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Showing posts with label food lab. Show all posts
Showing posts with label food lab. Show all posts
Monday, February 15, 2021
Thursday, July 21, 2016
A Rant About Ethnic Food Recipe: Can We Keep the Flavor Yet Make It Healthier?
Hello, my loyal readers, I'm hoping to help everyone be able to enjoy good foods, especially if your doctor told you that you had to lose weight, and sends you to a dietician or nutritionist. Mind you, I am all about trying to eat healthy, but at the same time, also to allow us to enjoy our favorite foods, especially our ethnic foods. Don't forget, I do not have a kitchen, I have a science lab where I create tasty food that is also nutritiously balanced.
Granted, these days, you can get some really good tips and a list of stuff you try to still eat a healthier version of things, such as whole grain pasta and ultra grain tortillas. But, my biggest complaint about all of these tips, is if you eat the "typical" middle American types of food, you're in luck, these lists, suggestions, tips, etc are like hitting the jackpot. But.... What if you are from a different ethnic background, or a multi-ethnic background? Here is what many "food experts" say, and I take this from a multitude of Certified Nutritionists, Registered Dieticians, Nurse Diabetic Educators, and online sources such as Mayo Clinic, is that the highest rate of obesity related diabetes occur in our Latino/Hispanic, Asian American, and African American ethnic groups... Mostly because in many of these cuisines, they are either carb heavy and/or high in fat.
Why does this happen? When talking Mexican food, the carbohydrates come from the tortillas (flour is a worse offender than the corn), Spanish rice, and the refried beans (legumes are a starchy protein) which are fried in bacon fat or some other form of lard or saturated fat. In many Asian restaurants, there is a high amount of sugar in the sauces, and of course, there is always rice, some even breaded and deep fried... Soul Food consists of BBQ'd ribs (fatty), fried chicken, collard greens cooked with pork hocks, and the barbecue sauces are often high in sugar or corn syrup as well. All of these foods are delicious, but, in their usual format, not very healthy.
Unfortunately, when we ask our "experts", they are usually of the American country cooking types, who have NO idea how to do these ethnic foods correctly, nor how to honestly use better swaps to make it better. For example, I had one nutritionist, who just thought she was all that and a cute bag of chips, too, tell me that to make Spanish rice, to just use a tablespoon of salsa with the rice. So I asked her how she would prepare that... I think she said something like making rice on the stove top, with plain water, and when you put it on your plate, to put the salsa on... So I mentioned that I don't want to use cold salsa or room temp either, because it takes away from having hot rice, and getting a good blend of flavor to make it still feel authentic when doing it that way. She asks me how the salsa can be cold. Um. I buy a jar of salsa... Use it with tacos... The remainder of the salsa goes into the fridge because it's opened... So, a few days later, I want Spanish rice, and so I take the open one out of the fridge... Because it's been in there, it's refrigerated, so the salsa is cold, and you said to use 1 TBS on the rice... So she says to just put it into the sauce pot... I tell her I use a rice cooker, and I want the measurements, because 1 TBS is not going to be enough for the amount of rice, she says just to put as much as I want... *sigh* so I ask her, if she has any suggestions, and she snaps at me about how she just gave me one, and I'm being difficult...
Okay, but, for those of us whose cultural foods which utilize rice or cous cous, knows that having these whole grains means that it has to be the right texture... As in, if you use 1.5 cups of water to 1 cup of rice, you don't want to use the whole 1.5 cups of water AND a 1/2 jar of salsa to cook that rice, unless we want soggy food... No, we do NOT want soggy rice, it is the medium as to which the rest of the meal revolves around, especially for someone like me, who was born and raised in Tokyo for 8 years, and the word "gohan" (Think the vowels of Gold Bond - go like the go in gold, han rhymes with bon in bond) means rice, but it also is used to mean "meal". Imperfect rice is just NOT acceptable. At all. I also think that it is completely silly of these people that they think everyone should make the foods so, well, WHITE! When you want Mexican food, you want Mexican food. You don't want Taco Bell. You don't necessarily even want Tex-Mex. You want bonafied, authentic, real deal Mexican food that slaps your taste buds the only way these flavorful foods can. But, if you need to lose weight, or need to lower cholesterol, you know you need to make these adjustments for your own sake, so you can keep taking care of family members.
