Thanksgiving Aftermath

 Whoa Nellie!

The Thanksgiving holiday, observed last Thursday here in the USA, can exact a toll:

Ouch!: photo by Cliff Hutson

Between the Thanksgiving Day meal itself, and making use of any leftovers, many people have trouble following their regular food regimes.  And, at least one of us apparently paid the price. [Those are my feet in the above photo.]

Turkey & Biscuit Sandwiches: photo by Cliff Hutson

I have a particular fondness for the rolls or biscuits severed with dinner. My late wife used to make a batch just for me. Those that I don't polish off then are used to make sandwiches with the leftover turkey. On this occasion, I went with avocado - I actually prefer jellied cranberry sauce from a can.  That may sound odd to you, but I have been doing that for years and have made some converts to the cause.

Pumpkin Pie: photo by Cliff Hutson

Pumpkin pie is also a favorite. I bet that I will not get many arguments with that.

 Homemade Apple Pie: photo by Cliff Hutson

Apple pie, of course, is nothing to sneeze at. This serving was presented with a topping of Dulce de Leche ice cream.

I hope that, if Thanksgiving Day is a holiday on your calendar, it was good one. 

National Sandwich Month

 A Month of Sandwiches

Langer's #19: photo by Cliff Hutson

National Sandwich Month is observed each year in August.  It can be a good excuse to to go exploring for something new and different, or to fall back on an old favorite. And, they can be be found for breakfast, lunch, and dinner for a quick, nutritious, and tasty meal.

What is a Sandwich?

Bologna & Cheese. Sandwich: photo by Cliff Hutson

A sandwich is typically thought of as two or more slices of bread or a split roll having a filling in between. However, many are willing to broaden the definition as illustrated in this Sandwich Alignment Chart.

Wet Chile Verde Burrito: photo by Cliff Hutson

Thus one could say that a burrito is a sandwich. I tend not to agree with this. This is especially true when I think of a "wet burrito" that has to be eaten with a knife and fork. It is my opinion, though I may be wrong, that a sandwich should be handholdable. (Yes, I do know that many burritos, hot dogs, and their kin can be handheld.)

Cheeseburger in Paradise: photo by Cliff Hutson

But, Wikipedia informs us that in Britain, the British Sandwich Association defines a sandwich as "any form of bread with a filling, generally assembled cold". This definition would include wraps, but clearly exclude burgers.

Tony's Famous French Dip: photo by Cliff Hutson

Then again, I strongly consider that hot pastrami makes a wonderful sandwich. And, tonight's dinner will probably be a ham and cheese melt. So, at bottom, if you want to call your meal a sandwich I am in no position to argue. 

My Favorite Sandwich

Tuna & Avocado Sandwich: photo by Cliff Hutson

Oddly enough, when I combed through my image files I found that I do not have one of my favorite sandwich. That would be the BLT. So, above we have my second favorite - tuna. I make and/or eat these in many configurations. But, as I write this on July 31st I should get extra credit for this photo as it is National Avocado Day.

Paper Bag Day

A Celebration 

Paper Bag: photo by Cliff Hutson

Paper Bag Day (also known as World Paper Bag Day) occurs on July 12 each year to celebrate the item we use to carry our groceries, our lunches, or take away meals.

Save the Date

This week also contains le quatorze juillet or la fête nationale.

Il Tricolore

Gnocchi-Broccoli-Pomodoro

I think that it takes only a little stretch of the imagination, or would that be a willing suspension of disbelief, to see that the colors of the Italian flag, il Tricolore, reflected in this meal I recently "created".  This makes me chuckle as the dish is centered around gnocchi a potato based dumpling which originated from Italy.

A New Dish

It is something that I had never made before and was done on a whim when I decided that the Trader Joe's Outside-In Stuffed Gnocchi I was fixing needed some augmentation if I was going to have a complete meal. My first thought was broccoli, i.e., a vegetable, or green. There were also tomatoes on hand, which were not getting any younger, so in they went as well.

