Re: Thanksgiving Recipe Roundup


All the recipes we followed this year were from PaleOMG’s Thanksgiving . Thanks, Juli, all of the recipe’s were wonderful!

We made a turkey with giblet gravy and FODMAPless Sausage Stuffing and we added oysters, the turkey’s liver, some white wine. By far my favorite part of the meal!




It didn’t last long – we finished it off for breakfast!


We made the Bacon and Chive Sweet Potato Biscuits, but used Japanese sweet potatoes (the purple Ipomoea batatas) instead because their so bready already. They turned out really mushy, somewhere between bread and mashed potatoes. We just peeled, boiled, and mashed them rather than follow the strange ritual the recipe described, but maybe we should have…


We made mashed sweet potatoes and I attempted to make marshmallow cream, but that didn’t turn out so well. (It turned into the thickest jello I’ve ever seen.

The greatest success of the meal, though, was the Pumpkin Cheesecake. I didn’t dare put 3 tbsps of lemon juice and I’m so glad I didn’t cause 1 was plenty. I used maple syrup instead of honey. Maranatha No-Stir Crunchy Almond Butter tastes like Reese’s peanut butter, making the crust even more amazing.



I’ve never eaten so much food at Thanksgiving and not felt tired and woozy. I was tingly stuffed, but none of the grain-carb-induced coma. So thankful for that!

Happy Thanksgiving!

RE: The Apex of Cuisine: When Too Far Isn’t Far Enough

The Apex of Cuisine: When Too Far Isn’t Far Enough.

This post was Freshly Pressed today. Posky’s observations on America’s food love affair are hilarious, but also thought provoking. By itself, properly processed hot dogs from properly raised pigs  aren’t bad and neither is bacon, even on a sundae (be wise with the ice cream choice though). Stuffed inside a pizza though… I found the article he likely read. As usual, it laments an increase in fatty foods. But if we would drop the bread, then we could enjoy tons of greasy meat, vegetables, and cheese. And bacon sundaes, occasionally.

So, interestingly, our love of fat is fine, but the novelty of dare food might still be a little much. Replacing bread with chicken, even if itself is breaded, would be less bread and more protein so that’d be good. Baconator? Good idea. If the ingredients were all organic and fresh from the land, then this “vice” could be green-lighted. Though “fast food” restaurants with farms outback are probably too far off in the future to get your hopes up. Back to the Oreo pizza—again maybe you could freshify and realify it. The propensity to smash tons of crap together and then pile more crap on it and then try to eat it, though, is not a healthy habit. Americans are brilliant at it but we should really point our big fat-loving, all-American ingenuity in another direction.

I understand food as an experience and that something like fried frozen Coke is a one-time experience. And things like poi and 홍어 (fermented skate). A habit of one-time experiences though is self-destructive. Food as experience (existential gastronomy?) can get in the way of the practicals of obtaining food and nutrition. I haven’t checked out The Splendid Table to see if it’s really as graphic as Posky’s humorous depiction of it. I’m sure psychologists could make a case for enjoying food being good and anthropologists could probably do the same from an evolutionary perspective. You really can find tiny, appreciable details in food, even bread (if you choose to eat it). That’s just the expert effect. But if you make up stuff that isn’t there, create your own “meaning” and detail in food, if it becomes orthorexic and gets in the way of eating for survival, or if it’s wasteful or blatantly unethical food, then you’ve gotta calm down and just eat to live, and give up living to eat.