“We’ve all heard the health
recommendations about reducing our intake of fats, though it’s certain that the
human body does require some. Careful choices are made at the grocery store,
and preparation at home is even more diligent – fat reduced menus somehow don’t
taste as good, especially until one gets used to the new process.
When I was a young girl,
delicious stews, soups and other meals all had the savour of marrow bones, skins
and sometimes organ meats. When cooled, the fat was more or less skimmed off
the top. Gravies were always prepared from scratch on the stove top - in the roasting pan; and for those very
special occasions, Yorkshire Pudding made from the beef drippings!
So now, naked chicken breasts
and bared thighs. No salt, thin soups. And heaven forbid that a lamb shank
should be allowed to simmer overnight in the pot. Seldom sautéed, broiled or
baked, raised lean and sometimes less flavourful. Nowadays, it’s basically
“what you see if what you get”, at least food wise.
I wonder, in this interactive
and social world, whether we would be able to identify more readily and
relate to others if we too could peel away the skin that hides so much and
simply see each ourselves and each other without all the layers.
No more pretense …get naked!
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