Last year I blogged about one of my favorite cookbooks: The Joy of Cooking.
Well today when I got my daily nutrition what's in the news email I spotted this article : 'Joy of Cooking' or 'Joy of Obesisty'? by Jeannine Stein in the LA Times. Lately I don't even look at most of the articles in this list because there does not ever seem to be much new nutrition news. After reading Nourishing Traditions by Sally Fallon I am not completely sure that all the nutrition advice that is commonly held is correct. I mean eggs, butter, red meat, and naturally saturated fat being evil when 1. they are all natural foods from God and 2. people have eaten diets consisting of these things and been far healthier than our current society. But that is a whole other subject...
But the title caught my eye so I read the article and it is interesting. I really like the research these people did. I would love to get some of these older cookbooks to use. The article mentions the increased quantity of meat and dairy in modern recipes. I do tend to use quality real ingredients, like grass fed beef, homemade cultured butter, and organic cheese. But I make a lot of stews to make these pricier ingredients stretch out. Now that we are going to have a little one to feed and hopefully more little ones down the road stretching our food $ is even more important.
I also like the point about expanding portions. Daniel and I have Willow Blue China by Johnson Brothers that we use everyday. Although I don't like the fact it is made in China and not England (like it was 5 years ago), I love it is an old pattern and the bowls and plates are more normally sized. Really some of the new patterns have huge capacities, and I'm afraid if I had a set like that I would fill them up. The bowl on the upper left is a called a "super soup/cereal bowl" at 28 ounces it certainly is! My soup/cereal bowls on the left will only hold about 8 ounces. What a difference. Now if I eat my bowl full and am hungry (happening more these days :) I go back for more.
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