Dot Hatfield

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You are what you eat

Are We Really What We Eat?

March 12, 2018 2 Comments

I grew up in Texas during WWII, when everyone I knew had a garden. It was considered the patriotic thing to do.  So, if a person should want to eat greens, we had spinach, turnip greens, mustard greens, a leafy kind of lettuce, and poke sallet.

Missing from the line up was kale. I never heard of it.  Later I remember it being used as a garnish to bring color to the plate — never to eat.  I guess it’s a matter of geography because in England, kale was the go-to greens grown in their victory gardens during the Great War.

But when my youngest son, who makes his home in health-conscious Oregon, ordered an Island Green (spinach, kale, mango, banana) from our favorite smoothie place … well.  I like greens okay, but not in my dessert!

So if you are interested in healthy eating: kale is in, gluten is out. It has something to do with Celiac Disease, which forces many people to stick to a gluten-free diet.

For those in the food service industry this has presented a real challenge.

And since necessity is the mother of invention … voila! … gluten-free pizza! The crust is made of chicken. It’s also no-carb so it satisfies the Keto-diet users. A downside might be that it’s always thin crust — no stuffing there.

So, at the end of the day, if we are what we eat, I want to be a chicken fried steak. Cooked Texas style, dropped in the frylator and covered with white gravy.

With a kale garnish, of course.

 

Filed Under: Living my Life

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Comments

  1. Dorothy Johnson says

    March 13, 2018 at 10:28 am

    Me, too, Dot with a side of mashed potatoes and more white gravy!

  2. Martha Alderson-Lewellen says

    March 15, 2018 at 1:16 am

    I love to make Chard. First I make red onion jam (cook down some think sliced red onion with a tiny dab of salt until really well carmelized, next add into the skillet 1/3 cup each red wine vinegar, balsamic vinegar and port wine; next cook that until the liqiuds are almost completely boiled off; I set this aside and take a pacakge of diced up pancetta – usually from Trader Joe’s – saute it in a second skillet until crispy, along with the diced up Chard stems- no pancetta, no worries, just fry up some bacon – now I toss the cut up Chard leaves into the skillet with the pancetta and add a tiny bit of water, cook until the Chard starts to will – toss the red onion.jam.in and stir it all together – serve hot).

    I grew up Southern, where all vegetables are cooked with bacon – or at least bacon grease. I am a modern sensible cook, my bacon grease is kept in the fridge.

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