Recently, I moved into a new place and share the kitchen with a roomate. Turns out, my roommate prefers an odorless kitchen. It's quite different than what I am used to, and it's been interesting as we both try to find neutral ground. (I back off on the spices, every window in the house is open, etc.) But I have been thinking. Steaming is an excellent way to cook and one ends up smelling the vegetable versus the oil used to saute the veggie. Cold salads with diced veggies are excellent in the summertime, and I can literally sprinkle the spices on top of the salad.

Yes, it's definately going to be an adjustment. Previously, I had loved to cover the bottom of my pan with olive oil. Funnier still, is the fact that I cannot smell anything. Yesterday, I boiled brown rice, sauted onions, aduki beans, garlic, and salt. Later I mixed it all together and added red eyed salmon, mustard, and Tamari sauce. It took all of my roommates will power not to leave the room.

I could smell the salmon, but not anything else. Later that night, I threw together some salmon, compliant mayonaise, and spread it on an Ezekiel Pita pocket. No problem ! Basically my roommate eats a lot of browns and reds, while I eat all colors of the rainbow - in oil!

I got away with sugar snap peas, garlic, oil and eggs this morning. Hooray! One veggie serving in right away! I have already consumed all of my fruit for the day, but could probably get away with one more due to my excersise level.

Anyway, I have decided to purchase the smallest subscription to the genotype diet, just to make my life a little easier for awhile. I just don't have time right now to rewrite my Master Cookbook. It's still a goal - but a future goal. Goodness, my stomach is so full! It's power nap time