There's a lot of bad and ugly out there in the world -- or as I said to Jonathan Ahee, life is full of suck and ass.
But there are also bright lights that shine through the miasmic filth, squalor, detritus, and ugly-mean.
A couple of really bright, pretty much incandescent peeps that touched me this week:
The Mysterious Book Loving, Library Celebrating Paper Sculptor
Mysterious paper sculptures - Central Station Blog post
Here are two people that in my opinion we are richer for having in the world. And it's not that what they did happened this week, and it's not that they are only relevant today. I just happened to hear about them, and wanted to spread the love.
We can't live by food alone ;)
Welcome to my crazy world of real food cooking ...
Eat Food. Not too much. Mostly Plants. -- Michael Pollan
I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.
Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.
I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.
But baby, it's gotta taste good.
I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.
For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.
Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.
Many thanks, and come back often. I'm really glad you are here!