Sunday, October 25, 2009

Good Thing Friday: The waiting is the hardest part.

OK, this is an excuse of a title. BUT. I have been contemplating it since Friday, and I put it into action today. Hence, it was Good Thing Friday to follow the advice and it just took 'til Sunday to put into action.

The advice? From Michael Pollan's readers on the New York Times... he asked what food rules to live by, and published twenty of them. Two are really, really good ones that are burned into my brain:

1. If you aren't hungry enough to eat an apple, you're not really hungry.

2. If you want to eat it, make it yourself. (See: fried chicken, grind your own beef and make hamburgers, gravy, mashed potatoes, french fries or potato chips, white bread, cookies, ice cream... heck... we could throw mayo, butter and wine on that list too.)

So in the spirit of rule #2, I made egg rolls! Exhibit A:

John ground the pork for me, and diced the bell peppers and carrots. I sauteed it all with cabbage, ginger, soy sauce, garlic (yes, John pressed it and Dancing Roots Farm grew it out in Troutdale), and something called "fire oil". I did not make the wrappers but I stuffed them, fried 'em in olive oil and holy moley! Success! Delicious success! I would even call it major success but then we have Exhibit B:

Smeared with Neosporin - or the generic equivalent - we have the marks of an over-zealous fry cook. Hey! I was listening to my Sunday-blues-beating radio show "The Splendid Table"! The inimitable Lynn Rosetto-Casper was interviewing PDX's own Andy Ricker! The owner of Pok Pok! I couldn't help it. Splashes occurred.

The egg rolls were good medicine, though. Maybe good enough for Chef Bill?! We'll see. Incidentally, Chef Bill is whose ice pack gel thingy I still have... and am putting to good use.


  1. That sounds yummy.

    A blogger I read sometimes ( is trying to live for a year based off Pollan's idea--they can eat anything they want, but they have to cook it themselves. They're not buying anything at the grocery store that contains more than one ingredient. I don't think I could commit to that myself, but it's an interesting idea.