This shot is from a Pad Thai with marinated tofu and a ton of veggies that I made the other night. While not all the ingredients were grown locally or even organic, the green stuff is winter kale, which grows fervently in the garden here in Vejbystrand.
Whenever I hear about kids that don’t like vegetables, I wonder about what their parents are doing (or, not doing) in the kitchen to create such prejudice. I can’t remember not loving vegetables. Which, considering that during most of my childhood in the US I ate sugary cereals, junk food, and nuked TV dinners, is pretty amazing. Carrots in particular are among my favorite organic chews. But as of this writing, I can’t think of a single vegetable that I don’t like.
Can there be a more versatile ingredient than vegetables? Doubt it. Clearly, the transition from a hardcore carnivore/omnivore menu to a primarily herbivore’s diet, some six years ago, wasn’t all that difficult to make for me. And I am really happy about my new hand-crafted Pasoli steel wok. Pre-fired and ready to go when it got here via Amazon. Waiting for a glass lid to arrive any day now. Read about Oli and Pascal of Pasoli here.