Foodie Tuesday: A Balanced Diet

Photo montage: Fun with Fruit & VegetablesI appreciate good health and all of the dietary elements that can determine whether I’m healthy, and if so, just how healthy I am. I know that diet includes not only the things I eat but how I combine them, when I eat, how much I eat, and many more factors that interact to create the ever-changing state of good health I seek. I realize, too, that nutritionists and scientists and other dietary mavens are always learning new things, and nearly always getting new ideas, too, some of which they can prove and others, not so much. That doesn’t stop tons of people, including me, from becoming obsessed, however temporarily, with the latest dietary trends and tweaking our diets without always considering whether those new, however ingenious seeming, ideas have anything to do with how our own bodies operate best.

Huh.

Yeah, I’m always thinking of new and better ways to make my diet more seemingly ideal for me, and I have some goofy thoughts on the subject at the best of times, and that’s the truth. What I can say in my defense is that among the relatively few things I have managed to learn in my lifetime thus far is that there is a whole lot more involved in my health and well-being than food.

I love when I can find the balance I need in any day by eating when I’m hungry, stopping when I’m no longer hungry, and focusing on getting not only a reasonable apportionment between protein and fat and carbs and vitamins and minerals and all of that dandy stuff. I love when it’s satisfying to my taste buds as well. Most of all, I love when that’s all fitted into a balanced diet of being with loved ones, going wonderful places, learning new fun things, and not least of all, of making art. There are always going to be theories, guides, charts, Rules and expectations about what constitutes the ideal way to eat, from the old spa cures that had people eating nothing but blandness or drinking rather large quantities of vinegary-dry white wine to the FDA-approved Food Pyramid, to the various independent dietary regimes from Scarsdale to South Beach, from Paleo to the Perfect Health Diet. I’ll outlive some of them, and many more will follow me. My budget and schedule, my taste preferences of the moment, and the company I keep, will continue to change my dietary wants and needs as well.

As long as I can keep listening to music, writing and drawing, and surrounding myself with great and interesting people, I will feel well fed.

Photo montage: Another Balanced DietI need to tell you that there’s one sure way to have just the right diet, at least if you happen to be me and visiting Vienna. You just wend your way down a couple of funny little narrow byways and find the welcome that waits for you behind the door of the Gösser Bierklinik. That’s right: a clinic dedicated to beer. If that doesn’t make you feel better, you don’t know a healthy diet at all, wink-wink. Hail, Austria! It’s really a lovely old, old restaurant—don’t miss the neatly labeled Türkenkugel, the cannonball reputed to have been shot into the place in 1683 and still enjoying the pride of place where it sticks out of, or into, the wall.Digital illustration: Bierklinik Highlights

But don’t get hung up on ancient history too much, or you will miss out on one of the best Wienerschnitzeln I’ve had anywhere, and I am a fan, so I’ve enjoyed a few. The Bierklinik’s is tender inside, lightly seasoned, crispy on the outside, and unadulterated with anything other than the requisite lemon wedge for squeezing a drop or two of extra sunshine on it. Fabulous. Combine that with some ordinary but blazing hot fries and a bracing drink of anything from water to the titular beer, to what our server assured me was the ‘ladylike’ way to have a beer, a Pfiff mit Schuss, or beer spiked with elderflower cordial—I can’t speak to the waiter’s assertion, not being so incredibly ladylike myself, but it was a light and sprightly accompaniment to the Schnitzel, and given the perfectly convivial group with whom we were dining on the evening I tried it out (my husband and I were with three delightful friends, but also joined eventually in conversation with the marvelous German couple and his parents who were sitting at the next table), it was no more, and no less, effervescent than the conversation. Schnitzel, fries, a good drink and excellent company. Sounds like a perfectly balanced diet to me!Photo: Gösser's Schnitzel

 

Foodie Tuesday: Best of the Wurst

 

photoLong before anyone imputed a less well-mannered meaning to the phrase ‘sausage-fest’ there were plenty of people who appreciated the finer points of delicious minced and seasoned meats in casings (or patties) enough to not only dine upon them but celebrate them as well. Among those people, families and cultures where sausage is known and admired, it may begin in early childhood with tasty little links at breakfast or frankfurters, better known in much of the US as hotdogs, served up for lunch or supper, and from there it’s off to the races.photoWhat goes with sausage? What doesn’t? But I have to ask as well: does good sausage really have to have anything go with it? Okay, maybe it’s got to have an accompanying drink to be at its best, and a good beer is hard to beat as a way to wash down a good sausage, whether it’s a fine adult beverage or an outstanding root beer. All ages covered by serving different versions of one libation!photoNow, if I’m hungry for a good southern-style sort of sausage, say perhaps a savory hunk of Andouille or a juicy smoked Texas sausage, a piece of skillet-baked cornbread is a perfect taste to enjoy on the side and ideal, too, for sopping up the sausage’s drippings. Did I say smoked Texas sausage? Oh, yeah, maybe a whole bucketful–nothing like a classic Tejas BBQ joint with a tub full of smoky rings of hickory-scented sausage to get the salivary juices flowing just as fast as the hot-links‘ juices.photoOf course, the American south is far from the only place on earth producing miraculously delicious kinds of sausages. I have devoured plenty of fantastic ones on foreign turf, and gladly. Another accompaniment that nearly always appeals is the ever-welcome potato. From plain boiled, baked or mashed potatoes to crisps and chips and all sorts of fried ones, there are endless wonders that can be wrought from potatoes to enhance to beauty of sausages. One of my favorites, both in the German-speaking lands and at home, is Rösti, a crispy-tender variant of what we know as hash browns in the States, and since it’s so quick and easy to fix and sausages are too, it’s not an uncommon meal hereabouts.photoSometimes having an exclusively meat-and-potatoes meal isn’t entirely enough, and a bright vegetable addition becomes a delightful contrast in texture and flavor and a palate cleansing lightener of the occasion as well. Often, a simple, quick salad like a melange of Mandarin orange segments and cut sugar snap peas, toasted sliced almonds and pine nuts, and light lime-honey-ginger vinaigrette makes just the right complement to the fat happiness of sausages and starch.photoAnd sometimes the sausage is most welcome incorporated into a well-loved main dish. It might be Italian sausage in a classic red sauce; could be chorizo in a glorious paella; may be a welcome casserole of Cassoulet. Last week, it was Gumbo loaded with minced ham, crawfish tails and both pork and beef sausages all playing along nicely with the okra, corn, carrots, celery, onions and bell peppers cooked for a long, low, slow simmer in homemade bone broth and store-bought fire-roasted tomatoes and a bottle of Czech beer, seasoned with bay leaf, cloves, black pepper, cumin, smoked paprika and premixed Cajun spice and thickened at the last just a little further with the traditional filé (sassafras powder) before being spooned over broth-cooked rice. Next week, it might be time for bangers and mash, kielbasa and noodles, or possibly just some marvelous eggs, scrambled until custard-like and served with sage-scented breakfast sausage.photoAnd no, all of this goodness is not reserved for those of the manly persuasion (slangy phrases notwithstanding). This here girl-type person, for one, will fight for her share of the feast, so I guess it doesn’t qualify as a total sausage-fest, if you know what I mean.

Foodie Tuesday: Gets the Juices Flowing

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