What I am attempting to do, is to try to take at least a couple of these recipes, and keep the honest to goodness flavors in there, while making it better for your health, so you can feel good about serving your favorite people the foods they love while making the move toward being a stronger people. I say this, because, if you have to use exercise to offset your eating habits, there is something wrong with your eating habits. It's a good balance of eating well, loving what you eat, and exercising to take you that extra mile toward a holistic healthy of mind, body and soul.
So, here it is... These are not perfected, but, these are at least a slight improvement of family favorites to serve.
Sesame Chicken:
Marinade:
2 TBS Soy Sauce
1 TBS Sake - dry
2 tsp Sesame Oil
3/4 tsp Mrs. Dash
1 tsp fresh ginger juice
Mix well.
1 lb boneless/skinless chicken breast, in 1" cubes
Marinade at least 1/2 hour (longer is okay)
10 minutes before you're going to cook, add the white of an uncooked egg
5 - 6 TBS of Arrow Root flour or Water Chestnut starch
Deep fry in hot peanut oil. Drip dry 1st on cooling rack, then paper towel lined baking sheets.
Serve with steamed rice and a spinach salad
Tacos:
1 lb 90% lean ground beef
1 - 15oz can of vegetarian refried beans
1 medium onion, minced
2 jalapeno peppers, minced
1 TBS cumin (to taste)
3 TBS cilantro (to taste)
Lime juice - varies, to taste/cookware
Red pepper flakes to taste
Brown ground beef with the onion
Add the peppers/spices
When meat is almost all done, add refried beans*
As the mixture becomes tacky and difficult to handle, use lime juice to de-glaze pan to add & blend flavors together
I do not use salt, because the can of beans has enough sodium, plus using other spices lessens the need for salt.
*I do not drain the 90%, because SOME fat need to be able to absorb into the beans, and because the grease will be minimal, it is better for you than rendered bacon fat.
Don't forget to top it with shredded lettuce, diced tomatoes, and your favorite garden salsa.
Rice Pilaf:
18 oz risotto or Jasmine rice
26 oz low sodium/99% fat free chicken broth
1 small onion, minced
parsley flakes to taste
Mix well, steam in rice cooker
In a skillet, heat olive oil, saute to get that fried/crusty flavor
(Yes, I do it in reverse order)
If you have any requests for your favorite foods, let me know, I'll see if I can find a way to polish it up, and then give it back to you for you to try it out, and let me know if it passes your test.
Granted, these days, you can get some really good tips and a list of stuff you try to still eat a healthier version of things, such as whole grain pasta and ultra grain tortillas. But, my biggest complaint about all of these tips, is if you eat the "typical" middle American types of food, you're in luck, these lists, suggestions, tips, etc are like hitting the jackpot. But.... What if you are from a different ethnic background, or a multi-ethnic background? Here is what many "food experts" say, and I take this from a multitude of Certified Nutritionists, Registered Dieticians, Nurse Diabetic Educators, and online sources such as Mayo Clinic, is that the highest rate of obesity related diabetes occur in our Latino/Hispanic, Asian American, and African American ethnic groups... Mostly because in many of these cuisines, they are either carb heavy and/or high in fat.
Why does this happen? When talking Mexican food, the carbohydrates come from the tortillas (flour is a worse offender than the corn), Spanish rice, and the refried beans (legumes are a starchy protein) which are fried in bacon fat or some other form of lard or saturated fat. In many Asian restaurants, there is a high amount of sugar in the sauces, and of course, there is always rice, some even breaded and deep fried... Soul Food consists of BBQ'd ribs (fatty), fried chicken, collard greens cooked with pork hocks, and the barbecue sauces are often high in sugar or corn syrup as well. All of these foods are delicious, but, in their usual format, not very healthy.
Unfortunately, when we ask our "experts", they are usually of the American country cooking types, who have NO idea how to do these ethnic foods correctly, nor how to honestly use better swaps to make it better. For example, I had one nutritionist, who just thought she was all that and a cute bag of chips, too, tell me that to make Spanish rice, to just use a tablespoon of salsa with the rice. So I asked her how she would prepare that... I think she said something like making rice on the stove top, with plain water, and when you put it on your plate, to put the salsa on... So I mentioned that I don't want to use cold salsa or room temp either, because it takes away from having hot rice, and getting a good blend of flavor to make it still feel authentic when doing it that way. She asks me how the salsa can be cold. Um. I buy a jar of salsa... Use it with tacos... The remainder of the salsa goes into the fridge because it's opened... So, a few days later, I want Spanish rice, and so I take the open one out of the fridge... Because it's been in there, it's refrigerated, so the salsa is cold, and you said to use 1 TBS on the rice... So she says to just put it into the sauce pot... I tell her I use a rice cooker, and I want the measurements, because 1 TBS is not going to be enough for the amount of rice, she says just to put as much as I want... *sigh* so I ask her, if she has any suggestions, and she snaps at me about how she just gave me one, and I'm being difficult...
