Food Rules

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!

–Annlee Ellingson

Everything but the Bird

This year Jeff and I were delighted to be invited to spend Thanksgiving with friends at their new home. I accepted on one condition: I could bring a side (or two or three). Our vegetarian host ordered a turkey and a ham. Here’s what I contributed:

In addition, the other guests brought

  • turkey gravy
  • butternut squash
  • yams
  • green beans with blue cheese and walnuts
  • fall vegetable platter
  • Thai chicken noodles
  • Thai tofu noodles
  • Thai fried rice
  • Thai ground beef
  • cranberry sauce
  • Canter’s rolls and bread
  • fruit salad
  • pumpkin pie from Apple Pan
  • apple pie from Apple Pan

Good food. Great friends. Much to be thankful for.

Mom’s Bread Stuffing


  • 15 oz. bread cubes
  • 3 c. chicken broth
  • 1/2 c. butter
  • 2 c. celery, chopped
  • 1/2 c. onion, chopped
  • 1 t. salt
  • 1/4 t. pepper
  • 3/4 t. poultry seasoning
  • 3/4 t. sage, finely chopped


Brown celery and onion in butter. Pour butter mixture and chicken broth over the bread. Add the seasonings and mix well. Bake at 350 degrees for 30-45 minutes.

Tagged: recipeRachael RayJonathan WaxmanThanksgiving

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