Easy Dinner Inspiration

Ever have one of those days when you need a little dinner inspiration?
How about a Taste-Alike?

Here's my Taste-Alike recipe for Corner Bakery's Pesto Cavatappi.


Or...my my Taste-Alike recipe for Sizzler's Malibu Chicken and Sauce.

In the mood for a warm hearty soup?
Here's my Taste-Alike for Olive Garden's Zuppa Toscana.

Hope those help!

1942: Turning Fat into Ammunition

Did you know Walt Disney made shorts for the War Production Board?
Gee, Pluto (is that Pluto?) sure becomes patriotic after hearing the voice-over in the video above "Out of the Frying Pan and into the Firing Line."

You know, I always thought that fat was saved...just because you could reuse it. (And, because you wanted as many things to taste like bacon as was humanly possible. Or, is that just me?) I didn't realize that there was a whole war campaign about it.

The photo below - "Save the Fat:1942 - can be seen at one of my favorites sites Shorpy. Each day new photos are featured. And, when photos have lots of detail, the site allows you to embiggen them. Good stuff, Maynard.

(You have my permission to Google "embiggen."
Go Ahead.
*Wink*)

Alinea's Grant Achatz To Have His Own Documentary

No, that video doesn't have anything to do with the upcoming documentary. It's simply a video of Achatz that makes me smile. (Part 2 of that video is below.)

Since it's been reported in a couple of sources now...I'll pass this along.
Looks like Alinea's Grant Achatz will have his own vérité documentary, tentatively entitled, "Taste."

From the Chicago Tribune:
“It’s a Hollywood story, right?” Achatz said.
“Drama! Tragedy! Triumph! I found a lot of [filmmakers] wanted something washed-down and typical. They wanted to manipulate the story. But R.J. understands it’s not just about a man’s victory over Stage 4 cancer. It needs to show the arc of a career and my position in the world of gastronomy."
Full story available in the Chicago Tribune.

(Video Part 2 of the Grant Achatz- Sous Vide Thanksgiving - where Grant cooks a Turkey with a pot of water and a ziploc bag - shown below.)

People Passionate About Food 2: Chris Cosentino Breaking Down a Pig's Head (NSFW)

Warning:
Some language in the videos is Not Safe For Work.

Part 2


(Video parts 3 through 6 are below.)

Continuing our feature of people who are passionate about food, we come to Chris Cosentino. You might remember Chris from Iron Chef America or The Next Food Network Star. Others know him as the Executive Chef of Incanto. Still others might read his blog at his website Offalgood.com

Chris is a proponent of cooking the whole animal - which includes the offal.
What is offal?

Well, in birds, it's the giblets.
OFFAL those parts of a meat animal which are used as food but which are not skeletal muscle. The term literally means “off fall”, or the pieces which fall from a carcase when it is butchered. Originally the word applied principally to the entrails. It now covers insides including the HEART, LIVER, and LUNGS (collectively known as the pluck), all abdominal organs and extremities: TAILS, FEET, and HEAD including BRAINS and TONGUE. In the USA the expressions “organ meats” or “variety meats” are used instead.

On his blog, Chris has been featuring a video series called Cooking with the Artist. I was particularly moved by his videos with Alex Pardee. (The videos are below.) I had a good impression of Chris going in. So, I it was no surprise when he didn't go the macho route of hacking up a little piggy. Yet, I was still impressed by his kind words and gentle nature with respect to the animal - especially in the later videos.

Chris in Part 4 of 6:
The goal with a lot of these cuts here at the restaurant is to put things that people are familiar with - with the unfamiliar. So, it kind of takes the fear factor away. Cuz a lot of people think, "Oh, he's doing it just to get attention" or "He's doing it just to serve food that nobody will eat just to try and make a point." But, it's actually beautiful viable cuts of meat. And, now, when you can give them something they like with it, it goes over really well.

So, if you are up to it - here are the videos. Yes, Chris breaks down a pig head. But, it's really no more offensive than watching someone basting a rack of ribs at a BBQ on the 4th of July.

