A Few More Ruminations on Food

Having finished my morning bowl of oatmeal (prescribed by my doctor to help bring down my cholesterol level), and having enjoyed it's wonderfully cardboardy taste (since I'm not supposed to use any sugar on it because my blood sugar is too high), my mind is back on food again.

As it happens, "ruminations" is a good term to use here, because it derives from the same root as "ruminant," an animal (such as a cow) that chews its food over and over...hence the similarity to turning an idea over and over in one's mind.

But enough of that linguistic blather.

Several of you who commented on my post the other day concerning the book The Omnivore's Dilemma indicated that you planned to read it. That's great - you won't regret it, although you'll never look at your meals the same way again. The book is packed with interesting facts and observations, such as the role of fad diets in screwing up the American way of eating. The Atkins Diet, the South Beach Diet, low-fat, no-fat, non-fat, fat-free, lo-carb, high-protein, free-range ... the list of diets and content fads is endless, and seems generally to do little other than offer the manufacturers of processed foods new ways to reduce your weight by limiting the overall thickness and density of your wallet. Here's Bilbo's Guide to Healthy, Happy Nutrition:

- Eat what you like, but eat it in moderation. Smaller portions are your friend; all-you-can-eat buffets and supersized meals aren't.

- Vegetables are wonderful. The only vegetable I don't like is red beets...I never was able to get past the earthy texture and taste (not that Agnes hasn't tried to con me into eating them over the years). Broccoli, brussels sprouts, kohlrabi, carrots, leeks, cabbage - bring it on!

- Fruits are delicious, and are great sources of vitamins, too. Apples, oranges, pears, apricots, cherries - bring 'em on! Fruits also make great additions to recipes: I have a lot of wonderful recipes that use fruits, nuts, raisins, etc. If you want any sample recipes, let me know. It's always good to have limes on hand in case you might want, say, a gin and tonic.

- Fresh herbs are always better than dried, and fresh herbs you grow yourself are much better than the overpriced ones you buy in plastic boxes in the supermarket. We've had our first frost and my basil plants are now dead, but we're still awash in fragrant dill, parsley, thyme and rosemary. Nothing flavors your meal like fresh herbs. And muddled fresh rosemary in a gin and tonic is superb!

- Go easy on the salt - you need less than you think. On the other hand, I don't think you can overdo pepper (Agnes has another opinion on that one).

- I firmly believe, based on no evidence whatsoever, that religious dietary laws (kosher, halal, etc) have nothing to do with what God says you should eat and how you should eat it, and everything to do with codifying the hard-learned knowledge of what is safe to eat, and how - in a time before refrigeration and reliable food preservation technology - to prepare it so it doesn't kill you. For instance, pork is wonderful - but before we knew about things like trichinosis, undercooked pork could be deadly ... thus, it was easier just to avoid pork altogether.

- Dining is a social event. Most of us don't have family dinners any more, but they provide a great opportunity to bring everyone together for dining and conversation. Of course, if the dinner is sufficiently good, conversation yields to what Agnes rather elegantly calls in German das gefressige Schweigen - the silence of gluttony. All that said, Agnes and I almost always eat together (being now a family of two), and very little conversation ensues because we're both reading while we eat!

Okay, now I'm hungry again. Maybe I can squeeze in another bowl of that wonderful oatmeal before work.

Or not.

Have a good day. More thoughts tomorrow.

Bilbo