Tuesday, December 27, 2005

Natural Food Diet Tip...

So, for lunch today it was some crackers and cheese ball. Take a minute to look at a cheese ball. This particular one is a mixture of, I think, three cheeses—cheddar, jack and something else I cannot identify. You take spoiled milk products and roll it all together in a ball. When the goo sets, it gets rolled in shaved nuts or something of the sort. When the time arrives to eat, the lump gets set on the table next to crackers and such with a sharp utensil stuck in it. A group of revelers gathers around and mmms and ahhs as they slather it on the crackers and chow down. What I find so strange is that if any one of the people found spoiled milk in the fridge, they would toss it out or feed it to the pigs, if they have any. (The pig thing is a whole ‘nuther story!) Yet the fact that it is left far longer than simple spoiled milk and then rolled in stuff, makes it a treat. I really don’t get it, but I love a good cheese ball, actually cheese in any form is delicious.
In writing this I may have found a great diet tip for the new year. Say that I think about my food in its natural form. Growing up we raised chickens for both eggs and the meat. Eggs aren't so bad. The shell doesn't get eaten after all. But there was a reason mom didn't make fried chicken for a couple of weeks after the killing time. Now, beef liver is even worse to think about. It’s an organ that aids in digestion and removes waste products and worn-out cells from the blood. Ewww! How about…
You know, I think I'll go have another orange, before I do anymore thinking about this. However, the diet angle might just work...

8 comments:

Gayle said...

ROTFALMAO! What a wonderful and inquisitive mind you have! :)

My grandmother used to walk out the back door, call: "Here, chick, chick, chick!" Then she would reach down, grab a chicken and with a flick of the wrist, the chicken's neck was broken. She could pluck, clean and fry up a chicken in no time at all. So, as a kid I had to watch those chicken pieces jump around in the pan while they were frying because the nerves weren't even dead yet!

The chickens never did catch on. They always ran up to her, evidently happy to be the next meal!

Couldn't eat chicken for the longest time!

Assorted Babble by Suzie said...

That goo sounds good to me. (smiling) but your right...I can't even smell bad milk w/out getting sick...ewwww! Now eggs...I love them...everyday I have them. (yummy) Living on a farm as a youth...we loved our farm fresh eggs. Never liked liver, but over the years I have tackled foods that I never liked...beets, liver...well that is all I can think of oh yeah spinach. Now I like them all. Liver still has to be in small doses...love pate' or chix livers in tons of hot sauce. Fruit..not to wild about.

Enjoy your thinking!! (smiling) Hope you and your family had a very Merry Christmas. Wishing you all a Happy Healthy New Year.

Nettie said...

Mmmm, how appealing.

Gayle said...

Suzie, have you tried liver this way:

Chop up a large onion and saute until soft in olive oil. Remove onion when done.

Rinse calf liver (calf liver is best) in ice-water. Cover liver with a mixture of flour seasoned with pepper, garlic salt and paprika. Fry liver on high heat in the olive oil you used to fry onions in. Cover cooked liver with onions and serve.

But in the meantime cook up a batch of mashed potatoes. When the liver and onions are done, make gravy from the drippings.

Delicious! Yummmm!

jgf said...

It sounds really good to me as long as you leave the onions off the final plating!

Mark said...

When I was in first grade, our first grade class made cheese. It is the only memory I have of first grade, but I seem to remember that we had to stir it or churn it or something before it turned into cheese.

Or maybe we made butter.

Wait.

That's it! We made butter.

Nevermind.

Mark said...

There is absolutely nothing one can do that would make liver taste good.

By the way, catfish love chicken liver. They also love mud.

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