Gulp: Adventures on the Alimentary Canal by Mary Roach

I’ve just finished reading another masterpiece by one of my favorite authors, Mary Roach. She’s a science writer and a New York Times bestseller, and one amazing researcher! Myself a writer, and as someone who geeks out on research and fascinating fun facts, I really admire her books and the enormous amount of time she must put into her works. You rock, Ms. Roach!

IMG_3159

Gulp: Adventures on the Alimentary Canal takes the reader on a journey through their own bodies. You put something in your mouth, you chew it up and swallow, and then it follows a path until it reaches the far side. It seems pretty simple, we do this everyday. What makes this book so fascinating however, is the breakdown of that journey…

cat-1843241_1280

Did you know that the pet food you buy might be manufactured to please you, more than be what your pet needs? Did you know about the antibacterial and antiviral properties in your saliva?

fish-881161_1280.jpg

Do you know whether or not a goldfish could survive in your stomach if you swallowed one? Do you know what would happen to you if you were swallowed by a whale, like Jonah in the Bible?

human-digestive-system-163714_1280

Do you know what terrible things happen to people who swallow drugs to smuggle them? Do you know what lengths prison inmates will go to, to smuggle items in their bodies?

abstract-1238246_1280

Do you know what would happen if you overate in gross quantity at one sitting? Do you know how life-threatening it is to walk past a manure pit? Do you know what a fecal transplant is and why it’s a miracle?

I didn’t either, until I read this book.

smiley-1271125_1280

Now, I must preface, Mary Roach’s books are not for the weak of stomach (ha-ha). The face above is the look I perpetually have as I read them. First, you’ve got to have your thinking cap on. Her books are science books, though she does an excellent job of breaking things down so that the topics are digestible (tee-hee). Her wit also makes the difficult concepts easy to swallow (giggle)…

But further, her books have a visceral affect. When I read her Spook: Science Tackles the Afterlife, I was jumpy and nervous whenever I picked up the book, like a ghost was lurking near. And when I read her Packing For Mars: The Curious Science of Life in the Void, I perpetually had vertigo and became terrified of space. While reading Gulp: Adventures on the Alimentary Canal, my gag reflex was constantly on high alert and I had difficulty eating my lunch.

This isn’t to dissuade you from reading her works, it’s more of a “Put your seatbelt on, you’re going for a wild science reading ride. Weeee!”

IMG_3160

Next up, Mary Roach’s Stiff: The Curious Lives of Human Cadavers and…

IMG_3161

Grunt: The Curious Science of Humans at War. Because it seems I like getting my brain scrambled by science, and learning about things that freak me out! Read one of Mary Roach’s books and you’ll know exactly what I’m talking about.

Here’s to the great wonders to be found in a book, and to learning something new, each and every day!

Three Squares: The Invention of the American Meal by Abigail Carroll

I’ve just finished reading Three Squares: The Invention of the American Meal by Abigail Carroll and found it to be a fantastic text filled with historic food facts!

img_2908

Three Squares treats us to a food timeline in US history. Carroll begins with what mealtime likely usually looked like for settlers in the 17th century (when European colonists began planting roots and observing the foods Native Americans consumed)…

vegetables-752153_1280

I was absolutely fascinated to learn what and why settlers were eating/growing/harvesting what they were and how they prepared these items. It was also interesting to learn how settlers viewed their native neighbors (rampant with cultural clashing and ugly stereotyping when it came to the meal)…

barley-1117282_1280

In the 18th century, patterns began to change. Where many crops, food items and ways of preparation had been originally rejected in the 17th century, new generations of Americans began to do the opposite, rejecting their European food pasts and clinging to what made their crops and tables uniquely American…

vegetables-1695831_1280

As Carroll’s timeline progresses, we learn how the hours at which meals were taken, what was being consumed, and how food was being prepared and presented, changed and why. I found it really awesome to learn how consumption has changed so dramatically over the years, due to changes in American culture, wartime, industrialization and technology…

ornamental-corn-1651971_1280

Three Squares spans a great many topics…

  • What foods were uniquely native to North America vs. crops that were introduced.
  • The strong cultural bonds we make with our food.
  • How food associates with our notion of social status.
  • The way structured family meals affects our social skills and intelligence.
  • Nutrition, school lunches, government reforms.
  • The powers of packaging, advertising, and the impact of television.
  • Snacking and American leisure time.
  • And much, much more…

fried-eggs-456351_1280

Though folks who love food will find interest in this book, I think it is especially for anyone who enjoys history, and particularly American history. It is a highly digestible (tee-hee) historic timeline that will have you learning something new and interesting at the turn of every page! I cannot recommend it enough, it was truly a gastronomic pleasure!

