tend to not use recipes when I make things like smoothies or marinades. I might use a recipe as a guide, but more often than not, I just don't bother. Instead, I use a formula... really it's almost more of a rhyme or mnemonic. Breaking the finished product down into it's basic elements makes for a super-flexible and creative approach. As a result, my smoothies and marinades all tend to be of the "everything-but-the-kitchen sink" variety: always tasty, occasionally spectacular. If I hit on a particular combination that knocks it out of the park... I write it down in a messy notebook (or on this blog) for the next time. Here's my approach to smoothie making...
Thursday, June 28, 2012
Wednesday, June 6, 2012
The "eating like a bird" reference perhaps then had to do with how I ate, not how much. As a child, I used to pick (peck?) at my food. Maybe that's where the similarity with bird-like table manners comes into play. I also ate really slowly. Birds are not exactly known for eating slowly though, come to think of it. Constantly, sometimes messily, noisily and amusingly... sure, but never slowly. So perhaps I never actually "ate like a bird" at all.
Of course, there's another way to eat like a bird, and that's to eat what birds eat. The other day I made some Millet Muffins, tossing a big handful of blueberries in the batter at the last minute. The first time I'd made these, my Hubby said, "Millet? Isn't that bird seed?". Well, it is... and it isn't. You'll want to buy your own millet from the baking/grains aisle (and not from the pet store), but it is essentially the same grain. When added to baked goods, millet brings a lovely bit of texture, pop, and crunch to the finished treat.