Remember when I said I was going to start a series decoding the chemically-sounding ingredients in common foods? And how I posted one entry? And haven't since? Yeah. Well, that's mainly because (believe it or not) that entry involved about 4 or 5 hours of work total. It was grueling, in the instantaneous blogosphere. I have since shied away from such research-heavy endeavors, leaning on personal anecdotes that, while taking at least an hour to write (the lengthier, more introspective ones at least), are so much easier. On my brain.
But I'm not satisfied with just these types of posts because there's a big world out there and other people talking in it that should be heard. That's blogging, right? So several days ago I thought, "I need to subscribe to health news, or just get disciplined enough to read it daily."
So I did. Well, just right now. I guess "once" isn't really "daily" (yet); whatever.
The New York Times, besides being regarded as a modern-day dinosaur by the Daily Show in one of their always-hilarious sketches, has a website that is really more of a labyrinth of news and blogs and multimedia and other things with words that is intimidating yet alluring. Its most prominent health blog is Well, which I mentioned in the Pollan post. Now, Well is extremely informative, and it would probably benefit me to read it regularly, but my only problem with it is a lack of personalness or personality or humanness. I.e. it reads like news, not really like a blog.
But nudged next to Well on the Health and Fitness homepage is a weekly series (a blog? is it in the paper too? I'm not sure) called Recipes for Health.
Jackpot. If there's one thing I'm lacking, and know damn well I'm lacking, it's recipes. Maybe because I'm only 21, don't have a family or boyfriend to cook for, a lot of money to spend on food, etc. Maybe I'm making excuses (probably). But that doesn't mean I shouldn't still talk about it!
This week, in lieu of Thanksgiving, the writer Martha Rose Shulman posts an alternative recipe for stuffing. Now, I have always been a big anti-fan of stuffing. I'm not sure why except I think it was one of those things I tried as a child and then just decided I hated. Maybe because it cooks inside the carcass of a dead animal and even at seven something about that rubbed me the wrong way. Maybe because it often has random animal parts in it that you would never see anywhere else on a dining room table (Dear, can you pass the liver?), parts that I am not particularly comfortable ingesting.
But this recipe has no necks. Just some veggies, herbs, spices, almonds, chicken stock and--best of all--wild rice. If you've never had wild rice, please do. My sister and I made enchiladas with it once and it was phenomenal. Wild rice, besides the color appeal, is not as sticky and mushy as white or brown rice, and nutritionally it is a tiny step above brown with 2 more grams of protein and a few less calories. But mainly it's pretty.
And in my book, pretty beats full o' chicken parts. This is something I might actually be able to stomach. Except--I'd probably make it the vegetarian way. No turkey ovens for me.
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