reverse threading

the path back is the path forward


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the gov-of-georgia and plant-based foods. [not-so-flawed wednesday]

i woke up thinking i could have done a better speech. one does not run for the governor-of-georgia without a good speech. but the constituents at the rally seemed to appreciate it anyway, so i shrugged and promised myself to write a better narrative the next time. “they need to know the intentions i have for the office,” i told d, after sipping a few sips of coffee. he stared at me, likely envisioning what a move to the georgian governor’s mansion might look like, or, maybe what it would be like to be first-husband-of-the-gov.

alas, though it sure looked real for a while, things were not as they seemed and the details all started fading away the more coffee i sipped.

we are eating many plant-based foods these days. admittedly, not every day, but often. we looked back a few weeks and there were only three or four evenings our dinner was not plant-based. as we take this path, we’ll see if it’s entirely to the vegetarian-way-of-life. in the meanwhile, we are on a big learning curve. we have punctuated our veggie soup and plant-based sausage veggie hash and impossible burgers and red pesto pasta with a chicken soup here, one ribeye-split there. it is truly amazing what you can purchase now’days when you are trying to eat significantly less meat. you CAN buy anything that looks like something.

we bought the impossible burgers with some doubt. we’ve eaten black bean burgers for years – which taste like black beans and spices – so we figured that these burgers would also taste like something else other than a burger-burger. i wondered how plants-as-a-burger would taste grilled and salt-and-peppered. i had some trepidation. plus, the whole30 had encouraged us away from processed foods.

we were astounded upon first bite. we know these are not whole foods. there is a list of ingredients, some of which are those things difficult to pronounce, but all the ingredients are “derived from plants”. the beyond-meat sweet italian sausage in our veggie hash was pretty amazing, with seemingly a few less hard-to-pronounce ingredients.

i don’t know where this is all headed. we are experimenting with our diet and recipes and we are trying to be environmentally and animal conscious. we do know we love vegetables and fruits and can figure out ways to be more responsible to our world and all its inhabitants. more conscious consumerism.

if you have any recipes to share – or gubernatorial speech thoughts – please don’t hesitate to jot them to us. we’d love to hear from you.

*****

read DAVID’S thoughts this NOT-SO-FLAWED WEDNESDAY


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the stock pot. [two artists tuesday]

i have kind of a wild-harebrained-dream.

in my wild-harebrained-dream we own a food truck called “and sauce.” and we drive around the country in big red pulling our food truck and selling sauce on pretty-much-anything.

i blame the whole30. or credit the whole30. i suppose there’s a difference between blaming and crediting.

the whole30 is a diet for 30 days (clever, eh?) during which you only eat whole foods and do not eat any: grains, legumes, dairy, added sugars, alcohol. you pare down your menus to fresh vegetables and meats and seafood and, after 30 days, deliberately add things back in to see how your body and digestive system react to various ingredients. it was back in early 2018 and it truly helped me get a tummy that was having a rebellion under control.

in many ways, it kind of stuck.

one of our staples was my homemade tomato meat sauce. but, at the time, we could not have it over pasta – regular or gluten-free. so we had it over spaghetti squash, which was, surprisingly, amazing. then we had it over oven-roasted chopped sweet potatoes. then we had it over roasted brussels sprouts. and over a hamburger. and over a baked potato. when we could add gluten-free products back in, we had sauce over penne, over rotini, wrapped in corn tortillas. sauce, we had discovered, is good on pretty much anything.

and the ideas were born. “and sauce”, the cafe, the food truck, the home delivery service. with the entrance of the pandemic, the food truck seemed like an apt adventure. i mean, who needs to even think about pianos and stages when you can travel around with stock pots and a food truck?

perhaps i am romanticizing this a tad bit, but, since this is my dream and not my reality, i am giving myself grace to daydream.

in those moments where comfort is sought and food that soothes the soul is paramount, we turn to the stock pot, to sauce or soup. the biggest pot comes out, the apron goes on (i adore over-the-head aprons), the cutting boards sit on the counter and life instantly slows down.

chopping and measuring (sort of) and sauteing and stirring with the giant wooden spoon from finland and sampling…it’s all heaven. there is not much that smells better than onions and garlic being sauted in olive oil. (though i recently read how you could re-create the williams sonoma store scent, which is very popular, by simply simmering vanilla extract, rosemary, lemon and peppercorns.)

just walking into the kitchen and seeing the stock pot on the stove is a reassurance. whether there is sauce in that stock pot or veggie soup or – drumroll – my sweet momma’s chicken soup (with the addition of spinach leaves and shredded parmesan, of course), it brings everything back into focus.

and as we ladle out sauce or soup into bowls or onto baked potatoes or penne, we, in turn, put worries and concerns and out-of-sorts-ness into the big pot. cause that’s actually the job of big stock pots. balancing out life.

*****

read DAVID’S thoughts this TWO ARTISTS TUESDAY

to find TRUCKMEISTER – a really fabulous milwaukee-based food truck we had at our wedding, please click here. i might have used a photo of their truck for my rough-hewn AND SAUCE food truck pic. lol.

