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zoetheFerrett and I, having both read Michael Pollan's In Defense of Food, agree that there are some healthy, positive changes that we can make to our eating habits. So you are likely to be reading more about food in this journal that usual.
One of the things that I have to remind myself continually is that good food does not necessarily have to be time-consuming. Last night was a case-in-point. I came through the door at about 6, absolutely famished. Ferrett was just then starting potatoes boiling. I pulled out the two tuna steaks that I had put out to thaw earlier and made a quick marinade of soy sauce, a dash of Worcestershire sauce, a but of red wine vinegar, and a little bit of olive oil. I literally just poured these ingredients over the tuna, then turned the tuna steaks a few times in the half-cup or less of marinade that it made. I started the broiler heating, and when it was nice and hot I took a bunch of asparagus, cut off the stem ends, spread the spears on a cookie sheet, drizzled a bit of olive oil over then, and put them under the broiler for five minutes. After five minutes, I pulled the boiler pan out, pushed the asparagus to both ends of the pan, and slide the tuna steaks onto the same cookie sheet. Back under the broiler for 4 minutes, and the tuna was done - no need to turn because there was enough heat in the cookie sheet to cook both sides. In the meantime, Ferrett mashed the potatoes with a little butter, sour cream, and prepared horseradish - highly yummy. A healthy dinner was ready in just over half an hour, and kitchen cleanup consisted of a bowl, a cookie sheet, one pot, and the spatula and mixer beaters.
Pollan's philosophy is simple: "Eat Food. Mostly Plants. Not too Much."
One of the things that I have to remind myself continually is that good food does not necessarily have to be time-consuming. Last night was a case-in-point. I came through the door at about 6, absolutely famished. Ferrett was just then starting potatoes boiling. I pulled out the two tuna steaks that I had put out to thaw earlier and made a quick marinade of soy sauce, a dash of Worcestershire sauce, a but of red wine vinegar, and a little bit of olive oil. I literally just poured these ingredients over the tuna, then turned the tuna steaks a few times in the half-cup or less of marinade that it made. I started the broiler heating, and when it was nice and hot I took a bunch of asparagus, cut off the stem ends, spread the spears on a cookie sheet, drizzled a bit of olive oil over then, and put them under the broiler for five minutes. After five minutes, I pulled the boiler pan out, pushed the asparagus to both ends of the pan, and slide the tuna steaks onto the same cookie sheet. Back under the broiler for 4 minutes, and the tuna was done - no need to turn because there was enough heat in the cookie sheet to cook both sides. In the meantime, Ferrett mashed the potatoes with a little butter, sour cream, and prepared horseradish - highly yummy. A healthy dinner was ready in just over half an hour, and kitchen cleanup consisted of a bowl, a cookie sheet, one pot, and the spatula and mixer beaters.
Pollan's philosophy is simple: "Eat Food. Mostly Plants. Not too Much."