Do you consider yourself a pessimist or an optimist?
I think I’m a skeptic, which means I need information before I can be for or against anything. Information may be just “getting to know someone” before deciding I like (or don’t like) them — or getting facts before deciding on something where facts are at issue.
I’m more upbeat than some people, not as much as others.
Somehow, I’m more convinced we are not going the way of the Axis in World War II and I believe if we can just hang on, things will get better. I’m convinced we’ll pull out of this mess we are in.
I also get that I could be entirely and horribly wrong about that!
Can War ever be just?
War is never good, but sometimes, one’s world must be defended. But our last “just” war — World War II — would never have been necessary if we had settled the ashes of WW I with more concern for the human beings who would have to live with that settlement.
Greed, land, hatred, bad leaders — they make war happen. So I’m not sure there’s ever an entirely “just” war because if you look at the context, it should never have happened at all.
People create wars. It’s time we owned up to it.
War leads to more war, so this war may be just, but it wouldn’t be necessary if we hadn’t had a previous war. I don’t think we’ll ever stop fighting and for one side of the other, it’s always a just war and God is always on everyone’s side. Pity God has never had anything to say about that.
Think about the people you love most in your life, what do you do for them?
I try to keep them in mind and keep in touch. When we can be together, that makes me happy.
There isn’t much else to do, is there?
Are you health conscious?
Painfully, on many levels.
We eat decently, avoid most of the really bad stuff. It gets harder as prices keep going up. Good thing we don’t eat much.
Gratitude, Thankfulness, Wonder, Awe, and Joy!
It was great seeing boys being boys and enjoying a swim in the river with no hovering parents, no cell phones.
We all enjoy good food. We also enjoy good restaurants. At times we may want to try something different, or just something that is familiar. Friends may give us recommendations for a new place, or their favorite spot. They may tell us a cetain dish is “to die for,” or mention one to avoid. Their restaurant may be inexpensive or rather “pricey.” The main question for a new or familiar gastronomic experience, whether pricey or not, is likely to be “Is it worth it?”
You have probably tried places where the food was very good but it certainly did not seem to be worth the price. We have gone to many fancy places in my lifetime to find the food was good, but it just wasn’t worth the price charged. Then there are other places where the food was inexpensive, but just OK. You would just rather go someplace else.
If you are not a millenial, then you may not have seen one of the most successful TV food programs currently playing. You won’t find it on a broadcast or cable channel. It is the product of BuzzFeed videos and you can find it on their website as well as You Tube.
BuzzFeed producer and presenter Steven Lim was asked to create a food program and decided on trying similar foods at three different restaurants and “three drastically different price points” to see which is worth it at its price. All the food may be good, but is it worth it?
The series began in 2016 with Lim and Keith Habersberger as presenters. Keith was a BuzzFeed employee and one of the popular “Try Guys,” also a Buzz Feed video series at the time. For the third episode Worth It paired Lim with another Buzz Feed producer and performer, Andrew Ilnyckyj (Ill-nick-ee). This combination hit gold and Andrew has hosted all of the additional epidsodes so far. They are now 5 seasons, and 51 episodes into their production.
Ilnyckyj previously appeared in a series of BuzzFeed videos as a creepy guy. Things that others (animals, babies, etc) do that would be creepy if you did them. My favorite was Andrew in “Things Cats Do That’d Be Creepy If You Did Them.”
The pairing of the always enthusiatic Lim with a guy who has a more reserved and drier sense of humor has brought the team amazing You Tube success. They approach their three subjects each episode like a couple of curious millenials, who want to learn a little about the food or the chef or the restaurant before they sit down to try the food.
The series is so popular that BuzzFeed has sent the taste testers to other locations outside Los Angeles where the series started. Not only has the team made it to other cities, they have even made some international stops. Season three garnered three entire episodes in Japan.
