Real good food On math, cooking, and keeping it simple

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I’m an over-thinker, from way back.

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For a long time cooking has been for me a lot like 1st grade math:

I thought there must be more to it than I could do or understand.

If it didn’t have a lot of ingredients and a bunch of steps, it somehow didn’t even seem like cooking.

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But all of that is changing now…

On a recent day off I was home at lunch time with little food in the house. I didn’t want to go out. I wanted to eat something–preferably something delicious and good for me–with what I had.

I had an onion and quinoa pasta, but no sauce. I had strawberries, but no other fruits or vegetables.

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Funny how what seems like nothing much is more than plenty, if you just know some simple arithmetic.

All I had to do was saute the onion in olive oil…

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and add a little garlic to it…

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and grate some fresh parmesan cheese

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to sprinkle over the pasta and garlic onions with some salt and finely chopped cilantro:

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Added a little sugar to the sliced strawberries…

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…and lunch was done.

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Real food, real simple, real easy.

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Fresh, good, gluten-free.

(As for amounts, I can’t really tell you what I threw in there. I chopped up about a quarter of the onion and threw in a few teaspoons of chopped garlic from a jar. I sprinkled cheese and cilantro until it looked right. A few pinches of coarse salt.)

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Simple is good.

Not everything in life is calculus, you know? Wish I’d known that back in 1st grade.

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I guess some of us just need a little longer to learn than others.

 How about you?

Anything you’ve discovered is simpler than it once seemed? Got a great, easy, go-to meal when it seems like there’s nothing in the cupboard? We’d love to hear all about it.

Feel free to drop us a comment.

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