Food: The subject is near and dear to my heart… I look like I have never missed a meal in my life and may have eaten some other folk’s meals, as well.
But, I was reminded of vegetable soup again when my buddy Gaye put up the recipe for “Miracle Soup” this week. (*Article is over here: Lose Weight and Feel Great with Cabbage Soup & a Healthy Diet.)
Gaye’s “Miracle Soup” is slightly different than mine. Since my family has been making vegetable/meatball soup for centuries, a few tweaks on her recipe and you have the soup that has fed the Jensen side of the family as far back as can be remembered….
Our family didn’t put a green pepper in. We didn’t do that because some members of the family tended to get an over-acid stomach from green peppers…so that was left out.
Then there’s the matter of garlic. As you know, one of the secrets to “Happy wife, happy Life” is remembering matching food means matching breath.
When I make up a huge pot of vegetable soup, that’s basically all I eat for three or four days. Breakfast, lunch, and dinner.
The miracle part is that I don’t put on weight.
You see, I put in meatballs.
Just get the leanest ground meat you can and mix it up like you were going to make meatballs. A little binder is needed. I have used cornmeal (so-so), flour (meh), and here lately I’ve been using oatmeal which isn’t as bad as you’d think.
I have tried the Red (or was it Bob’s?) Mill oat flour, but that isn’t the same. That tasted more like the filler they used in the ground beef “hamburgers” in school lunch programs back before hamburgers were more meat than extended.
Three other ingredients in the meatballs: A whipped egg seems to work (mixed into the meatball mixing) along with a shake or two of Worcestershire sauce.
So far, it sounds like with these modest additions and tweaks, I ought to lose some weight.
But, Now Comes the Fried Cheese Sandwich
With something as simple as a fried cheese sandwich, you’d think that there would be some universal agreement on the basics. You know, like “Here’s what’s in a FCS…”
There are, after all, only two ingredients. Yet, here we go: Some people like a fried cheese on rye. I like a fried cheese on thick-sliced French. Or, since there’s not a good bakery close, I just use the Sunbeam jumbo Texas Toast which is almost an inch thick per slice. We don’t do WonderWimp.
Elaine and I have our differences on cheese.
Cheese is very bad for you. Clogs arteries, makes my doctor cranky, but there’s not a real clear link between dietary fat and cholesterol levels…or, at least there’s some discussion of the point.
Which is why we’re still doing the fried cheese sandwiches. Elaine’s partial to Tillamook Cheddars (yellow or light). I’m more the stringy cheese sort which means provolone or mozzarella.
After a half-dozen meals of “soup and sandwich” I notice that friend cheese is getting boring so I might change up to a cheese quesadilla. No need for stringy cheese here: I load up the tortillas with a 4 or 5-cheese “Mexican blend.” Elaine’s off doing the artisan cheeses on hers.
As the healthy soup begins to run down, the creative juices start flowing in sandwich-making.
By the end of the huge pot of soup, the liquid is more like an appetizer to an industrial-strength sandwich. We’re talking three slices of bread, sliced ham, sliced turkey, sliced provolone, dipped in an egg batter and pan-fried.
Websites like Macheesmo seem to believe that Gouda (a Dutch cheese) and mayo are somehow involved. But don’t get suckered into that.
You just want a ham, turkey, and cheese sandwich on the inside with the outside being more like French toast.
With the passing of the full moon, eclipse, and all that, we’re reminded that the end of winter is coming sooner than later.
When we click back into warmer weather the menu change begins.
The BBQ will again be the center of cooking: Whatever the meat is, a salad, and a couple of times a week a potato. All this grand, glorious, and HOT comfort food will get shoved back into the recipe list until next year.
The Litmus Test
I picked up a roll of ANZESER pH Indicator Litmus Test Paper Strip Roll, 0 – 14 For Water Urine And Saliva – 5 Meters a couple of weeks back and I’ve been happily peeing on it ever since.
Been a fair amount of “stuff” on the web I’ve been reading about how you don’t want your body to be overly acidic.
An article in Cure Today back in 2015 put it this way:
“Cancer cells thrive in acidity (low pH), but not in alkalinity (high pH), so a diet high in alkaline foods like fruits and vegetables that also limits acidic foods, such as those from animal products, will raise blood pH levels and create an environment in the body that discourages cancer growth.”
There’s also an article on the Holistic Pharmacist website at this line where they discuss the idea that highly acidic people are more likely to catchg colds and flu.
Since the flu going around this year is killing people, seemed to me to be a useful PROCESS to:
- Figure out my earlier pH readings (acidic, but I was feeling great!)
- Lower those to slightly basic/alkaline with more veggies and drinking a LOT more water.
- Also been taking both Turmeric as well as Optimized Saffron..which has helped the pH.
Of course, chemical prophylaxis is not enough. So, when Elaine and I did some shopping Wednesday in town, we seriously got after the cart with alcohol wipes and we scrubbed when we got home. No point taking chances.
I’ve got plans to do some personal testing next time I feel a cold coming on. *(neither of us has had one in years)
That’s because while conventional medical wisdom is that zinc is useful to fight off colds and such, I also found in my research (places like here) that zinc is strongly alkaline.
Which really gets down to the personal research question: When the med school people talk about the good zinc does for colds and such, how sure are they that it’s the zinc?
Because it occurs to me that maybe it’s just the strong alkaline operation of zinc. And in which case, I could pop a couple of Tums and…well, you see the question.
This isn’t medical advice, but I do confess to asking questions without a license!
Write when you get rich,