As they travel to each place they discuse the foods they will try out and share some “food facts.” Andrew is likely to throw in a food pun or two in each egg-citing episode. They describe the items as a regular person might, but with a sense of humor thrown in.
The guys have explained that they do not accept invitations from restaurants. There are no food sponsors. They try out places based on recommendations from colleagues, or the reputation of the establishment. Of course the places know they are coming. As a program that has flown under the radar until now, this lack of a big name has probably helped them along. Now the episodes garner ten million or more views each per season, with some season one episodes now topping 30 million. The episodes are about 15 minutes in length. They are all available online.
The third onscreen member of the team is Adam Bianchi. The sound man is usually seen in the back seat of an automobile as the group travels to each stop. He also works as a camera man on the shoot. He rarely speaks in the episode, but gets a vote at the end. Yes they do feed Adam.
The show has also resulted in an occasional Worth It – One Stop. They have tried a 1977 USD bunch of grapes, cut an expensive steak with a 950 USD knife and other interesting stops along their travels. The group has been so successful that there is a spin-off off, Worth It – Lifestyle. The concept is the same, but this time Lim presents us with places and things (beds, chairs, gyms, houses, etc,). There are various BuzzFeed co-hosts for this and yes, sometimes it is Andrew.
Ilnyckyj also is a frequent “chef” on a series called “Eating Your Feed.” In this one the guest host or hosts try to recreate a famous dish as challenged by sound and cameraman Adam Bianchi. This is now into its second “season”. BuzzFeed is obviously making the most of their popular hosts.
The show has other “spin-offs.” The original show spawned “Worth It UK.” Ilnyckyj made a brief appearance in the first two episodes. There was also a pilot made of Worth It India. That one did not seem to catch on.
It is interesting to see the Worth It hosts and their UK counterparts both did an episode on Curry. Andrew appears in both (I guess that is sort of a spoiler, sorry). The likeable Worth It guys are very entertaining as well as informative. We are likely to see plenty more episodes featuring Steven, Andrew and Adam.
The less I cook, the more I watch cooking shows on TV. I particularly love baking shows and I haven’t baked in years. But I’m obviously not watching these shows to improve my cooking skills or to learn new techniques or even to collect new recipes. I think for me, it’s more of an outlet.
I did once replay a Bobby Flay show a few times so I could write down his recipe for baked meatballs. We still use this as our go-to meatball recipe and it comes out great every time. But that was the exception, not the rule.
Since menopause, I’ve had to watch my weight (I fortunately never had to before).
I gain easily so I had to pay attention to what and how much I ate. Then over a year ago, I had to start taking Prednisone and I slowly gained ten pounds over the course of 15 months. This is a common side effect of Prednisone. Most people gain a lot more than I did, but I was actively ‘dieting’ to keep the weight gain down to a minimum.
This is particularly frustrating because I love food – I love to eat and I love to cook. I once created a whole line of baked goods for a business that never took off. I’ve put together several of my own cookbooks and I used to constantly look for new recipes to add to them.
I tried to cook something ‘interesting’ every night when my husband was still working and I came up with creative ways to use leftovers. Recently my husband was warned he was about to become pre-diabetic. He had to lose weight, cut down on sugar and alcohol to prevent it from happening.
He lost 30-pounds and is now as obsessed with maintaining his weight as I am. So no more rich sauces and cheesy dishes for us!
We got an air fryer (which I highly recommend) so we can still have French Fries and crispy chicken wings without any fat. But most nights we eat plain grilled meat, a baked potato, and vegetables.
Tom does the grilling and I occasionally roast something in the oven or cook an actual vegetable recipe, as opposed to plain, boiled or steamed veggies.
But my love of food and creative cooking has not diminished. So I get my foodie fix by watching TV. My favorite shows these days are The Great British Baking Show, The Best Baker in America, Masterchef, and Masterchef Junior and Top Chef. I find that these shows have the best cooks and bakers and the nicest contestants.