Warning:
Some language in the videos is Not Safe For Work.

Parts 1 and 2 are at the top of this post.
Part 3


Part 4


Part 5


Part 6


I love these quotes from Chris.
Humor on eating brains -
You have no idea how many people say, "If I eat brains tonight an I gonna be smart?" You're gonna be as smart as the animal. Yes, you're gonna be on all fours out front - eating the lawn. -Chris in part 6 of 6.

On finding brains-
You can probably find a butcher - if you have a lot of day laborers in your area you can ask them where they go. Seriously, the Latin community has the best ability to have these cuts because it's an everyday part - menudo, tripe, pig's feet all the time. And, you ask these guys, "Sesos tacos, tripitas tacos?" You can get tripe tacos, brain tacos. There re so many different ways to look at these cuts - and to different cultures that do it. And, unfortunately we're the last ones to go back - to go backwards. -Chris in Part 6 of 6.
Feel free to leave comments below.

People Passionate About Food 1:Dan Barber A (slightly starkerish) Story of Romance and Food

There's something about Dan Barber that draws me to his (virtual) side, longing to hear more stories. He waxes poetic about a goose farmer in Spain who culls amazing fois gras without force feeding his flock. I love the video that follows.

To learn a bit more about the inspiration of Blue Hill Restaurant, view the video below. And, of course, you can Google Dan and see more videos on You Tube.
There's something about Dan's passion that mesmerizes me.
I just wanted to share that with you. :)

President Obama and Dixie Kitchen in Chicago

Unfortunately, I found out too late and missed this episode of Check Please.

I've been to the Dixie Kitchen, the restaurant the guests are referring to in the clip. And, it was delicious!

Tip:
If you go to the Hyde Park location, be sure you get good directions - there are some on the Dixie Kitchen site. I relied on Mapquest, and well...

(Years ago, this here white girl looked pretty darn lost circling Washington Park at night - over - and over again. I finally called out to someone on the street and before he even got 10 feet from he said, "Girl, you are lost." I nodded big time and he gave me directions to the restaurant.)

The meal was worth the circuitous drive.

Peanut Butter Recall with a Side of Rant-Just How Lazy are We?

The FDA's Recall on Peanut Butter Products has many of us double-checking our pantry. Hopefully, you are keeping an eye on the origin of your peanut butter and you are healthy and well. The link above has the latest FDA info, if you need it.

But, this post...well, let the rant begin.

I'm not a parent.
I've never personally experienced the effort it takes to get a handful of toddlers ready for a carpool.

Nor do I know the *fun* of smearing peanut butter in a child's hair in an attempt to remove a clump of gum with one hand, juggling a phone call with the other hand, while packing lunches...with the third?

But...COME ON!
Trader Joe's sells celery pre-loaded with peanut butter?
(Some of it's recalled, BTW.)

I thought "Uncrustables" PB and Jelly was the epitome of...

I just going to call it as I see it.
This is not busy-ness.
We are not too BUSY to smear peanut butter in celery.
We are too LAZY.
It's contemptible.

I can forgive "Uncrustables."
(Which as of this date are NOT part of the recall.)
If I REACH, making a PB & J involves opening 2 jars, (only 1 if you already bought Smucker's Goober grape) dirtying 2 spoons, reaching for 1 ziplock bag, and disposing of the paper towel which you used to wipe the crumbs off the counter.

But, buying pre-packaged peanut butter-filled celery?
That means you were too lazy to wash the celery and smear peanut butter in it.

To those who buy pre-loaded celery:
Good thing TiVo allows you to order a Domino's pizza directly from your TV.
Because, seriously, I'm concerned you-
just.
might.
starve.

Okay, well, I'm done.
Tomorrow I'll be bright and smiley.
But, today?
J'accuse.

Chicago: Common Threads World Festival 2009

If you have a spare $250 burning a hole in your pocket....
Or, I suppose $500...for 2 tickets,
You could attend the 2009 World Festival.
And, the list of Featured Chefs (below) is pretty darn impressive.

