The World's Pickiest Eater

Here I am. The woman who could and would eat nearly anything, reduced to searching for something, anything, that will taste good or at least good to me. How is it that one of life's greatest pleasures has turned into a chore? No longer can I effortlessly sample anything of my choosing. No. Instead I need to carefully envision what will appeal in hopes that it actually will.

On one recent occasion, I demand smoked oysters with a dab of mayo and A. brings me a platter. Perfection. I gobble them all, artfully arranged with a caper and spinach leaves on toast.

Today I envisioned corned beef, cabbage and boiled potatoes. I thought it would come thickly sliced, from a nearby restaurant. Instead, my dad brought me 2 platters from a pub near his home. It was not at all what I had in mind, as it was presented, cold on a plate. So I asked that he try an order from the restaurant near my house. It was only marginally better, maybe because it was hot. It too, was not thickly sliced or at all what I had imagined. I ended up with an awful tummy ache.

Friends go out of their way to bring me elaborate meals, some quite over the top and inventive. All kinds of extremely healthful meals have come my way. I certainly do appreciate all of the effort that goes into these dishes but I now must confess that simple might be best. I cannot tolerate too many flavors at once. Comfort food tends to be less multi-dimensional and easier for me to tolerate. Ordinarily we are a family of adventurous eaters but in these trying times I think some comfort food might be in order.

Of course comfort food varies according to one's background. For me it conjures up visions of my grandmother's food. If she were here I would be asking for Matzoh Ball Soup, Stuffed Cabbage, Blintzes, and Noodle Kugel.

But I don't only entertain cravings for Jewish foods. Meatloaf, mashed potatoes, a plain roast chicken, macaroni and cheese would please. Roasted vegetables with one herb and a sprinkling of salt. Salads with a simple vinaigrette. Pasta, pierogi, tuna-noodle casserole, potato gratin and chocolate or vanilla pudding, are foods which also tempt my palate, at least for today.

Odd but my cravings match my doctor's latest instructions. Yes. The good news is that I am no longer restricted to a low fat diet, nor am I adhering to all of the Anti-Cancer principles. Instead I have been instructed to eat as much butter, cream, ice cream, sour cream and the like, as I can.
And as long as it is organic, grass-fed, local etc., I will do my best to follow the doctor's orders!

Here's looking forward to eating some fine, fatty foods...

The Gift That Keeps On Giving: Moose Bolognese

A few months ago, I received the unlikely gift of a box of moose meat from B., a reader in Wasilla. Little did she know it would sustain me for such a very long while. As I hadn't been feeling that well at the time it arrived, I kept saving the moose for just the right occasion. After all, how often does one receive moose meat, right?!

It wasn't until a few days prior to my surgery that I finally had to have the moose burgers. I least I wouldn't have died on the operating table without having tasted what B. considers one of the best burgers around. The sliders I made were rather tasty so I was glad I did.

After surgery I had very little appetite for much of anything, let alone moose. When I began chemo in February, eating became even more of a challenge as perpetual nausea kept me from eating most things and my taste buds became hyper-sensitive. Flavors that I once loved became repellent and all I wanted was meat. Following chemo treatments, odd and very precise cravings hit me. One of the first things I asked for was crumbled moose meat in a frying pan, with salt. As all we had was a hunk of frozen chopped moose, A. took it out into the backyard and hacked it into chunks with an ax. He took out one chunk and prepared it for me as requested, accompanied by toast points and garnished with spinach. It hit the spot at the time but I will never eat or want that preparation again. So back to the freezer went a all of the hacked moose meat.



I knew that I had to use that moose meat before it suffered freezer burn and the other day I had a hankering for some pasta Bolognese, hence my idea for Moose Bolognese. I even had the energy to make it myself, using Marcella Hazan's already tried and true recipe. With moose meat, or without, give it a try for a comforting meal.