August in a salad.

This early morning something strange happened. Half asleep and on my way to the bathroom, I opened the door of our bedroom (the only room in the house with an air conditioner), stepped out into the living room, and found that it was COOLER out there. Somehow, in the night, our stuffy little apartment had found itself a cross-breeze. And I realized… late summer is here.

Late summer is a golden time for eating. All of the warm-weather bounty is still with us… tomatoes and peaches are better than ever, lettuce is heartier and herbs are plentiful… but now I’m adding in the winter favorites that I’ve been ignoring in favor of fruits and veggies that are only around during the warmer months. I find my self wanting comfort food, but it’s not yet cool enough for stews and mashed potatoes. It’s still August, after all.

For this time, the roasted beet salad is perfect. I think just about every restaurant in New York offers one, and there’s a reason for that. Here I have created my own… with a few twists.

First off, the beets are more “toasted” than “roasted.” I slice them thin using the peeler I got from the peeler man in Union Square. It would be easier with a mandolin, but who has the space? I toast them dry and salted, until they are crispy around the edges. They turn into little leaves, and they are sooo pretty.

Also, I clip a fair amount of herbs into the salad. I like refreshing herbs for this, like lemon thyme, dill, and tarragon.

Last, the traditional roasted beet salad (at least as it’s done in New York) is made with goat chevre. I’m not arguing with this, goat chevre is amazing with beets… but I happen to make my own ricotta, so I use that. It doesn’t really taste better than chevre, but the homemade freshness is welcome… and satisfying.

Oh, and I’m not a big balsamic dressing fan… so I just drizzle the salad with “the good olive oil,” a squeeze of lemon, and a generous amount of black pepper.

It’s delicious, and just perfect for late August.

Bliss

Toasted Beet Salad
Serves two

4 cups of lettuce, or other tasty raw greens
2 smallish beets
1 Tbsp each of Lemon Thyme, Dill, and Tarragon
4 Tbsp whole milk ricotta
4 tsp olive oil, plus a tiny bit to grease a toasting pan
2 Tbsp fresh lemon juice

Salt and pepper galore

Peel the beets and remove tops and bottoms. Using the peeling, slice the beets extremely thin- like potato chips. Use a paper towel dipped in olive oil to lightly grease a toaster oven pan. Spread the beets out on the pan and sprinkle with a nice coarse salt. Toast until mostly crispy (about 10 minutes). Keep an eye on the beets as they burn the second after they’re perfect.

Mix the herbs with the olive oil and lemon juice. Sprinkle on the cheese. I find it easiest to toss the greens with the dressing at this point, beets are added. Top with toasted beets and a freshly cracked pepper to taste.

Points Analysis

Total: 4!

Homemade sparklers await....

Sparkling Lavender Cooler? Raw Milk Olive Oil Ice Cream? Cornmeal only cornbread topped with shining dollops of honey butter??? Yes to all of it, yes please. And please do add in a comfortable setting, warm company, and a feeling that each thing I was putting in my mouth came from a perfect place.

I had it all this past Saturday when chance allowed me to be in the bay area of California for an event I’ve been longing to attend, a Full Moon Feast hosted by Jessica Prentice at Three Stone Hearth.

Most people probably don’t know who Jessica is, so I’ll tell you. Ms. Prentice is a chef and the author of Full Moon Feast: Food and the Hunger for Connection. Her book is one of the greatest food books I’ve read in a long time, maybe ever. She examines each of the thirteen lunar cycles and, drawing from a diversity of traditions that follow the lunar calendar, matches each phase each up with a theme. For example, there’s a Milk Moon, a Hunger Moon, and a Sap Moon. Every chapter speaks to one phase and includes recipes at the end. The book is extremely personally… without being at all self indulgent (something that is hard to do).The recipes are great, right in line with a Nourishing Traditions mindset.

But that’s the book. How about the feast?

Indeed, Jessica Prentice is one of five worker-owners of the Berkley based food service, Three Stone Hearth. Three Stone Heart is a “community supported kitchen” that each week makes a box of prepared foods to order using fresh and seasonal ingredients… with a strong emphasis on wholesome and traditional recipes. In addition to this sort of busy activity, the kitchen takes one night a month to cook a big meal for whoever wants to come (and, of course, pay). The meal happens at the kitchen, and draws all sorts of eaters from the bay area… and I guess as far as New York.

