Thursday, October 29, 2009

Entering the world of Culinary eXtreme Sports

I threw all the stragglers, I mean everything, in to the blender and hit grate: eggplant from the garden, a green tomato, leftover pasta sauce, a brussel sprout, a quarter block of cheddar cheese, even a lonely hamburger (why not?)  everything in the blender and it formed a orange mush.  Perfect color, but the taste was really weird.  I then made a box of Lightning McQueen pasta and mixed the mush in, and presto: Mac and Cheese!  Mariano said it tasted bad so I added a butt load of sea salt.  Then it tasted good.  Kaio devoured it and that means SUCCESS, another successful attempt to sneak vegetables into his diet.  We all liked it, I even gave some of the unsalted portion to the baby.  This marked our first meal beginning my new food and diet endeavor.
For the next six months I will be, the best as is humanly possible while living in the city, eating an peasant diet. With the book, "Curing Tooth Decay" as my guide, I will test out this strange form of eating that goes completely against my conception of nutrition for the last 10 years.  Tofu is out, liver is in (gross).  Steak is out, bone marrow is in (gross).  Olive oil is out, tablespoons of butter is in (gross).  Rice milk is out, raw milk is in.  I mean, I was vegan for 7 years and now I love meat but I'm still not so into fish heads and raw eggs.
Culinary extreme sports it is.  But, it is worth a shot.  Last month I had a really bad tooth ache after getting a cracked amalgam filling replaced with a ceramic crown and onlay.  I had to visit an endontist to see if I need a root canal: result inconclusive, "Oh you might need one now, or maybe in a month, or maybe in two years, or maybe never."  I got a second opinion from a holistic dentist and that was the same answer.  They just don't know what the tooth might do.  So, I'm ignoring the pain and fighting it.  We'll see if this new Weston A Price style diet helps.  We had bone marrow soup last night and I made liver tonight.  Ewe- it was way nasty.  I also finally got accepted into the Real Milk circuit, which was about as elusive and arduous a task as becoming a Master Mason!  But that makes it all the more exhilarating that in a couple weeks we will be getting our first gallon of natural milk, yogurt, goat kefir, fermented cod liver oil, chicken hearts, and some other crazy country foods that hopefully will lead to better dental health.  Maybe after that I will get the courage to try a raw egg.

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