Okay, but, for those of us whose cultural foods which utilize rice or cous cous, knows that having these whole grains means that it has to be the right texture... As in, if you use 1.5 cups of water to 1 cup of rice, you don't want to use the whole 1.5 cups of water AND a 1/2 jar of salsa to cook that rice, unless we want soggy food... No, we do NOT want soggy rice, it is the medium as to which the rest of the meal revolves around, especially for someone like me, who was born and raised in Tokyo for 8 years, and the word "gohan" (Think the vowels of Gold Bond - go like the go in gold, han rhymes with bon in bond) means rice, but it also is used to mean "meal". Imperfect rice is just NOT acceptable. At all. I also think that it is completely silly of these people that they think everyone should make the foods so, well, WHITE! When you want Mexican food, you want Mexican food. You don't want Taco Bell. You don't necessarily even want Tex-Mex. You want bonafied, authentic, real deal Mexican food that slaps your taste buds the only way these flavorful foods can. But, if you need to lose weight, or need to lower cholesterol, you know you need to make these adjustments for your own sake, so you can keep taking care of family members.
What I am attempting to do, is to try to take at least a couple of these recipes, and keep the honest to goodness flavors in there, while making it better for your health, so you can feel good about serving your favorite people the foods they love while making the move toward being a stronger people. I say this, because, if you have to use exercise to offset your eating habits, there is something wrong with your eating habits. It's a good balance of eating well, loving what you eat, and exercising to take you that extra mile toward a holistic healthy of mind, body and soul.
So, here it is... These are not perfected, but, these are at least a slight improvement of family favorites to serve.
Sesame Chicken:
Marinade:
2 TBS Soy Sauce
1 TBS Sake - dry
2 tsp Sesame Oil
3/4 tsp Mrs. Dash
1 tsp fresh ginger juice
Mix well.
1 lb boneless/skinless chicken breast, in 1" cubes
Marinade at least 1/2 hour (longer is okay)
10 minutes before you're going to cook, add the white of an uncooked egg
5 - 6 TBS of Arrow Root flour or Water Chestnut starch
Deep fry in hot peanut oil. Drip dry 1st on cooling rack, then paper towel lined baking sheets.
Serve with steamed rice and a spinach salad
Tacos:
1 lb 90% lean ground beef
1 - 15oz can of vegetarian refried beans
1 medium onion, minced
2 jalapeno peppers, minced
1 TBS cumin (to taste)
3 TBS cilantro (to taste)
Lime juice - varies, to taste/cookware
Red pepper flakes to taste
Brown ground beef with the onion
Add the peppers/spices
When meat is almost all done, add refried beans*
As the mixture becomes tacky and difficult to handle, use lime juice to de-glaze pan to add & blend flavors together
I do not use salt, because the can of beans has enough sodium, plus using other spices lessens the need for salt.
*I do not drain the 90%, because SOME fat need to be able to absorb into the beans, and because the grease will be minimal, it is better for you than rendered bacon fat.
Don't forget to top it with shredded lettuce, diced tomatoes, and your favorite garden salsa.
Rice Pilaf:
18 oz risotto or Jasmine rice
26 oz low sodium/99% fat free chicken broth
1 small onion, minced
parsley flakes to taste
Mix well, steam in rice cooker
In a skillet, heat olive oil, saute to get that fried/crusty flavor
(Yes, I do it in reverse order)
If you have any requests for your favorite foods, let me know, I'll see if I can find a way to polish it up, and then give it back to you for you to try it out, and let me know if it passes your test.