Fresh as can be succotash.

The dinner I ate was meant to be a summer barbecue. Deviled eggs were followed by all cornmeal cornbread, and a main course of barbecue ribs with a side of corn and white bean succotash… topped with homemade sour cream. Of course there were also homemade baked beans and sauerkraut. The sauerkraut was especially delicious, spicy and sour and easy to eat. Desert was (as mentioned) raw milk olive oil ice cream- smooth city- and a delicate melty meringue. Everything was fresh as can be… the chicken farmers that provided the eggs were actually sitting at my table.

Perhaps even better than the food was the sense of community. I know it was The Bay, but I couldn’t believe how nice everyone was, especially the owners of Three Stone Hearth themselves. In the middle of the meal I felt a tap on my shoulder only to turn around and see one of the owners, Larry Wisch. We chatted for a good long while about New York, and issues facing cooperative businesses, and, you know, Judaism. After the meal I found Jessica right behind me, eating hers. I didn’t want to bother her eating, but I wanted to tell her how much I appreciated the work she was doing. I found myself instantly welcomed by her- she was eager to speak to me about her background and how she got to where she was.

Being there, with all those strange California types (no offense intended, of course), I became very interested in what a similar dinner would look like in New York. Maybe I will have to find out.

The whole meal also had me thinking about my little point system. The whole thing was neither here nor there regarding points… everything could be eaten with moderation from the pointless sauerkraut to the point-rich pork ribs… but on the whole it’s not a meal I would have just eaten freely. But I did eat it freely. And that felt pretty good.

I think the secret here is, the meal was made with the health of ALL our systems in mind. There’s our personal body system, the ecological system that produced the food, and the system of our community and our relationships to each other. How could one not leave feeling taken care of and extremely healthy? I have long thought about taking care in this way, but it is hard to enact it in my everyday city life. I can’t help but think though, that if I could do that, it would be possible to consume foods I currently think of as kind of verboten (like corn bread and deviled eggs) without stressing about what it’s doing to my point system. That’s something to explore.

Since this entry is more of a review, I don’t have a personal recipe to include. But I will offer this link to the recipe section of Jessica’s web site. I highly reccomend them.

Honey. Butter.

Red Ribbon Chili

Though I don’t often admit it, I’m a pretty competitive person. It’s honestly not so much that I like to win (though you know I do) but I really like a good spirited battle… especially when it focuses on something I’m good at.

So when I heard about the Chili Takedowns hosted by the recently famous and very funny Matt Timms, you know I was one of the first people to sign up… because it Just So Happens that I make a kick ass chili (again thanks to culinary wisdom passed down from that ole trouble maker- my father). AND, it JUST so happens that this ah-mazing chili is actually pointastic.

Well, pointastic if chili is your starting point.

You see, this chili has a secret, one I did not share at the event… but I will share it here. This sweet and sour delight (also known to me as Polish Chili) is made with ground turkey. It really is. Not I substituted ground turkey as some plan to make it lower in fat, but the recipe was really truly developed around ground turkey. In fact, I doctored the original chili in a completely point-horrifc way and added kielbasa. And you know what? The kielbasa was delicious. And you know what else? The proportion of kielbasa to turkey was good enough that the chili is STILL pointastic.

And you know what else?

This low(er) fat chili went ahead was chosen by the people as 3rd out of 25 sumptuous chilies. It sure was. And yes, I was pleased.

As for the rest of the event, it was a party. Full of faces that I’m hoping will become even more familiar… such as Cathy Erway (Not Eating out in New York), Scott Gold (The Shameless Carnivore), and Nora Sherman (The Great American Cooking Project). Cathy and Scott were both judges and Nora’s summertime chili kicked my ass and was chosen for 2nd place (by the people). The other two judges were local butcher Tom Mylan (Diner and Marlow & Sons) and executive chef Camille Becerra (Paloma, and a former contestant on Top Chef). The people’s choice winner was Becky MacGregor… and I have to admit, her brisket filled chili that apparently took 14 hours to make was out of this world. The judges named Zeph Courtney’s “I Want You Inside Me Chili” as their first place choice, which I can’t really argue with, as it was pretty much the definition of chili.

But enough recap… let’s get back to the business at hand… Polish Chili… which is delicious… and just happens to be low fat….

My great prize, hanging proudly.

