I have a vivid memory of my Croatian (fresh off the boat) best friend in high school opening his sandwich to see what his Mum put in there today and being really angry because ... Actually I can't remember if it was that she had made the same thing too many times, or put something in there he'd asked her not to... Either way we were 17 and I thought it was hilarious, like bro, make your own sandwich!
Also BLISS is a bowl of cherries with a lil bit of heavy cream drizzled on top. You’re spot on — the fact they’re only around for a blink makes them extra extra special.
Hey whatever good thing you take away from it is DEFINITELY the aim :)
Yep, I wish more stuff were still seasonal. There are even some studies that seem to indicate our bodies literally respond better to food indigenous to where we’re originally from, and more so when eaten in season. I’m guessing there’s some deep mitochondrial memory going on there.
Yes!! Yes I’ve seen stuff about that too — that bodies will literally absorb micronutrients at better rates from heritage dishes 🤯 Actually so cool and crazy
It is. It really makes me think about all the stuff we have accidentally lost to modernization because it didn’t occur to us that there was something there. Like kids who play in actual soil seem to have way better immune systems. Like it makes sense when you think about it, right?
Oh hey, I also happen to be *somewhere* on the autism spectrum (and probably around the same generation as your son age-wise). Not to mention that in my case, I can almost definitely just stick with my own mushroom pasta "recipe" every other meal and never get tired. :)
Yeah, I'm a *bit* older (not mentioning anything more specific in the open public, lol). As to neurodivergence, I'd say it's more a double-edged sword especially depending on the exact scenario -- for me, the resulting effects of social awkwardness and hypersensitivity almost definitely bolster my empathy for others' pains, though at the same time have contributed to "self-inflicted" mental pain uncountably many times.
Absolutely concurred -- as expensive as mushrooms get, they are 100% definitely worth roasting to add into a large batch of pasta! Sometimes when I skimp on the parmesan, the lack of meat/cheese really lets the roasted vegetables + olive oil shine through and tastes uniquely amazing.
Neurodivergence is definitely both a challenge and a strength, from different angles. I’m coming to think that a lot of the challenges come from how poorly the world is equipped to deal with us though. Like in some ways in the old days when the autistic people would be at the edge of the village where it’s quiet, always alert to danger because their senses are way more attuned to small changes… maybe it was easier. Or like you’d pick an interest and become a really amazing wood carver or something.
Today there is just too much everything, too much light too much noise too much electrical buzzing too much content too much complication too much distraction and not enough acceptance of the idea that not everyone is equally adept at everything…. In some ways it might be a harder life.
So for my "standard" preferred batch of pasta, it's 1 -- 1+1/3 lb of pasta with a ton of tomato sauce, usually with oven-roasted white mushrooms and red onion, sometimes green bell pepper (red ones are okay, though green is ideal; not personally too big on yellow/orange ones much as I don't like the orange chief occupant of Mar-a-Lago) + some carrot too in that roasted oven mix (I don't want to lean too heavy on the onions and carrots or the pasta is too sweet). And, of course, salt, black pepper, and olive oil. (the bowls, on a side note, happen to be much easier to wash if I don't add parmesan XD) Very uncommonly I might go the extra lengths to sear a quality steak and slice that in there -- way too delicious...
Here's the real trick with mushrooms! They release a decent amount of water/juice, and after roasting for about 10-15 min. (depending on oven temperature), drain out that "mushroom juice" to mix into the boiled pasta/tomato sauce being cooked on the filled-to-the-brim saucepan, and that way the vegetables are charred/browned faster.
Yeah, society's treatment of neurodivergence especially in light of the modern "liberalized" societal tendency makes for an interesting analysis from us neurodivergent oddballs. IMO nowadays people generally are less emotionally receptive in picking up when some of us are very obviously having a bad day, and at the same time everyone virtue-signalling thinks of themselves as citadels of compassion looking out after everyone.
Agreed -- the vanity "excesses" in modern reality are a perpetual nuisance.
That sounds super good ⭐️ I like pumpkin too but it also makes things very sweet very fast. Pumpkin soup can easily come out like pumpkin jam.
