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.