Foodie

Sometimes, something just predisposes us to enjoy a food.

Cooking has been pretty much out of my vocabulary for quite a while.

My favorite “meals” lately have involved some measure of yogurt, usually with nuts, fruit, and granola.

(No hot food, so maybe that was what  predisposed me.)

I mix a breakfast cereal mush for Burt that is designed to offer fiber and protein. It is also caloric. It tastes sweet and fortifying. It is also delicious; I mean to say this objectively, as even he likes it.

Getting him to eat has been a challenge, not constantly as it once was. Pureeing seems to be making the difference.

Tonight, I pureed red skin potato in milk with several pats of (real) butter. Then I added cooked baby carrots and hit the button some more.

The result was a silky soupy pale orange ersatz Velouté. The flavor, texture, and “mouthfeel” felt so sensuous.  I was reminded of our weekly lunches at JeanGeorges back in our day.

I am bragging, but this dish was perfect for today. I also had a yen for sunny eggs; I dipped them with a fresh slice of whole wheat bread.