Let me just get this out of the way before I begin: I’m a little embarrassed by this meal. Not because it took 10 minutes to make, but because it came entirely from things that were already packaged and it tasted… well, not bad, but certainly not like I made any great effort. I bet you can’t wait to sign up, huh?
It has been over one week since I told you about the Light Wheat Bread (and just as long since we’ve been out of it, sob), a post I ended with a promise to tell you about my new favorite sandwich next. But instead I told you about Clementine Cakes and then Mushroom Bourguignon and Chouquettes and do you know what happened? Not a single person griped that they were owed a sandwich. Because really, who does that?
Everyone has a different idea of what constitutes eating “healthy” or at the very least, in a manner that diametrically opposes the Thanksgiving through New Years gluttony. Some people eschew meat, for others its just red meat, some give up cheese or bread or fat or potatoes — I mean, you name it, there’s a diet out there that promises that swearing it off is the answer to Thin Thighs in Thirty Days or You in a White Bikini in the Bahamas in 56 Days. …You know, just to throw out a totally arbitrary example.
I don’t think I need to tell you that sometimes the tastiest food is not the prettiest. Take a real close look at meat sauce, or shiny, oily cheese draped over tuna or a ground up olive paste and you’ll know why it may be tasty, but it’s not pretty. Meanwhile, I am wary of too-pretty food; perfectly smoothed fondant lids on cakes, making them look like rubber, overly glazed tartlets that look like they’re cellophaned.
You know when you see someone cooking something on television and your stomach nearly lurches into a grumble and you know instantaneously what you will have for dinner that night? Isn’t it even better when it’s healthy?
I wasn’t even going to mention this dish. I’ve got no expertise in the realm of Tex-Mex cooking and generally think it’s best left to those who know what they’re talking about. Furthermore, despite the fact that I had eggs exactly this way daily when we were at a resort in Mexico last year, I suspect this isn’t the most authentic thing out there.
I have paused before posting because I’m certain that if I tell you about yet another slaw recipe, you’re going to revolt. There’s been my favorite classic, a green onion slaw, an Indian version and then four additional ones (a blue cheese version of my favorite, a pickled slaw, a spicy radicchio slaw and a Asian-inspired napa slaw) in an NPR article. One could say I was just a little bit into coleslaw.