Hello again! It’s been a while since I last posted. Due to the California deluge, many people have been indoors most of the time, which has resulted in everyone in my family taking turns getting sick multiple times (including yours truly). I guess we are just really good at sharing. Maybe I should cut back on the “sharing is good” lecture I give my kids whenever there is a quarrel or just add in a caveat…hmm…
In any case, I am still scarred from eating hairy bagels and have been working on cleaning my pantry. This task has been surprisingly easy and difficult simultaneously.
I was buying a bag of freshly baked bagels from a store the other day when I decided to flip over the package and read the ingredients. I had recently read some of Michael Pollan’s books on “real food” verses “processed food” and was pretty confident that these freshly baked bagels were fine. That is until I noticed that the bagels in the bag in my hand seemed unusually soft and pliable today. Maybe I just happened to pick them up right after they were baked? Upon reading the ingredients, I found several I didn’t recognize. Ahh, it’s fine, I told myself. These are probably just fancy names for baking soda or something … right?
Neither my husband nor I started out loving veggies. Years ago, words like “kale” or “brussels sprouts” would send shivers down our spines. That has changed. Now we love roasted brussels sprouts and frequently add kale to our soups and smoothies. And our young kids love eating them too (cue birdsong and waterfall sound effects). So, how did we get here?