Wednesday, February 24, 2010

mom food.

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First of all people need to lay off giving me a hard time about updating this blog, ZACH. And PAULA. Whoever the hell you are. (Well dude, I know who Zach is. But PAULA, REALLY NOW.)

I got up at 6 a.m. today, went to work, picked up my kid from my mom's house, ran some errands (I got a bunch of dope junk at the craft store today on clearance WOOOO) and by the time I got home I was dragging ass so hard. This weekend I had to work kind of late one night and by the time I was done I had missed dinner with my family and I got a burrito across the street. No tragedy there, there's no food shortage in my life. I'm a lucky lady! But my husband and son had a nice little spaghetti dinner without me, and ever since that night I've had this POWERFUL CRAVING FOR AN OLD SCHOOL PLATE OF CRAPPY SPAGHETTI AND MEAT SAUCE. It's one of those things that tastes so good no matter what, but it's always going to be a little weird because it reminds you of cafeteria food, kind of.

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Anyway, I have been placing all these high maintenance dietary restrictions on myself lately- whole wheat everything to control blood sugar, blah blah blah. GUESS WHAT, I HATE WHOLE WHEAT PASTA. IT IS AN ABOMINATION. Actually okay, let me backpedal a little bit- whole wheat SPIRAL pasta is an abomination, which, up until tonight- was the only kind I'd ever tried. I was so put off by whole wheat spiral pasta (CHALKY! GRITTY! TOO BROWN.) that I actually started experimenting with gluten free pastas to avoid the evilz of refined delicious semolina. Actually I've been meaning to ask the internet- and let me see if I can spit this out in the LEAST CONVOLUTED MANNER POSSIBLE: Is quinoa flour refined the same way wheat flour is? Or is it a "whole grain" flour? None of the packaging I've checked out indicates either way, and obviously if I'm avoiding refined wheat flour, switching to a different kind of refined flour is kind of stupid, right? OH, PRIVILEGED PEOPLE AND THEIR SILLY PROBLEMS, HAHAHAHA. :/ I'd been eating quinoa pasta and it's pretty tasty, but come on.

Anyway my awesome coworker Emily (DOUBLE SHOUT OUT) pointed out to me that whole wheat SPAGHETTI noodles are far less offensive to the sensibilities, so I decided to stop being such a baby and give it a try. GUESS WHAT? It's totally acceptable, and if you dredge it in meat sauce it's almost possible to forget that you're eating ridiculous hippie food.

God, I can't even tell you what a douchebag I feel like even spitting all this crap out. "Boo hoo you guys, I can't eat regular pasta because I have crybaby blood sugar 'issues' and I need special fancy pasta! It's so hard to be American! OMG!" Good lord. I want to slap other people when they talk like this. Anyway, long story short, whole wheat pasta with red sauce and hamburger and that crappy crumbled parmesan made me REALLY HAPPY tonight. And now YOU CAN BE HAPPY TOO because I updated my blog. Zach.

34 comments:

sushisaurusrex said...

DUDE. I made the best tacos tonight. I mean, they could have served them to you at Cora y Huichol and you'd be all "damn, these are good tacos." I think I need to guest blog.

I was going to sign off with my name but obvs you know who this is. I SEE YOU.

absinthedreams said...

i read bread&honey through google reader & never really look at the comments. but your comment about zack und paula made me curious, so i read the previous entry's comments.

hilarious! i bet she's a ginger, based on how insane the redheads are in my life right now.

Wanda Thorne said...

I don't know who Zach and Emily are but I thank them b/c at 6:45 a.m. while trying to get my kids fed and inspire myself to run to work in the bloody cold and snow, this post made me smile... truly smile and I feel a little stronger now!
Cheers!!!

Lindsey Ann said...

alice, i don't know you (i live in philly), but i dig your blog. it's more relevant to me now than it was when it featured daily baked goods, though those were tempting for sure. anyway, i totally appreciate that you make an effort to keep this blog alive and to share some of your interactions with food. sometimes, it's just nice to know that someone else is as crazy about this shit as you are. thanks for keepin' it realz. one hippie love.

windycityvegan said...

It's a whole grain flour. I make my own by grinding the little suckers up, but Bob's Red Mill makes quinoa flour. And I totally agree about the crappiness of whole wheat pasta. Even worse - flax pasta. My toddler loves that stuff and I'm just glad I can't have much of any kind of pasta, so I just choke down about two bites and call it a meal. Blech.

