You know I’m not a vegetarian, let alone a vegan, nor do I on a regular basis obey or enforce any dietary edicts in my kitchen regarding the consumption of meats, fish, dairy, eggs, or practically anything else in the edible universe. But since I do respect the lives, health and right to believe what they believe about foods that other people have–even if the belief is patently ridiculous, like one that would, say, eat anything but my cooking (okay, there may be fine reasons for that one, too, come to think of it)–well, it means that I do think about what I eat. Surprising though that may be to anyone who has seen me hunched over my food like a half-starved grizzly just because I like it so much. Aside from the notion that I don’t mind being associated with a creature bearing (please bear with me) the wonderfully mellifluous and magical name of Ursus arctos horribilis, I can’t really make that claim. My body does express its likes and dislikes more clearly as I age.
This means that despite my blissful youth of eating every triple-scoop of ice cream that appeared before my glistening eyes without experiencing a noticeable twinge on my elastic waistband, I now find myself questioning whether a single scoop ‘every so often’ might threaten me with an equal and opposite seismic event should I waver too close to any fragile chairs or ice-covered ponds. That a stick of butter should probably no longer be considered an after-school snack. (Well, I thought about it, I’m sure.) Maybe even that the dreaded concept of Portion Control might in fact be a useful, if not lifesaving, one, particularly when applied to foods with calorie counts exceeding the sum total of my age, my IQ, plus my life savings in number. I’ll leave you to contemplate which of these numbers alone is the highest or lowest. And don’t tell me your conclusions, thank you.
Meanwhile, back in my kitchen, I stand contemplating yet another set of conundrums. I’m not convinced that a dramatic decrease in my intake of genetically modified foods is going to wildly affect my remaining lifespan or health, unless foods marked GM are in fact made by General Motors as engine lubricants and exhaust system cleaners. I’ll leave it to the more medically fragile and environmentally astute to deal with those concerns if I must. But I certainly think that if I have a reasonable choice between things grown with or without gene alteration and chemical additives and other forms of production hocus-pocus, I’ll opt for the less adulterated versions. And my gut tells me (this, more literally than might be delicate for full discussion here; suffice to say that I’m talking about both digestion and the expansion of my middle acreage) that wheat is not entirely my friend anymore, if it ever was. This is expressed primarily in a recognition that most of the wheat-based eating I have most loved over the years is also full of (mostly processed) sugar and rather high in not-so-nutritious calories and is therefore wonderfully addictive to me. I just plain eat more of what’s less good for me because it creates further cravings.
Well, let’s get to the cheerier part of this equation, at long last. Dessert again, if you will.
I’m gradually working to go gluten-free, or approach it more closely than I ever have before anyway, to see what cutting down on wheat or just plain cutting it out of the diet might do to simplify this one aspect of my food-related health and happiness. I’m learning to work with a number of ingredients that fill most wheat gaps in my taste, and I’m finding new stuff to like. Or is that bad? New foods to like, when I’m so ancient that I can’t just eat willy-nilly and know that there will be no consequences?
Here’s a simple little dinner that arose out of the experiment just recently. Small, tender (erm, check out the torn one, damaged by soft pieces of cheese) crepes made of egg, water, a touch of vanilla and a pinch of salt, folded over an uncomplicated filling of cubed roasted chicken warmed with sautéed celery and red capiscum and a whole lot of sliced brown mushrooms, all seasoned lightly with the bacon fat and butter in which they were mingled, a splash of broth, a freckling of black pepper, and a dash of Worcestershire. My beloved dinner companion was not desirous of anything further in his, so mine was the only crepe that had the queso fresco added. I think it works pretty decently either way.
For another easy little breath of fresh air besides merely leaving the little bit of flour out of the crepe mix, I varied our frequent-flying slaw addendum to try out a slightly different salad. Thinly sliced celery, shredded carrots and sliced almonds. A spoonful of ginger preserves, the juice of half a lime, and a couple of tablespoons of macadamia nut oil. Crunchy and clean and fresh, and a strong contrast to the soft textures and savory warmth of the crepes.
I’m not sure of it, but I think perhaps the meal was satisfying enough that it removed one iota of my natural craving for an actual dessert to follow it immediately. One iota, mind you. I can still envy those who can eat all the floury goodies they want without serious guilt or consequence. But there will be dessert. Many and many a time to come. It’s just that the desserts will be smaller than a triple scoop of yummy scrummy ice cream. And contain lots less wheat, I’m guessing. We’ll just see how all of this goes.