Timski’s Polish Chili (as made by ernski)
Makes about 2 1/2 gallons, freezes well.
Serves a million, or 35, or 2 for months.

6 lb Lean Ground Turkey
3 lb of the Sweetest Onions You Can Find, chopped
1 1/2 lb Kielbasa, cut into chunks
3 lb Mushrooms, in chunks
1 Bottle A1 Steak Sauce (10 oz)
1/2 Bottle Worcester Sauce (5 oz)
3 Cans Bush’s Original Baked Beans (28 oz each)
3 Cans Dark Red Kidney Beans (15.5 oz each)
2 Cans Whole Tomatoes (about 28 oz each), drained
1 Cup Molasses (more or less to taste… depends on how sweet your onions are)
1/4 Cup Chili Powder (go ahead… make your own!)
2 Tbs Cayenne Pepper (more or less to taste)

Salt and Pepper

Sour Cream

Get out the biggest pot you can find (maybe two- remember, over two gallons). Heat the pans up and add the Turkey. Sprinkle with salt and pepper. Cook over medium heat until throughly browned. Drain the meat, leaving small amount of fatty liquid goodness in the bottom of the pan.

Add onions with some salt and pepper, keeping the pan on medium and sweat them out a bit. Once the onions are translucent start adding the liquids, beans, and tomatoes. Hold off on the molasses and spices.

Add the turkey and kielbasa and stir everything together. Slowly add the molasses and spices, tasting along the way for the correct balance. Just now, add in the mushrooms. Raise the heat and bring chili just to boiling point, then lower and allow to simmer for 20 minutes or more.

Serve hot, with a dollop of sour cream.

Points Analysis:

Sooo…. As is, per HEAPING 1 cup serving: 6

If you’re interested, make it as my father always did, without the kielbasa: 4

Keep the sour cream to a tsp and you get all the creaminess for a big fat: 0

The weapon of choice.

Last week there were record high temperatures in Texas and other states in the southern-middle-part of the country. On Monday I actually heard a reporter say, “Things should be cooler tomorrow… about 105.”

Cooler?

105?

So, while I make no claim to that kind of suffering, I do want to acknowledge that New York has been no easy beast this summer.

The thing about New York is one is always outside. There’s none of the “air-conditioned-house to air-conditioned-car to air-conditioned-office” pattern that I grew up accustomed to in the just barely southern state of Maryland. Instead, we are walking… and then we are waiting for the subway in tunnels that are so hot and stuffy it’s like being in a steamer… and then we walk some more… and then we get to our office which (if we’re lucky) has central air and (if we’re me) just has a little window unit that makes a lot of noise. But please, I’m used to the lack of central air at this point because the turn of the century buildings that New Yorker’s so commonly live in have no central air. Even when it’s not that hot, like this week, it’s just unpleasant to be at home. I personally have virtually no cross breeze in my narrow apartment, so it’ll probably take until late September before my sweet home becomes bearable again.

Luckily, there is something that can be done:

This week, my CSA was kind enough to bring me a cantaloupe whose ripeness I could smell from the moment I entered my apartment. I barely put down my things before cracking the sucker open and rejoicing in the rich orange color and soft (but not mealy) flesh I found inside.

The cantaloupe had been on the counter all day, instead of cooling in the fridge, so it didn’t appetize as it was. Not to worry, I had a plan… a master plan to combat the heat (and an ice cream urge I was dealing with)… a plan that would satisfy all parts of me… a plan for sorbet.

A battle won.

Ginger Cantaloupe Sorbet

1 medium Cantaloupe
1 Tbs Honey (or more to taste)
2 Tbs Lemon Juice
2 Tbs fresh Ginger, grated
1 cup cold Water

Cut the Cantaloupe in half and remove the seeds. Slice the Cantaloupe into chunks and spoon into a medium sized bowl (no need to be precious about keeping the chunks as chunks, they’re about to be mush).

Add the Honey, Ginger, Lemon, and Water.

Pour mixture into blender (or use immersion blender) and blend until smooth. Now’s a good time to taste the mixture and see if you’d like some extra sweetener. How it tastes now is pretty much how it will taste frozen.

Chill mixture in fridge or freezer until it’s good and cold, about 40 degrees.

Pour mixture in an ice cream maker and freeze as per manufacturer instructions. If you don’t have an ice cream maker I bet you could make a granita with the same mix by freezing it in a shallow tray and breaking apart periodically with a fork… but I haven’t tried. You could also make it into popsicles if you have popsicle molds… Mmmm….

