So long low fat!

“It is now increasingly recognized that the low-fat campaign has been based on little scientific evidence and may have caused unintended health problems.”

http://grist.org/scary-food/2011-03-04-low-fat-diet-fad/


I'm super happy about this.  I've been saying that animal fats are healthier and healthy for people, but people don't listen, probably because I don't have a fancy science degree.  I should just forward this article, each time someone asks me how I stay slim, because when I tell them, they roll their eyes, or make some joke about lard and continue to get fat.

It's a bit funny that I came across this news today, because so far, I had a bacon and tomato sandwich for breakfast and then one for lunch.  It was one slice of rye per meal, fried on both sides in the bacon grease in my cast iron pan, so the bacon crisped up to perfection, and the grease didn't go to waste, then topped with delicious Ayrshire bacon from a local pig farm and tomatoes and onions from my backyard.  Awesome!

This is such a treat.  I don't eat like this all the time, every day, but since I have the bacon and tomatoes are in season, I'm totally indulging.  One open sandwich per meal is totally healthy and nutritious.  I had   a fresh peach in between breakfast and lunch, which was delicious, so sweet and juicy, as it should be.  I bought a basket of peaches, and some bruised when the basket fell off my seat, when I had to slam on my brakes, so I made peach pie, also delicious, but I will post that later.

Ricotta Pasta

This is one of my favourite pasta dishes, and it's so easy.  I've been making it for quite sometime, and I've noticed that little things make a difference.

Here are the things that make this dish yummy:
fresh basil
roasted tomatoes
good quality ricotta cheese
freshly grated parmesan cheese (I always use Parmigiano Reggiano; it seems expensive, but a $5 piece lasts me a long time)
egg noodles (which I tend to use any time I need pasta, noodles, or macaroni)

I use small tomatoes, cherry, campari, or grape; the smaller ones work better than full sized tomatoes.
First take out the ricotta from the fridge, so it's not as cold.
Then, half or quarter your tomatoes, place in a baking dish or on aluminum foil on a cookie sheet, sprinkle with dry basil and oregano.  No need for grease.

Boil your noodles or pasta.  Try the egg noodles, you won't regret it.  You can even make your own egg noodles, I'll write about that another time.

Take a bowl or dish large enough to fit everything, including a container or package of ricotta and all the tomatoes.  In that dish, mash up the ricotta with a fork, add some sea salt and ground pepper, chop up some fresh basil and add it to the rest, grate some parmesan and add it in, mix it all.

Next drain your noodles. Rinse lightly.  Add the roasted tomatoes to the ricotta mixture.

Then add the noodles.

This pasta dish tastes incredible, and it's so easy.  It's even better if you have access to fresh non refrigerated tomatoes, because all grocery store tomatoes have been refrigerated, and this is why store bought tomatoes have very little to no flavour.

This makes me think of summer.

Bonum appetitionem! (Latin)