It seems that both being busy and lazy have lead to our family's eating to stray from the straight and narrow.  The sweets and snacks from places other than nature have started to fill our shelves, and it is time for this to end.

    The Prince, Princess and I are doing a cleanse of sorts, nothing drastic, just eating with more awareness as to what and how much.  No more treats, or rewards paid in candy.

    The thing is, in case you haven't figured it out, is that I tend to be a bit overly obsessed with food... all kinds of food.  I will sit and read cookbooks for hours on end just enjoying the possibilities and flavors in my imagination if nothing else.

    So, since I am in the land of low-carbs this week, I figured who knows how to make a veggie better than my old friend Julia.... I haven't associated with her much in the past 5 years, and decided that I really needed to revisit her.

    Many people, I believe, are intimidated by her and her books, but they actually teach you how to cook, and to cook well.  They are not glossy books on the 'art' of cooking, but the actual 'science' behind it that will give you results.

     The funny thing is that after reading my copy of Julia and Jacques I saw some amazing similarities between this style and what is discussed in Nourishing Traditions.  Many of the same things are emphasized.  The message is cooking in a whole foods setting, avoiding the preservatives and artificial things that cheapen food and take away its value.  They both encourage full-fat protein, good olive oil and butter, with vegetables.  The main differences I can see are that  Julia Child doesn't do the whole wheat thing, but then if I'm going to have puff pastry I think I, too, would prefer the white flour and sugar versions.

     Lunch today... from the garden: tomatoes, zucchini, eggplant in the vegetable gratin along with a side salad....