I can only speak from my personal experiences. Occasionally, I think to myself, "Self- you seem to be progressing as a person, becoming truly a critical thinker." Then some statement, or some new bit of knowledge sends me back to thinking that living long enough to get a letter from King William, will not be long enough to right all my misconceptions.
This build up is all for a short rant about 'bad foods'. A lovely, smart, Derby girl once said to me 'How can a food be bad, exactly?'. I realized that I still get griped in a loop of thinking that I can't escape when in a grocery store. "Am I allowed to eat this?", "Is this label truthful?".
I have come to learn that some foods are better than other foods.
I have come to understand I much rather shop at an open air market, especially when the sellers are all from within our small state.
I have come to know that although I hate large grocery stores, trying to only shop at the local gas station is not the answer.
I once had a roommate, she was French, she was stunningly beautiful, and she ate whatever she wanted, in moderation.
She had no fear of eggs, butter, cream, wine or bread.
Sometimes, but not very often, Zok is too tired to cook. (I know, crazy).
The answer is making something easy like this.
Fresh pumpkin ravioli, bought from our local farmers market.
Sauce:
Butter 30g
Butter 30 g
Vegetable stock 1 cup
Cream 1 cup
Fresh grated Parmesan
Several fresh sage leaves
Take your fresh sage leaves, clean and then trim the stalks
Take 30 g of butter melt in small frying pan, flash fry the sage leaves and put aside.
Take the butter from the sage frying, and add the other 30 grams
Melt, add Cream, Vegetable stock (vegetta, or cubed diluted in boiled water), and heat to condense. Add the cheese at the last minute.
Cook your raviolis (Zok insisted on lots of water with a bit of oil in there, I disagree and use less water with salt) al dente.
Mix raviolis and sauce together, add the sage on top, salt and pepper to taste.
This build up is all for a short rant about 'bad foods'. A lovely, smart, Derby girl once said to me 'How can a food be bad, exactly?'. I realized that I still get griped in a loop of thinking that I can't escape when in a grocery store. "Am I allowed to eat this?", "Is this label truthful?".
I have come to learn that some foods are better than other foods.
I have come to understand I much rather shop at an open air market, especially when the sellers are all from within our small state.
I have come to know that although I hate large grocery stores, trying to only shop at the local gas station is not the answer.
I once had a roommate, she was French, she was stunningly beautiful, and she ate whatever she wanted, in moderation.
She had no fear of eggs, butter, cream, wine or bread.
Sometimes, but not very often, Zok is too tired to cook. (I know, crazy).
The answer is making something easy like this.
Fresh pumpkin ravioli, bought from our local farmers market.
Sauce:
Butter 30g
Butter 30 g
Vegetable stock 1 cup
Cream 1 cup
Fresh grated Parmesan
Several fresh sage leaves
Take your fresh sage leaves, clean and then trim the stalks
Take 30 g of butter melt in small frying pan, flash fry the sage leaves and put aside.
Take the butter from the sage frying, and add the other 30 grams
Melt, add Cream, Vegetable stock (vegetta, or cubed diluted in boiled water), and heat to condense. Add the cheese at the last minute.
Cook your raviolis (Zok insisted on lots of water with a bit of oil in there, I disagree and use less water with salt) al dente.
Mix raviolis and sauce together, add the sage on top, salt and pepper to taste.
5 comments:
Was I that derby girl? *sigh*
That ravioli sounds simply perfect.
(sorry if my comment posted twice, I had forgotten I had an only blogger ID from an ole' porn job blog!)
Of course you were. xx
I'm an "everything in moderation" enthusiast. I have come to terms with my chubbiness and know that no matter how I try I'm never going to be 6' and willowy.
That ravioli looks lovely.
This is one of my favorite dishes. We make is slightly different...I'll try this recipe this week!
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