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recently, i have been gorging on montaigne. his ideas so

correspond to mine that i must insist on parading his name.

"The art of dining well is no slight art, the pleasure not a slight

pleasure. "

Michel de Montaigne

one of the few real pleasures in this world is eating. (which

should make us all compassionate to the hunger of so many

billions of people.), even if only out of the specious reaction

of guilt. guilt is an end in itself and doesn't lead to any

remedial action, only hiding. understanding and conscience move mountains.

i remember when i didn't finish my dinner, my father said, "eat

up… they are starving in china." (i never understood that), but i

would say, "then send my food to china."

i make a wild guess that 'first world' countries have about 5 %

of their population who have experienced real hunger at least

once in their lifetime. i have experienced it many times,

which gives me the authority to speak knowledgeably about it.

my experience is that suffering a lack of something often creates a real appreciation of it when the lack has been remedied.

all this just to introduce some more material from the

'koolaid house' which has somewhat suffered from the

self-centered auto-biographical posts of recent history here.

anyway, here i revert to a popular subject… food, and how to

value food, and its real benefit for health and happiness.

i know that the easiness of fast food has filled many a tummy and a kind of lazyness has overcome the will of many. i have experimented with devoting a certain amount of time to the realm of sustaining the body intelligently. one of my best discoveries was to filter the tap water. i feel better already. :happy:

always a lover of 'tempura' when dining out, i finally grabbed the bull by the horns and conquered what seemed an insurmountable difficulty using common ingredients. it turned out to be a paper tiger. no problem. it's fast and easy. just keep that boiling oil to 350 degrees farenheit and stand back. tempura rocks.

you can coat so many good vegetables with the batter and it makes the eating of vegetables a delight.
the batter must be kept chilled….

use your imagination with the dipping sauces… sweet and sour, tangy and peppery, salty tamari, astringent and nasal.

don't be afraid… just watch them to a golden brown then rescue them from the oil. absorb the excess oil somehow. i used biodegradable recycled paper towels. don't tell me the oil is going to kill you… just use a gentle vegetable oil… or safflower if you can afford it. canola is approved also.

desert sauce simmers.

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