Portion Size Me by Marshall Reid

Author:Marshall Reid
Language: eng
Format: epub
Publisher: Sourcebooks
Published: 2012-06-11T00:00:00+00:00

Day #30

Marshall

A lot of different foreign cultures don’t have as many restaurants as the United States has, and their families eat together more too. Look at the samurai. They are probably the most honorable of people I have read about. I use this idea because the Japanese government was trying to get rid of the samurai, who would not use guns; the samurai thought you were being a coward by fighting your enemy from far away. Good food is like the samurai. It honors the body. The gun is like fast food. It dishonors the body. It is all about honor for your mind and body—that is what the samurai felt.

Alex

Eating together is a social event, but we often seem too exhausted to be social with our loved ones at the end of the day. Our meals become less wholesome when we eat separately in front of a TV screen, computer monitor, or even a cell phone. We seem to need a quick fix of some type of cheap entertainment rather than thoughtful and active engagement with our loved ones. Taking the time to share in the ritual of eating and talking with each person about what is going on in his or her life is a lot more than a way to “catch up on the news.” It is also a time to share opinions, teach your children how to communicate, teach them how to listen, and show them that they can be heard and have their own voices.

Paella

• 2 pounds skinless chicken pieces (This can be boneless, skinless chicken breasts that you cut into small chunks, or you can boil two whole chickens and debone them for the meat. The latter is less expensive but more time consuming.)

• Splash of olive oil

• Dash of salt and pepper

• 2 cups chicken broth

• 1 cup whole-grain rice, uncooked

• 1 onion, cut into wedges

• 2 or 3 celery stalks, chopped

• 1 small jar pimientos

• Lots of garlic, minced

• ½ teaspoon oregano

• 1/8 teaspoon saffron (This spice is fairly expensive and does add a unique flavor, however the dish is great without it as well.)

• 1 can nonmarinated artichoke hearts, diced

• 1 small bag frozen, cooked shelled shrimp

In a very large skillet with a cover, cook the chicken in oil with salt and pepper over medium heat until brown, about 10 minutes.

Add the broth, rice, onion, celery, pimiento, garlic, oregano, and saffron. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes.

Add the artichoke hearts and shrimp and cook for another 5 minutes. Serve.

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