Between eating out the freezer, getting take-out, and creating weird concoctions for meals, I was ready for real food again, real food that doesn’t cost more than it’s worth, real food that takes longer than the time it takes to get to work to digest, and real food that felt like the fiance and I […]
Much as I couldn’t stand the smell of chemicals, there are times when strong chemicals seem to fit the bill. This was one of them. I bleached the floor where the old freezer was (it smelled of dead things and mold. Actually, there were dead things and mold. I won’t tell you what the live things were), scrubbed the shower stall, and inserted a new, stinky, bad-for-you PVC shower curtain.
Anyway, I digress.
The last while I had been cooking my way through the freezer and pantry at the old apartment. The week before leaving the old apartment, I cooked up the couscous dish you see above, along with lamb Ben brought back from the market, with steamed potatoes. The potatoes were on the over-steamed side. Oh well. I didn’t have any vegetables left and was really craving vegetables. So, inspired by the Netflix series ‘Chef’s Table,’ where a Scandinavian cook gathered what was available on the land, I gathered a handful of edible weeds. That’s right, edible weeds.
As much as I’m supportive of good clean eating, I am also aware that the cost is steep.
Today let’s focus on eggs.
I have often wondered what the differences are between all the different eggs out there – white, brown, omega-3, organic, free-range, free-run, farm raised… the list goes on. It’s so confusing. Some articles toot eggs that come from farm raised birds that run around and are grass-fed taste better and have a brighter yolks. While this may very well be true, what I want to know is ‘are these eggs actually better from a nutritional standpoint?’ Maybe. But is this the whole story? Turns out not all eggs that come straight from local farms have been graded. The eggs that make it to our local grocery stores, drugstores, and superstores need to be weighed, inspected and graded before entering the market to ensure they don’t pose potential health risks. For example, eggs with hairlines don’t make it into cartons as they run the risk of salmonella.
While I encourage anyone who is interested in looking at local farms for their eggs, I am also aware that this is not possible for many others – e.g. students, families on a budget, those who live in cities without easy access to small farms. And honestly, who has the time? I can’t justify spending $6 on a dozen eggs.
There is an ongoing conversation about food and chemicals
I’ve been doing a lot of pantry cooking lately since I’ll be moving house soon, and this was one of the latest shindigs – quinoa risotto. This was something of an experiment to eat healthy – though the cheese kind of defeated that purpose – and to see if Ben would enjoy it (enjoy the […]
Infusing sauces, defrosting fish, and choosing the healthier fish
I made this peanut butter banana chocolate smoothie yesterday morning and this morning for two different reasons. Yesterday morning because my legs were sore from standing all day at work the day before and I needed protein, and this morning because I’m doing a long piece of writing and that is intimidating. Here’s breakfast, no […]
Tonight we had thinly sliced potatoes baked at 375F for 25 minutes. Although they weren’t perfectly crispy, I’m hoping they retained more of their nutrients than potato (chips) baked at 400F+. These were smeared with a neutral tasting oil, then sprinkled with rosemary and a small amount of Italian seasoning. Afterwards I tossed a small […]
On this chilly spring morning I decided to start the day off being more intentional about breakfast as I leave for work at quarter to three and don’t get off until later on in the evening. Usually I eat brunch on the go and that’s enough until suppertime, but with today’s schedule, I wanted to […]
We’re having breakfast dinner tonight! All made and washed in 20 minutes flat. The rice was cooked with a twist – it was steamed in the cooker with the usual amount of water, a splash of vegetable broth, along with vinegar and Worcestershire sauce. I was inspired by the vinegary/stickiness of sushi rice. This is a […]
I have had the delicious fortune to have had three meals of quality kebobs, infused with a flavourful marinade of garlic and herb. Ben has started a part-time job at a butchery at the local farmer’s market and twice he’s been given packages of meat to take home! We felt like we were feasting like the king […]