16 Sivan, 5776
I posted a recipe for home made pesto a while back, and I've enjoyed tinkering with it over time.
I also have a hobby of helping patients in a local hospital when they simply cannot stomach hospital food. I bring them home-made fare loaded with nutrition, flavor and pleasure-providing texture. The medical staff notices that they tend to do better soon after eating my home-cooked meals.
This month I helped a friend, and he's been doing a review series on Facebook about everything I made for him (a LOT!). I doubt that any professional chefs have enjoyed such fun at having their hard efforts praised in public.
My friend is making more medical progress, thank GOD. Here's a peek at his humor-filled food review series in progress:
Continuing with my reviews of Yocheved Golani's meals for me:
This is a home made pesto on rice cracker. Most pestos are purees, heavy on oil. This is a rather dry pesto with stems and leaves relatively intact. It's hard to describe the texture, almost like a dry rub. Delightfully different.
Want to develop a flair for fun with your medical mission? Buy the E-book or print edition of EMPOWER Yourself to Cope with a Medical Challenge.
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Fill your meals with wholesome food. That can improve your health!
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