I really enjoy cooking, even if it’s been mostly to feed just myself for the past twelve years.  Much of the fun depends on putting together what I have in my pantry, freezer  or fridge.  This time it turned out more than OK.  It kind of reminds me of the first few weeks of Quarantine Quitchen. 

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A Diet to Stay Healthy and Happy?

What should we eat?

Healthy Salad: photo by Cliff Hutson

Many experts suggest that a Mediterranean-style diet made up of fruits, vegetables, extra-virgin olive oil, yogurt and cheese, nuts, whole grains, seafood and lean red meat, and the elimination of fried and processed foods is best for us. That diet provides the nutrition our brain needs and supports good bacteria in the gut.

Other Suggestions:

Some nutrients are particularly helpful. Here are some examples, and which foods supply them.

Vitamin B6: An ingredient needed to produce serotonin, the main neurotransmitter that regulates mood and sleep. Too little serotonin is associated with depression. We need Vitamin B6 every day from our diet.

Sources: Pistachios. Garlic. Salmon and tuna. Chicken. Spinach. Cabbage. Bananas. Sweet potatoes. Avocados. Whole grains.

DHA: The main omega-3 fat in the brain. It promotes production of brain-derived neurotrophic factor (BDNF), a hormone that protects neurons and promotes the birth of new brain cells.

Sources: Wild salmon. Oysters. Anchovies. Mackerel. Mussels.

Prebiotics: Foods that the good microbes in our gut need to stay alive.

Sources: Onions. Asparagus. Artichokes. Garlic. Bananas. Oats.

Probiotics: Live bacteria and yeasts that replenish the good bacteria in our microbiome.

Sources: Yogurt. Sauerkraut. Kefir. Kimchi or other fermented vegetables, such as turnips, cucumbers or carrots.

However, at bottom, the most important thing we can do is to focus on the overall quality of what we eat, rather than single nutrients or foods. Try to include more nutrient-dense foods such as vegetables, fruits, legumes and lean proteins. Limit foods that offer lots of calories but little nutritional value.

A Random Photograph of a Salad

Cold Rice & Avocado Salad

Cold Rice & Avocado Salad: photo by Cliff Hutson

Time for something else besides sourdough starter or banana bread.  Don't you think? 

National Shrimp Day

National Shrimp Day

Shrimp & Tricolor Pasta: photo by Cliff Hutson

May 10, among other things, is National Shrimp Day in the US of A.

Shrimp Bowl: photo by Cliff Hutson

Some say that shrimp is the most popular seafood in America; and seems to be a hit worldwide as well.

Shrimp Fried Rice: photo by Cliff Hutson

A search of "shrimp" in my food photography files seems to bear out the hypothesis that I am doing my share when it comes to consumption. I hasten to point out that I try to be judicious in my purchases. 

Southwest Asian Salad: photo by Cliff Hutson

Scallops

We are wrapping up National Seafood Month with a brief look atone  of one of my very favorites - scallops. This turns out to be most fortune on my part as they seem to be among one of the most sustainable choices.

What Are Scallops?

Scallops are a type of bivalve mollusk, meaning the interior muscle is surrounded by two shells similarly to oysters, mussels, and clams. Inside the shell, scallops have a white adductor muscle (the part we to eat)  Scallops are called “hotate” when served in sushi.

Scallops Chuka Soba: photo by Cliff Hutson

Scallop Tacos: photo by Cliff Hutson

Scallops with Pasta: photo by Cliff Hutson

Scallops and Broccoli Slaw: photo by Cliff Hutson

Scallops and Peppers: photo by Cliff Hutson

Scallops Stir-fry: photo by Cliff Hutson

Risotto alle capesante: photo by Cliff Hutson

Cooking Scallops

I find scallops easy to cook. And, as the above photographs illustrate, I have come up with more than one way to make a meal out of them. However, I can not offer any recipes as I am at a point in my life where I just throw things together. Nothing is ever written down, and what is supposed to be the same dish turns out a little different every time. But, I offer the following which seem pretty good:

Sustainable Seafood Recipe  "This recipe is "a nice combination of flavors and textures." 

