A DAY TO CELEBRATE OUR PLANET
You don’t have to cook fancy or complicated masterpieces -
just good food from fresh ingredients. ~Julia Child(1912 – 2004)
THE BLOOMIN’ GREEN MARKET
I can’t believe that I almost bought a lettuce plant! It looked so succulent and fresh in the sunshine of the Union Square green market. But reason got the better of me and I thought that it warranted at least a discussion of the relative merits of having a lettuce plant was in order. Something else might be a better choice for me in my NY apartment. My gardener friend counseled me that lettuce, while a wondrous plant to grow and eat, would not regenerate; when the leaves were gone, that would be it. So, given the price (five bucks), I thought that was probably a little steep for a head of lettuce and not the best way to spend my window garden dollars. So, I’m considering an herb. Not cilantro, because I eat way too much of it; one plant couldn’t keep up with me, I’m afraid. And I don’t eat basil often enough to warrant a plant. Maybe a nice dill . . .
CELEBRATE FOOD
The documentary, Food, Inc, was – as expected – a revelation of the horrors of what our food supply has become. I felt profound sadness at the unsanitary conditions, the inhuman toll, the unfairness of the appropriation of our plant life, the misery of the animals, the unsustainability of it all.
If you’ve not seen this, I highly recommend it. Not because it will make you sleep well at night, but because it won’t. Awareness is a good thing, even awareness of a bad thing. They say that industry doesn’t want you to know the truth about what you’re eating.  Because if you knew, you might not want to eat it. Heads out of the sand, everyone! Yesterday’s post gives links to a synopsis, the trailer and an interview with the director. Check the schedule; it repeats a few times. See it. See it with your family and decide what you should do.
OLIVE OIL
Friend Jasper gave me a wonderfully simple tip today. Put some sliced garlic in a jar of olive oil – along with a little dried herbs – rosemary or basil or tarragon. Add some lemon juice or white wine if you want. Keep in the cupboard for ready use in making salad dressings (just add Dijon) or adding to vegetables or broiled meats.
Friend likes it on fried eggs, although I tend to frown on garlic first thing in the morning. I do have eggs for dinner on occasion, so I’ll give it a try. The look on Jasper’s face when telling me about adding a few drops to his fried eggs made a compelling argument.
This also allows you to get away with a less expensive oil. The garlic and herbs add flavor to a lackluster brand. I’ve mixed up a little batch in a small bottle of olive oil that I bought to take on picnics.
HOW’M I DOIN’?
What’s your evaluation, dear readers, of Stop Blogging And Cook; the topics, the presentation, the preparations? I hope I’m addressing useful issues, and providing an easy learning trajectory. Only by hearing from you can I tailor this site to your greatest advantage. Otherwise, I’ve only my assumptions to pave my way. Help me out!
