Incredible urge to eat a cheeseburger. Then 4 hours at the office putting the December issue to bed. “Can’t we come up with a better cover line than 'Seasons Greetings,' asks my boss? “Something clever and pithy with 'cookies' in it?” Well, I’m not feeling exactly pithy at the moment. Grrrrr.
On the way home a toothache presented itself (why is it in your 40’s all your teeth start falling out, or your fillings I should say). At around 9:00 p.m., I summoned the energy to make dinner, which I’m happy to report, is the pay off for anyone laboring through this blog—our Avgolemono soup from the March 2009 issue. Perfect, as I had chicken stock in the fridge, rice in the pantry, and of course I always have eggs and lemons. Comforting and perfect for a cold, rainy evening. Here it is:
Bring 6 cups chicken broth to a simmer and add 1⁄2 cup uncooked rice. Cover and simmer just until rice is done, about 15 minutes. Whisk 3 egg yolks with 3 tablespoons lemon juice. Whisk a ladle of hot soup into egg mixture, then add back to pot. Garnish with parsley and pepper. Great with warm pitas and store-bought hummus. Makes 8 cups.
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The unfortunate thing about my trip to Denver for the annualAmerican Dietetic Association meeting, (now called FNCE), was that the aseptic box of “muscle milk” I was bringing back formy son was confiscated at security (it’s a liquid). The fortunate thing wasthat my Starbucks lunch box and accompanying adorable kids cup wasn’t (it hadno liquid in it). The annualgathering of registered dietitians every October includes plenty of clinical based presentations, but thehighlight is, hands down, the expo, which this year included over 1800exhibitors. These include all manner of food products—some good, some bad. Here’s a few I liked:
Almond Milk—whilethis is a not a new product, I’ve never paid much attention to it, and I don’tknow why because it’s really good. Fortified with calcium, a cup delivers asmuch calcium as in a cup of milk, but a lot more vitamin E. And it’s great forthose with lactose intolerance. I found it much better than soy milk, as it hadno chalky after taste. Anyone cook with this stuff?
ProBugs Organic Whole Milk Kefir—a new dairy beverage for kids made by Lifeway. Withflavors like Sublime Slime Lime and Orange Cherry Crawler, how can kids resist it. Unlike so many of theoverly sweetened yogurt products for kids, Probugs is tart and refreshing—likeyogurt is supposed to be. It contains probiotics because as their website says“you can never have too many bugs.” The packaging is really inventive—poucheswith a resealable straw, and photos of bugs. Genius. I will be looking for these.
Monterey Vitamin D mushrooms—these are fresh natural mushrooms that are exposed to ultravioletlight of some kind that produces vitamin D—like that we get from the sun. Theseare very timely as studies show most of us don’t get enough vitamin D.
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My local paper just had an article on the word “foodie,”which apparently sparks significant emotion in some folks. If you’re readingthis blog, are you a foodie?
While I’ve never introduced myself to anyone as a foodie,folks that know me will frequently use it to describe someone that isinterested in food, and truth is, when someone uses it, I know exactly whatthey mean. As the Southern food writer, John Egerton says, “it’s handy.” Andindeed it is. I think for foodies, good food matters. What do you think?