Points Analysis:

Because my cantaloupe was particularly naturally sweet, I needed very little honey. The recipe as is comes out to only 1 point per heaping half cup serving. If your cantaloupe is less sweet and you want to up the honey, you can add an extra Tbs without raising the points per serving. Once you move to 3 Tbs, you’re looking at 2 points… but 2 points still ain’t half bad.

Total: 1 at best 2 at worst.

just one little egg!

There are many omelets in my life. My dear friend Kylie makes an overstuffed 4-egg omelet that has to be split by two people. The omelet I usually make is more of a scramble, inspired by the “Omeletta Herba” (what language is that?) made for me by my darling sweetheart’s Grandma Carol. Grandma Carol is a 90 year old yoga teacher and an excellent cook, she ALWAYS mixes her Omeletta Herba in a copper bowl. Oh, and never salt the eggs before you cook them.

The last omelet that makes frequent appearances in my life is the one produced by my good ole dad. His omelet often includes a variety of fillings, but it’s defining factor is that it is made with one egg. And no milk. Wow, right?

After watching my dad produce these egg-cellent (had to do it) creations for the literally hundreds (maybe thousands?) of breakfast guests that find their way into my folks open home, I have learned to do it myself.

It is genius, really. The filling is all prepared first so the veggies are cooked and ready to go. The garlic and onions are always sauteed in the same pan the eggs end up in, so the first few omelets are infused with savory flavor. A single egg is cracked into a bowl, lightly whisked, and poured into a medium hot pan. Dad picks the pan up and spread the egg around, just as one would a crepe… then quickly sprinkles cheese on top (often Parmesan since that is always around) and spoons in the rest of the filling. The egg needs no flipping because it’s so thin that it cooks all the way through on one side.

The result is an omelet that is actually quite similar to a crepe, but bright yellow and crispy around the edges. Because there’s less eggs, the filling really shines, which is great for this time of year because vegetables are so delicious. To top it all off, from a points perspective, one egg and no milk means you don’t have to convince yourself that an egg white omelet is as good as a full egg omelet (it’s not, I promise).

Perhaps the only downside is the omelets really must be made one at a time, and the delicate egg is best eaten immediately. None the less, I’ve seen my dad make these for a cast of 10 or more, just sending them to the table as they are finished, chatting with eager guests… and helping them plot the ideal combo of fillings while they wait.

The Omelet Master himself.

One Egg Omelet (as made one Sunday in July, with what was around)
Serves one
For more omelets, multiply the filling measurements and cook all at once. However, beat the eggs one at a time.

1 Egg, lightly beaten
1 tsp Olive Oil

1/3 cup Zucchini
1/2 cup Mushrooms
1/4 small Onion

1 Tbs Parmesan Cheese, grated
1/2 cup chopped fresh tomatoes at room temperature
1 tsp Fresh Parsley

Salt and Pepper

Cut all vegetables into small and uniform chunks. Spread olive oil around to coat the bottom of a medium omelet pan, then add the onion. On medium heat, cook the onion until translucent, then add the other veggies (reserve tomatoes and parsley). Cook veggies until soft, then remove from pan and set aside.

If you are using a non-stick pan, you are probably okay to go ahead cook the egg without adding additional oil. Otherwise, it is a neat trick to just run a tick of butter over the hot pan to grease it… I find that with a light hand I can grease the pan with a ridiculously small amount of butter- something like a 1/4 tsp.

Pour the beaten egg into the hot pan. Immediately spread the egg around with a spatula or by tilting the pan one way or the other until the egg is coating the entire surface of the pan. As soon as the egg is spread, sprinkle the cheese onto the entire surface of the omelet. Spoon in cooked filling onto one half of the omelet, adding tomatoes and parsley on top. Sprinkle salt and pepper to taste. Fold the free half over and slide onto a plate. Serve immediately.

Points Analysis:

Pretty simple recipe, so there’s just at total and it’s: 4

A few cookbooks of my own

This week, while I was finding new food blogs to be addicted to, I came across a really great one by a blogger with and addiction of her own: cookbooks. The Cookbook Addict is by a New York Lawyer with a cookbook purchasing problem and some really great photography skills (read: food porn central). About every week (though it seems to have slowed down a bit… something about being a lawyer) she cooks a selection of dishes from a cookbook on her shelf and then reviews the book on her blog. Her reviews are honest and fun to read… she has a critical eye, but she’s not a snob.

