One of the most common families of questions that come in related to our blog, the Older Bolder Life, is about our recipes posted on the site. Usually questions have to do with changing up the recipe in some way, though recently several have asked why I post so many recipes on the site.
Like most things we all deal with in life, there are short, simple answers, and another explanation that’s a bit more longwinded and expansive.
Short Answer No. 1: We Really Enjoy Eating Good Food
Though neither my wife nor I were raised in what you’d call “foodie households”, over the years we’ve truly come to love preparing, and enjoying, great food. As I’ve shared many times before, we’re children of the South (Texas), and both grew up watching at least one family grandmother lovingly prepare downhome, simple and nourishing, stick to the ribs country-style food. We’ve been drawn over the years to the spice and flavor paradigms of the American Southwest as well, particularly the tri-cultural amalgam that epitomizes native New Mexico cuisines.
Bottom line, we like to eat. And cook. (I’ve often thought over the past decade that if I’d not gone into medicine, I would have become a chef.)
Short Answer No. 2: The Science of Food is Fascinating
As a science nerd, the science of food is fascinating.
Not only is the study and science of macro- and micronutrients and their impacts on human metabolism and physiology ever evolving and expanding, but the myriad chemical (and structural) changes in foods as they’re grown, harvested, stored, prepped, and cooked (how about the Maillard Reaction for instance?) will always beckon, and invite endless avenues for fruitful, and fun, exploration.
The Longer Answer: Answering the “So What the Hell are We Going to Eat” Question
The longer answer comes from our own experience over the past several years. Back in 2016, I was the first in our clan to jump on the low carb, moderate protein, higher healthy fat bandwagon. As we were transitioning off the standard American diet at the time, we jumped in and made the typical major changes in how we approached food. Not unexpectedly, the pounds began to fly off, and my lovely wife took notice.
One afternoon we sat and talked through the concepts; she was intrigued but grew more and more quiet the more detail I shared about the carb-paradigm shift required. Finally, she interrupted and asked the question we all ponder at one time or another –
So what in the hell are we actually going to eat???
We talked through a rational transition plan, and I pledged to up our home food game to smooth the transition. As I’ve shared before, we’ve never looked back, and are eating better food, to absolute satiety, with a much more innovative, interesting, and fun menu plan that ever before.
As have many before us, we’ve noticed the ability to savor and really taste the nuances of flavors in foods and spices has multiplied several times over during the past several years, enhanced in part by dumping toxic food components (here’s looking at you seed oils and highly processed foods) from our kitchen and diet. Food really does taste better.
So why do we post so many recipes. In part, it’s due to our own continued exploration of a new food and nutrition paradigm, but mainly we just love to eat good food.
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