fabrisse

Many of you may remember that I was pretty damned sick for several days in early April. We're talking ambulance and IV rehydration and days of Gatorade and crackers.

What I don't think I've shared from this is that I am as a result a piscatarian. I eat fish -- a little bit occasionally, mostly as anchovies or sardines in cooking with the occasional plate of bivalves as a treat. I can just about handle a small piece of white fish once a month.

In other words, for much of the time, I'm functionally vegetarian. Cheese is all right. Milk, buttermilk, and yogurt are great, actually. Eggs, well, right now, I'm eating them less often than fish, and I'm not eating much fish. I try a bite of meat occasionally, but my body is NOT happy with me when I do. The smell of most meats cooking turns my stomach. Poultry is a little better: the smell doesn't nauseate me. It's no better for eating though. *sigh*

This can be awkward for a cook. I'm dreading making my first chess pies of the season because I'm not certain I'll be able to eat them.

I'm teaching myself about whole grains. Pasta, as much as I love it, can get old when it's five nights a week, so I'm learning about kasha, quinoa, bulgur, and millet. (Barley, oats and I are old friends, and I always had brown rice in the cupboard even though I don't eat it much. It's a good excuse to keep wild rice -- which I love -- in the cupboard, too.)

I want to continue to do things like cook for friends when I stay at eanja's, but most of the time, it's going to be new and different cooking.

So there will be more soup recipes this winter, including one under the cut. If you're used to cooking with a hambone, smoked turkey leg, tongue, or sausage, go ahead and add it. The recipes themselves will be vegetarian or vegan.

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