Tuesday, April 19, 2016
Japanese Egg-Roll “Lasagna”
I am a mad scientist. It isn’t so much that I am good at usual types of science. I did not fare very well in high school biology. I couldn’t even dissect a fish properly to show the brain well. It could have been used as a commercial about a fish brain on drugs. Chemistry wasn’t much better, and after 2 lab station fires and a threat to be kicked out, I switched to my sister’s class. The crazy thing? She was a freshman. I was a senior. And I needed her as a lab partner to get my grade in chemistry.
Sorry... I digress... But yes. My kitchen isn’t a kitchen. It isn’t even a test kitchen. No. My kitchen is a science lab, and I am the mad scientist. I am no doctor. I just love to cook, and come up with some crazy stuff.
A while back, I made Italian Egg-rolls. I made the usual meatball mixture, and wrapped it in egg-roll wraps, deep fried them, and put my awesome spaghetti sauce on it. Those were delicious. So, anyway, I went to make my egg-rolls. I didn’t have wraps, and the store was out. So, I decided to make lasagna noodles with some more of the semolina flour, and this time? Perfecto! So here is the deal....
Eggroll ingredients: 1# ground pork; 6 cups shredded cabbage (I like Napa, but it’s your choice); 1/4 cup shredded carrot; 3/4 cup minced dry shiitake mushrooms, reconstituted; 1/2 bag of fresh bean sprouts, minced; 3 tsp sesame oil; 2 tsp soy sauce; 1 tsp fresh squeezed ginger juice; 1/2 tsp salt; 1/2 tsp Accent; a drizzle of chili oil. Blend, let rest.
Roll out your fresh dough, after chilling for 30 minutes. Make them thin, and layer them in. between each layer of dough, place your egg-roll mixture. Make a sauce with soy sauce, the water from the mushrooms, shredded pickled ginger, some Dashi, and a splash of teriyaki sauce. Bring to a boil, simmer 10 minutes. Pour into baking pan with lasagna, bake 45 minutes. Serve with a side of soy sauce to dip each biteful in, and rice with pickles.
It wasn’t bad. It actually worked, in a weird sort of way, even though the egg-roll taste was spot on, the flavor is different from when we deep fry it. Next time, I will make the pasta to use as the wrap to fry. With what is left, I will use with other flour to bake a loaf of bread. I even used a little hemp seeds in with the flour. I come up with weird things, but, they are interesting. You can never be bored with the food here. It’s always a game, and a scientific experiment, and I have 3 willing guinea pigs willing to be my taste testers. Welcome aboard to the place where people are encouraged to play with their food.
Wednesday, March 30, 2016
Life, Love, and Eat - A Celebration and Mourning
Life can be strange. But, as social beings, there is a certain level of need to love and be loved, to be accepted by someone, hopefully more than just one person, and how we seem to use food, you know, that glorious stuff that has our taste buds wanting to taste, that mouth watering, honest to goodness food, the way it was meant to be eaten...
Anyway, though. I went and picked up my friend Nancy, who is right about my mom's age, and is a really neat woman. She is legally blind, and has end stage renal failure (her kidneys are on the fritz). She is always so appreciative of anything I do for or with her, that she considers herself blessed that we are friends.
Now, mind you. Nancy is one of these people who has a sense of humor, and she is gritty, witty, and definitely can keep you on your toes. I love the fact that she is a bit grainy, and has broken social rules of other women who are of her peers. So, of course being me, I actually enjoy her company, and I really think that honestly, I am the one who is blessed to have her, as opposed to the other way around. I know, I know... It means a lot for those who otherwise can't get out. But, of course, I am good at loving other people. I'm not always good at accepting it from others.
Anyway, we went to this place called Honey Bees II for lunch, and she treated. The food there is good. Mostly it's American comfort food. But it's GOOD comfort food. It's one of the spots we like to go to, since it's affordable as well. We went to Goodwill to shop afterwards, and we both found a few things, so that was good. We had fun, and will be making plans again soon. Life is precious, so it's important to spend it with the people who mean something to you. I recently lost another friend, who was only 34, and has a young son who is fatherless. Aaron was the type of guy who truly loved people. I hurt for his little boy. The fact that someone who is healthy can be taken away from you suddenly is reason to make sure you stay connected.
Ever wonder how it seems as if we celebrate life with food, and we mourn life with food, also? Meal time is the time that we can get people sitting around the table together. No matter who the other people are, when you're sitting around the table together with a meal or a snack or even just tea time, you are family during that time. So, we should serve good food, right? Absolutely. And the fact that weight issues are affecting health conditions, we need to make it healthy, as well.