Of all the people to exchange recipes with, wouldn’t have thought it would be you 😅
That is another thing I find fascinating about these spaces - most of us have, like, an overarching theme here, something we write about constantly in a sense, but of course everyone is a whole person with tons of other experiences and interests and it’s super interesting sometimes to catch a glimpse of that. I often wonder whether people who read my stuff feel a little let down or annoyed when I ‘veer off topic’ like this, though my ‘topic’ is definitely not as defined as some
Yep, in an era of expensive + ultraprocessed/artificial chemical-laced "food," a batch of roasted-mushroom pasta -- that lasts 2-3 meals for my constantly famished stomach -- is a decently reliable "constant" both filling and nutritious. As to pumpkin... hmm... I always thought pumpkin in of itself without added sugar was a bit bland (roasted squash is somewhat sweeter?), though perhaps its sugar content is notable for normally salty meals? I guess I only cook the "same old" things due to my current circumstances.
LOL -- I guess ultra-conspiracy-minded people do to some extent generically give the impression of fixing their expertise on conspiracies alone, though yeah, I have a bit of food/cooking experience as a longtime picky/sensitive taster (though not picky eater -- I will gladly be accustomed to various wild/unique flavors), I will admit.
Yeah, I'd likewise say Substack as a platform is a nice place to build one's own environment and exchange constructive thoughts/ideas. And same/parallel for me when I veer into topics somewhat outside my "proprietorially" typical focus on exposing the Zionazi menace.
Thank you for sharing an important message about the creativity it takes to love ourselves and our complicated past. Pairings this skill with food, cooking and feminism is inspired and relatable. 🎉🙏💕
Food is such a deeply integral part of us, it stirs up so many feelings. It’s a great vehicle for self-care. We often use it as a sort of ‘therapy’, like drowning sadness in ice cream, but it can also be a healing thing through being mindfully selected to do us good… I find I feel a hundred times better when I’m eating well.
Extensively relatable (XD) -- there's nothing like heading to my local humble fried chicken restaurant after a shift of volunteering and devouring some spicy massive wings with fries, coleslaw, and maybe a slice of dessert to all the more thank God for His daily blessings.
Yep, same here when it comes to ice cream -- a massive cone of coffee or cookies and cream (the problem with standard mint chip is that the chocolate pieces are brittle and one-dimensional; cookies-and-cream or fudge varieties of "mint chocolate" are uniquely spectacular though) does wonders buffering out depression.
I have a vivid memory of my Croatian (fresh off the boat) best friend in high school opening his sandwich to see what his Mum put in there today and being really angry because ... Actually I can't remember if it was that she had made the same thing too many times, or put something in there he'd asked her not to... Either way we were 17 and I thought it was hilarious, like bro, make your own sandwich!
Ahahhahah oh I wish someone was making me sandwiches when I was in school 😅
Reading this somehow made me very, very content.
Idk if that was really the “aim,” but thank you 🙏
Also BLISS is a bowl of cherries with a lil bit of heavy cream drizzled on top. You’re spot on — the fact they’re only around for a blink makes them extra extra special.
Hey whatever good thing you take away from it is DEFINITELY the aim :)
Yep, I wish more stuff were still seasonal. There are even some studies that seem to indicate our bodies literally respond better to food indigenous to where we’re originally from, and more so when eaten in season. I’m guessing there’s some deep mitochondrial memory going on there.
Yes!! Yes I’ve seen stuff about that too — that bodies will literally absorb micronutrients at better rates from heritage dishes 🤯 Actually so cool and crazy
It is. It really makes me think about all the stuff we have accidentally lost to modernization because it didn’t occur to us that there was something there. Like kids who play in actual soil seem to have way better immune systems. Like it makes sense when you think about it, right?
Oh hey, I also happen to be *somewhere* on the autism spectrum (and probably around the same generation as your son age-wise). Not to mention that in my case, I can almost definitely just stick with my own mushroom pasta "recipe" every other meal and never get tired. :)
My son is 12, I’m guessing you’re older 😊 But yay neurodivergence! ⭐️ And mushroom pasta is good, man.
Yeah, I'm a *bit* older (not mentioning anything more specific in the open public, lol). As to neurodivergence, I'd say it's more a double-edged sword especially depending on the exact scenario -- for me, the resulting effects of social awkwardness and hypersensitivity almost definitely bolster my empathy for others' pains, though at the same time have contributed to "self-inflicted" mental pain uncountably many times.
Absolutely concurred -- as expensive as mushrooms get, they are 100% definitely worth roasting to add into a large batch of pasta! Sometimes when I skimp on the parmesan, the lack of meat/cheese really lets the roasted vegetables + olive oil shine through and tastes uniquely amazing.
Ooh what vegetables do you add?
Neurodivergence is definitely both a challenge and a strength, from different angles. I’m coming to think that a lot of the challenges come from how poorly the world is equipped to deal with us though. Like in some ways in the old days when the autistic people would be at the edge of the village where it’s quiet, always alert to danger because their senses are way more attuned to small changes… maybe it was easier. Or like you’d pick an interest and become a really amazing wood carver or something.
