|05:49PM | Sat, June 2nd | 2012
|Because My Boo Is THE AWESOMENESS / Come At Me With Your Popsicle Recipes
|food as good living, my boo|
There are popsicle molds on their way to me, as we speak. So I won't keep spending money on (perhaps outrageously priced) organic popsicles; these treats being the only dessert, foodie yay and whee I get. That and variation not on a stick, aka fruit sorbet.
Pouring some pulpy OJ into a mold is all fine and good. But, there is actually a limit to how much OJ I can have before my body rebels. Whereas I may be hunting down mango juice; yay! And perhaps some simple apple juice (maybe mixed with sauce?) could also be an option?
Anyone have any ideas? I'd like to avoid added sugar (which would have to be organic, and close to raw) as much as possible. But I'm up for ideas.
I'm also thinking kelp flakes so things are less ice-icecube and more smoothe. But again, I'm open to ideas - if any do abound.
I don't often talk about my diet, what I'm eating, not eating. It can trigger things for me, I know it definitely triggers things for other people. I've been writing about it a lot more here in my journal; dealing with health issues and gluten intolerance and the possibility of celiac disease. I picked up some books from the library today, recipes, eating, diabetes. And flipping through a few, one thing hit me immediately - I started putting more carbs b ack into my diet because I was so hungry all the time without them. And I need to write this out, in hopes I remember to bring it up with a nutritionist who might give a damn.
( More Food Talk )
I'm feeling a touch self conscious at the moment as I deal with food and health issues, so cut tag so I feel less like people are rolling their eyes. Though if you are rolling your eyes? Defriend/ click off the feed and go away.
( This is a cut tag )
A thought I'd meant to put down yesterday but got distracted.
I made a veggie rice meal while waiting for a turkey breast to cook. Rosemary, olive oil, garlic, rice, pigeon peas, a dash of woostershire's. And it was SO AMAZINGLY GOOD. And as I was eating it I couldn't figure out if it was that I was just so hungry. And then I realized I was in taste bud/culinary awe over the sautéed fresh garlic. And it hit me, I'd forgotten what fresh garlic tastes like.
Circumstances with pain had made it so, in order for me to try and cook I needed help; some assistance from the less than scratch world. And while I don't regret the mental switch that I had to work through about not from scratch food - because sometimes you don't have the spoons and you need to admit it - I've realized this is one of the little muggings of ill health.
And not just ill health, when 7oz of pre-chopped garlic is less expensive than fresh.
I suddenly saw I'd reduced the world to calories and nutrients, proteins, carbohydrates and spoons. It kept me going. And I'd like to think it kept me healthier than I otherwise would have been. Though an 8 and a 6 on the Crap Scale, are both still on the Crap Scale. But something was definitely lost. Now, I've been grr-ed myself at the various food gurus going on and on about FRESH! FARM RAISED! LOCAL! BLAH BLAH BLAH! A lot of the times they don't really understand the concept of stretching a dollar and when they do mention cheap vs bad health later, they don't get at all that cheap but full and dollar stretched will always win over 'avoiding bad health somewhere down the line' for people who need to live in the now and the present and deal paycheck to paycheck etc...
But I loved garlic growing up. I loved garlic in food. I loved garlic on toast. I loved garlic enough to take the toast out and have roasted garlic in lightly melted cheese and go all dreamy eyed. Restaurants that roast a whole bulb and put it there with a little oil for you to devour? OMGYUM!
And I'd forgotten the taste.
I was still buying garlic and putting it in my food because I remembered liking it. And more, there's lots and lots of talk about how good it is for you. Input garlic = statistical health bonus. Ping! But I never really thought about how it didn't smell the same, invoke the same reactions in my mouth and stomach - when it came out of a bottle.
One little mugging via food science and cheaper production and ill health and less spoons and compromise and compensation and effort.
Now I'm wondering if it wasn't just my imagination that home-made cookies made with basic ingredients taste SO MUCH BETTER than store bought, and even store bought to be baked. My mind's currently pondering Flavour Recognition and getting it 'just good enough' until eventually the flavour most easily recognized is not the original one.
Anyway, I'm not planning a big todo re: food, my budget, shopping, etc. But I did order whole bulbs this grocery tab (the fresh I have here having been bought at my mother's insistence for folk medicine purposes).