So, of course, I came home, to do my lasagna... It came out good. But, I definitely do not have the skills needed to do pasta dough correctly. The flavor was good, the color was right, but the texture? Oh, no. but no worries. I used it anyway, figuring that the semolina flour wasn't exactly cheap. So it was more like pasta dumplings that got layered in between the layers of meat and cheese. Good cheese. The cheese filling consisted of fresh and made at the store, feta cheese (yes, I realize it's Greek, not Italian), and also provolone cheese, and a little each of Asiago and Romano cheeses, which were grated together, with an egg, garlic and parsley mixed in. The 93% lean ground meat had Asiago and Romano cheeses as well as oregano, basil, parsley, pepper, and an egg to keep it together.
So, while the texture was all off, I used it anyway, and made kind of like a pasta dumpling crust along the sides, and the lasagna is perfect, don't you think? It's delicious! I think this is by far, the best lasagna that I have ever made, and this could be served, as is, as long as there is a statement saying that the pasta is a little doughy like dumplings.
Of course, because I had all of these different ingredients, I also made sarma, a Serbian style stuffed cabbage rolls. Because the cabbage leaves have to be fermented, like sauerkraut, but not shredded, I make my own. In the past, I was simmering a whole head of cabbage in the pickling kettle, then removing the leaves. I found that the outer leaves, which are used to line the bottom of the pan for the rolls to go on were more like kraut, and the leaves near the center was still mostly like cabbage. So, I removed the leaves first, and pickled in batches to get it all in. It was a 2 day process, because you have to salt them, first.
Sarma is ground pork, and the seasonings include mild paprika, garlic powder, salt, seasonings, and other spices such as tumeric if you wish, and I usually just use the seasoning packets, that I will keep a secret... ;) You also need to put rice in there, to help the mixture stick together and hold up. I also put a little extra of the pickling juices at the bottom, so the steam can cook the rice. Here they are, and serve with rice pilaf or corn, for a full meal.
Don't forget to put a layer of the leaves across the top, so it keeps the moisture in, and doesn't get the rolls dark or crispy. This is something that is better the next day. Feel free to use some sour cream to go with this. We will be having this tomorrow for dinner, and probably Friday's lunch. Of course, visitors will be offered food, because feeding people is the same as showing them the love.
Because not all leaves are meant for rolling, since I was on a roll (sorry, bad pun), I also pickled the rest as Korean kimchee, which uses the sriracha to spice up the fermented cabbage. Just remember, fermented foods can help your digestive tract. It's good for you. So, here is my end result... My very home made kimchee, where the cabbage heads were turned into sauerkraut leaves first, after sitting in salt overnight, and then cooked, and rolled around the sarma, and then the kimchee...
Isn't that beautiful? Yes, I did all of this today. Well, the suku (Italian for spaghetti sauce) was made yesterday, but the rest, including the pasta dumpling noodles, were done today. Then the pickling of the cabbage, making the mix, and cooking the cabbage rolls, and the Korean pickled cabbage...
I know, I am strange, because my cooking is from 3 different parts of the world, sort of, with Western Europe being represented with Italian, Eastern Europe with Serbian, and the Far East with Korea... but, it's all good. I was having an okay back day, though I hope I didn't over do it, in which case, I may be paying dearly for this the next day or three... I hope not, but, glad I got this done.
So, if you are at my house, or I invite you, this means I want to love you by feeding you... No need for anything back, just let me love you by cooking for you, and you can love me back by eating what I made for you.
Anyway, though. I went and picked up my friend Nancy, who is right about my mom's age, and is a really neat woman. She is legally blind, and has end stage renal failure (her kidneys are on the fritz). She is always so appreciative of anything I do for or with her, that she considers herself blessed that we are friends.
Now, mind you. Nancy is one of these people who has a sense of humor, and she is gritty, witty, and definitely can keep you on your toes. I love the fact that she is a bit grainy, and has broken social rules of other women who are of her peers. So, of course being me, I actually enjoy her company, and I really think that honestly, I am the one who is blessed to have her, as opposed to the other way around. I know, I know... It means a lot for those who otherwise can't get out. But, of course, I am good at loving other people. I'm not always good at accepting it from others.
