Food thoughts 29th August

Funny how the mind works sometimes, but I was preparing some green beans given to us by our neighbour today and found myself thinking………..
Yes, I know that can be dangerous, but it did make we wonder why I was doing things the way I was.

Have you ever thought why we peel things a specific way, or prepare things for the freezer or cooking? I topped the beans, skimmed the sides, and proceeded to cut them into slices diagonally. Why? Does it improves the flavour or lock in the bean so that it doesn’t fall out in the cooking process? Even frozen green beans, unless stated as ‘whole beans’ in which case they are a different variety to runner beans as I was preparing today, are cut into ‘diamond’ shapes.
The only answer I could come up with was because this was the way my mother used to do it. Any thoughts?

And here’s another one.

Can we have too many tomatoes? Eat too many oranges, plums or apricots and it could be a case of not-going-far-from-a-loo-itis, but can we OD on the humble tom?
Now I know tomatoes are good for me, though according to the charts obtained from the internet they didn’t keep Humphrey or Dick away. However, tomatoes have antioxidants and other health benefits, are considered ‘speed food’ in Slimming World and I can eat the cherry variety like sweets.

With our own vines going totally mad, we are picking something like 8 plum tomatoes every other day. They are laid out on the window sill in the kitchen, and when nicely red, put in the fridge for use, or cut in half and frozen ready for my pasta dishes in the winter.
Hubby cannot eat fresh tomatoes as they are too acidic for him, plus they are high in Vitamin K which for somebody on blood thinners is a definite no-no.
Interesting about the blood pressure and cholesterol though.

There is no way I can eat them all which is why I am freezing some and giving others away. On a salad I will have at least four, 8 if they are bought cherry toms and in the past I’ve had them in a BLT sandwich made with crusty bread, mayo and a little black pepper. I have also made soup plus my spag bols, lasagna and chili use tomatoes, though for Hubby’s palate this is usually the tinned variety, but for my pasta dishes, fresh is order of the day.

Just thinking.


About pensitivity101

I am a retired number cruncher with a vivid imagination and wacky sense of humour which extends to short stories and poetry. I love to cook and am a bit of a dog whisperer as I get on better with them than people sometimes! In November 2020, we lost our beloved Maggie who adopted us as a 7 week old pup in March 2005. We decided to have a photo put on canvas as we had for her predecessor Barney. We now have three pictures of our fur babies on the wall as we found a snapshot of Kizzy, my GSD when Hubby and I first met so had hers done too. On February 24th 2022 we were blessed to find Maya, a 13 week old GSD pup who has made her own place in our hearts. You can follow our training methods, photos and her growth in my blog posts. From 2014 to 2017 'Home' was a 41 foot narrow boat where we made strong friendships both on and off the water. We were close to nature enjoying swan and duck families for neighbours, and it was a fascinating chapter in our lives. We now reside in a small bungalow on the Lincolnshire coast where we have forged new friendships and interests.
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20 Responses to Food thoughts 29th August

  1. Sadje says:

    I love tomatoes.

  2. I am sure you cut the beans the way you do because that’s how your mom did it. And I’ll bet other than today, you don’t ever think about it, it’s just an automatic reflex. It’s an unconscious action. I do the same thing. We are interesting creatures, we humans and it’s fun to put ourselves under the microscope to try to figure out what makes us tick. It’s one of my favourite things to do.

  3. murisopsis says:

    The possibility of OD’ing on tomatoes is real – my sister did. She ate so many that she broke out in a rash. The doctor’s response was that there IS too much of a good thing. I like snap beans – just snap off the ends and snap in the middle – no need for a knife. Quick and easy but that’s only for the snap beans aka bush beans. For pole beans I leave them whole and either blister them or steam. There is often a real reason why things are done the way they are. The question is: have the reasons changed?

    • Interesting about the tomatoes. I read of someone’s skin changing colour from eating too many carrots. We have snap peas here, can’t say I’ve seen snap beans, but I shall look for them. Our first crop of runner beans in 2018 was our best, and they were so sweet. Last year and this have been a dead loss even though we planted them in a different place. Ho hum. Never mind. We’ll stick to onions and tomatoes.

  4. Thanks for detailed information about tomatoes – very helpful

  5. cagedunn says:

    Yes, you can have too many tomatoes – acid fruit of any type can cause rashes or set the immune system to overload. Raw tomatoes are more likely to cause this response, but overdoing the paste can be a bit hazardous (men benefit best from cooked tomatoes, apparently; women, the uncooked).

    The beans are/were cut that way when they were string beans, and for two reasons:
    one, the string is a choke hazard, especially for kids
    two, the diagonal slice brings the tough part to the fore (steaming or boiling softens the tough, old beans – and I’m not talking about the person!). Which means, the beans are juicier and easier to eat/digest.

  6. willowdot21 says:

    I totally agree Di and prepare everything the way my mother taught me 💜

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