What’s cooking good looking?

I made a special skillet this week, salmon cakes! My grandma used to make these, and my mom too, and this week I made them for my honey and I, and we quite enjoyed them…

img_2888

I’m not very good with following recipes and like to use what is on hand (always hoping what I’m making will turn out). I threw together a can of salmon, an egg, half a cup of bread crumbs (actually smashed pita chips), half a cup of mayo, a few tablespoons of mustard, half a cup of minced chives, and then formed the patties and let them cook slowly over medium heat…

img_2890

Crispy on the outside, flavorful hot salmon on the inside, served with some zesty sauce (a little mayo mixed with a little sriracha), and a salad. Next time I’m going to try baking them and see how they turn out!

img_2887

I’m always making a sandwich, because I’m nuts for them. For the last few weeks, cucumber sandwiches have been my favorite. This sandwich included toasted sourdough, a  spread of mayo, sliced red onion, arugula, cucumber, salt and pepper. I also really like making an open-faced sandwich with a little chive cream cheese and a layer of sliced cucumber. Delicious!

img_2831

I also whipped up a frittata (though frittata means ‘fried’ and mine was baked). Some eggs, some cheese, some veggies, voila!

img_2832

Fresh and simple meals are always a delight, especially when they are colorful!

img_2834

I also roasted some fingerling potatoes and steamed up some pea pods and had a little feast. There’s lots of veggie love in my kitchen!

img_2808

As the season is starting to change, I’m already leaning toward cool weather fare. I roasted a very large acorn squash last week (and ate the entire thing myself) and also baked up a zucchini casserole. Nothing like roasted veggies and hot casseroles to ward off a chill!

What’s cooking in your kitchen? Have you whipped up anything that is traditional to your family lately (like my salmon cakes)?

Egg-in-the-hole!

Have you ever made an egg-in-the-hole? It’s fun, ridiculously easy to make, and so tasty!

‘Unless it’s tuna fish, I’m not coming out to help you make breakfast mom. I’m cozy right here…

IMG_2261.JPG

The first time I ever had an egg-in-the-hole was in grade school. As my mom went to work early in the mornings, I joined a ‘before school program’ where they served breakfast and I could play games with the other early birds, until classes began. The school cooks prepared breakfast for this little band of kiddos amidst prepping to feed the entire school a hot lunch.

IMG_2253.JPG

I begin by buttering two large pieces of sourdough bread. However, some folks simply melt butter in the pan first and throw the bread in. I also use a glass to cut out the hole (which is small enough for the egg to nest, but large enough that the egg doesn’t begin to ease over the toast). Throw the little rounds into the pan too!

IMG_2254.JPG

Next, crack the eggs in and let this side of the toasties get crispy.

…the days that the school’s lunch ladies made egg-in-the-holes, were the best days ever. Each child was allowed one. If you were still hungry for a second one when you were finished, you could go back in line and they would make you another (as long as all of the children had received their first one).

IMG_2256.JPG

The key to great egg-in-the-holes are that you allow the bread to get crispy (requiring ample butter). But at the same time, you don’t want the eggs to cook completely. You still want the yolk to be liquid. For this balance, let the bread toast up a moment before putting your eggs in so that you don’t end up with gooey bread…not so good.

IMG_2258.JPG

Use the little toasted rounds to dip into the yolk. Why is this so darn delicious? There is something about the way the bread toasts and soaks in the egg…awesome.

So, did I get in line for a second helping when I was a wee one? Oh yes! Those eggs-in-the-holes (using good ole’ Wonder Bread) were it. All these years later, I’m still making them.

IMG_2265.JPG

This morning I was out of sourdough and had whole grain bread in the house. Folks make their egg-in-the-holes using whole grain, but I just as prefer to eat that kind with over-easy eggs. There’s something about sourdough, or Italian bread that makes an egg-in-the-hole just right. Check out Pioneer Woman’s entertaining post for this recipe here!

What foods did you eat as a youngster, that fill you with nostalgia today? Do you ever make them?