When I talk to people about cooking, most of the time it seems to me that the people who say they don’t know how to cook don’t really need recipes, they need skills. Feeling the need to pull out a detailed set of instructions (which is what a recipe is) every time you cook is cumbersome and discouraging, but with a few basic skills you can throw together a meal without much thought. It’s that kind of thing that people are looking for when they say they want to learn how to cook.
It’s Wednesday, and I feel like I’ve wasted all of my break. I know I still have several days in which to accomplish more of my non food related goals, but it doesn’t seem like enough time. Maybe once the semester is over …
In any case, I’m at least being productive about getting our Thanksgiving meal in order before the big day. Here’s what I accomplished today.
It’s fall break! Which means the kids and I (Jessica) am home all week. Usually, I spend this week dicking around, avoiding homework, and then rushing around last minute getting ready for Thanksgiving almost entirely on the big day it’s self (to include cleaning), but that sucks so this year I vowed it would be different. I’m going to be productive (which means there will be more on my plate than just Thanksgiving dinner) and I’m not going to spend the whole day on Thursday cooking my ass off so that my back is killing me and I just want to go to bed by the time everything is ready.
Some foods are bad for you. You should never eat anything that is bad for you. Everything you eat should provide nothing but nutritional excellence. Sadly, our system makes it really hard to tell which foods provide nutritional excellence and which ones will cause you to suffer a slow and painful death, followed by an eternity writhing in the bowels of hell as punishment for your poor food choices. That’s where I, a person with next to no medical training (I did do a few years studying pre health care in undergrad before determining I don’t want to work in the medical field, though) come in to tell you what is and isn’t safe to eat, so that you might live for eternity and look like a supermodel the whole time, because everyone knows that if you just eat perfectly nothing bad can ever happen to you, and you will always look super hot. Like a vampire.
So I won’t make you wait any longer. Here are five foods you should never, under any circumstances, ever eat.
Recently I got in a bit of an online tiff about kombucha. Someone in a group I was in asked what the deal was with the kombucha trend, was it supposed to be better than yogurt? It didn’t seem like a very scientific question, so I didn’t provide a very scientific answer. I said that no, it wasn’t supposed to be any better or worse than yogurt, it was just a different fermented food. While some people do believe it has mystical powers, I just drink it because it tastes good and it’s fun to make.
I wish I had taken a picture of this with my real camera, to really do it justice, because this coleslaw was just beautiful. The problem was that it was also delicious, which meant that Freja and I gobbled it up so fast there was no going to get my camera. I’m lucky I got a camera phone shot in time!
Apple Kale Cole Slaw
3/4 cup mayo
2 tbs sugar of choice (I used evaporated cane juice, coconut sugar would likely work well, honey might make it too runny)
2 tbs Dijon mustard
3 tbs coconut vinegar
1 package coleslaw mix (or shred about a half head of cabbage and some carrots)
2 red apples, finely sliced (I used Galas)
5-10 large leafs of kale
1. Mix mayo, mustard, sugar, and vinegar to make your coleslaw dressing.
2. Stir in coleslaw mix
3. Finely slice your apples. I started out cutting mine like tiny match sticks, but that was so time consuming, I ended up just doing super thin, half moon shaped slices. Once they are sliced, stir them in with your coleslaw.
4. Shred your kale. I like to take the stems out of the leaves, because that part is pretty tough, but that’s up to you. Coarsely shred the kale leaves and mix it in with the rest of the coleslaw.
5. Eat up!
I’ve never been a big fan of egg salad until I had high tea at the Brown Palace last spring and had their delicious curry egg salad tea sandwiches. I told myself I would have to recreate it but never got around to it until I was inspired by my friend Jen who was making a roast pepper and curry egg salad recently for a meal during her Whole 30. When she posted about it, I made my own version that very day and it was great!
There are lots of home made mayo recipes out there, but I thought I would share mine with you.
I figured I’d catch you guys up on how the gardening is going. Here is the view from the deck.