Moldy Bread

My bread was moldy this morning, and that's a good thing. These days, about the only bread I eat is home-made in the bread machine. Nothing fancy, just basic 100 percent whole wheat bread. This time of the year, when it's cool in the house, I just keep it in a plastic bag on the kitchen counter. This morning, when I took out the last bit of a loaf I made nearly a week ago I noticed spots of mold growing on it. On the one hand, I didn't like wasting food, but other other, it was good to see that mold would eat my bread.

As Michael Pollan says, if food is so devoid of nutrients and so full of preservatives that it won't rot, it's not good for people, either. So, I'm happy to share a little bread with my fungal friends. But then again, maybe I'll just eat my next loaf a little faster.

Back to the Future Again

A few months ago I bought a 12" cast iron skillet. I've been cooking more lately inspired by Michael Pollan's In Defense of Food and Mark Bittman's Food Matters. I've been trying to get back to basics, using whole foods in simple recipes. It seems appropriate to take the same approach to cookware.

I also suffer from increasing distrust of corporations and the things they tell us. I've been feeling a nagging unease while wondering what chemicals might be leaching into my food from now-ubiquitous non-stick cookware coatings. Sure, I've been frying all kinds of stuff at high temperatures on these miracle coatings for years, and it's no doubt too late to worry about it now, but what the heck.

After searching around the web, I settled on a skillet and matching lid from a major outdoor sporting goods supplier. I liked the idea that it was pre-seasoned and made in the USA.

So far, I'm very pleased with my frying pan. I use it to saute big batches of vegetables and then add heaps of beans, rice and curry powder. It's great for baking whole-wheat flatbread that quickly becomes a pizza when topped with tomato sauce and mozzarella. It bakes a wonderful corn bread and fries fresh, local eggs. It's so big, that one session in the kitchen yields enough for several meals. Many of the things I put together taste even better a day or two later.

It's about as easy to clean as any pan with a high tech coating. I simply rinse it with hot water while scouring with a copper pad. I dry it on the stove for a minute and then coat it with a little grapeseed oil to keep it seasoned. My mother would have used bacon fat, but, well, we don't have any of that around these days.

Simply Amazing

I've been thinking about food a lot lately.

A few months ago, I read Michael Pollan's In Defense of Food. Now I'm reading Food Matters by Mark Bittman. (Not to be confused with Mark Bittner, the Telegraph Hill parrot guy.) Both are well worth the time and can be eye-opening.

I've been doing a pretty good job of sticking to a New Years resolution of eating more mindfully. I'm trying to eat mostly food I've prepared from something close to scratch so I know what's going into it. I stole my son's new bread machine (Don't worry, Dave, I'll get you another one once you have a real place to live.), and have been making some pretty good whole-grain breads. I try to bear in mind how little food one really needs to stay healthy and active; it's obviously a heck of a lot less than most of us have been eating lately. I try to avoid the industrial, corporate, packaged food-like products that passes for food these days.

I'm not on a diet. I have a new diet. I like to think this is permanent. (Hey, I can dream.) I did something like this a few years ago, so I know it's good. It takes discipline - something that is often in short supply around here - and I'm hopeful that my resolve will be stronger this time.

I think the thing that helped get me started again this time is the story of Scott Cutshall. I won't tell the whole story because he has his own blog: Large Fella on a Bike. He has a bit of an edge, and it's a bit hard to find the meat of his story his vast blog, but it's worth looking for because this guy went from 501 pounds to under 180 in just over three years by totally changing his eating habits and riding his bikes.

In this post, Scott has a YouTube video of his transformation. Check it out. It's a simply amazing example of what the human spirit can accomplish.