…and I have to say I feel pretty fantastic. Since sitting down to grilled flank steak when we were on vacation in March, Allie and I haven’t eaten meat. We’re going to see if we can last a month. So far, so good. Strangely, I feel like I have more energy. This morning I forgot to drink coffee and didn’t even notice until an hour later. That’s crazy. Normally I can’t even put two thoughts together until I’ve had at least one cup, but today I was reading and writing on a bad night’s sleep and nothing but oxygen.
Could it be the meatless diet? Maybe. I definitely have more energy after meals. It’s hard to lapse into a food coma after a lunch that’s mostly lentils. You can’t get the meat sweats when you aren’t eating meat. After meals, instead of hitting a low, I hit the afternoon as hard as the morning. There are fewer lulls in my day, fewer dips in my energy level.
Which brings me back to an idea that has increasingly weighed on my mind: taste is just one dimension of food, and maybe one of the least important. Why would I care if X tastes better than Y if Y makes me feel better, costs less, is healthier, and is better for the planet and everything living on it?
Which brings me to another idea: a lot of the time Y (non-meat food) tastes better than X (food with meat). Cooking vegetables is harder to master than cooking meat. Once you know what you’re doing, non-meat food is just as good–especially when spring hits and so does the year’s run of vegetables, starting with ramps and asparagus.
Allie and I are nonchalantly working through Chez Panisse Vegetables, one of the great resources on how to cook vegetables. The book starts with the letter “a,” so we grabbed some asparagus this weekend and got started. Looking forward to learning the arcane bits of info that, collected, bring your vegetable game to a really nice level.
Wait, who is writing this post? If I could have read the previous five paragraphs two years ago, I would have said, “Man, I am a destroyer of barbecue and an inhaler of cured pork–what the hell are you talking about?” Right now, though, I’m feeling molto bene and thinking about extending this thing past one month. -Chris