Miss E said...

Cooks Illustrated recently did a taste test of whole wheat pasta and came to much the same conclusion as you. I don't remember which pasta came out on top, but I do remember them giving high marks to the Barilla Plus Multigrain Spaghetti. It's not strictly wheat, but it is multigrain, and it has a better mouthfeel than the vast majority of crunchy hippie pastas that we've tried. We use Barilla Plus pastas almost exclusively because they're higher in protein, making us feel marginally less bad for our carb loads.

sarah said...

i've never posted here before, but have been following on reader for a few months - your blog is fantastic, your voice is hilarious, and i like the recipes you post because you eat like me. i've tried this brand of whole wheat pasta, and it's not mealy, or sawdusty - it's actually chewy and tasty. maybe you'd like it too. http://www.bionaturae.com/pasta.html

cheers

LoveFeast Table said...

You frigin' rock! Spoken like a tru momma in need of a fix!

JLGB said...

I don't even know you, but you always make me laugh (out loud)when you write like this. I hope Zach is laughing too.

L'ours Chaka said...

because you've been watching your blood sugar it's actually made me aware how sensitive i am to processed sugar. no more soda, no more junkie sweets (unless i'm willing to suffer the crashing consequences)

thanks dude!
whole wheat spaghetti is rad. i also like whole wheat penne rigate- it's worth a try.

Irene said...

Any other kind of whole wheat pasta is blech, but I like whole wheat spaghetti. We make it with meatballs and tomato sauce like every other Sunday night. That kind of meal makes me happy. (Especially with garlic bread, shhh....)

mllenoelle said...

I know what you mean about feeling douchey about the "special needs" food stuff, but hey man, do what you gotta do, it's your body!

Whiskeypeach said...

I just discovered your blog, its definitely entertaining, and honest. Love the tollhouse cookie post... Keep up the work!!

kansas said...

mmmm...spaghetti. switched to quinoa pasta last year and it's not too bad but every once and a while i have to roll out my own refined flour deliciousness. cafeteria cravings? i can't get chicken strips out of my head.

Jenn Sutherland said...

You made me laugh, too...and I needed it after a 15hour day at work. Ugh. And yeah, that spag looks pretty rad right now, but probably because I missed dinner. I'm gluten-free, so I totally hippie it up with my alt grains. I've settled on TJ's brown rice penne as my current favorite. 1. It's cheap - like the cost of regular pasta, which is a rarity in the GF world, and 2. It's mighty tasty - life is too short to eat pasta that sucks...as you have found out.

Lynn Richards said...

So....what DO you eat when you crave something sweet? We are doing some tests for my daughter to see if she has Celiac. can you imagine NO wheat?? ack!
Lynn

Paula said...

No, not a ginger. Just a salt and pepper 60 which is ok for odd. Alice, you mentioned that you don't like whole wheat pasta and you're not the only person whom I have heard make this comment.

If you want to be a fan of wwheat pasta you could try making some youself. Has a completely different taste than the purchased brands.

In order to acquire a taste for this type of pasta you could start off with, say, a 20% whole wheat dough. The original recipe for 'tagliatelle bolognese' is 100grams plus 1 egg to make the dough for one person. In bologna they are serious pasta eaters. This amount gives you an excellent yellow colored dough which can be rolled out to make 'lasagne strips' which are then boiled in salty water.

For whole wheat it would be sufficient to put 80 grams (that's about 3 ounces of white flour [durum hard wheat flour stone ground please] into which you add 1 ounce of whole wheat [again duram hard wheat flour stone ground] plus 1 egg. Knead until you get a smooth, hard dough. Cover with cloth and let rest for an hour, roll and cut into strips. Shake the strips so that they remain separated and sprinkle them with flour (white). Let dry a bit then you can boil them in salted water.

Didn't want to take up so much space but I thought you might like to try making your own dough...let me know if you do so. Also let me know if I'm not supposed to take up so much space.

vickys said...

I love a big super big bowl of pasta. No whole wheat, just PASTA! okay mine has to be gluten free coz I get real sick otherwise. But now you've got me missing gold ole' normal pasta.

Lo said...

