Tag Archives: MidLaw Diet

Cahiers du Hoummous — Hummus in a time of crisis — MidLaw Semiotics

In crisis, recur to fundamental principles.

Fundamental principles arise from experience. Experience from consciousness. Language shapes consciousness. Language matters.

“Hummus’ is the abbreviation of  “hummus bi tahini.” Hummus is the original word for chickpeas and tahini is for ground sesame seeds.  Hummus begins here. Then salt, and lemon juice to dance. Oil, garlic, cumin, and pepper to dress.

Before the crisis, some were suggesting substituting white beans instead of chickpeas and eliminating tahini. They called that hummus.  Others, mashed beets. It was hummus, except without the chickpeas and without the tahini.

What? George Washington’s hatchet.

Is crisis any wonder?

Recur to fundamental principles. Chickpeas mashed, sesame seeds ground, lemon juiced. Things will come right.

Cahiers du Hoummous — Hummus in a time of crisis — Routines

Control counters crisis

Routines are control.

Centuries — millennia —  have chiseled the steps to hummus. There are routines.

The Cahiers du Hoummous sees the steps, the routines, records them.

Each step in its turn, unto itself. Then the next.

Non-essentials fall away.

Chickpeas, sesame seeds. Lemons.

Choices are made. Routines settle.

  • Dried chickpeas or canned?
  • Roast sesame seeds or tahini?
  • Olive oil in it or on top?
  • One lemon or two?
  • Garlic in the hummus or on top? One clove or two, roasted or not?
  • Add tahini to chickpeas or chickpeas to tahini?
  • Skins?
  • Spices.
  • Hot hummus or cold?
  • And more.

Routines. Handles. The handles strengthen. Hummus and beyond.

The gateway is MidLaw Mind. In a time of crisis.

 

Cahiers du Hoummous — Bedrock in times of crisis

In times of crisis, it is well to stand on bedrock. Recur to fundamental principles.

The verdict of the centuries is that hummus is chickpeas (mashed), sesame seeds (ground), garlic (peeled), and lemon (juiced).

Followers of MidLaw will learn hereafter that olive oil, salt, cumin, and cayenne pepper play important supporting roles.

But the essence of hummus is chickpeas, tahini (ground sesame seeds), garlic, and lemon. That is bedrock.

A trend of recent times is to introduce other elements into the mix. Worse, there are those who substitute and eliminate essentials. This is done in the name of creativity. They call the result “hummus.” Partly, this is an offense to the language. Often, it is an offense to the culture. It serves ill in a crisis.

Of course, there is nothing wrong with throwing anything you like into a food processor, then grinding and eating it. (Well, let’s limit this to vegetables for discussion’s sake.) But, there are issues of language, etymology, and culture here – which will be considered in later cahiers. Get your own word, though, for what you do, because without chickpeas and tahini, it is not hummus. The earth will shift beneath your feet.

And there is the issue of beets – grinding up beets, eating them, and associating that with hummus. Does this require discussion?

In a crisis, trust the learning of the centuries.

 

Sun-dried tomato pesto — SPOILER: Recipe plagiarized from Guilford College

Recipes are not protected by copyright law.  (At least, as long as they do not incorporate anything more than materials and directions.)

Recipes might be plagiarized, but plagiarism is not illegal, exactly. There is, however, a moral component to it.

So let’s start with this: the excellent recipe set out below was created (as far as I know) by Guilford College to accompany the exceptional sun-dried tomatoes grown and dried on the Guilford College Farm, which supports Guilford’s extraordinary Sustainable Food Systems major and which produces over 10,000 pounds of food a year (and more).

Here’s the deal: Guilford College sun-dried tomato pesto is dynamite, and it’s great on collards. And other stuff. Takes about 10 minutes to make. Here’s what you need to know:

Ingredients

  • 1 cup sun-dried tomatoes.

NOTE: Use dry dried tomatoes, not the ones immersed in oil. If you try it with the latter, you’ll want to adjust other ingredients, and flavor may be inflected. Guilford College sun-dried tomatoes are comparable to a leaf of flue-cured tobacco.

  • 1/3 cup unsalted, dry roasted almonds.

NOTE: I would use more almonds than this, at least with my collards. I’m not sure that salted almonds wouldn’t be fine, but not the smoked ones or flavored ones.

  • ½ teaspoon kosher salt.

NOTE: Now, you see the point about whether the almonds are salted.

  • 2-3 cloves garlic.

NOTE: This is going to depend on you and garlic, and the particular garlic you have. Food without garlic is ­­­­­­­­­­­­­­­­­­­­like an interstate with no exits­, but too much garlic is a punishment for sins.

  • 1 tablespoon of fresh rosemary leaves, the ones you should have growing in a dry, full-sun spot somewhere in your yard (in a pot for all that). Even you can raise rosemary.
  • ½ teaspoon crushed red pepper flakes. (You know the drill about red pepper: it’s optional; you can probably add more than what’s prescribed. Up to you.)
  • ¼ teaspoon cracked black pepper.
  • ¾ to 1 cup extra virgin olive oil. (More or less, depending on your plans for it. I wouldn’t use too much here.)

Directions

Put it all into a food processor. Process. Just like the Early Friends did.

