Living in the literal shadow of a lifelong “foodie” is daunting. Especially when this epicure is the person who introduced me to the Primal concept, and most especially when this person is my daughter. It is even more daunting when I am currently taking refuge in a separate building on her property while maneuvering for more permanent lodging in the area. So her shadow is very present!
Linda is a gourmet cook. Her meals are truly art! And she has, over a year or so, translated all-time-favorite delights into “legal” meal fare with ingenuity and grace. The tricks she accomplishes with cauliflower rice! And those brussels sprouts (which I never preferred) are delectable!
So slipping over to her table is a great bonus for me, and a bunch of others who have become thinner and happier and very spoiled indeed.
Me? I am more a one-focus person, who can focus on food, but not at the same time as I focus on , say art, which is my primary calling. My home has always been a workshop, and my kitchen is the fueling station for energy to get the work done.
Necessarily, I simplify. I have a closet of a few staples of Paleo/primal persuasion: the coconut oil, the tapioca, the almond flour, the cumin and such. But I don’t have the whole complement of “legal” ingredients at the ready in my little kitchen. My meals are pretty easy and simple and same from day to day. Veggies usually raw, protein by the chunk (of cheese or meat), fruit with cream or whole milk yoghurt.
So the bacon and eggs are what I fall back on… something that keeps for a time in the fridge which I can cook easily with a skillet that sits out waiting rather than ever being put away. If I spend more than fifteen minutes at the small gas stove, it’s “long”. No glamor at all to this kind of cooking. And I like it that way. The crock pot is a beloved thing I throw things into and visit the next day. Perfect.
I share this simply to encourage anyone else who is hesitant about the prospect of a whole new bunch of rules implicated in joining the world of primal fare. After all, grabbing a leg of yesterday’s chicken and eating it cold is a very caveman thing to do, and you can even do it without a fork! Or a plate! You’ll need a good wash afterward, but that’s natural, isn’t it? Straighforward! Simple!
Last night I shopped in Linda’s fridge and gleaned a nice bowl of salad greens, a chunk of left-over salmon, some flaked Parmesan and a dollop of dill sauce (mayo, sour cream, and dill weed mixed). This was my elegant dinner, all popped into a largish bowl and eaten in passing on my way to my art projects. Lovely, and utterly simple.
You can eat the ingredients without doing anything else! Like eating canapes all the time! Yesterday I thawed and enjoyed a bowl of bone broth I had slow cooked months ago. I made it into egg drop soup, just to see if I could. Not perfect, but so satisfying— I was totally fed in that one dish. Needed a bit of scallion to be perfect.
Forgive me for being plain. It works for me. Now to work with the paint brushes!