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souffle sensation

We’re always looking for healthful, sensible meals that offer a little variety to our culinary adventures, so tonight Chris and I tried individual broccoli and goat cheese souffles. We had never made a souffle before, so we weren’t quite sure what to expect. They turned out great. We accompanied this main course with homemade buttermilk and chive crushed potatoes and a fresh garden salad. It was a meal fit for a king and queen–and all for under 500 calories. We had wanted to make roasted asparagus, but couldn’t figure out how manage cooking both the souffles and roasting the asparagus in a way where everything would be hot and ready at the same time. So, we’ll save the the roasted asparagus for lunch tomorrow.

have a nugget of something

I’m a vegetarian and have been for many years now. Even so, I can respect cuisine of all varieties (even if I don’t eat it)–of the carnivorous persuasion and otherwise. It’s shocking, however, to consider the variety of disgusting processed byproducts our fast-food nation passes off as food–especially to our children. Jamie Oliver demonstrates this nicely in the following clip from his new show Food Revolution.

I swear I threw up a little in my mouth when Oliver revealed the contents of his food processor. What’s worse is the kids, having seen the true nastiness of the so-called “chicken nugget,” all said that they wanted to eat it once it assumed its “friendly” shape. My god, eat a carrot already–preferably organic. Too many children and adults live a life of processed junk, preservatives, McDonalds, and the like. Oliver is clear in his mission that we are killing ourselves and our children by cultivating a culture that offers and accepts these substances as food.

We’d all be better off if we knew where our food came from, got closer to it, and made simpler and even slower choices.

japanese curry for dinner

We had a good time tonight all chipping in to prepare dinner as a family. I had a hankering for Japanese Curry Rice (also known as Karei Raisu) just like I remember from the Hibarigaoka neighborhood in Tokyo, but veggie style. Anyway, I think it turned out pretty good–maybe a bit too thick but very yummy. Itadakimasu!

If you want to give this a try, check it out from NoRecipes.com: Homemade Japanese Curry Rice.

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