I took the summer off from writing my blog, and now I believe it is time to ramp this thing back up. My writing muscles are well-rested, and I’ve had a few months to think about topics for blog entries that might be interesting for you to read. It’s good to be back. As always, I appreciate each and every person who takes the time to read and comment.
In a previous essay, “The Magic of Juicing,” I explained in great detail how I first got into juicing over a decade ago. Long story short, the first time I saw the Jack LaLanne Power Juicer infomercial, I was instantly captivated. Jack’s enthusiasm for all things juice, combined with the Home Shopping Network’s savvy marketing strategy (the countdown clock – only 10 left!), created an irresistible desire in my brain to “unlock the power of juicing,” as Jack would say.
When I was a child, I spotted a lonely box turtle crossing the road in front of my house in the heat of summer. I felt sorry for the turtle, which I named George, so I rescued him and put him in a cardboard box with lettuce, grass and a cupful of water. After a couple of days, I began to feel sorry for George once again. Captivity in a cardboard box is no life for a wild animal, even a slow-moving, stupid, reptilian wild animal. George deserved to roam wild and free. So, I came up with a plan: I would return George to nature, where he so desperately belonged, just like in those uplifting Animal Planet specials where they release the rehabilitated eagle or the orphaned grey wolf. But where?
If I tell you that good eating habits help us live longer, healthier lives, then your first reaction will probably be, “tell me something I don’t know.” We all understand the correlation between the quality and quantity of food consumption and health, but it’s one thing to acknowledge a truth intellectually, and quite another thing to take a truth to heart and apply it in practical ways.
It’s been a busy several weeks, but I’m glad to be back to blogging. Consider this post “part two” of my previous essay, “Potatoes are Not Terrible,” but this time with an emphasis on the wonderfully tasty and healthful sweet potato. I have been eating quite a lot of sweet potatoes lately, so this seems like a good topic to explore.
I would never purport to tell you how to make the “perfect” omelet, because there are too many kinds of omelets that are good, and multiple ways to make them all. In any omelet, the star of the show is the egg, obviously, but once you get beyond the main ingredient, the myriad of toppings, ingredients and methods make it darn near impossible to pinpoint omelet perfection. The point of this essay is to instruct you how to make a basic omelet that is not terrible. Once you master the fundamentals, then you will have the freedom to build, adding additional layers of flavor and texture.
Whew! I did not poison myself, and the turkey was good. In preparation for the official Thanksgiving Day Turkey, I roasted a practice turkey, which I named Test Subject # 1 (AKA Steve). I have never roasted a turkey, so the practice turkey was necessary for primarily two reasons: (1) to ensure that the official Thanksgiving Day Turkey is flavorful and delicious and (2) to make certain that I don’t poison my family with salmonella. Here’s how it turned out.