The World Festival helps to support Common Threads programs such as after-school classes for students 8 to 12 years old. "Students learn basic kitchen skills, cooking techniques, and the importance of fresh ingredients as they prepare healthy ethnic cuisine together. Chef Instructors incorporate nutrition tips and cultural information into lessons that teach our students how to connect with their bodies, their neighbors, and their world in a healthy way." Read more about upcoming Common Threads classes.

World Festival 2009
One of Chicago’s most highly anticipated cultural culinary social events of the season! Renowned chefs and notable restaurants prepare an enticing array of worldly foods for guests to sample while browsing a tempting silent auction and experiencing multicultural entertainment.

The Honorary Chair and Mistress of Ceremonies is Gail Simmons from Food & Wine and Bravo’s Top Chef.

Featured Chefs of the evening include:

Art Smith, TABLE fifty-two;
Malika Ameen, Aigre Doux;
Jimmy Bannos, Heaven on Seven;
Michelle Bernstein, Michy’s;
John Besh, Restaurant August;
Graham Elliot Bowles, Graham Elliot;
David Burke & Rick Gresh, Primehouse;
Rachel Collins, Collins Caviar;
Christophe David, NoMI;
Radhika Desai, Between Boutique Café & Lounge;
Rocco DiSpirito;
Kendal Duque, Sepia;
Tyler Florence, Food Network;
Gale Gand & Meg Galus, TRU;
Della Gossett, Charlie Trotter’s;
Koren Grieveson, Avec;
Molly Harrison, Green Zebra;
Kevin Hickey, Four Seasons;
Suzanne Imaz, Café des Architectes;
Stephanie Izard, Top Chef Winner Season 4;
Gavin Kaysen, Café Boulud;
Bill Kim, Urban Belly;
Sarah Levy, Sarah’s Pastries & Candies;
Steve McDonagh & Dan Smith, The Hearty Boys;
Chris Nugent, Les Nomades;
Chris Pandel, The Bristol;
Marcus Samuelsson & Seth Siegel-Gardner, C-House;
Mario Santiago, May St. Café;
Mindy Segal & Mark Steuer, Hot Chocolate Restaurant & Dessert Bar;
Curtis Stone, Take Home Chef;
Giuseppe Tentori, BOKA;
Ming Tsai, Blue Ginger;
Carol Watson & Misa Challingsworth, Milk & Honey Café;
Takashi Yagihashi, Takashi;
Shelley Young, The Chopping Block.

General Admission is $250 per person and a VIP package is $500 per person. VIP packages include general admission, along with admission to the VIP reception from 5:00-6:00 pm at the Museum of Contemporary Art and after-party at The James Hotel at 9:00 pm with special performances by Amalea Tshilds and Grammy Award winning artist, Mya.

For all the details, head to: Common Threads World Festival 2009

March 23, 2009
6:00 PM - 9:00 PM
Museum of Contemporary Art
220 E Chicago Avenue
Chicago, IL 60611

General Admission : $250.00
VIP Package: $500.00
Sponsor a Chef: $500.00

Christmas - Yeah, I'm a little behind.

Christmas scones. When I first started cooking in Sep of 06 I asked my sis if she wanted me to make anything for her. Immediately she said "a nice ginger peach scone." Two year later, she says I've made her version of the perfect scone. (And, she hasn't refused to eat the "mistakes" in the interim.) Pictured are the aforementioned ginger peach for my sis. Also, a cranberry white chocolate for my niece. And, for me, a Michigan cherries with golden raisins...oh and I think there was a fourth - an orange marmalade scone.

We had a Greek Christmas Eve again this year. After dinner it sounded as though the voted to make it an annual event. I'm more than happy to oblige.

There's my bother in law digging into the spanakopita (spinach pie) and the pastitsio (Greek lasagna) is in front of my niece. Looks like Grandpa was slappping his son's hand for something - prolly threatening to run off with the pastitsio. (Wait that's another arm!)
My niece, meanwhile, is threatening to eat with her fingers if her dad doesn't start serving folks. Looks like I should have added more kalamata olives to that salad. Least there were big ol' chunks of feta. (Can you HAVE too much feta?)

