December 4, 2023

Healthy Breakfast

I really like this Healthy Breakfast

Food is for eating, not to behold

Every time someone posts a home-cooked meal photograph on social media, my self-esteem plunges. By now, it’s so far below sea level I’d need a dragline to extract it.

I say this even though I’m not a bad cook. I’m not even a cook.

What I am is a person who can combine vegetables, a protein or two and a starch into something that can be sprinkled with cheese and served from a casserole dish, a low-sided frying pan or a pasta pot. It usually tastes pretty good and looks colorful, depending on the number of vegetables I throw in.

Margo Bartlett

Throwing vegetables into dishes is my specialty. I say this modestly. If I ever write a cookbook, I’d name it “Throwing In Vegetables” because that’s the motif running through every meal I make: Add as many vegetables as are available in the refrigerator and then toss in a few more from the freezer. My 16-vegetable soup might hold the record, but I wouldn’t swear to it. Some rice dishes I’ve made also are in contention.