Reading the blog, I realize quickly that the Cookbook Addict and I have a lot in common. We both love Alice Medrich, learned to look from Mollie Katzen, and have the same fear… the “light” cookbook.

In the Cookbook Addict’s review of Ellie Krieger’s book The Food You Crave she really hits the nail on the head with her description of Ellie (who has a show by the same name on the Food Network): “To be honest, to me, she looks kind of hungry.  I imagine her to be a hair’s breath away from freaking out and eating everything in sight, as soon as the Food Network TV cameras turn off. “

I couldn’t agree more. I’ve never cracked Ellie’s book, or even watched her show all the way through, and that’s mostly because when I look at the promos for The Food You Crave I find that the food does not look at all like something I crave. It looks dry, and sterile, and really really soul-less.

Like the Cookbook Addict, who is careful to be fair to Ellie, I don’t want to judge. I’m know that light recipes (no matter who they come from) have a lot to battle against. I do want to eat what I crave, be it steak, or chicken fingers, or cheesecake, and what I crave has a lot to do with how American culture has trained my palette. I like things sweeter and saltier, and above all- fattier. So the light cookbook has the difficult task of  coming up with a way for that to be possible without supersize-ing ourselves.

It’s not for me. It doesn’t matter what you call it and regardless of the reason, what I crave is cheesecake- rich and creamy cheesecake- not a cake made with low fat ricotta that it a little sour, a little watery, or a little starchy.

Now, I’m not going to close myself off here. I often reference the Weight Watcher web page for light recipes (and then immediately edit them to see how far I can push the use of whole milk and real eggs before the point value sky-rockets. Also, the Cookbook Addict’s review of The Food You Crave is not entirely bad, she admits that the deserts (including the kinda watery cheesecake) had merit. The Cookbook Addict also mentions some light cookbooks that she does like… even one by our mutual love Alice Medrich… which I plan to check out. But I think the point for me is clear: “1 head cauliflower, 2 Tb oil, hot oven = yum,” meaning it is nice to just find recipes that are light in their intended form, instead of doctoring perfectly good dishes to exclude and substitute.

To this end, I offer one of my favorite naturally ZERO point side dishes: Balsamic Mushrooms. I made this at some point from a cookbook, but I can’t for the life of me figure out which one. If anyone’s seen it before, let me know.

Balsamic Mushrooms

Balsamic Mushrooms
Serves 2 as a side dish

2 cups cremini mushrooms, measured after cut into half inch chunks
2 Tbs Balsamic Vinegar
Salt and Pepper

Sour Cream for topping

Put the mushrooms in a small sautee pan and season with salt and pepper. Cook over medium heat, stirring occasionally. You may not believe me (I didn’t when I first read it) but you really don’t need to put any oil on the pan… even if it’s non-stick.  If you cook them slow enough, the mushrooms will not stick and burn.

Once the mushrooms have released their water (you’ll know it when you see it) add the vinegar. Continue to cook until the liquid has reduced to a caramel…  make sure to catch it before the mushrooms go completely dry, you still want a bit of a sauce.

Serve with a small dollop of sour cream. You really don’t need more than a tsp, no matter who you are or what you crave.

Points Analysis:

2 cups mushrooms: 0.5
2 Tbs Balsamic: 0.0
2 tsp sour cream: 0.5

Looks like one point, but when I put the whole recipe in and change the servings to two… it’s a big fat 0.

So:

Total points:

0!

Red Curry Poached Tilapia

Food from the sea has always been an easy sell with me. There is not much I like better than a bowl of mussels, or a breakfast of trout and eggs. Growing up in Maryland, I ate fried claims like they were chicken nuggets, and picked apart succulent blue crabs until my hands burned from the Old Bay seasoning. And though it took me a little while for my palate to tolerate fish that didn’t come in a shell, once I discovered the joys of salmon I never looked back.

It wasn’t until I started Weight Watchers that I realized that fish was not only tasty, but also a very low fat and low calorie source of protein. As long as I avoid covering them in mayo (more to come about the “Amtrak Cafe Car Tuna Salad Sandwich Debacle” at a later date) my favorite little fishes are a sure bet for an honest low points meal.

