Archives for: June 2005, 11
It seems as if everyone's schedule has been different this week. The nights when we were all home together, we were watching a movie or a basketball game. Tonight, however, we had a relaxed meal, with all of us around the kitchen table.
The food was simple: cod seasoned with Cajun salt, rice pilaf, Kohl slaw, Italian zucchini, and spelt-rye bread.
The zucchini was a spur of the moment concoction. It had its roots in my quest to prepare food so that it tastes good to my husband. I put a little more than a Tablespoon of butter in a skillet and made it into ghee. I added a little water, sliced zucchini, Â¼ - Â½ tsp garlic powder and several generous shakes of Italian seasoning (a blend of marjoram, thyme, rosemary, sate, oregano and basil). I covered the skillet and let it cook until the zucchini was just starting to get soft.
My daughter doesn't eat cooked vegetables, so she didn't try it. The rest of us - including my husband - thought it was very tasty. I am encouraged that if I get the right amount of seasoning he does enjoy food that is good for him.
Brigit's recent posts on the Forum reminded me a lot of my husband. They are both As. They both feel better when they follow the Blood Type Diet, but they quickly tire of the same foods over and over. Beneficial food that they enjoyed a year ago, suddenly tastes flat and boring. They both express similar discouragement and frustration.
I rotate my husband's food a lot more than I do my own. And I'm learning that I must increase the amount of seasoning in order for food to taste good to him. I let a few more avoids slip into his diet. Since he has willingly given up fried potatoes and red meat, I am willing to let him enjoy an occasional tomato or green pepper.