Now with 10% less sodium.
• So Crabby, now that you’re a mushroom identification expert (having been on one mushroom foraging expedition), what can you tell me about this enormous specimen I found on my lawn? Delicious sautéd in butter or deathly toxic? A little moot now, since the lawn cutting dude was here today while I was out.
• I just watered your potatoes, which pretty much guarantees we’ll be getting a torrential downpour tonight. As you can see, they’re blooming. Should I be nipping these in the bud (as it were), the way you’d pinch the blossoms off herbs so that energy isn’t diverted from the edible parts into producing flowers? There’s so much I don’t know about gardening (though I do know not to water in the heat of the day).
• One reason (among many) that I don’t want to be a contestant on Hell’s Kitchen is because Gordon Ramsay would constantly be yelling “You didn’t season this!!! Donkey!!!” at me. That’s because I seldom salt food when I’m cooking.* It’s how I grew up – my mom didn’t salt her food either (because of blood pressure issues) and so my palate is probably a little skewed compared to most people. I mention this because I heard on the radio today (and is anyone really surprised?) that most Canadians eat too much salt. I can’t really be smug about this, though. I’m probably getting more than I need from salty foods such as cheese, olives, pickles and so on, and of course from eating out.
*I do tend to use a lot of freshly ground pepper though – maybe too much (he’d yell at me for that too)
-Posted by Jean Poutine