Tag Archives: peanuts

An Ode to Fat: Vegetarian and Beyond

Gentle Readers, it is not a well-kept secret that The Practical Cook is overly fond of food. As such, I’m naturally skeptical of any kind of diet craze. At a basic level, I don’t want to give up any category of food. Full respect for people who have found they live better by doing so and maintaining it.

Beef Filet Charring in Bacon Fat

Beef Filet Charring in Bacon Fat

But don’t look for me to go all Paleo or heaven forbid, no-fat. So while I do not judge, I will tell you this: even as a youngster during the height of the “Snackwell” craze, I thought that was crazy. How can foodless foods be satisfying?

The Practical Cook’s Ode to Fat: 3 Reasons to Love It

1. It fills you up. I’ve never understood eating certain things low or no-cal when the point of eating is fuel and being full. In my experience, avoiding this only leads to eating more.

Avocado sliced in the halfshell.

Avocado sliced in the halfshell.

2. It’s necessary to live. I didn’t say you had to eat 3 meals a day at KFC, but stop thinking of fat as the enemy! You are not at war with it.

Sartori Salad with Apples and Walnuts

Sartori Salad with Apples and Pecans

3. It tastes good!!! I will fully admit being the person who eats the fat on steaks and chops when no one is looking. And sometimes when they are. It tastes like sunshine.

Sunflower Yellow Egg Yolk from Farm Fresh Egg

Sunflower Yellow Egg Yolk from Farm Fresh Egg

A Few of My Favorite Fats: Walnuts, Avocados, Cheese (OMG, I heart cheese), Peanuts/Peanut Butter, Olive Oil (the good stuff), Eggs, Bacon Grease, Liver, Salmon

Clusterfluff is shorthand for ice cream peanut butter crack.

Clusterfluff is shorthand for ice cream peanut butter crack.

That is obviously not an exhaustive or even completely coherent list, but you get the drift. I eat a lot of salad, and I prefer olive oil and balsamic over commercial dressing, but I don’t skip the olive oil (or the egg when available). And before anyone heaps health advice on my head, know that while eating this way (again, see a lot of salad and exercise), I’ve dropped many many points off of my lipid panel.

Now is the time to come out of the closet. Raise your hands with me and proclaim your love for fat. The comment area is below, and the line forms here.

Send your high-calorie foods, deep thoughts, and general challenges to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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On Sunday, it’s, wait for it, Weekly Menus, Travel Edition!

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How to Survive Airport Food

Remember the days, Gentle Readers, when airline travel was something one dressed up for, and the food on planes was all first rate? Well, neither do I, and I’m sure Orville and Wilbur would have a few choice words about the state of nutrition in airports and on planes. For cross-country flights, it is necessary to eat at some point in the process.

And if you live in the South, and ever fly Delta, it is further necessary to run from one end of the Atlanta airport to the other, clutching your belongings. Don’t ask me why this is part of the process, simply accept that it is.

So here are the Top 5 Ways to Survive Airport Food:

1. Pack a Snack. Can’t over-emphasize this one. I tossed walnuts, raisins, and chocolate chips together before I left for the airport. Try dry cereal, granola bars, dried fruit, nuts, crackers. My trail mix was dinner the night I landed, and it will be a midnight snack tonight.

Trail Mix for Travel

Trail Mix for Travel

2. Buy Something Local To Go. Though I’ve never successfully navigated this one, I’ve never forgotten a veteran traveler’s story of buying a Muffuletta in New Orleans and packing it on the plane. This takes guts, as it is a rather odiferous treat, but she ate it unapologetically and with gusto. I salute her.

Muffuletta to Go!

Muffuletta to Go!

3. Make Like a Squirrel. If they offer you free food of any stripe on the plane, accept it and store it if you’re not hungry right then. You never know when a delay of some sort will keep you away from your next meal.

4. Choose the Path of Least Interference. If timing is such that you need to make an airport food selection, find one that has the least amount of interference. I have no idea why food both costs more and tastes worse in the airport, but that seems to be the mandate. Go for a simple sandwich, bagel, or in the case of airports with chains, something recognizable.

Simple Sandwich, Chips for Emergencies

Simple Sandwich, Chips for Emergencies

5. Coffee Is Edible, Too. Okay, perhaps this is just me and my latte problem, but with the prevalence of coffee stands in airports, the latte (or other milk-based coffee drink) is a good small meal alternative. You’re getting some energy and some calories, and it’s quick and portable. (*Note that the latte image below is NOT from an airport, but my fave coffeehouse. Can’t wait to get back there.)

For the Love of Lattes

For the Love of Lattes

How do you sustain yourself for the marathon that is air travel these days? Post a comment here or Tweet away.

Send blog suggestions and pleas for help practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading the Practical Cook gospel. Press “like” on Facebook today!)

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Up next, Kitchen Tool Talk, Three More of My Favorite Things.

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Filed under Kitchen Philosophy, On the Table