GLOBAL CAT DAY & More Seafood

Global Cat Day

Cat Crossing: photo by Cliff Hutson

October 16 is Global Cat Day which recognizes the need to adopt and foster cats. There have been two official Hutson family cats - the late great Pumpkin (זצ״ל) and Mini, the patch cat. Both were rescues.

Pumpkin and Mini: photo by Cliff Hutson

My neighbor does not actually adopt feral cats, but she practices Trap-Neuter-Return which benefits both the individual cat and the environment.

Wall Cat: photo by Cliff Hutson

Global Cat Day is also known as Feral Cat Day. Either way, it is a good day to reflect on how to help our furry neighbors. 

Neighborhood Cat: photo by Cliff Hutson

Seafood

Lobster Tacos: photo by Cliff Hutson

My daughter and I met for dinner, this past Monday, at La Grande Orange Cafe in Pasadena, which led to a very fortunate National Seafood Month encounter. 

One of that night's specials was Lobster Tacos. Our server highly recommended this entree, but we were a bit leery - imagining some chopped up "lobster" in a taco shell. However, we both ordered it and were blown away by the dish. 

I guess that one could call it a deconstructed taco as what was placed before us was an actual lobster tail, with marvelous tortillas on the side. (Sadly, in my excitement, I neglected to include a tortilla in this photo.) Thus we I had to build my own tacos and enjoy one of the best meals that I ever had. 

Photography on the Web

Round round get around, I get around, yeah

It is not that I literally get around, what it is that my photography shows up in some interesting places.

Florida

I have never been to Florida, and don't imagine that I will ever visit. However, this restaurant review has piqued my curiosity. How does its dish measures up to the meal we prepared at home? As, oddly enough, they look identical.

Mac N Cheese Plate: photo by Cliff Hutson

Southern California

Southern California is my lifelong home. So I was very intrigued when I came upon an article "Here Are The 10 Dishes You Have To Eat In Southern California Before You Die".  I still need to get to Phil's BBQ and the Apple Pan, but the others are all under my belt.  

The Donut Man is illustrated with my photo of the world famous fresh strawberry donut. This is a fancier plating:

Fresh Strawberry Donut: photo by Cliff Hutson

I like to think that my photo of Langer's Original #19 Pastrami Sandwich measures up favorably to the one they used as well.

Langer's #19: photo by Cliff Hutson

Oakland Museum of California

My travels, for business and pleasure, have taken me to Oakland, however, I have never been to the Oakland Museum of California.  But, I was very pleased to see that a photograph of mine was to illustrate an article about an exhibit of the work of Charles and Ray Eames.

Eames House of Cards: photo by Cliff Hutson

I very much like the Eames's work and own several of their pieces. But, sad to say, while the actual Eames House is only about an hour and a half away I have yet to visit it. I am going to have to get around to that.

Eames Coffee Table: photo by Cliff Hutson

Long Haul Dining

I am not now, nor ever have been, a long haul trucker. There were more than a few times when my late wife and I would fantasize about getting a conventional cab Kenworth and hitting the road as a team. But, we realized that it was probably not as glamorous as it seemed and kept on doing what we doing.

However, on our road trips we liked to eat where the truckers stopped. Some say that truck drivers frequent diners where the coffee is good. Others say that they just stop where there is room to park a big rig. We, in any event, usually found the food to be to our liking.

I still do, and present some of my standard fare:

Steak and Eggs

Skillet Steak with Fried Egg: photo by Cliff Hutson

Steak and eggs, another timeless meal. Most people probably think of this dish as breakfast, but like pie, it can be eaten any time of day or night. Many a long haul has been fueled with nothing else. Except maybe grits. And, biscuits. Don't forget the biscuits

Grits

Bowl of Grits: photo by Cliff Hutson

Grits is a food made from corn, or hominy, that is ground into a coarse meal and then boiled. Said to be of Native American origin, they are now most associated with American Southern cooking. They are a great side dish at breakfast, or whenever steak and eggs are consumed. 

