CMS: The Great Diet
I tried to start this new "eating pattern" right before the holidays. That was a mistake, because during the holidays people sneak into your bedroom at night and put cookies in your mouth and manipulate your jaws to make you chew them in your sleep. On Thursday's show Emily Brooks and Linda Piotrowicz will try to get me back on track again. Emily's philosophy goes something like this: "I don't want to buy anything, sell anything or process anything. I don't want to buy anything sold, bought or processed, sell anything bought, sold or processed or process anything sold bought or processed as a career." No, wait. That was John Cusack as Lloyd in "Say Anything." Emily says: don't eat anything processed. Make your food from whole, real ingredients. Get those ingredients from local sources as often as possible. If you do that, you can eat whatever you want ...and lots of it.
Prep Time: 240 min
We began the day Saturday with a trip to the Litchfield indoor winter farmer's market where Chion, Patrick, and I met up with Emily Brooks who helped us plan an evenng meal and shop for it, relying on local ingredients.
As the day wore on, I cooked beef short ribs from Laurel Ridge Farm with red wine, broth, organic garlic and red-skinned "dragon carrots" from Starlight Gardens, celery root and onions. I also made crostini from Wave Hill Bread and a spread of black beans, shallots, garlic and cilantro. Emily made a dazzling assortment of salads and two different mini-casseroles of turnip. We (all of the above plus Linda Piotrowicz) assembled in my kitchen to taste and toast and eat like kings, as we recorded an audio segment on making a nutritious locavore meal. Part of the project was to see if we could get Chion to expand her limited repertoire of fruits and vegetables.
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