Oh, speaking of feta, I almost forgot. We also had pinwheels of feta and kalamata olives with fresh parsley. Yeah, they aren't traditional But, they're good. (The recipe for Kalamata Olive and Feta Cheese Pinwheels is here.

Just a quick story around food - and memory. The pastitsio has two sauces - one 5 hour red sauce and one cheesy white bechemel sauce. My sis came to the kitchen to see what smelled so good. I was just about to start laying the long tublular noodles in the dish to build the pastitsio when my sis reached for a naked noodle to dunk in the bubbly red sauce. "Dont!" I yelled, explaining that the noodles had egg white on them.

Laughing in the face of danger my sis dunked the noddle and gobbled it up. Then she stopped cold. She remembered that taste. It took her back to being a kid again at Grandma's house. So, while the bechemel cooled, my sis told me about eating at Grandma's. And, how she remembered the taste of that Greek noodle with brown butter and cheese on it. And, how Grandma would lay the bowl of noodles near my sis. I have no memories of my Grandma. And, I think my sis hadn't thought of that in ages. But, one bite of food and she was back there once again. (Then she told me to hurry up. She was hungry. *wink*)

BTW, that isn't my pastitsio up there. I borrowed that photo. But, mine looks about like that. Except it's missing 1 noodle because my sister ate it.

That's the spanakopita. (Looks an awful lot like the baklava that was still in the kitchen.)Except the baklava has "molten lava of love."

We also had an orange cake that my Thea Gofo taught me when I was a teenager. Not much to look at. But, wow! The flavor is...so orangy.

If an orange married a piece of baklava, they'd have little cupcakes of this cake. I wish I watched my aunt more while she cooked. (I also wish I never called her "Aunt Golfball." But, I was like, 10. And, come on, the name Gofo...well, never mind. I was wrong. Forgive me, Thea Gofo. Um, and we love your cake!)

I was a bit of a baking fool this Christmas. And, once I got started, there was no stopping me. Here's is a bit of the assortment.

I had little cello gift bags so when we had the big family over...everyone made their own goodie bags to take home. In addition to the 4 kinds of scones, baklava, and orange cake...there were...

Darn good Double Chocolate Espresso cookies - recipe from my pal Lisa at The Cutting Edge of Ordinary...and,

chunky banana bread, and,

my "signature" orange chocolate chip cookies, and toffee cookies, and little chunks of peanut butter bars - which were decidedly NOT flattened out Buckeyes. *wink*

So, in sum, it was a good Christmas. I had a week in a huge well-appointed kitchen (thanks Sis) to cook and bake my fool head off. And, I was surrounded my people I love. Not bad. Not bad at all.

What's you favorite holiday food?
Tell us in the comments below!

Linking up to:

Tom Colicchio Successfully Uses the Heimlich Manuver in D.C.

Serious Eats and others are reporting that Tom successfully used the Heimlich maneuver on author Joan Nathan. For the full story, check out The Internet Food Association.

When asked about it, Colicchio is reported to have shrugged and said, "I just happened to be nearby.”

Colicchio is Chef/Owner of restaurants Gramercy Tavern and Craft and can be seen each week as a judge on Bravo's "Top Chef."

(Too bad our local news, Chicago's NBC5, couldn't pronounce his name)
"Co-li-o-co"
;)

Bovine Myology - Fabrication Videos

Have I got moos for yous!
If you want to know about bovine musculature, I'm your gal.
Bovine Myology and Muscle Profiling includes videos on how to fabricate just about any cut you can think of.

Now, this is not your common grocery stuff.
This is primal. (Pardon the pun.)

Unless you're a meat geek, this might be watching paint dry.
(Actually, it's very graphic. And, not for the feint at heart.)

Me?
I think this is a WONDERFUL source for info - including skeletal info and pictures showing both cross-sections and lateral views of each area.
Enjoy.

"Do You Have Any Air Back There I Could Buy?"

