After reading Food Rules: An Eater’s Manual I’ve been giving these questions some more thought than normal. Even though it can be hard to find the time to cook from scratch, I enjoy it. More than just enjoying the process, I enjoy the food more. Not only because I know what’s in it, but so often it just plain tastes better.

As I searched for recipes the other day, I ran across the StoneSoup blog. Jules, the author, has committed to cooking with no more than 5 ingredients (not including oil, salt or pepper). Furthermore, she has written a couple of ecookbooks, including one that only requires 5 ingredients and 10 minutes! What a lovely principle!

It often takes more than 10 minutes to place an order for delivery. It definitely takes longer to go and pick something up. For less time, you can have a simple, delicious home-cooked meal. What’s not to like? With so few ingredients, it’s easy to have what you need on-hand for many of the recipes.

Real food

Not only are these quick recipes, but they’re also made of real food. Just like Michael Pollan recommends.

Cook more

What about you? Would you cook more often if only the recipes weren’t so complicated? If you didn’t have to go and buy ingredients that would only be used once or twice? Not to mention how much time you’ll save. I would, and that’s part of why I like this cookbook so much. I’ve already made a couple of the meals out of it, and will be trying more out in the near future.

Give it a shot. Explore StoneSoup, and check out her free ecookbook.

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Food Rules: An Eater’s Manual
by Michael Pollan

I first ran across Michael Pollan at a friend’s house. He was reading The Omnivore’s Dilemma and offered to let me borrow it. I was intrigued and read through it quite quickly. I found Michael’s conversational writing style to be quite enjoyable and it helped me to better appreciate the information that he was sharing while he told his stories.

Having enjoyed The Omnivore’s Dilemma so much, there was no hesitation about picking up Food Rules when I saw it on the store shelf. It’s a small book, and I actually managed to read about 1/3 of the book while waiting for my wife. (So as to not pick on anyone, we weren’t shopping. I was waiting for her to get off from work.)

This book could be the answer to all of the various diets out there. The ones that say you can’t eat meat, the ones that say you should predominately eat meat, or the no carbs, or mostly carbs… It all gets so confusing.

In Food Rules Michael presents seven words that sum up what we should eat. That’s refreshingly straight-forward. A meal-planning guide that I can understand and follow.

Eat food. Mostly plants. Not too much.

He then goes on to provide “rules” that help to further define these three sentences, giving more details that will help you stick to those seven words whether you’re shopping, cooking, or eating. 64 simple rules that are easy to remember, easy to follow, and great for your health. No rule takes more than two pages, most less than one.

The rules are simple. It’s easier than you think. The good news? You don’t even have to cut out things like chips, cakes, ice cream, pies, or other goodies (see rule 60).

Check out Food Rules for yourself.

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Some time ago, I ran across this article about not using soap or shampoo. That made me think. And so I dug a little deeper. After reading numerous articles about the subject, including this one, I decided to try out this experiment for myself.

The Experiment

Since the end of June, I haven’t been using soap or shampoo. I shower daily, but simply don’t add man-made chemicals to the process. I have continued to use deodorant. Washing of hands with soap occurs after using the restroom and before any food preparation.

Getting Started

My first reaction after reading about the concept was that it would end with me feeling dirty, and those around me agreeing. However, this was never the case. My wife didn’t even realize that I had started the experiment (though I’d told her about it) for at least three weeks. I feel just as clean, if not more-so, than before.

The articles above both mentioned a normalization period of about two weeks (a time for your body to adjust to the lack of chemicals that attack it). I think it took me about three days. My hair felt greasy for couple of days, dry for one, then felt better than normal. Nice, soft and almost never greasy.

Extremes

This experiment was not conducted while working in an office, then spending the remainder of my day in my apartment. Instead, I spent the month of July living and working outside at a summer camp. 28 of those days saw record-setting highs. We swam in pools and lakes, went rock climbing, spent a night a week in a tent, and generally had a great time. I sweated, a lot.

I noticed only three times when I needed to use something extra in the shower, each time on my hair. I skipped a shower one day, and the next day I only felt better after washing twice, using shampoo the second time. After spending an absurd amount of time in a chlorinated pool each day for nearly a week, I noticed my hair drying out and threw some conditioner in there for two days.

The Results

After having avoided showering with soap and shampoo for over three months now, I doubt that I will return to using it. Not only have I saved money, but I can now shower faster. More importantly, I actually feel cleaner. My hair stays clean-feeling throughout the day, and doesn’t scream for attention after only a few hours. My skin has become less oily (which was always an issue before). I am generally cleaner-feeling over all.

