Food rules daily life. I spend a quarter of my waking life—or more—dealing with it: planning it, shopping for it, eating it, cleaning up after it.
Food Rules is also the title of Michael Pollan's pocket guide to eating. In it, sixty-four “personal policies” guide one’s food choices around a central tenet: “Eat food. Mostly plants. Not too much.” I’ll be using this handbook as an initial foundation for this blog, adopting one rule per week to incorporate into my daily life.
Finally, food rules. That is, I like food, so let’s eat!
I first made this recipe for Jiro Dreams of Chili’s (in which friends get together to watch documentaries and eat Triple Dipper-inspired snacks—duh) on Wednesday night. The recipe calls for a three-pound pork shoulder, but the smallest cut of meat Ralph’s had was nine pounds. I roasted it longer (six hours) and at a higher temp (325), and it turned out perfectly. But that was five days ago, and we’re still swimming in pork despite serving it at our Justified mini-marathon on Friday and for brunch this morning.
With Trader Joe’s Italian-style meatballs
This week’s treat: Rocky Road Bark
This week’s treat: Orange-Cream Cookies, sans icing
This week’s treat: Mexican Brownies
Except I forgot the blue cheese! Will have to break it out for leftovers.
Served over rice, with cornbread