Disclaimer: I work in a town where notices have been required warning of the hazardous condition of the tap water. Yeah, they say it's all better now. I still drink bottled water at work.

I love Jim Gaffigan.
(I might not always agree with him...but he makes me laugh.)
If you have time, check out what he has to say about "Hot Pockets."

A Small "Veggie Research Project" is Born.

Super cool graphics to follow.
Just saying...
Cuz first there's a bunch of boring words.
Then cool images. Hang in there.

And, while I have your attention...
Some of the images will seems small.
So, just click on them to see them in full-size.

Okay, now - back to the blog.
(Already in progress.)

So, in my last post What do you do with apricot goo? I mentioned that the rutabaga tasted an awful lot like cauliflower. Amazingly so.

I got to thinking.
Wonder which one is more expensive - rutabagas or cauliflower?
I mean, they tasted the same to me.

Then I thought about it more.
While the flavor of mashed rutabaga was like cauliflower, I was basically eating it (with a little butter and cream) like mashed potato. Wonder which one is more expensive - rutabagas or russet potatoes?

And, what about nutrition?
I also eat mashed sweet potatoes.
What is more nutritious - rutabagas, potatoes, sweet potatoes or cauliflower?

And thus a research project is born.

I headed over to NutritionData.com because it's a fun site. And, cuz it has cool charts. (And, I'm a hugely visual person.)

I wanted to compare just the veggies - straight across the board.
Sure, I ate them mashed with a bit of salt, butter and cream.
(I was gonna add the same amounts of those to each anyway.)
To be even-handed, all the stats to follow are based on "boiled, drained, without salt."

Portions. Well, when it comes to mash - whether it's rutabaga, potato, sweet potato or cauliflower - I'm eating the about same amount. So, I chose 100 grams to be consistent.

Let's begin.
Price. (Where's a 4th grader when you need to compare fractions.)

Score 1 for the Potato.
Big loser is the Cauliflower.

Calorie count (other nutrition later)
Click on the pic to enlarge.

Score 1 for Ms. Cauliflower.
Loser is Mr. Russet.

So, how about "balance?"
Okay, seriously, I'm getting lost here...but more is better, I think.
For more info head to NutritionData.com

Score 1 for the Cauliflower.
Poor potato. *sniff*

So far the scores are:
Rutabaga - 0
Potato - 1
Sweet Potato - 0
Cauliflower - 2 (She's getting a big head now, too.)

How about Ratios? Carbs, Fats, Proteins.
(I'm haunted by my comment to my freshman Math teacher, Mr. A.
"When am I EVER gonna use algebra?!") Ack!

While Cauliflower is less top-heavy on carbs...
Score 1 for the Sweet Potato for its anti-inflammatory props!

Scores:
Rutabaga - 0 (Poor Rudy. Hang in there.)
Potato - 1
Sweet Potato - 1
Cauliflower - 2

Lastly, let's talk quality - "Protein quality"...to be exact.

Wow! Look at THAT!
Nice showing, everyone!
With kudos going to the Potato with 110.
A close second to Cauliflower with 102.

Final Scores:
Rutabaga - 0
Potato - 2
Sweet potato - 1
Cauliflower - 2

To be fair...
I really think the Rutabaga should get a point for being purple.
And, how cool is it that sweet potatoes are ORANGE?
(I'm visual, remember?)

Summation?
They're all winners! And, we are too, for having a site like NutritionData.com available to us free of charge. The site also offers a handy Protein Compliment Search. So, if you are missing a couple of blue squares like Mr. Rutabaga in the last image, you can click 1 button on the site and find what foods offer the "missing"...er, amino acids.

(I think that's right.
Where's a 4th grade science student when you need one?)

Anyway, I'm sure you've drifted off by now.
But, thus ends Dana's "Root VegetableMashed Veggie Research Project"
In a nutshell.
(But, that's another show.)

What Do You Do with Apricot Goo?

A while back I was the recipient of some lovely goo.
Apricot goo, to be exact.
So I put the goo...and the other delicious homemade jams in the pantry.

