Is it real?
Surprises in recipes, winter solstice, food ingredients. No paywall
There’s nothing like a childhood friend passing away to give you a sense of what if, grief and wondering why - then examining your life, which I think year-end had already flung me into anyway.
As it happened, I was already thinking about writing here on what surprises there are in food when the news of a dear, old friend gone reached me. My premise definitely pales in comparison to the bewilderment of a life ending too soon, especially one you cared about.
There’s no escaping death - or food.
When I made this salmon and vegetable dinner, I did it as a one pan dish. I lined the container with the vegetables, lay the salmon on top, squeezed some lemon, sprinkled dill and baked it in the oven at 400F.
The meal was really yummy! I usually bake salmon with lemon and dill, but this time, with the fish on the vegetables, the infusion of the lemon tasted different. It was delicious in a surprising way when it soaked into the cooking vegetables.
I waver between liking food exactly the same each time and wanting to try new recipes. But, I find it the most delightful when I’m surprised by something I didn't even know would be an effect.
Winter Solstice
For the longest time, I approached the official start to winter as really depressing. Just so much darkness, shortest day of the year.
Then, it dawned on me that this day is actually the start to sunlight getting longer. It was a revelation, and now I love it.
The winter solstice in the northern hemisphere, the start of astronomical winter, occurs on Saturday, December 21 this year at 4:19 am eastern time. It also marks the time when the southern hemisphere is experiencing its summer solstice.
The earth’s tilted axis is responsible for the solstice - the exact moment when one half of the earth (the northern hemisphere in December) is pointed as far away from the sun as is possible.
It’s a significant moment for many cultures, marking a change of seasons, or the midpoint of a season for some.
On the day of the winter solstice, the sun is also at its lowest in the sky because the sun has reached its furthest point. At midday, your shadow will be its longest, and for the summer solstice, with the sun high up, there will be barely a shadow.
For me, this has also become a time when I try to slow down, relax, reflect and lay dormant. Just like our crops, which can be used as a guide for humans, too, since we’re all part of the ecosystem.
What’s in that food?
This question can take many forms. Artificial colors, pesticides, hidden ingredients. In today’s case, I want to tell you a little story…
Years ago, I was with some people and one of them proclaimed that bread is not sugary, like cakes, candy, etc. This was an older woman, so I let it go. But really, bread and other refined foods will quickly turn to sugar in our bodies. It doesn’t have to be digested the same way as a lot of vegetables, fats and proteins, which slows sugar absorption in our bodies.
Phew! Nice to get it out after all this time.
Another sugar fallacy I came across had to do with Maltodextrin. I have seen it used in sugar free treats and that seems kind of dangerous to me. It is the sweetener highest on the glycemic index.
Agave nectar is healthy in its raw form. But, once it’s been processed, loses fiber and natural compounds.
On and on the list goes. Talk to your farmer and store, read labels, do some research. Before you know it, choices will be clear and second nature.
The photo below shows my table at the Easton, CT tree lighting holiday market at their library. Visit my Christmas shop - HERE.
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In closing, I just want to say that losing someone who knew you at a purer state, before life processed and refined you, can help you remember who you are inside, before the changes life brings.
Eat to live, or live to eat? Both sound good to me.