This simple experiment has shown me not to blindly follow life rules just “because I always have” or “because you should” or any other reason that is not meant to be questioned. Make your own decisions and test things out. See what works for you, and do that. See what doesn’t work for you, and stop doing that. For me, soap and poo don’t work.

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So, what’s a progressive dinner?

A progressive dinner is one where you eat each individual course in a different location. Head to one restaurant for appetizers, off to a second for entrees, and a third for dessert. It’s a traveling meal!

This type of adventure provides the opportunity to go to favorite restaurants and have what they are best at making. While my favorite steak house makes fabulous entrees, I have to go to a local Italian restaurant to get the best desserts in town. It also combats the tendency that we often have to rush through the meal; the travel time in between courses affords extra opportunities to chat with friends.

Some hints

• If you have a large group, it may be most convenient to divide into a smaller parties and head to different places, rejoining for dessert.
• You don’t have to head to the next course immediately. My wife and I recently went on a progressive dinner date, and were too full for dessert. So we headed to the movies, and stopped for dessert afterward.
• Plan your meal so that the restaurants aren’t too far away from each other. You don’t want to deal with traffic any more than you have to, so back and forth across the city in between courses might not be the best idea.
• I don’t make reservations, so that I don’t have to be concerned about a time-frame.

Progressive dinners don’t have to be planned out before hand. As long as you are somewhere that has a few restaurants close to each other, you can pick one to start at and work your way through the courses as you go. So what are you waiting for? Grab some friends, or your date, and go explore the local cuisine!

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Fortunately, you don’t have to go anywhere to get recipes to try out. No flying to another country necessary. The internet provides recipes for just about anything that you can think of, and most ingredients can be found in local grocery stores, though you might have to search a bit harder to find some.

If you’ve been in the mood for something different, or perhaps you just want to try your hand at cooking your own “foreign” meals, look something up and see what you can find. My wife and I just had Jambalaya, from a recipe I found online. It tasted great, and was really easy to make. Next on the list: Chicken Curry. Big jump from Louisiana to India, I know. But it’s entirely possible when you’re a kitchen explorer!

Where will you travel to? To get you started, head on down to Cajun country for some Jambalaya.

Quick and Easy Jambalaya

(originally from here)

20 Mins prep time
30 Mins cook time
Makes about 6 servings

Ingredients
• 2 teaspoons olive oil
• 2 boneless skinless chicken breasts, cut into bite-size pieces
• 8 ounces kielbasa, diced
• 1 onion, diced
• 1 green bell pepper, diced
• 1/2 cup diced celery
• 2 tablespoons chopped garlic
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon onion powder
• salt and ground black pepper to taste
• 2 cups uncooked white rice
• 4 cups chicken stock
• 3 bay leaves
• 2 teaspoons Worcestershire sauce
• 1 teaspoon hot pepper sauce

Directions
• Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes.
• Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent.
• Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender.
• Stir in the Worcestershire sauce and hot pepper sauce.

Suggestions
I made the recipe as stated. These suggestions come from comments on the original page, some that I will most likely try next go-around.
• add tomato sauce/diced tomatoes/Ro-tel
• add more garlic
• use half green onion / half white onion
• use cajun/creole seasoning in place of salt & pepper
• add a can of drained red beans and a can of diced tomatoes w/green chiles

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I was contacted by a representative of Primal Spirit Foods with a chance to sample their Primal Strips, Meatless Vegan Jerky. They were kind enough to send two strips of each flavor so that I could have friends and family help me taste them.

About the Jerky

The Flavors

(This is the order in which I tried the Primal Strips, what they’re made of, and what I thought about them.)

Overall Opinion

I’ve read a couple of reviews for these guys and there seem to be mixed feelings. Vegetarians and vegans seem to love them and meat-eaters can’t stand them. I’m right in the middle. There are a couple whose flavor I enjoyed, and a couple more that I couldn’t tolerate. My wife and I first tasted the Mesquite Lime and greatly enjoyed it. We’ll definitely be taking it, the Hickory Smoked, and the Hot & Spicy on the trail with us. The rest, I won’t be eating again.

What You Should Do

My review might be mixed (some I love, some I don’t), but my tastes aren’t the same as yours. I quickly noticed that as I shared them with my friends. Some of the ones that I liked, no one else did. Some of the ones that I couldn’t stand others raved about. Primal Strips are certainly worth trying for yourself. It’s not beef jerky, so don’t try to compare them directly. Try and enjoy them for what they are, a treat unto themselves!

No related posts.

The simplest (and best) answer I’ve come up with is to eat consciously. I am guilty of eating quickly, then realizing that I didn’t taste a bite of what I just ate. I have to make myself slow down and pay attention to my food so that I can enjoy it.