This week I was jonesing for something sweet, so I grabbed a couple of pork tenderloins. I doused one in olive oil, garlic, and herbage. The other I marinated in soy, fresh ginger, a bit of onion powder and more garlic.

Oh, and I tossed some rutabagas on the stove.

A few minutes before the soy tenderloin was finished I smeared it with said goo. Yum.

And, the rutabage was delicious, too.
Mashed with butter and a bit of heavy cream, it tasted like mashed caluiflower.
Luckily, I like cauliflower. ;)

Hey Jules.
Thanks for the goo.

LOL- Seafood or Poultry?

If you aren't already familiar with I can has cheeseburger...
Where have you been?!
Following are some of my food-related faves.
Enjoy!

So Far, So Good. And, A Few Thoughts on "Shelf-Stable"

You know, I think I need to clarify my "resolution."
For myself, that is.

It's not so much "eating like my great-grandmother" as it is "eating foods my great-grandmother would recognized as food.

For example, I just bought a couple of rutabagas.
I tried them for the first time last year and really liked them.

Now, I have no idea if rutabagas even grown in Greece.
But, chances are good that she would have recognized a root vegetable as food.

So, a couple of days ago I hit the grocer, Trader Joe's and my local butcher.
My purchases were:

The aforementioned rutabagas.
sweet potatoes
russet potatoes
onions and garlic
bacon
milk and cream
handmade sausage
pork tenderloin
chicken breasts (bone-in and skin on)
kale
chicken base
ground almond meal
and
powdered non-dairy creamer.

Now, granted, the chicken base was a convenience item. I would imagine my great-grandmother might have used her own stock and a scoop of schmaltz.

And, the ground almond meal is a convenience, too. I'm sure she would have done what I usually do. Put the nuts in a towel - or my case a ZipLoc - and crush them with something hard. I just found out that you can buy nut meal pre-ground and I'm trying it out in a certain cookie recipe that I can't seem to get right.

The item that is a TOTAL convenience is the powered non-dairy creamer. Can you imagine telling her it's what you put in your coffee? (I doubt she put anything but water in her Greek coffee. But, still...) Not cow's cream or goat cream, just...powder? LOL. Non-dairy creamer, that one stated around 1961, if you believe Wiki. I do buy half and half but I never seem to use it all before it goes bad. So this is my cheat. I buy something shelf stable.

Shelf stable - interesting term.
While Nicolas Appert did successfully ship safe and tasty bottles of partridge, gravy and vegetables to French troops in 1809, I don't think that counts. (I wish I could find the video of Alton Brown explaining Napoleon's challenge to inventors regarding food preservation, but the best I can do is a transcipt of it. Still fun reading.)

I imagine that if I used the term "shelf-stable" near my great-grandmother she might have suggested I grab a hammer or fold up a piece of cardboard and put it under the table leg.(Apparently matchbooks were patented in 1892. In case you were wondering.)

So, for lunch today I have a bowl of soup very similar to Olive Garden's Zuppa Toscana.
Good stuff, Maynard.

Can Canning Jars Be...Stylish?

If you've been following some of the recent comment chatter, it's no surprise I've got home made jam on the brain.

Now, don't get me wrong.
There's nothing wrong with a classic Ball jar.

Matter of fact, let's review "Dana's Policy on Home Made Jams/Jellies."
1. Dana receives jams/jellies.
2. Dana is immensely grateful.
3. Dana devours said jam/jelly (sometimes straight out of the jar.)

Back to Ball.
Ah, the classic Ball jar.
According to balljars.net the first of fruit jar lovlies was made in 1884. Classic. Functional. Recognizable. Dependable. It's tradition.

Now, I'm not a jelly maker. (Yet.)
The only thing I've ever canned is a response.

And, I'm hoping that experienced canners...
won't tell me to "Put up or shut up!"
(I tried resisting, I really did.)

And, this is not a hint to my current supplier that her jars aren't up to snuff. (Ooh, the word "snuff" and "supplier" in the same sentence. Good thing I don't do Google Ads. That might make for some interesting reading.)

