Phooey on the Food Network! Yesterday, I posted an ancient recipe that we ate when the kids were little. #2 son mentioned that a lot of people knew about this recipe, at least in the Midwest. So I googled it. Up sprange the ur- Sour Cream Noodle Bake, and below the original was something so disgusting that I almost barfed.
It was the "noodle bake" casserole made nutrionally correct. With turkey and non-fat everything. It must have turned out so tasteless that they had to add A Whole Head of Garlic to make it palatable enough even for the nutrionalal Nazis. Jeez! The only thing worse would have been Tofurky. Double yuk!
Now, let's think about this. A pound (16 oz.) of lean ground beef divied into 6 servings is what??? Less than 3 oz. per serving. A cup of sour cream (light if you like) divided by six is a couple tablespoons. Folks, we are not talking bacon cheeseburgers here.
The latest weirdness I saw was a cake made with olive oil. Maybe it's good, maybe not, but I sure as hell wouldn't bake it until I had tasted it.
Literary update: ho hum. I wrote about a page the last two days. Can't get enthused. Something must be wrong with the plot. No wonder I'm in a bad mood.
The young bull and the shy cow (possibly a young steer) lock horns over the vegetable scraps. This year's baby is growing tiny horns. Thisbe, the fraidy cat watches a swarm of chicadees, nuthatches and titmice from the living room window. The daffodils at the entrance to the neighborhood are up with big buds. Ah spring. Eat something good.
Tomorrow a vegetarian pasta with asparagus recipe. Seasonal and of course, nutrionally incorrect, but oh so good. Next week a Mediterranean cake (no olive oil) that I am working up my courage to try. When you see the recipe, you'll know why. Onion soup this weekend with real Emmental cheese. And I just gotta get going on Festival Madness. Yes.
Grapeshot
Friday, March 24, 2006
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Hi, don't knock Olive Oil cake - it's basically Italian pound cake made with oil instead of butter, and it's a lovely simple dessert. Deborah Madison's "Vegetarian Cooking for Everyone" has a wonderful recipe for it, plus I've seen several online. I made it last weekend, my family (3 kids) ate it w/ mixed fresh berries the first night & with strawberry ice cream the next night - none left. By the way, I made it with regular, not extra virgin, olive oil - that way it doesn't have quite as much of an olive oil taste.
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