Simple Food

The food you eat can be either the safest and most powerful form of medicine, or the slowest form of poison. Ann Wigmore A friend sent me a chicken soup recipe that calls for 16 ingredients. Sixteen. Including ditalini pasta, whatever that is. (Okay, I Googled it. It's the pasta I've seen in macaroni salads.) I have a small kitchen, which means I don't store ten shapes of pasta. I don't store six kinds of flour. I don't keep 25 herbs and spices, since I'd probably use the same eight or nine all the time while the others just got stale. I don't want to shop for a bunch of ingredients, and I don't want to fool with washing, prepping, and measuring all of them. Simple food is healthier, cheaper, and easier. Michael Pollan, author of Food Rules: An Eater's Manual ,* suggests that we shouldn't eat anything our great-grandmothers wouldn't recognize as food. Well, my great-grandmother would have recognized fried frog legs, lard