Having started doing this, I have begun to notice more about my food; its flavors, textures, and aromas. Since I’m paying more attention to the flavor, I’ve discovered that I need less seasonings to make food enjoyable. Simpler foods have also begun to catch my attention. Before, I preferred foods that were spicy or included lots of ingredients, because I wasn’t paying enough attention enough to really appreciate the less-complex flavors.

Just a few days ago I finally tried a local restaurant that I’ve been hearing about for some time. The meal sounded simple enough on the menu but was surprisingly delicious! The Hoppin’ John included 6 ingredients: black-eyed peas, brown rice, Creole tomato sauce – topped with diced onions, green peppers, and cheddar cheese. The meal came with a wonderful slice of home-made bread and a heavenly bowl of soup (tomato bisque!)

Those six ingredients combined to create a wonderful, filling meal. (In fact, there was enough that I was able to get two meals out of it.) What truly helped to set the meal apart, however, is that I made myself slow down and eat consciously.

Pay attention to what you’re eating, and you’ll be surprised what you discover!

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Irish Soda Bread

When people talk about Irish country bread, they mean bread made without yeast, leavened by bread (baking) soda or baking powder. The Irish love this traditional bread and its solid nourishment gives them more pleasure than almost any Irish food. It also gives them a feeling of continuity with the past; the Irish have never stopped making soda bread at home.
It is doubtful if anything was weighed much in the old days, people just didn’t have time. They threw handfuls of flour and oatmeal of different sorts into a bowl and mixed them with buttermilk. When the texture felt right, the dough was crossed deeply and bundled into a hot oven or cooking pot. Forty minutes later, it had become a loaf which was robust and individual.

Making Soda Bread

No bread pan is needed for country bread. It bakes far better when placed straight onto a floured baking sheet in the oven. You will need a wire rack and a clean tea towel (dish cloth) to wrap the loaf in after it is baked.

Ingredients:

• 1 cup white (all-purpose) flour
• 3 cups brown (whole-wheat) flour
• 1 1/2 tsp bread (baking) soda
• 1 1/4 tsp salt
• 1 1/4 cups buttermilk (approx.)

This is the classic Irish recipe for brown soda bread. You can make white soda bread by using 4 cups of white flour. Some people put herbs into their bread, with good results. After you’ve tried it a time or two, feel free to experiment and see what you can come up with.

Directions
Sieve/sift the flour, salt and baking soda into a bowl. Make a well in the center. Pour in most of the buttermilk to make a loose dough, adding more if necessary. Turn the dough on to a floured board and knead it lightly. Form a round loaf. Turn the smooth side up. Flatten it carefully and cut a deep cross in the top of the loaf.
Place on a baking sheet and bake at 400 F for about 40 minutes. The loaf should sound hollow if you tap the base (you may need to turn it over for 5 minutes or so to achieve this.) Wrap the loaf in a clean dish towel and put it on a rack to cool.

Some Advice

I’ve made this hearty loaf a couple of times now and plan on doing so well into the future. While I greatly enjoyed my first loaf, be careful not to add too much buttermilk, as you can end up with a sticky mess of dough to contend with. Likewise, it does make a difference if you flip the loaf over for the last 5 or so minutes to let the bottom fully bake, you might have some doughy spots in the bottom if you don’t. If you don’t sift the flour you can end up with a brick-like loaf; if you don’t have a sifter, use a spoon to scoop out the flour so that it doesn’t get compressed in the measuring cup.

Enjoy!

A few slices of this bread make for a quite filling sandwich, or a single buttered slice for a snack. A thick slice goes wonderfully with a soup or stew. I’m comfortable enough with the recipe to start experimenting now. I will be trying various herbs, some sugar, perhaps even some molasses. Who knows what I’ll end up with!
Now it’s your turn! Spend a few minutes mixing, set the timer for the oven and enjoy your freshly-baked homemade bread!

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• It doesn’t matter what the weather is
• It doesn’t matter what time of day it is
• You already have everything you need
• You have a wider range of cooking options

Setting up

Clear an opening on the floor (a carpet or rug provides some padding) and spread out a blanket or sheet. Put some placemats down, and “set the table” with dishes, silverware and glasses. (I generally opt to go with the nice dishes and long-stemmed glasses). Turn down the lights and set up some candles.

Cooking

Since your kitchen is readily accessible, you can make anything you want. Pick your favorite meal and get to cooking! I would suggest putting some focus on presentation. It doesn’t have to be fancy, but since you’re using candles for lighting, you can easily create a dramatic effect.

Serve and Enjoy!

Serve your meal, sit (or lie) down and enjoy! No worries with bugs, gusts of wind or sudden bad weather. Ahh… it doesn’t get much better than this!

