There are many kinds of foodies out there. There are foodies who appreciate going out to fine dining, seeing the masters at work and eating their food. There are foodies who are super conscious of what they eat and where their food comes from. There are foodies who want simple and easy and delicious. I have been wondering lately, what kind of foodie am I?
Despite the heat, I had a strong urge to do some baking. I have been trying to be more “good” when it comes to food and made this banana cream pie on a whole wheat crust. I used half a package of banana pudding and combined it with half a package of vanilla pudding and mixed it together with skim milk. You know what I found out? I would rather have no dessert than a more-healthy/lazy dessert.
I need fresh ingredients. I need REAL ingredients. If I am going to have dessert, screw the whole wheat. Ugh! What a disaster that pie crust turned out to be, so tough and horrid. It was like eating cardboard. There was nothing real in the filling, just chemical goo with a hint of memories of banana and vanilla. I would rather starve than eat a soulless and unnatural dessert.
Making puddings and custards from scratch calls for egg yolks and butter. Super high on the cholesterol and calorie count but there is no beating that true and honest flavour. I found it absolutely inspiring and amazing to learn in the movie Julie and Julia that Julia Child and her husband lived passed 90 years of age and ate like royalty on a regular basis. How absolutely liberating an idea that you can eat all that butter and thrive, thrive, thrive. I wonder just how many clafoutis and pastries they ate in their lifetime together? As my husband said to my reaction to their long life span, “A life of passion goes a long, long way.” Blessed be!
As someone always concerned about her health, years ago I spoke to my doctor about my new baking hobby. I told her I was concerned about the effects of eating homemade cookies on my health. She told me that it was food that comes in packages that will kill us. I have never forgotten those words, they really struck me to the bone. They also gave me the freedom to explore this new foodie world.
To be free in the kitchen means to let go of all fears and embrace the natural order of food. I found out that I am not interested in short cuts or holding back. I will get over my fear of calories and fat and just take smaller bites and make them count more than the calories.