The level of skill and knowledge is very high, as is the spirit of camaraderie as well as competition. The plating and decorating is usually impeccable and creative. Also, the shows have the classiest hosts and judges and the best production values.
I’m still amazed that an eight or nine-year-old can bake a macaroon or an éclair without a recipe, in one hour, even if they’ve never made one before. The amount of baseline skill and knowledge this implies is mind-boggling. The complex and imaginative dishes the food show contestants come up within an hour or less blows me away. I can’t seem to create dishes in anything in less than an hour and my dishes are far from sophisticated, mouth-watering of beautiful to look at.
These cooking competitions are at a level way above mine. I couldn’t even begin to copy any of their recipes. Tom and I have always longed to learn how to plate elegantly, but we’ve never gone beyond making a vegetable puree and serving it under each piece of protein, a common practice on cooking shows.
The decorations on TV seem to require lots of planning and extra ingredients and we never seem to get around to even trying. I wouldn’t know where to start making those colorful ‘drops’ that appear on so many artistic plates. And who keeps fresh parsley around just to use as a garnish? I buy it if I need it for a specific dish and it only lasts a day or so in the fridge before it wilts and becomes useless.
I love watching skilled people, even amateurs, do their magic in the kitchen. I love hearing the judges’ critiques, which teach me what the dishes are supposed to look and taste like.
While I’m not going to try to duplicate what I see, I am a more educated restaurant goer and a more attentive home cook. That, along with the hours of enjoyment I get watching my cooking shows, is enough.
“What is this?” she asked him as he portioned out dinner on the plates.
“Hot and sour Chinese fried shrimp,” he said proudly.
“I sense the Chinese part, although as hot and sour goes, it’s not really that,” she commented, “But where is the shrimp? And for that matter, are we out of hot sauce too?”
“We were a bit short on shrimp. I couldn’t work out the sour part, so I just made do with what we had. Since I skimped on the shrimp, I added extra vegetables.”
“I haven’t found a single shrimp yet.”
“Maybe I skimped a bit too much,” he admitted and went fishing in the pan. “Here’s one,” he announced proudly. “Wait a minute, I think I see another one in there. No, that’s a water chestnut. There’s got to be another one in here somewhere…” as he trailed off.
“Listen. You can cook anything any way you like, but if you don’t have the ingredients, maybe try a different dish?”
“Okay. We’re having hot and sour fried mystery shrimp with Chinese vegetables. Is that better?”
“It isn’t hot. It isn’t sour. And you didn’t fry anything,” she pointed out, using her well-worn chopsticks as she plowed through dinner. “It tastes okay, but you need a new recipe name. It is shrimpless. Fundamentally, it’s missing all the key ingredients. It tastes okay, but… Well, I’m not sure what it is, exactly. Pass the hot sauce. Maybe use chicken next time? You won’t have to skimp quite as much.”
Last night, dinner was perfect. I cook dinner every night except for the few when we are away from home, order in, or actually go out to dinner. Not surprisingly, I spend a lot of time pondering what to cook.
When we lived in Boston, we ate out. A lot. There were so many good places to eat, too. A lot of our choices took us down to the wharf where they had some great places for fish and lobster and clams. A lot of them were shorts and sandals kinds of places and some of these rather rough little restaurants had the best seafood you could imagine.
Then came The Big Dig. Between the construction which seemed to have closed every street in Boston and turned the usually difficult traffic into a calamity, those restaurants disappeared. Some of them reopened in other places in the city. They kept the same name, but they weren’t the same restaurants. They got fancy. All the effort that had previously gone into creating great food now went into dining room decor.
We left Boston. Of the many things we never imagined we’d miss was food.
The Blackstone Valley has its wonders. A beautiful place … with such pathetic restaurants. It must be something about we the people. Food is drab. No spices. Anything stronger than salt is regarded with deep suspicion, so bland is the name of the game. When anyone asks what we’ve got in the way of dining, I say “white bread and brown gravy.” But that’s not fair. A few places also make really good hamburgers.
