20 minutes total
EST COST: $5.00 ($7.50 if you have to buy pasta)
FEEDS: Four (or two, and lunch tomorrow!!!)

Chop up leftover chicken as small or as large as you like. ($5.00 at market)

Make 1/2 a box of spaghetti or angel hair. (I love the barilla plus.)

Toss some frozen (or fresh, if you have 'em) stir fry veggies into a Wok (or saute pan) with some EVOO (not to be all grins and "YUM-OH" but it IS easier to type), soy sauce (about 1/4 cup), ground (or fresh) ginger, and just a dash of honey and black pepper (or red if you want more of a kick)...

Add noodles and chicken. Cook until warmed through.

Another lesson that I learned quickly (even before the healthy eating began), anytime you can cook ahead, or double cook, do it. You don't have to be a super chef and make a brand new something every night. Utilize your leftovers, for that matter, create leftovers for the soul purpose of giving yourself a night off. This meal was lightning quick, healthy, and included pasta ("noon-els" as they are called at my house) and bite sized veggies, so my LO loved it as well. Sometimes the best grocery store is your own fridge... Watchoo got in there??

The First Supper

The first recipe-

Most of what I use can be purchased in your local neighborhood grocery store. If I got it somewhere special I will do my best to indicate that in the recipe. When I shop I go for the organic, and unprocessed as much as possible, i probably won't indicate it in every recipe, because if you aren't on that track, I still want you to feel at home here. That is where I am, and not necessarily where you need to be. I do, however, encourage you to use fresh veggies, and real dairy products as much as possible, but don't feel the need to do exactly as I do. Do what works for you, and listen to your gut. If it grumbles in protest at the idea of substituting gluey orange cheese spread for shredded sharp cheddar... I'm no expert, but I'd say it has a point.

The day after I had my realization over LO's lunch, and my conference with the board of directors, (My Mister) I made this. It was super simple, about 30 minutes prep time, then roughly 45 minutes where I could do other things and wait on it to cook, and even LO, who has a temperamental two year old palette, still ate some of everything. It is simple fare, and simply made, but incredibly tasty.

PREP TIME- 30 minutes
COOK TIME- 45 minutes (able to leave it and walk away)
EST. COST- $11.00

OVEN BAKED CHICKEN

1 package(four breasts) organic chicken ($4.98)
1 cup buttermilk (.99)
1 cup bread crumbs (I had these in the cabinet, but they run about $1.50)
1 tsp black pepper crushed
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp paprika

Preheat oven to 375

Pour buttermilk into a bowl

Mix spices and breadcrumbs in a second bowl

Open and wash your chicken. Dip each piece into the buttermilk, and then dredge in the breadcrumb mixture.

Place in a lightly oiled (or sprayed) baking pan.

Bake uncovered for 30 min, or until internal temp reached 170 degrees F.


AND!!!!

Sesame Ginger Carrots

1/2 (small) bag baby carrots (Kroger 1.69)
1/2 - 3/4 cup Newman's Own Sesame Ginger Dressing (or another oil based dressing)

Mix together in a small frying pan. Simmer on medium heat until dressing reduces by 1/2 and carrots are slightly tender.)

AND!!!!!!

Baked Asparagus

1 bunch of asparagus ($2-ish)
2 tbsp Olive Oil
1 tsp Mrs. Dash
Sprinkle of Parmesan cheese

Preheat oven to 425

Clean and trim asparagus. Toss in Olive Oil, Mrs. Dash and Parm. Place in baking pan. (I use a bread pan) Bake COVERED for 30-40 minutes, or until asparagus is bright green and tender.

A Well Stocked Kitchen

Let's talk about a well stocked kitchen. I am relatively new to the cooking arena. The kitchen I have now is the first truly functional one that I have had...well... ever. There have always been room-mates, landlords, or shoddy appliances in the way, not to mention apathy... but now that I have a kitchen I find that I love to cook, and one of the first things that I had to do was to stock my kitchen. I want to attempt to give you, dear reader, a ballpark price for how much each of these meals I've made will cost you, both in time and money, but I will be operating under the assumption that you have a "well stocked" kitchen. Meaning? I am not going to figure the price for every 1/2 tsp of paprika, or cup of milk, or things that the average kitchen has on hand... So, what should the average kitchen have on hand? Well, everyone is different, but these are the things I couldn't do without.