Tilapia is my favorite cook-at-home fish. It’s low key and versatile, but most of all it’s pretty cheap. There are a million ways to cook tilapia, but I’ve been really into poaching lately. It’s probably the fastest and most sure-fire method, and it’s really easy to clean up.

So last Friday when I got home way later than planned to be faced head on with the fish I had set to thaw I knew that poaching was the way to go. I got some water heating up in my large skillet and went to town on the odds and ends that hide themselves in my fridgerator. The dinner came together completely on the fly, but it was delicious and filled me up for under 10 points.

Red Curry Poached Tilapia with Mango
Serves 2

2 8oz Tilapia filets
Salt and Pepper

1 Tbs Red Curry Paste
2 Spring Onions, cut in half, green parts removed
3 cloves of Garlic
2 small Carrots, sliced into long strips
1/2 cup coconut milk
1 Tbs Maple Syrup
Water to fill pan

3 oz Rice Noodles

1/2 Ripe Mango, sliced
Sweet Chili powder (optional)

In a large high-sided skillet, pour 1-2 inches of water. Turn heat on stove to high.

Whisk in Curry Paste and Maple until dissolved. Add Spring Onions, Garlic, and Carrots. Bring water to a rolling boil.

Once water is boiling, add Rice Noodles. Once tender, remove noodles from broth using tongs. Set noodles aside and reduce heat on broth to a strong simmer.

Salt and pepper the Fish Filets on both sides. Drop carefully into simmering water- do not let the water boil. The filets cook quickly… they are done in about 5 minutes. Test for doneness by carefully trying to remove a filet. If the filet is difficult to remove and falls apart easily… it’s done!

Serve each diner 1 cup of rice noodles topped with a filet and 1/2 cup of the broth. Garnish with Mango slices and a sprinkle of Sweet Chili. Nestle some carrots and onions beside the fish.

Points analysis

It’s a bit hard to use the points tracker to figure this one because you don’t eat most of the broth.  What I ended up doing was counting the fish, the veggies, and the broth separately. The broth in my skillet came to about 8 cups, or 16 half cup servings. Here’s the totals:

8 oz raw Tilapia: 4 points
1 cup cooked Rice Noodles: 4 points
1/2 cup Broth: 1 point
3 oz Carrot: 0 points
1 Tbs Onion: 0 points
Total: 9 points

Note: I used Rice Noodles because that’s what was in my cabinet. This recipe could be JUST as delicious with Soba noodles, who’s high fiber content make them half the points of rice noodles.

At a time in my life where I know more about food and nutrition than I ever did before, I find myself battling with my genes and years. Despite a conscious diet of whole and honest food I, like so many women around me, have gained weight… enough of it to have noticed a pattern.

Happily, society is obsessed with this, so the options for combating the gain are PLENTIFUL. After some research, I chose the online Weight Watchers Point System. With this system, I can look closely at how my diet “adds up” through the lenses of a weight loss program. As you can imagine, it has been a bit scary.

But, there have been pleasant surprises as well. For example, crab cakes can be a godsend and cream cheese is completely acceptable.

I have been happy with the Weight Watchers diet plan, which really does allow me to eat whatever I want as long as I accept what it means to my total diet. I have found Weight Watchers possible to maintain, and consistently satisfying.

However, I have one main gripe. As I spend time on the Weight Watchers site, reading their blogs and recipes, I find that there is a serious difference in our values.

“Eat food. Not too much. Mostly plants.”

Simple and sound advice from Michael Pollan.

I’m not trying to say that Weight Watchers wouldn’t agree with this advice, but it seems to me that their program is set up to encourage food-like substances instead of real food. I guess the advantage of these food-like substances is that we are allowed to eat more of them… even too much. As for the plants… well, we all think plants are a good idea. But they want me to flavor my plants with low-fat dressing… and I’m not sure what that means.

My hope is that I can use this blog to keep track of my own creative “Pointastic” recipes and ideas. Hopefully, you will find them useful as I have. I also plan to look at the pros and cons of some foods that look like they’d be good but maybe aren’t, and visa versa. Last, as much as I’d like to focus only on the positive, it would be cheating to not occasionally examine a “pointhoriffic” food choice or two. especially because I make plenty of them.

Please write to me if you have ideas of your own, or stories of your struggle to eat real food (but not too much). I look forward to meeting a new community of eaters.

Enjoy!

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