OH, gosh. Now you've given me the craving. For plain old spaghetti & meat sauce. With that crappy canned cheese.

I'm such a food snob, I don't even own any canned cheese. But, by george, it's definitely what I want. Would it be weird to borrow it from the neighbor? :)

BTW -- I totally agree with you about spiral pasta. Anything but spirals. Lately, I've been trying out whole wheat chicciole (which I really like).

Emiloves said...

so, i hadn't seen this post yet, and i just finished eating meatballs for dinner.
GET OUTTA MY HEAD HIPPIE BRAIN WAVES!
and it was deliciously accompanied by whole wheat pasta with red sauce and cabbage. i think this means i'm officially done stress eating!

Eliana said...

My favorite type of whole wheat pasta is spaghetti. It's the closest to regular and with meat sauce it tastes delish!

Viva and Chloe said...

girlfriend, love you! Clowns, leave her alone- if you are sad she can't write more, then send her money to hire a babysitter.

I have found spelt pasta to be quite delightful. None other will do. Even my white pasta loving husband and young children who notice anything out of the ordinary, eat spelt pasta with nary a blink of an eye. The whole plate. I recommend it.

Cheers!

on the p[a]late said...

As usual, I love the pictures. Thanks for making me hungry!

pamela said...

ha! this is great. i was just ranting over on my blog and thinking the same thing... ah, the hardships of a first-world 20something. anyway. i just found your blog. and i like it : )

terribleperfect said...

I got some corn and quinoa pasta from the Oly food co-op and it's pretty fucking righteous. Just don't overcook it, unless you have a 13 month old and then you HAVE to overcook it, but otherwise, yeah. Good. And quinoa flour is just ground up quinoa, bada bing bada boom, I make it in my "spice" grinder (coffee grinder) and fix it up as porridge for el Bebe. Also, don't feel bad about being "that" mom, I think feeding kids whole foods is really essential, whatever else we might do as parents. They're growing braaaaaaains.

amy said...

I am gluten free and LOVE the quinoa spaghetti AND the corn pasta...and best part is teh rest of my non-gf family can't tell the difference. amy

toni ann said...

Alice, take it from a true Italian, most all whole wheat pasta sucks but the DiCecco whole wheat spaghetti is quite good.

Bossy Chef said...

Whole wheat past = kindergarten paste, hands down. I don't care what brand... naaaasty.

I do have the quinoa in my cupboard waiting for me to get up the nerve to try it.

Jacquie said...

This post is just fantastic. I often adapt the recipes you post, or fall in love with a new food because of your description of a meal, but this is the first time I've just really thought-- yeah, she rocks. The privileges and ironies of being in a wealthy first world country. You just named it so well. Thanks for that!

Family of 4.... said...

Hi, I've been lurking on your blog and you crack me up. I love your posts and can relate as a mom (although a bit older). And am going to try out some of your recipes so thanks for posting.

I have used whole wheat spaghetti too for blood sugar issues and I have to say it's just plain crap. So I echo the poster who said Barilla whole grain. I use that and everyone likes it. Our girls (5 & 8) hated the whole wheat and would dread spaghetti night, but they gobbled down the Barilla whole grain.

Molly

Cole said...

I LOVED ALL THE UPPER CASES, made me smile :)

Quiet Violet said...

I like the brown rice pasta from Trader Joe's. You have to eat it right away because it can get.. gummy.. if you let it sit for a bit, but other than that, it's good!

Just found your blog while blog hopping (don't you love doing that?). I LOVE that you said "douche bag" 5 (whole wheat!) brownie points for badass-ness.

:D

- Violet

Mark Lim said...

Lol! I randomly found your blog and I love it. (Along with your $10 Drawings) I know what it's like when people bug you about not keeping them updated on your personal life and artwork. It pretty ridiculous! Your drawings are so awesome. I make my living as a T-shirt designer and think they would look so amazing on shirts! Ever thought about it?

Anyway, I hope you have a good one!

~Mark Lim
www.PoisonApple.com
www.OhSoFat.com

CatHerder said...

I cant eat the whole wheat pasta at all....maybe its because im italian i dont know lol..but a nutritionist friend told me to try DREAMFIELDS pasta that it tastes the same as regular pasta...its like 4 times the price but well worth the splurge she said...havent tried it yet but my brother who is diabetic did, and said its pretty good