Fast vs. Slow Food

What will you choose?

My brother traveled a lot for his work and sometimes rented a condo for his longer assignments. On one occasion he shared one of his stand-by meal choices—a bachelor salad. What’s that?...You know, a wedge of Iceberg with ranch dressing, eaten over the sink.

Another family member eats in a similar fashion. A slice of ham on a bun with a squirt of French’s mustard without missing a beat. It’s eaten on the fly with little recall of what it was. It’s consumed as a necessity for low blood sugar. Too busy to prepare anything, she eats what’s on hand.

And another, for her—it’s peanut butter on a spoon for lunch with a cup of coffee.

Lastly, and the most difficult for me to understand, is a sister who eats only packaged, processed food she can microwave or eat out of a box or bag.

I’m the only one in my family who loves cooking. I talk to the food, count my cuts, carefully sear, sauté, and simmer, ice bath the veggies for perfect color, care about grill marks and dream of recipes. I can taste the food in my imagination and fondly anticipate my next food adventure.

I shop the aisles with pure zeal looking at all of the wonderful choices. It’s a bit like reading the clues in a crossword puzzle and knowing the answers. I have an inborn love for ingredients and the words ‘fashion plate’ take on a whole new meaning. It's my art, fashioned to please and delight.

Getting back to fast vs. slow food—the first ingredient has to be love.

Everyone can taste the difference, even if they don’t know what it is. It’s the fine art of genuine nourishment folded in to the mix.

One day the furnace repair guy was here—I had just made a grilled cheese for lunch and offered it to him. Wow! this is the best grilled cheese I have ever eaten. Okay, who doesn't love a grilled cheese but it was the love ingredient that took it over the top.

So whether you’re making your signature dish or a grilled cheese…go slow. Stay close to what you are preparing…it will tell you when it’s hit perfection. Of course, with multi-ingredient meals you want to taste, taste, taste along the way. You don’t have to cook like anyone else, make it yours with some unique additions. Maybe some green tea to your lentil soup with nori flakes.

If you still want a bachelor salad—here’s a quick update that’s almost as easy to prepare…no plate required, but you might want a napkin. If you insist, an iceberg leaf works just as well…then drizzle some ranch to taste.

Delicious Tuna Fins

Swimming in Flavor

This is one of the easiest, freshest ways to make tuna fun. Get some crisp romaine and cut the tops and bottoms off for a good edge. Then toss on some fresh albacore tuna, or any tuna you like. Top with celery, pumpkin seeds, shaved red cabbage and a few tomato slivers. Eat it just as is, or drizzle on a bit of vinaigrette with some fresh cracked pepper.

No time for that? Eat an apple dipped in honey, honey.

Tips: Shop daily for the freshest ingredients. Keep a well-stocked pantry. Use fresh herbs whenever possible. Implement the 3 color rule for each dish ensemble, and don’t forget to garnish with love.