TAKING STOCK from RIGHT NOW ©️ 2010 kerri sherwood


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my nutella chip. [saturday morning smack-dab.]

you know you have a nutella-reputation when more than one person sends you nutella in the mail, via ups, on the fedex truck, in packages at your front door. i went a little crazy when i discovered it. it had been around; i was not an early adopter, but when i fell, i fell fast.

johnathon and i walked around amsterdam, eating, sipping espresso, laughing. when we came upon him, i could not help myself. i don’t usually do this with strangers, but i kissed him – the nutella man. he was coy, slightly unnerved, but mostly unmoved by my ardent display. it was sheer bliss for me. and he had the biggest jar of nutella i had seen to date. so, yes, in this case, size matters.

all over paris you can get waffles with nutella and nutella on crepes or croissants or toast, nutella on fruit, nutella in coffee. it’s omnipresent. the nutella carts are everywhere. there could possibly be nothing more enticing than a bench in jardin des tuileries with espresso and nutella and your beloved.

we recently introduced david’s momma to it. she has found it to be a staple – apples with nutella are pretty amazing. for us, it used to be animal crackers and nutella. ohmy! if you haven’t tried that, you must. it is a worthy dessert!

we haven’t eaten a whole lot of nutella in recent times. the whole30 diet knocked it out of the rotation. costco wrote us a letter asking if we were ok; their sales of hazelnut cocoa spread were plummeting.

in truth, i miss it. the nutella chip in my brain is quivering.

it’s time.

i’m thinking a small jar and a spoon will help.

*****

read DAVID’S thoughts this SATURDAY MORNING

SMACK-DAB. ©️ 2022 kerrianddavid.com


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you are what you eat [flawed cartoon wednesday]

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my big brother had a guitar in the olden days that i still pine for.  it was just a folk guitar, but he had painted it and applied stickers and graffiti’ed all over it.  one of my favorite sayings on this old guitar was “you are what you eat.”  considering that was the 60s and 70s, and rice-a-roni and kraft macaroni and cheese and other fabulous packaged pre-prepared foods were a way-of-life, he was way before his time.  now is a whole ‘nother story.

first following the whole30 precisely for the prescribed 30 days, we are over a year later still on a modified whole30 diet….not diet necessarily for weight (although middle age has changed the mighty metabolism) but diet for how we feel.  one of the joys of our weeks is to go to jen and brad’s and have “potluck dinner” together.  for two sets of people on distinct food diets, the fun of this is to bring all the leftovers you have and then just eat together.  we drink wine and tell stories of the week.  it’s total bliss!  we have talked much about the way we are now eating…we are infinitely more aware of what we buy and how we prepare it.

but there are those moments….and thank goodness for google…when we look up images or tell stories of twinkies and hostess cupcakes and reggie bars and m&m peanut candies and good ‘n plenty and buddig meats and wonder bread chip sandwiches…and relive the good old days.

if only i could find that guitar…

click here (or on product bar above) for YOU ARE WHAT YOU EAT products

FLAWED CARTOON WEDNESDAY – ON OUR SITE

read DAVID’S thoughts on this FLAWED CARTOON WEDNESDAY

uh-oh! are those fire engines i hear? & you are what you eat ©️ 2016 & 2018 david robinson & kerri sherwood

 


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flawed cartoon wednesday #2 (duuuuude!)

claudine's making cow eyes THIS jpegevery time the girl texts me and says “dude!” i laugh aloud.  i have to say i prefer “mom” or “mommommommommom” to “dude” but i’m just happy to hear ANYthing at ANY time from the girl and the boy that ANY name goes.  i’m guessing AllMomsEverywhere get that.

there is a sweet bistro in town called wine knot that we love to go to.  our favorite spot is at the bar at the end in the corner, where we can people-watch or chat with andy or jeremy, awesome bartenders who, for the longest time, knew to order – wait for it – brian’s amazing meatloaf split and two glasses of merlot – the instant we walked in.  there is something smalltownish and heartwarming to be said about this.  kind of like one of the things we all loved about watching the show cheers with a cast of ted danson & shelley long, kirstie alley and woody harrelson, kelsey grammar and george wendt and other regulars who became a part of our living rooms and lives.  given our new dietary restrictions (gluten free/dairy free -more whole30 compliant and feeling good!) we haven’t been to wine knot as much lately; we are cooking more with glasses of wine on our counter.  but sometimes it is nice to just go and sit and visit on a stool in the corner.

this past saturday we were at the cedarburg winter fest, an annual trip for the up-north-gang, an unparalleled and beloved cast of characters.  we walk around town, in and out of fun boutiques and shops, laughing at merch together.  we watch the parade of firetrucks and snow plows and scurry to the frozen river to cheer for the bed races.  it snowed a bit and was very “winter-festival-ish” (as dubbed by dan) this year, as opposed to last year when it was, oddly, almost 70 degrees and forced the bed races to be on the street.  we – without fail – end our day together at the crowded pub the silver creek brewing company.  dark beers, gluten free ciders, wine and kettle corn are our fare of choice.  it’s a total blast.  everyone talks at once; the topics are all over the place.

this flawed cartoon wednesday  in the melange makes me laugh.  the “duuuude”, the (oh-so-wisconsin) “cow-eyes” pun, the bovines at the bar.  every opportunity to laugh.  it’s a good thing.  happy wednesday.

CLAUDINE’S MAKING COW-EYES MERCHANDISE

claudine framed print  claudine mug  claudine t-shirt claudine bathmat

FLAWED CARTOON WEDNESDAY

www.kerrianddavid.com/the-melange

check out DAVID’S thoughts on CLAUDINE

duuuuude! claudine’s making cow-eyes at you! ©️ 2016 david robinson