January 6, 2012
I fried fish tonight. I fried cut-up pieces of Swai coated in corn meal and corn flour in olive oil and butter. Shannon cut up white potatoes and baked them in the oven at 400 degrees for 30 minutes. I microwaved a California blend vegetable mix with butter. The girls loved the fish and Shannon agreed that it would digest and make “poo” properly. (Why can’t he just say that he likes something?)
For everyone else it was just supper, one step past after school TV and reading the newspaper, one step before baths, pj’s, and bed. For me it was conflict. Was my meal the unprocessed and natural whole foods I think I should be eating? My whole week has felt like a long walk through a dark tunnel. What exactly am I doing? Corn is technically a whole grain flour because It is not enriched, bleached, or processed. But I fried fish and I coated it in flour. Am I going to make whole grain flours a part of this process or not? I fried the fish in olive oil and butter and olive oil is a great source of Omega-3’s. But I still fried it. And why am I agonizing over something that no one else in the world cares about? Oh man, what about the ketchup? Do I need to make my own ketchup? Remember the first National Lampoon’s Vacation movie? Clark sits at the picnic table, sticks his spoon in a mason jar and asks, “real tomato catsup Eddie?”
And so for the second evening in a row I am evaluating my meal and thinking that if I know exactly what is in my food, and I can pronounce and spell all of the ingredients is that good enough? Maybe not in the long run but for now it seems like a good start.