Theme vs. Similarity

My brother has me hooked on lectins, learning about them lately. We both have diseases that could have been caused by them. Pretty much every food is prohibited on a lectin-free diet. My downfall is nightshades. Aside from tobacco, which I do not use, what would I do without tomatoes, potatoes, corn and squash, eggplant, garlic, hot peppers and others? I’ve built my culinary life around these ingredients.

If you read a book about lectin they’ll tell you very few fruits and veg, no meat, fish and no dairy, no wheat, no legumes. Come on, what can we eat?

Very early this morning I watched a cooking show where the star showed a meal with freshly-picked zucchini blossoms with a ricotta filling, asparagus with a mousseline, salmon with another hollandaise-based sauce and berries with sabayon. Death by cream and eggs.

Years ago our family used to go abroad for holidays and we went to one restaurant that served the same thing every year. They were crowded and had to make a lot of things in advance but to get soup in a bread bowl (so they didn’t have to do dishes) plus every course overpowered by bread was a bit much.

One year we did our own thing. I remember a photo as pseudo-cuz and we presented home-made whole chickens and fixings to the crowd. Now I remember Mom saying that we don’t need to go out to dinner in the middle of no-where as I can cook better than any restaurant in town.

By that time, she could do so. I live in a city and have traveled the world and still cook better than any restaurant in the neighborhood. Yes! Sometimes we like different flavors so taste what we like and sometimes leave town for convenience or the need to try other foods. I have itineraries but my husband will not take me anywhere until I can walk a certain distance without arthritic pain. Europe is the initial goal.

I like varied menus. No way on Thanksgiving with 60 of my husband’s folks watching “The Game” am I going to control that menu, but I can do mine for family and friends. Bread and dairy are ways to control costs.  When I cook for a small group at home I do not have those restaurant constraints. I spend time creating a menu that is appropriate for the people we will entertain. As a mentor Julia Child would say Bon Appetit! Dee

ps We have fancy dinner service for 18 and a table for four. We have a folding table and linens for everything. That’s me.




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