Yesterday I caught an episode of I Love Lucy. Silly Lucy was trying to be a part of Ricky's show. She went to the audition and tried to dance but really she just had two left feet. Ricky brought out a costume, said it was a size 12 and said, "you all are size 12, right?" All said yes. Except for Lucy. She didn't say what size she was but she tried on the costume and it ripped. So she made a deal with Ricky. If she lost a bit of weight to fit into the size 12, she could be in the show. Long story short, she did.
But here's the thing that caught my attention. ALL of the girls were size 12. And they looked perfect. They were fit and healthy and didn't look "fat". Today, though, a size 12 actress would be called fat and the only thing that would be talked about was her weight and her pursuit to drop pounds. That would be the focus instead of her acting. Her name would be prefaced with "plus size". It's so irritating. Marilyn Monroe was a size 14. No one, ever, called her fat. No one, ever, called her plus size. When did the "normal" size of women, size 12 or 14 become considered fat and size 0-6 become ideal, become the prevelant definition of beautiful?
There is a local DJ here, actually probably more than one, that calls Adele a fat cow. One of the actresses on Mad Men is called plus size. It pisses me off. They are neither a fat cow, nor plus size. They have shape and definition and curves! When did that become so "bad"?
So how do we move away from that and get back to where women aren't judged by their weight, their worth is not based on their appearance?
Menu Sunday
Haven't posted one of these in quite a while, but I'm experiementing with some new goodies so...
When I cook with new stuff or try a new recipe, Steve sighs, rolls his eyes and, I think, silently prays. Out loud he says, "Oookaaayyy" with just the tiniest hint of reservation. Only it's not really so tiny.
This week in my Bountiful Basket I received leeks, eggplant, a bag of potatoes, blood oranges, a pineapple and broccoli. I've never cooked with leeks or eggplant before. I asked a friend if they had any good ideas. They said leek and potato soup! So this morning, I got up, washed and cut the leeks, the potatoes, added beef broth, evaporated milk (didn't have heavy cream) and a little bit of water. Salt, pepper, etc. and simmered for a little bit. Put it in a blender and hit "liquify" and....delicious potato and leek soup! We're having it for lunch right now and even Steve likes it.
I also peeled and cubed eggplant and mixed with a can of tomato soup, onion, zuccini, yellow pepper, garlic, pepper to make a ratatouille in the CrockPot.
Contemplating pineapple salsa. We like fresh pineapple too much for it to actually get cut and make it into a salsa. It's eaten as it's cut. Maybe we'll try. Pineapple, red pepper, cilantro and jalapeno (although I might skip this, it will be good without) and a squeeze of lime.
Tomorrow I will be making a pot roast with carrots (also from BB) and potatoes, letting it cook all day while I'm at work. The rest of the week looks like this, in no particular order:
Chicken Stir Fry
Tatertot Casserole
Ribs
Ratatouille
Grilled Brats
Cheese Ravioli with Marsala-Caper sauce
I'm also feeling just a bit adventerous and might, might try some fried pickles today. Not sure I have the correct ingredients to attempt this.
When I cook with new stuff or try a new recipe, Steve sighs, rolls his eyes and, I think, silently prays. Out loud he says, "Oookaaayyy" with just the tiniest hint of reservation. Only it's not really so tiny.
This week in my Bountiful Basket I received leeks, eggplant, a bag of potatoes, blood oranges, a pineapple and broccoli. I've never cooked with leeks or eggplant before. I asked a friend if they had any good ideas. They said leek and potato soup! So this morning, I got up, washed and cut the leeks, the potatoes, added beef broth, evaporated milk (didn't have heavy cream) and a little bit of water. Salt, pepper, etc. and simmered for a little bit. Put it in a blender and hit "liquify" and....delicious potato and leek soup! We're having it for lunch right now and even Steve likes it.
I also peeled and cubed eggplant and mixed with a can of tomato soup, onion, zuccini, yellow pepper, garlic, pepper to make a ratatouille in the CrockPot.
Contemplating pineapple salsa. We like fresh pineapple too much for it to actually get cut and make it into a salsa. It's eaten as it's cut. Maybe we'll try. Pineapple, red pepper, cilantro and jalapeno (although I might skip this, it will be good without) and a squeeze of lime.
Tomorrow I will be making a pot roast with carrots (also from BB) and potatoes, letting it cook all day while I'm at work. The rest of the week looks like this, in no particular order:
Chicken Stir Fry
Tatertot Casserole
Ribs
Ratatouille
Grilled Brats
Cheese Ravioli with Marsala-Caper sauce
I'm also feeling just a bit adventerous and might, might try some fried pickles today. Not sure I have the correct ingredients to attempt this.
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