BARGING THROUGH THE WORLD
Knowing is not enough; we must apply.
Willing is not enough; we must do. ~Goethe (1749 – 1832)
ONE COUNTRY AT A TIME
Michele Simon, writing on Alternet.org, expands on the phenomenon of American corporate food giants selling junk food to the poor in developing nations. She writes:
“Recently in Brazil our government approved new regulation on food marketing,” [Tamara] Gonçalves [an attorney with Children & Consumerism Project based in São Paolo, Brazil] said. “This new law requires that the advertisement of products high in salt, sugar and fat and beverages with poor nutritional value come with a warning that says the excessive consumption of these problem [foods] can contribute to health problems.”
What a concept! If the government cannot regulate marketing to consumers, at least let them put a warning label. Ironically, that’s what they did with cigarettes.
WARNING
Excessive or continual consumption
may be hazardous to your health.
Ms Simon, ends the article with thoughts I’ve echoed here before:
While I am in favor of bringing people from all over the world out of poverty and I certainly think that everyone deserves the same modern comforts I have, we shouldn’t assume that every aspect of Western society should be included in that picture. Drumstick ice cream shouldn’t be the hallmark of modern living. We’ve made some mistakes along the way, and we have an obligation not to repeat them, and certainly not to export them.
Amen, Sister!
AND ANOTHER
Last week, I mentioned that Vietnam has a high rate of undiagnosed Type II Diabetes, courtesy of fast food chains mostly brought to them by the USA. China hopes to avoid obesity problem, reported by Eat, Drink & Be. The root of their problem is quite different, however, as children are cared for – and often live with – as many as four doting grandparents eager to indulge their grandchildren, and even encourage them to stay indoors rather than play outside.
Sigh. As a race, human beings in developed nations are going down, I fear; victim of our own selfish and unhealthy consumerism. Will we return to the days of old when excess girth was seen as a sign of wealth and elevated social position? Now that we know full well the extent of our ability to export unhealthy habits, what remedies will we apply? Do we have sufficient will to do anything to effect change?
CREPES
Yesterday I gave a preparation for mini-crepes. Today are the fillings. Truth is, you can fill a crepe with just about anything, sweet or savory. Crepes can be an elegant presentation of an otherwise ordinary dinner of familiar foods. Break the routine by filling crepes and watch you family’s eyes pop in amazement. For more, see today’s Food Elaboration.
Whatever you like in an omelet you’ll probably like inside a crepe. You can sauté any vegetable, beginning with onion. Add a little garlic or garlic scape, sweet bell pepper and whatever alphabet mix you’ve brought home from the green market: asparagus, broccoli, carrot, green beans, mushroom, snow pea pods, spinach, summer squash.
- Tuck in a few toasted pine nuts, slivered almonds or sunflower seeds for a crunch of texture, in crepes savory or sweet.
- Some vegetables (asparagus, broccoli, green beans) lend themselves to topping with a little Hollandaise Sauce. Cheese Sauce can be used, as can a White Cream Sauce, as the spirit moves. Using Sausage in Marinara as a jumping off point, heat sausage in marinara, put into the crepe and spoon marinara on top. Marinara Sauce can also be used with sautéd vegetables – especially eggplant – or leftover chicken.
- A good way to glorify leftovers is to put them into a crepe. It’s also a way to get comfortable with crepes, focusing on the crepe construction and raiding the fridge for whatever to fill them. Just about any sort of leftover chicken makes a comfortable dinner inside a crepe, with or without leftover gravy or wine sauce. Leftover beef is good, and ham is spectacular inside a crepe with a little Dijon mustard mixed in with.
- Don’t forget herbs and spices – fresh is best – chopped basil, arugula or cilantro, or dried: thyme, marjoram or savory. Experiment with different combinations. Add chopped chili pepper (without the seeds or pepper membrane). Add tumeric and cumin for an Indian flavor. You can also add cheeses, but only if you promise not to get carried away with the quantity. Grate a good quality cheese from the cheese shop, or use a soft one like goat or feta for a more mild flavor. Scatter cheese inside or on top. In crepes, like most dishes, a little cheese goes a long way.
- Sweet crepes can be made by adding a sweet cheese like gorgonzola, or fruit, as in Chocolate Bananas. Put a little fruit inside, fold over and top with sauce.  Fold the finished crepe in quarters to get a wedge shape, place three on a plate like a fan, and spoon the fruit and chocolate on top.
- Heated fruit in a light syrup makes a superb dessert crepe.  Hot Apples in Wine, Cherries Jubilee, and Savory Strawberries are a few discussed before. Dip the finished crepe in the syrup and fold on the plate, spooning the fruit on top. Crepes especially lend themselves to flambé desserts, making them doubly deserving for dinner guests.
So get out that seasoned cast iron skillet and start creping. Kids will fall all over themselves to help with dinner. Whatever you do, have fun with crepes!