Today there is just too much everything, too much light too much noise too much electrical buzzing too much content too much complication too much distraction and not enough acceptance of the idea that not everyone is equally adept at everything…. In some ways it might be a harder life.
So for my "standard" preferred batch of pasta, it's 1 -- 1+1/3 lb of pasta with a ton of tomato sauce, usually with oven-roasted white mushrooms and red onion, sometimes green bell pepper (red ones are okay, though green is ideal; not personally too big on yellow/orange ones much as I don't like the orange chief occupant of Mar-a-Lago) + some carrot too in that roasted oven mix (I don't want to lean too heavy on the onions and carrots or the pasta is too sweet). And, of course, salt, black pepper, and olive oil. (the bowls, on a side note, happen to be much easier to wash if I don't add parmesan XD) Very uncommonly I might go the extra lengths to sear a quality steak and slice that in there -- way too delicious...
Here's the real trick with mushrooms! They release a decent amount of water/juice, and after roasting for about 10-15 min. (depending on oven temperature), drain out that "mushroom juice" to mix into the boiled pasta/tomato sauce being cooked on the filled-to-the-brim saucepan, and that way the vegetables are charred/browned faster.
Yeah, society's treatment of neurodivergence especially in light of the modern "liberalized" societal tendency makes for an interesting analysis from us neurodivergent oddballs. IMO nowadays people generally are less emotionally receptive in picking up when some of us are very obviously having a bad day, and at the same time everyone virtue-signalling thinks of themselves as citadels of compassion looking out after everyone.
Agreed -- the vanity "excesses" in modern reality are a perpetual nuisance.
That sounds super good ⭐️ I like pumpkin too but it also makes things very sweet very fast. Pumpkin soup can easily come out like pumpkin jam.
Of all the people to exchange recipes with, wouldn’t have thought it would be you 😅
That is another thing I find fascinating about these spaces - most of us have, like, an overarching theme here, something we write about constantly in a sense, but of course everyone is a whole person with tons of other experiences and interests and it’s super interesting sometimes to catch a glimpse of that. I often wonder whether people who read my stuff feel a little let down or annoyed when I ‘veer off topic’ like this, though my ‘topic’ is definitely not as defined as some
Yep, in an era of expensive + ultraprocessed/artificial chemical-laced "food," a batch of roasted-mushroom pasta -- that lasts 2-3 meals for my constantly famished stomach -- is a decently reliable "constant" both filling and nutritious. As to pumpkin... hmm... I always thought pumpkin in of itself without added sugar was a bit bland (roasted squash is somewhat sweeter?), though perhaps its sugar content is notable for normally salty meals? I guess I only cook the "same old" things due to my current circumstances.
LOL -- I guess ultra-conspiracy-minded people do to some extent generically give the impression of fixing their expertise on conspiracies alone, though yeah, I have a bit of food/cooking experience as a longtime picky/sensitive taster (though not picky eater -- I will gladly be accustomed to various wild/unique flavors), I will admit.
Yeah, I'd likewise say Substack as a platform is a nice place to build one's own environment and exchange constructive thoughts/ideas. And same/parallel for me when I veer into topics somewhat outside my "proprietorially" typical focus on exposing the Zionazi menace.
Thank you for sharing an important message about the creativity it takes to love ourselves and our complicated past. Pairings this skill with food, cooking and feminism is inspired and relatable. 🎉🙏💕
Food is such a deeply integral part of us, it stirs up so many feelings. It’s a great vehicle for self-care. We often use it as a sort of ‘therapy’, like drowning sadness in ice cream, but it can also be a healing thing through being mindfully selected to do us good… I find I feel a hundred times better when I’m eating well.
Agreed 👍
Extensively relatable (XD) -- there's nothing like heading to my local humble fried chicken restaurant after a shift of volunteering and devouring some spicy massive wings with fries, coleslaw, and maybe a slice of dessert to all the more thank God for His daily blessings.
Yep, same here when it comes to ice cream -- a massive cone of coffee or cookies and cream (the problem with standard mint chip is that the chocolate pieces are brittle and one-dimensional; cookies-and-cream or fudge varieties of "mint chocolate" are uniquely spectacular though) does wonders buffering out depression.
Haha mint chocolate chip buddies! High five!🖐️
wonderful writing and now im rather hungry
You should definitely prepare yourself a little treat <3