What are you waiting for? There’s no excuse needed for an indoor picnic. Celebrate Wednesday, the fact that you’re alive and well, or just some good food. Enjoy!

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The weather’s turning warm, the flowers are blooming, and everything is beginning to turn green. It’s picnic time! My wife and I love going on picnics. We are always on the lookout for new places to stop. You can too!

What you need

Picnics can be as plain or as fancy as the situation calls for. Sometimes we just carry our meal in a lunchbox and use a picnic table in the park. Other times we load up the picnic basket and find a secluded beach or grassy field to spread our blanket out on.

I looked at a number of local stores before finding a picnic basket that I was happy with. This meant a few weekends of exploring shops, looking for just the right one. If I had started out by asking family members, I could have saved a bit of time, as it turns out that there were two sitting unused in attics. (hint, hint) You can pick up a number of different varieties online, such as this one, this one or this one. Most of these come with a set of dishes. If not, you can get a set from the local “everything for $1″ store (insert the name of yours). For only a few dollars I had a set of plates, bowls, silverware, long-stemmed glasses , napkins, placemats and candles. Due to the low cost I can easily replace any that happen to break. I picked up a set of sheets at a yardsale for about $2, and have been using them as a blanket. Cheap, easily cleaned, and can be doubled up if desired. My whole picnic set cost around $30-40.

Packing tips

It took me a couple of tries to figure out how best to pack everything inside my basket. I don’t take everything if I don’t expect to need it (the bowls often stay home). Generally, I start with the plates on bottom, layering a napkin in between for padding. The silverware is wrapped inside the other napkin and tucked inside a glass. The glasses are rolled inside the placemats for protection and laid on top of the plates. The candles (tea candles in small glasses) are tucked into the corners of the basket. All of this takes up about 1/4 of the basket. I generally lay the blanket/sheet on top of the dishes and begin packing the food. The heavier/sturdier (tupperware/thermos/bottle) items go on the bottom, with the other items stacked on top.

What to eat

I don’t know that there is such a thing as a “picnic meal”. I’ve had everything from sandwiches to grilled chicken. It all depends on your location, how much time you have, and most importantly, your tastes. If the picnic is only part of a larger day, you will want something that travels well, such as sandwiches or a salad. Is the picnic the main focus? Try something a bit fancier; grilled chicken, rice and veggies.

Whatever you choose, it doesn’t have to be fancy. You might find that food you have everyday tastes better, simply by having it in a new setting. This means that a sandwich and chips might be exactly what you want. Try some bread and cheese, a selection of fresh fruit and a nice drink to compliment them. Maybe you won’t want more than a salad. See what sounds good and go with that.

Where to cook

Where are you going to prepare the food? If I’m having a picnic later in the day (say lunch during a day trip) I often choose to go with sandwiches and just pack the ingredients. I can actually put the sandwich together at the location so that it is freshly-made. When the picnic is the main focus, I sometimes prepare the food at home just before leaving. This generally means that I have to pack it so that it stays warm. Soup and liquids will go in a thermos, chicken and other solids are often wrapped in aluminum and then in a towel for insulation. Sometimes I take one of my camping stoves and simply prepare the meal at the spot.

Where to go

Now that you’ve got your equipment and decided what you’re eating, it’s time to figure out where to go. There are countless options available here. You can go to the local park and either use one of the picnic tables or find a grassy area where you won’t be interrupted. Perhaps you want to find a spot overlooking a ball game. Find a stream or beach and eat beside the water. Go hiking to a favorite overlook. Boat out to an island and eat there. My wife and I have tried all of these options, and are continually on the lookout for new ones.

Make it special

It’s easy to add those few small touches to make a picnic extra special. Have some fresh fruit for dessert. Bring some long-stemmed candles (be sure to catch the wax with something, or it can get stuck to your blanket). I always try to surprise my wife during our picnics, so I do all the packing; I try to slip in a bottle of sparkling juice, some favored dessert, or something else to make it special for her.

Picnicing alone

For those times when you don’t have someone with you, picnicing can still be greatly enjoyable. A past job of mine included traveling about the area, and I enjoyed the opportunity to eat my lunch in many wonderful locations. I focused on the good food that I had, and on the beautiful settings I was in. A picnic is as special as you make it.

It’s picnic time!

Paper bag or a hand-woven teak basket makes no difference. Doesn’t matter if it’s the same sandwich you have every day or chicken breast in a special sauce. Bench in a park or an island all to yourself, it’s all the same. Savor your food, drink in your surroundings and focus on the good things in life. What is important is that you get out there and go picnicing!

Banana Leaf Picnic Basket

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