MY WAY OF COOKING

I HAVE A LOT OF ALLERGIES. I THINK THIS IS
WHY I HAVE ALWAYS BEEN SO PICKY OVER
FOOD. IF SOMETHING DOES'NT TASTE GOOD,
YOU MAY WANT TO AVOID IT.

COOKED VEGETABLES DO NOT SET WELL WITH
ME, SO I CHOOSE TO LIGHTLY BLANCH, STEAM,
OR HAVE THEM RAW. MAYBE KIDS WOULD LIKE
THEM BETTER COOKED THIS WAY. REMEMBER
MOM'S YELLOW-GREEN VEGIES AND THE SMELL
OF SULPHER MEETING YOU AT THE DOOR?

SALT OR MSG IN COOKED FOOD TENDS TO DIS-
APPEAR, SO TOO MUCH RESTURANT FOOD
MAKES MY HANDS SWELL. I LIKE COOKING
WITHOUT SALT AND ADDING FRESH SEA SALT
TO MY FOOD...PEPPER, TOO. TAKE CONTROL
OF WHAT GOES INTO YOUR BODY, I SAY.

I EAT LIKE MY GRANDMOTHER, WHO LIVED
TILL 97. SHE ATE FRESH, REAL FOODS WITH
NO FUNNY CHEMICALS IN THEM. BUTTER
OVER MARGERINE, SUGAR OVER THAT PHONY
SWEETENER!!! THE TRICK IS TO EAT
A LITTLE BIT OF EVERYTHING (IN SEASON).
WHO KNOWS HOW THE IMPORTED FRUITS AND
VEGETABLES ARE GROWN AND TREATED?