I usually photograph my prep and finished dishes. I only post the ones I'd really recommend and lately that's been such a high percentage. As I ate this just now, I pondered that. I concluded that when I cook from my personal heart, love, cravings and preferences. . .that's the key.
The principle is simple. These choices are determined by the research I've done and discoveries I've made regarding my deeply personal, ingrained, food philosophy of creating 'Slow Food-Healthy Food.' Slow, not always in the sense of time taken, but rather, as opposed to chemical-laden, toxically-treated, over-processed, GMO'd-to-death, food-like cadavers. Fast food 'hamburgers, buns and fries' that, forgotten, in a desk drawer, and found, years later, still bear an uncanny resemblance to their just-made 'fresh' selves. Preserved in a way that those who mummified the Egyptian mummies would envy.
Today, after a really rough yesterday, I was craving some vegetables and good solid protein.
Slice and sauté the vegetables, covered, for a few minutes in the oil. When these are almost done, crack in the egg, break the yolk and inner, thick white. Stir this just a little so the egg coats the vegetables a bit. Add the fish. Turn it, take off the heat, add the cheese, cover while you slice some fruit and/or vegetables to complete this yummy breakfast (lunch or dinner). Life is busy, I sure get that, but take a breath, then take the time to mindfully fix yourself at least one perfect plate a day and focus on the healthiness of it . . ☺️ . . Lin
*(I've heard and read truffle oil should only be used as a 'finishing' oil, after cooking. However, I've found it works so well for me when I want to lightly sauté anything needing those delicious mushroom overtones - Green Beans Almondene, Shrimp Scampi, Mushroom Beef, Chicken, Elk or Venison Stroganoff. Try it! Just keep the heat on the low side.)