Biscuits

Pile of Biscuits: photo by Cliff Hutson

George Bernard Shaw supposedly said, “The United States and Great Britain are two countries separated by a common language,” even though it is not found in any of his writings. However, the word "biscuit" certainly proves this conjecture. It is used, in Great Britain  to describe what I call a cookie or cracker. While, in America, it means a soft, leavened quick bread.

Some people say that they feel uncomfortable eating in truck stops as they don't fit in. This has not been a problem for me, as long as I did not try to sit in the "Log Room" or whatever area was set aside for truckers only. 

The one point of friction I have encountered is in ordering biscuits - which I prefer over toast or muffins, or any other bread product associated with breakfast. A surprising number of roadside diners seem to only offer "Biscuits and Gravy".   So, to get biscuits with my meal I order biscuits and gravy and have them hold the gravy. I do this with a little trepidation as it reminds me of a scene in the movie "Five Easy Pieces." 

Coffee

One More Cup of Coffee: photo by Cliff Hutson

Breakfast in the morning, of course, calls for a cup of joe. Other times of the day, that can be problematic. 

The Next Move

The next move is up to you.  If you are enticed by the call of the open road, eschew the chain restaurants and try a place where you see the big rigs. By the way, it is not all breakfast, you know.

Cheeseburger in Paradise: photo by Cliff Hutson

Seafood Month Challenge

Lionfish: photo by Cliff Hutson

National Seafood Month

October is National Seafood Month, a time to highlight smart seafood choices, sustainable fisheries, and the health benefits of eating a diet rich in seafood.

Scallops and Broccoli Slaw: photo by Cliff Hutson

How to Celebrate National Seafood Month

There is more than one way to celebrate the month. The one I really like is put forth by the Monterey Bay Aquarium Seafood Watch, which helps us make better choices for healthy oceans. They have issued a challenge ( #SeafoodMonthChallenge ) to post one seafood dish each week on Facebook, Instagram or Twitter. 

I am not going to throw myself in to this, but I was challenged enough to go through my archives to find some photos that I thought were pretty good.

Shrimp Tacos: photo by Cliff Hutson

Calamari Steak and Pasta: photo by Cliff Hutson

Cod and Greek Salad: photo by Cliff Hutson 

It should be noted that I prepared all of these dishes prior to photographing them. And, I ate them soon after that.

Lionfish

I am issuing an additional challenge that people should try to eat more Lionfish. Eating an invasive animal for lunch or dinner is a great way to protect our environment. It reminds me of the the TV program, "Dexter". Which is to say, this is one of those instances where I can kill and eat something without any pangs of remorse nor guilt.

Salade méditerranéenne

Salade méditerranéenne: photo by Cliff Hutson

Avocat, laitue beurre, houmous, le flétan pané, huile d'olive et vinaigre

Michael Poland
"Eat food, not too much, mostly plants" 


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Rice and Beans

A Dish of Many Cultures

Arroz y Frijoles: photo by Cliff Hutson

Rice and beans are a popular combination in many different cultures around the world, and for good reasons. The dish is economical, low in fat, and packed with complex carbohydrates. In addition, a meal of rice and black beans (which you can see I do not use all the time) is high in protein and has at least 10 seven vitamins and minerals.

One source says that this combination, which is practically a national dish in Brazil, is nutritious and filling, and may be a key to weight loss as well. If one is to believe WebMD, it may aid in disease prevention, too.

I use brown rice instead of white rice, which is said to double the amount of magnesium, potassium and zinc, and add six times more fiber. Adding peppers adds adds a dose vitamin C.

Meatless Monday

Meatless Monday: photo by Cliff Hutson

While I will gladly eat rice and beans any day of the week, it has become my go to meal on Meatless Monday. I pretty much limit eating red meat to no more than twice a month, for reasons of health. But, I frequently eat other meats and seafood; after all, I am an omnivore. However, on Mondays I make an attempt to avoid all meat. I see this as an example of environmental vegetarianism, which could be seen as choosing what is best for the earth and my body.  Frances Moore Lappé says that this “a daily action that reminds us of our power to create a saner world.” 

Fancy Beans over Rice: photo by Cliff Hutson

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