When baking, follow directions.
When cooking, go by your own taste.
~ Laiko Bahrs
Saturday presented an interesting challenge to my new macro cooking. I hosted a dinner for about ten friends and since it was St. Joseph's feast day ~ a solemn feast day ~ there was an abundance of good Virginia wine, rich food and gourmet ice cream for dessert. One of the great foundations of macrobiotics is balance and moderation, so I used that as an excuse to treat my guests [and myself, hee!] to scallops sauteed in butter and garlic and served on beds of fresh made spinach and basil pesto, chicken breasts stuffed with crabmeat, green onions and garlic and baked in white wine and butter, creamy mash potatoes and steamed asparagus.
There was not a speck of brown rice to be found on the table and that made me sad actually. I missed its nutty, chewy comfort. I did partake of the chicken and scallops, but kept to my fast from the potatoes [which in addition to being a deadly nightshade, also had heavy cream] and of course, the ice cream. When I first gave up dairy, it was a real sacrifice. But now that I am healthier without it, I only get a twinge of dairy-envy once in a blue moon. Goat cheese ice cream with cognac figs is one of those times when I curse the gods of lactose intolerance. Sigh.
This morning I sauteed some mushrooms, garlic, leftover asparagus and onion and added some brown rice. It was good to be back to center.
Now off to get a good night's sleep!
Oremus pro invicem,