After watching Julie & Julia last night I learned that it wasn’t just my father who cooked with the philosophy that while butter is essential in cooking, more upon more butter is much, much better. Dad didn’t own a copy of Mastering the Art of French Cooking but James Beard was the most well creased book in his collection and he attended the same school of butter as Julia.
- Today’s breakfast was poached eggs, ham on sourdough English muffin with green tomato salsa (otherwise known as green eggs and ham), and coffee with 2% milk - ALMOST hitting my required food list.
- Lunch was also off a bit the mark with a blue cheese and cauliflower savory peasant pie(http://www.peasantpies.com/) and chilled red tomato gazpacho with artichoke heart, rubbed sage and red pepper flakes (no wheat).
- Dinner will be at Rin’s http://www.rinsthaisf.com/).
If this is a journey worth taking and sticking to, it’s got to be interesting as well as effective. A smaller portion size of an occasional wheat-based savory meatless pie with blue cheese will sometimes have to make up for a lack of rye bread in the kitchen.
Posts
Why rye? What's wrong with wheat?
ReplyDeleteWhile nothing is WRONG with wheat, it most often contains a much higher level of carbohydrates than a rye bread and higher carbs which when fed to a less active body like the laptop hugging sloth like body I’m currently using, they break down to sugar lands around my mid section. I'm not saying I am going to remove wheat completely, but being aware when I consume wheat, meat and dairy and looking for suitable alternatives are easy ways to fight the fight.
ReplyDelete