Anyway, we went to this place called Honey Bees II for lunch, and she treated. The food there is good. Mostly it's American comfort food. But it's GOOD comfort food. It's one of the spots we like to go to, since it's affordable as well. We went to Goodwill to shop afterwards, and we both found a few things, so that was good. We had fun, and will be making plans again soon. Life is precious, so it's important to spend it with the people who mean something to you. I recently lost another friend, who was only 34, and has a young son who is fatherless. Aaron was the type of guy who truly loved people. I hurt for his little boy. The fact that someone who is healthy can be taken away from you suddenly is reason to make sure you stay connected.
Ever wonder how it seems as if we celebrate life with food, and we mourn life with food, also? Meal time is the time that we can get people sitting around the table together. No matter who the other people are, when you're sitting around the table together with a meal or a snack or even just tea time, you are family during that time. So, we should serve good food, right? Absolutely. And the fact that weight issues are affecting health conditions, we need to make it healthy, as well.
So, of course, I came home, to do my lasagna... It came out good. But, I definitely do not have the skills needed to do pasta dough correctly. The flavor was good, the color was right, but the texture? Oh, no. but no worries. I used it anyway, figuring that the semolina flour wasn't exactly cheap. So it was more like pasta dumplings that got layered in between the layers of meat and cheese. Good cheese. The cheese filling consisted of fresh and made at the store, feta cheese (yes, I realize it's Greek, not Italian), and also provolone cheese, and a little each of Asiago and Romano cheeses, which were grated together, with an egg, garlic and parsley mixed in. The 93% lean ground meat had Asiago and Romano cheeses as well as oregano, basil, parsley, pepper, and an egg to keep it together.
So, while the texture was all off, I used it anyway, and made kind of like a pasta dumpling crust along the sides, and the lasagna is perfect, don't you think? It's delicious! I think this is by far, the best lasagna that I have ever made, and this could be served, as is, as long as there is a statement saying that the pasta is a little doughy like dumplings.
Of course, because I had all of these different ingredients, I also made sarma, a Serbian style stuffed cabbage rolls. Because the cabbage leaves have to be fermented, like sauerkraut, but not shredded, I make my own. In the past, I was simmering a whole head of cabbage in the pickling kettle, then removing the leaves. I found that the outer leaves, which are used to line the bottom of the pan for the rolls to go on were more like kraut, and the leaves near the center was still mostly like cabbage. So, I removed the leaves first, and pickled in batches to get it all in. It was a 2 day process, because you have to salt them, first.
Sarma is ground pork, and the seasonings include mild paprika, garlic powder, salt, seasonings, and other spices such as tumeric if you wish, and I usually just use the seasoning packets, that I will keep a secret... ;) You also need to put rice in there, to help the mixture stick together and hold up. I also put a little extra of the pickling juices at the bottom, so the steam can cook the rice. Here they are, and serve with rice pilaf or corn, for a full meal.
Don't forget to put a layer of the leaves across the top, so it keeps the moisture in, and doesn't get the rolls dark or crispy. This is something that is better the next day. Feel free to use some sour cream to go with this. We will be having this tomorrow for dinner, and probably Friday's lunch. Of course, visitors will be offered food, because feeding people is the same as showing them the love.
Because not all leaves are meant for rolling, since I was on a roll (sorry, bad pun), I also pickled the rest as Korean kimchee, which uses the sriracha to spice up the fermented cabbage. Just remember, fermented foods can help your digestive tract. It's good for you. So, here is my end result... My very home made kimchee, where the cabbage heads were turned into sauerkraut leaves first, after sitting in salt overnight, and then cooked, and rolled around the sarma, and then the kimchee...
Isn't that beautiful? Yes, I did all of this today. Well, the suku (Italian for spaghetti sauce) was made yesterday, but the rest, including the pasta dumpling noodles, were done today. Then the pickling of the cabbage, making the mix, and cooking the cabbage rolls, and the Korean pickled cabbage...
I know, I am strange, because my cooking is from 3 different parts of the world, sort of, with Western Europe being represented with Italian, Eastern Europe with Serbian, and the Far East with Korea... but, it's all good. I was having an okay back day, though I hope I didn't over do it, in which case, I may be paying dearly for this the next day or three... I hope not, but, glad I got this done.
So, if you are at my house, or I invite you, this means I want to love you by feeding you... No need for anything back, just let me love you by cooking for you, and you can love me back by eating what I made for you.
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