I simply offer an option. To those who appreciate a curved line. Yesterday, Ree at The Pioneer Woman mentioned that she uses the Tulip line from Weck Canning. I just thought they were stylish. And, thought I'd pass it along. They're sorta vase-like. (They also do an old-fashioned "Milkjar-like"version.)

Now, for all I know these are as commonplace as...corruption in Illinois. If so, just head over to The Pioneer Woman for some food stuff.

And, to my supplier:
Totally not a hint.
Really.
*sobs*
Really, honestly...don't pull my jam.
I'd be...devastated.
*sniff*

So, I'm wondering.
Do you can? Do you wish you did but haven't yet?
What is your favorite thing to can?
Anything you've tried and tried but just can't get to work?
And...why is it called "canning" and not "bottling?"
Discuss amoungst yerselves.

P.S. I've added "Honey and Jam" to my bloglist.
She's only 18 and her "Grapefruit Curd" looks amazing!

Waiter Receives $1,100 Tip. Nope, Not a Mistake.

A Kansas City server - med student, single father - recently received a $1,100 tip. The Peachtree Restaurant describes itself as Soul Food with elegance. While the server describes himself as so happy he could break down in tears. He didn't get a chance to thank the couple who left the tip. But, he hopes they know how much it means to him.

You can see the video of the Fox 4 news report here.
:)

Does Your Resolution Look like This?Back to Old Fashioned Eating

Sad little empty plate.
Each year many of us say the same thing.
"I'm going to eat better, healthier."
Then we get busy and life happens.

This year, I'm attempting something different.
Actually, it's the same goal, with a different focus.
"I want to eat like my great-grandmother."
Honestly, I never knew my great-grandmother.
Most of us don't.
Sadly, I don't even have memories of my just plain "good" grandmother.
So, what's the point?

"Don't eat anything your great-grandmother wouldn't recognize as food" Michael Pollan suggests about 26 minutes into this very insightful video lecture and Q&A. I highly recommend it. Michael is the author of The Omnivore's Dilemma and In Defense of Food.

The second title is a very common sense book.
Matter of fact, Michael jokes that the premise can be summed up in 7 words.
"Eat food. Not too much. Mostly plants."
Avoid the "edible food-like substances" in our stores.
You know, the guy has a point.

Granted, my Mom remembered days when she only had bread with lard to eat.
I don't think I'll be making that for tonight's din-din.
And, I won't be seasoning with some of the unpleasant realities from the Chicago stockyards.
But, the fact of the matter is, I remember my Aunt's backyard in Chicago and it was filled with lemon trees which she had smuggled in as clippings from Greece. (Ssh, don't tell the FDA.) They grew amazingly well in Chicago and we would walk through her tiny backyard garden rubbing the lemon leaves and smelling the wonderful citrus scent.

Eat more lemons. Check.
And, I have no doubt that my great-grandmother would have eaten lots of olives and feta.And, you can't have spanakopita without a little onion and spinach.I am certain my great-grandmother lost no sleep over the cholesterol in an egg yolk. And, fresh fowl was definitely available to my grandmother. Mom took pleasure in grossing me out as a kid telling stories of her mother swingin' chickens out back to break their necks.And, finally there's the milk and butter. My mom remembered bottled milk and blocks of ice from the ice man. Geesh, my great-grandmother, who still lived in Greece...she might have milked her own cow, or goat. And, as for that butter...she might have made that herself. I'll be content with getting my butter from the grocer. But, I am seriously considering getting my milk from the local dairy - commercial as it might be. The milk tastes wonderful and they test their supply to weed out antibiotics. (Something my great-grandmother wouldn't have had to worry about.) Butter. Yum. Brown butter...poured over pasta. I remember my Mom doing that. And, my sister remembers our grandmother making it and placing the bowl right next to my sister. I bet that made it taste extra special. Warm food memories - like hugs from the past.

So, that's my goal.
Eat real food.
Make real food.
And...savor every bite.

Happy new year.