Flour (I use whole wheat mostly, but have White and Bread flour on hand for special projects)
Baking Powder
Baking Soda
Salt
Sugar
Extra Virgin Olive Oil (I use this a lot. All the time actually, so I get the good stuff. It is one of the few oils with an actual flavor to it, so quality matters.)
Butter (that's right. I said it.)
Milk
Buttermilk (you would be surprised how often you find a recipe that calls for buttermilk. From pancakes to fried chicken... it's in there.)
Eggs
Beans (and lentils)
Rice
Pasta
Breadcrumbs
Stock (chicken, beef, or veggie)
Worcestershire Sauce (or "wooshy" as we call it in my house)
Soy Sauce
Typical Condiments (ketchup, mustard, dressings...)
Lemon and Lime juice (or lemons and limes)
Cheeses for cooking (Parm, Cheddar, Mozzarella...)

SPICES

Pepper (black and red)
Garlic
Spice Blends (like Italian Seasoning, Mrs. Dash, Herbs de Provence, Chili Powder ...)
Cumin
Paprika
Onion Powder
(Those seem to be the ones most used, but feel free to branch out with)
Sage
Ginger
Tumeric
Dry Mustard
Cilantro
(and the countless fresh herbs available now at most supermarkets)

If I can manage to keep most of this stuff on hand, then all I really have to do is provide the fresh ingredients, and most of it lasts for a good while after you buy it once. There are MANY varieties of each, from fresh to store brand to home-made / grown. Whatever works for you,just get that kitchen stocked, and get to cooking!

A Brave New World

When it comes to food, I was typical of most Americans. I ate what was there, what was new and hot at the moment, or what the TV told me would be good. I bought into the fads and the fakes, and I fell prey to the ever present energy promising goodies, and the just plain goodies. I never met a cookie I didn't like. I didn't really think at all about what I was eating, to be honest. I just ate. Most of us do. Then I got pregnant, and like a lot of other new moms I know, I became obsessed with my food. Suddenly it was important, because it wasn't about me. Suddenly what I ate mattered because it was vital to the well-being of my little bundle, and that was a great way to begin... but

Once the little one (LO from here on out) was born I backslid a bit, and after she was weaned, well, let's be honest, I started eating like a college kid with a gas card. It was horrible, and it felt horrible, both physically and psychologically. Then one day while fixing lunch for LO, natural peanut butter on whole wheat pitas with sliced strawberries and kiwi, I looked from it to my heated up (but growing cold) frozen meal (one of those 99 cent but supposedly "gourmet" jobbies that you can get in your grocer's freezer) and I thought to my self, "self," I thought, "what the hell are you doing? If you just ate the way that you insist LO eats..." and there it was, plain as it could be, the crux of my problem...

If I could learn to value my health and well-being the way that I value LO's, in what ways could my life change? Would I be able to enjoy food again, the way that LO does? How would it affect other aspects of my life? I have a friend who calls this a "come to Jesus" moment. Now, I am not super religious, but I couldn't possibly come up with a better name for it. I posed this new philosophy "better life through better food" to my Mister (the wonderful and loving husband type fella, but Mister, or MR, for the sake of the blogosphere, and my poor fingers) when he got home, and he was skeptical, but willing. I am the CEO of this operation called "Home," and, where food is concerned at least, he generally follows where I lead. (Take note moms and dads. This is true of most familial households. Hold yourself responsible. If you don't, no one will.)So, I got out my library card, hitched up my big girl pants, and decided to learn a thing or two about food.

Now, I know what you are saying, "What do you mean, 'learn a thing or two about food?' It's just food, it's not that complicated." And you are right, or you should be right, but when was the last time you really thought about food, your feelings about food, or the way it factors in to your day to day... think about it right now, and tell me that's not complicated. Now this blog is not intended to be about the science of food. I may drop in an interesting tidbit, link, or question every now an then... (there no such thing as a "canola")and I certainly encourage you (and everyone you know) to buy the Michael Pollan library, as it is literally life changing, but my main goal is to show you how easy it can be to make the change. Besides, you don't need me to tell you what's right. You already know. If you really feel about the food you purchase (and I say "feel" instead of think, because I believe that intuition is one of the best tools to use in picking out food) you know what you should do.

And here's my last word, because I can hear you once again... I know what I "should" do, but it won't taste good, it will be boring and bland, rabbit food, bird seed, yadda, yadda, yadda... Based on what you have been told your entire life, you are right in making that assumption, but you just made an ass out of me and umption (is that how that saying goes??) I am not afraid of fat. That is to say, I cook with butter, and I am proud of it. Not a ton. I am not moving to Savannah anytime soon, but I don't do this "low fat, no fat, half fat, fake fat" thing. I would rather use the real article, in all regard, not something that just looks like the real article. (I'm big on "real," get used to that) All things in moderation... Just because it tastes good doesn't mean it's bad for you. There, you have it folks. That's my mission statement. I'm making a change, having an adventure, good and easy. Want to come along?