Put it on whatever you want to.  Collards is/are a good idea. Or, black-eyed peas, for the season.

Moral Absolution

If you have read this far knowing that this recipe has been appropriated from Guilford College, you now have three options. They are:

  1. Refer a likely student to Guilford knowing that Guilford’s remarkable, innovative program – THE GUILFORD EDGE – changes lives.
  2. Make a donation to Guilford, hoping that, if your donation exceeds three figures, someone will send you some sun-dried tomatoes, and knowing that your gift will support Guilford’s remarkable, innovative program – THE GUILFORD EDGE. If the sun-dried tomatoes are not forthcoming, ask for some.
  3. Tell others that Guilford’s remarkable, innovative program – THE GUILFORD EDGE – is carving out a unique and immensely valuable niche for Guilford College in the firmament of 21st Century higher education.

If you do not do one of these, then you may be colluding in some sort of plagiarism. It’s not clear.

Soup in milk cartons — Spanish; fortune awaits at Greensboro Farmers Market

These Spaniards sell fresh soups, chilled, in the likes of milk cartons in their grocery stores. Sometimes in bottles, like milk bottles. Salmorejo, gazpacho, ajoblanco. Wonderful, highly flavorful, fresh cold soups.

Maybe they do this in grocery stores in the US. I am not a good shopper. Often I don’t see what’s there.

I suppose it’s a close call, but when you can get such soups, so fresh, so easily, and so economically, with little or no chemicals, why would you go to the trouble to make them yourself?

Maybe we could get them at the Farmers Market? They’d need coolers. Like they do for seafood and and chickens.

If not, you’d want to learn to make your own ajoblanco.

Octopuses

Octopuses, they say, have nervous systems that differ radically from ours (us vertebrates). Clusters of nerve endings are located around their bodies and among their many legs. Those nerve junctions can operate independently. They don’t need to send every bit of information back to a central brain. They coordinate directly and independently of brain central.

This makes them quick, resilient and smart in a special way.

We don’t entirely understand them and their angle on consciousness.

In light of this, should we be eating them? With mashed potatoes and alioli?

Eggs mount comeback at Mayo Clinic — paralleling classic cultural progression

In the beginning, eggs were good. Two every morning.

Then they got bad. Cholesterol.

But they came back. Dietary cholesterol does not determine what’s in your arteries.

Most recently, they went bad yet again.  A study of early deaths among egg eaters.

Still, they return. Over at the Mayo Clinic. Mayo says it’s not the eggs, it’s you.

Eggs are good for some people, bad for others. Depends on what you bring to the table.

We’ve seen this before. In fact, repeatedly.

Religion. First, God was an external, objective actor. Then He became the possession of the priests. Then, of congregations. And, ultimately, is a matter of the experience of individual believers.

Art. First, art was a re-creation of an animal. Then, a representation of objective reality. Then, a stimulus of the viewer’s senses. Then, a stimulus of the viewer’s subjective experience.

Industry. First, a craft. Then, mass production, automation. Then, artificial intelligence.  Ultimately, individual, 3-D printed products.

Law. First, decrees of the strong. Then, decrees of the ordained. Then, Natural Law. Then, legislation and interpretation. Ultimately smart contracts, implemented by blockchain.

Hummus. First, hand-crafted along the Nile. Then, a national food. Then, a global, plastic-packed, shelf product. Ultimately, any pulverized, creamy dip. Finally, retrieved by the roll-your-own ethic of the MidLaw Diet. You don’t buy it; you make it. Your way

Now it’s eggs. But it’s not the eggs. It’s not the cholesterol. It’s you.

If eggs are back, can bacon be far behind?

Humpty Dumpty back on the wall

MidLaw has been all over eggs. Recommends them with hummus.

As early as 2015, MidLaw lifted up CNN’s report: Eggs Are Legal Again; Breakfast Is Back.

Two months ago, MidLaw linked to the Cleveland Clinic’s egg-affirming encomium: Eggs are good for you. “Eggs are fine. They’re actually a very healthy food.”)

I hope you ate them when they were good for you.

The Journal of the American Medical Association is reporting now that some new study concludes that eggs kill. Harvard’s School of Public Health and others are all “on the one hand, on the other hand.”

Humpty Dumpty is back on the wall. Coffee is an endangered species. Orange juice is a sugar bomb. Bacon: nitrates, nitrites.

Before you can get out the door in the morning.

Hummus for breakfast is not a bad idea. The Way.

 

 

A timidly lived life, an eggless existence, low fat

Eggs Fried

The Cleveland Clinic says eggs are good for you. It says you’d do well to eat them every day. Salt, it says, is not all that bad. A low-fat diet makes little difference.

All those eggs not eaten. All that cabbage not salted. So much skim milk. The mind reels. The spirit plummets. The metabolism boggles.

Who is to blame? Doctors? The Government? The Sugar Lobby?

Where is the reward for a timidly lived life? An eggless existence?

What price low fat?

Night descends

In recent weeks I have learned that eggs are good for you. Eat them. Coffee is good for you. Drink it.

Drinking alcohol is bad for you. Even one drink. Orange juice is not great for you. And there is news about small-dose aspirin.

Myers-Briggs is not grounded in science. I like people after all. Who knew?

Has this news come too late?

I am a knight without armor in a savage land.