We will have an exceptionally short column on foodery and cookery this morning – since I haven’t gotten anything from readers this week.
This being “Planting Day” – with the new Moon this morning – we will be outside doing the “gardening thing” as soon as the morning dishes are cleared and thrown in the magic cleaning box…,
Our meals around here have been simple this week – nothing unusual: Too busy to bake bread, too busy for recipe exploring. And, frankly, there is something to be said for convenience foods.
Last night was prepackaged Beef Lo Mein, along with chicken spring rolls, and a slice of Sarah Lee cheesecake. But that gets mem to the first point…
Gout and Sweets
That cheesecake did remind me of one critical thing to pass on to fellow gout sufferers. Sweets and a tendency toward gout seem to go hand-in-hand around here. Particularly when dairy is involved.
So, there I was…delish din-din and head to bed.
Until 11:45 PM when I was rousted by a screaming over-acid stomach. As I started to move, the left knee sent a message “upstairs.” “Hey! What-choo doing down there?”
Oh-oh – first twinge of gout.
So up out of bed. Into the kitchen – where a half teaspoon of baking soda in a half cup of water went to work on the direct stomach acid issue. And the colchrys/ colchicine pill (all knock-offs on a 2,000 year old flower that does the same thing) went down the hatch.
When the alarm went off this morning, the knee was back to pain-free. Whew! Close call!
Other than there are videos and “books” on the Internet which (for $29-$39 bucks) will tell you to take baking soda water to blast your body chemistry back into something less acidic.
What these “courses” usually don’t tell you are the two facts of such interventions that make medical sense.
- First: Baking Soda is sodium bicarbonate. Which – in case you don’t have high blood pressure already – can increase your first (systolic) BP number. So, if you’re going to use this approach, remember the body has a balanced system of cations and anions. If you’re going to use this approach to gout/over-acid then for God’s sake, talk to your doctor and get your blood chemistry checked. Sodium, potassium, calcium, and magnesium need to be maintained in some semblance of order. Since your annual doc-check usually includes questions like “Do you feel safe at home?” An answer like “Sure, but not when I eat sweets at bedtime and get over-acid – which can lead to reflux – so talk to me about this?” Your doc may simply say ‘Don’t eat sweets…are you usually this stupid?”
- Second: No, you are not. You know from the research that you can add a few IQ points by driving the blood uric acid levels a bit. Which is why the Dutch Masters (no, not the cigars!) were painted with a foot up (pain, gout, common in northern Europeans, good for brain, no bonus college admission preference, though).
The Sat Gourmet is thus not going long (or deep) this morning.
Transition to Summer Eats
We’re still researching our Summer Beer for this year (might as well join them Masters, huh?): An assortment of testing sessions looms. But, isn’t there a Federal law against drinking beer when ambient temps are under 80?
We are supposed to be in that range today at planting time. On the other hand, big doings in Colorado and Wyoming where a “historic almost-Spring storm” is due shortly. No beer for you.
Eat in Winter
With the beginning of daylight savings time tomorrow, we may simply end the SatGourmet columns.
Our life will have even less time to devote to cookery. This is the seasonal start of a low-calorie alternative called yardery.
Only some of the food will come from such efforts. But, listening to what people are calling in to Saturday morning radio shows about, seems like gardens and yards are coming back into seasonal focus.
Not too much point in firing off the oven (unless it’s the outside pizza oven) when temps creep over 80.
Let’s Put This To a Vote
All those bored with cooking and eating – more interested in outdoor construction projects and the like – raise your mouse.
Those interested in focusing on food, well, not only raise your mouse, but also thanks to Looking Outside the Box and others who did take the time to contribute to our wintertime adipose which now needs to be sweated-off.
I’d say “Write when you get rich” – but serially – let me know whether this offbeat cooking deal has run its course? And whether we should make the Sunday columns the weekend’s sole reprieve from global madness – focusing on Making, Yarding, and Shop Projects?
I could use a little more time – work gets done slower at 72, dammit – cooking is easy to write about. But yarding, Making, and Shop work take actual time. I thought about the ultimate – and as yet, unsolved – two kitchen books that I’d like to write:
- “Every Secret to tender meats and main dishes.”
- “How to get everything in the Dishwasher.”
Vote when you get rich,