We stopped going out to dinner except for very special occasions. I’m pretty sure there were better restaurants some years back, but they closed down. So we eat at home and periodically, we develop an intense boredom with food. It isn’t lack of appetite, though we don’t eat as much as we used to. It’s more that I can’t think of one more way to make chicken that doesn’t seem drab.
My goal in home food preparation is to keep feeding us without boring us into starvation.
Last night, I made “breakfast for dinner.” We don’t eat breakfast. We have coffee. I have an English muffin too. Garry just drinks a lot of coffee. Sandwiches suffice for lunch. This week, we’ve had chili, one of my standards. Sweet-and-sour chicken. Baked salmon. Shrimp with onions and peppers over rice. And frozen pizza.
I had cheese, bacon, and eggs in the fridge. Time to do something with them.
I make bacon in the microwave. Do not judge me. I do not like cleaning grease off half the kitchen after frying bacon, so I have developed a way of cooking it in the microwave that skips most of the grease and still turns out a pretty good platter. Timing has been the major issue, but last night I got it perfect. For 8 slices of bacon, two layers of paper towels on a platter (make sure it is small enough to rotate). Another double layer of towels on top of the raw bacon. Cook at full power for five minutes. Let it sit for a minute or two. Turn it back on for another 2-1/2 minutes at full power. Perfect and not all wrinkly. Chewy, but not raw. Everything was still hot when it got to the plate — a small miracle in its own right.
Even the cheese omelets were perfect. I was still congratulating myself on dinner as we were going to bed.
This was a little victory, but still, a victory and all mine. A simple dinner in which each piece was as close to perfect as it could make it. Easy to clean up after, too. If I have to spend an hour cleaning up the mess, I feel a lot less victorious.
It’s the small things, you know? Big things can be overwhelming. These days, in a time when there is far too much “big stuff” blowing in the wind, my world is complete if dinner is perfect. Small victories help keep the wheels of life rolling smoothly.
There are probably a few derogatory comments on social media about people who take food pictures. OK, there are probably more than a few.
I may have even made one or two myself. After all, these people are not writing reviews of the local restaurant for the New Yorker or Chicago magazines. They are snapping pictures of their overpriced food from some overcrowded food court. We, on the other hand, are snapping pictures of our excellent meals and truly excellent selves. If my brother were computer literate and online, he would probably be excited.
When I headed off on our recent adventure with a roommate who previously thought you could not have a meal without rice, we learned there are many things you can serve with your main course. Below are just a few of from our gastronomic adventures. You may even have seen some of this in our recent review of Frankfurt or will see soon in our Alsace travel report.
Frankfurt station food
No, keep moving
You can get sub sandwiches at home!
Time to refresh
Food pics are serious business
Be sure to click on any of the pictures to go through the full size of each.
Don’t eat eggs. They’ll kill you with all that cholesterol. No, wait. Eggs have the good cholesterol. Eat eggs. But not hard cheese. Wait! Real cheese is good for you … but not milk. Never milk. Except for those of you with calcium issues.
Calcium pills are better for you. Nope. We just discovered all vitamin pills are worthless. You need to get back to eating real food.
Except for animal fat (but butter is better) and eggs only on Tuesdays in a month that has 31 days or contains an “R” in it.
Everything is bad for you, good for you, dangerous, calamitous, fattening, helps you lose weight. Or will make you fat for sure.
We used to watch television back in a more benign news era and wait for the killer medical news of the day. Everything that would kill you on Monday (if it didn’t destroy your heart, it would probably give you cancer) and might very well be just what you need by Friday.
We concluded all food is detrimental to your health, but only if you eat it. The only possible solution is to not eat. Give up food.
No, wait. You have to eat, right? Damn, just when I thought I’d worked it all out. Okay, eat — but skip the bacon. It’s not detrimental to your health, but it’s really bad for the pigs.
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